• twitter_icon
  • facbook_icon
  • social-icon
  • social-icon2

Category : Eats

Home/Archive by Category "Eats" (Page 15)
Thanksgiving Recipe Ideas

Thanksgiving Side Dish Recipes

Thanksgiving Recipe Ideas

When we think of Thanksgiving, we think of spending time with our loved ones, giving thanks and enjoying a delicious meal.

Here are a few sides dishes and dessert recipes that we tested out, we hope that you enjoy them as much as we did.

Whipped Sweet Potatoes

Whipped Candied Sweet Potatoes

Broccoli wild rice casserole

Broccoli Wild Rice Casserole

candied walnuts recipe WTI

Candied Walnuts

Chocolate Nutty Candy

Chocolate Nutty Candy


Pumpkin Poke Cake


Chicken Pot Pie (switch out for turkey)


Thai Spiced Deviled Eggs


Whipped Sweet Potatoes

Whipped Candied Sweet Potatoes Recipe

Whipped Sweet Potatoes

Sweet potatoes are one of my favorite things about Thanksgiving. I am always in charge of bringing them to our family gathering. This year I decided to make up a new recipe and they taste like a dessert.


6 large sweet potatoes
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup light brown sugar
Salt and pepper
3 tablespoons butter (soft)
1/4 cup milk

Preheat oven to 350 degrees. Cook  sweet potatoes until done (soft to the touch.) It took a little over an hour for mine to cook.

In a large mixing bowl put the pealed sweet potatoes (I break mine up a bit with a fork), add the rest of the ingredients and whip on high speed until all lumps are gone and they are smooth.

Finish off with a few chucks of butter on top and crushed candied walnuts (that recipe here) and they are ready to serve.

Serves 8

Broccoli wild rice casserole

Broccoli Wild Rice Casserole Recipe

Broccoli wild rice casserole

So I was sitting around watching TV and decided to turn on FOOD Network for some Thanksgiving dish ideas. Well I was in luck because just as I did, Ree Drummond was on a Thanksgiving special starting her favorite Wild Rice Broccoli Casserole. It looked not only new and different to me, but also, healthy and delicious. After watching the program I went to the store and purchased the ingredients and put this new classic dish to test.

2 cups wild rice (uncooked)
8 cups chicken broth
3 heads broccoli (cut into small florets)
1 stick butter
1 lb white button or cremini mushrooms (chop finely)
1 medium onion (diced)
2 carrots (peel and diced)
2 stalks celery (finely diced)
1/4 cup flour
1/2 cup heavy cream
1 tsp salt
1 tsp black pepper
1 cup panko breadcrumbs

In a medium saucepan add the wild rice along with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice starts to break open and is slightly tender, 35 to 40 minutes. Set aside.

Bring a pot of water to a boil and prepare an ice bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Drain broccoli and plunge into the bowl of ice water to stop the cooking process. Remove from ice water and set aside.


In large pot over medium-high heat melt 6 tablespoons of the butter. Add mushrooms, onions and cook, stir occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.

Sprinkle flour over the vegetables, stir and cook for about a minute. Pour in 3 cups of broth and stir mixing thoroughly. Bring to gentle boil and let it thicken, about 3 minutes. Pour in the heavy cream,mix and cook until thickens. Add the salt and pepper, adjust the seasonings as needed.


Combine the cooked rice, broccoli and pour into a 2-quart baking dish. Scoop out the vegetable/broth mixture and spread it evenly over the top, totally covering the surface with the vegetables.

Bake recipe

Melt 2 tablespoons butter, pour into a separate bowl adding the panko breadcrumbs. Stir together to coat the breadcrumbs in butter, then sprinkle breadcrumbs over the top of the casserole.

Casserole with panko

Cover with foil and bake the for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes.

It turned out beautiful but lacked a bit of flavor. The recipe only calls for salt and pepper. I was thinking maybe adding a can of cream of mushroom soup for the next time. That might take the healthy level down a notch though. Was still very good as is and would recommend it for a Thanksgiving dish for all to enjoy.

Broccoli Wild Rice Casserole Phatphood

Recipe originally found on Food Network

candied walnuts recipe WTI

Holiday Appetizers: Candied Walnuts Recipe

candied walnuts recipe WTI

There is always one dish at every party that gets talked about, this is it! Not only are candied nuts very addicting but they go very fast at any celebration.

We found this recipe on Brown Eyed Baker blog. They used pecans but we substituted walnuts, we will be trying almonds too. We suggest doubling or tripling this recipe – ours were gone before we went to our get-together.


1 cup sugar
2 tsp ground cinnamon
1 tsp salt
2 egg whites
2 tbls water
½ tsp vanilla extract
1 lb walnut halves
Preheat oven to 250 degrees. Use a non-stick baking sheet with sides. You can also line your baking sheet with parchment paper.

In a gallon size Ziploc bag, add sugar, cinnamon and salt, then set aside.

Candied nuts mixture

In medium bowl, whisk together the 2 egg whites, water and vanilla extract together. Once completely mixed add walnuts to the bowl and stir them into the egg white mixture be sure they are all moistened.

Egg wash

Use a slotted spoon to remove the walnuts from the egg whites and put them into the cinnamon-sugar mixture bag. Seal bag, and shake it coating all of the walnuts.

With a clean slotted spoon, remove your walnuts from bag and place onto the baking sheet in a single layer.

candied nuts

Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. Once cooled put the walnuts in an airtight container at room temperature for up to 2 weeks.

Do you make candied nuts? Tell us your recipe in the comments below…

Candied Walnut Recipe Weve Tried It

Cinnamon Roll Pancakes WTI

Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes WTI

Do you ever search Pinterest or other social media sites and see a photo and think ‘I MUST MAKE THAT’ – of course you do! This is one that you must try – Cinnamon Roll Pancakes. It may be the best breakfast/dessert that we have had in a long time.

Krusteaz pancake mix
1 stick of butter (unsalted)
1/2 tbls. ground cinnamon
1/4 cup packed light brown sugar
2 oz cream cheese at room temp.
3/4 cup powdered sugar
1/2 tsp. vanilla extract

Step 1 – Start off by preparing the cinnamon filling. In a small bowl stir together 1/2 stick of unsalted melted butter, 1/4 cup packed light brown sugar and a 1/2 tbls. of ground cinnamon. Once mixed spoon the mixture into a quart-sized ziplock bag and set aside.

Step 2 – Next up make the cream cheese glaze. Heat 1/2 stick of unsalted butter over low heat until melted. Turn off the burner and add 2 oz of cream cheese and whisk until smooth. Sift 3/4 cup of powdered sugar into your pan and then add 1/2 tsp. of vanilla extract. Mix thoroughly. Set aside.

Step 4 -Make your pancake mix, follow the directions on the box. We used Krusteaz (our favorite brand.)

Step 5 – Let’s make some cinnamon roll pancakes! Heat a large nonstick skillet (medium heat) spray with cooking spray. Once hot make your pancakes, snip the end of the cinnamon filling baggy and once your pancakes are bubbling add your filling. Start at the top of the pancake and make a swirl. You can see our photo to get an idea of how it should look. Cook until bubbles begin popping and then flip over and cook an additional 2 minutes.

cinnamon pancakes

When you place your pancake on your plate you will see the cinnamon swirl. Fill your swirl with the delicious glaze. As you can see from our photo – we were very generous.

Cinnamon Roll Pancakes Recipe Weve Tried It


Thai Spiced Deviled Eggs Recipe

Thai Deviled Eggs Recipe

Thai Spiced Deviled Eggs Recipe: Thinking about making deviled eggs for your holiday celebration? Let’s take them up a notch and give them a little Thai spice.

We found this recipe on Tadka Pasta blog. I really liked the zesty flavor (spice) of the eggs, a wonderful remix to a basic traditional recipe for all seasons. This is one of those recipes that I will make time and time again.


6 Eggs
2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
1 Teaspoon ketchup
1/2 Teaspoon paprika plus more to sprinkle
1/2 Teaspoon spicy mustard
1/4 Teaspoon Sriracha or other red chili sauce
Salt to taste
*For the pumpkin look use paprika and one green onion

Chocolate Nutty Candy

Homemade Toffee Recipe

Chocolate Nutty Candy

Homemade Toffee Recipe: So as luck would have it Shirley is allergic to nuts, so I don’t have to share this easy to make toffee with her. Boom!

We found this recipe on the blog: Damn Delicious – seems fitting after checking out some of their other recipes.


1 cup raw almonds
1 cup unsalted butter, cubed
1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/3 cup pecans, chopped


Preheat oven to 350 degrees F. Line your baking sheet with parchment paper. Spread almonds out evenly on top of your parchment lined baking sheet.

Toast your almonds in the oven for about 10 minutes and then set aside.

In saucepan, combine butter, sugar vanilla and salt over medium heat. Whisk continuously for 7-10 minutes or until butter has melted and mixture is almond brown in color.

Candy Mix

Once you have removed from the stove, immediately spread your caramel mixture evenly over the almonds. Cover the top of your caramel with chocolate chips. Let the chocolate chips sit for 1-2 minutes and then spread them in an even layer until smooth. Finish off by sprinkling with pecans.

Nutty Candy

Recipe complete. Now all you have to do is let your toffee cool completely (about 2 hours.) Break into pieces and eat.

We hope you enjoyed this recipe.

Chocolate Nutty Candy Goodness



Chicken Pot Pie Cupcakes Recipe

chicken pot pie
Chicken Pot Pie Cupcakes Recipe: Comfort food at it’s finest! These mini pot pies are tasty and easy to make.With next week being Thanksgiving this seems like a perfect recipe for your leftover turkey.


2 cups of cooked chicken breasts diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits


Roasted Chickpeas Recipe

Roasted Chickpeas Recipe

Roasted Chickpeas Recipe: This may be the first time that I have ever tried garbanzo beans. I read that these little roasted chickpeas were addicting and I think that may be an understatement. WOW!

I purchased 2 cans of garbanzo beans from Trader Joe’s and should have bought a case! This recipe is super easy, the only pain is shelling each and every bean. With that being said… they are worth it. Next time I will get my daughter and husband to help speed up the process.


Garbanzo beans (as many cans as you want)
Olive oil
Sea Salt


Cheesy Hash Brown and Ham Soup Recipe

Cheesy Hash brown and ham soup recipe

Cheesy Hash Brown and Ham Soup Recipe: I was told this is the best soup that I have ever made. Shirley has been day dreaming about the cheesy hash brown soup that she use to eat back in the days when she was a waitress at Perkins.

Trying to find a recipe that sounded similar to the one she explained was hard. Everything I found called for cans of soup (cream of celery and cream of chicken). When I make homemade soup I don’t like to add cans of soup in my recipes (other than chicken stock.)

I made up my own recipe and she said it is exactly what she remembered.


2 cups fully cooked ham cubed
1 medium onion diced
5 stalks of celery diced
5 cups frozen hash browns
48oz chicken stock
1lb Velveeta cheese cubed
1 1/2 cups milk
1/2 cup butter
1/2 cup flour