Welcome to part two of Bensalem Comfort’s Thanksgiving Recipe Series! Part one featured two delicious appetizers to keep your guest’s bellies from grumbling while waiting for the turkey. If you missed the recipes, be sure to refer to my November 12th blog post.
Today I’m going to share a cozy and comforting butternut squash soup with fontina cheese crostini and a pear and pomegranate salad with a warm dressing. Either one of these dishes is sure to be a hit on your Thanksgiving table so give them a try!
Thanksgiving is quickly approaching and since this holiday is all about the food, I’m going to provide you with a complete recipe series from appetizers to desserts that is sure to please everyone in your family. Whether you’re hosting dinner at your house or you’ve been asked to bring a dish over to someone else’s home, you’re sure to find something in this blog series that will work for you. Be sure to check out BensalemComfort.com up until Thanksgiving to collect all of the recipes. And who knows, you might even cook up a new family favorite.
One of the best fall flavors around is pumpkin. At this time of year, pumpkins abound and can be found in everything from baked goods to coffee flavors. One of my favorite pumpkin dishes is pumpkin pancakes. To me, there’s nothing better than sitting down to a plate full of these warm, fluffy treats on a Sunday morning. Toss in some of that pumpkin spice coffee and it’s a match made in heaven. Here is a quick and easy pumpkin pancake recipe that will bring the flavors of fall into your kitchen. Enjoy!
Submitted by Mike G and his daughter Hannah
Ingredients: 1 egg ½ cup Panko Breadcrumbs ½ cup finely shredded cheddar cheese 1 (3 oz) package cooked real bacon bits 1 (14 oz) package uncooked chicken tenders (not breaded) Ranch dressing (for serving)
Step 1: Preheat the oven to 400 degrees. Line a large cookie sheet with aluminum foil. Spray the lined cookie sheet with cooking spray.