2 new Thanksgiving dishes

I hope everyone had a wonderful Thanksgiving! Tyler and I are so blessed and have so much to be thankful for! This year, and the past 2 years, we were unable to go to MS for Thanksgiving because of our work/school schedules. We really missed being with our families but joined our friends at their house and enjoyed some wonderful food and even better company! Here are a few new recipes we tried out this year. Tyler actually made both of these (to my defense I made other things too...ha!)

This first recipe is one we found in the most recent Better Homes and Gardens magazine. We both love mint chocolate chip flavor so these were right up our alley!

MINT CHOCOLATE CHIP COOKIES

1 pouch sugar cookies
1/2 butter softened
1/4-1/2 teaspoon mint extract
6-8 drops green food coloring
1 egg
1 cup creme de menthe backing chips (we could not find these so we just used mint chocolate chip chips)
1 cup semisweet chocolate chunks (we used dark chocolate)


1. Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small spoon drop dough 2 inches apart on ungreased cookie sheet.
3. Bake at 350 for 8-10 minutes.
4. Enjoy with a large glass of milk =)

This next recipe is defiantly not a traditional Thanksgiving food but we had some crawfish we needed to cook with so Tyler made this from our Southern Sideboards cookbook.

CRAWFISH QUICHE

1 10 inch pie shell partially cooked (deep dish!)
1 lb shelled crawfish tails
4 tablespoons minced shallots
3 tablespoons butter salt
Dash ground nutmeg
white pepper (he omitted)
5 tablespoons of dry white wine
1/2-3/4 lb mushrooms, sliced
3-4 eggs
1 1/2 cups whipping cream
1/2 tablespoon tomato puree
1/4 teaspoon salt
pinch pepper
1/4 cup grated Swiss cheese (we used pepper jack instead)
1/4 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese


Prepare pastry shell. Saute the crawfish and shallots in butter for 2-3 minutes or until tender. Add salt, nutmeg, and pepper. Add the wine and cook another minute. Allow to cool. Saute mushrooms in a small amount of butter and set aside. Beat the eggs in a bowl with cream, tomato puree, salt, and pepper. Gradually blend in crawfish and taste for seasoning. Add the sauteed mushrooms to mixture. Pour the mixture into the pastry shell and sprinkle the cheeses over it. Bake in the upper third of the oven for 30 minutes at 375 or until quiche has puffed.

They were both so good and a GREAT addition to our feast!