Thanksgiving is just a couple of days away, but ET kicked off things a little early with their annual Turkey Day potluck.
Food Network star Guy Fieri and David Arquette guest judged while Marine families from the 29 Palms Marine Corps came out to sample the goods. It was truly a day where everyone was thankful for something beyond the food!
Click the video to see what went down during the festivities!
Check out some of our favorite yummy recipes below:
Dessert Grand Prize Winner, prepared by Andy Reyes
Pumpkin Gooey Butter Cakes, a Paula Deen recipe from Food Network
• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Rosemary Roasted Cashews, an Ina Garten recipe from Food Network
Prepared by Jarett Wieselman
approximately 3 cups
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
* 1 1/4 pounds cashew nuts
* 2 tablespoons coarsely chopped fresh rosemary leaves
* 1/2 teaspoon cayenne
* 2 teaspoons dark brown sugar
* 2 teaspoons kosher salt
* 1 tablespoon melted butter
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
5-6 small cucumbers (I use Persian) rinsed and sliced on the diagonal
One cup of vinegar
One cup of water
1 1/2 TB of Kosher salt
One palmful of dried dill
One palmful of whole peppercorns
2 garlic cloves
Basically you stuff the veggies and spices in the jar you end up using, and then take the vinegar, water and salt and bring to a boil in a saucepan. You pour the liquid into the jar, leaving about 1/2 inch at the top. Run a knife around the inside edge of the jar to get all the air bubbles out, then screw the lid on. You are supposed to refrigerate for two days before eating but you totally don't have to. These aren't properly "canned" so they won't last more than a week or 10 days in the fridge (or three days if you're me and you eat them all up!).
Magnolia Bakery's banana pudding recipe, as taken from their cookbook, and re-printed by YumSugar.com
Prepared by: Antoinette Bueno
• 1 (14-ounce) can sweetened condensed milk
• 1½ cups ice cold water
• 1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
• 3 cups heavy cream
• 1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!) (PS: I think this recipe needs more wafers than the 12 oz box. Next time I make this, I will use half of a box more than what the recipe calls)
• 4 cups sliced ripe bananas
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. (PS: I did not want to wait for 3 hrs, so I put it in the refrigerator for 15 minutes, and then the freezer for 10-15 minutes, and it was as set as it could be; just make sure that it is an "instant" vanilla pudding mix that you used. If it isn't instant, it will take longer to set. But also be careful with the time in the freezer if you are going to do it my way, because you don't want a frozen pudding). It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours - before serving. I suggest definitely more than 4 hrs to get the wafers soft enough, cakelike.