THE MOSLEY'S MENU FOR THANKSGIVING 2015
It is finally the week of Thanksgiving! During this season of giving and thankfulness, I love to cook a lavish meal (or order a lavish meal – let's be real) and share it with family, friends and neighbors. Since I cannot physically give my Thanksgiving meal to you, my online family, I decided to welcome you to the Mosley’s table by sharing our glorious menu from 2015. Not only did I share the menu but there are recipes too!
*I told my mom she did not have to cook the “entire” dinner this year. The asterisk (*) denotes the food we ordered from Wolfgang Puck*.
Question: What should I cook this year? I am vegan so I have to find tasty meals to try! What is your favorite meal to cook? Comment down below!
Until Next Time,
"Your life is happening now. Make it amazing!"
Mixed Field Greens with Strawberries & Pecans
Stuffed Deviled Eggs
Hot Spinach and Artichoke Dip
How to Make the Dip
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in the microwave or on the stove for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Strawberry and Lime Moscato Punch
How to Make the Punch
1.5 liter of Moscato wine
1 can of frozen limeade concentrate, defrosted
I cup of strawberries diced
1 cup of strawberries sliced
1 lime sliced
2 liter 7 up
Place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree. Run through a strainer to remove most of the seeds. Pour into a pitcher. Add remaining limeade and Moscato into the pitcher chill in fridge. When ready to serve top each glass with 7 Up.
*Oven Roasted Turkey
Honey Spiral Ham
Stuffing and Sides
Cornbread Stuffing (a family recipe)
*Fresh Cut Green Beans with Bacon
*Candied Yams (a.k.a. Sweet Potatoes)
*Dinner Crescent Rolls
*Fresh Cranberry Sauce
How To Make the Cobbler
2-3 Pet-Ritz deep dish pie shells
1 large can Del Monte sliced peaches in heavy syrup
1 cup of sugar
1 stick of butter
1 tsp. of vanilla
Cinnamon or Nutmeg to taste
Preheat oven 375 degrees. Over medium heat, bring peaches, sugar and cinnamon/nutmeg to a boil. Reduce heat to low and simmer for 10 minutes. Remove from heat. Stir in butter and vanilla and place to the side. In a 13 x 9 baking dish cover the botton with 1-1.5 pie crust. Place dish into oven to lightly brown for 3-5 minutes. Remove crust from oven and spoon in peach mixture into the baking dish. Cover the cobbler with 1-1.5 pie crust (just enough to fit the baking dish). If there is any remaining crust, cut into 1 inch strips and place on top in a crisscross pattern. Bake the dish at 375-400 degrees for 20 to 25 minutes or until golden.