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.
Blast Furnace-Roasted Turkey
Garlicky Green Beans with Pine Nuts
Stovetop Mac and Cheese
Wild Rice Stuffing
Quick Yeast Rolls
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Blast Furnace-Roasted Turkey
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
Remove and discard giblets and neck
Blog Posts by MyRecipes.com
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.Read More »from Thanksgiving dinner in two hours or less
- MyRecipes.com | Shine Food – Thu, Oct 20, 2011 8:41 PM EDT
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?Read More »from Pumpkins: your need-to-know buying and cooking guide
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
Bring out the best in both teams by serving regional dishes that are sure to get your guests fired up for the next inning.Read More »from Host a World Series playoff party
Texas Toast Tomato Sandwiches
The name speaks for itself. Synonymous with the Lone Star State, this extra-thick slice of bread is served up as a legitimate side with barbecue, fried catfish, or a juicy steak. Move it up to a main by serving it as an open-face sandwich. It's arguable when this thick-cut bread was invented, but it's safe to say it'll be around for years to come.
1 (9.5-oz.) package five-cheese Texas toast
2 pounds assorted heirloom tomatoes
1/4 cup bottled blue cheese vinaigrette
6 tablespoons torn fresh basil
Salt and pepper
Garnishes: crumbled blue cheese, fresh basil leaves
1. Prepare Texas toast according to package directions. 2. Meanwhile, halve larger tomatoes and cut into 1/4-inch-thick slices; halve or quarter smaller tomatoes. Gently toss tomatoes with vinaigrette, basil, and salt and pepper to taste. Serve
Scary-good party ideas and recipes with grown-up twists.
Have Fun Too
Don't let the kids have all the fun this Halloween! Here are 3 party ideas just for grown-ups with wickedly delicious treats and drinks.
Sophisticated Gothic Soiree
Celebrate Halloween in style this year with a Gothic-inspired soiree. Forget jack-o-lanterns and use candelabras to set an eerie mood. Upgrade orange paper cups with black goblets.
- 2 whole cinnamon sticks
- 5 whole cloves
- 1/3 cup sweet vermouth
- 1/3 cup dry vermouth
- 2 cups cranberry juice
- 2 tablespoons sugar
- 2 bottles dry white wine, such as Sauvignon Blanc
- 1 bottle dry, full-bodied red wine, such as Cabernet Sauvignon
- 1 cup apple brandy
- 1 cup citrus vodka
- 1 orange, sliced
- 1 lemon, sliced
- 1. Simmer spices, vermouths, cranberry juice, and sugar in a small saucepan. Remove from heat and let steep
Add a little pink to your diet in honor of National Breast Cancer Awareness Month.Read More »from Pretty in pink
Mini Ice-Cream Cakes
Recipes, like many women, look great when they're dressed up in pink, so we're honoring National Breast Cancer Awareness Month with dishes that are not only perfectly pink but also pretty darn tasty. These-bite-size ice cream-and-cake sandwiches are the perfect shade of pink for a baby shower, a little girl's birthday, or any occasion that calls for pink.
1 cup sugar
1/3 cup butter, softened
2 large eggs
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups low-fat strawberry ice cream, softened
1 1/2 cups fat-free frozen whipped topping, thawed
1 tablespoon red maraschino cherry juice (optional)
12 red maraschino cherries with stems, drained
Preheat oven to 350°.
Coat a 15 x 10-inch jelly-roll pan
Set out a fiendish spread of appetizers and beverages when you host the annual Halloween costume party.Read More »from Spooky snacks and devilish drinks
These bite-sized bats have an adult-friendly flavor from the goat cheese, cream cheese, and pesto mixture. The kids will love to shape the bats' bodies, decorate their faces, and give them wings.
1 (4 oz.) package cream cheese, softened 8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto 2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 triangular blue corn chips or free-form wing shapes made from leftover tortillas
Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes. Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils. Insert chip on either side of ball for wings; serve.
Instead of hauling all of your leftover Halloween candy to the office or hiding it in a drawer, transform it into amazing treats.Read More »from Decadent desserts with leftover candy
Candy Corn Fudge
Candy corn finds a new home inside this melt-in-your-mouth fudge recipe. An optional drizzle of white and semisweet chocolate adds an easy decoration. Swirl and serve!
1 7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts, chopped
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional
1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes. 2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring
- Whether you're hosting the neighborhood Halloween party or just having folks over before or after trick-or-treating, these menus will help you celebrate All Hallows Eve in great spirits.
Death by Chocolate Cake
2 sticks (1/2 lb.) unsalted butter, cut into pieces
1 pound bittersweet chocolate, finely chopped
8 large eggs, lightly beaten
6 ounces milk chocolate, chopped
6 tablespoons heavy cream
Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan. Wrap pan bottom in heavy-duty foil.
Melt butter and bittersweet chocolate in a large bowl set over a pan of simmering water. Remove bowl, stir to combine and let cool to lukewarm.
Whisk eggs into chocolate mixture until well-combined. Scrape batter into prepared pan.
Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack.Read More »from Scary-good Halloween menus
Use the season's signature fruit in creamy sauces, rich casseroles and moist cakes to enjoy the bounty of fall's harvest.Read More »from 7 ways with pumpkin
Photo: Beau Gustafson; Styling: Mindi Shapiro LevinePassionate about Pumpkins
Whether you save the flesh of this year's jack-o-lantern or pick up the canned variety at the store, pumpkin is the perfect ingredient for adding festive fall flavor to sauces, soups, desserts, and even pancakes. It's so tasty that letting it go to waste is, well, scary.
Get Pumpkin Recipes
Photo: Leigh BeischPumpkins-Ginger Pancakes with Ginger Butter
Give your tall stack a bright punch of flavor with pumpkin and nutmeg. The batter's creamy texture keeps the pancakes soft and moist-ideal for absorbing the rich ginger butter.
Get Recipe: Pumpkin-Ginger Pancakes with Ginger Butter
Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
Serve an impressive dinner party dessert stuffed in the season's signature fruit. This top-rated recipe calls for all our favorite ingredients: butter, sugar, pecan, cranberries, and a rich Lemon-Vanilla Sauce.
Fall in love with these irresistible autumn pies, from Pumpkin Streusel to Pecan Cheesecake.Read More »from 5 fantastic fall pies
Photo: Becky-Stayner; Styling: Jan GautroWarm Apple-Buttermilk Custard Pie
This twist on traditional apple pie consistently earns 5-star ratings from our online reviewers. The creamy buttermilk custard makes for truly indulgent apple dessert that's not overly sweet, either. For a flaky piecrust and a crisp streusel, be sure to keep them both chilled until just before baking.
Photo: Leigh Beisch; Styling: Dan BeckerPumpkin Streusel Pie
Classic pumpkin pie gets a tasty facelift from a homemade oat-and-walnut streusel topping, while the pastry leaves add great fall flair.
Photo: Jennifer Davick; Styling: Buffy HargettPecan Cheesecake Pie
We think this is the beginning of a beautiful friendship: crunchy chopped pecans and tangy cheesecake. This 8-ingredient recipe is not only easy to prepare, but also a guaranteed crowd-pleaser.
Photo: Becky Luigart-StaynerPear, Walnut, and Maple Syrup Pie
Sweet pears truly shine in fall desserts, and this pie is no exception. Smooth and mild Comice pears are paired with the deep,