- Paula's Pumpkin Bars make a great take-along Thanksgiving treat.
Paula’s Pumpkin Bars are the perfect Thanksgiving treat to take to a friend’s house or an office party. They’re quick and easy (see how Paula makes them), yet full of that pumpkin-y goodness that’s so essential during the fall season. The best part about these pumpkin bars is the rich, buttery frosting (using a whole stick of butter and a package of cream cheese!). Do not skimp on the frosting. Slather it on to make this pumpkin dessert completely irresistible.
Browse more Thanksgiving dessert recipes from Food Network chefs, to find the perfect finale for your feast. And for hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving.
- Paula's Pumpkin Roll Cake
Let’s face it: Turkey is great (especially if you make Alton Brown’s famous Good Eats Roast Turkey), but desserts are the real star of Thanksgiving. To help you fill out your dessert table, we’re featuring favorite Thanksgiving Desserts every day this week. Today, a dessert that’s a universal crowd-pleaser: Paula’s Pumpkin Roll Cake.
Paula tucks toffee-studded cream cheese filling inside a classic pumpkin cake, then tops with powdered sugar and caramel sauce. For bakery-worthy results, roll the cake in a powdered sugar-coated towel while you make the filling to avoid cracks. (Watch Paula’s cake-rolling technique .)
TELL US: What desserts will be on your Thanksgiving table?
For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving
- Mixed with cheese and cream, Brussels Sprouts Gratin makes an irresistible Thanksgiving side dish.
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Thinking about adding Brussels sprouts to your Thanksgiving feast, but scared some guests may wrinkle their noses at the mere mention? Try this easy-to-love, cheese-topped Brussels Sprouts Gratin from Food Network Magazine. Melty and oozy, it’s an easy way to ease doubters into loving this dreaded veg.
Read more »
- Give Paula's pie an extra dose of Southern comfort by subbing in bourbon for the vanilla extract.
We’re kicking off a week of Thanksgiving desserts here on FoodNetwork.com and figured we’d start wtih a good old Southern classic, y’all. Paula’s Old Fashioned Sweet Potato Pie is a mouthwatering addition to the Thanksgiving dessert spread, no matter where you live. Make (or buy) your pie crust now and freeze it — Paula’s filling and picture-perfect meringue topping come together easily and quickly when you’re getting ready for your feast.
For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving.
I know Thanksgiving 2008 is way over, but I can’t stop dreaming of the three new side dishes I cooked. They were so fabulous that I’m planning on making them again for Christmas.
I grew up in San Antonio and had two cousins from Austin visiting me in NYC this year, so I chose a menu that reflected the foods we loved on Turkey Day when we were kids in South Texas. When it came to the turkey itself, I admit I cheated. The big bird I bought from a local BBQ joint tasted just like my dad’s version, only no one had to get up at 4am to start smoking it over mesquite in the back yard. It paired perfectly with the two types of BBQ sauce I forced my cousins to smuggle from home, and it freed up my tiny Manhattan oven.
The sides were the real winners, though. I chose these three easy but truly tasty recipes.
Fennel Orange Cranberry Sauce from Dave Lieberman
I opted to grind my fennel seeds a bit with a mortar and pestle, but I wished I hadn’t. The rush of fennel when you bite into a seed is part of this recipe’s appeal, and the flavor works so well with turkey.
Twice Baked Potatoes from the FN Test Kitchens
I ran the cooked and scooped-out potatoes through my ricer to make the filling extra fluffy and smooth. Then I snuck in some extra butter and sour cream since my taters were jumbo-sized. I also trashed the tops and served them open-faced like my grandma always did.
Creamed Collard Greens from The Neelys
Follow the instructions and let the cream reduce by half. I got impatient/hungry, so the dish was a little too runny. Mea culpa.
Remember: We’ve got your back (and your sides) here at FN.com.
You may remember Food Network staffer, Emily, from this amazing lattice-work apple pie she baked in our Thanksgiving Throwdown. Emily manages the Food Network Store and was asked to do a holiday gift segment on New York’s local CW network — PIX 11. To heighten the stakes, it was LIVE — which was a first for her.
We all think she did a pretty bang-up job and wanted to share. Check out Emily’s segment here. Plus, according to Em, you still have about five more days to place orders with guaranteed Christmas delivery, if you didn’t feel like dealing with Black Friday.
I have a feeling that I’m doing what a lot of you are doing right now: staring at the leftovers in my fridge and wondering how many more Thanksgiving sandwiches I can squeeze out of the turkey and dressing. Anyone in the same boat?
Since I can’t help but wonder how many of us printed out recipes from FoodNetwork.com and are hovering over the same leftovers this post Thanksgiving weekend, I thought it would be fun to do a “Thanksgiving Show and Tell” of sorts here on The FN Dish.
What FoodNetwork.com recipes did you whip up this past Thursday? Send me all your food beauty shots at FNDish@foodnetwork.com — I’ll collect all the photos I get and put them up this coming week! Just be sure to email them over as soon as possible as you’re munching away on the leftovers.
Now remember, this is show AND tell, so be sure to give me a quick sentence or two about how it turned out? Was it a smash? Did you forget to set the timer and burn it? Give me a good story!
Now, back to the fridge for me!
Associate Producer, The FN Dish
On key holidays, some FN staffers fire it up and throwdown — potluck-style. Thanksgiving is a huge holiday at Food Network so our potluck last week was nothing short of mouthwatering. Top prize commanded $25 bones and novelty kitchen tools were awarded for other categories — best side, best main, most apropos, fan favorite etc.
See if you can guess each pictured dish…
Bobby Flay reveals us at The FN Dish his Thanksgiving menu and top three tips!
The FN Dish’s Bruce Seidel asks your favorite Food Network chefs truth or no dare Thanksgiving questions.