Saturday, November 28, 2015

Bring On the Turkey Sandwiches

Survey Finds Majority of Americans Enjoy Leftovers More Than the Holiday Meal Itself

At a Time of New-Fangled Foods and Exotic Flavors,
Americans Intent on Maintaining Holiday Traditions

Americans spend hours planning, shopping and preparing a warm, delicious holiday meal for their families. While the time and consideration put into these dishes do not go unnoticed, a new survey commissioned by Grain Foods Foundation and conducted online by Harris interactive in October among more than 2,000 U.S. adults finds that more than 6 in 10 Americans actually enjoy the leftovers more than the meals themselves. However, the survey, which looked at Americans’ perceptions of holiday meals, also found that enjoying family meals together is a favorite part of the holidays for nearly all U.S. adults (90 percent) – so maybe we really do love spending time with our families after all.

Knowing that mealtime is a centerpiece of holiday celebrations, Americans take the preparation of each plate very seriously. In between menu planning, food shopping, and cooking and plating each dish, 60 percent of Americans agree that pulling together a full holiday meal is downright stressful.  Despite this, many are unwilling to cut corners when it comes to maintaining their valued family traditions or to explore new, exotic twists on holiday dishes. Using favorite, traditional family recipes is the most important part of holiday meal preparation.

With this focus on tradition, dinner guests can be sure many of the dishes on the table will be familiar. In fact, just 5% said wowing guests with unique flavors and twists is the most important part of holiday meal preparation. Healthfulness of the meal also falls to the wayside for most, with only one in ten respondents citing it as being the most important thing to them when preparing a holiday meal. 

“The holidays are a time for enjoying time and great meals with family. A healthy lifestyle is all about moderation, so it is okay to indulge in dishes you love, as long as you eat smart,” said Sylvia Melendez Klinger, a registered dietitian and Grain Foods Foundation Scientific Advisory Board member. “Depriving yourself this holiday season isn’t realistic. Instead, learn how to make all of your favorite holiday recipes healthier with a few ingredient substitutions like vegetables and whole and fiber-rich grain foods.”

So what’s on the menu for most Americans’ holiday meals? Many Americans are following Sylvia’s advice, incorporating grain foods and vegetables. According to the survey, bread – whether in the form of stuffing or dinner rolls – is the most popular, served by nearly 90 percent of Americans (86 percent and 84 percent, respectively). In fact, more than 80 percent agree that bread is always a part of their family’s meal. Other popular side dishes include mashed potatoes, green beans and cranberry sauce – the perfect fillings for a leftover sandwich. 

Thursday, November 26, 2015

Oh-No....Martha's not coming??!!!...

I actually sent this out in my Thanksgiving invitations many years back when my kiddos were small.  I can't remember exactly where I got it from, but I thought it was pretty funny.

To All Our Family and Friends:

Just a note to let you know we are hoping to see you Thanksgiving Day. But… Martha Stewart will not be dining with us this Thanksgiving. I’m telling you in advance, so don’t act surprised. Since Ms. Stewart won’t be coming, I’ve made a few small changes:

Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I’ve gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.

The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.

We will be dining fashionably late. The children will entertain you while you wait. I’m sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey was still hard enough to cut diamonds.

As accompaniment to the children’s recital, I will play a recording of tribal drumming. If the children should mention that I don’t own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We’ve also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door.

Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress “private” meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat.

I would like to take this opportunity to remind my young diners that “passing the rolls” is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread.

Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains.

Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it. I hope you aren’t too disappointed that Martha Stewart will not be dining with us this Thanksgiving. She probably won’t come next year either.

Happy Thanksgiving Everyone!!

Tuesday, November 24, 2015

Thanksgiving Breakfast Ideas

Think Outside the Bird: Satisfy Thanksgiving Guests with Vanilla Enhanced Breakfast Favorites

According to the U.S. Census Bureau, about 250 million turkeys, 709 million pounds of cranberries and 1.8 billion pounds of sweet potatoes will be served at Thanksgiving dinner’s this year. Regardless of how much is served for dinner, guests are bound to be hungry Thanksgiving morning. They need the perfect meal to hold them over until the main feast.

Whether you are feeding visiting family, or watching the Macy’s parade, Thanksgiving breakfast is a perfect way to entertain guests and satisfy their morning hunger. Breakfast will start the day with more memories and reasons to be thankful.

Many hosts will be concentrating on making a flawless dinner, but also don’t want to serve up cold cereal to their guests. Here are some seasonal solutions to a Thanksgiving morning breakfast:

· Blend cream cheese and cranberry sauce together to use in your favorite Stuffed French Toast recipe.

· Combine Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with honey for a tasty, sweet spread on your toast or bagel.

· Put a twist on classic pancakes with Pumpkin-Ginger Pancakes and garnish with a simple homemade Vanilla Maple Syrup.

· A simple hash brown, sausage and cheese casserole can be put together the night before and cooked quickly on Thanksgiving morning.

· Mix Nielsen-Massey’s Pure Almond Extract with cherry yogurt for a fruit salad dressing to serve with your favorite variety of fruits.

“Thanksgiving is one of the greatest American traditions, and breakfast shouldn’t be left out of the day,” said Beth Nielsen, Chief Culinary Officer of Nielsen-Massey Vanillas. “I simply add vanilla to my maple syrup to create a delicious topping for my family to enjoy Thanksgiving morning.”

Vanilla Maple Syrup
Featured in Nielsen-Massey’s A Century of Flavor Cookbook

Makes 1 cup

1 cup pure maple syrup
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Combine the syrup and vanilla extract in a small saucepan and mix well. Heat until warm.

Note: Substitute Nielsen-Massey’s Mexican or Tahitian Pure Vanilla Extract for a change of taste.

Pumpkin-Ginger Pancakes
By Ellen Easton, Courtesy of Nielsen-Massey Vanillas

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.

Garnish: fresh sliced pears and maple syrup

About Nielsen-Massey VanillasThroughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.

Nielsen-Massey Vanillas recently introduced a new line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are certified Kosher and Gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Monday, November 23, 2015

Kid-friendly Thanksgiving Foods 101

Families come together at Thanksgiving to celebrate, catch up and feast. While you may be looking forward to seeing your favorite relatives and eating Aunt Caroline's famous pumpkin pie, the crush of people and unfamiliar foods can overwhelm children. Bring the holiday down to their size with a kid's table supplied with familiar favorites and kid-sized versions of traditional Thanksgiving dishes.

Let Them Eat Snacks

It's hard to be patient and good-natured when you're hungry, especially when you're only about waist-high. Rather than ask your juvenile guests to wait for the turkey and trimmings to be served, let them start the party early at a children's table set with festive offerings of healthy finger foods. They can socialize and graze on cheese straws, raw vegetables, cheese cubes, grapes, nuts and, of course, popcorn. They'll be happy (and not underfoot) while you cook the main meal.


The volume of food and the oversized portions of Thanksgiving dinner can be daunting to little appetites. In your menu, include a batch of chicken drumsticks or turkey nuggets as options to the super-sized turkey drumsticks.
  • Then, put your muffin pans to work to take other offerings down a size, too.

  • Use the mini muffin pan to bake a batch of tiny cranberry orange muffins.

  • In the regular size muffin pan, bake individual servings of dressing, blessed with plenty of crispy edges.

  • Make cupcakes for the kids to decorate after dinner.

  • To make miniature pies, cut five-inch (12.7-centimeter) circles out of pie crust dough. Press the dough circles into muffin cups and fill with pie filling. Trim the tops with leftover dough scraps and bake.
For active kids, provide take-and-go desserts like bite-sized cookies.

Ask for Help

Kids will be more interested in trying foods they help prepare, so get them involved in the cooking. Younger chef-apprentices can arrange vegetable and cheese trays, even if they're too young to wield a knife. Let them toast bread for stuffing and get their hands into the bowl to mix it all up.

To get older kids cooperating, ask them to name their can't-live-without Thanksgiving dessert or side dish then, delegate the cooking of that item to them. Urge them to start early, maybe a day or two before Thanksgiving, and provide guidance appropriate to their age. Be sure to let them present the dish at dinner, and maybe brag a little.

Happing Endings

When you fire up the coffee pot for dessert, don't forget to brew up some happiness for the children, too. A mug of hot chocolate is the perfect ending to a busy day. To make it like Grandma did, in a sauce pan, heat one cup of milk with two tablespoons (12 grams) of cocoa and two tablespoons (12 grams) of sugar for each serving. When the cocoa is hot (but not boiling) pour it into kid-safe mugs.

Reprinted with Permission, courtesy of TLC

Spice Up Thanksgiving Leftovers with Turkey Enchiladas

According to the National Turkey Federation, over 690 million pounds of turkey were consumed in the United States during Thanksgiving last year… leaving millions of Americans wondering what to do with all those leftovers after friends and family head out the door.

For a tempting alternative to the traditional turkey sandwich, Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, CO is offering up his leftover-ready recipe for Green Chile Turkey Enchiladas.
Green Chile Turkey Enchiladas


1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
¼ tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped


1. Add the butter to a warm sauté pan.

2. Add onions and sauté until translucent.

3. Add garlic and cook until it becomes aromatic.

4. Add flour and cook for 1 minute.

5. Pour both cans of green chiles into pan.

6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.

7. Simmer for 5 minutes at low heat.

8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.

9. Grease a 13x9 baking dish.

10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.

11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.

12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.

Serve with sour cream, green onions and salsa.

Sunday, November 22, 2015

How to Streamline Thanksgiving Dinner Cleanup

Thanksgiving is a time to enjoy the company of family and friends and to express gratitude for the year's accomplishments. Don't let the after-dinner dishes put a damper on your holiday. Follow these tips to make Thanksgiving dinner cleanup a less burdensome task.

Pace Yourself

Planning and preparing certain foods ahead of the big day smoothes the cooking and cleaning processes. Cookbook author and TV cooking host Nathalie Dupree suggests making and freezing your gravy a month in advance of Thanksgiving Day. You can also put casseroles together two days before the feast, and bake pies the day before. When your guests arrive for Thanksgiving dinner, the dirty dishes from these preparations will be long forgotten

Another important do-ahead timesaver: Clean out and organize the refrigerator so the leftovers fit in without a lot of fuss.

Enough Is As Good As a Feast

When planning your Thanksgiving dinner, keep the menu reasonable. Exercise "

Make a Clean Start

Try to stay on top of the mess by wiping counters and washing and clearing pots and pans as you cook. Before your guests arrive, run and empty the dishwasher, even if it isn't quite full. This way, you can whisk many of the dinner dishes out of sight when the meal is over. Empty the trash can, too, so you won't have to stop and take out the trash during the table clearing. It's a good idea to place a couple of extra bags in the bottom of the can so replacements are on hand.

When the cooking's all done and you're ready to carve the turkey, jump-start the cleanup. As soon as you transfer the turkey to the serving platter, fill your roasting pan with soapy water and let it soak in a 250 degree Fahrenheit (121 degrees Celsius) oven. The baked-on food softens up while you enjoy your guests' company and the meal.

Container Savvy

Get your cooking, serving and storage containers on your side with these tips:
  • If guests bring side dishes or desserts, ask them to bring them in disposable containers.

  • Consider purchasing some of your menu items ready-made from specialty stores. The containers are self-storing and disposable.

  • Choose baking dishes that do triple duty as serving dishes and storage containers.
    For a short-cut with style, use edible/disposable serving dishes, like bread bowls, a pumpkin or acorn squash.

  • Provide your guests with inexpensive plastic or cardboard storage containers and let them make their own take-away selections.
Finally, don't labor alone. Thanksgiving is a family affair. If you have helpers on hand, call on them, even if you only ask someone else to take out the trash

Reprinted with Permission, courtesy of TLC

It's not Thanksgiving without the Turkey

Thanksgiving is about enjoying the traditions, family and food we are fortunate enough to surround ourselves with each fall. We gather together to remember the first Thanksgiving, when the Pilgrims assembled a feast to celebrate their freedom in the New World, and prepare for the winter ahead. The wild turkey was a staple of this first Thanksgiving, and it is only fitting that Wild Turkey Bourbon, the official bourbon of Thanksgiving, has a strong place in our celebrations today.

So to celebrate family and community, Wild Turkey's First Lady of Distilling, Joretta Russell, has created a tasty variation of her top-secret turkey recipe that has kept her husband--Master Distiller Jimmy Russell and son, Associate Distiller Eddie Russell--well enough fed to keep the distillery on Wild Turkey Hill running for over fifty years.
Wild Turkey Bourbon-Glazed Turkey

The Turkey:

* A turkey (12-14 lbs)
* Your favorite stuffing

The Rub:

* 1 Tablespoon sea salt
* 1 Tablespoon fresh cracked pepper
* ¼ cup fresh garlic, minced
* ¼ cup fresh onion, minced

The Glaze:

* 1 cup butter
* 1 ½ cups pecans, finely crushed.
* 1/2 cup brown sugar
* 1/2 cup apple cider
* 1/2 cup honey
* 1/2 cup Wild Turkey Bourbon


Preheat oven to 375 degrees.

Rinse and dry turkey and place on a roasting pan with the wings tucked under the body. Apply the rub evenly but generously all over the turkey. The turkey should cook for about 18 minutes to the pound (stuffed weight).

While the turkey is cooking, prepare the glaze by melting butter over medium heat. When the butter is simmering, add the pecans, brown sugar and honey and stir over medium heat until a syrup is formed. Then add cider and Wild Turkey Bourbon, briefly raise to a boil and then let cool.

About 15 minutes before the turkey is ready, apply half of the glaze to the turkey with a baster.

The turkey is done when a meat thermometer in the stuffing and thigh read 165 degrees and the juices run clear. Remove the turkey from the oven and apply the rest of the glaze. Let cool 15-25 minutes before carving

Saturday, November 21, 2015

Thanksgiving Dinner on a Budget 101

The holiday season is all about excess. But in this financial climate, simple meals and décor can seem tastefully elegant instead of Dickensian. This year, it's de rigueur to forgo the fancy spread and get back to basics. Here's how:

Plan Ahead -- Open your day planner and circle Nov. 1 with a red pen. This is when you should start planning your menu. The turkey will account for nearly 40 percent of the cost of Thanksgiving dinner [source: All Recipes]. Buy it early, and get a frozen bird -- it'll store easier, defrost better and roast up juicier. A week before Thanksgiving, commit an afternoon to prep work. Tear up bread for stuffing, mix dough for pie crusts and dinner rolls, and simmer chicken to make stock. Plan your shopping excursion on double-coupon day, and take careful inventory of your pantry so you don't buy unnecessary items.

Stick to the Classics -- Thanksgiving is no time to experiment with unusual dishes or recipes that exceed your skill level. You've got a hungry crowd waiting, and they'll expect traditional dishes. When that clove-studded, orange-infused turkey falls flat, you'll have to tack on another $20 to your budget to cover Chinese takeout for your hungry guests. You really can't go wrong with a classic menu of roast turkey, stuffing, green beans, mashed potatoes, cranberry sauce and pumpkin pie [source: Martha Stewart]. As a rule of thumb, choose recipes with the fewest ingredients and steps to save money and time.

Deviate from the Classics -- An untraditional Thanksgiving dinner can make a chic culinary statement and cost less than the storybook spread. Instead of roasting a turkey, grill turkey burgers. Knead fresh tarragon into the patties, and finish them off with a Gwyneth Paltrow-approved condiment: cranberry ketchup, a combination of cranberry chutney and tomato ketchup [source: Huffington Post]. Instead of Champagne, serve cranberry-sparkling water spritzers, or make a root beer float with pumpkin-flavored ice cream.

Add More Décor -- Nothing sets the occasion quite like an enchanting dinner table. You don't have to spend a fortune at the florist to create an autumnal wonderland; rather, collect natural elements from your backyard for free, fresh décor. For the centerpiece, fill a vase halfway with acorns, then arrange willow branches, sturdy sticks and gold and red leaves to cascade over the top. Make place cards with tiny squares of ivory card stock secured to pinecones. Light a few taper candles, and the dining room will be aglow with the magic of the holidays.

Tell Guests It's BYOS (Bring Your Own Side) -- As long as you let guests know well in advance, they won't mind bringing something to dinner. You can focus on the bird and assign the starches, vegetables, cranberries and dessert to friends and family. This way, you can put a little extra toward your wine budget.

Be a Discerning Host -- If money is tight, you don't have to be the hostess with the mostest -- it's better to be a discerning host. Make thoughtful, smart choices about your dinner spread while keeping your guests' tastes and your financial means in mind. For instance, if your crowd prefers white meat, purchase a smaller, less expensive turkey breast. Perhaps a full dinner isn't an option this year. You could always host a morning brunch. A few pastries, quiches and mimosas will hold over your friends and family until they're off to their dinner celebrations. Or, throw an after-dinner soiree: Put on a pot of coffee, mix up a signature cocktail and arrange petit fours, fresh fruit and cheese on a tray. You'll close out turkey day with style and panache!

Reprinted with Permission, courtesy of TLC

Go ahead, use your tablecloth

It’s almost Thanksgiving and everything is ready for your big Holiday feast - the china and linens are decided upon, you know exactly which serving dish you'll be putting your famous fruit salad into - your Holiday dinner is going to be perfect!...

Until the red candles drip onto your lovely white tablecloth or Uncle Lou spills his glass of $50 per bottle Cabernet... then what do you do?

Don't panic, those stains will come out - just follow these instructions!

Red Wine:

Before we begin, if you plan to serve red wine, buy a cheap (but drinkable) bottle of white wine also (you'll see why soon).

When a spill happens, pour table salt on the spill right away (lots of salt, to absorb the excess wine) - just leave it there until dinner is done.

Once dinner is over and the table is cleared, remove the salt and bring your tablecloth over to the kitchen sink. Whip out that bottle of white wine you have sitting around just for this purpose - have someone else hold the stained spot taught over the sink and hold your thumb over the spout so the wine will pour fairly slowly and, (from about 18" above the tablecloth) pour the wine onto the stain. The combination of the white wine and the sort of "beating" against the cloth that the wine will do when poured
from the higher distance should whisk any trace of that lovely, wasted Cabernet right out of your tablecloth!

I doubt that you will need it, but if there is any trace of wine left in the cloth after the white wine treatment, rub the spot thoroughly with an enzyme-containing detergent (like biz or era), let it set overnight and launder in the hottest water possible along with some color-safe bleach (if your tablecloth is white, feel free to use chlorine bleach).

Candle Wax:

Wait until the wax has hardened. Remove your tablecloth and take it to the kitchen counter. Apply an ice cube to the area to make the wax brittle. Once iced, gently scrape as much of the wax off as you can with a butter knife (be sure that you use a knife that is smooth & NOT serrated as this will damage the fabric).

Grab your roll of paper towels and your iron. Place several layers of plain white (or unbleached brown) paper towels underneath and on top of the wax. With your iron on med-high heat, iron the area where the wax is - the wax will melt onto the paper towels, so you'll need to change them several times during this process. When you have melted all of the wax out of your tablecloth, launder it promptly in the hottest water safe for your fabric.

Never fear the tablecloth "disasters" during your Holiday meals, they can be resolved quite easily with just a few simple tools!

Friday, November 20, 2015

Thanksgiving Inspired Cocktails From Smirnoff

Thanksgiving is right around the corner which means family, friends, food and delicious cocktails – of course! There are countless ways to celebrate Turkey Day, but what better way than to kick back, bond and enjoy a festive drink or two with loved ones?

Whether you’re celebrating Thanksgiving with family, or hosting your own "Friends-giving", no meal is complete without the perfect cocktail and your guests will be giving you thanks after each sip from their glass. With the hours spent prepping for the big day, you should be able to whip up quick and easy drinks that satisfy as much as indulge the senses. Let SMIRNOFF help you toast to everything you're thankful for with festive Thanksgiving-inspired cocktails below!

Apple Pie Punch
Serves 8

·         1.5 cups  SMIRNOFF® Whipped Cream Flavored Vodka
·          2 cups  Apple Cider
·         1.5 cups  Cranberry Juice

Preparation: Mix ingredients in punch bowl over ice. Serve as a punch or in a glass over ice.

Kissed Caramel Mule

Serves 1
·         1.5 oz. Smirnoff® Kissed Caramel Flavored Vodka
·         1.5 oz .Ginger Ale
·         1.5 oz. Club Soda
·         Squeeze of Lime
·         A Dash of Bitters

Preparation: Combine all ingredients and serve over ice.

The SMIRNOFF Limelight

Serves 1
·         1.5 oz.  SMIRNOFF® Whipped Cream Flavored Vodka
·         4 oz. Ginger Ale 
·         .75 oz. Simple Syrup
·         Squeeze of Lime
Preparation: Combine all ingredients, except for ginger ale, in a shaker with ice. Shake well, strain into glass and top with ginger ale and garnish with lime wedge. 

Caramel Spiked Cider
Serves 8
  • 1.5 cups. Smirnoff® Kissed Caramel Flavored Vodka
  • 4 cups of Apple Cider
  • 4 oz. Lemon Juice
  • 2 oz. Grenadine
Preparation: Mix ingredients in punch bowl over ice. Serve as a punch or in a glass over ice.