Sautéed Brussels Sprouts and Apples

Brussels Sprouts. Are you a fan? This recipe for Sautéed Brussels Sprouts and Apples is quick and easy and will probably be the most healthy dish on our Thanksgiving table.  With a table full of brown, white and yellow, Sautéed Brussels Sprouts will add a beautiful pop of color to your holiday spread.
I love a variation of textures, shapes and colors on my table. Sautéed Brussels Sprouts and Apples add bright colors and a cute little round shape to break up the sea of creamed, mashed and pureed dishes at Thanksgiving.








Sautéed Brussels Sprouts and Apples
A Bountiful Kitchen

1 lb Brussels sprouts
1 tablespoon olive oil
salt and fresh ground pepper
1/4 cup water
1 medium size apple, with skin on, cut into chunks
fresh lemon juice
Wash Brussels sprouts, trim off a bit of the stem end and peel off a few of the outer leaves.
With fry pan over medium high heat, add one tablespoons olive oil.
Add Brussels Sprouts, salt and pepper (about 1/4 teaspoon of each).
Cook for 5 minutes on medium high heat with lid on, shaking the pan to evenly brown.
Add the apple chunks and 1/4 cup water slowly.
Cook for about 3 minutes minute more with lid on.
Toss with a bit of fresh lemon juice and transfer to serving dish.
Keep covered until ready to serve.
Serves 6 as a side dish.

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Apple Spice Cranberry Sauce

I have a passion for homemade cranberry sauce. It's simple. It's fresh. It's beautiful. Cranberry sauce is the easiest dish you will ever make. EVER. If you can boil water, you can make homemade cranberry sauce! This cranberry sauce has a little twist on the same-old. Apple Spice Cranberry Sauce will make your kitchen smell like you've  officially stepped into the holiday season.






































The best part about cranberry sauce? You can make it RIGHT NOW and store it in your fridge until Thanksgiving. Think about it. It's just like jam, without the pectin. Sugar, water, fruit. Boil it up and it will keep for weeks.
Seriously. If you have never made a dish to contribute to the Thanksgiving feast, call or text your mother in law and tell her you're bringing fresh cranberry sauce. Go buy yourself a nice bowl or two and make one or more of these recipes.  Basic Fresh Cranberry Sauce,  Fresh Cranberry, Orange and Dried Cherry Sauce,  Cranberry Raspberry Sauce.
Then sit back and prepare to become the new favorite daughter in law.

Apple Spice Cranberry Sauce
A Bountiful Kitchen

1 1/4 cup water
1 cup sugar
1 medium size apple, peeled and chopped
1  11-12 oz package fresh cranberries
1 teaspoon ground cinnamon

Bring water and sugar to a boil together in a medium size saucepan.
Add chopped apple and boil for about 3-5 minutes. Add cranberries and cook for another 4-5 minutes or until berries burst. Turn down heat and using either a potato masher or an emulsion blender, pulse or mash until the apples are broken down and the sauce is the consistency of a thick jam.Turn off heat and add cinnamon. Stir with a spoon.
Let cool and cover.
Refrigerate until ready to serve.
Serves about 8-12 as a condiment.

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Big Fluffy Pan Dinner Rolls

Remember those rolls they used to make in the cafeteria at lunch? Yes, once upon a time cafeterias in schools were used for cooking, not just heating up.  The rolls were always served with the  special Thanksgiving lunch, my favorite school lunch of the year! I loved those big fluffy white rolls... If you don't know what I'm talking about your mom does. 

Today, I'm sharing a recipe from the bakers at King Arthur Flour for Big Fluffy Pan Dinner Rolls. 

I tried this roll recipe out with Sunday dinner recently. Although there were only 5 of us at the dinner, every single roll disappeared (I halved the batch). That's a good roll! 

Perfect for  your Thanksgiving or Christmas feast of 5 or 50. They are also perfect for make ahead (see directions in recipe). Trust my on this recipe. The people at KA Flour will not steer you wrong. And neither will I :)

Make sure to follow along on Instagram  for tips and ideas for your holiday meals! 

• Big Fluffy Pan Dinner Rolls
• adapted from King Arthur Flour
• 
  
• 1/2 cup lukewarm water
• 2 cups warm milk ( 100 - 110°F)
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 1/2 tablespoons yeast, instant preferred
• 6 to 7 cups King Arthur Unbleached All-Purpose Flour

Directions

1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
2. Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
4. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20-30 minutes at room temperature or until the dough is full and puffy.
5. Gently deflate the dough and pat or roll out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
6. You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.
7. After the rolls are in the pans, cover again with a clean dish towel and let rise at room temperature for another 30 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 375°F and place rack in center of oven. Make sure the oven is completely preheated before placing the rolls in the oven. 
8. Bake the rolls for 15-18 minutes or until golden brown. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
9. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

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