Thanksgiving Dinner 2015! Delicious ideas for the upcoming Holiday.

Thanksgiving dinner 2015

[dropcap]O[/dropcap]ur Thanksgiving Dinner 2015 ! Another Successful Thanksgiving Dinner! I’m getting much better at it, more organized this year.

Since we have a small gathering and prefer the dark meat, Turkey Legs is the best solution for us. They always come out juicy and delicious. I do not follow any traditions, we prefer to set our own. Every holiday we have a different set of recipes.
First, I want to Thank God for giving me LIFE, for giving me the ENERGY needed to accomplish my plans, for giving me IDEAS and the CREATIVITY to do it, for giving me a FAMILY to LOVE and care for, for bringing me to such Wonderful Country, for giving me a comfortable life and so many other Blessings. I have no idea how I do what I do. My body does the work and my soul observes it. Not sure if any will understand this, but that’s my best explanation.

Fall-Of-The-Bone BBQ Turkey Legs

I hat to cut down my “To Make list” in half after realizing that presentation for each dish takes a lot longer than planned. That part I didn’t estimate well. Still, we had more than PLENTY of food for our small crowd. So GLAD that my in-laws, my family, are here and able to celebrate with us. I’m happy to see their excited faces. My mother-in-law LOVES my creations every holiday and walks away with enough food for several days.

It may not seem like there is much food on the table, but each dish is prepared with LOTS OF LOVE!

Roasted garlic potatoes with mushrooms and peppers


Smoked Salmon Deviled Eggs

Amazingly Delicious appetizer recipe that I plan on making again and again. You can make the filling a day before and store it in OODLE TIP DISPOSABLE PASTRY BAGS or similar until ready to serve. Decorate as you like.

Yield: makes 12 appetizers (6 eggs)


6 Large Eggs
1/4 cup Whipped Cream Cheese
1 Tbsp. Plain Greek Yogurt
2 oz. Smoked Salmon, minced
1 tsp. lemon juice
1 tsp. dill paste (or fresh dill)
1 tsp. smoked paprika
salt and pepper to taste


Hard boil eggs for 10 minutes.

Rinse under cold water to cool, then peel.

Remove the egg yolks gently.

In a medium bowl, combine all of the ingredients, mixing until smooth.

You can make these a day in advance. Store in the refrigerator in an airtight container or in the plastic bag and pipe the next day.

Decorate as you like.

Layered Shrimp Salad

Olivier salad

Shrimp Scampi

Seledka (herrings in olive oil)

Chicken Liver Pate and crackers


Chocolate and Cherry Mousse Crepe Cake! 

This Stunning Chocolate and Cherry Mousse Crepe Cake with Fruit and Roasted Hazelnuts on top was a Stunner and Absolutely Delicious at our recent Thanksgiving table. The secret was in creating a lower-calorie dessert.

Yes, I know, but even for the holidays, I pay close attention to the calories. I can gain 5 pounds in just a couple of days that will take me a year to lose. I do not want a quick indulgence with monthly payments. LOL Looking for a lower calorie cake that still has an Amazing taste and Satisfaction was EXTREMELY challenging. Most bloggers DO NOT pay attention to the calories, I’m afraid. You start reading: “2 Cups Butter”, “3 Cups Sugar”, “4 Cups Flour” and so on. I lost my enthusiasm rather quickly. Then, I had an idea to make a Crepe Cake. The problem with this is normally you need 20+ plus layers to get the height and the look of a cake. I was able to create my stunner with just T E N layers, craftily layered to give a height of a Full-Fledged cake!

Crepes Recipe:

1 Cup Flour
1 1/2 Cup of milk (used 2% milk)
2 Eggs
1 Tbsp. Sugar
Dash of salt
2 Tbsp. Butter, melted
1 Tbsp. Baileys’ Coffee Creamer – Crème Brulee


Whisk eggs, milk, sugar, and salt. Slowly start stirring in flour and oil. You can use Whisk or a Hand mixer to combine the ingredients. For best results, refrigerate for 1 hour or overnight.

I use a specially designed for making crepes skillet which is a perfect size, but you can use a regular skillet. Rub oil and heat the skillet to medium-high. Tip: I use a small dish with oil and paper towel that I dip and rub the skillet in between of making a new crepe. Pour or scoop the batter onto the skillet, using approximately 2 tablespoons for each crepe. Rotate pan to spread batter as thinly as possible. Lift the sides to see if it’s done and flip to the other side. Brown on both sides.

Chocolate Mousse:

2 Cups heavy cream, chilled
4 large egg yolks
8 ounces semi-sweet chocolate, melted
1 Tbsp. Baileys’ Coffee Creamer – Crème Brulee


Place beaters and a mixing bowl in the freezer for 10 to 15 minutes. Put heavy cream into bowl and beat on high for 5-6 minutes or until stiff peaks.
In another bowl, whisk together egg yolks, cooled melted chocolate and creamer.
Gently combine the ingredients together.

Cherry Mousse:

1 Cup heavy cream
4 oz. Philadelphia Black cherry cream cheese
1 Tbsp. Baileys’ Coffee Creamer – Crème Brulee


Place beaters and a mixing bowl in the freezer for 10 to 15 minutes. Put heavy cream into a bowl and beat on high for 5-6 minutes or until stiff peaks. Add cream cheese and creamer.


I had 10 crepes, you may have more or less depending on the size you make. Mine was 9 inches.

Spread Cherry Mousse evenly among the crepes and add fruit.

On the bottom, I have 4 crepes, folded in half and then folded in half again. You can spread a bit of Chocolate Mousse on top. Next layer, same manner. On top I have 2 crepes, just folded in half.

I have piped the Chocolate Mousse on top using OODLE TIP DISPOSABLE PASTRY BAG, that I absolutely Love and will buy more.

Decorate the cake with fruit and roasted hazelnuts.

Make sure to refrigerate this cake for 3 hours to overnight so that the flavors absorb into the crepes.


Puff Pastry with apples and custard creme. So GOOD!

Chocolate/hazelnut mousse!

Being an artist, I LOVE COLOR and have to have it on my plate and in my surroundings. I’m always on a look out for colorful, unusual shape objects. Since it’s a Thanksgiving theme, I’ve pulled out of all my leaf shaped plates. Some of the decorations on the table are from the dollar store: placemats, flowers and some fruit. The Beautiful plates just recently purchased from the HomeGoods. All of my plates and serving dishes are $10 or less. There is no need to spend more. If you shop at Marshalls, TJ Maxx, HomeGoods and Burlington there are always Great Bargains!

I’m very frugal, coming from humble beginnings, always shop sales and look for good deals. Love Bargains, can smell them a mile away.

I hope all of you had a Great time with your Loved ones. I enjoy Thanksgiving and looking forward to Christmas celebrations!

2 Responses to Thanksgiving Dinner 2015
  1. Avatar

    Hi Anna! Happy New Year. Everything looks so delicious. I’m thinking to make the Turkey legs for tomorrow and was wondering if you could please your recpie? Thank you :))

    • Crafty Cooking by Anna

      Hi Elena, sorry just read your message. Here is my simple recipe:
      Season turkey legs well with whatever concoction you have on hand. I always use a Meat tenderizer (about 1 tsp), Garlic powder, Montreal Steak, Steakhouse Onion Burger, rubs, paprika.

      The key to making them Tender is to Wrap well in a Heavy Duty foil. I do not add water as some recipes suggest, since when I wrap well the ribs naturally give out the juice. You can leave to marinade overnight, wrapped and just ready for the oven the next day!

      Bake in the Preheated at 350F oven for 2 1/2 to 3 hours. After they are cooked, open up, drain most of the juices, spread BBQ sauce and bake Uncovered for an additional 15 min. Enjoy!

      Thank you and Happy and Healthy New Year to you and yours!


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