Frosted Marshmallow Brownies | Frosted Marshmallow Brownies Recipes | Frosted Marshmallow Brownies Recipe

Instructions

Thanksgiving ranks as the second-favorite holiday in the U.S. following Christmas, according to a 2012 CNN report, with as many as 88 percent of Americans reportedly dining on turkey the annual special day of thanks. This delectable meat is thought to have been a staple on the Thanksgiving dinner table from about the early part of the 19th century, when the birds were romanticized by a magazine editor named Sarah Josepha Hale, reports NPR.

While you probably don% 26rsquo;t want to skip the all-important turkey, there are many delicious recipes, from other main meats to good Thanksgiving desserts, that can help make your meal a special one.

Herb-Crusted Rib Roast

Photo by foodistablog via Flickr

This tender, juicy rib roast from Martha Stewart is sure to be a hit. It's delicious with turkey, or can stand alone as the centerpiece for the holiday meal.

The recipe calls for one:

• 2 1/2 pound boneless rib-eye roast
• 2 tbsp. sour cream
• 2 tsp. horseradish
• salt and pepper to taste
• 1 cup fresh breadcrumbs
• 1/4 cup extra-virgin olive oil
• 1/4 cup of chopped fresh thyme
• 1 chopped garlic clove
• 2 tsp. vegetable oil

Preheat your oven to 400 degrees. Combine the sour cream and horseradish in a small bowl, and add salt and pepper as desired. Combine the breadcrumbs, olive oil, herbs, and garlic in a separate bowl, and add additional salt and pepper to taste.

Next, heat the vegetable oil over medium-high heat in a large skillet. Season the roast with salt and pepper, and sear until browned on all sides, generally for about 10 minutes. Transfer the meat to a cutting board, and spread the sour cream mixture on one side. Top it with the breadcrumb mixture, pressing it in to allow it to adhere. Place the roast onto a rimmed baking sheet and into the oven. Cook for 35-45 minutes, until a thermometer inserted in the middle reads 140 degrees. Allow it to sit at room temperature for 15 minutes before carving.

Saut'ed Kale with Garlic and Red Onions

Photo by jasonlam via Flickr

This dish from Country Living is not only extremely tasty, it's filled with powerful antioxidants to help ease some of the guilt that often comes along with overindulging on Thanksgiving.

You'll need:

• 5 tablespoons of extra-virgin olive oil
• 2 sliced red onions (medium-size)
• 4 cloves of finely chopped garlic
• 3 pounds of stemmed kale
• 1/2 tsp. each of salt and freshly ground pepper
• 3 tbsp. of balsamic vinegar

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onions, cooking until soft, for about 8 minutes. Transfer the mixture into a bowl and reduce heat to medium-low. Add garlic, and cook for another 2-3 minutes. Transfer to the bowl with onions. Remove any blackened pieces from the skillet, and add the remaining 3 tablespoons of oil.

Increase the heat to medium-high, and add the kale, stirring occasionally until it begins to wilt, or for about 5 minutes. Add the remaining onion and garlic. Season with 1 teaspoon each of salt and pepper. Reduce the heat to medium-low, and continue cooking until the kale is tender, for about 5 minutes. Sprinkle with balsamic vinegar, toss and serve.

Gluten-Free Pumpkin Spice Bars

If you're looking for a dessert that is also gluten-free, look no further than this fabulous Pumpkin Spice Bar recipe from Betty Crocker. It's easy to make, light and incredibly delicious.

You'll need:

• 1 box of Betty Crocker Gluten Free Yellow Cake Mix
• 1 15 oz. can of pumpkin
• 1/2 cup softened butter
• 1/4 cup water
• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 3 eggs
• 1 cup of raisins (optional).

For the frosting:

• 1 container of Betty Crocker Rich % 26amp; Creamy Cream Cheese Frosting (or make your own by Kraft)
• 1/4 cup of chopped walnuts

Preheat your oven to 350 degrees, and lightly grease the bottom and sides of a 15x10x1-inch pan with cooking spray. Beat all of the bar ingredients, except the raisins, in a large bowl with an electric mixer on low speed for 30 seconds, followed by another 2 minutes on medium speed, scraping the bowl occasionally. Stir in the raisins, if desired, and spread into the pan. Bake for 20 to 25 minutes or until golden brown. Cool completely in the pan on a cooling rack before frosting, generally for about 2 hours. When ready, spread the frosting over the bars and sprinkle with walnuts. Cut into 7x7 rows, and serve immediately or store in the refrigerator.