So taking the leads from my aunt, i'm listing some of the recipes I'm planning on making next Thursday. In addition to the traditional menu items, I'm also doing a few new ones, including a new starters and a new dessert. I found the starter recipe while watching the Food Network last weekend. It was a Sandra Lee show, I don't normally like her recipes, but this one caught my interest.
4 tablespoons butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
1 tablespoon fine herbs (recommended: Spice Islands)
1/2 cup shredded Monterey Jack cheese
Preheat oven to 325 degrees F.
Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool.
Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.
In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.
The next recipe is for my brother-in-law, Miles. He requested pumpkin pie for dessert. If you've ever been to Thanksgiving dinner with our family, you'll know that pumpkin pie is not a speciality of ours. So I've been looking for recipes and this one looks yummy. It is from http://www.kraftfoods.com/.
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
Refridgerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.