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Contributed by: Adam Hahn
Ingredients:
2 cups all-purpose flour
2/3 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1.5 packs of Andes Chocolate Mints (diced into morsels; save shavings)
Powder sugar

Directions:
1. Preheat oven to 325°F.
2. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Gradually beat in flour mixture.  Stir in Andes morsels and leftover shavings.
3. Drop by well-rounded tablespoon onto ungreased baking sheets
4. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cook on baking sheets for 2 minutes; remove to wire racks to cool completely.
5. Once cooled, dust with powder sugar.

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Contributed by: Kerry Kidwell-Slak
This is one of our favorite fall/winter dishes.  We've also substituted Field Roast Apple Sage sausage for the mushrooms to make this a delicious vegetarian entree.

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Butternut Squash and Mushroom Risotto with Sage makes a delicious fall dinner or side dish that is sure to be a crowd pleaser!

I don't think we've ever talked about my love affair with Risotto. It is my absolute FAVORITE Italian dish, EVER!!! A creamy rice that doesn't actually contain any creamy ingredients, but still has the creamy & rich consistency of comfort food. I make it kind of regularly. And by kind of, at least once a month. It often makes it's way on the dinner table as a side dish, or as the star dish. I know several people who are intimidated by making risotto, but you shouldn't be!! I'll give you my "fool-proof" method that requires attention, but is sooooo worth it. I've added some fall deliciousness here with butternut squash, mushrooms, and sage.

The key to making a perfect risotto is to stir, stir, and stir some more!! So you start by sautéing the butternut squash and mushrooms, then add in the risotto. Arborio rice is what is used in risotto and can be found in most grocery stores. After the veggies and risotto sauté a few minutes, begin the first round of liquid. I always start mine with a dry white wine (occasionally a red wine if the flavors work). Wait until the liquid is absorbed before adding the next round of liquid! After the wine, I add in vegetable (sometimes chicken) stock, one cup at a time. Wait until the liquid has absorbed in each round before adding more stock. Total cook time for risotto is right around 30 minutes. So worth it you guys!! You will start to notice a creamy texture. Once my risotto was done cooking, I tossed in some fresh sage. Parmesan cheese is also fabulous, but not necessary.

Serve hot! Enjoy 🙂

Butternut Squash and Mushroom Risotto with Sage

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Butternut Squash and Mushroom Risotto with Sage - Wholesomelicious

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Butternut Squash and Mushroom Risotto with Sage makes a delicious fall dinner or side dish that is sure to be a crowd pleaser! I don't think we've ever talked about my love affair with Risotto. It is my absolute FAVORITE Italian dish, EVER!!!

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Contributed by: Lauren Wagoner

Once I learned how easy it is (and how much better it tastes) to make your own cranberry sauce, I will never buy it again! Here is my favorite recipe! It's so easy!

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Every year, one of the first things I make for the big Thanksgiving feast is cranberry sauce. For one, I usually like to create a new recipe or two for here on the blog. But also, homemade cranberry sauce freezes stunningly, so it's a super easy thing to make weeks (or even months!) ahead of time, then I freeze it and forget about until Thanksgiving.

This year, I thought I'd try something a little different. See, I've gotten to the point to where I rarely use granulated sugar any more, instead sweetening my recipes with pure maple syrup or honey. I know that syrup and honey are still sugar - just different kinds of it - but I feel better using more natural forms as opposed to the refined stuff. Baby steps.

Conveniently, pure maple syrup is so quintessentially "fall" that it goes perfectly in a myriad of seasonally appropriate recipes. Like: Maple Orange Cranberry Sauce!

First off, a disclaimer. You actually can't really taste much of the maple syrup in this recipe - just a hint. Part of the reason is because cranberries have such strong flavor that they overpower any maple subtleties. The other reason is that I use Grade A syrup, which is much lighter than the more-intense and much more flavorful Grade B. So keep that in mind if you make this cranberry sauce recipe.

The orange and the cinnamon, on the other hand, you can definitely taste - though not in an overpowering way. Orange zest and juice highlight the best of the cranberries. Meanwhile, simmering the sauce with a stick of cinnamon adds another festive note.

Make it now, freeze it for later. That's the very best thing about homemade cranberry sauce - other than the fact that it tastes incredible, of course!

Orange Maple Cranberry Sauce

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

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Every year, one of the first things I make for the big Thanksgiving feast is cranberry sauce. For one, I usually like to create a new recipe or two for here on the blog. But also, homemade cranberry sauce freezes stunningly, so it's a super easy thing to make weeks (or even months!)

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Contributed by: Deb Coburn
My mom and grandmother's recipe.

1 box Stovetop (for Chicken-don't follow directions on box but directions below)
1 lb sausage (mild not hot) in plastic roll
1 can chicken broth
1/2 package stuffing - use seasoned Pepperidge Farms or Arnold (cubes)
1 large onion (white or onion) chopped
3 large celery stalks chopped
6 Tablespoons of canola or olive oil
2 eggs
Touch of garlic powder

1. Preheat over to 350 degrees.
2. In 4 to 6 quart pot, add oil, sausage, celery, onion (no salt or pepper, just pinch of garlic powder.
3. Fry till pork is no longer pink, breaking up pork as you cook.
4. Add Stovetop and can of chicken broth and stir.
5. Take off oven burner and add 1/2 package of stuffing and two eggs.
6. Mix thoroughly.
7. Place in greased baking dish (use a dish that makes the stuffing 3 to 3 1/2 inches deep).
8. Bake for 45 minutes or until lite brown on edges.
9. If dressing seems dry, add a little water.

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Contributed by: Amanda Wayner
I was intimidated to mess with the yeast but these came out SO GOOD. They're sweet and worth the effort. Every recipe I make from her blog is INCREDIBLE.

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These Salted Honey Butter Parker House Rolls are light, airy, buttery, perfectly salted, and SO delicious. Serve them warm right out of the oven with homemade honey butter for a dinner roll that's melt in your mouth good. Incredibly quick and easy to make and uses just six everyday staple ingredients. It doesn't get easier or tastier than that! These are the perfect rolls for all of your upcoming holiday dinners...Thanksgiving included!
This post is sponsored by Fleischmann's®.
If there's one thing that my mom really passed on to me it's a love of soft, buttery dinner rolls. She'd make a point most Sunday nights to bake fresh bread for the family dinner. Just like dessert, mom would often have the bread ready to go before dinner was even a thought. That's just how she does it, carbs and chocolate. Everything else was secondary. And for that, I love her even more.

Seeing as we both share a love for good bread, you can imagine that it's a very important item on our Thanksgiving table. And that's where these Parker House Rolls come into play. These rolls are on my 2019 menu. They are some of the BEST rolls to come out of my kitchen. They're simple, but yet have "special touches" that make them worthy of any holiday table.

My two secrets? Salted butter and sweet honey butter.

The background...

The story is that Parker House Rolls were created by the Parker House in Boston. It was one of the great nineteenth-century hostelries. As you can imagine, the rolls have been copied by just about every cookbook author and baker that's out there...myself now included. There are a lot of variations, but classic Parker House Rolls should be light, soft, and a touch sweet.

The dough is traditionally shaped into a folded over roll, but these days there are many ways in which to do it! I ended up rolling mine into coils for a fun, pretty touch.

To make the dough.

As you can tell, my recipe is a little different than the classic. I'm using honey in place of sugar and salted butter. Two simple ingredients that make ALL the difference.

For the dough, simply mix flour with Fleischmann's® Rapid Rise Yeast , and a pinch of salt. Add warm milk, a touch of honey, and salted butter. Mix until smooth, let the dough rest for ten to fifteen minutes, and then it's time to shape the rolls. And that's the beauty of Fleischmann's® RapidRise® yeast! We get to skip an entire hour-long rise. Yes, please!

To shape the rolls.

Shaping the rolls is easy. If you've made a cinnamon roll, you can make these Parker House Rolls.

To keep it simple, just take strips of dough and roll them up into a tight coil. I have a bunch of photos to help you guys visually with what your rolls should look like. Once you complete one roll, you will quickly get the hang of the process.

When all the rolls have been shaped and arranged in a baking dish, cover the dish and let the rolls rise until puffy, about twenty to thirty minutes. Then bake! Minutes later your kitchen will be smelling like glorious home-baked bread.

Let's talk about that honey butter...

Of course, me being me, I had to include a little honey butter. You all know it's my favorite and I cannot think of a better butter to pair with these soft rolls. The sweetness from the honey is mouth-watering on a warm, fresh out of the oven roll.

Especially when topped with a sprinkle of flaky sea salt as well.

What I love most about these rolls is that you really can't mess them up. The dough and process are so easy and very forgiving. Trust me, if you're fearful of making bread, start with this recipe. It's SO GOOD every time.

And yes, you should make these for Thanksgiving. They're perfect for soaking up all that gravy and then eating for breakfast the next morning. There's nothing not to love.

Again, soft, buttery, perfectly sweet, and just a touch salty. What every dinner roll should aspire to be!

If you make these salted honey butter parker house rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don't forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
{This post is sponsored by Fleischmann's®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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These Salted Honey Butter Parker House Rolls are light, airy, buttery, perfectly salted, and SO delicious. Serve them warm right out of the oven with homemade honey butter for a dinner roll that's melt in your mouth good. Incredibly quick and easy to make and uses just six everyday staple ingredients.

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Contributed by: Amanda Wayner
If there's ever a time to literally inject your dinner with butter, it's Thanksgiving, right?? I've made this two years in a row and it was juicy and delicious both times!

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Get Oven Roasted Turkey with Sage Butter Recipe from Food Network

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Contributed by: Gopika Spaenle I love the mix of all these different fall/winter veggies and the balsamic marinade brings out their flavors wonderfully. View the recipe at this link.

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An easy Balsamic Roasted Vegetables recipe

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Contributed by: Molly Fleenor
This stuffing/dressing recipe is a family favorite! The homemade cream biscuits make it extra delicious.  View the recipe at this link.

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Skip Navigation Main Content Starts Here

Smoky Bacon-Biscuit Dressing is rated 4.6 out of 5 by 7.

In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor. For the biscuit recipe, click on the link at left.

Ingredients:

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes

1 lb. sliced smoky bacon, cut into 1-inch pieces

2 yellow onions, diced

5 celery stalks, diced

8 oz. white button mushrooms, brushed clean and sliced

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh sage

2 Tbs. chopped fresh thyme

Salt and freshly ground pepper, to taste

5 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.

Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.

In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.

Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.

Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.

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Skip Navigation Main Content Starts Here Smoky Bacon-Biscuit Dressing is rated 4.6 out of 5 by 7. In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor. For the biscuit recipe, click on the link at left.

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Contributed by: Laura Erikson
- Order thanksgiving dinner for 1 (linked) or for 4 (see "Founding Farmer Holiday Box") through Territory and have it delivered to your door.
- Use my code to order for yourself (shameless plug!): MIPH
- Order by 11/19 at midnight to get it in time for T-Day!
- Enjoy the pure bliss of having to do zero dishes while you have a glass of wine of the couch.

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Founding Farmers Roast Turkey and Gravy with Mashed Potatoes and Green Beans by Founding Farmers | Territory

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Roasted, sliced turkey breast with gravy, served with olive oil mashed potatoes and herbed green beans, from Founding Farmers restaurant.

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Contributed by: Lisa Kahn
View the recipe for the most-requested potluck recipe I've ever had!

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Contributed by: Jack The Bulldog
- Open Can
- Slide onto plate
- Slice & Serve!