9 Amazing Thanksgiving Recipes From Stubb’s

9 Amazing Thanksgiving Recipes From Stubb's
Coupons provided. Images and recipes all courtesy Stubb’s.

As you prepare tomorrow’s Thanksgiving feast, Stubb’s has you covered with recipes for both the main event, and using up all that leftover turkey!

Main Course:

Sides & Dessert:

Leftover Ideas:

Party Pinwheels Perfect For Football Gatherings

I love hosting events at my house. It’s been a while since I’ve had people over because we spent 9 months in California acting with the kids. Well now we’re home and in the thick of Football season. We even watched the last Seahawks game as we are huge Seahawk fans. They are currently five and five which isn’t that good, but we have faith they can still pull it off and we can make it to the playoffs.


Now what goes with football parties? A lot of finger foods! Usually for football parties I like to serve a lot of different finger foods. That being said, I like things that are simple to make and don’t take a lot of time so I came up with a recipe using Crazy Cuizine Teriyaki Chicken. Crazy Cuizine is a line of authentic restaurant-quality chicken, beef and pork entrees inspired by Chinese, Japanese, Korean and Indian flavors. I have a new relationship with the brand, and will be curating recipes for the next two months to share with you! The Teriyaki Chicken is a family favorite featuring steamed chicken breast with an original, mouthwatering teriyaki sauce. You can find the Teriyaki Chicken and other products, like Mandarin Orange Chicken and Chicken Potstickers, to name a few, at your local Safeway, Costco Albertsons or other fine markets.


The Teriyaki Chicken is best cooked on the stovetop and is ready in 10 minutes or less! I’ll be sharing my Teriyaki Chicken Pinwheels recipe, but there are other recipes on the box, which is great for moms who need a recipe quick! After the Teriyaki Chicken, rice and veggies are cooked, place your tortilla.


Next you add the veggies you roasted and chopped.


Then I added the chicken to the tortilla.


Roll them up and slice them.


Crazy Cuizine Party Pinwheels Recipe

1 package Crazy Cuizine Teriyaki Chicken
20 baby carrots
1 bunch of broccoli
½ head of cauliflower
1 Tablespoon Olive Oil
1 cup of rice
8 flower tortillas


Heat oven to 400
Cut veggies into bite size pieces
Toss veggies in olive oil and place on cookie sheet
Put in oven for about 10 minutes. You want them to cook a bit but not burn
Prepare the rice as package suggests
Prepare the chicken according to the directions on the box
Warm the tortillas in the microwave for about 10 seconds
Then assemble the pinwheels
Lay out a tortilla flat
Place a thin layer of rice on the tortilla
Place a thin layer of veggies on the tortilla
Cut the chicken into smaller bites
Then place the chicken on the tortilla
Then carefully roll the tortilla into a roll
Cut into slices


Crazy Cuizine’s Teriyaki Chicken tastes great all on its own, but for those kids who love dipping as much as mine, we ate these with some extra dipping sauce we found in our fridge. Zoe can’t wait until I make them again. Next time I’ll let her do the assembly. You can find other recipe ideas on Crazy Cuizine’s website, and on the brand’s Facebook and Twitter.


Plan Your Holiday Meal With Military Precision


These could be your disembodied, gesticulating hands over an elaborately cooked and labelled feast!

Here are things I love:

  1. Hosting parties;
  2. Cooking elaborate meals that would sate a Roman emperor;
  3. Planning in excruciating detail, preferably with spreadsheets.

Recently,  I hosted a Friendsgiving dinner for 15-20 people. I wanted to share some recommended practices and a sample menu, to aid in your party planning.


Pick a day when people are unlikely to be traveling. I held my Friendsgiving on 11/14, two weeks before Thanksgiving. Most who were invited were able to attend, because they weren’t traveling.

Get the word out early, and follow up. I sent out invitations 3 weeks before the event, then sent a reminder 1 week before the event. Stress the need to RSVP, so that enough food and supplies can be purchased.

Plan meals that accommodate various food sensitivities and preferences. Main dishes and several sides or appetizers that can accommodate vegan / vegetarian friends, along with gluten or other food intolerances, help create a welcoming atmosphere.

Create a timeline for what goes in the oven when, right after you settle on your menu and before you add your dishes to your spreadsheet. As the turkey rests, you can add 4-5 additional dishes into the oven that you’ve prepared while the turkey was roasting.

Create a GoogleSpreadsheet that everyone can view and edit. That way, your potluck can avoid having too many desserts and not enough greens. If there are dishes you’d like to have that you don’t have the wherewithal to prepare – like sweet potatoes, or a green salad – tap your most reliable guests to prepare them.

Create a To Do list for the week of the event. Here was mine:

  1. 2 weeks before event: confirm that you have sufficient tupperware, servingware, and fridge space. Finalize your mealplan; list out which ingredients you need to purchase, and where you will buy them. Subdivide your master list into 2-3 shopping trips, based on the amount of perishable and nonperishable food you will purchase.
  2. 1 week before event: pick up cups, utensils, tablecloths. Conduct first round of shopping, prioritizing food that will keep  (turkey, meats and cheese, root vegetables, canned goods, boxed mixes).
  3. 5 days before event: deep clean house, wash all dishes, determine where tables and dishes will go.
  4. 3 days before event: pick up perishable food – herbs, vegetables, fruit. Hit the grocery store in the early morning to avoid crowds.
  5. 1 day before event: pick up most perishable food – cakes, breads, anything that needs to be at the peak of freshness. Boil eggs, pre-chop your vegetables, prepare any stock you might need. Do any last-minute vacuuming and surface cleaning you might need to do.
  6. Day of:
    1. Roast any vegetables you might need to that will keep, before you focus on the turkey.
    2. Prepare your turkey.
    3. Prepare whatever food will be roasting after the turkey has cooked.
    4. Do the dishes.
    5. Baste, baste, and baste again.
    6. Rest the turkey, and rotate into the oven any foods that need to roast.
    7. Take out the trash and recycling.
    8. Prep drinks, and assemble any punch.
    9. Do the dishes again.
    10. Get changed!
    11. Set out appetizers, drinks, and desserts.
    12. Ensure each dish has servingware. Light candles in the bathrooms.
    13. Put up signage (using self-stick easel pads) to clarify which dish is where, and what allergens are in each dish. Group foods together – for instance, separate vegan-friendly options from the vegetarian and meaty dishes on both a list, and in your kitchen; make sure any meat in otherwise vegetarian dishes is visible to the eye – eg big chunks of bacon in your brussels sprouts.
    14. Leave out markers so that guests can add their potluck dishes to your menu listing.
    15. Throw the turkey back in the oven for 10-15 minutes so that it’s warm when guests arrive.
    16. Have an amazing time!

Sample menu



  • Crudites and fresh fruit
  • Cheese plate and crackers
  • Hummus and olive tapenade
  • Figs, coconut dates, and pecans
  • Sriracha deviled eggs





Vegan and gluten free:


Inverness Old Fashioned Recipe

Inverness Old Fashioned

Toast to the weekend with this recipe from Black Bottle Blended Scotch Whisky!

Inverness Old Fashioned

Recipe created by Hal Wolin


2 oz Black Bottle Scotch
½ oz Angostura 7 Year Rum
½ oz Benedictine
½ oz Lustau Pedro Ximinez Sherry
2 Dashes Bittermens Tiki Bitters
1 Dash Peychaud Bitters
2-3 Grains of Salt


Combine all ingredients in mixing glass. Stir with ice. Strain over giant rock into double old-fashioned glass. Garnish with an orange twist.

Recipe: Death Takes a Holiday

Death Takes a Holiday

This delicious cocktail from Black Bottle Blended Scotch Whisky features the flavors of chai and pumpkin – mmmm!

Death Takes a Holiday

Recipe created by Hal Wolin


2 oz Black Bottle Scotch
½ oz Lustau Oloroso Don Nuno Sherry
½ oz Ancho Reyes Ancho Chile Liqueur
½ oz Lemon Juice
½ oz Chai Cinnamon Syrup
Tablespoon Pumpkin Puree


Combine ingredients in shaker. Shake with ice. Double strain into a coupe or cocktail glass.

For Chai Cinnamon Syrup: Combine equal parts sugar and water with 4-5 cinnamon sticks and 3 good quality Chai tea bags. Bring to a boil. Once finished, add the tea bags and let them sit for about 20 minutes before removing. Leave the cinnamon sticks in a bit longer but discard them before refrigerating. The syrup should last about two weeks.

Cocktail Recipe: The Cider Express

The Cider Express

Here’s a lovely Fall cocktail to try from Black Bottle Blended Scotch Whisky:

The Cider Express

Recipe created by Hal Wolin


2 oz Black Bottle Scotch
½ oz Angostura Amaro
½ oz Cinnamon Syrup
½ oz Lemon Juice
Doc’s Hard Apple Cider


Combine ingredients in shaker tin. Add ice. Shake and strain into highball. Top with Doc’s Hard Apple Cider.

Viki’s Granola Berry Parfait Recipe

Viki’s Granola Berry Parfait

Samples provided.

In honor of National Parfait Day on November 25th, Viki’s Granola is sharing this delicious recipe:

Viki’s Granola Berry Parfait

Recipe courtesy Viki’s Granola


6 ounces Yogurt (yogurt of choice)

¼ cup raspberries

½ cup Viki’s Original Granola


Place 2 ounces of yogurt into a tall glass or mason jar.

Pour a 1/3 of granola evenly on top of the yogurt.

Place 2 ounces of yogurt on top of the granola.

Add raspberries.

Add remaining 2 ounces yogurt and granola on top.

Apple Pie With Cinnabon Streusel Topping Recipe

Apple Pie

What’s better than apple pie? Why, apple pie with a Cinnabon topping!

Apple Pie with Cinnabon Streusel Topping

Recipe courtesy Cinnabon.



1 Deep dish pie crust
1 Tbsp flour
4 Granny Smith Apples, peeled, cored
and sliced – or your favorite apple
1/2 cup granulated sugar mixed with
1 ½ tsp Cinnabon® Makara® Cinnamon


1 box white cake mix
4 oz. butter, softened
1/2 tsp Cinnabon® Makara® Cinnamon


1. Sprinkle bottom of crust with flour. Mound apple sliced in crust and sprinkle
with Makara® cinnamon streusel mixture.
2. Top entire surface of apples with streusel making sure all the apples
are covered.
3. Bake 40 minutes at 350˚F and then cover with foil and bake an additional
40 minutes.

Pistachio Chewy Bite Bread Pudding Recipe

Pistachio Chewy Bite Bread Pudding

Bread pudding is Fall comfort food at its finest, so consider this dessert recipe on a cold day!

Pistachio Chewy Bite Bread Pudding

Recipe by Heather Bell and Jenny Engel of Spork Foods


2 cups un-sweetened almond milk
1/3 cup organic dark brown sugar
2 tablespoons ground flax seeds
2 tablespoons arrowroot powder
2 tablespoons whole wheat pastry flour
2 teaspoons vanilla extract
Zest of 1 lemon
1/4 teaspoon sea salt
2 tablespoons non-hydrogenated buttery spread
6 slices whole wheat or organic white bread
4-5 Setton Farms Pistachio Chewy Bites, roughly chopped
1/4 cup pistachio kernels, finely chopped or pulsed until fine


Pre-heat oven to 350°.

Add almond milk to a bowl. Add sugar, flax seeds, arrowroot powder, flour, vanilla extract, lemon zest, and sea salt. Whisk until slightly frothy. Set aside.

Spread each slice of bread with a small amount of buttery spread and slice each piece into 6 small triangles. Place in a greased 8 x 8 baking dish, crowded together. Pour liquid mixture over bread and gently press with a fork to help bread absorb liquid.

Gently fold in chopped Setton Farms Pistachio Chewy Bites. Top dish with pistachios.

Bake about 38-40 minutes, or until pudding is set and top is lightly browned.

Yields 6-8 servings

(C) Spork Foods, 2015

12 Buttery Spread Recipes to Try

Country Crock

Country Crock is sharing 11 great ideas for adding some pizzazz to your spread with these recipes for twelve buttery compounds:

Recipes courtesy Country Crock.


1/2 cup Country Crock® Spread


Combine Country Crock® Spread with your choice of the tasty additions below. Spread 1 tsp. of the savory ones onto a toasted baguette, vegetables (such as grilled or boiled ears of corn or potatoes) or grilled steak, chicken or pork. Try the sweet spreads on whole grain toast, waffles, pancakes or muffins. Makes about ½ cup per recipe.

Bacon-Maple Spread: 3 slices crumbled bacon and 2 Tbsp. maple-flavored pancake syrup.

Caramelized Onion Spread: 1/3 cup caramelized onions (1 cup chopped onion cooked in 2 Tbsp. Spread until golden and tender), 1/2 tsp. chopped fresh thyme leaves.

Chili & Lime Spread: 1/2 tsp. grated lime peel, 1 Tbsp. lime juice and 1/2 tsp. each chili powder, dried oregano and ground cumin.

Garlic ‘N Herb Spread: 2 Tbsp. chopped fresh herbs like parsley, thyme and rosemary, 1 clove chopped garlic.

Caesar Spread: 1/4 cup grated Parmesan cheese, 2 Tbsp. chopped parsley, 1 tsp. lemon juice, ¼ tsp. grated lemon peel, ½ tsp. minced garlic.

Lemon-Parsley Spread: 6 Tbsp. chopped parsley, 1 tsp. grated lemon peel, 1 tsp. lemon juice, 1/2 tsp. minced garlic.

Buffalo Spread: 2 tsp. sriracha sauce, 1 tsp. chopped garlic, 1/4 tsp. celery seed (add 1/4 cup crumbled blue cheese if desired).

Cheddar BBQ Spread: ¼ cup shredded reduced fat cheddar cheese, 1 Tbsp. barbecue sauce.

Pesto Spread: 1/2 cup chopped basil, 1/4 cup chopped walnuts, 2 Tbsp. grated Parmesan cheese, 1 tsp. chopped garlic.

Spice Cookie Spread: 3/4 cup Swedish spice cookie crumbs, 1/2 tsp. ground cinnamon.

Gingerbread Spread: 1 Tbsp. molasses, 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/8 tsp. ground cloves.

Christmas Morning Spread: 1/4 cup chopped pistachios, 3 Tbsp. chopped dried cranberries, 1 Tbsp. orange juice, 1/4 tsp. grated orange peel.