Wondering what Mommy Homework is??? Each week you will have an “assignment” here to share in our comments here on this site. You will love this-both sharing AND enjoying answers by others. Some of them, I compile into an ebook (contributors can resell as a product of their own–be sure to submit your email and full name when you register so I can credit you appropriately!).
The result is AWESOME!
We get to know each other…we are encouraged in our journey…and we glean super ideas from other great moms!
Ready for this week’s MH? This is a good one!
Our topic this week is “Virtual Thanksgiving Feast”
Your Assignment This Week…
Planning the menus? Getting ready for the holiday? Have no idea where to begin? I have an idea that just might help. Let’s join together this week to have a mom-to-mom virtual Thanksgiving Feast. It is easy. Here is how you do it:
1. Log in
2. If you were going to a ” church social” this time of year, which dishes would you bring? Well, hold that thought. Here in our Mommy Homework, we are going to host a “Virtual Thanksgiving Feast.” Just jump in and share your favorite Thanksgiving dishes–main dishes, side dishes, breads, desserts, on and on. Be sure to include their ingredient lists and their step-by-step instructions and any extra options that you like.
Ready? Grab your “Virtual Dish” and bring it to the feast! I can’t wait!
Grab a cup of tea…settle in for a bit. You will want to dig into this one sweet friends!!
Love ya!
Cindy
PS! Please remember to use your real name if you want credit for your Mommy Homework Credit. 
PPS! You CAN just share and not participate in Mommy Homework, BUT I would LOVE for you to get some goodies along the way!
PPSS! Want to check your credit? Here is the newest update: http://www.talk-a-latte.com/ebooks/MommyHomeworkCredits.pdf
PPPSS! If you are new, all you do to share your MH is first register (see the link on the bottom of the page–scroll all the way to the very bottom), then log in with your name and password that you select. Share away!
Deadline–Friday at midnight CST.
One dish that is always on our Thanksgiving table ( or any holiday!!) is scalloped corn. It’s an easy, easy dish to make. It was the first dish my oldest daughter made for our meal way back when she was 6. (That was too long ago!!!)
Scalloped Corn
1 can creamed corn
1 can whole kernel corn, drained
1 box Jiffy corn bread mix
1 small container sour cream
1/2 onion
3 TB butter
Preheat oven to 375*.
Butter a casserole dish. Cook onion in butter till softened, but not brown. MIx together all ingredients, including the onion. Pour into casserole dish. Bake for 35-45 minutes.
ENJOY!!!!
The dish I am always asked to bring is a sweet potato dish that is almost identical to the one Cindy has posted today. My favorite dish to eat at my grandmother’s is called shoe peg corn casserole. She hasn’t shared the recipe yet–she likes to keep it as ‘hers’ so I only get it every other Thanksgiving when we are at her house for dinner. This year is not her year :(. The children and I have been really fond of anything cranberry lately so we will probably also be bringing a cranberry relish as well to my mother-in-law’s. I haven’t found the recipe I want to use yet, just something with fresh cranberries instead of canned.
Cannot wait to see what y’all are bringing 🙂
Blessings!
Hillary in Indiana
I have to admit that I don’t so much cooking for Thanksgiving! We eat twice. At my sister’s she does the BIG cooking, and we all just bring side dishes. Dh makes the best mac and cheese. Here is his recipe:
1 stick of butter
8 oz extra sharp cheddar
4 oz Velveeta cheese
milk as needed
16 oz macaroni
Melt the first 4 ingredients in a 9 x 13 dish until the cheese melts (350 degrees); add the cooked macaroni; bake for 25 minutes.
He always makes 2- one with whole wheat pasta and one with gluten free pasta for my sister who has Celiacs.
For our second dinner, we go to dh’s family. We usually bring rolls. I must admit I buy them.
So, I am not extremely creative for holiday dinners. I’m glad I have a dh who can cook!
Leah Courtney
Hello Cindy!
Oh, there are so many Thanksgiving favorites of mine. Fresh cranberry sauce, and I just use the recipe on the bag, but add a couple of tsps of orange zest. Yum! Then pumpkin pie is a must, but again, I usually use the recipe on the can, so nothing really special there. A pretty recent favorite of mine is the yam bake that my mom makes. Here is the recipe. . .
Yam Bake
4 cups cooked mashed yams
4 eggs, beaten
½ to 1 cup of maple syrup, depending on your sweet tooth
1 tsp salt
1 cup chopped pecans (save some to sprinkle on top)
Mix all ingredients together. Put into a greased casserole dish. Bake at 350 degrees for 30-45 minutes. Serves 8-10 people.
Also for all the book fans out there. . . We just read Cranberry Thanksgiving again, and this time made Grandma’s secret cranberry bread. The recipe is in the back of the book. I really liked it. Tons of cranberries, and instead of raisins, I just added some dried cranberries. Love the story too!
My favorite dish to take to a social and isn’t traditional for Thanksgiving is Banana Pudding. I add a few things and it always gets eaten completely. The bad thing about that is I like it leftover. Oh well. Here is the recipe. I can’t wait to see what all you ladies contribute.
2 regular boxes of instant vanilla pudding – make according to directions.
1 can sweet and condensed milk
1 package of Cool-whip (name brand, off brand, light or full fat doesn’t seem to matter)
1 box vanilla wafers
lots of bananas
Mix the pudding according to directions on the box. Mix in the sweet and condensed milk til blended. Fold in the Cool-Whip – don’t beat it.
Layer in pan – I use a large casserole dish (10 by 14?)but you can decide what size you need or make two smaller ones. Layer vanilla wafers – covering bottom of pan, then slice bananas until the wafers are covered. I put mine pretty close because I really like bananas 🙂
Then pour half of the pudding mix on top and spread out. Repeat layers. I like to put vanilla wafers around the edges of the pan and crumble a few for decoration on the top. Cover in plastic wrap and store in fridge. I like mine to sit for a few hours before I serve it… that lets the wafers get softer.
Serve and enjoy.
In His Abounding Grace,
Jeniver Boyer
This is a Pampered Chef recipe that I make in the big bar pan. It’s like a big ole pumpkin pie.
1 1/4 c. all purpose flour
3/4 c. quick or old fashioned oats
1/2 c. brown sugar
1/2 c. chopped pecans
2/3 c. melted butter
4 eggs
2 cans (15 oz each) pumpkin
2 cans (14 oz each) sweetened condensed milk
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
Preheat oven to 350. Combine flour, oats and brown sugar. Chop pecans and add. Melt butter then add to the dry ingredients, mix well then press onto bar pan (like a large cookie sheet). Bake 15 minutes. Beat eggs, add pumpkin, sweetened condensed milk, spices and salt. Pour over crust. Bake another 30-35 minutes or til filling is set. Let cool before you cut into squares. Can put more pecan halves on top if you like them and also whipped topping.
And here’s a pumpkin cake recipe:
1 yellow cake mix
1 can (15 oz) pumpkin
3 eggs
1/3 cup sugar
1/3 cup vegetable oil
1 tblsp. pumpkin pie spice
1 can vanilla frosting
1 package cream cheese
Combine cake mix, pumpkin, eggs, sugar, oil and spice; beat on low for 30 seconds then on medium for 2 minutes.
Pour into a greased 15 x 10 x 1 baking pan. Bake at 350 for 25-35 minutes or til a toothpick inserted near center comes out clean. Cool.
Beat frosting and cream cheese til smooth then spread over cake.
Happy eating!
Katie Anderson
Here is our menu for this Thanksgiving. We have a smaller family that joins us, so the items are split between three of us.
Sweet Potato Casserole
Traditional Pumpkin Pie
Homemade stufffing
A huge relish tray….including black/green olives, pickles, pickled okra, cherry peppers
Cranberry/Marshmellow salad (I don’t have the recipe for this, but it includes regular cranberries that you grind/sugar/small marshmellows/whipped topping)
Turkey
Gravy
Punch (usually Hawaiian punch with gingerale added)
Mashed potatoes (I make these the day before and put them in the crock pot. Then the day of our meal, I take them out of the frig and plug them in)
Homemade buns (here’s the recipe, very easy and turns out perfect every time)
1 c. warm water
2 T. butter
1 egg
2 T. sugar
1 T. powdered milk
1/2 T. salt
3 1/4 c. flour
2 1/2 t. yeast
Place ingred. in bread machine in order listed. Run on dough program. Form into buns. Place in greased 9 x 13 pan. Let rise 40 minutes. Bake at 375 for 18 minutes. Butter the tops. Makes 12-15 rolls.
Apple crisp (easy recipe, but very good)
Peel and dice 5 pounds apples
Grease a 9 x 13 pan and place apples in it. Sprinkle them with:
1/2 c. sugar
1 t. cinnamon
Set aside. In a seperate bowl, combine:
1 c. flour
1 c. brown sugar
1/2 c. rolled oats
1/2 c. melted butter
Mix well, until crumbly. Spoon over apples. Bake for 35 minutes or until apples are tender and bubbly. 375 oven.
Serve warm with whipped topping or ice cream.
Happy Thanksgiving
Julie Bertsch
I have another pumpkin dessert to add to the recipes already posted above. This is TOO easy and TOO yummy not to include-
PUMPKIN CRUNCH CAKE
2 cups pumpkin puree
1 (12oz) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 tsp pumpkin pie spice
1 tsp salt
1 (18.25 oz) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 oz) containter whipped topping
Preheat oven to 350 and grease 9×13 pan. Combine pumpkin, milk, eggs, sugar, spices and salt. Mix and spread in pan. Sprinkle dry cake mix over the pumpkin mixture and pat down. Sprinkle pecans over the cake mix. Drizzle margarine all over the top. Bake for about 1 hour, but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve. Yummy!
Here is a family favorite of ours, it was my Grandpa’s recipe for Dressing:
8×8 pan of cooked cornbread, crumbled
1/2 bag (large bag) herb seadoned dressing
3/4 of an onion, diced and cooked in butter with 2 stalks of celery
1 or 2 eggs
2 Tbsp sage (to taste)
1 8oz can of oysters
Add all ingredients and after you have baked your turkey use the broth, add enough to make mixtures almost soupy
Bake at 350 for 1 hour
YUMMY!!!
Lori Duncan
When I was young my family spent Thanksgiving at my Dad’s side of the family. There were MANY of us and lots of little kids so my mother would always make sure she brought something the “wee ones” would like. My favorite dish then and now is her special jello salad.
Ice Cream Jello
2 packages Jello (your favorite flavor – we always did strawberry or orange)
2 cups boiling water
1 qt. vanilla ice cream
Mix Jello and water together, stir until dissolved. While water is still hot, slowly add vanilla ice cream. Stir until completely mixed.
notes: If you don’t mix enough ice cream into the jello then the salad will set up in a two tone fashion. There will be creamy ice cream jello on the bottom and regular jello on the top. It tastes just fine and looks neat, so don’t be alarmed.
This year is different for us. My father died in January, so this will be the first Thanksgiving without him. My mom and sister, Steven’s mom and dad, and a single friend will be coming this year. And that will be a crowd, seven adults and our six children, in our small home (950sq ft).
We are having lots of food. Everyone is bringing their specialties. My sister will be making deviled eggs and my dad’s apple salad.
Dad’s Apple Salad
apples chopped in bite size pieces and mixed with a bit of lemon juice
raisins-put in hot water to plump up then drain
mini marshmallows
mayonaise
Mix apples, plumped raisins, mini marshmallows, and mayo. Serve chilled.
My mil is making pecan pie and green bean casserole. My mom will be making pumpkin pie. We will be making homemade vanilla icecream to serve on the pies. We like icecream instead of coolwhip.
One thing we do that I’ve never seen before is a “Pecanless” Chocolate Chip Pecan Pie. My 10 yo daughter can’t have nuts and this was created for her. Use your favorite pecan pie recipe. Instead of pecans, add 1-11/2 cups of chocolate chips. Bake as usual. The chocolate floats like the pecans and makes a slightly hard crust on top.
My 13dd will be making the turkey. My 10dd will be making her pie and the cranberry sauce. The boys, 8 and 5, will be making a veggie tray and the homemade icecream. 3dd is making a ranch type dip with kefir. I don’t know what our friend will be bringing, but he’s a gourmet cook and always has something really good. I need to write everything out on a list so I can fill in the gaps in the menu. I know I need to make gravy and sweet potatoes.
For super great mashed potatoes, boil the potatoes, mash with milk, butter, salt, and pepper. Then add the secret ingredient, a block of cream cheese. These are good!
Have a wonderful Thanksgiving!
Melinda Sullivan
I am so spoiled. My husband’s family makes most everything. His Grandma has a list of what just has to be made for a complete meal, and she and the aunts make most of it. Grandma really likes my sweet potato casserole, so I usually take that. But I’ll give you an often requested Spinach Pasta Salad that I just made for my mother-in-law’s birthday, by her request! Oh, there’s a piece of cheese left in my cook book!
Spinach Pasta Salad
8 oz. cooked pasta
4 cups raw spinach
4 slices bacon
6 oz. mozarella cheese
Dressing:
3 T olive oil
2 T vegetable oil
2T red wine vinegar
1 clove fresh garlic, pressed
1/2 tsp. ground pepper
1/2 tsp. salt
1/4 cup parmesan cheese, freshly grated
I usually double the pasta and dressing. I drain and rinse the pasta in cold water so it doesn’t get mushy or stick together, then drizzle it with a bit of the dressing right away. I then just layer on the spinach and cheese until right before we eat, then add more dressing and mix; I set the extra dressing to the side for people who like more. I also usually buy real bacon bits/pieces. I bought some pomegrante red wine vinegar last time- delicious!
Be blessed,
Danielle Hull
I guess you could say I go overboard when it comes to collecting recipes, especially around the holiday time. One dish is one I like to bring along to gatherings and the 2nd I just discovered this summer, fast and easy.
Pineapple Casserole
1 ( 20 ounce) can pineapple chunks in juice, undrained
1/3 cup sugar
3 tablespoons all-purpose flour
1 cup ( 4 ounces) shredded sharp cheddar cheese
1/2 cup round buttery cracker crumbs
2 tablespoons butter or margarine melted
Drain pineapple, reserving 3 tablespoons juice. Combine reserved pineapple juice, sugar, and flour: stir in pineapple and cheese. Spoon into a lightly greased, shallow 2 cup baking dish. Combine cracker crumbs and butter; sprinkle over pineapple mixture. Bake at 350 degrees for 25 minutes or until bubbly. Yields: 4 servings.
*note – I omit the sugar and use crackers that are similiar to ritz crackers.
“Raw” Blackforest Chocolate Cheesecake
Crust:
1/2 cup brazil nuts
1/2 cup shredded coconut
pinch of salt
1 heaping tablespoon cocoa powder
1- 2 tablespoons agave nectar (found at healthfood stores)
1 -2 tablespoons cacoa nibs
seeds from 1/4 vanilla bean
process brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform ( I used an 8 or 9 inch round cake pan lined with press and seal plastic).
Filling:
2 cups cashews, soaked 1 hour or more
1/4 cup agave nectar
1/4 maple syrup
1/2 water
1/4 cup cacao butter, melted
1/4 cup coconut butter, melted
1 – 2 teaspoons coffee extract (optional)
1 teaspooon vanilla extract
seeds from 1/2 vanilla bean
1/4 teaspoon salt
1 cup cocoa powder
1 10 ounce package frozen cherries, thawed
Blend everything together except for the cocoa powder and cherries until completely smooth. At this poin, if your blender can take it, blend in the cocoa powder. Otherwise scrape the mixture into a mixing bowl and whisk the cocoa powder in by hand. Hand mix in the thawed cherries. If you want to make a sauce out of the cherries, either set som aside or use an additonal package.
Pour the filling over the crust and chill or freeze until ready to serve. I usually freeze the cake and take it out to thaw when we sit down to eat dinner. If you have all the ingredients and not counting the soak time for the cashews, you can throw this together in about 10 minutes or so.
Enjoy and God bless you!
This is a timely homework assignment. We were talking about our Praise Feast at church. (The Sunday before Thanksgiving we hold a Praise Feast for our fellowship lunch) The pastor’s wife asked Mike if there was something I like to cook that would go with the feast (I was off working on the Shoe Boxes for Operation Christmas Child, my church project this quarter). Anyway , he really likes my corn chowder so he mentioned it to her… She came to me when I came back to the group and asked if I would make a large pot of corn chowder (We live in the Northwest Corn Fields…. Several of the larger farms here grow corn so it makes sense)… I share the “recipe” the best I can but it is something I always just throw together.
Cariann’s Corn Chowder:
1 package Turkey or Beef bacon (if you eat Pork you can use that too but I don’t eat pork.)
1 large onion
1 clove Elephant garlic (you could use italian or something else I suppose.)
1 stick butter
1 large bag of frozen corn (unless you can get fresh, then I use 4 or 5 ears of corn)
1 can Cream of Mushroom soup
1 cup plus Milk
Salt and Pepper to taste.
Chop up and cook bacon in a large pot , add garlic (I use a hand grater but you can chop it if you like), 1/2 the stick of butter and chopped onion.
Cook until onions are just tender. add other 1/2 stick of butter.
Add the can of Cream of Mushroom soup and about 1/2 the milk.
cook until mixed.
Add corn and rest of the milk.
salt and pepper to taste.
Cook on medium to medium low heat to thicken.
Garnish with a little shredded cheese if you like.
I have also added bell peppers ( I tend to add them the same time I add the corn so they don’t get mushy.)
Enjoy.
I know a lot of people make pumpkin pies for Thanksgiving and I do too but I just LOVE this Apple Pie recipe that we’ve started adding it to our yearly feast..
Apple Pie
Ingredients:
4 medium apples
1/4 tsp cinnamon
1/4 tsp ginger
pinch of salt
2 TBS butter
Pie Crust
2/3 cup sugar
1/4 cup flour
Directions:
Pre-heat oven 425 degrees
Peel and core apples
Mix together: cinnamon, ginger, sugar, salt and flour in separate bowl.
Mix with apples
Place in pie crust
Add butter dollip on top
Seal crust and cut X slit on top
Bake 425 degrees for 40-50 minutes or until crust is golden brown and is bubbling out the center.
TIP: You might want to cover the crust with foil until 15 minutes before done to keep it from burning.
Enjoy! Happy Thanksgiving all!
Lynn Pitts from Montana
This is the one thing that my family absolutely has to have every Thanksgiving!
Frozen Pumpkin Pie
1 grahm cracker crust
1 pt. butter pecan ice cream (softened)*
1 C. canned or cooked mashed pumpkin
1 C. sugar 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger
1/4 tsp nutmeg 1/2 tsp vanilla
1 1/2 C. mini-marshmallows
1 C. heavy cream, whipped *
* Because we have dairy allergies, I use soy butter pecan ice cream and Silk cream (for coffee) – they taste fantastic!
Spoon ice cream into cool pie shell; spread in even layer. Freeze. Mix pumpkin, sugar, salt, spices, and vanilla. Fold in marshmallows & whipped cream. Pour into crumb crust on top of ice cream. Cover with foil and freeze several hours or overnight. Let thaw at room temp 5 minutes before cutting. (Makes 6-8 servings.)
I love the holidays!
I just printed out the pumpkin crunch recipe and we are trying it TODAY!
I love pumpkin!
I have a pumkin latte recipe – like from Starbucks. It is pretty good. I have tried several, this one seems pretty good.
Here it is.
INGREDIENTS
2 tablespoons canned pumpkin puree
1 teaspoon vanilla extract
2 tablespoons white sugar
1 cup milk
1/4 teaspoon pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso
Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.
And, last year I learned to make Amish Friendship Bread. I made the stuff for months.
Amish Friendship Bread Starter
“Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.”
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. I use the giant “flour” size tupperware container covered with a tea towel on the counter. You can smell this in the whole house after a day or two- so don’t freak out.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Now – go here for lots of recipes to make with the starter – and give some away.
http://www.armchair.com/recipe/bake002.html
TxTrish
I’m glad I looked through everyone’s responses . . . Amy Matthys posted our Pumpkin Pie Cake recipe — I don’t make pumpkin pie anymore because this one is just TOO GOOD! 😉 (Except we don’t put the nuts in — some family members have nut allergies, and it’s just as good without.)
Here’s a dish that was always on MY family’s holiday table — and dh has adopted it and requested that I make it this year for OUR Thanksgiving dinner with HIS family:
WINTER SQUASH CASSEROLE
4 c. cooked winter squash, mashed
1/2 c. butter, cut into pieces
1 c. cracker crumbs
4 eggs, slightly beaten
1/2 c. brown sugar
1/4 c. mustard
salt and pepper
additional cracker crumbs
In a 2-quart casserole dish, mix hot squash with butter until butter has melted. Stir in remaining ingredients except additional cracker crumbs. Top with reserved cracker crumbs. Bake 20 minutes in 350 degree oven. Serves 8.
Wow! What wonderful recipes! Thanks Cindy, for inviting everyone to share!
We are doing something different for Thanksgiving this year so I’m not sure how much cooking I will be doing. My husband’s nephew has moved to a new house about 4 hours from us and we are driving up to see them on Wednesday. My sister-in-law will be there with her husband and it will be the first time we’ve seen them for Thanksgiving in 8 years. Then we will probably do another dinner with my brother and his family on Saturday.
My favorite parts of our traditional feast are the dressing and gravy.
For the dressing I chop up some mushrooms (very small so my kids don’t notice them!) and onions and saute them together in butter. Then I toss them with store bought bread cubes, usually the seasoned ones. Mix in chicken stock or turkey broth per the package instructions, put it in a casserole dish and bake per the package instructions.
For the gravy I make a roux by melting butter and then mixing in an equal amount of flour and mixing it until smooth. Slowly add chicken stock or turkey drippings and broth (I always boil the neck with a bunch of vegetables after I put the turkey in the oven to have extra broth, in case the drippings from the turkey aren’t enough) and stir until you have a smooth thick sauce. To finish it off, and make it really rich, I add a little cream (or half/half or milk) to taste. You can make it as thick or thin as you like and vary the amount of broth and cream to suit your taste. I find this method to be tastier than the way my mom taught me, and lump free. I never could avoid the lumps when adding flour & water to the drippings.
Other things we always make to go with the turkey are pumpkin pie, apple or lemon meringue pie (since my sister and one of my sons don’t like pumpkin), sweet potatoes, mashed potatoes and a vegetable. We also do a veggie tray for guests to snack on while they are waiting for dinner. We like carrots, cucumbers, olives, celery, cherry or grape tomatoes, and broccoli. Sometimes we also put out crackers and cheese or cheese spread too.
Happy Feasting!
Terri Griffin
This recipe was my Mama’s. Everyone that I have shared it with has loved it!
Broccoli Salad
Ingredients List for the Salad:
2 firm, red apples – unpeeled and cut into bite size pieces
2 stalks of broccoli – cut into small pieces
1 small onion finely chopped
1 cup white raisins
1 cup chopped pecans
Mix all of the above ingredients in a large bowl together. Then prepare the dressing listed below.
Ingredients List for dressing:
1 cup Miracle Whip Salad Dressing
3/4 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon celery salt seasoning
Mix the Miracle Whip and sugar until the sugar is dissolved. Then add the apple cider vinegar and celery salt and mix together. Pour over the salad at least 1/2 hour before serving and refrigerate.
This can be done a couple of days ahead of time. Actually, I think it is better after it has had some time to sit in the refrigerate and soak up the seasoning.
I hope you enjoy this recipe. It is very easy to make and makes enough to feed a large family. We always had some left over!
Happy Thanksgiving to you all!
Sincerely,
Katrina Boatwright
One of my new favorites:
“Santaberry Sauce”
1 pound fresh cranberries
1 12-18 oz jar orange marmalade
1/2 c. sugar
1 cup coconut
1 cup chopped pecans
Mix well, spread into a 13×9 baking dish, bake at 350 for 45 minutes, stir thoroughly when you remove it from the oven – smashing the cranberries as you stir. Sauce will thicken upon cooling. Serve warm over ice cream or let cool and pour over a brick of cream cheese and serve with whole wheat crackers. Also great as a filling for a cream cheese pastry on Christmas morning!
these are some great recipes here…mmmm
Helpful idea: I was watching Food TV last year and I think Rachel Ray did a show about Thanksgiving and one of her helpful tips was to put the stuffing in cupcake pans-just spray with Pam and load in stuffing. That way, everyone gets some stuffing-stuffing that is crunchy on all sides, it is easy to dish out, and just pick up with your hands as a leftover (if there is any). She also sliced very, very thinnly some apples and threw those in with the melting butter whilst making the stuffing-very good!
My Mother-in-Law gave us this recipe many years ago and it is always a hit-and not just for TD. This is such a light and refreshing salad. It goes well with lasagna, summer dinner dishes and so forth. I keep the oranges, nuts and dressing off to the side and let folks add what they wish. If you know it will be eaten immediately, you can toss it all together too. By keeping those out of the salad, whenn there is left overs, it keeps better without the stuff added.
Depending on your crowd, you may have to decrease or increase the celery, onions and oranges.
MANDARIN ORANGE SALAD
Greens: figure 1/2 torn lettuce, 1/2 torn spinach: 2 cups per person
(thie amount of celery, onions and oranges will feed about 4-6 people, but we double the nuts, oranges and almonds since they are so good)
add and toss:
3/4 cup diced celery
1 cup mandarin oranges
1 bunch of chopped green onions
1/2 cup (small bag found in baking isle) [double-this is so good] blanched, slivered almonds
plus 2 T wht. sugar (double if doubling the nuts)
toss in small fry pan, constantly turning them to keep from burning. Remove when sugar is carmelized and lightly browned onto wax paper to cool
Again, I keep the oranges out and place in a bowl by the tossed salad, with the nuts in another dish and the dressing in a jar.
DRESSING:
3 T sugar
3T vinegar (I have used wht or apple)
1/2 tsp salt
dash of pepper
dash of tabasco sauce (maybe 3 or so drops)
1/3 cup oil (I use lighter oils like veggie or one of the healthy ones, olive is too strong)
Pour in salad dressing dispenser or jar with lid and shake it up baby! I double this too and keep leftovers but use within a few days.
Have a Happy one!
Sheri Hagemann
Cindy,
We try to make birthday’s and holiday’s special.
For birthday’s we each get the dessert of our choice.
Holiday’s are when we add those little something specials. Those are the times I make hot cinnamon rolls for breakfast (store bought). Throughout the Thanksgiving/Christmas season you’ll find eggnog in our refrigerator. We usually go to FL for Thanksgiving. We tried going for Christmas, but the traffic was so slow, we actually saw a driver playing his guitar. LOL!! However, we won’t be going at all this year. DH doesn’t want me spending all day in the kitchen so we are getting a `Picadilly` turkey dinner. DH loves ambrosia, so I’ll be making that.
Here are some other ideas I’m looking into. Not all made on the same day, but sometime during the season. I got them from some ladies I went to gym with. BTW, we do make a feast at Thanksgiving & Christmas, lasts for days.
Cindy, I looked at some of the comments. Fabulous!! I hope you make an e-book out of these.
Blessings,
Michelle Fitzgerald
side dishes:
(1) `Fresh Cranberry Salad`
2C fresh cranberries 1 1/4C water 1C sugar
1 sm. pkg. cherry Jello 3/4C chopped celery
1/2C chopped apples 1/2C chopped nuts
1/4t salt
* Cook cranberries in water til soft. Add sugar and cook 5min. Pour boiling mixture over gelatin. Chill slightly. Add celery, apples, nuts & salt. Mix together and chill til firm. Good to make a day ahead.
(2) `Cranberry Salad`
1 can whole cranberry sauce
1 pkg. raspberry, cherry or cranberry jello.
*Mix. Put 1/2 of mixture in a pan. Let set.
1(8oz.) pkg. cream cheese a little lemon juice
*Beat til spreadable consistency. Mix nuts (any kind) and chopped celery. Spread on mixture. Cover with remaining mix. Let set. Can double.
breads:
(1) `Sour Cream Cornbread`
1C corn meal 1/2C cooking oil
1 carton (8oz) sour cream 2 eggs
1 sm. can creamed style corn
*Mix corn meal, sour cream, corn & eggs together in a medium bowl. Heat oil in skillet(iron) first, then add to batter. Bake in 450* oven for 20-30min.
For Mexican cornbread add chopped onion, jalapeno pepper & grated cheddar cheese, to taste to batter.
desserts: (Our favorite thing)
(1) `Hawaiian Cake Delight`
1 Jiffy cake mix, prepared & baked
1 (3oz) French Vanilla instant pudding mix , prepared
1 (8oz) cream cheese
1 (20oz) crushed pineapple, drained
1/2C – 1C coconut
1/2C pecans or walnuts, chopped
Cool whip
*Mix prepared (and chilled) pudding with cream cheese and spread over cake. Spread pineapple over pudding, then cool whip. Sprinkle coconut & nuts over whip cream. Use a 9″X13″ pan.
(2) `Oven Caramel Popcorn`
-Use a LARGE pot to mix this in:
2C brown sugar(packed) 1/2C corn syrup(white)
1t butter flavoring
nut meats (as much as you like)
6-8qt. popped corn 2stk butter
1t salt 1t baking soda
*In large sauce pan boil brown sugar, butter, syrup, and salt for 5min. Remove from heat & add baking soda & butter. Stir well, pour over popped corn & nutmeats, stirring well to coat evenly. Spread on 15″X10″X1″ cookie sheet & place in 200* oven for 1hr. Stir at 15min. intervals. Remove from oven, cool & store in a covered container to keep fresh.
(2)`Corn pudding`
2 lg eggs 1 (17oz.) can cream style corn
1 (17oz) can (drained) whole kernel corn
1/2C evaporated milk
3/4C Cornbread (not sweet) 1/2C margarine
black pepper paprika
*Beat eggs in a large bowl, add corn, milk, & cornbread mix. Melt margarine in a baking dish, pour mixture into dish, sprinkle with black pepper & paprika. Bake at 350* for 35-45min. or til done.
Serves 7
`CHRISTMAS Jam`
1 (12oz.) pkg. cranberries
2(10oz) pkg. frozen strawberries (thawed)
4C sugar 1(3oz) pkg. liquid pectin
*In food processor coarsely chop cranberries, sugar & strawberries. Cook in large boiler for 1min. after coming to a boil. Remove from heat, add pectin, then put on stove & bring to a rolling boil 1min., stirring constantly. Remove from heat. Skim. Pour into 1/2 pint jars. Makes 7 1/2 pints. Water bath 5min in the sealed jars.
I don’t use recipes after making a dish 2 times. I follow Paula Dean’s recipe for everything. Make it once following the recipe exactly, (to get the “feel” of it) then adapt it to your family. Then I never make it the same way twice, so I will pass on 2 spins of 2 of my fav’s.
I noticed Hillary placed her scalloped corn on here, thanks I will try yours soon!!! We love corn, ‘cept my dh he is allergic to it, and we have to use dehydrated onions, same reason and fresh don’t sit well with me either, that and I cannot do a single thing after being exposed to a fresh cut onion for about 4-6 hours, can’t see.
Corn Casserole
1 can whole kernel corn, drained
1 can cream corn
1 cup cornmeal
butter (about 2-3 Tbsp)
Shredded Sharp Cheddar cheese (I am guessing about 4oz) save about 1oz
Salt & Pepper (or Lemon Pepper for a ‘zing’) to taste
Mix all in a casserole dish, cover and bake at 350 for about 35 min, sprinkle remaining cheese on top, bake uncovered until cheese is melted, and serve.
This one is my hubby’s creation.
Sweet tater casserole
2 lg sweet taters-baked
1 small bag of mini marshmellows
1 jar of Caramel ice cream topping
2 Tbspbutter (real butter here)
Scrape insides of taters out, put in baking dish. Stir in butter, it will melt if taters are still warm. Swirl in desired amount of caramel. Bake at 350 until very warm, cover with mini marshmellows bake until marshmellows start to turn brown. You cannot leave this dish unatended, it does not take long to get burnt marshmellows. Serve immediately!! This is dessert here!
Valerie Neal
What amazing ideas!! i need to get right on this and read your ideas and make a plan already! aak! anyway, i’m not used to doing Thanksgiving myself… for the past several years, our best friends and we have joined forces and met in their church and made a huge collective thanksgiving meal, however they moved last winter to southern oregon and now i get to do it all myself! AAK! my best friend is a trained chef and she would just tell me how i could help and i did it! LOL! I think the only recipe that was truly mine was what came to be affectionately known as “Lutheran corn” by my lovely baptist friends 🙂
Lutheran corn
2 cans creamed corn
6 oz cream cheese (stir over med. heat till cheese melts)
1/3 c. flour
3 can’s whole kernel corn (or equivalent frozen)
Browned sausage links or bacon
Add corn to cheese mixture, pour into casserole top with or stir in drained cooked meat. bake at 400 for 35 minutes. may need covering during the last half hour.
One of my family’s favorite Thanksgiving dishes is
AutumnButternut Extravaganza:
INGREDIENTS:
2 med. butternut squash (peeled, gutted and cubed in 1 in. squares)
2 sweet potatoes cut in one inch cubes
3 Granny smith apples cut in one in. cubes
2 med sweet onions cut in 1 in. squares
2-3 large carrots cut in 1/2″ rounds
3/4 c. dried apricots cut in thin strips
1 cup dried cranberries
2 tsp black pepper
2 tsp nutmeg
2 TB grated orange rind plus juice of one orange
1 cup roasted walnuts
2 tsp salt
2 tsp dried sage rub/powder
2 tsp cinnamon
Canola Oil to coat
DIRECTIONS:
1. Mix all cubed veggies in large bowl with seasonings, orange rind, Orange juice …add oil just to well coated.
2. Place in shallow roasting pan and roast at 400* until tender and golden brown
3. Stir Often. Roast about 45-50 minutes. Squash should be semi-firm but not mushy.
4. Remove from oven and add dried cranberries and roasted walnuts.
5. AHHHHHHH Autumn!!!!
Have a very blessed Thanksgiving!!!
In Him, Deanna Corey
My family also loves my Carmel Sweet Potatoes
5 lrge Fresh Sweet Potatoes or Yams
2 C. Brown sugar
2 TB Watkins Cinnamon
2 TB WAtkins Vanilla
2 sticks butter, melted.
Wash and slice Sweet Potatoes about 1/2 in thick circles. Place in rows in 13×9 Pyrex (about 4 rows) Mix together all ingredients and pour over sweet potatoes. Bake covered at 375* for 45 min. Uncover and bake an additional 15-20 min until golden brown.
Optional ingredients to jazz it up:
sprinkle with chopped pecans and/or walnuts, Add OJ concentrate to brown sugar mix, last 15 minutes sprinkle mini marshmallows on top. Add chunks of chopped pineapple in with sweet potatoes before baking. These extras always get added at Thanksgiving
In Him!
Deanna Corey
A Favorite with Turkey Leftovers!…a super simple dinner to aid in recovery of Thanksgiving overload!
Greek Turkey Stew
Cut 4-5 (1 potato for each family member) Russet potatoes into wedges and put in covered deep casserole or dutch oven. Dot with butter. Bake Potatoes for 1 hour at 350*
While potatoes are cooking in oven, use a sauce pan and heat 1 family size can of Cambell’s Tomato soup, almost 1 can of water and 3 sticks cinnamon (4 inches each). Let simmer the whole hour while potatoes cook.
Remove Potatoes from oven and add big hunks of Turkey meat on top of the potatoes (about 2-3 lbs of meat for a large family). . Pour Tomato/ cinnamon mix over turkey and potatoes. Place back into oven and cook another 30 minutes covered.
This is a super easy savory meal that even a kid can do easily! We use this same recipe throughout the year only replace chicken for the turkey. If you use uncooked chicken pieces which we do often (Legs and thighs) just put the legs in with the potatoes in the beginning so they cook the full hour with the potatoes and continue on with the recipe.
Enjoy!
Deanna Corey
Thanksgiving is our favorite holiday of the year. This year we will be celebrating with my parents for lunch, and my husband’s parents for supper! One of my children’s favorite Thanksgiving treats is sweet potato casserole, which has been pretty much covered above. Another favorite is Lime Jello Salad and a very special treat saved just for this day are “Bubbie Muffins”. The muffins got their nickname because of my oldest son, Derek. Everyone calls him “Bubbie” and he found this recipe years ago and everyone fell in love with them, so now they are named after him!
Lime Jello Salad
1 box lime jello
1 large can crushed pineapple, well drained
1 12 oz container cool whip or other whipped topping
Drain the pineapple well. Add the lime jello. Stir until dissolved. Fold in whipped topping. Refrigerate and enjoy!
“Bubbie Muffins” (aka Mini Morsel Muffins from Nestle)
Topping:
1/2 c brown sugar
2 Tbls butter, melted
1 Tbls flour
1/2 c finely chopped nuts
1/2 c mini chocolate chips
Muffins:
1 1/3 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
6 Tbls butter, softened
2/3 c sugar
1 tsp vanilla
2 eggs
2/3 c sour cream ( we have also used yogurt here)
1 1/2 c mini chocolate chips
Mix topping ingredients together. Set aside. Combine muffin ingredients. Pour into greased muffin pans (muffin papers do not work well with this recipe). Sprinkle with topping. Bake 20 minutes at 350. Enjoy!!
Vicki Merrill
My husband insists on pecan pie for Thanksgiving it is his all time favorite 🙂
Pecan Pie
Roast 2 cups of whole pecans and chop them in halves
(my mother in law insists on a homemade crust, I have my hands full enough so he gets store bought at home 🙂
1 pie crust
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
Pre heat oven to 350 degrees
melt butter
Mix together in mixing bowl:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
whisk eggs until well mixed
add eggs to mixture and combine well
Pour into pie shell
Sprinkle pecans over the top
Bake for about 1 hour or until evenly browned. You will know it is done when a knife inserted in the center comes out clean.
(after about 30 minutes you can gently place tin foil around the edge of the pie to keep the crust from getting to dark)
Here is one i plan to try this year, that looks awesome
Caramel Apple Pie Recipe
This caramel apple pie recipe is easy because it’s made with a store-bought pie crust and caramel ice cream topping. Be sure to let this caramel apple pie cool at least 40 minutes before cutting. This will prevent the juices from seeping out of the pie.
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
* 1 15 oz. package refrigerated pie crusts
* 1/4 cup crushed graham cracker crumbs
* 6 cups sliced Granny Smith apples
* 1/4 cup flour
* 1 Tbsp. lemon juice
* 1 tsp. cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup caramel ice cream topping
Preparation:
1. Preheat oven to 400 degrees F.
2. Unfold one pie crust into a 9-inch pie plate.
3. Sprinkle with graham cracker crumbs.
4. In a large bowl, combine apple slices, flour, lemon juice, cinnamon and walnuts. Mound into pie crust.
5. Drizzle caramel ice cream topping over apples.
6. Unfold second pie crust on top of the apples, tucking the excess under the bottom crust. Crimp with your fingers or a fork.
7. Cut 3 slits in the pie to allow steam to escape. Cover very loosely with a sheet of aluminum foil.
8. Bake 10 minutes. Remove foil. Reduce temperature to 375 degrees. Bake another 30-40 minutes. Let pie rest at least 40 minutes before slicing.
(from kids cooking at about.com)
Happy Baking ladies enjoy the yummy smells!
Double Layer Pumpkin Pie
1 pkg. (8 oz.) Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 Graham Cracker Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk till blended. Stir in 1/2 of whipped topping. Spread into crust.
Whisk remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.
BLUEBERRY/STRAWBERRY/CHERRY AND BANANA CHEESECAKE
1 graham cracker pie crust
8 oz. soft cream cheese
1/3 c. sugar
2 tsp. vanilla
1 c. sour cream
8 oz. Cool Whip, slightly thawed
Sliced banannas
Blueberry, Strawberry or Cherry pie filling
Slice a layer of bananas into graham cracker crust
Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
Spoon into pie crust and chill for 4 hours.
Happy Thanksgiving to all!
Linda Howard
Hi, This is my first time here. I really like the different recipes. My DH and DS do not care for pumpkin so their favorite recipe that can be a salad or dessert is
Cherry Pie Filling Salad.
Can be easily doubled or tripled.
1 can cherry pie filling salad
1 can sweetened condensed milk
1 tub cool whip
mini marshmallows (optional)
Mix all together and chill, can be made a couple days ahead.
Happy Thanksgiving everyone. I Love everything you do Cindy
Barb Kronback
Okay, I’m going to have to try some of the yummy things you’ve all brought. Sure hope a virtual potluck recipe has virtually no calories! ;o)
Here’s one of my favorite treats. It’s really good with honey-cinnamon butter. Sometimes it is breakfast on Thanksgiving day. Sometimes it’s good the next morning for toast.
Oatmeal Maple-Honey Bread
Makes 2 loaves
2 ¼ to 2 ½ cups boiling water
1 cup thick oat flakes (rolled oats)
½ cup maple sugar or brown sugar
½ t maple flavor (optional)
1 T honey
4 T butter
1 T salt
1 t cinnamon
1 T instant yeast
2 ½ cups whole wheat flour
3 cups all purpose flour
In a large mixing bowl combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
Add the mixture to yeast and flours and a bread machine on dough if you have a large capacity machine.
OR
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 mintues by hand, 5 – 7 minutes by machine) until to dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover with proof cover or lightly greased plastic wrap. Let rise for 1 hour or until doubled in bulk.
Either above method:
Divide the dough in half and shape each half into a loaf. Place the loaves in two greased 8 ½ x 4 ½ bread pans. Cover the loaves to rise until they’ve crowned about 1 inch over the rim, about one hour.
Preheat the oven to 350. Bake the loaves for 35 – 40 minutes. Remove them from the oven when golden brown and interior registers 190 on instant read thermometer. Remove from pan and cool on a wire rack.
And while we wait for the turkey (always seems served at some odd time when I’m at a get together) here’s a little something to nibble on.
Artichoke Dip
1 14oz can artichoke hearts, drained and chopped
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced (or maybe two if no one is looking)
Mix it all and pour into a 9″ quiche pan (or equivalent). Bake at 350 for about 20 minutes. Let stand 5 minutes before serving with crunchy French Bread rounds or sourdough crackers.
For an extra punch, add a package of thawed and drained frozen spinach and a dash of Tabasco before baking.
Okay, I’m starving now. Heading over to try some of the other dishes and grab one of those pumpkin lattes.
Bobbi Beeson
We do the usual Thanksgiving dinner, turkey (fried if my sister comes),dressing (the pepper ridge farms kind), green bean casserole (Little Critter now makes that one), sweet tator casserole and smashed tators with gravy. Cranberry sauce (both homemade and jelled…we call it Razzelberry dressing) and of course several pies. But I’d like to enter a wonderful recipe that we use year round. DH is not a big fan of sweet tators, but he likes this one. And due to the high number of diabetics in the family, this is better for them than the regular sweet tator casserole. It’s a Jewish recipe called Tzimmes. It’s NOT hard!
ingredients:
3-4 lg sweet tators (cleaned and skinned)
5-6 lg carrots (cleaned and skinned)
2 cups dried apricots
1 cup dried prunes
1 to 1 1/2 cups orange juice concentrate (undiluted!)
First, put dried apricots and prunes in a bowl with warm water to plump them up. Set aside.
Slice raw sweet tators into large ‘coins’ . Slice carrots into smaller ‘coins’.Boil the tators and carrots for a few minutes to start the cooking process. Do NOT overcook them. I reckon you boil them about 5 minutes or so is all. Then, in large casserole dish, layer sweet tators, carrots, plumped apricots and scatter a few prunes over the layer to kinda ‘fill in the holes’ between the other foods. Then continue to layer until you have the dish full. Be sure to have some prunes left to place on top layer. Pour the orange juice concentrate over the top and bake at 350 for about an hour. (Or until the sweet tators are done) Serve hot. This tastes even better the next day! It’s hard to taste the individual flavors, they all kinda meld together into a wonderfully sweet yet tart flavor. It’s also packed with good things and has no added sugar, the sweet flavor comes from the fruits and orange juice. Hope ya’ll like it as much as we do!
Another family favorite is Cauliflower casserole. Now, I’ll be honest here, I really hate cauliflower! But I like this recipe…and it’s so easy Little Critter can make it!
Ingredients
1-2 large heads of cauliflower
1-2 cups grated cheddar cheese
3-4 T butter
seasonings
Cut the cauliflower off the stem into small pieces.Steam until no longer raw but not fully cooked. Put into a 2 Qt casserole dish. Dot with the butter in various places around the dish. Add the seasonings of your choice (we love it with dried dill, rosemary, turmeric, garlic salt and lemon pepper but feel free to use your own favorites!) Then cover with cheese and back about 30 minutes at 350. Dig in and enjoy! Again it’s full of nutrients and tastes great!
Feel free to change the cheeses too. We’ve done it with Muenster cheese, Havarti and mozzarella. Still tastes great!
I hope you each have a blessed and wonderful Thanksgiving. And Cindy, know you’ll be one of our blessings we thank Papa for giving us. Little Critter is sad that someone hurt you. He said he’d thump them and make them ask your forgiveness….if that would make you feel better. Shalom, Joie
A recipe that has become a staple at our Thanksgivings is the Sweet Potato Caaserole recipe of my Mother-in-law.
3 cups masehd sweet potatoes (1 large can yams)
1 cup sugar
1/2 cup milk
2 eggs
1/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
Mix together and put in a 9×13 cake pan (that’s what I use anyway). Then top with
topping.
TOPPING:
6 Tablespoon butter
1 cup rice crispies
1/2 cup brown sugar
1/2 cup pecans
Mix together and sprinkle on casserole.
Bake at 350 for 45 minutes.
I don’t usually use the pecans b’c my husband doesn’t care for nuts and it turns out good.
Hope you all have a wonderful Thanksgiving!!! Some of these recipes sound really good 🙂
Here’s why we don’t make pumpkin pie anymore for Thanksgiving – everyone likes this better!!!! (And it’s SO easy – I’m almost embarrassed to post it!
Pumpkin Pie Cake
1 package of yellow cake mix (take 1 cup out and set aside)
1 beaten egg
1/2 cup butter, melted
Mix together and press in 9 x 13 pan
Filling:
15 oz can pumkin
1 cup sugar
1/2 cup milk
2 eggs
2 1/2 tsp pumpkin pie spice
Mix together and pur on crust.
Topping:
1 cup of cake mix (taken out when made crust)
1/2 cup sugar
1/4 cup butter (softened)
Mix and sprinkle on top of cake.
Bake at 350 degrees for 1 hour.
Top with cool whip & enjoy!
Okay, I’ll share my super yummy Pumpkin Chocolate Chip Cake recipe. I just posted it on my blog this past week as well. With book club coming tonight, it’s going to be baking in the oven right before. I’m getting hungry just thinking about it!
3 cups flour (I sometimes do half white flour and half whole wheat pastry flour)
4 eggs
2 cups sugar (I don’t put the full 2 cups in, maybe more like 1 2/3 to 1 3/4 cup)
1 cup oil
1 can pumpkin (small can)
12 oz. chocolate chips (you can get by with less)
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Mix all the ingredients by hand, folding in the chocolate chips at the end. Pour into a greased tube pan. Back in a preheated oven for 1 hour at 350 degrees or until toothpick comes out clean.
I also make this into muffins (shortening the bake time to about 24 minutes or so) or into loaf pans (45 minutes, I think). When I make the batch of muffins, I will often freeze most of them and then just pop one into the toaster oven to heat when I want it.
Laura O’Neill
Wow, I don’t usually wait until the last minute to get my MHW done but I did this time.
Thanksgiving is always a time of getting together with both families. The mothers usually supply the meat, which is either turkey or ham and then the rest is up to us.
One of the favorites that we have at both places is:
Angel Food Cake
1 c sifted cake flour
3/4 c sugar
1 1/2 c egg whites (12)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
3/4 c sugar
Sift flour with 3/4 c sugar 4 times. Beat whites, cream of tartar, salt, vanilla till stiff enough to hold up in soft peaks but still moist, glossy. Add remaining 3/4 c sugar to whites, 2 tbls at a time, beating after each addition. Sift about 1/4 of flour over whites; fold in. Fold in remaining flour by fourths. Bake in ungreased 10 inch round tube pan in moderate oven (375) 35-40 minutes, invert pan, cool.
Another favorite is
Cheesecake
1 pkg jello, any flavor
1 c boiling water
3/4 c sugar
1 pkg (8 oz) cream cheese
1 pkg (8 oz) whipped topping
Graham cracker crust
16 full length graham crackers-crushed
1/3 c sugar
1/4 c margarine-melted
Make graham cracker crust, press into bottom of 10×7 dish. Dissolve jello in boiling water-put pan in ice water to cool stir often until syrupy. Beat cream cheese and sugar till fluffy, add to syrupy jello mixture, mix well and let stand until beginning to firm, fold in whipped topping, pour into graham cracker crust and refrigerate for about 2 hrs. This is also very good with lemon jello and crushed pineapple added. Drain the pineapple and use the juice as part of the water needed. Add the pineapple just before the whipped topping.
This is the ham recipe that my family has used through the years:
2 cans (20 oz each) sliced pineapple
1 fully cooked boneless ham, halved
1 jar (6 oz) maraschino cherries, well drained
1 jar (12 oz) orange marmalade
Drain pineapple, reserving juice; set juice aside. Place half of the pineapple in an ungreased 5 quart slow cooker. Top with the ham. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hrs or until heated through. Remove to a warm serving platter. Let stand for 10-15 mins. before slicing. Serve pineapple and cherries with sliced ham.
We also do eat veggies, salad, stuffing and all the rest!!! Yum!!
One of the things that we have kept as a tradition in my family is that we try to take family pictures. I then turn around and put our own family calendar (one of a kind) together for everyone at Christmas.
Like Bobbie said, “now I’m starving!” I look forward seeing what everyone else has this time. And if we don’t talk before Thanksgiving, let me wish you a wonderful one and make many, special memories with your loved ones.
Orilla Crider
Well, everyone elses dishes sound so good that I may have to try a few throughout the whole week of Thanksgiving.
I am the one in my family with the sweet tooth and that is usually what I cook where ever we go, is something sweet. And I hope I am not the only one that does this but I always eat just enough of the meal to give me the nutrients I need to keep going, but then I get a half portion of each dessert so that I can savour each and every part that hits my taste buds. Ummmmm!!!
This year I have tested a pie that is a mix of two different pies and a little extra yum added to it to make it mine. Atleast I haven’t seen a recipe with this combination. But, I am sure there is someone else out there that has tried it and loved it too.
Well, this pie is called
Buttermilk coconut pecan pie
3/4 cups sugar 1/2 buttermilk
3/4 cups Splenda 1 tsp. vanilla
1 stick butter, soften 1/4 tsp. coconut extract
3 eggs 1/2 cup sweetened shredded coconut
2 Tbs flour(I used spelt too, and it was fine) 1/2 cup chopped pecans
1 pie shell, unbaked
Preheat oven to 400 degrees. Cream sugar and butter: add eggs and flour alternately. Add buttermilk, vanilla, and coconut extract. Then fold in coconut and pecans. Pour into pie shell. Set oven at 350 degrees. Cook about 1 hour or until filling doesn’t shake.
Now, my oven is some type of older insulated oven and it only takes my pie 25 to 30 minutes and I end up over browning the crust. So, it would be best to put aluminum foil around the pie crust until the last 5 minutes and take aluminum foil off to brown the crust just right.. My pie crusts have been store baught the last few years but use your homemade, I know it would look better and taste better. I can of course eat this pie with store baught with no regrets it is just that good.
Everyone have a Great Thanksgiving.
Jessica Abel
I have so many traditional favorites I can not possibly list them all here, but here is a small dosage…
Cranberry Noel-this recipe came from Martha Stewart
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract or rum
1/2 teaspoon salt
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup shredded unsweetened coconut
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined.
2. Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. Heat oven to 375°. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to ungreased baking sheets, about 1 1/2 inches apart. Bake until edges are golden, about 12 minutes. Transfer to a rack to cool. Store up to 2 weeks in an airtight container.
Green Bean Casserole
this is way better than that creamed soup/fried onions version (cheaper and healthier too!)
1 1/2 tbsp butter
3 tbsp flour
1 1/2 c. milk
4 tsp ranch dressing mix
1/2 tsp white pepper
1 c. chopped onion
2 cloves garlic, minced
1 1/2 c. sliced fresh mushrooms
1 1/4 lb. fresh green beans, cooked until tender crisp (I use canned)
1 c. fresh bread crumbs
To make white sauce, melt butter in small saucepan over low heat. Stir in flour, cook 1 to 2 mins, stirring constantly. Using a wire whisk , stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 mins or until thickened. Stir in dressing mix and white pepper; set aside. Preheat oven to 350. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 mins or until tender. Remove half of onion mixture; set aside. Add mushrooms to onion mixture remaining in skillet and cook about 5 mins or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in a casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through about 20-30 minutes.
Topped Apple Pie
This one also came from Martha Stewart
2 pie crusts
6-8 med. Granny Smith apples, peeled and sliced
Sauce:
2 tbsp. cornstarch
2 tsp. cinnamon
½ tsp. salt
6 tbsp. sugar
6 tbsp. melted butter
2/3 c. light corn syrup
1 tsp. vanilla
1 tbsp. lemon juice
Topping:
¾ c. brown sugar
3 tbsp. flour
6 tbsp. light corn syrup
4 tbsp. softened butter
¼ c. walnut halves
Preheat oven to 425 degrees. Place bottom crust in large deep dish pie pan. Fill bottom crust with sliced apples. Combine ingredients for sauce and pour evenly over apples. Combine ingredients for topping. Put about ½ c. of topping mixture on top of apples and sauce. Cover with top crust. Make several slits for steam. Bake for 45 mins or until apples are tender and juices are bubbling. Remove from oven. Spread rest of topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 mins or until topping is bubbly. Make sure not to overcook or the nuts will burn. Remove from oven and let cool completely before cutting.
Happy Thanksgiving everyone!
Dawn Spice
This was a difficult one for me because — I’m hanging my head in shame here — I think I might have cooked Thanksgiving dinner MAYBE one time in my life. And as I vaguely recall, it wasn’t exactly a raving success. My parents still insist on having Thanksgiving at their house and don’t ever let anyone bring anything. So my recipe collection for this particular season is a bit, well, sparse!
But one of the moms brought this DELICIOUS dessert to our co-op Wednesday and just happened to share the recipe, so at least I’ve got a little something to contribute:
**Pumpkin Pie Crunch**
1 can (16 oz) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice (I added cinnomon instead)
1/2 tsp. salt
1 package yellow cake mix
1 cup chopped pecans (or walnuts)(optional)
1 cup butter or margarine, melted (I only added 1/2 cup, one stick)
Preheat oven to 350 degrees. Grease bottom of 13×9 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle with dry cake mix evenly over pumpkin mixture. Top with pecans (optional). Drizzle with melted butter. Bake for 50 to 55 minutes or until golden. Cool completely. 16 to 20 servings
This literally took about 10 minutes or less to prepare. It’s sooooo easy!
ENJOY!!!!
Hello, I am anxious to try these recipes already listed! Thanks ladies! Also,thank you Cindy! I am listing two of my family’s favorite recipes.
1st : Peanut Butter Balls (Pumpkins)
ingredients:
8 oz. Peanut Butter, 8 oz. Confectioner’s Sugar, 1 stick margarine, chocolate chips
Directions:
melt butter, add peanut butter and sugar. Roll into balls. Use a toothpick to make vertical lines on balls and put a chocolate chip on top! this makes really cute pumpkins! The kids love these !
2nd: Southern Pecan Pie
Ingredients:
3 eggs(lightly beaten), 1 Cup Sugar, 1 Cup light corn syrup, 3 T. butter, 1tsp. vanilla, 1 cup broken pecans, 1 unbaked 9-inch pie shell
Directions:
Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces. Pour filling into prepared pie shell. Arrange pecan halves around inside edge. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes longer or until center is firm. Cool to room temperature before cutting.
Yum Yum Yum…best recipe posts yet!
We don’t have thanksgiving but if I was invited to one I would take something distinctly Australian – which would be Pavlova.
We make it into a tree for Christmas and I guess you could do that for thanksgiving too if you wanted.
Using your favourite pavlova recipe create 6 disks of graduating sizes and also a big dollop for the top. So seven layers all together.
I usually measure a circle just inside the size of the platter I want to serve it on and make that my starting point for my base circle.
So if it was 8 inches my next circle would be 7 and so on up.
Starting with the largest layer we put cream, strawberries and kiwi fruit, then drizzle with fresh passion fruit. Continue on up placing the big dollop of cooked meringue on the very top.
Enjoy!
Ok, I am barey beating the midnight deadline with 15 min. to spare. We will see if I can type fast! LOL
Ok, I LOVE potaoto salad.
All I do is boli the potatoes, then mash them up and add some Mayonaisse and Mustard. I do not measure, I just pour from the Jar.
Then I cut up baby sweet pickles and add them to the mix.
I also boil eggs and but them up into little pieces and mix it all together.
Then I would taste it and see if it needed anymore Mustard or mayo. Last I would slice up one last egg and lay slices on top nicely so it looks pretty and sprinkle paprika ( If that is the flavorless red stuff, I can not remeber if that is right LOL) on top and put it in the fridge to get cold!
Another fovorite is Jello cake.
You would take a marble cake mix and make it just like the box says. While it is baking you take a box of strawberry Jello mix and mix it up like the box says but you do not refridgerate it.
when the cake is done you would poke hole all over the cake and pour that mixture all over the cake!
Then you would make the frosting simply by taking a box of powdered sugar and mixing it with 2 small packs of cream chesse and add the juice of one or two lemons depnding on your taste.
It is really good!
Oh, my other favorite is pea salad! It is so easy, take a can or however many you might need, of peas chop up little peices of velveeta cheese in it and then add mayonaisse to it to make it creamy. It does not take too much mayo, it just depends how how much you want. It is sooo good. If you like onions you can add them but we like it without. It is really easy and simple and my kids love it!
Ok, only five minutes left before midnight, I guess I will stop so I can get this in!
Love, Rodna James
When it is done you take a straw and poke holes all over the cake.
Oops, sorry about all of the spelling mistakes, I was typing fast and sorry about the repeat line at the bottom, I don’t know how that got there.
Love, Rodna