I love, love, love our Talk to Me Tuesdays! I had no idea how fun it would be. One of you made my day yesterday on Twitter by saying you couldn’t wait for it to be Tuesday so you could take in some good stories from the heart of Siestaville. (My paraphrase) I’m so glad this is working for somebody besides me. (And, yes, the writing is coming right along so this two-month commitment is accomplishing its goal.) One good thing about not posting so much is that we take a little longer to read the comments and I love that. So many people are putting their hearts out there. I want them to know it’s not pearls before swine.
OK, I’m totally pumped about today’s topic. I got my inspiration from watching Good Morning America this morning while I was putting on my mascara. They’re doing this “Count Down to Thanksgiving” thing and this morning they had on a chef to bring a few fresh ideas to the table. SO, with Thanksgiving in a little over a week, Talk To Me about one of your favorite holiday dishes and – listen carefully here – TELL ME EXACTLY HOW TO MAKE IT. Yes, the recipe or don’t even mention it. Don’t taunt me here. Take me to Cooking 101. A Holidays for Dummies kind of approach. That’s not to say you can’t give an elaborate recipe. Some of you Siestas are fabulous cooks. Strut your stuff (or your stuffing) here! Just make sure that your directions are really clear so we can follow them without calling you next Thursday at 11:30 AM crying while all our company is standing in the kitchen staring at us. Now’s the time to share our recipes so that we have ample opportunity to read through all of them and plan some into our Thanksgiving menu. (Yes, I really do have a Thanksgiving menu and I really can bake a turkey and make cornbread dressing. It’s one of the meals I do best. I can do fat food. I just can’t do healthy food. Keith’s parents officially handed the baton of family Patriarch and Matriarch to us several years ago so we host all four generations. Our holiday meals will be extra big this year since Keith’s sister and her family moved home from Japan so we’re moving lunch here to the ministry so that there’s room for all of us at one huge table.)
HERE’S THE REALLY FUN PART! Let’s each commit to work one Siesta dish into our Thanksgiving holiday (even if you’re not a cook and it’s the only one you make) so that we can have a little touch of Siestaville on our table. It will be a way to remember one another and be so grateful to God for this wonderfully quirky community. I’ll write a post right after Thanksgiving to let you share which one you chose. Be sure and give your name and city with your recipe so that your sister can point you out if she chooses your dish. And don’t be offended if no one chooses yours. I can think of two times in my entire adult life that someone outside my own family has asked me to share a recipe with them.
I’m really excited! Bring it on, Siestas!!!
OK, so this is not a recipe but I have discovered the world’s best sugarfree gum and I’ll taunt your taste buds in closing.
And just in case you want proof that this really is your very own Siesta Mama writing these Tuesday posts to you:
And she loves you like crazy.
Okay….you’re going to laugh! No really, you are!! I make a TON of good things! I’m a self-taught cook after 38 years of marriage! But you want to know the “recipe” that I get asked about the most???!!!!!! My whipped cream! Cause it is delish! But it’s really, really hard!! You see….you take a bowl of Cool Whip (heck, it even works great with store brands!!). Then you mix (generously) maple syrup with the cool whip. I even use the cool whip bowl!! No mess here! Keep adding maple syrup and mixing and tasting. (Prob about 1/4 cup-but I never measure!) When you get a good “maplely” (don’t think that’s a word – I just made it up!) flavor in your whipped cream – it is ready! Then spread it on or throw a “dollup” on your pumpkin pie or apple cake or pumpkin bread and girl you will be getting the raves coming!! “What is in this Whipped Cream????” “Wow, this is the best cream I’ve ever tasted”. You can either choose to grin really big and say it is an family secret (HA!!) or you can give in (like I always do) and tell them how easy it is!
I found this in a magazine about 35 years ago in an advertisement for syrup. It also had a pumpkin pie recipe with it that has maple syrup in it. But the whipped cream is the clincher for sure!
Julie Marler (Mammy)
The Woodlands, TX
Brilliant! I am so on this. π
Thanks Julie! I’m definitely going to try this. I love easy and delish!!!
What a great idea!! I live in Alberta, Canada so our Thanksgiving is in October but I’m looking forward to some new recipes from Siestaville!! Maybe some of them will make my Christmas menu this year.
I love Maple whip cream. The other flavour I use when I want something different is Chocolate. Pour in a little Hershey’s syrup to taste as you whip, so delicate and yummy, especially on raspberry or strawberry pies. Put it in fruit trifles, oh my goodness.
I am looking forward to “wowing” the sisters in the convent with this little trick. Any idea how much maple syrup – is it a few tablespoons or closer to a half cup??
Love it! I will try that this year on my pies!
Your recipe immediately made me think of the movie ‘Elf.’ I think Buddy would love this one. π
Creamed Corn-DELICIOUS! (Briana, Valencia, CA)
2 pkgs frozen kernal corn
8 oz whipping cream
8 oz homogenized milk
1 tsp salt
6 tsp sugar
pinch white pepper
4 Tbsp melted butter
4 Tbsp flour
Combine all ingredients except butter and flour in a pot and bring to a boil. Simmer for 5 minutes. Blend butter with flour, add to the corn, mix well, and remove from heat.
Variation: put finished corn in an oven safe casserole dish, sprinkle with parmesan cheese, and place under a broiler until evenly browned.
Serves 8
This is my second year to host Thanksgiving…I’m so excited! I will also be making The Barefoot Contessa’s Apple Pie- look it up-it’s fabulous!
All 3 of our sons have loved broccoli since they were little and they’ve made it very clear that they would boycott holidays if I ever decided not to fix this side dish π In the unlikely event that there are leftovers, one of them will confiscate the dish to take home with them and bring it back empty.
One 10 oz package frozen, chopped broccoli, cooked and drained
1 can cream of mushroom soup
1C mayonnaise
1 medium onion, chopped
2 eggs, well beaten
1C grated cheddar cheese
Mix together above ingredients. Place in baking dish and spread with cracker crumbs and melted butter. Bake 35 minutes at 325 degrees.
I use this same recipe and it has become a family favorite, too. Only I add Pepperidge Farm Herb seasoned stuffing on top. Top with a little butter and bake as directed in original recipe. The crunchy topping really adds to the recipe!
I have a few to share (via my blog) because I LOVE food!
First, is this luscious carrot soup. It’s easy to make and has cream cheese in it- a wonderful first course for Thanksgiving dinner…http://thyhandhathprovided.blogspot.com/2008/10/esquisite-carrot-soup.html
The second is my son’s favorite, pineapple stuffing…http://thyhandhathprovided.blogspot.com/2009/10/pineapple-stuffing.html
The third is actually two different ways to serve up those green beans…http://thyhandhathprovided.blogspot.com/2009/03/some-variations-on-green-beans.html
And, lastly, special dinners at our house aren’t without this Raspberry Applesauce Jello Salad…http://thyhandhathprovided.blogspot.com/2010/04/what-makes-it-special.html
I hope I’m not in trouble for offering more than one recipe- it was just too hard to choose:-). What a wonderful idea, Beth! Happy Thanksgiving to you and all the other Siestas!
I’m so excited to visit your blog! Thanks for sharing ~
Beth and Siesta’s your families will love this! It takes pumpkin pie to a whole new level!ξ
Pumpkin Dessert
Libby’s Pumpkin- big can-Prepare like on the back of can minus the pie crust.
Spread in 9×13 panΒ
Sprinkle Butter cake mix on top of pumpkin mix- just the powder cake mix. Don’t mix the cake up. Just pour the cake mix out of the box on top of the pumpkin batter.
Melt 2 sticks butter, pour on top
Put Chopped pecans on top
Bake at 350 degrees for approximately 1 hr-1 hr. Β 15 minutes
Oh yeah, go no further this is my kind of receipe. Susan your pumpkin desert will be on my table 4 sure.
It is divine!!!! I hope everyone loves it!! Mmm. Mmm!!
I also forgot to list where I am from. Oklahoma City, OK ξ
Just a note to thank you, I mean THANK YOU! I made this for our Thanksgiving. I omitted the nuts due to allergies, and since I didn’t copy the recipe I used 1 stick of butter, any way….loved it! Thanks again!!!
One more recipe – our favorite veggies!
Oven Roasted Veggies
1 24 oz package frozen California blend veggies (a mix of cauliflower, broccoli and carrots)
3 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Heat oven to 425
Toss vegetables with the oil and spices.
Bake on a baking sheet in a single layer
Bake for 25 minutes – stirring half way through. I like to leave it a little longer because I loved the burned bits!
Oh my!! I’ve been WANTING a recipe for raosted veggies using the frozen california blend – THANK YOU! THANK YOU!!
I’m making this one tonight. It sounds delish!
We love our garden sweet potatoes, and make pancakes using this recipe: http://www.suite101.com/content/sweet-potato-pancake-recipe-for-thanksgiving-and-beyong-a304245.
It takes some work, but they turn out delicious!!
See you Friday night, Beth Moore and Travis Cottrell. Just wanted to say my mom is coming, and this is her first time to an event like this. I can tell she is nervous, but I don’t think she would go if her daughter didn’t ask. I am looking forward to spending the time with her.
Have a great week!
Hey Beth! Before I get to my recipe, I just want you to know how thrilled I was to meet you and “hug your neck” at the Forum last week. I was one of the young women commissioned at the end, and it still makes me want to bawl just thinking about it. What a special way to end the time together! Love you so much and am so grateful for the legacy of your ministry. It was also wonderful to hear from Melissa at her breakout session!
Anyway, as for the recipe, here’s one of my all-time favorite recipes (courtesy of my mom). It’s a little (ok maybe a big) twist on the typical green bean casserole (which I also love).
Corn and Green Bean Casserole
1 can French style green beans (I use Del Monte)
1 can White Shoepeg Corn, (Del Monte)
1 c. grated colby-jack cheese
1 c. sour cream
1 can cream of celery soup
1 stick butter
1-2 sleeves Ritz crackers
1/2 c. sliced almonds
Drain the green beans and the corn. Stir the first 5 ingredients together in a mixing bowl. Pour into a buttered 9×13 casserole dish. (Doesn’t really have to be 9×13 – I usually use a deeper casserole dish.) Crush the Ritz Crackers with a rolling pin. Melt the butter and stir it in with the Ritz crackers. Then stir the almonds into the cracker mixture. Spread the cracker mixture on top of casserole. Bake at 350 degrees until casserole is bubbly (about 45 minutes). If the crackers start to get too done, you can lightly place a piece of aluminum foil on the top until it’s done.
Can’t wait to see all the great recipes!!
Love,
Missy
Aunt Robyn’s Sweet Potatoes (So easy and so good!)
*Peel and slice several sweet potatoes. I usually allow 1 large potato per person. Slice them thick!
*Layer in a 9×13 baking dish (size of dish depends on how many sweet potatoes you’re using)
*Mix together 1 cup heavy cream and 1 cup sugar. Pour over sweet potatoes.
*Bake at 350 for an hour, stirring potatoes occasionally until they are all glazed.
*I usually remove the potatoes to another pretty serving dish before taking them to the table.
(My Aunt Robyn is a wonderful cook…this is in honor of her!)
Rebecca
Owasso, OK
Happy Thanksgiving, everyone! This is SO fun!!
Okay here is my version of Pumpkin Pie, no crust and feeds a whole lot more folks!
Pumpkin Pie Casserole
Ingredients:
1 large can (29oz) or 2 small cans (15oz) Pumpkin
1tsp salt
2tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves
4 large eggs
2 cans (12oz) evaporated milk
1Butter Cake recipe
2 Sticks of Butter
1 cup chopped pecans
Prepare the Pumpkin Pie from a large can of pumpkin or two small ones like it says on the can. Pour in the bottom of a 9×13 casserole dish. Pour the DRY cake mix on the top of the pumpkin pie mix before baking. Melt the two sticks of butter and pour over the cake mix. Sprinkle chopped pecans on top and bake for 55 minutes at 325. Time may vary by oven. I like to use only a stick and a half of butter, two stick sometimes seems like too much. This is DELICIOUS!
My 90 year old grandmother recently told me she preferred it to the original pumpkin pie so you KNOW she is getting it for the holidays π
Enjoy!
Oh my glory Beth!!! That’s my newest and most favorite gum!! I tried the Kiwi Pie flavor a couple of weeks ago and it is to die for!! Now I have the Mint Chocolate Chip. And I hear there’s Strawberry Shortcake! Could life get any better?!!!
I’ll come up with a recipe later!
I have the strawberry shortcake and the key lime pie. It’s WONDERFUL.
This recipe has been around FORever, I made it for Thanksgiving and Christmas and Easter, after 30 some years of making it my youngest daughter finally ask me NOT to make it. It’s classic!
Watergate Salad
—————–
1 15 oz.can pineapple chunks with juice
1 box INSTANT pistachio pudding
1 14oz cool whip
1 bag mini marshmallows
1 cup shredded coconut
1/2 c chopped pecans
Empty box of pudding into big bowl, add liquid/juice from pineapple. Mix together till pudding comes together, add cool whip, mix throughly,stir in remaining ingredients, refrigerate. You can make this the day before.
—————————————————-
One More, ya’ll will love this
Peanut Butter Pie
—————–
1 15oz jar of Creamy Peanut Butter (store Brand is fine)
16 oz of cream cheese
1 box powdered sugar
1 med container cool whip(and extra for topping)
2 store bought graham cracker crust or 1 graham cracker crust and 1 chocolate cookie crust.
Chocolate syrup
Bring cream cheese to room temperture to soften, whith mixer on low to medium add peanut butter a couple of dollops at at time, alternate with adding cool whip and about 1/2 cup of powdered sugar, use all the peanut butter, cool whip and approximately 2/3 box sugar. This may take some muscle because it can get thick.
Devide into two pie crust of choice. Refrigerate! Serve with Cool Whip and if you are feeling adventurous, drizzle with chocolate syrup! This pie is so rich, it is delicious!!!
This can be made a day or two ahead of time.
Sharon in Frederick, Md
Oh no. I think I just gained 5 lbs reading this p-nut butter recipe! Sounds double delish!!
Well, I guess my infamous recipe for the holidays would be Derbie Pie (or ‘Derby’ Pie ~ it just looks more even with ‘ie’ on the end of both those words :0)
My family started making it when I was young, and it took me quite a few years to connect the name Derby with where we lived…KY! (Hence why it is spelled with an ‘ie’ at the end in MY recipe! I started making it when I was pretty young and have now been deemed as the official Derbie Pie maker of the family :0)
If you love chocolate…THIS IS IT!!! Rich and yummy!
So here it is:
Derbie Pie
ingredients:
2 eggs; beaten
1 C sugar
1/2 C flour
1 stick of butter (or margarine)
1 C walnuts
1 C chocolate chips (semi sweet)
1 tsp vanilla
1 pie crust (pilsbury refridgerated pie crusts work really well, but you could make your own. These just make the receipe easy and fast, esp. if you are making multiple pies :0)
directions:
Mix ingredients well, IN ORDER (so, one at a time, in order referenced…it really does make a difference)
Pour into pie crust and bake 350 degrees for about 30 min. You want the top to turn golden brown. Let it cool completely. I usually make them a day ahead and just let them sit.
Mmmmmmm!
P.S. I also let the Cups of choc. chips and walnuts overflow. You can never have too much chocolate or nuts, right?! :0)
Whoops, forgot to put where I am…(sometimes I wonder!) Living in Kenosha, Wisconsin…from Northern Kentucky! :0)
amen!!
Oh, yes, this is one of our favorites too! You’re right, it is rich and yummy, like eating a squishy warm choclate chip cookie! Paula Deen’s version of this recipe says to melt the choclate chips first, but we don’t like it as well as leaving them alone.
We really like Marie Calendar’s frozen pie shells. You don’t have to do anything to them, just fill and bake!
I agree about Marie Calendar’s pie shells…they can be tricky to find but are the BEST!
SPINACH MUSHROOM PIE
10 oz. spinach, either frozen or fresh, washed and stems removed
8 oz. sliced baby portabella mushrooms
1 1/2 cups ricotta cheese (I use low fat, you can use whatever you want)
1 cup grated Parmesan divided into 2 1/4 cup and 1 1/2 cup portions
1 cup breadcrumbs
3 eggs
1/2 stick softened unsalted butter
1 tblsp olive oil
salt, pepper
1 tablespoon dried basil
1/3 cup feta
1/4 cup sour cream or creme fraiche
pinch of nutmeg
Mix the softened butter, 1/4 cup of parmesan and breadcrumbs together. Press into the bottom of a 9″ pie pan, smoothing and evening mix out. Put pie pan in the refrigerator for at least 10 minutes.
Sautee spinach in a pan with 1/2 cup water until wilted (or thawed and warm if you used frozen). Drain. Sautee mushrooms in 1 tablespoon olive oil. Salt and pepper to taste. Drain, mix with spinach. set aside.
Combine eggs, ricotta, sour cream, 1/2 cup Parmesan, feta, dried basil, and nutmeg together and stir until smooth and well mixed. Salt and pepper to taste. Add spinach/mushroom mix. Pour whole mess into pie pan previously prepared. Sprinkle last 1/4 cup Parmesan on top.
Peggy,
I am assuming you bake this after it’s all put together…how long and on what temp.? This sounds exactly like somethin’ we’d like! :0)
Okay, Bethie… I know that you like to make your Texas Sheet Cake. But here’s something a little different. My 88 year old grandmother makes this cake for me…. It is my absolute favorite!
Pineapple Cake
You’ll need:
Pineapple Cake mix
Water
Eggs
Oil
Icing:
Cool Whip
Jello Vanilla instant pudding mix (DON’T ADD MILK!)
1 8 oz. can of CRUSHED Pineapple with it’s juice
Take 1 box of Pineapple cake mix (yep – I use Duncan Hines, but any commercial pineapple cake mix will do) and make the cake according to the instructions on the box… (You’re not making upside down cake… so don’t mess with that part of it.)
Let it cool.
The icing is the best icing… Totally makes your cake.
Take your vanilla pudding mix and about half of the juice from your crushed pineapple can (I usually just drain the juice into the vanilla pudding) and mix it until it is like a thick paste. Then, stir in your Cool Whip, and the crushed pineapple.
Spread this across your cake, like you would any other icing… Then pop the cake into the fridge! (You will want to keep it refrigerated when you aren’t serving it….) I’m telling you it is the best thing you ever put into your mouth!!!
Hope you have a Blessed Thanksgiving, girl! π
Southern Apple Cobbler
(This dish is served best with a hearty dollop of Blue Bell Homemade Ice Cream! BTW, they do not sell it here where I live, but I am praying someone gets moved by the Spirit to send me some! They do that you know!)
2 cans apple pie filling
1 cup self rising flour
1 cup sugar
3/4 cup milk
1 stick of butter
Set your oven to 350. Melt the one stick of butter in your baking dish. While that is melting, mix the flour, sugar, and milk together. Pour on top of melted butter. DO NOT STIR IN THE BUTTER. JUST PUT IT ON TOP OF IT.
Spoon the apple filling on top of the “crust” and bake for 1 hour.
SO EASY and yet SO GOOD. I get begged for this recipe all the time!
God bless you and Happy Thanksgiving! When I thank God for my blessings, you Beth are among one of them. THANK YOU!
I’m SOOO excited!!! I’ve had a cobbler like this before but have never been able to find a recipe for it. Thanks for sharing and I can’t wait to make this!
My “test kitchen” opened tonight, Jen. This was SO easy, and really good! (I accidentally bought sliced apples “for pies” and not pie filling, so I added a 1/2c of cinnamon sugar on top and it did the trick.) =)
Beth: Not only will I tell you how – I can SHOW you how because I posted this on my blog (WITH PICTURES) just two weeks ago!!! I even have a picture of the recipe from my recipe box in my handwriting posted. π
http://granjansjoy.blogspot.com/2010/10/hashbrown-casserole-comfort-joy.html
HASHBROWN CASSEROLE!
β’ 1 bag of shredded hash browns (I like the βSimply Potatoesβ brand that is usually in the grocery section by the eggs and milk β not frozen)
β’ 1 can of Cream of Mushroom Soup (or Cream of Potato if you donβt like mushrooms)
β’ 1 small (8 oz) container of sour cream
β’ Β½ stick of melted butter
β’ 2 cups of shredded cheddar cheese
β’ 1/2 cup of shredded parmesan cheese (to sprinkle on top).
β’ Salt/Pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Spray 2 quart casserole dish with βPam.β
3. Melt 1/2 stick of butter and pour in large mixing bowl.
4. Add sour cream and cream of mushroom soup – mix well!
5. Stir in hashbrown potatoes.
6. Stir in cheddar cheese.
7. Scrape all into an 8 x 8 casserole (or 2 quart casserole).
8. Top with the shredded Parmesan cheese.
9. Pour into casserole dish.
10. Bake about 1 hour until bubbly.
Georgia Jan
Hawkinsville, GA
PS: TODAY IS MY BIRTHDAY & YOU KNOW HOW OLD WE ARE!!! WILL YOU SHARE YOUR CORNBREAD DRESSING RECIPE WITH ME???
Happy Birthday, Jan! Enjoy your special day…..
I do the exact same recipe except with Cream of Celery soup. YUMMY! Happy Birthday!
I’m thinkin’ I wanna see that cornbread dressing recipe too. Are we just like a bunch of sisters or what?….one of has something, and we all gotta have it too.
ha-ha-
Happy Birthday, Jan! It is my oldest daughter’s birthday too. She is 25.
I love this recipe and almost submitted it myself. I have made it the day before and had good results. Isn’t it wonderful?
Hope your day was happy, Jan (cause now you’re fast asleep in Georgia while Alaskan Siestas are still burning the midnight oil). Your dish sounds delish!
Hey Ms Jan. I’m the enthusiastic (if not somewhat creepy) dark-headed chick who introduced herself to you at Ridgecrest last week. It was a delight meeting you in person. Thanks for being so…well, so you.
And Happy Belated Birthday.
Love,
Kathy B
Kathy B!!!!!!!!!!!!!!!!!!!!!!
It was so great to meet you!!! I love enthusiastic people!!! Can you tell????? You are a sweetheart and thanks for you encouragement!
Wasn’t Ridgecrest wonderful???
Love, Jan
It was absolutely wonderful! I couldn’t even tell you my favorite part. Blessed beyond measure. Hope you have a delightful Thanksgiving.
Love, Kathy
I love this post! I’ve been feeling very nostalgic this year. My mom, who went to be with Jesus in 1998, was the best cook and always made the moistest turkey that I have ever eaten. So I’ve decided to describe how she did it. Describe being the operative word since she never wrote down any of her recipes.
Best Turkey Ever
After thawing the turkey in the fridge, which you need to start a few days prior to Thanksgiving, my mom washed the bird and then patted it dry. She then rubbed butter all over it, usually using at least a couple of sticks of butter for a big bird at least 20 lbs. or more. (I know this sounds like a lot of butter, but most of the butter ends up in the bottom of the pan.) She would lift up the skin of the turkey around the neck, breasts, and sides to make sure some butter got under the skin. Then she sprinkled some salt on the turkey.
Now the most important and unusual step. My mom placed the turkey in a brown paper grocery bag. Yep, a brown paper grocery sack. A few years ago, thinking that the type of bag wasn’t that important, I used an oven bag, and the turkey did not turn out as moist and tender. So now I always use the brown paper grocery sack. She then placed the turkey (in the bag) breast side down into a roasting pan. She roasted the turkey at 425 degrees for one hour. After the hour, she lowered the temperature of the oven to 325 degrees and carefully turned the turkey and bag over so the breast side of the turkey was up. She continued roasting the turkey until the internal temperature of the thigh was 170 degrees, usually another 1 to 2 hours. She then cut the brown paper bag, pulling it down to expose the turkey and continued roasting until the skin browned and the internal temperature of the thigh was 175 degrees. (If you don’t cut the bag, you will have a tender but pale bird.)
Well, that’s how my mom made the best turkey ever. I always thought this was a bit strange. However, a few years ago I saw a chef from some fancy NYC restaurant on the Today Show raving about a new method for cooking a whole turkey that resulted in the moistest bird. And yes he put it in a brown paper bag!
I have to smile as I write this post, remembering the first Thanksgiving after my mom passed away. I was determined to make everything exactly as she had. My wonderful sister-in-law Gina helped me with every step. But after frettting and stressing over the turkey, we could not find a thermometer anywhere in my mom’s kitchen. We were both afraid of serving an undercooked turkey and making everyone sick. My dad after listening to us worrying over this went to his shop and came back with a digital soil thermometer. He’s a farmer and uses the thermometer to help determine when the soil temp is right for planting. Gina and I burst out laughing when we saw the soil thermometer bringing us much needed release in this tense time. After cleaning the probe, I used it to test the temp of the turkey, though to this day I still am not sure why a soil thermometer needs to go up to 500 degrees!
Hope everyone has a blessed Thanksgiving,
Janell, Denver, CO but wishing to be at the farm in the Oklahoma Panhandle.
I would so try this if I were in the States- alas, to find a paper grocery bag would take a minor miracle! But I’m filing this away!!
I just had to comment right this very moment when I saw the gum you were holding up…haha I just tried it yesterday after seeing it talked about on the Biggest Loser last week and I seriously thought how good can it really be…but I echo that is Awesome. The Key Lime kind is awesome too!!!
I’ll be back later with my recipe and I can’t wait to read through all the posts. Super great idea to incorporate a recipe from here into our Thanksgiving dinner…I love this place!!!
Blessings,
michelle in VT
This is perfect timing. Not only do I want something super super simple for Thanksgiving but I am not a cook and I am recovering from shoulder surgery. I also need something for Christmas Parties so let me hear your super simple, remembering I can’t cook or do mixing becuase of the shoulder.
Oh Kathy-
Praying for God’s healing hand upon that shoulder. I had one surgery at the end of July and another in September on the same shoulder, and am just now getting away from the achy-ness of it! Also praying for something nice and simple to come from this post for you to make!
In Him,
Andrea
Beth –
This is Jennifer from Fairfax, VA.
I LOVE this idea!
Here is a recipe I found on AllRecipes dot com a couple of years ago. It is from “Taste of Home’s Fast Family Favorites” which I discovered is a perfect name for them. Why I’m submitting this: THIS IS A MIRACLE DISH FOR KIDS EATING SOME CARROTS DURING THE THANKSGIVING MEAL! (or any other time) Seriously. My eldest — 8yrs old and a diehard anti-veggie boy — scarfed them and my eldest brother said I’m not allowed to have another family gathering without serving them!
Glazed Carrots (10 – 12 servings)
2 (16 ounce) packages fresh baby carrots
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 (1 ounce) packages ranch salad dressing mix
1.Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside.
2.In the same pan, combine butter, brown sugar and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.
THAT’S IT! They are amazing.
(handy tip: if you have zillions to serve – or only one – type this recipe name into the allrecipes dot com site and they’ll automatically adjust the ingredients list to suit the number of servings you need. I’m mathematically challenged, so I thank God for this feature every time I use it.)
I may have already chosen a Siesta dish to serve at my bustling table as Bev W. of Cadillac MI’s “Cranberry Pumpkin Bread” recipe literally made my tastebuds pop! Of all things! I’m a chocoholic, so this was a surprise. Lavonda, I’m keeping your dip recipe, too.
Can’t wait to give these recipes a go!
BLESS YOU ALL, SIESTAS! LOVE YOU!
Hi,
My sister lives in Fairfax, was there is August would love to meet you next time I am there. She is an art teacher in the Fairfax Public Schools. Her husband works for Scitor. I am from the Arkansas Ozarks
Hey, Siesta Kathy! Would love to meet you! My mom is a retired Chemistry Teacher from Ffx County Public Schools. Boy, this area must have been a culture shock from the Ozarks. Northern Virginia is often like a big bowl of stress soup! I don’t know how so many do this without our Lord and His precious Word.
Jennifer,
I am going to try this. It sounds like a yummy way to dress up carrots.
Laurie from Stuarts Draft, VA
We call this Pink Stuff in my family and growing up I thought this was like a secret family recipe. I was pleasantly surprised when I met my husband and had my first Thanksgiving with his family because they make it too. So, not some family secret, but we now get to have it twice at Thanksgiving!
Pink Stuff (or formally called Eagle Brand Salad)
1 can Eagle Brand sweetened condensed milk
1 can cherry pie filling
1 carton Cool Whip (small)
1 small can crushed pineapple (drained)
1 cup miniature marshmallows
Mix together in bowl. Can add more Cool Whip to make more salad.
Some people add pecans to it, but I just think that’s nasty!
Not your Ordinary Cranberry Salad!
1 small package strawberry jello
1 cup boiling water
1 cup sugar
1 1/4 cups chopped pecans
1 small package frozen strawberries
1 1/2 cup raw cranberries cut in half
1 small can crushed pineapple
Mix jello and water, stir until dissolved, add sugar and cranberries. Let stand 20 minutes. Add pineapple, pecans and thawed strawberries. Mix all together. Prepare the night before. YUM and easy!!
Happy Thanksgiving!
I love to have lots of food to nibble on while we wait for the turkey! The kids love this as a snack after school! It’s great to take to someone’s house also. I always have the ingredients on hand! It can be made healthy for you and so easy also!
Spiced Pumpkin Pie Spread
Blend these (I use a food processor):
4 oz cream cheese (1/3 less fat or regular is best)
1 can 15 oz pumpkin
1/2 cup brown sugar (you can use sugar free brown sugar)
2 tsp pumpkin spice
Top with these:
3/4 cup mini marshmallows
1/4 cup chopped pecans
Bake 350 for 12 – 15 minutes or until marshmallows are light brown. (I make it in two small fiesta bowls about 5 inches in diameter. One dish to eat in the kitchen and one out for company!)
Serve with sliced apples to dip, red, green or both!
Ok Siestas! This is a leftover recipe for Turkey Pot Pie: adapted from Nigela Lawson’s Chicken Pot Pie. Well it starts with Bacon, so how bad could it be?
2 slices of bacon, sniped into small pieces
1 onion diced
1 clove garlic minced
2 carrots diced
2 potatoes diced
1 pint fresh mushrooms, wiped off and sliced
1 c frozen peas
1 t salt
pepper to taste
1 t dried thyme
2 cups cooked Turkey
1 c chicken stock
1/4 c flour
2 TBS butter
2 TBS heavy cream
1 puff pastry sheet, thawed
To make:
Cook bacon in the pan, on medium do not drain that fabulous tasty bacon fat.
add in onions, garlic cook until fragrant and tender
add carrots, potatoes, mushrooms, and peas: cook several minutes until mushrooms release their moisture,
toss in flour and cook for a minute more
dump in the stock and stir up the brown bits from the pan, bring to a bubble and add turkey
Stir in butter and cream
Pour the whole thing into a casserole or pie dish and cover with the puff pastry
bake in 350 oven for 30-40 mins
If feeling adventurous, whisk together 1 egg and a slash of water and cover the puff pastry.
I serve with a fruit salad, the kids LOVE it, the husband LOVES it.
Enjoy!
I am having an Elders meeting at my home the Tuesday after Thanksgivng. Guess What I am having??? This sounds delish!! How many people does this serve?
Yippee!!!! I love me some recipes. Man alive I’m going to have to be disciplined about how much time I spend reading this pack of comments. I could doodle away the rest of my day here.
Alright, here’s my “always, always, always gets RAVE reviews” recipe. I’ve never made it without people talking about it after. (in a good way)
You can use it as an appetizer when people are first gathering, or include it with your desserts.
Caramel Apple Dip
2 pkgs Cream Cheese, softened
1/2 C – 1 C Brown Sugar
1 pkg Toffee Bits (or dice up some Score Chocolate Bars)
1 container of apple caramel dipping sacue
Granny Smith Apples
You don’t have to be worried about using exact amounts of specific ingredients. Just mix the cream cheese together with the sugar and spread it over the bottom of a shallow serving dish (I use a quiche plate). Then spread the caramel dip over top, then sprinkle on the toffee bits. Serve with sliced apples. It’s surprising how good it is.
Happy Thanksgiving Ladies!
My daughter now calls these Mom’s Almost World Famous Green Beans” To my knowledge they haven’t made it outside Wisconsin but let me know if they make it to your state!
WARNING! These are NOT low fat!!! Could be modified but it’s the holidays already, save that for after New Year’s!
Mom’s Almost World Famous Green Beans
Ingredients:
1 Large bag frozen, cut green beans do not thaw!
1/2 pound bacon, (I use thick cut, smoked)
1 large onion, cut in half and sliced thin
White Pepper
salt
Slice bacon into 1/4″ slices. If you partially freeze the bacon it cuts much easier. Brown bacon until crisp. Remove to papertowel. Do NOT pour off bacon grease!See above warning! Turn down your heat to medium low, add onion to bacon drippings and saute until almost clear. Turn heat up to medium and add the frozen green beans to the pan with the onions. You are going to basically stir fry the green beans with the onions in the bacon grease! Pork fat rules!! Add salt and white pepper to taste. If you like it on the spicky side add 1/2 tablespoon of white pepper. You can use black pepper but the taste is different. After the beans have warmed through, add the bacon back in and toss just enough to reheat the bacon but still keeping it crispy. Serve.
Add In’s….
For a little more kick, add some crushed red pepper
For a little more color, especially for Christmas, add some sliced,roasted red pepper at the time you add the crispy bacon.
Enjoy!
Does anyone else love gingerbread this time of year? How about Gingerbread Trifle?
1 box Kruesteze Gingerbread Cake Mix (not cookie mix)
1 large box vanilla Jello Pudding
1 large can of Pumpkin
4 crushed gingerbread cookies
Bake the gingerbread cake mix let it cool then break it up in large chunks into the trifle bowl.
Cook the vanilla pudding mix and cool, then combine it with a large can of pumpkin.
Pour the pudding/pumpkin mixture over the gingerbread covering it all. Serve well chilled with gingerbread cooke crumbles on top….Oh so good!
I have to ask what is a trifle bowl? i dont’ cook at all! Gingerbread is a favortie
It’s just a glass bowl–usually has a small pedestal. The layers looks pretty neat thru the glass.
Here is a yummy, and I mean yummy recipe. Surely not low fat but hey, it’s Thanksgiving!
Artichoke/Spinach Casserole
2 pkgs. frozen chopped spinach: thawed and drained
I can Artichoke hearts, drained and chopped
1/2 cup cream
salt and pepper
2/3 grated parmesean cheese
1 pkg. cream cheese softned
1 cup whole milk
Preheat oven 350. Combine spinach, artichokes, cream, salt, pepper and grated parmesean. Meanwhile cream the cream cheese until fluffy and gradually add milk.
Place spinach and artichoke mixture in glass baking dish, pour creamed mixture ontop.
Bake 30 minutes until bubbly! Enjoy, did I tell you how yummy this is. Everyone have a blessed Thanksgiving!
Caramel Chex: super easy & addictive!
1 stick of real butter (melted)
3/4 Cup brown sugar
1 TBSP corn syrup
1/8 tsp baking soda
8 cups chex
microwave the first 3 ingredients until bubbly
mix in baking soda
pour over chex and mix
microwave chex for one minute
stir
microwave another one minute
stir
microvabe a final one minute
stir and spread over waxed paper
allow to cool & enjoy!
sorry I can’t seem to type or spell π
oh my…we absolute LOVE Chex mixes over the holidays…. I’m totally going to try this one! Thanks for sharing!!
you know, we host “guys night” at our house every Tuesday for the high school youth group…this would be PERFECT for them too!! Double thanks!! haha
beth you really are so funny! i’m not really a cook. i can do it, but don’t over the top enjoy it – i’d rather sew or read a bible study book/bible study (which my husband thinks is my hobby! lol!) here’s my recipe and did i mention? — I can’t wait to see you in bham in december! don’t worry: me and the girls will be camping out if we have to to sit near the front! my back row baptist buds laugh because they know that i will drag them up near the front! now for the recipe:
Pineapple cheese casserole:
2 big cans of crushed pineapple
5 tablespoons of all purpose flour
1 cup sugar
1/2 cup cheddar +/-
topping:
1 roll ritz crackers
1 stick butter
drain pineapple. mix flour and sugar. combine pineapple with flour mixture and cheese. put in greased cass. dish. spread with crushed crackers. pour melted butter on top. bake at 350 for 20 – 30 minutes until bubbly.
enjoy! blessings!! Kimberly π
Though my Mama does most of the cooking, every year I am in charge of the Pineapple Cheese Casserole. The recipe I have is slightly different only in that you use chunks instead of crushed pineapple and you reserve 2-3 tablespoons of juice to mix in with the flour, sugar and cheese. The only other thing is that I mix the crushed Ritz in the melted butter before sprinkling over the top. Y’all this is so good, I always make a double batch so there is some left over for the next day when we need a break from putting up Christmas trees. Speaking of – this dish is great with ham too, which is what we have on Christmas Day.
Love this recipe idea Beth! BTW, if y’all like this The Junior League of Chattanooga will debut our new cookbook – Seasoned To Taste – Savoring the Scenic City in the Spring.
Have a blessed Thanksgiving everyone!
Rebecca
Chattanooga, TN
Beth, here is the recipe for my Grandma’s homemade crescent rolls — the best rolls this side of heaven. Melt in your mouth yumminess. I make them every Thanksgiving for our family gathering.
By the way, thanks for the fyi on the gum! I’ve gotta get me some of that! π
Grandmaβs Rolls
1/2 c. sugar
1/2 c. shortening
2 eggs
1 1/2 c. hot water
1 TBSP salt
2 pkg. improved yeast
5 1/2 c. or more flour
Mix 1/2 of the flour with the sugar, salt, and yeast. Mix hot water and shortening until melted (actually just soft). Add it to the flour and yeast mixture along with 2 eggs and beat with mixer. Add remaining flour (not all at once — in parts). Kneed about 5 minutes.
Cover and let rise until double (1 1/2 hr.). Punch dough down and divide in two parts. Roll out each part in a circle, spread with butter, and cut and form into 18 crescents each. Cover and let rise another hour. Bake in 400 oven for 8-1o minutes (depending on your oven — I actually start checking mine at 6 minutes). Enjoy!
Oh, Cheryl, I want that right now.
Me too Cheryl! I’m lying in bed at 9pm and my stomach is absolutely growling as I read about Grandma’s crescent rolls! I better turn out the light lest I get up and start scrounging for bread!
This one has been in our family for over 30 years. It’s not traditional Thanksgiving fare but we have it every year. It’s great!
Taco Salad
Ingredients:
-1 To 2 Pounds Of Ground Meat/Turkey Meat
-1 Small Bag Of Shredded Lettuce or head
-1 Small Can Of Beans; Black Or Kidney
-1 Small Bag Of Shredded Cheese
-1 Bottle Of Catalina Dressing
-1 Pack Of Taco Seasoning
-1 Bag Of Doritos (crushed)
-Tonyβs Chachaires Cajun Seasoning
-Cayenne Pepper
How To Make:
*Brown Ground Meat, Drain
*Combine All Ingredients In A Bowl And Stir Well
You can eat it at room temperature, cold, or hot. We usually do it room temp and heat in the microwave if we want it hot.
Tina in Louisiana
Easiest Pumpkin Cookies:
1 box Duncan Hines Spice Cake Mix
1 can Pumpkin
1 cup chocolate chips
Mix and bake at 350 for about 18 – 20 minutes!
OK, even I can do that.
you know, I do this exact recipe without the choc chips and bake it in an 8×8 cake pan. I never thought of doing them as cookies…GREAT idea! Thanks!
What size can of pumpkin is that?
I love this post!!! I’ll be busy reading these recipes all day!!!
When my husband married into my family, he LOVED coming to Thanksgiving for this dessert:
Pistachio Pudding With Shortbread Crust
My mom now makes extra since everyone wants to take some home and when we raid the frig at night, you hear, “Where’s the pistachio pudding?” Whoever eats the last bite hides! Trust me – make this! This is my go-to for potlucks. Everyone takes a bite of this odd green dessert and then sink into bliss with all the yummy layers and hunt me down for the recipe!
Pistachio Pudding With Shortbread Crust
Serves: 12 – 15 when made in 9×13 pyrex
All Ingredients:
1 1/2 C. Flour
1 1/2 C. Butter (3 sticks softened at room temp, not melted)
1 C. chopped walnuts (med fine)
8 oz soft cream cheese (not in tub)
1 C. powdered sugar
1 tsp. vanilla
1 Large tub of Cool Whip (family size or 2 topping size)
2 pkgs (3.4 oz) pistachio pudding
Milk β about 4 cups for instant pistachio pudding mix (we use 2%, whole is fine)
Pre-heat oven to 325Λ
Crust
1 1/2 C. Flour
1 1/2 C. Butter softened
1 C. chopped walnuts med fine
Put all three ingredients in a small to medium bowl and mix well so that you no longer see the white flour (by hand with spatula is easier). Press firmly into 9×13 glass pan. Bake 10-15 mins at 325. Since baking time varies with oven, careful not to over bake. The crust should have a very light golden color but not brown. When you press the mix into your pan make sure its evenly spread as this helps in the cooking time and your crust is the important part of the layering. Let cool in frig for 1-2 hours or make the night before so it’s easy to spread the next layer.
Cream Cheese Layer
Combine the following on slow speed with a hand mixer:
8 oz soft cream cheese
1 C. powdered sugar
1 tsp. vanilla
4 oz of cool whip
When your crust is cool, add the cream cheese layer and spread out evenly on crust. If the crust is still too warm, itβll peel up while you try to spread the cream cheese layer, set in frig for a while. (Tip: place cream cheese mixture in a ziploc bag, cut the tip generously and squeeze out like icing. You can pipe it all over, then spread it from there.)
Pudding Top
2 pkgs (3.4 oz) of pistachio pudding with milk β follow package directions to mix in milk.
Pour on top of cream cheese layer and spread.
Top with the rest of the cool whip for a thick layer. Sprinkle with finely chopped remaining walnuts, or any other decoration like chocolate! Refrigerate. Will be ready to eat within 30 mins.
Trust me…make 2!!!!!
Ok… I SOOOO don’t normally share recipes, BUT ~ I couldn’t resist. I am going to share my husband’s FAVORITE side-dish. It’s a family tradition on his side every year since he can remember for “Cheesy Carrots”. It’s HOOOORIBLY bad for you, and everyone always wants to know how I make them – so for all of my “Siestas” & Mama-Beth, here you go!
I use 2-3 pounds of carrots. Peeled, and thinly sliced. Boil on the stove until tender. Drain & set aside.
Make a white sauce in a LARGE sauce/saute pan. (I use a basic white sauce from the Betty Crocker’s Cookbook…LOOK IT UP! …you melt 1/2 stick of butter, stir in a few tablespoons of flour (I never measure), and add milk (approx cup & 1/2) SLOWLY – so it doesn’t get “lumpy” – medium heat on the stove…until you get the right thickness & consistency.) THEN! Turn down your stovetop to low & add the secret…a small cube of REGULAR (NOT LIGHT!) Velveeta Cheese. Cube it up…stir it in till it melts…add the carrots. Let them warm together….(not too long,carrots can get mushy if overdone)
serve in a pretty serving dish! You’ll be famous @ Thanksgiving for making this! If you get into a pickle…anyone, seriously – call me 509-670-0847.
LOVE YOU!
~Julie
OH SHOOT! I forgot to put where I am too! We are church planting in North San Diego County, CA. π
Julie, where are you church planting? I live in Escondido, recently moved here.
Lisa! YOU DID!!! π That’s awesome! GUESS WHAT? We live in San Marcos!!! π Call me~ my number is on the above post…or get my email from my blog. http://www.juliewenzel.blogspot.com
OOOooohhh…. I wondered how to make a cheese sauce that wasn’t runny. That would do the trick.
And I LOVE LOVE LOVE my Betty Crocker cookbook. That’s the perfect recipe for white sauce. I use it constantly.
Hugs,
Melinda
Great idea Beth! I can always use some new recipes π A new favorite here at The Lopez home is Sweet Potatoe Bake.
Serving for 8
3Cups peeled, cooked and mashed sweet potatoes
1Cup sugar
1/3 Cup melted butter
2 eggs
1tsp. vanilla
1tsp.cinnamon
1/4tsp nutmeg
1/4Cup heavey cream or half-and-half.
Topping
1Cup brown sugar 1/3 Cup flour
1Cup chopped walnuts 3 Tbls. melted butter
Mix together with fork;sprinkle over top of casserole.
Preheat oven 325. Mix all ingrediants together except for cream. Beat with electric mixer till smooth. Add cream; mix well. Pour into greased casserole dish. Add topping.
Bake for 25 to 30 mins.
Happy Thanksgiving to all of you Siesta’s !!
Joan DeKoekkoek-Portage, MI
Beth,
I LOVE that gum! I also can’t wait for Talk To Me Tuesdays. I am glad that the James study is going well, we’ll keep the prayers coming! My favorite recipe to make is Pecan Pie. I just use the recipe off the bottle of Karo syrup,so here it is:
1 cup Karo light OR dark syrup;3 eggs;1 cup sugar;2 TBS. butter,melted;1 tsp. pure vanilla extract;1 1/2 cups(6 oz.)pecans;1 9in. unbaked or frozen** deep dish pie crust
1.Preheat oven to 350 degrees.
2.Mix corn syrup,eggs,sugar,butter,& vanilla with a spoon. Pour into pie crust.
3.Bake on center rack of oven for 60-70 min. Cool on wire rack 2 hours before serving.
4.**If using a prepared frozen pie crust, place a cookie sheet on center rack in oven & preheat oven as directed. Pour filling into frozen pie crust and bake on preheated cookie sheet.
5.Recipe tips:Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly, it should spring back when done.For easy clean up, spray pie pan with cooking spray before putting the crust in pan.If the edges are browning too fast, cover them with tin foil.
6.For reduced calories, you may substitute the new Karo Lite syrup for the lite or dark syrup.
7.High altitude adjustments: reduce sugar to 2/3 cup & increase butter to 3 TBS. Reduce oven temp. to 325 degrees.
This is our favorite pecan pie. It cooks easily and makes a firm center (no runny pie!). The only catch is finding Karo Pancake Syrup but it’s worth the hunt!
Mrs. Beasley’s Pecan Pie
1 stick butter
1 cup sugar
1 bottle Karo Pancake Syrup (green label)
4 eggs
2 Tbsp. (heaping) flour
2 tsp. vanilla extract
3 cups pecans, chopped
2 deep dish or 3 regular size pie shells
Over medium heat, melt butter and sugar. Pour in syrup, increase heat to medium high. Bring to a rolling boil and boil for 2 minutes. Remove from heat; let cool for 20-30 minutes. Beat in 4 eggs, one at a time, using a fork. Add flour and vanilla. Beat completely to mix in flour (use a wisk if you have one). Add pecans and stir to mix. Pour into shells and bake @ 325 degrees for 1 hour.
Scanning through these and now I can’t get the image of Mr. French or little Buffy out of my mind! (I just made it obvious I’m a product of the 70’s.)
Oh my goodness!! This is so fun. I am having a hay-day downloading all these recipes.
A quick tip before I give a recipe….if you copy and paste a recipe into you google documents (if you use gmail you have a whole software arsenal to save documents online…that way you can access them anywhere you can get online! This has been a lifesaver for me when someone wants a recipe).
Here is a Pecan Pie recipe I recently acquired that is the BEST one I’ve ever had!
Ingredients
1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
Β½ teaspoons Salt
1 cup Corn Syrup
ΒΎ teaspoons Vanilla
β cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans
Preparation Instructions
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ΒΊ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe.
Allow to cool for several hours or overnight. Serve in thin slivers.
thanks for the gmail info…saving my hand from TONS of writing..haha!!
Sorry, forgot….I am from Eagle, Idaho!
this is embarrassingly easy!! and soooo yummy!!
1 frozen dutch apple pie.
1 1/2 cups light brown sugar
3/4 cup evaporated milk
Bake apple pie as directed (reserving “crumbles” for later)
pour, yes, i said, pour apple pie into mixing bowl and stir it up until all the crust is combined into the apple mixture.
pour into 9×9 pyrex baking dish.
top with light brown sugar
pour evaporated milk over the brown sugar
top with “crumble” mixture
bake at 350 for 35-40 minutes.
(the brown sugar and evaporated milk make a caramel that oozes through the apple mixture)
to. die. for.
(if you can’t find a dutch apple pie you can use a regular apple pie and get an apple crisp mixture to go on top as a substitute)
YUMMMMM! This one will be on my table!
This is making me so hungry! I love the maple whip cream, cream corn, and sweet mashed potatoes oh yum….
somebody help me…
This is one of my favorite Paula Deen recipes! As a transplanted Yankee to Georgia, (and the wife of a true Southern gentleman!) I had to learn to cook “southern” – and Paula Deen is the best for “Southern”. Here’s her recipe for Squash casserole, adapted a tad for my family’s tastes!
Yellow Squash Casserole – serves 6
– 6 cups yellow squash (or combination of yellow crookneck and zucchini) cut into slices
– 1 large onion, chopped
– 1 small can water chestnuts, chopped
– 2 T butter
– 3/4 cup sour cream
– 1 t salt
– 1/8 t black pepper
– 1 cup grated extra sharp cheddar cheese
– 1 cup crushed Ritz crackers
Steam the squash just until tender. Place in paper towel lined colander to drain. While it is draining, saute the chopped onion in the butter until soft. Get as much liquid out of the squash as possible, then mix the squash, onions, water chestnuts, sour cream, salt, pepper, and cheese together. Place in greased casserole and top with crushed crackers. Bake for 25 to 30 minutes at 350 degrees until hot and bubbly.
Enjoy!!
Well It is my birthday on Thanksgiving and I am making a chocolate pie the easy way my grandma did.
Buy I graham cracker crust
1 box of chocolate pudding
1 container of whipped cream
Mix the pudding according to box, put in crust and chill for 1 hour. Add whipped cream. Grandma always said no fuss is good more time for fun and conversation. It being my birthday my mom is cooking. Sweet thing she is and Mama Beth we just discovered you are coming to Nebraska this summer so my sweet mama and I are coming…i can hardly wait.
love to you all, I am looking for some recipes for christmas dinner.
oops! i forgot to post where i’m from. i’m kimberly from tuscaloosa, al, and the recipe i posted was the Pineapple cheese casserole. π
Well honestly, I can hardly make chocolate chip cookies but I can make a whole bunch of fun tortes, truffles, and cheesecakes without batting some short eyelashes of mine.
Here is a dessert i make EVERY thanksgiving…. and even a couple times before (two weekends in a row, mind you, i do a lot of entertaining)
Crust:
1 3/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted (dont use quite that much)
Filling:
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
(calls for 2 tablespoons of brandy, if desired. I dont know how much it would add to it but i make it without)
1. Heat oven to 325Β°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan.(i dont pat on the sides, just the bottom) Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. (Over blending causes cracks in the finished product) Gradually beat in pumpkin mixture until smooth.
3. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
4. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
Then i make homemade whipped cream and sprinkle a tish of pumpkin pie spice on top. YUM!!!
OH, PS!!! I did roast a pumpkin once and used the filling but i could hardly tell the difference.
Love it! I am so with you on the chocolate chip cookies. I make all kinds of over the top deserts, but can not get a chocolate chip cookie to come out right! Glad I am not the only one
I cannot cook, but you HAVE to check out my friend Kate’s blog:
http://www.limedesign-kate.blogspot.com/
It is the only blog (besides this one) that I follow faithfully. She has the most creative decorating tips and the best recipes. I am stealing one of her recipes for this post.
Sweet Potato & Apple Casserole (compliments of Kate’s mom)
Ingredients:
~ 6 sweet potatoes {nuke in micro until ~ 3/4 done and then peel and slice into 1/4 inch slices}
~ 4 Granny Smith apples {or another snappy, crisp apple}, peel and slice
~ 1 1/2 cups OJ
~ 1/2 cup sugar
~ 1/4 cup brown sugar
~ 3 tbsp flour
~ 1/2 tsp cinnamon
~ 1/4 tsp nutmeg
~ 1/4 tsp salt
~ 1/2 cup butter {1 stick}, divided
~ 1 cup chopped pecans
****Optional****
~ 1 package Pillsbury pie crust {I used Pillsbury cresent rolls instead b/c that’s what I had on hand}
Directions:
1. In a greased 9×12 pan, layer the sweet potatoes and apples.
2. Mix the OJ, sugars, flour, spices, and salt and pour over sweet potatoes and apples.
3. Dot with 6 tbsp butter
4. Sprinkle pecans on top
****Optional****
5. Lay out Pillsbury crust and using cookie cutters, cut out little shapes {I used stars, my mom is cuter and uses leaves}. Place the shapes on top of casserole {scatter around}. Brush the dough with melted butter and sprinkle the tops with sugar.
6. Bake on 350 degrees for approximately 45 minutes {should be hot and bubbly}.
FYI- On her blog, Kate has a really nice picture of how this should look when its done (see blog post from October 26, 2010).
This is one of our family traditions. I don’t know if my grandma invented this salad, or borrowed it, but I’ve eaten this literally every Thanksgiving and every Christmas for as long as I can remember.
Strawberry Salad
1 3oz package strawberry jello
1 cup boiling water
1 cup applesauce
1 10oz package frozen strawberries
1 cup mini marshmallows
1 8oz carton sour cream
Mix jello, water, applesauce, and strawberries in 9×9 dish. Let set overnight. Blend marshmallows and sour cream. Spread over jello mix. Keep cool until time to serve.
— Now, my family (husband and 2 girls) like whipped cream instead of sour cream, so we use that. Also, my mom once told me that you can’t double this recipe very well. She also said to use the name brand strawberries and not the generic, because the generic are usually too watery to let the jello set. You also don’t want to get the whole berries, but the ones that are sliced and in “syrup.”
Enjoy!
Hugs,
Melinda
This is the absolute BEST recipe for Thanksgiving!
Roasted Root Vegetable Medley
1-Butternut Squash
3-Large Carrots
2-Sweet Potatoes
2 oz-Olive Oil
1 tbs-Salt
1 tbs-pepper
1/4 tbs-Nutmeg
Peel all vegetables and cut into evenly uniform pieces, about 1 inch each. Place into mixing bowl and coat with olive oil and seasonings. Place onto sheet pan and cook in oven at 375 degrees until vegetables are soft.
You can choose other vegetables, sometimes I add a red bell pepper just for the added color!
This vegetable medley melts in your mouth and the nutmeg adds excellent flavor!
YUM!
Happy Thanksgiving!
Teri
Oops, forgot to add, where I live. Romeo, MI
<3
For all of you chocolatics this one is a little lower in sugar as well:
Chocolate Mousse Pie
1 large box of Sugar-Free Chocolate pudding (serves 6)
1 cup skim milk
8 oz container light (or sugar free) cool whip (or any brand whipped topping), thawed
Oreo pie crust
Mini chocolate chips
Mix pudding & milk together (will be VERY thick). Add 3/4 of container cool whip and gently fold till blended. Pour into oreo pie crust. Top with remaining cool whip and sprinkle with chocolate chips (as little or lot as you desire). Refrigerate until ready to serve.