Delicious Thanksgiving Recipes

I love Thanksgiving. It is such a fun holiday to spend with family and friends. In my house, Thanksgiving involves the usual turkey, stuffing, mashed potatoes and an apple dessert.

Before we had a toddler, I would always make an apple pie. However, my daughter doesn’t really care for it. So, I came up with a dish that combines her favorite, monkey bread, and my favorite, apple pie.

The result is a decadent dessert that is sure to please everyone at your Thanksgiving table. It tastes just like apple pie but has all of the gooey, delicious caramel found in traditional monkey bread.

I like to put this dessert on a plate and let my guests serve themselves. However, if you want to make individual servings, you could easily portion out the recipe into small ramekins. If you choose this option, I would serve the monkey bread in the ramekin and not turn it upside down on a plate.

The ultimate topping for this amazing dessert is pumpkin frosting. The frosting can be drizzled over the entire dessert or onto each individual portion. My Thanksgiving menu wouldn’t be complete without this delicious dessert and our caramel apple cider.

In both of these Thanksgiving recipes, instead of butter, I used I Can’t Believe It’s Not Butter!

Apple Pie Monkey Bread Recipe

Ingredients:

• 6 Tbsp. I Can’t Believe It’s Not Butter!
• 4 (7.5 oz) cans refrigerated biscuits cut into quarters
• 3/4 cup brown sugar
• 1&1/2 cups sugar
• 3 Tbsp. cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 cup flour
• 1 large apple
• 1/4 tsp. lemon juice

Instructions:

Dice the apple and toss it in the lemon juice. Combine the I Can’t Believe It’s Not Butter! and brown sugar in a bowl and microwave for 15-20 seconds. Set aside. Combine 1 cup sugar and 2 Tbsp. cinnamon in a large bowl. Cut all of the biscuits into quarters and toss them in the cinnamon sugar, coating each piece thoroughly with the cinnamon sugar mixture. Layer half (2 cans) of the biscuit pieces in the bottom of a bundt pan.

In another bowl, combine 1/2 cup sugar, 1 Tbsp. cinnamon, allspice, nutmeg and flour. Toss the diced apple in this mixture. Put the coated apple pieces on top of the biscuit piece layer.

Top with half of the brown sugar and I Can’t Believe It’s Not Butter! mixture. Take the rest of the cinnamon sugar coated biscuit pieces and place them on top of the apple mixture in the pan. Top with the rest of the I Can’t Believe It’s Not Butter! and brown sugar mixture.

Bake at 350 for 40-45 minutes. When it is done, take it out of the oven and let it cool for a few minutes. Then, put a plate on top of the pan and flip it over. Serve with pumpkin frosting.

Apple Pie Monkey Bread Printable Recipe

 

To go along with this delicious monkey bread, check out this recipe for caramel apple cider.

Caramel Apple Cider

In my opinion, nothing goes better with Thanksgiving dessert than warm apple cider. At my house, we serve a delicious caramel apple cider. We make two versions of the cider, one with rum and one without alcohol. Everyone always comes back for a second cup. I usually make the apple cider ahead of time and serve it out of a large crock-pot. Not only does it keep the beverage warm throughout the evening, it also allows guests to easily serve themselves.

Caramel Apple Cider Recipe

• 4 Tbsp. I Can’t Believe It’s Not Butter
• 4 Tbsp. brown sugar
• 4 cups apple cider
• 2 tsp. mulling spices (or a cinnamon, nutmeg, orange peel and clove dried spice mixture) tied in a cheesecloth

In a bowl, melt the I Can’t Believe It’s Not Butter! in the microwave and combine with the brown sugar. (For the cocktail version, add rum to the brown sugar mixture before you add it to the cider.)

Heat the cider on the stove with the mulling spices. Once the cider is hot, remove the mulling spices and add the brown sugar and I Can’t Believe It’s Not Butter! mixture. Stir to combine. Transfer to a crock-pot and place the mulling spices back into the cider. Serve warm with a cinnamon stick.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.