"My mother used to make these for me every Thanksgiving morning while I watched the parade and now I do this for my kids."
Ingredients
1 Tube Refrigerated Crescent Roll
1/2 cup Pumpkin Puree
1/4 cup Brown Sugar
1 Tablespoon Maple Syrup
1 teaspoon pumpkin spice
2 Tablespoons melted butter
1 Tablespoon Sugar
1/2 teaspoon cinnamon
Optional Whipped Cream for dipping
Directions
- Preheat Oven to 375º F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice.
- Unroll crescent dough on a cutting board. cut the dough in half so you have two identical rectangles. Lay them beside each other.
- Evenly spread the pumpkin mixture over one of the rectangles of dough.
- Place the second rectangle of dough on top of the first -- create a sandwich.
- Use a pizza cutter to cut the dough into strips about 3/4 an inch wide.
- Transfer the strips to the parchment lined baking sheet.
- Twist each strip by picking up one end and twisting it 2-3 times.
- Brush melted butter generously over each twist.
- Mix together the sugar and cinnamon then sprinkle evenly over each twist.
- Bake at 375ºF for 8-11 minutes until golden brown.
"I made red chili sauce. My grandmother always made it because, she said, turkey has not flavor."
Ingredients (Measure with your heart)
Onion
Garlic
Chili Pods
Vegetable Brotth
Cumin
Pepper
Chili Powder
Ginger Powder
(And whatever spices make you happy)
Directions
- Sauté Garlic & Onion
- Add broth and emptied (seeded) chili pods
- Boil until pods are soft
- Add everything + spices to blender
- Blend until smooth
- Strain
"I make these cookies every Christmas, just like my grandmother did when I was growing up. These are my boy's absolute favorites and I always make sure to triple the recipe. I hope they bring you holiday joy! 🙂 "
"Every year we make Latkes as a family for our Hanukkah Party."
Ingredients
5 lbs Russet Potatoes
¼ cup Salt
2 Eggs
2 cups chopped onion
2 cups Matzo Meal
Directions
Step 1: Peel all 5 lbs of your potatoes and give them a good bath
Step 2: Cut potatoes into quarters and run them through a food processor using your slicing/shredding disc
Step 3: Fill a deep pan halfway with Vegetable Oil and set to medium/high heat
Step 4: Fill a large bowl with all the ingredients and mix well
Step 5: With a large serving spoon scoop ingredients into a latke and gently place in heated oil. Continue to do this until there is no more room in the pan.
Step 6: Once nice and crispy on the underside, flip em over to crisp the other side
Step 7: Scoop them out, pat them down with paper towel, let them cool and enjoy dipping them in ketchup, sour cream or apple sauce.
"My mother in law would make this for her family so I carried on that tradition. My family loves this soup and when the weather is cooler it’s the perfect ending to our day."
FOR THE MEATBALLS
▢1 pound ground beef I use 90% lean
▢1/2 cup cooked white rice
▢1 teaspoon minced garlic
▢1 egg
▢1/4 cup cilantro leaves chopped
▢1 teaspoon ground cumin
▢3/4 teaspoon kosher salt
▢1/4 teaspoon pepper
FOR THE SOUP
▢2 teaspoons olive oil
▢1/2 cup onion diced
▢1 teaspoon minced garlic
▢3 carrots peeled, quartered and sliced
▢1 1/2 cups Russet potatoes peeled and cut into 1/2 inch pieces
▢6 cups beef broth
▢15 ounce can diced tomatoes do not drain
▢8 ounce can tomato sauce
▢1/2 teaspoon ground cumin
▢1/2 teaspoon dried oregano
▢1 large zucchini quartered and sliced
▢1/4 cup cilantro leaves chopped
▢salt and pepper to taste
INSTRUCTIONS
For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.
Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.
For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.
Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.
Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.
Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
Sprinkle with chopped cilantro, then serve.
