Blog Posts by MyRecipes.com

When Thanksgiving dinner is on the line, head to our collection of the 23 most frequently asked holiday questions for help. Whether the gravy is lumpy, the planning is daunting, or you forgot to buy the right flour, we've got the solution for all your holiday dinner nightmare moments. Relax and enjoy-we've got you covered.

http://www.myrecipes.com/holidays-and-occasions/thanksgiving-recipes/thanksgiving-cooking-tips-10000001859001/?xid=yshin-mr-thanksgiving-911-112111Q. Help! My turkey has not thawed yet. What can I do?
If you need to cook your turkey in the next 24 hours and it's not thawed yet, your best bet is probably to thaw it in the microwave oven. Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing. Remove all outside wrapping from the turkey and place on a microwave-safe dish to catch any juices that may leak. Cook your turkey immediately after thawing it in the microwave. Do not refreeze or refrigerate it before you cook it.



Orange Bourbon Turkey

1 (12-pound) fresh or frozen whole turkey, thawed
2 cups fresh orange juice (about

Tis the season to bake a cake! We've pulled our most popular cake question from our Ask the Expert blog so your cakes are show-stoppers this holiday season.

What causes my cake to sink? It looks beautiful in the oven, but then as it cools, it collapses in the middle.

We get this question about sinking cakes all the time-so take comfort in knowing you're not alone! A cake that puffs up as it bakes and deflates as it cools has usually had air beaten into the batter too quickly or vigorously. Here are 3 tips to prevent sinking cakes.

Tip 1: When you beat the eggs and butter together, do so on a moderate speed instead of high speed. The air bubbles you form will be more stable.


Get Recipe: Chocolate-Gingerbread-Toffee Cake

Tip 2: Add the eggs one at a time, beaten briefly between additions.

Layered Peppermint Cheesecake

Peppermint Cheesecake Layers:
3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose

If you think squash casserole and pecan tassies came over on the Mayflower, think again. Take a peek at the foods from the first Thanksgiving feast.

http://www.myrecipes.com/holidays-and-occasions/thanksgiving-recipes/what-did-the-pilgrims-eat-on-thanksgiving-10000001940604/?xid=yshin-mr-pilgrims-111511Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Your table may not be complete without a hearty bird for carving, but the truth is, if you wanted to eat it, you had to go out and shoot it. Most likely, the remarkable thing about this celebratory meal was that it was guaranteed to have meat. After all, it was always deer season back then.

Ingredients:
8 large shallots, peeled and quartered (about 1/2 pound)
4 teaspoons olive oil, divided
2 venison tenderloins, trimmed (about 9 ounces each)
1 teaspoon Rosemary Salt, divided
1/2 teaspoon coarsely ground black pepper
1 cup cabernet sauvignon or other dry red wine
3/4 cup dried cherries
1 1/2 cups less-sodium beef broth
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons chilled butter, cut into small pieces
1 tablespoon fresh lemon juice Rosemary sprigs

Thanksgiving is in two weeks. We've pulled our most popular cookie questions from our Ask the Expert blog to help you prepare for holiday baking.

How long can I keep cookie dough in the refrigerator before baking?
Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough.

Toffee-Chocolate Chip Shortbread

8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup toffee bits

Preparation:
1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.

2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1

This roasted turkey developed by Cooking Light Contributor Elizabeth Taliaferro is nearly perfect, having won the highest Cooking Light Test Kitchens rating.

Cooking Light's Ultimate Roasted Turkey

Yield: 12 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy)

Ingredients:
3/4 cup apple cider
5 tablespoons dark corn syrup, divided
1 (12-pound) fresh or frozen turkey, thawed
1 tablespoon poultry seasoning
1 tablespoon dried rubbed sage
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, sliced and divided
2 onions, quartered and divided
2 Golden Delicious apples, cored, quartered, and divided
Cooking spray
1 teaspoon butter
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 tablespoon cornstarch

Preparation:
Preheat oven to 375°.

Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil. Remove from heat; set aside.

Remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim

Thanksgiving is almost here. We've pulled our most popular turkey questions from our Ask the Expert blog to help you prepare for the big turkey day.

What size turkey do I need to buy for Thanksgiving?
When deciding what size turkey to buy, figure 1 to 1 1/2 pounds per person, depending on whether you are big eaters and how much you want left over. In my house, we have a mixed crowd when it comes to appetite, but no shortage of takers for leftovers, so I generally figure on 1 1/2 pounds per person.

Recipe: Roast Turkey with Sage Stuffing and Gravy

Ingredients:
4 tablespoons unsalted butter, softened
4 links Italian sweet sausage, pork or turkey (optional)
2 medium onions, chopped (2 cups)
2 stalks celery,chopped (2 cups)
3 cups chicken stock, canned or homemade
1/2 pound day-old white bread, cut into 1/2-inch cubes (5 cups)
1/2 pound day-old multigrain bread, cut into 1/2-inch cubes (5 cups)
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh sage, or 2

During the fall, when one holiday tends to roll into the next, look for shortcuts. Fast appetizers. No-cook desserts. Make-ahead sides. This year, put time-saving efforts to the test and cook a complete, from scratch Thanksgiving meal in two hours or less with these recipes.

Yes, it can be done. One of our editors made a turkey, and everything that goes with it, in less time than it takes to watch Titanic.


The Menu:
Blast Furnace-Roasted Turkey
Garlicky Green Beans with Pine Nuts
Creamed Corn
Stovetop Mac and Cheese
Sweet-Potato Mash
Wild Rice Stuffing
Last-Minute Gravy
Apple-Pecan Crisp
Quick Yeast Rolls
Ambrosia
Get All Recipes

Blast Furnace-Roasted Turkey

Ingredients:
1 (12-pound) turkey
1 tablespoon salt
3 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 tablespoons minced shallots
1 teaspoon freshly ground pepper
8 cups rock salt

Preparation:
Remove and discard giblets and neck

Tis the season to bake, roast and enjoy all things pumpkin. But what kind of pumpkins should you use? How do you roast the seeds? And what exactly is the difference between pumpkin pie filling and canned pumpkin? That's the same thing, right?

MyRecipes.com's cooking expert, Marge Perry, answers these questions and more in her daily Ask the Expert blog.

What type of pumpkins can I use for cooking?
Jack-o-lantern pumpkins are great to carve, but too watery and stringy to enjoy eating. Go with sugar pie, baby bear and cheese pumpkins instead. To make easy work of cooking a pumpkin, start it in your microwave for 2 minutes. Then, cut the pumpkin in half with a sharp knife and scoop out the seeds and stringy pulp. Next, place the pumpkin halves, cut side down, on a baking sheet pan and roast in a preheated 375F oven the pumpkin flesh is tender, which takes about an hour. When the pumpkin is cool enough to handle, scoop out the tender pulp to use in your recipe.








What's the best way to