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.
OK, here it comes. My husband’s absolute favorite side dish. (Just a warning — he’s had four stents put in his arteries, so be aware that this is not a cholesterol-free or lo-cal dish!!)
Corn Pudding
1 can regular corn, drained
1 can cream corn
1 package Jiffy cornbread muffin mix
1 stick of butter
2 eggs
Put the stick of butter in a 13×9 pan and put in 350 degree oven as it preheats, to melt the butter. In a large bowl, mix the 2 cans of corn with the cornbread mix and eggs, until they are well blended. Take the baking dish out of the oven, and carefully mix everything together with the melted butter. Bake at 350 degrees for 1 hour. Sprinkle cheddar cheese on top, if desired, during the last 5 minutes of baking time.
(Just a hint: wouldn’t this be good with a can of little green chilies thrown in? I’m just saying …..!!)
Enjoy, Siestas! And don’t blame me if your family has to have it every Thanksgiving! I gave this recipe to my sister-in-law and she takes it now to EVERY potluck she’s invited to!
I have a similar recipe, but I put diced jalepenos in it, just for a little kick. NEVER any left.
Beth, your such a sweetheart, I enjoy reading your writings.:). I might just try that gum someday.:)Blessings upon you this day.
Wow Ladies! Keep those recipes comin’. My printer has been busy. 😉
My favorite thing to cook for Thanksgiving is Baked Cornish Hens. I’m not very fond of turkey and I tend to “walk to the beat of a different drummer.” Grin. If everyone goes right, I will probably go left.
Anyway, this recipe is super easy.
I carefully select a plump cornish hen for each adult that will be attending. I don’t have to fight the crowd because I’m poking and pinching on tiny cornish hen legs while everyone else is hovering over the massive pile of turkeys.
At home, take the wrapping off of the hens. CAUTION: KEEP ONE OF THOSE WRAPPINGS SO YOU WILL KNOW HOW LONG TO COOK THE HENS LATER. THE DIRECTIONS ARE ON THE PACKAGING, NOT ON THE HEN ITSELF. :0
Wash each tiny hen and take the bag of detached innards out of each cavity. While preheating the oven, put a whole stick of real butter in a small sauce pan and heat it until the butter bubbles. Take the sauce pan OFF of the heat before the melted butter turns brown. IF YOU BURN THE BUTTER, POUR IT IN THE SINK AND TRY TO MELT MORE BUTTER.
Each hen is prepared by sprinkling TexJoy seasoning in the cavity and then put about 1/4 of a stick of real butter in the cavity. Place the hens belly down in a cake pan sprayed with cooking oil then pour the melted butter over the back of each hen and sprinkle TexJoy on top of each.
Depending on the number of hens, cook them uncovered for 1 hour+. (I think I actually cooked 12 of these babies one Thanksgiving). FOLLOW THE COOKING DIRECTIONS ON THE PACKAGING. Check the inside temp of each hen with a meat thermometer by jabbing one of the thighs with the point at the end of the thermometer. I’m not sure sure what temp. the meat needs to be but…again, follow the directions on the packaging.
If the backs of the hen start getting too brown, take a large piece of foil, make it into a tent by folding it down the middle. Lightly place the foil tent on top of the hens until they are cooked completely. Usually, the juices coming out of the hens will run clear (no cloudiness) when they are done.
Take the pan of hens out of the even and let them sit or “rest” while you finish putting food on the table. This lets the meat settle and keeps it moist. Just before everyone sits down or you hollar “LET’S EAT!” :), put one hen on each plate. If you want to impress your guest. Put those cute little “leg booties” on each hen and maybe have a few sprigs of rosemary or thyme on the plate peaking out from underneath each hen’s belly.
These little hens look elegant when placed on each individual plate. Everyone carves their own “hen” and everyone gets two legs instead of one or none at all. 🙂
Anyone have a great Chestnut Dressing recipe?
Yum, that made my mouth water : )
I hated making pie crust. When we had church suppers and I was to bring pies I opted for graham cracker crusts or ready made. Afew years ago I visited a beloved cousin in Roseberg OR. One day we talked about making pies and her dear hubby who by the way is a minister gave me the simplest recipe ever for apple pie. The molasses drizzled on the apples sort of carmelizes the sugar making it less sweet. The pie crust is so simple too:
13/4 C flour
2/3 C butter flavored Crisco
Mix with hand mixer till well blended
1/2 C water
Mix and roll out pie crust is enough for one double crust pie.
4 large Granny Smith apples sliced
1 C sugar according to taste
2 tspns cinnamon
1/4 to 1/2 C Molasses drizzled over top of sugar and cinnamon and apples in pie crust.
Roll out and place on top crust.
1/4 C Milk pour on top of top crust makes crust more flakey
Bake at 350 degrees till done.
Warmest Greetings to you Siesta Mama Beth:)
That gum looks good, lovin the dessert gum:) I have a recipe that is my Grandmothers on my step-dad’s side. It is a new take on baked beans. It doesn’t taste like the baked beans you have ever had at your local bbq. I made it for my in-laws, and now they want me to make for thanksgiving this year:)
Grandma B’s Baked Beans
What you will need:
1 large green bell pepper: chop up only 1 1/2 tbsp worth and cut the rest of bell pepper in a “flower shape”, just slicing it like bread, setting aside the flower shapped pieces for garnish later
1 lb. (precooked and drained) ground beef
1 tbsp. chopped/diced sweet or white onion
1 tbsp. oil
2 medium (15 oz.) cans Van Camps Pork’n’Beans
1 1/2 tbsp. brown sugar
optional: precooked and crumbled bacon, 1 small bag from groc store usually found in salad dressing section
a 9 x 12 or a 9 x 13 glass baking dish
First, cook your beef and have it drained and ready. Get out you skillit:) (Oh too funny, that reminds me of a bluegrass song I heard on the radio once when I was driving through Kentucky. I was called “Keep Your Skillit Good and Greasy (all the time, time, time)” Hilarious I’m tellin ya, but I guess you would have had to have been there:) Ok, back to the recipe…Ok, put in your skillit:) and combine the oil, 1 1/2 tbsp diced green bell pepper, 1 tbsp chopped onion, and your 1 lb. precooked and predrained hamburger meat. Now, you can add your optional small bag of crumbled bacon too if ya’ll want to. Cook until onions and bell pepper are softened. Then, mix into yo large skillit 2 med cans (15 oz. each) of Van Camps Pork’n’Beans, and 1 1/2 tbsp. brown sugar. Stir together until sugar is melted. Now, pour or scrape your skillit mixture ya’ll (I had to say it that way, makes me feel like Paula Deen:) into your 9 x 12 or 9 x 13 glass baking dish and bake that goodness in the oven for one hour total at 400 degrees. When there is about twenty minutes left in the baking time, take your baked beans out of the oven for a sec and place on the top of them your “flower cut” green bell pepper that you had set aside earlier. Place it back into the oven and cook for the remaining twenty minutes. When done, allow to cool for about 5 minutes or so, we’ll say 7 because that is the perfect:) number, and then serve:) It’s good, ya’ll, I’m tellin ya! Sticks to ya’lls skinny ribs!;)
Alright, blessings a plenty to you Siesta Mama Beth and Siestas! Hugs, hugs, Love in Christ to ya’ll:)
katiegfromtennessee
from Knoxville, Tn
I forgot, I forgot:) So I had to come back and tell you Siesta Mama Beth that I prayed for you this morning, Rom. 15:13:) Now, may the God of hope so fill you…joy…peace…believing…faith…that by the power of the Holy Spirit you may abound and be overflowing, bubbling over with hope. Blessings! Warmest hugs:)
katiegfromtennessee
Katie,
These sound delicious… I have never made baked beans in my life but these sound too intriguing not to…:)
michelle
Not joking…Ocean Spray Cranberrry Sauce. Put can in fridge overnight. Open and empty on Thanksgiving day. My favorite thing about Thanksgiving! (Not much of cook!) 🙂
Ha! I am laughing so hard! My Mom always poured the sauce right out of the can too… I can just picture the rings from the can still imprinted on the sauce if she didn’t stir it! : )
My mom too, straight from the can, she was a snob about many Thanksgiving dishes, but not the cranberry sauce.
You mean they aren’t there to guide you while you slice it? 🙂
Love this!! I’m not much of holiday cook(can cook some other things!) cranberry sauce from the can and stuffing from the box are my Thanksgiving specialties, but it’s still good!!
I love the sound the cranberry jelly makes as it shloops out of the can. The kids all gather around as I dump it out so we can hear it together! Yep, a little crazy!
Laura, your my kind of cook! one step and its over!! 🙂
I feel like I’m in good company now! Cranberry sauce shaped like a can is a MUST-HAVE!
With berries or without?!! Ha! I love the berry type, but my husband likes it without berries. So cute!! And it’s not Thanksgiving without it … I hear ya!
that is my favorite too. I think of my mom every time I open up that can. It is my job growing up to do just that.
Ha Ha Ha Ha Ha!!!! Soooo cracked me up!!!!
Definitely the best. A must Thanksgiving tradition!
Too funny. . . that brought back some memories. My mom had this small oval shaped bowel that perfectly held a can of cranberry sauce. She would slice along the lines, and it all looked so pretty (tasty, too). I still like canned cranberry sauce.
Ha! This is my favorite Thanksgiving dish too! One year my mom felt sorry for us and the pitiful cranberry sauce with the rings around it so she stuffed the slices with cream cheese, sugar, and pecans like little sandwiches to try and jazz it up. All us kids complained until she opened up another can. Bless her.
I’m with y’all grinning – I didn’t even know what a cranberry looked like until after college and a friend’s mom made real cranberry sauce! Yup – grew up rings and all!
Perfect! No matter how many wild and crazy cranberry sauce recipes I make – my kids are always most excited about cranberry sauce from a can! : )
This is my favorite too, and my mom rocks the kitchen, so it absolutely kills her that I can eat the whole can by myself 🙂
I make this cheesecake multiple times during the Fall. Tastes amazing with Vermont Maple Whipped Cream. Looks like we’ll have enough recipes for a Siesta Thanksgiving Cookbook.
Pumpkin Cheesecake
Crust:
1 ¾ cups graham cracker crumbs
3 Tablespoons light brown sugar
½ teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8 oz.) packages cream cheese, at room temperature
1 (15 oz.) can pureed pumpkin
3 eggs plus 1 egg yolk
¼ cup sour cream
1 ½ cups sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 Tablespoons all-purpose flour
1 teaspoon vanilla
Preheat oven to 350 degrees.
For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling: Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate 4 hours or overnight.
Enjoy!
Georgine
Austin, TX
Oh heavens…pumpkin cheesecake with maple whipped cream….be still my beating heart. That sounds DE.LI.CIOUS.
Talking about food, wow, that’s all that’s been on my mind these days. What to feed my husband…. he’s just been diagnosed with kidney disease and a tumor on his right kidney, which they can’t operate on just yet because they would put him into renal failure. So now he is on a strict diet, no salt and no potassium… that really cuts out a lot! All these wonderful recipe’s which I can’t use. Anyone know a food website I can go to for this? I might try a few of these another time when he’s not home… 🙂 Looks so good!
Wow, Elvira, I wish I had some really great recipes to share with you at this moment, but I do not. What I am doing is praying for you and for your precious husband. I pray for God’s presence to be felt so much in your lives. You Thanksgiving is about giving thanks to God for His blessings in our lives. “Food” and what to serve on this day seems to be more important than the actual giving of thanks to our Heavenly Father. I pray you find something he really likes and can enjoy eating but more importantly can focus on being together and celebrating that day together. I would pray that for all of us, to focus on our Father.
Thank you Cory , that is so beautiful and thoughtful of you. That is also what my husband Phil and I are doing , Focusing on the Lord! He is faithful!
Elvira so sorry about your husbands disease – I’m lifting up a prayer for his complete recovery and for wisdom for you as you care for him. Once website I love is Allrecipes.com You can search “sodium free” and it will give you lots of different recipes or you could narrow it down to a specific item like “sodium free salads” I’m not sure about the potassium but I bet a dietitian could tell you what foods to avoid.
Thank you so much Ada! I will try that, I know that site, I just hadn’t thought of “Sodium free”.
Elvira,
I’m so sorry about your husband, that must be very difficult. I tried clicking on your link a couple of times but it didn’t work. I am passionate about healthy cooking because I’m battling cancer but I don’t know much about sodium free. I will search for something for you. Contact me at [email protected]
Blessings to you and yours!
Edinburg, TX
My Tuesday Morning Bible Study just finished our last day of Breaking Free, and I made this recipe for them today! They all wanted the recipe, and it’s pretty easy!I even had one of my youth girls have me make this for her High School Graduation Party, so I think it would be called a favorite!
Pumpkin Cheesecake Bars
1 Pound Cake Mix
3 eggs
2 TBS Butter Melted
4 tsp Pumpkin Pie Spice
1 8oz Cream Cheese (softened)
1 14oz Can Eagle Brand Sweetend Condensed Milk
1 16oz Can Pumpkin (2 cups)
1/2 tsp Salt
1 cup Chopped nuts (pecans)
Preheat oven 350
Large Bowl low speed combine cake mix, 1 egg, Butter,2 tsp pumpkin pie spice,mix until crumbly. Press into bottom of pan. (10×13 casserole dish is what I use) Set aside.
Large Mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand, 2 eggs, pumpkin, remaining 2 tsp Pumpkin Pie Spice, salt. Mix well.
Pour mixture over crust; sprinkle nuts on top. Bake 30-35 min or until set. Cool, then chill in refrig. Cut into bars. Store in refrig.
I’m so enjoying reading everyone’s recipes, and thank you Beth for the great idea!
Happy Thanksgiving Siestas!
Blue Cheese Green Beans
Ingredients:
Fresh green beans, vidalia/purple onion, blue cheese, olive oil, maple syrup, balsamic vinegar, dijon mustard, salt and pepper
1. Grab a bag of fresh green beans at the store, cut the ends off, and prepare them by boiling in water for a few minutes — blanching, I think it’s called. 🙂
2. While the green beans are boiling, chop up some vidalia onion (the purple one) — about 1/4 cup full diced.
3. Make the dressing — mix 2 teaspoons of the balsamic, 2 tsps of the mustard, and 2 tsps of the maple syrup. Whisk in 1/4 cup of olive oil. Add salt and pepper to taste
3. Drain your beans and put them into a bowl that you can cover up — like tupperware. Add the onion and about 1/4 cup of crumbled blue cheese. Pour on the dressing. Put the cover on your bowl and shake things up a bit in there so that the dressing and blue cheese get all creamy and all over everything.
Enjoy! 🙂
My mouth is watering, I am going to make that. I love blue cheese and green beans to gether and am a fool for balsamic vinegar! This is right up my alley.
That sounds awesome!
yum!
Yesssssssss…. I must have these. Thank you!
Here is mine: (or at least a version similar to what I make since I’m one of those gals that uses a recipe as a jumping off point for “Pam creations”)
Cheesy Corn Casserole
Ingredients
* 1 (11 ounce) can whole kernel corn, drained or 1 small package of frozen sweetest white corn (thawed)
* 1 (11 ounce) can cream-style corn
* 1 (8 ounce) container sour cream
* 1 egg
* 1 (8.5 ounce) package dry corn bread mix (I use Martha White sweet corn bread mix)
* 1 small onion, diced
* 1 cup shredded extra sharp Cheddar cheese, divided
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
3. Bake in preheated oven for 25 minutes.
4. Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
This is so much fun! I can’t wait to add a little Siestaville to our Thanksgiving celebration. : ) Thanks, Beth!
My husbands aunt always makes this – definatly a must for Thanksgiving!!!
As a South African, in the USA, this is my first official thanksgiving where I get to cook (and pretest the recipes! 😉 hehe) so I’m really excited to be making yummy Sweet Potato Biscuits!
1 large red-skinned sweet potato, pierced with a fork
1 1/3 cup yellow cornmeal
2/3 cup yellow cornmeal
1 teaspoon baking powder
¾ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
½ cup buttermilk
¼ cup Grade B maple syrup
½ cup pecans, toasted, chopped
Preheat oven to 425’F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
Sprinkle dough with flour. Pat into 8½ inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into centre comes out clean, 18 to 22 minutes.
Justine, Washington DC
I’m sharing one of my mom’s recipes because she is the REAL cook in the family. She cooks like a gazillion things and in mass quantities…like for armies…and then we have left overs for days. When I say she is the real cook this is what I mean: She is a GREAT southern cook. Let me see if I can fully explain by sharing our recent conversation:
(Phone rings)
Me: Hey Mom, I thought you were on vacation.
Her: I am. I’m sitting in Paula Deen’s restaurant in Savannah.
Me: Really?!? Is it just delicious…like heavenly?
Her: Well, and you know I’m humble, but to tell you the truth my food is just as good if not better.
Me: (Silent)
Her: Hello?
Me: Mom…you totally just dissed Paula Deen…
Her: Well, I’m just tryin’ to keep it real.
Anyway, here you go. And there are a probably a ton of variations on this out there, but mercy this stuff ends up being on our plate next to our turkey and then again on our dessert plate next to our coffee.
SWEET POTATO CASSEROLE
2 large cans of yams
1 cup sugar
1/2 stick butter or margarine
2 eggs
1 tsp vanilla
1/2 tsp salt
1/3 cup milk
Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter or margarine
1 cup chopped pecans
Drain yams and place in bowl with the margarine and microwave for 3 minutes. Remove, mash and stir in sugar, vanilla, milk, salt. Let cool and stir in eggs. Place in 9×13 pan.
Prepare the topping by melting the margarine and mix in all remaining ingredients. Sprinkle over the potato mixture.
Bake at 350 for 30 minutes.
Enjoy and SEE YOU IN BIRMINGHAM!
Dori
P.S. Can I also say that I would love to have a Talk to Me Tuesday on hair. Because I have the SAME hair cut as you, but mine never stays that voluminous on top and I can never get it that straight. So lay it on me — step by step, product by product. Just a thought in case you are looking for future topics!! 🙂
HILARIOUS!!! =)
Paula Deen has a lot of good recipes in her cookbook.
Her milky way cake is delicious. It’s just that good Southern cookin’ we like!
I’ve been making this recipe (very similar anyway) for years and it is always a huge hit! And you’re right – it’s like dessert too!!!
I too have fallen in love with the dessert Extra gum… I have had the key lime pie and the strawberry shortcake, and both have not disappointed for sure. Can’t wait to try the mint choc chip 🙂
Thanks Beth! I’m so excited to get ideas for Thanksgiving. I grew up with a cookin’ momma and a bunch of men (dad and brothers) who love to cook so there was no room for me in the kitchen! I need all the help I can get. And I love the idea of a little Siestaville at our table. Here’s an easy, yummy favorite of mine:
Cranberry Pecan Relish
1 (16 oz.) can whole-berry cranberry sauce
1 (8.5 oz.) can crushed pineapple, packed in juice, drained
1/2 cup chopped pecans
1/4 tsp pumpkin pie spice
It’s so good I could eat it by the spoonful – in fact, I think I did last year!!
Yum, that sounds delicious and easy! I will give it a try!
It’s so yummy and I am all about easy! Hope you enjoy it Rachel!
This is so simple….add cranberries to your home made apple pie!!! Just love it!! In fact, I add cranberries to the oatmeal cookies and anything else I can find. If I was at home I would send you my cranberry dish made with carnberries (of course!), oranges, apples, pineapples, walnuts, and jello mix….just heavenly!!!
Believing Him~Pamela
Cranberry Bread
This recipe started with Martha Stewart and added ZEST from me 🙂
Ingredients:
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) fresh cranberries
I added: 1 teaspoon vanilla, 1 teaspoon cinammon, 1 teaspoon orange zest (use small grater and just grate up a cleanly washed orange peel, yes the outside!)
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries (I chopped them up roughly)
Pour batter into prepared pan; sprinkle top with brown sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
The cranberries are a bit tart so you can lessen the amount in the recipe, or add a heaping scoop of brown sugar on top!
A great festive bread for Thanksgiving 🙂
Rebecca
from Conroe, TX
HOW ABOUT A SIESTA COOKBOOK?!??!
We could sell them and the proceeds could be used for the Siesta Scholarship Fund!!
Woo-hoo!!
YOU ARE IN LUCK!!! THERE ALREADY IS ONE!! We did it a year or so ago! Contact the ministry office to see how to get one. I can’t remember the lady’s name….the money went to build wells in countries that need clean water!
Hi Roxanne, my name is Holly. You may email me, if you’d like one–I compiled it in 2008. They are $24–covers the cost of the cookbook, shipping and the rest goes to build a water well in honor of Beth and the whole LPM staff. You would love it! I have 20 left right now (and this is my last order). chrishollysmith at msn dot com
Roxanne,
I would highly encourage you to purchase one of these Siesta Cookbooks as Holly did a bang up job on them!!
I will treasure mine forever.
Lovingly,
Yolanda
This is a recipe handed down from my aunt’s mother-in-law. The recipe may look strange, but you gotta try it!
Cranberry Salad
1 pkg cranberries–grind em up in a food processor
1 c. crushed pineapple, drained
1 tart apple, diced
1 1/2c. miniature marshmellows
1 c. sugar
1 c. cool whip
Mix cranberries and sugar and let sit a while. (even a day) Add apples, marshmellows, and pineapple. Fold in whip cream at last minute. You can also add chopped pecans if you want.
Thank you soooo much for this recipe!!!!! This is the exact recipe my mom made and its sooo good. I’ve tried finding the recipe with no luck.Thank you,because I will make this Siesta salad,which will bring back memories of my mom who I miss so much! Thank you! This made my day!!!!Becky
We call this “Cranberry Fluff” at our house:) A family tradition that my girls (14 & 12) now insist on!
I HAVE to add that we whip real cream as my husband insists he can tell if it’s cool whip!
yay Becky! So glad the Lord brought this recipe to mind. 🙂 Happy Thanksgiving!
oh, also…I will have to try it with the real whipped cream. YUM!
Ok…here’s what I HAVE to tell you all about. It’s not a recipe…maybe I’ll get the time to do that a bit later…. but we’ve had the best time ever here at church…”Here and Now …There and Then” Bible study to be exact. I facilitate studies every Monday night and Tuesday morning. This week..we’re on Session 10 which begins with Hallelujah! Right before our study last night a friend sent me this Youtube site about Experiencing a Random Act of Culture that was filmed in Philidelphia on Oct. 30th…. at Macy’s. I had to show it to all our girls in the studies!! Have y’all seen it??? I haven’t been on the blog for a couple of weeks…and so you may already have even talked about this… but I tell you when you’re studying Revelation 19… there was just NOTHING any better that could have brought some excitement to our study! Here’s the site…
http://www.youtube.com/watch?v=wp_RHnQ-jgU&feature=player_embedded
Get ready to be blessed!! Sandi
Amazing! I was truly blessed! Thank you for sharing this with us.
Judy in Louisiana
I saw that on facebook. It is truly awesome and what a wonderful way to praise God! The regular people in shopping that day had no clue what they were in for.
My family likes to eat late in the day/evening so we have a brunch that morning to hold everyone over to the turkey – the best make-ahead breakfast dish ever and so easy!!! (Recipe credit to my sister-in-law and recipe.com)
BREAKFAST FRENCH TOAST CASSEROLE
1 long loaf French bread
8 eggs
3 c. milk
4 tsp. sugar
3/4 tsp. salt
1 tbsp. vanilla
2 tbsp. butter, cut in sm. pieces
Syrup or honey to pour over top before serving
Generously butter a 9 x 13 inch cake pan. Cut French bread into 1 inch thick slices. Arrange bread slices in single layer over bottom of pan. Beat eggs, milk, sugar, salt and vanilla in large bowl until mixed. Pour over bread. (Can sprinkle a little cinnamon over top also if you’d like.) Cover with foil. Refrigerate overnight. TAKE OUT OF FRIDGE 30MIN BEFORE BAKING!!! Heat oven to 350 degrees. Dot casserole with butter pieces. Bake until bread is puffy or lightly browned, 45 to 50 minutes. 8 to 12 servings.
This is so perfect! My guests are coming the night before and I was wracking my brain for something quick in the morning that wouldn’t be a ton of added work (since we’ll be busy w/ turkey, etc. Thanks!
Sweet Potatoe Souffle! Amazing, yummy, tasty, delicious, comfort food I promise it will not disappoint:)
3 cups mashed sweet potato (about 3-4 med potatoes)
1/3 cup self rising flour
1 cup sugar
1 stick of butter, 1/2 for filling and 1/2 for topping
2 eggs
1 cup chopped pecans
1 cup brown sugar
1 tsp vanilla
1/2 cup evaporated milk
Filling:
Peel and dice sweet potatoes, boil until soft. Drain, add white sugar, egg, 1/4 cup melted butter, vanilla and evaporated milk. Mix with mixer until fluffy. Pour into a greased casserole dish.
Topping:
Melt 1/4 cup butter. Add flour, brown sugar and pecans. Stir, the mixture should be crumb-like. Sprinkle on top of sweet potatoe mixture.
Bake uncovered at 350 for 30-35 minutes.
Enjoy!
Sherrie
Spokane, WA
Sweet Sheri,
I am going to try this recipe you posted. My man loves sweet potatoes!! Thank you so much for taking the time to share this with the Siesta community. I will think of you and say a prayer on your behalf at our Thanksgiving meal. Shalom!!
This is a tradition at our home too; so we’ll be making this recipe. Along with the canned cranberry sauce. 🙂
CORN PUDDING CORRECTION!!!!!!!!
So sorry, Siestas, I forgot my own recipe!! This recipe should be doubled to fit a 13×9 pan (and because your family will love it so much), so here’s the correct DOUBLED recipe:
2 cans corn, drained
2 cans cream corn
4 eggs
1 stick of butter, melted in pan
2 packages Jiffy cornbread muffin mix
(I think the real recipe calls for 2 sticks of butter, but, um, that’s a little over the top, so I use one.) You can, of course, cut this in half and bake it in an 8×8 square baking dish (but then you won’t have leftovers!).
Sorry I goofed! When you forget your own recipes, you know you’re in trouble! lol!!
Pat
These are fun for the kids…..
Pilgrim Hat Cookies
24 large marshmallows
24 Keebler fudge striped cookies
12 oz pkg of choc chips
small yellow tube of icing
Set the chocolate-striped cookies stripes down on a wax-paper-covered tray
Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
Chill the hats until the chocolate sets,
then pipe a yellow decorators’ frosting buckle on the front of each hat
Here’s a how to video if you’re interested… http://familyfun.go.com/thanksgiving/thanksgiving-kids-table-fun/thanksgiving-kids-table-recipes/marshmallow-pilgrim-hats-682463/
Longmeadowmama –
I’ve done these for the past 3 years – huge hit! IN FACT, they’re sorta my ‘birthing’ cookie because 2 yrs ago I brought a huge batch to drop off at son #2’s preschool on due-date-plus-six for our princess. As I left the school parking lot, my labor began. She was born that evening and the preschool class enjoyed pilgrim hats while I enjoyed holding her for the first time. The kids like to ‘help’ on making these cookies as well.
I never thought sweet potatoes and bananas were so complimentary. Never would have put them together myself, but 2 years ago, when I was served these for Thanksgiving, I knew they’d be my new favorite dish. Not hard at all to make. Stay tuned, because at the bottom of this, I’ll give you another recipe for “Thanksgiving Blessings” that you can make right now and use as favors or put in a bowl to nibble on.
Whipped Sweet Potatoes with Bananas and Honey
by Tyler Florence of the Food Network
5 medium scrubbed sweet potatoes
4 unpeeled bananas
2 sticks unsalted butter at room temp
1/4 c. honey
kosher salt (Or regular salt)
1/2 c. all purpose flour
3/4 c. brown sugar
1 1/2 c. chopped pecans
Preheat oven to 375 degrees.
Prick the sweet potatoes all over with a fork. Put them in a roasting pan and roast for 30 minutes. Next, add the bananas in the pan and roast an additional 10-15 minutes, until the bananas and the sweet potatoes are soft.
Remove the pan from the oven, but don’t turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh and put in a large mixing bowl. Peel the bananas and add them to the bowl along with one stick of butter, and the honey. Season with salt and beat vigorously with a wooden spoon (or if you’re me, use the electricity!) Mix until the mixture is fluffy. Spoon into an oven proof serving dish and smooth the top of the mixture.
In a separate bowl, use your fingers (or a wooden spoon) to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes until the crumbs are golden. Serve hot. You can certainly make this ahead of time!
Thanksgiving Blessings
Found on the Countown to Christmas Website
(Makes 16 Blessing Mix gift bags.)
Ingredients:
2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms-brand chocolate candy
16 Hershey’s brand chocolate kisses
Directions:
In a large bowl, gently mix all ingredients except Hershey’s Kisses.
Place 1/3 to 1/2 cup Thanksgiving Blessing Mix in small cellophane treat bags. Add one Hershey’s Kiss to each bag. Close bag with chenille stem or twist-tie or any kind of ribbon.
this might be my most favorite post ever! Jesus and cooking… my two loves~
I have nothing to contribute right this moment but I feel like I just hit the jackpot. Whoa. Wow. Yippee and yehaw!!!!!! (I’m not trying to cheat but am seriously nowhere near my recipe books right now).
Melissa from Nashville, TN
This is a great Idea for a post, I see so many receipes that sound so wonderful. I enjoy cooking, veggie casserole is our family standby favorite. Easy to make.
Veggie Casserole
2- 16 oz pkg. of Mixed Frozen Vegetables
1 Sweet Onion chopped
1 Cup of chopped Celery
1 Cup of Grated Cheddar Cheese
1 Can Sliced Water Chestnuts
1 Sleeve of Ritz Crackers
1/2 Butter Plus 2 Tbl Butter
1 Cup of Mayo
Salt & Pepper
Pre Heat oven to 350 Degrees. Spray a 9X13 pan with cooking non stick spay.
Blanch frozen Vegtables drain off all water.
Drain Water chestnuts.
Chop Onion and Celery saute in 2 Tbl of butter until soft.
Mix Sauted Onion, Celery, Blanched Vegetables, Water Chestnuts, 1 Cup of Grated Cheddar Cheese, 1 Cup of Mayo.
Add salt and pepper to taste
Spoon into a 9X13 pan. Bake in 350 degree oven of 30-35 min. until bubbly.
While cooking smash up Ritz Crackers, melt 1 cube of butter in fry pan and cracker crumbs and cook on medium to low heat. Spread cracker crumb mixture on top of casserole, for the last 10 minutes of cooking time or until slightly browned.
Happy Thanksgiving to all
Cori Washington State Pacific Northwest.
My family absolutely LOVES this dish. We’ve added it to our Thanksgiving menu as a “not-too-sweet” option 🙂 It’s really yummy!
Ingredients:
2 bags of red seedless grapes
8 oz. sour cream
8 oz. cream cheese
1/2 cup sugar
2 cups shredded mild cheddar cheese
1 tsp vanilla
-topping-
1 cup brown sugar
3/4 cup chopped pecans
Blend sour cream, cream cheese, sugar, shredded cheese, and vanilla until smooth. Pour over grapes and mix until all grapes are well covered in mixture. Sprinkle brown sugar and chopped pecans over top of grape mixture. Refrigerate until ready to serve. Enjoy! 🙂
Beth,
Thank you for the exciting info on the gum! Mint choclate chip is my favorite ice cream. I can’t believe I haven’t seen this gum in the store yet.
I can tell I love this recipe exchange already. Could you repeat it in a few weeks for Christmas recipes too?
Thank you!
I have a very simple recipe for a jello salad/dessert! It’s really a salad, but very sweet, it’s often saved for dessert. My mom made it for every holiday dinner and I still do. It’s one of my very favorites:
Mix one regular box of cherry gelatin with the recommended amount of hot water to dissolve. Instead of adding the cold water or ice cubes, take a jar of cherry pie filling and mix well. Place in ‘fridge until set! It’s rich and yummy!
(you can use the large box of cherry gelatin for a less rich salad!)
Since I was 10 pecan pie has been my responsiblity at all holiday dinners and my Daddy’s birthday parties. It was the first recipe my mom taught me and of course in those early years I needed her assistance. But since then I have become the family’s pecan pie queen ; )
Here’s the recipe
Pre heat oven to 350
Stir IN ORDER listed
* 3 eggs beaten
* 1 cup white karo corn syrup
* 1/2 cup of sugar
* 1/4 cup of firmly packed brown sugar
* 1 tablespoon of cornmeal
* 1 tsp. vanilla
* 1 tablespoon margerine
* 1/2 tsp salt
* 1 cup chopped pecans (can vary according to your love for pecans, I tend to slip some extra in there)
Put in a 9″ deep dish pie crust. Bake for 45-60 min until it does not jiggle.
perfect… just what I needed!
This is a great idea Beth!!! I have made this recipe several times lately to take to different functions and people rant and rave about how delicious it is. Please enjoy Siestas!!!
Lucious Four Layer Pumpkin Cake
What You Need:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
Make It:
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
How to Slice and Stack Cake Layers:
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute /Omit caramel sauce.
Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Beth – I LOVE this topic! My recipe is from my Great-Aunt and Great-Grandmother and quite frankly, it is NOT Thanksgiving if we do not have this dish. In recent years, we have celebrated with my in-laws, who did not typically have corn pudding. I quickly offered to make it and bring it with me. The best part for me is that my kids love it too and ask for it (even when it is not Thanksgiving). ANYONE can make this!
Aunt Be-Be’s Corn Pudding
2 cups of corn (I use one can of white corn and one of yellow)
4 eggs
2 TB flour
2 TB sugar
1 tsp salt
3/4 cup of milk
6 TB butter
Blend butter, sugar, flour and salt. Add well beaten eggs. Stir in corn. Add milk and blend well. Pour into buttered casserole dish. Bake 45 minutes at 325 degrees.
I love this from Southern Living (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001023670)
Pecan Squares
Yield: Makes about 28 squares
Ingredients
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans
Preparation
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.
I also love this super EASY variation of Cranberry relish (http://familyfun.go.com/recipes/cranberry-pineapple-relish-687066/)
Cranberry-Pineapple Relish
Ingredients
20-ounce can crushed pineapple in its own juice
6 cups fresh or frozen cranberries
1 1/4 cups sugar
1 cup chopped walnuts
1 tablespoon fresh lemon juice
1/4 teaspoon ground cloves
Instructions
Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid.
Pour the liquid into a large nonreactive saucepan. Add the cranberries and sugar. Stir the mixture over high heat until the sugar dissolves and the liquid comes to a boil. Continue cooking it at a boil, stirring occasionally, until most of the berries pop open and the mixture is thick, about 10 minutes. Remove the pan from the heat.
Mix in the pineapple, walnuts, lemon juice, and cloves. Transfer the relish to a serving bowl and refrigerate it uncovered until it’s cold (about 2 hours). Then cover the relish until you’re ready to serve it. Makes 6 cups.
~What a fun blog post! I’m loving looking through these!~
much love,
rachel
This pie isnt a “super Holiday” pie…but it’s a pie, and what pie isnt good at the Holidays? This is my FAVE dessert recipe and we make it every Thanksgiving. What is NOT to love about peanut butter, chocolate, and cream cheese?!?! AND ALL IN A PIE!?!?
Peanut Butter Cup Pie
Kristina Stephens
Dallas, TX
1 unbaked pie shell
1/2 cup sugar
1 Tbsp flour (I use self rising)
2 Tbsp cocoa
1/4 C milk
1 egg beaten
1 1/2 Tbsp butter, melted
1/2 tsp vanilla
Mix and pour into pie shell (I often make 1 and a half recipes for a thicker pie). Bake at 350 for 30 minutes until set. Cool. Prepare topping:
4 oz soft cream cheese
4 oz whipped topping
8 Tbsp peanut butter
1/2 C powdered sugar
1/2 tsp vanilla
Whip together with a mixer…try not to eat it all…and pour over cooled chocolate layer of the pie. (one and a hald or double this recipe, too!)
ENJOY!!! It’s my little piece of heaven!!
Kristina you are the best! I was skimming past all the pumpkin/sweet potato type recipies hoping somone would have something with chocolate and peanut butter! yum!
I’m a horrible student, because I am only doing half the assignment, just wanted to share my favorite on thanksgiving besides turkey…
Italian Wedding Soup:) It’s always before the meal:)
Maybe I can write it out later, I’ll have to ask my mom how to make it:)
Hi Beth, Isn’t that the greatest gum ever? It tastes just like mint chocolate chip ice cream.
One of the easiest recipes that I make is called Cherry Jello. It is light & refreshing after eating all those wonderful fatty foods. It has a different consistency than regular Jello & if you like cherries you will absolutely love it!
Cherry Jello
1 large package of cherry Jello
2 cups of boiling water
1 can of cherry pie filling
1/2 cup of cold water
Mix all ingredients. I mix the 1st 2 ingredients until the Jello dissolves & then add the last 2. Refrigerate until set & then serve.
Hope you enjoy!
Your sister in Christ,
Vickie Carter
Houston (Baytown), Texas
Beth, I have a great recipe for crab dip to share. The husband of a friend created it and then I fiddled with it a bit, but it is the easiest, most delicious recipe and people always ask for it. I tell them it is the thing you can make when the people you forgot were coming are ringing your door bell.
But first…..
I want that cornbread stuffing recipe. I have been hankering after that since the very first time you ever mentioned it, in print or on a dvd or the website, I have no idea which, but I almost came up out of my chair when I read your post cause I just KNEW I was finally going to get that recipe. And then you give me….gum? No offense, but I’m holding out for the real deal.
xx
Kate in Kansas
Love it Kate! 🙂
Beth, as a fellow soul music lover, I believe you will understand when I tell you that I AIN’T TOO PROUD TO BEG. I would seriously love that cornbread stuffing recipe.
But for the appetizer during the wait for the turkey–
Southwest Crab Dip (or as we fondly refer to it in honor of its christening by one of my boys back in the day, Crap Dib)
1 block cream cheese – I always use the reduced fat and if I double it, I’ve even used one fat free and one reduced
1/3 C low fat mayonnaise
3 chopped green onions
Juice of one lemon-may add more
Cayenne pepper to taste
1 can good quality crab meat
Mix lemon juice, cream cheese and mayo until smooth. Stir in chopped green onions and then add a shake or more of cayenne pepper depending on how much heat you want. Stir in crab meat.
It is best if you heat it in the oven at 300 degrees for about 15 minutes or until it starts to bubble, but I have also been known to throw it into a pyrex at the last minute and heat it in the microwave until it is heated through.
As far as chips go, I think it is best with wheat thins or blue corn chips, but I have also baked little wonton wrappers in mini-muffin tins and filled them with it or cut up red peppers for a veggie alternative.
I love this recipe and its just such a pretty presentation!
PECAN PIE TRIFLE DESSERT
8 ounce cream cheese – softened
2 cups cool whip
1 large pecan pie –cut into 1-inch cubes (I used a frozen one-already baked and ready to eat – just cut in cubes while frozen ( got it at Wal-Mart) ~~ Or you can bake your own~which would make it even better.
1/3 cup caramel ice cream topping (may want to use more)
1/3 cup chocolate ice cream topping (may want to use more)
1 cup whole pecans – toasted in microwave for 1 minute and then chopped
l/2 cup Heath’s chocolate butter brickle bits – (sold in 8 ounce bag) , optional
Mix cream cheese, cool whip until very smooth
Place half of pie cubes in bottom of a 4 quart trifle dish or tall clear 4 qt. glass bowl.
Spread half of cream cheese/cool whip mixture over pie cubes.
Drizzle half of caramel topping. Sprinkle with half of chopped pecans (both chopped and whole) – half of butter brickle bits.
Now More Pie Cubes
Drizzle half the chocolate topping and sprinkle with more nuts
Repeat layers until you trifle bowl is full
Cover and chill at least 1 hr. or up to 8 hrs. before serving
*You can find the Heath’s butter brickle bits with the chocolate chips in the grocery section….they may be seasonal- it is good without them if you can’t find.
This recipe has been enjoyed by everyone who eats it. I’ve made it so often over the years at the holidays,my family is suprised when I don’t make it! A friend at work gave this recipe to me 25 years ago!
Brocoli casserole
1/2 cup onions finely chopped 6 tbsp butter 2 tbsp flour
1/2 cup water 3 eggs beaten 1 8-oz jar Cheese Whiz
2 pkg frozen chopped broccoli,thawed and well drained. 1/2 cup cracker crumbs
Saute onions in 4 tbsp of the butter until soft. Stir in flour. Add water. Cook over low heat,stirring until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into a greased 1 1/2 quart casserole. Cover with crumbs. Dot with remaining butter. Bake at 325 degrees for 30 minutes. Serves 8
Thanks Beth for the great idea! A siesta cookbook sounds like a great idea! The money could go towards your mission in Africa! Happy Thanksgiving!
This recipie I saw on a Paula Deen show and I love to put a pile of these on the table of a potluck or when waiting for the turkey to come out of the oven. They are always a big hit!!Something I did last year with my stuffing was different & delicious – I added a granny smith apple peeled & chopped up very fine & some chopped up pecans. It made it so savory!! I am so thankful for Siestaville!
Marylee in Minnesota
Lemon Blossoms
4 large eggs
3 1/2 ounce pkg instant lemon pudding mix
18 1/2 ounce pkg yellow cake mix
3/4 cup vegetable oil
Glaze:
4 cups Confectioner’s Sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 Tablespoons water
Preheat oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs & oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out on a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 Tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon glaze over warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper
underneath to catch any drips. Let the glaze set thoroughly, about 1 hr, before storing in containers with tight fitting lids.
Makes 5 dozen.
I’ve made this, too. DELICIOUS!!
OH my word I love lemon anything. Am definitely making these.
This is a fun idea, I love new recipes! Here’s two of my favorites from Nampa, Idaho. Both of these dishes you can make the day before and refrigerate overnight. Then just bake the next day. Enjoy!
Spinach Mashed Potatoes
Peel, cut and boil 6-8 Idaho potatoes
When they are fork tender, drain and then mash with some milk and 1/4 cup butter.
Add:
3/4 cup sour cream
1/2 package frozen spinach, thawed and drained
1 cup cheddar cheese
Put in a greased 9×13 pan. Cover and bake at 400 degrees for 20-25 minutes. Uncover and bake additional 5 minutes or until heated through.
Swiss Green Beans
4 cans French-style green beans
2 Tablespoons butter
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon flour
1/4 teaspoon pepper
1 cup sour cream
1 cup grated Swiss cheese
Drain the beans. Melt butter over low heat. Whisk in salt, sugar, flour and pepper. Add sour cream. Cook over low heat until sauce is bubbly. Do Not Boil! Remove from heat. Stir in beans. Put in greased dish and sprinkle cheese over top.
Topping: 1/2 cup cornflake crumbs & 2 Tablespoons melted butter. Combine crumbs and butter; spread over cheese. Bake at 400 degrees for 25 to 30 minutes, or until bubbly.
Oh yea, Beth, that is one delicious gum. My favorite reciepe is a diiferent take for sweet potatoes, just peel them slice them and dip them in olive oil sprinkle Herbs
de Provence then bake….very simple very easy and I think they are lucious.
Praying for the work in James. I love Be Mature by Warren Weirsbe, he keeps me on the edge of my seat!
In the Beloved,
~A~
This recipe is so much fun to make and serve. No one really believes you actually cookied a pumpkin, a whole pumpkin! and its soo yummy.
Sausage-Stuffed Pumpkins
Prep: 50 min.
Bake: 1-1/4 hours or until tender
2 cups water
1 cup uncooked brown rice
2 t. chicken bouillon granules
1/4-1/2 t. curry powder
1 # bulk Italian sausage
4 cups sliced fresh mushrooms
1 small onion, chopped
2 shallots, minced
1 garlic clove, minced
5 T. dried currants
1/4 cup chicken broth
1 t. poultry seasoning
1/2 t. rubbed sage
1/4 t. dried marjoram
2 medium pie pumpkins
1/2 t. salt
1/2 t. garlic powder
In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
Meanwhile. in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion, shallots and garlic for 3-5 minutes or until tender. Reduce heat; add the currants. broth, poultry seasoning, sage and marjoram.
Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat: stir in the rice.
Wash pumpkins; cut a 3 in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops.
Place in a 13-in x 9-in. x 2-inbaking dish; add 1/2 in. of water. Bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve. Yield: 8 servings.
Enjoy! Lucy, Missoula, MT
yumm I have some small baking pumpkins, I’ll be trying this one! Oregon Coast
Sweet potatoes like my grandma use to make! I only make these on holidays. It took me a couple of tries to figure out that you can’t use canned sweet potatoes or margarine and there’s no such thing as too much butter 🙂
Peel, slice and rinse sweet potatoes. Layer in 9×13 baking dish. Place 2 1/2 sticks of butter on top of potatoes (depending on how many potatoes you’re baking may need more or less butter). Sprinkle about 1/2- 1 cup of pecans. Bake at 350 until soft. I check after about 20 mins and turn the potatoes to make sure they’re all coated in butter. Once potatoes are soft cover potatoes w/ mini marshmallows and broil until golden.
Well this is my first time ever hosting thanksgiving (I’m only 22, so I’m kinda proud of myself for being brave enough to cook for my mother-in-law). All that being said, I don’t have a huge list of taste tested items for my table. I do, however, make some killer (like in high demand) pumpkin muffins topped by a wonderful cream cheese frosting. So here’s the recipe, and you can have these tasty little things too.
(disclaimer- I got this wonderful recipe from the blogger known as The Pioneer Woman, and she breaks it down with pictures and everything).
You need:
1 Cup of flour
2 tsp of baking POWDER
about 3 tsp of pumpkin pie spice (I make it easy)
1/2 tsp salt
Mix all these together the cut in:
4 tbsp (half a stick) of butter.
Let the mixer do the work for a bit. When you come back to it, you should have delightful little balls of butter covered in your flour-y mix. It feels like a sandbox after a light rain… only tastier.
IN A SERARATE BOWL wisk together:
1 cup of pumpkin puree
1/2 cup of milk
1 egg
1 1/2 tsp vanilla
Then combine it all, gently hust until mixed well.
grease your cup cake pans, then grab a little dish (I use a paper cupcake holder) and mix a couple tbsp’s of sugar with some more pumpkin pie spice.
fill up your cupcake pan, filling only a little over halfways- then sprinkle your sugar/ spice/ everything nice on top of them. It should make two dozen, but maybe more like 22 if you’re generous.
Put em in for about 20-25 min. at 350 degrees.
While they bake mix together:
1/4 cup of softened butter
4 oz Cream Cheese
1/2 lb powedered sugar (I estimate about 2 cups, maybe a bit more)
1/2 tsp vanilla
let it mix really really well.
Take your muffins out. Let them cool. Frost, I use a star tip, but a pretty swoosh with a knife looks charming too. Dust a little bit more of your sugar/ spice mixture on top, just for a sparkley bit holiday wonder!
Get a notepad ready to take down orders. 🙂
Love you siestas!
I have made many cranberry salad recipes over the years, but once I started making this recipe, I stuck with it and it is a family favorite.
Cranberry Salad
1 pkg. fresh cranberries
1 cup sugar
1 cup chopped pecans
1 small can crushed pineapple, drained well
1 small container Cool Whip, or half of 8 oz. container
Chop berries in blender and combine with sugar and let sit
Overnight. Add rest of ingredients next day.
Oh what fun. love love love to have fun with food. one favorite is : take some homemade gluten-free bread (made from the gluten free pantry sandwich bread mix) -sorry i’m not at home so cant write it all word for word- and slice this homemade bread into 2 nice thick slices. then on one slice put cooked cranberrys on it. then some stuffing that came out of the turkey. then on another slice of this homemade bread put some more cooked cranberrys, and some slivered chunks of the turkey. feel the weight in both hands. yum. then place each slice on the toaster oven rack (DO NOT USE THE KIND OF TOASTER THAT HOLDS BREAD UP AND DOWN-YOU NEED THE KIND OF TOASTER THAT LAYS THE BREAD DOWN FLAT) and heat it up just a little bit, dont want to toast the bread, just wanta heat it up a little bit. watch it through the door as you will see a little steam coming off of it (AND DONT USE MICROWAVE- IT JUST MAKES THE BREAD TOUGH and EXPLODES THE CRANBERRIES-YUCK) . then take it out with a metal flat cookie turner or something you got that will get it out of there without losing much of it down into the toaster grate. then on a cutting board, place them side by side. then take the flat cookie turner and turn it upside down and place it on top of the turkey side as you pick up the bread in your hand – then flip this over onto your stuffing and cranberry slice kinda quick like as you also slip that cookie turner out of there as you connect the two together. OK! now smoosh it down some with your paws. then cut in half. then put it on a plate And Put on your Bib! cause it might drip some red cranberry juice out of it and get some fresh coca-cola and get in the recliner with a good movie and a soft blanket and enjoy this after thanksgiving treat.–Pat Wilfong, Green Bank, WV
I love Thanksgiving because it is the only time of year that we see certain relatives, even though they don’t live very far away. Everybody stays so busy with their families so it’s nice to catch up once a year. Here is the Twice Baked Potato Casserole that I make every year. It’s LOADED with calories but I guess that what makes it so yummy!
Twice Baked Potato Casserole
8 medium potatoes, baked
8 oz. Cheddar Cheese
8 to 16 oz. sour cream (depending on your tastes)
8 oz. cream cheese, softened
1/2 cup milk
1/2 cup butter, melted
2 garlic cloves, minced
1 1/2 tsp. salt
1/2 tsp. pepper
Peel potatoes & mash while still warm.
Stir in cheddar cheese & next 7 ingredients.
Spoon lightly into greased 13 x 9 baking dish.
Bake @ 350 degrees for 30.
Optional: Can sprinkle with 1/2 of cheese & 6 bacon slices, cooked & crumbled
(It has enough “stuff” so I don’t usually do this!!!)