Thanksgiving Recipes

Over here at Made Famous By we are all about tradition when it comes to food on Thanksgiving.  We make the same things year after year.  One time we tried to change things up and the whole family said it wasn’t as good as our regular meal.  Ever since then we stick to the food we love.  

Our menu is this:  
Mashed potatoes 
Sweet Potatoes 
Yummy potatoes (we love our potatoes) 
Pink Stuff 
Honey Baked Ham, 

Sometimes we add a new thing here or there just to shake things up a bit.
I hope everyone has a wonderful thanksgiving!!  Make sure to tell the people you love in your life just how grateful for them you really are.  My family is the greatest blessing in my life! 


Made Famous By:  Heather McMullin aka Made Famous By

Pink Stuff
4-5 Large Containers of Cool Whip
2-3 Large Packages of Strawberry Jello Mix
2 Cans cubed Pineapple
2 Cans Mandarin Oranges
4-6 Cups of Fresh Strawberries or 2 packages of frozen strawberries
1 Bunch of Grapes cut in half
2-3 Cups Blueberries
2-3 Bananas Sliced
***This makes a TON***
Mix the Cool Whip and Jello together in a large bowl.  Slice bananas and drain pineapple and mandarin oranges then add them into the Cool Whip mixture with the strawberries, grapes and blueberries.  Mix until well combined.  Chill for at least 4 hours.  I like to make mine the night before

Here are a few new recipes that I thought looked super yummy!

12 ounces fresh cranberries
2 jalapenos, seeded and coarsely chopped
½ cup brown sugar
1 Tablespoon olive oil
1 bunch green onions, white and light green parts thinly sliced
Cilantro (optional…ick…but I thought I’d give you the option)
In the bowl of a food processor pulse the cranberries and jalapenos until uniformly chopped. Stop before it goes to mush.
Remove the cranberry mixture to a bowl and add the oil, onions, and brown sugar. Also add chopped cilantro, to taste, if you are using it. You can add a little more sugar if you think it needs it, but it sweetens as it sits in the refrigerator so don’t go overboard. Stir it all together and cover it with plastic wrap. Let the salsa remain in the refrigerator for at least one hour. Stir it well before serving with tortilla chips.

Made Famous By: Baking Bites

2/3 cup all purpose flour
1/4 tsp baking powder
¼ tsp baking soda
¼ tsp Salt
¾ Cup Brown Sugar
¼ Cup butter, room temp
3 Large Eggs
¾ Cup Maple Syrup
¾ Cup Milk
1 tsp Vanilla Extract
3 Cups Chopped, Toasted Pecans
Preheat oven to 350F.  Line 16 muffin cups with paper liners. 
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together brown sugar and butter until light.  Whisk in eggs, followed by maple syrup, milk and vanilla extract. Whisk until smooth.
Add in flour mixture and whisk until flour is very well incorporated and no streaks of dry ingredients remain.
Divide pecans evenly into prepared muffin cups.  Pour batter over pecans.  Batter should just cover the pecans in each muffin cup.
Bake for 20-25 minutes, until the cakes are set and spring back when gently pressed.
Cool on a wire rack.  Allow cupcakes to cool completely before removing wrappers. 
Makes 16

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