In honor of Thanksgiving this week, the TVG staff decided to share their favorite recipes over the next few days. Enjoy our favorite drinks, appetizers, and dessert as you get ready for the holidays!
This is my favorite drink around the holidays time. Just add in a little extra vodka whenever needed, and it will take the edge right off. Cheers!
- 3 oz. Tito’s vodka
- 1 1/2 oz. Kahlua
- 1/2 oz. cream
- 1 oz. milk
Directions: Mix all ingredients together. Pour into a festive glass and enjoy!
We always have Thanksgiving at my aunt and uncle’s house. A couple years back they visited France during the holiday months and fell in love with mulled wine. Ever since, at both Thanksgiving and Christmas, they serve vin chaud- a special kind of holiday mulled wine.
Vin Chaud: Mulled Wine
- 1 navel orange
- 1 (750 ml) bottle red wine
- ¼ cup granulated sugar
- 5 whole cloves
- 4 (3-inch) cinnamon sticks
- 2 cardamom pods
- ¼ cup cognac
I’m more of an appetizer person. I love these, plus you can add/take out items you like or dislike!
Cream Cheese Rollups
- 8 ounces cream cheese (softened)
- 8 ounces sour cream
- 6 green onions (chopped)
- 4 ounces chopped green chiles (drained)
- 8 ounces cheddar cheese (shredded, about 2 cups)
- Dash of salt and freshly ground black pepper (or to taste)
- 5 to 6 large flour tortillas (room temperature)
- Optional: salsa, ranch dressing, sour cream, guacamole, or other dips
Directions: Place the cream cheese and sour cream in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed. Spread mixture thinly and evenly over tortillas to within about 1/4-inch of the edges. Roll each filled tortilla up jelly-roll fashion, wrap each tortilla in plastic wrap, and refrigerate. Slice and serve with your favorite salsa or a few different dips.
I love these chocolate cookies, and it feels guilt free since it uses egg whites and so few ingredients.
Gluten Free Chocolate Cookies
- 5 lb. powdered sugar
- 12 oz. cocoa powder (Dutch process is used by some)
- 20 oz. egg whites
Directions: Mix 3 minutes on high speed with paddle, not whip. Drop out on cookie sheet lined with parchment paper – make cookies small and far apart as they will spread on baking. Bake at 350 for about 11 minutes. The chocolate cookies should be crispy on the outside and soft on the inside.
Stay tuned for our favorite traditional Thanksgiving recipes tomorrow!