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.
First off, I have to say that I have never cooked Thanksgiving dinner. Yes, we have turkey and all the side dishes through out the year. It is just the 4 of us usually at Thanksgiving and we make a family day out of it by going somewhere and we eat our dinner at Cracker Barrel and this year is no exception. We are spending the day in DC with my grandparents and yes, they are eating with us at Cracker Barrel. That said, this is what I make for when we get home:
Coffee Mud Pie
1 jar, 11.75oz hot fudge topping, slightly warm (Smuckers)
1 9 in premade chocolate piecrust (Keebler)
1 qt coffee ice cream (any brand you like, Edy’s)
1 cup frozen light whipped topping, thawed (Cool Whip)
1 bottle, 7.25oz chocolate shell topping (Smuckers or on sale)
Drizzle half of the warm fudge topping over bottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 mins.
Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in 1/4 cup of whipped topping. Fold in remaining whipped topping to create a mousselike texture.
Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hr. Drizzle 1/4 of the chocolate topping over top of the pie. Freeze pie 5 mins. Repeat drizzling and freezing 3 more times. Cut pie into wedges and serve immediately.
I save the chocolate topping step until we get back home since that is the last 20 mins. You can freeze it up to 3 days, not that it lasts that long.
This is a special item for just that day so the kids look forward to it.
I can’t wait to try some of these great sounding recipes!
I don’t like coffee but I’d try this, it sounds good! One time I had a piece of a chocolate-expresso pie and there was so much caffeine I was shaking, haha
Ahem….. The recipes are amazing and so is Siestaville. This recipe has been a breakfast family tradition for holidays ONLY, for many years.
“BOUNDARIES” CASSEROLE
10 eggs
1/2 cup self rising flour
2 cups cottage cheese; small curd
1 lb. monterey jack cheese; grated
1/2 cup melted butter
7 oz can diced green chilies (drained)
Preheat 350. Large bowl beat eggs, sift flour over the eggs & mix well. Fold in cheeses, butter and chilies. Pour into greased 9 x 13 and bake for @ 40 minutes. Serve with your favorite salsa and favorite bread/rolls.
Happy Thanksgiving,
Vickie
another favorite is pumpkin pie but i change it some.
that’s me, always changing the recipe a little.
so, get yourself a can of that “libbys pumpkin pie mix” and in place of the evaporated milk, i use lactaid milk. and i put it in a crust sometimes and sometimes i just pour it into papered mini muffin cups. this way doesnt need a crust. and then i put the metal mini muffin pans on top of another metal long cookie sheet and bake them this way on center oven rack. yum yum. this way with the muffin cups and no crust is easier on gluten-free needs in diets and the lactaid milk makes it so that those with milk allergies can eat it too. also for gluten-free turkey lovers there are gluten-free whole turkeys to be found- just look for them. thanks so much for asking for some of my treats. — pat wilfong ,Green Bank, WV
Thank you! <3
Be sure to catch the Thanksgiving Dinner throwdown between Pioneer Woman and Bobby Flay, Wed. Nov 17 on the Food Network. 7 pm Mountain Time
Hi everyone! I’m Laura from Newberry, MI. I love sweet potatoes for Thanksgiving and usually serve them in a casserole. However, last year my dad found this recipes and asked me to make it as I am usually in charge of desserts. I wasn’t so sure about sweet potato pie but I loved it and liked it better than pumpkin pie. It is easy to make as well.
Sweet Potato Pie
2 cups peeled and cooked sweet potatoes
1 cup sugar
1/2 stick melted butter
2 eggs
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 cup milk
9 inch unbaked pie crust (homemade or store bought works just the same)
Preheat your oven to 350 degrees F
With an electric hand mixer on medium speed combine sweet potatoes, sugar, butter, eggs, vanilla, salt, cinnamon and ginger. Mix completely then add the milk a little at a time and blend on low speed until all milk as been added. Pour filling into pie crust and bake 35 to 45 minutes or until pie is set and a butter knife when inserted comes out clean.
Serve with whipped cream
Hint: If the edges of your pie crust start to get too dark you can wrap foil around the edges to prevent from happening.
Enjoy!
Happy Thanksgiving everyone!
Laura-
I almost fell off my chair when I saw you are from Newberry! My Man is from there, and much of his family lives in Mc Millan. I was so excited I forgot to leave a recipe! Anyway–so great to know you all love Beth as much as we do here in Memphis! God took my Man out of the “UP”, but you can never get the “Yooper” out of my Man! Blessings!
That is really funny! I travel a lot for work and it seems like regardless of where I go I usually meet someone who has ties to the U.P. in some way. I most definitely agree that you cannot take the Yooper out of the man. Hope you have a wonderful Thanksgiving!
Y’all…I think I’ve gained 2lbs from this post. :0/
I thought I was the only one gaining weight as I read these recipes. I guess next Tuesdays topic will be self-control :>)
This is funny. Good idea for a topic!
LOL, we wouldn’t have anything to write!!
My mouth is watering! I laughed when I saw what kind of gum you had, now I have to give it a try. Wasn’t sure it would work in a gum but I trust my siesta Mamma. My recipe is mint and chocolate, but not sugar free Every Thanksgiving my grandma made creme de minth cake. When I was really lucky my grandma would surprize me with one on a nonholiday. I know… she was the best. Now that she is gone and this year being away from all family for the first time I don’t care about the turkey or stuffing. What will make it Thanksgiving is my grandma’s creme de minth cake!
you need:
1 box white cake mix
egss (amount called for on the box)
oil (amount called for on the box)
water (amount called for on the box)
creme de minthe
1 jar chocolate fudge ice cream topping (has to be the thick stuff)
1 container of cool whip
Prepare cake mix according to box directions and add 4-6 tblspns of creme de minthe. Bake according to the box directions. When cool pour on the jar of chocolate fudge topping and spread evenly. Mix 4 tblspns creme de minthe to the cool whip and spread on top of the chocolate layer. Refridgerate and enjoy!
Since the alcohol does not have a chance to cook out of the cool whip you can leave it out, my grandma forgot to add it from time to time and it was just as good. 🙂
Meghan
Whitehouse, TX
Oh Meghan, that sounds yummy! I think i’ll try it sooner! thanks for sharing 🙂
This is so much fun! Here is a to die for Pound Cake. I consistently get asked to bring it to parties and dinners. Two Thanksgiving’s ago, I sold about 40 of them! I have often thought I should ship one to the LMP office! 🙂
Sour Cream Pound Cake
6 eggs
2 sticks butter
3 cups sugar
1 pint sour cream
3 cups CAKE flour (I use Swan’s Down)
1/4 tsp baking soda
1 tsp vanilla
Preheat oven to 350 degrees. Separate eggs and beat whites stiff while cold, set aside. Cream butter and sugar. Add egg yolks, one a time, mixing after each one. Add sour cream, mixing thoroughly. Mix together cake flour and soda. Gradually mix into the sugar/egg mixture. Fold in egg whites and vanilla. Pour into greased and floured tube pan. Bake 1 hour and 5 to 10 minutes depending on your oven. Turn out immediately.
The secrets are separating the eggs and the cake flour and don’t overbake it. If you serve it warm, there is no need for any topping! Enjoy!
That was supposed to be LPM office! LOL!
Pam…is the butter salted or unsalted? And by a tube pan, do you mean a loaf pan?
Thanks so much! Susan from Georgia
I always use salted butter. The pan is a regular pound cake pan – not a loaf or a bundt. And it makes a lot of batter so you need a large pan. If you have extra batter you can always make cupcakes from the excess – and they are yummy!
I always use salted butter. And you will need a large poundcake pan – not a loaf or bundt. You may have excess batter because it makes a lot – you can always make cupcakes out of it! Yummy!
Susan – I am in Brunswick – we are only an hour apart! 🙂
This is one of my favorite recipes as well. I’ve been making this pound cake for over 40 years and my oldest son still asks for it as his birthday cake! This would be the recipe I would post! I can hardly wait to try several recipes over the coming weeks (and beyond.) Beth, what a fabulous idea for siestas to share! Anxiously awaiting to see what everyone has tried!
Yes, this is a great one! And, beating the egg whites separately is a must – makes for a heavenly texture! Slight variance: I only use 1/2pt sour cream, add a dash of salt, and put in 1tsp lemon extract in addition to the vanilla. Try it – it will melt in your mouth 🙂
I love you like crazy to seista mama
glad that your study is coming along good I can’t wait to get my hands on it we are study James in church on Sunday mornings thats what our Pastor is preaching on an I love it.
Anyway here is my recipe even though I do not cook because my mom is here she always wants to go out to eat and I always want to cook at home but I never have that oppurtunity but I will make me some dessert to have at home and I might just cook for myself the next day we will see.
Pumpkin Bars
2Cups of all purpose-flour
11/2 cups packed brown sugar
2 teaspoons baking powder
1teaspoon baking soda
2teaspoons of pumpkin spice
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup apple juice
1 can 15 ounces pumpkin ( not pumpkin pie mix)
2 eggs
Frosting one container of ( 16 0unces ) cream cheese creamy ready to spread frosting
Directions
1. Heat oven to 350 Grease 15x10x1-inch pan with shortening Lightly Flour. In large bowl with an electric mixer beat bar ingredients on low speed until moistened. Beat 2 minutes on medium speed. Spread batter into pan.
2. Bake 20- 30 mintues or until toothpick inserted in center comes out clean. Cool completely (about one hour)
3. Spread frosting over cooled bars. Refrigerate until set about 30 mintues cut into 8 rows by 6 rows Store in refrigerator.
P.S. I chop up walnuts and put on the top of the frosting if you want to do that I like it that way.
Carol
Albuquerque NM
Happy Thanksgiving to everyone
Ohhhhhh…these sound YUMMMMMMMMY.
I do the majority of the cooking for Thanksgiving, and while I love the deep fried turkey and the cornbread dressing with giblet gravy, my favorite part is my french apple pie straight out of the betty crocker cookbook that my mother-in-law gave me when I got married.
Apple Pie Filling
c. sugar
c. all purpose flour
tsp. ground cinnamon
tsp. ground nutmeg
dash of salt
c. tart apples, such as Granny Smith (about 6 medium sized apples)
emon juice
rech Topping
c. all purpose flour
c. packed brown sugar
c. firm butter
Apple Pie Filling
Heat oven to 400° F. Peel and thinly slice apples. You can soak apples in about 6 cups of water with about 1 tablespoon of lemon juice to keep them from browning while you slice. In a large bowl mix sugar, flour, cinnamon, nutmeg, and salt. Stir in sliced, drained apples. Spoon mixture into a pastry-lined pie pan.
French Topping
In a small bowl mix flour and sugar. Use a pastry blender or fork to cut in butter until the mixture is crumbly. Spoon evenly over apples and cover the crust of the pie with aluminum foil. During the last 10 to 15 minutes of baking cover the topping with foil to prevent it from becoming too brown. Bake pie for 35 to 45 minutes of until golden brown. Serve warm.
I love this post and it has been so fun reading recipes! And like another siesta said… Jesus and food. Two of my favorite things!
Which reminded me of a point my husband made in his sermon this last Sunday from I Chron. 29:22: “They ate and drank with great joy in the presence of the Lord.” This happened as the Israelites gave their offerings for the temple and is a foreshadowing of Acts 2 and ultimately Revelation and the marriage supper of the Lamb.
So this Thanksgiving as we gather let’s think ahead to that ultimate THANKSGIVING celebration. 🙂
Heather
Lewiston, ID
PS Beth, our church got the miracle we were praying for this last weekend. We break ground January 5!! And when we gathered to hear the news, the worship that broke out was astounding. And if earthly worship is like that… well, I can’t even imagine heaven. So thanks for praying for our precious church in Idaho, Beth. God is doing great things indeed!!!
Hello dear Siestas! Oh Mrs. Beth, I am just loving this post and have already added so many new recipies to my cookbook! What a great idea. These dishes are easy to make (a must for someone who likes to cook but has minimal skills with it!)
I have two fave Thanksgiving dishes:
Corn and Green Bean Casserole
1 can shoe peg corn (drain)
1 can french green beans (drain)
1 can cream of celery
1/2 cup cheddar cheese
1/2 cup onion
1/2 cup sour cream
dash of salt
Mix and pour into dish. Top with 1 roll of ritz crackers, 1 stick butter, and 1/2 cup almonds. Bake at 350 for 45 min.
Peanut Butter Balls (“Buckeyes”) *My personal fave!*
2 sticks margarine (softened)
1 1/2 cup peanut butter
1 tsp vanilla
1 3/4 graham cracker crumbs
1 (24 oz.) pkg. chocolate bark candy coating
Mix margarine and peanut butter. Add vanilla, sugar adn crumbs; mix well. Form into marble-sized balls and freeze at least one hour. Melt candy coating according to package directions. Dip balls in chocolate with toothpick adn drop onto waxed paper.
Happy Thanksgiving and Blessings!
My name is Joyce and I live in Oklahoma.
When you mentioned Keith’s sister and her family living in Japan, oh…I wanted to share my recipes for fried rice, beef and peppers, sweet and sour chicken and egg rolls. My mother took cooking lessons while we were in Okinawa, Japan years ago. My sister Donna is actually cooking Japanese food for Thanksgiving.
My recipe is Blueberry Dessert Pie and it is very simple.
1 (8 oz.) pkg. cream cheese
1/2 c. confectioners sugar
1 c. cream, whipped
1 can blueberry dessert
1 (9-inch)pie shell baked gram cracker
Mix cream cheese and sugar until smooth. Beat whipped cream until it holds soft peaks. Fold in cheese mixture.
Pour into baked and slightly cooked pie shell. Top with blueberry dessert. Chill at least 2 hours.
Thankful for God’s blessings!
Yeah!! My husband just told me he wanted a blueberry cream pie, but we didn’t want to brave the lines at Marie Callendar’s. I will try this one – it sounds awesome! Thanks!
I can’t wait to try several of these recipes! Thank you ladies for sharing.
CANDY CORNUCOPIA’S
Ingredients:
Brach’s Harvest Mix (mellowcremes) candy – the kind with the shapes of corn, pumpkins, hay stacks, etc.
Sugar Ice Cream cones
Pencil
Boiling water in a teapot
Directions:
Bring water to a boil in a teapot. Place the pointed edge of a sugar cone in the spout for a short time (until slightly softened but not soggy). Remove and wrap the softened end around a pencil like the shape of a cornucopia and hold in place until it hardens enough to stay. Put one at each place setting and arrange the candies in and around each sugar cone.
My kids made these every year growing up and love them! When small, I held the cone around the pencil long enough for it to cool to touch and then let them take over holding it and putting them on the table. They also loved to arrange the candies. My daughter is now in her mid-20’s and still makes them. She gets creative by decorating them with colorful frosting designs including piping the names of the guests on the sides. I usually have extra ziploc bags for guests who want to take theirs home for later to snack on.
Happy Thanksgiving!
Jani
Agate, Colorado
Hi all, What a great idea Beth!!!
My recipe is MOM’S BROCCOLI HOT DISH (from MN)- always a favorite at holidays (or the one thing I can make anyway):
INGREDIENTS:
2 – 16 oz bags of frozen broccoli cuts
cook in microwave about 15 min, salt lightly
1.5 C of grated Mild Cheddar Cheese [my preference]
(OR 1 pkg of sliced Velveeta cheese – Mom’s preference)
2.5 rolls of Ritz crackers (regular)
2.5 sticks (1 1/4C) of melted butter (melt in big skillet)
1 Quart container (a med size corning ware dish)
Crush crackers (in the sleeve works best) and mix with melted butter-right in the skillet.
In the Quart containter: LAYER broccoli, then cheese and then the cracker/butter mixture, making 3 – 4 layers.
Bake in low oven until cheese melts.
ENJOY!!! 😀 Happy Thanksgiving to you all!!!! Love, Barb in Prescott Valley, AZ
Yummy…sounds like a great alternative to green bean casserole. Think I’ll try it!
It is so interesting to read all the variations on family favorite recipes! This one is courtesy of my principal, and I couldn’t believe how great these easy cookies taste!
Cranberry Cookies
1 package (tube) of sugar cookie dough
Craisins (dried sweetened cranberries)
pecan pieces
Let the sugar cookie dough sit at room temperature for about 15 minutes to soften. Put it in a bowl and use an electric mixer (or stand mixer) to start blending. Add some Craisins and pecan pieces (I don’t measure, just add until it looks like enough) and mix well. Using a cookie scoop or spoon, drop onto ungreased baking sheet and bake at 350 for 10-12 minutes. Let cool on baking sheet 5 minutes, then move to wire rack to cool completely.
Love these!! Enjoy!
Kelly
PS- Can’t wait until Birmingham! Went to Samford and am excited to go visit some old stomping grounds!!
I am torn between sharing my Turkey recipe or my Cornbread dressing. My family starts talking about my turkey in June. lol
However, I think I will share my cornbread dressing. This recipe is delicious and moist.
3 Tablespoons butter
1 cup finely chopped celery
1/4 chopped onion
3 cups soft bread crumbs. (I use Pepperridge Farms Cubed )
3 cups of cornbread. (I cook cornbread in my iron skillet and one 13 x 9 pan)
3 or more cups of chicken broth
2 eggs
1 tsp. poultry season
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. sage
2 cans cream of chicken soup
Preheat oven to 350 degrees
Heat butter in skillet over medium high heat. Add celery and onion, cook , stirring until tender , about 5 minutes. Remove from heat.
Combine celery mixture with bread crumbs and cornbread, mix well. Add broth, eggs, poultry seasoning, salt, pepper, and sage; mix well. Spoon into a 13 x 9 inch baking pan . Bake until light brown and crisp around the edges, about 20 minutes.
Enjoy!
Happy Thanksgiving Beth and family and LPM family and my beautiful Siestas!!
Love,
Patty
Thank goodness. Sounds like the way my mother in law used to make it. I never got the recipe! I’ll try it this year.
This recipe truly makes the moistest dressing for days after Thanksgiving. Happy Thanksgiving!
Fun,fun!! Recipes are so much fun to share! We have a large family and everyone usually has “their” dish, you know, the one their good at making that they always get asked to bring every year?! Well, I’m designated to bring the ham and this recipe:
Cauliflower & Broccoli Salad
1 head cauliflower,broken into small pieces
1 head broccoli, cut fine
1/2 purple onion, chopped
2 green onions, chopped
2 small boxes of raisins
1/2 cup sunflower seeds
5-6 pieces bacon, fried and crumbled
Toss all above items in a large bowl.
Dressing: 1 cup mayonnaise
2 tsp. apple cider vinegar
1/4 c. sugar
Whip together in a small bowl and pour over the vegetables and toss. Chill. (If you prefer, you can add the bacon and sunflower seeds right before serving so they’ll be extra crunchy!
Wishing you Ms.Beth and your family and all of siestaville a wonderful Thanksgiving!!
Atlanta, Texas
Just want you to know that this is my family’s FAVE – it is so YUMMY!
Oh, boo! I’m not a cook. I have no holiday recipes. None! I keep hoping my husband will follow Keith’s example and think his cook is a good wife so I can claim at least one of the two. But since I want to keep playing with you all in this fun Tuesday game, I’ll steal one from Penzy’s Spices Thanksgiving 2010 booklet that looks real yummy (recipe by Cari Donaldson; she says it’s super easy):
APPLE UPSIDE DOWN CAKE
Filling:
4-5 apples peeled, cored, cut into six equal parts
1-3/4 sticks butter
3/4 cup sugar
Cake:
1 stick butter
2/3 cup sugar
1-1/2 tsp. pure vanilla extract
2 large eggs
1/2 cup sour cream
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp salt
1/2 tsp apple pie spice or cinnamon
1 small apple peeled, cored, finely chopped
Preheat oven to 375 degrees. Melt butter over low heat in 9- to 10-inch iron skillet. Add sugar, stir, then place apple slices in pan (wedge side down).
Cake: Cream together butter and sugar in mixing bowl. Add vanilla and eggs; mix well. Add sour cream; mix well. In a separate bowl, sift together flour, baking powder, salt, and apple spice/cinnamon. Gradually add flour mixture to batter until just combined. Gently stir in chopped apple.
Remove skillet from heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Bake at 375 degrees for 25 to 30 minutes, or until cake is golden brown and bubbly. Allow the cake to sit in the skillet for 5 minutes and then turn over onto a serving plate. Serve immediately.
Serves 8.
Oh! I’m so excited! I was practicing such self restraint and not getting online today until: 1) the Lord and I had spent time together – in Ps 90, no less. What an amazing psalm. What an amazing God!; and 2) til my house was “more or less” clean. Or maybe that’s “more than less” clean. I’d plumb dumb forgotten this was a Siestaville Day!
This topic will be easy to share: Jalapeno Slow Roasting Turkey. You take your bird (girls: splurge and go organic). You clean it out (pull out all the weird innards, wash and pat dry). You take whole, fresh jalapenos (not the pre-cut in a jar nacho kind) and stuff the inside of the bird with jalapenos. Put in five or six (or more if you’re a jalapeno fan). Generously add a ton of pepper (like three heaping tablespoons) and salt (regular amount of salt). Generously rub the outside of your turkey with olive oil.
Next you take your bird and place it breast side down in your roasting pan (you can use a rack if you want to, though I never do). You place it in a preheated oven of 300 F degrees for one hour. Then you adjust the heat to 180 – 185 F. You need to leave the turkey in the oven for three times longer than the normal roasting time. So, if you have a 20 lb turkey and it takes 15 mins per lb to cook, that would be five hours. Using this method of slow-roasting, it would take 15 hours – which means you need to put the turkey in the oven THE NIGHT BEFORE.
Figure out when you want to serve your turkey and adjust your times accordingly. I first learned about this slow cooking method from Emilie Barnes in her book The Complete Holiday Organizer. Do not question Emilie. You can question me, little Warm (today it’s actually freezing) in Alaska, but please, do not question the beloved, tried, true and revered Emilie. (Smile).
And Bon Apetit, Girls! Because that is what you will be saying. You’ll open that door on Thanksgiving morning (or noon), take off the lid to your roaster and remember why you love turkey so much!! Do remove the jalapenos before making your gravy or your soup the next day. But it will be the best gravy and soup you’ve ever tasted!!!
All the talk of jalapenos makes me think for today I’ll change my moniker to,
Blazing Hot in Alaska ~
Beth…I thought for sure we were gonna see a pic. of you blowing a bubble with that gum….after all, isn’t that what gum is for? :~D
Here is my favorite cranberry sauce recipe. I have made it every year since I cooked my first Thanksgiving dinner after I was first married sixteen years ago. I snagged it out of Bon Appetit’s Thanksgiving Issue of that year.
I love it. I make a double batch…it’s great on the leftover turkey sandwiches that are sure to come!!
Cranberry Cumberland Sauce
2 cups cranberries, about 8 oz.
3/4 cup tawny port…I either use water or some sort of juice
1/2 cup or more of sugar…I sometimes use a little brown sugar
pinch of salt
2 1/2 TBL orange juice
3/4 tsp cornstarch
1/2 tsp dry mustard
1/2 tsp fresh lemon juice
pinch of dry cloves
pinch of ground ginger
1/4 cup golden raisins
1 TBL grated orange peel
1/2 tsp grated lemon peel
Combine first two ingredients in pot over med high heat. Cook until berries burst about 10 minutes.
Add 1/2 cup sugar and salt. Stir 1 minute.
Combine orange juice, cornstarch, mustard, lemon juice, and spices in a bowl; whisk until smooth. Stir into berry mixture.
Add raisins, orange peel and lemon peel.
Simmer until thickened, stirring occasionally, about 5 minutes. Season with more sugar if desired.
Cool.
Enjoy! Happy Thanksgiving to all!
michelle in VT
Want a little slice of something that I am for sure is on Jesus’ dinner table in Heaven? Try this:
HASH BROWN CASSEROLE
1 cup onion, diced
1/4 lb. (1 stick) butter, thinly sliced
1 (8 oz.) container sour cream or plain yogurt (optional)
1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese
1 can Cream of Chicken soup
1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 to 1 cup potato chips or corn flakes
Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.
Spread this mixture evenly in a casserole dish and top with crushed chips or corn flakes.
Bake at 350°F 1 to 1 1/2 hours.
Makes 8 to 12 servings.
IT. IS. AMAZING.
Yummy…Sounds like something from Cracker Barrel. Can’t wait to try it!
I used to HATE the usual Sweet Potato Marshmallow casserole my mother would make. A few years ago, a friend of mine gave me this casserole recipe. I think this recipe is now one of my favorite parts of the meal! 🙂
Sweet Potato Casserole
Prep: 45min Bake 30min
2 pounds sweet Potatoes
1/2 cup granulated sugar
1/4 cup butter, melted
1/4 cup milk
2 eggs, lightly beaten
1 tsp. vanilla
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all purpose flour
1 Tbsp butter, melted
1. Wash and peel potatoes. Cut off and discard woody portions and ends. Quarter potatoes. In a large saucepan, cook potatoes, covered in enough boiling salted water to cover for 25-30 minutes or until tender; drain.
2. Preheat oven to 350 degrees. Transfer potatoes to a large mixing bowl. Mash lightly. Mix together granulated sugar, 1/4 cup melted butter, milk, eggs, and vanilla and stir into sweet potatoes. Transfer sweet potato mixture to a 2 quart casserole dish. In a small mixing bowl, combine brown sugar, pecans, flour, and 1 TBsp melted butter. Sprinkle over sweet potato mixture.
3. Bake, uncovered in preheated oven for 30-35 minutes or until hot and bubbly. Makes 6-8 servings.
So many to choose from can’t wait to pick some!!
I will share one easy one and look at my recipe book later but my kids love this one.
Yams peeled and cut into cubes put in pot add water half way and boil. When soft drain water add salt and pepper to taste then add chopped fresh green onions to taste. I like alot of the onions but thats up to you. we eat this all the time and love it.
Heppner, Oregon
From Louisiana;
Hot Pineapple Salad
1 large can crushed pineapple, drained (reserve juice)
3 Tbsp. flour
3 Tbsp. reserved juice
1/2 cup sugar
1 cup grated cheddar cheese
1 stick oleo, melted
1 1/2 rolls Ritz crackers, crushed
Mix first 5 ingredients and spread in a shallow oblong baking dish. Add Ritz cracker crumbs on top of pineapple and drizzle the melted oleo on top. Bake at 350 for about 20 minutes. Wonderful with ham and turkey.
I’ve eaten this before. Thanks for sharing the recipe. It was a favorite!
Sweet Potato Casserole with butternut topping
3 cups of canned sweet potatoes mashed
1 cup of sugar
1/2 tsp salt
2 eggs, beaten
1/3 of a stick of butter
1 tsp vanilla flavoring
1/2 cup milk
Mix all together with mixer and put into greased large baking dish.(13 x 9 or larger)
Make topping: (Just stir this together don’t put in mixer)
1 cup packed brown sugar
1/3 cup flour
1/3 stick of butter – cut up into small cubes
1 cup choopped pecans
Sprinkle this on top of the potatoes as a crubly topping.
Bake at 350 for 35 minutes or more until topping is brown.
DO NOT add any spices at all to this and you will be amazed a how good it tastes. Always bake it in a large shallow dish so it will be thin with lots of topping for crunch. The good part is you can make and bake this ahead of time (even a day ahead) and then re-bake it just before serving to get it hot throughout. It also reheats one serving at a time in the microwave if there are any leftovers. Everyone always begs for this recipe.
PS Siesta mama, you know I am a good cook since I made the small leaf cookies for you all at Ridgecrest!
Judy Littleton, NC
O.K….Abs (my youngest) REALLY wants to try a piece. Our favorite is mint choc. chip. Strange, I know, for a youngster…but obviously she got that from her mommy:) As far as Thanksgiving recipes here it goes:
Pumpkin Pie: (the best because there is WAY more flavor than that bland stuff at most places):
1 can pumpkin
3/4 cup sugar
2 eggs
4oz evap. milk
2/4 cup milk
1 1/2 teas. cinnamon
1 teas. ginger
1/2 teas. nutmeg
1/2 teas. cloves
1 teas pumpkin spice
Mix all ingredients, pour into 9 inch DEEP pie crust and bake at 375 for 40-50 minutes
The BEST Pumpkin BREAD:
3 cups sugar
4 eggs
1 can pumpkin
2 teas. cinnamon
2/3 cup water
1 cup oil
3 1/3 cups all-purpose flour
2 teas. baking soda
2 teas. nutmeg
1/2 cup pecans (if you want…my gang doesn’t)
Mix all together. Pour into greased loaf pans (3 large pans or 8 small pans). Bake at 350 for almost 1 hours for large pans and 30-40 minutes for small pans.
Choc. Pecan Candy:
24 oz Almond Bark of each type – white and chocolate
large bag of pecan halves – 16 oz or even 32 oz depending how much bark you have.
1 stick butter (if the 16 oz…more if you have more pecans)
Empty pecans onto a cookie sheet. Melt butter and pour over pecans. Bake at 300 degrees for about 20 minutes. After 10 min. stir pecans around.
Melt almond bark in the microwave. Pour baked pecans in the bowls. With a spoon…spoon out a little onto foil and let cool. Drizzle the contrasting almond bark on the top. My Dad’s FAVORITE! VERY easy to make.
As you can see…I couldn’t pick just one and we are all about fat and sugar:)
Have a GREAT Thanksgiving! We are Disney bound this year!
OOPS! Obviously I was suppose to just include one recipe. I’m bad about reading the intructions. Also, I’m Tina from Houston,TX
Hi Tina! I’m glad you were “bad about reading the instructions” because all of these look yummy!
Well siestas… I am freaking out because i just realized next Thursday is Thanksgiving!! HELLO. I am headed to Wal-mart on Saturday. Yikes.
Thanks for all the lovely ideas ladies.
Shannon
Oh what fun! I am making Thanksgiving at my house this year. Trader Joe’s here I come… We do a traditional dinner. Last year I discovered Trader Joe’s cornbread stuffing mix. I just jazz it up a bit. First, I used chicken broth instead of butter and water with the seasoning mix. I saute up some turkey breakfast sausage links, prefer Turkey Store brand. I use 1/2 the package. I saute it with celery, 1/2 onion, garlic and mushrooms and add to the stuffing mix. You may need more liquid.
This year I am trying a new pumpkin pie recipe that came from Weight Watcher with a graham cracker crust. I like to use organic graham crackers with about 1/2 cup of canola oil and agave in place of sugar.
I look forward to browsing the recipes. I am thinking about Carol in Albuquerque’s pumpkin bar recipe for our bible study on Saturday. We have a special speaker, Mama Tesha for St. Margaret’s School in Tanzania!
Happy Thanksgiving one and all!
With Honor & Appreciation,
Mary Ann, Woodbury, MN
Hey ya’ll. This is Sara Grace from Nashville, TN. I just love Thanksgiving. I love food even more. 🙂 Here are two of my fave snacky items for the big day….
Apple Toffee Dip
3/4 cup brown sugar
1/2 cup powdered sugar
1 tsp. vanilla extract
1 (8oz) cream cheese
3/4 cup toffee bits (you can find these in the baking aisle near the chocolate chips)
apples of your choice, sliced
Mix all ingredients together except toffee bits. Beat with mixer.
Add toffee bits. Gently stir them in with a spoon.
Cover and chill. (This is a great make ahead dish and works well as an app or a dessert).
Serve with apple slices.
*Tip: I usually toss my apple slices in a bit of Sprite or lemon juice before serving to keep the apples from browning.
and…Pumpkin Bread. I make this ALL the time and everyone always asks for the recipe. It is super moist and super yum!!
Pumpkin Bread
5 eggs
1 1/4 cup vegetable oil
1 (15oz) can pumpkin
2 cups all-purpose flour
2 cups sugar
2 pkgs (3 oz each) cook & serve vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
In a mixing bowl, beat eggs. Add oil and pumpkin. Beat until smooth.
Combine dry ingredients in a separate bowl. Add to wet mixture. Beat until well blended.
Bake @ 350 –
mini loafs about 45-50 min.
1 large loaf or bundt pan about an hour
keep checking though because sometimes the cooking time can vary.
Looking forward to looking through everyone else’s ideas and trying some out!!
We celebrate Thanksgiving with my husband’s aunts and uncles about eight hundred miles from our home. Because of this and having small kids, I don’t get to cook. One year, though, I did make my husband’s favorite dessert: Strawberry Pizza. Since Mike’s mom died before we met, I don’t have her exact recipe so I had to be creative. My husband said this is pretty close to Ruth’s and he loves it.
Michelle Jinnette
Southaven, MS
Strawberry Pizza
Crust:
1 c (2 sticks) butter, softened
½ c powdered sugar
1 tsp vanilla
2 c flour
1 c finely chopped pecans
Preheat oven to 350 degrees. Beat butter, powdered sugar, and vanilla in a large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended. Spread dough on a large ungreased cookie sheet. Bake 14-15 minutes or until bottom is lightly brown. Cool.
Pizza:
1-8 oz pkg cream cheese, softened
1/3 c sugar
1 Tbsp lemon juice
1 container strawberry glaze
1 carton strawberries, capped and thinly sliced
Whipped cream
Mix cream cheese, sugar, and lemon juice together until well blended and creamy. Spread onto cookie crust. Next, spread strawberry glaze on top of cream cheese then top with fresh strawberries. Serve with whipped cream.
Michelle, this strawberry pizza recipe sounds delicious!
Every Thanksgiving I’m asked to make pecan pies. They’re good, but it gets boring, so I try to bring a couple of other dishes too. This will be on my list this year! Thanks!!!
I was going to give you a pumpkin cheesecake recipe but there is already one on here!! I will tell you that it is the yummiest thing ever though so go try hers!! I bet Thanksgiving at your house is a blast!! You ladies know how to have fun!! I’ve been praying for your James study and reading it myself this week!! Love ya!!
Annie,
I didn’t see the pumpkin cheesecake recipe. Please share yours! I have one but I want to tweak the crust some. I would love to look at yours to get some ideas.
Terrie
Today my Bible study group finished up the Revelation series. God’s timing is so awesome. In the last video Beth was talking about our longing for home around Thanksgiving and Christmas. The truth she shared was that the deep longing of our souls is for our real home in Heaven. Great Word!!
My must have recipe for Thanksgiving isn’t really a recipe at all…I love the snacks!! Here’s my list:
Chex Mix -original
Chex Mix -cheese flavor
Midget Sweet Pickles
Black Olives
Green Olives
Mixed Nuts
M&M’s (Holiday ones of course)
A tray of Deviled eggs (the red & white checked cook book version – when a recipe isn’t broke, don’t try to fix it!!)
Seeing an array of these tasty treats makes it feel like Thanksgiving to me.
Michelle, Morristown,TN
I forgot some very important snacks! You’ve got me looking through all my recipes and I came across a menu I made years ago. (I have to write everything down 🙂 )
VEGGIE TRAY with Ranch Dip
Cheese balls with Crackers (the Fancy kind)
Fresh Tangerines
I’m gonna go pop a ton of popcorn now and make caramel corn for fun. Not feeling like this is the best time to start my diet 🙂
I always get asked for the recipe for Apple-Cranberry Bake. Well, let me correct myself, family members don’t ask for the recipe…they just expect me to bring it to the Thanksgiving and Christmas gatherings. If you cannot find fresh cranberries, you can substitute with sweetened dried cranberries, but reduce the sugar by about half.
1 1/4 cups sugar
2 cups fresh cranberries
3 cups chopped apples
1/2 cup butter
1/2 cup firmly-packed light brown sugar
1/2 cup quick-cooking oats, uncooked
1 cup chopped pecans
Combine the sugar, cranberries and apples and pour into a buttered baking dish. Mix the butter, brown sugar, oats and pecans together until crumbly. Sprinkle over fruit and bake at 350 degrees for 1 hour.
Happy Thanksgiving,
Michele
South Carolina
Apples and Cheese–this sounds strange, but, trust me, it is wonderful as either a dessert or side dish.Once my 3 sons-in-law got past the strange name, they beg me to bake this for every holiday, birthday and family gathering!
Grease 13×9 inch pyrex dish and preheat oven to 375.
Drain two cans of sliced apples (NOT apple pie filling) and spread in bottom of pyrex dish.
In large mixing bowl put
16 oz. Velveeta Cheese, cut into cubes
1 1/2 sticks margarine, cubed
2 cups sugar
1 1/2 cups self rising flour
Place in microwave until cheese is softened, not melted.
Mix these ingredients together until a soft dough is formed. Drop by tablespoonsful on top of the apples.
Bake for 60 minutes . If the crust begins to brown before the baking time is complete, cover with foil for remainder of cooking time.
My cousin makes this and I have been begging for the recipe! I’m so glad you posted this…I’m going to make soon! Happy Thanksgiving
making this soon 🙂
Mmmm….my mouth is watering!
Stuffed Sweet Potatoes
12 lg sweet potatoes
1 1/2 sticks butter, softened
3/4 C light brown sugar
3/4 C flour
1/4 tsp cinnamon
1/4 tsp salt
1 C chopped pecans
1 C mini marshmallows
Preheat oven to 400 degrees.
Prick pototaes and bake on cookie sheet for approx 75 min or until done.
Meanwhile, mix butter, brown sugar, flour, cinnamon and salt together. It will make a strusel sort-of mixture. YUM! Then add in pecan pieces and marshmallows.
When potatoes are done ( and still hot), slice then open lengthwise and push ends toward one another so that the potato opens up.
Stuff will strusel filling and return to the oven for 20 minutes.
Enjoy!
Greetings Beth and Siestaville!
My recipe is a substitute for the canned cranberry sauce no one ate. I found it in an issue of Coastal Living. It’s called Cranberry Chutney. I hope ya’ll enjoy it. 🙂
Cranberry Chutney
2 cups fresh cranberries (better flavor from redder cranberries)
2 cups sugar
3 tablespoons water
1 apple, chopped
2 celery ribs, chopped
1 tablespoon grated orange rind
1 cup fresh orange juice
1 cup golden raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Cook cranberries, sugar, and water in a medium saucepan over medium heat 5 minutes. Add remaining ingredients; cook, stirring often, for 35 minutes. Remove from heat; chill. Serve with turkey or ham. Store in refrigerator up to 3 weeks. Yield: 4 cups.
I sure am thankful ya’ll like cooking, too! 🙂
Ok, I know there are regional differences as to how we like our Mac-n-Cheese, but this is mine!
8 oz box elbow macaroni, cooked & drained
1-12 oz can evaporated milk
1 1/2 cups milk
2 eggs
1/4 cup melted margarine
4 cups sharp cheddar cheese
2 cup medium cheddar cheese (mix in half and use half to top)
salt & pepper to taste.
In Crock pot mix margarine, milk, eggs, salt & pepper. Add cheese. Add cooked macaroni. Mix well.
Cook on low for 2 to 3 hours. When the middle is getting firm sprinkle cheese on top…if middle gets firm, stop cooking and keep warm.
It is so funny that this is the post for today. I was sending in the flyer for Faithful Abundant True to the lady who does our church bulletin and I realized after I sent it, I titled the file FAT- not a good idea when sending to a woman!
Hi Miss Beth,
Yeppers … You truly are goofy now ! But, I love this part of you, my dear big sister ! BTW, I love Extra’s gums; but have not seen this one out in good ole’ Wisconsin-ville quite yet.
I will have to dig through our family recipe file to find Y’all my Grandma Blanche’s recipe for Chestnut dressing, to go with a nice golden brown turkey! I sure hope that I can find an “actual recipe” for it, as it has generally just been “handed down” from generation to generation. And, sisters, I’m talking about “chestnuts roasting over an open fire” kind of chestnuts, not Chinese water chestnuts here– Nope, that would not be “pretty”. However, these chestnuts are boiled, but they sure are almost “heavenly” in this dressing. And, I cannot ask my dear Grandma Blanche, as she has been with the Lord since July 1990 …..
In Christ’s Love,
Jennifer Olmstead
Janesville, Wisconsin
Elephant Snot!
I know, it sounds gross, but that is the name that my hubby’s family calls it and it’s pretty catchy…you definitely don’t forget it!
1 small box pistachio jello pudding
1 cup milk
1 tub cool whip
Mix the dry pudding mix with the milk in a small bowl. Refrigerate until set. Mix in the cool whip right before serving. Serve with cut up banana slices, apple slices, or just eat my itself!
My boys absolutely LOVE this and there is usually none left over.
Enjoy Beth!
Kristina –
You know some of us are going to make this on pure principle.
I live just outside Washington DC and just read about the ‘Zoo Lights’ exhibit that will be happening at the Natl Zoo (free for the first time this year). My kiddos will enjoy some Elephant Snot before we go check it out. THANKS for sharing!! 🙂
My favorite!! Thanksgiving in one Crockpot!!
Recipe: Crock Pot Stuffing
Servings: 4 qt crock pot
Cook Time: 3 to 8 hours
Ingredients
1 ½ sticks oleo
2 cups diced celery
1 tablespoon dry parsley
1 bag (9 1/2 oz) unseasoned bread croutons
4 cups canned meat broth
2 eggs, beaten
2 cups (1 large can) shredded meat
2 cups diced onion
½ teaspoon salt & pepper
½ teaspoon poultry season
Procedures
In small roaster melt oleo
Sauté: diced celery, onion and parsley
Add: poultry seasoning, salt & pepper, bread croutons, meat broth, eggs, and shredded meat.
Put in Crockpot, cover, cook on high 45 minutes.
Turn to low and cook 3 hours or more. Stuffing can cook on low up to eight hours.
Enjoy!
It’s gonna be really hard to “just work in one” recipe. All these look delicious! Here’s mine:
Cranberry Relish Salad
1 pkg. (3 oz.) strawberry jello
1 c. boiling water
1/2 c. orange juice concentrate
1 pkg. (12 oz.) chopped cranberries
1 med. apple, peeled and chopped
1-1/2 c. sugar (I use a little less)
1/2 c. chopped pecans
In a bowl, dissolve jello in boiling water. Stir in o.j. concentrate. Combine cranberries, apple and sugar; add to jello mixture. Stir in pecans. Pour into a 1-1/2 qt. serving dish. Refrigerate for 4 hours or overnight.
I like this recipe, it’s so easy. . . especially if you chop the cranberries, apple and sugar in a food processor.
We have so much to be thankful for. Hope all my siestas have a blessed Thanksgiving!
Hello,
This is a recipe for a delicious cake. It doesn’t really have an official name, it has kind of become my holiday cake.
What you need…
A yellow box of cake mix and the items to mix with it according to the directions
A can of Mandrine Oranges
A can of Chopped up pineapples
A large box of vanilla pudding mix
Large tub of Cool Whip
1. Drain off the juice in the mandrine oranges into a measuring cup. Keep it, you will use it in a minute.
2. Mix the yellow cake mix according to the directions with one exception. Instead of using water use the mandrine orange juice. Sometimes you will need to add a little water to have the same amount that is called for on the box.
3. Poor into the baking pan(s)
4. Now before baking take the M. Oranges and place them all over the cake mix.
5. Bake to directions. The oranges will deepen into the cake mix some.
Icing
1. Soften the Cool Whip and put into a bowl
2. Take the pudding mix (dry) and mix with Cool Whip
3. Add the pineapples minus the juice. Sometimes it helps to add a little juice to make mixing easier.
4. Refrigerate
After cake has cooled top it with the icing. It is so yummy! Keep it in refrigerated when not serving.
Enjoy!
Carma
This cake is called a “pig pickin or pig lickin cake”
Wow, Thanks.
We always just call it Mandarin Orange cake. It is so good.
I’m always asked to make pecan pies for our family Thanksgiving lunch.
It’s a super easy recipe & very good.
Pecan Pie
In a medium sized bowl lightly whisk 3 eggs.
Add 1/2 cup light Karo corn syrup, 1 cup sugar, 1/4 cup melted butter & 1 cup halved or chopped pecans. Stir together and pour into a regular pie shell. **Not deep dish**
Cover edges of pie crust with foil until the last 5 minutes of baking.
Bake at 375 degrees for 35-40 minutes or until filling is slightly firm. (it shouldn’t be jiggly)
Top with whipped cream.
Valerie from Oklahoma
Oh my goodness, this sounds wonderful! I’ll never forget Mama Beth talking about having pecan pie for Thanksgiving…she was quite emphatic about it! 🙂
Oh, what fun! This dish is for the weary mommies out there..a dump and go!
Hot Fruit Salad
16 ounces chunky applesauce
30 ounces sliced canned peaches, drained
30 ounces sliced canned pears, drained
20 ounces canned mandarin oranges, drained
30 ounces canned pineapple chunks, drained
21 ounces cherry pie filling
1/4 cup brown sugar
1 teaspoon cinnamon
(The amount of fruit doesn’t have to be exact. Just close enough.)
Add the applesauce and all the canned fruit to a crockpot stirring to combine. Pour the cherry pie filling over the fruit mixture. Sprinkle with the brown sugar and cinnamon. Cover and cook on low for about 3 hours.
Your house will smell just like the holidays with this. It’s kind of like a cobbler but without the crust. And if you’re a sweet freak like me, it’s GREAT over some homemade poundcake. Here’s my MeMaw’s recipe. It’s got substance and holds up under the warm, gooey fruit.
Homemade Pound Cake
[If made and eaten over any holiday or special family function, the calories zero out.]
3 sticks of butter, softened
3 cups sugar
1 8 ounce package of cream cheese
dash of salt
1 teaspoon vanilla (can use lemon flavoring instead)
6 large eggs
3 cups cake flour, sifted
Cream butter, cream cheese, and sugar. Add salt & vanilla. Beat well. Add eggs one at a time, beating with each addition. Stir in the flour and beat well until thick and smooth. (This makes sure there’s a great crunchy crust all around the cake.) Bake at 325 for 1 and 1/2 hours.
Oops. Kristen Keeling from Monroe, Georgia.
And I can’t wait ’til Birmingham. I’m celebrating my 30th birthday this year at Deeper Still with a friend, my sister-in-law, my mother-in-law (who did Ruth with me this summer!), and my hubby. (He’s the chauffer.)
16 more days!!!!!
I love this post, it’s my first time on Talk to Me Tuesday topic….pretty funny, actually, since I’m not cooking Thanksgiving this year, but I do this for Christmas and my family loves it…..It’s kinda my own creation, so I’ll do my best to list the right amount of ingredients and so forth…Garlic Mashed potatoes, yumo….
Peel and cut about 5lbs of potatoes, boil until they start breaking up….then drain the water, and get ready to put in at least 4, but 5 or 6 if you like of roasted cloves of garlic..mashed them up, then add a 1/4 lb of butter (broken into chunks) and about a 1/2 cup of milk. Start mixing and then add some salt and pepper. Whip them until they are creamy and not lumpy. They are heavenly with or without gravy. I love this post since so many of the siestas are from the south, and I hear that southern cooks are the best. I’m going to try some of the recipes during Christmas. Thanks, Beth for getting us in the mood for cooking…love you, Pam in San Diego
You girls are making me so hungry! Some delicious sounding recipes. I laughed out loud at the canned cranberry sauce comments. We always have canned sauce on the table, but I make a fresh one that is super easy and delicious. It doesn’t have to be cooked, but you do need a food processor.
Cranberry/Orange/Apple Relish
1 16oz bag of fresh cranberries
1 oranges including rind, quartered
1 apple, quartered and cored
2/3 to 1 cup sugar (to your taste)(Personally I use Splenda)
Place all in food processor– process only so that it’s of relish consistency (not pureed). Do in batches so that processor can properly handle contents. It should still be a chunky consistency.
Easily made the day before.
Enjoy!
Nancy in Iowa
This is so fun! I am not so good in the kitchen but need to cook to keep this family of nine happy. I am pumped to get some yummy new recipes and test them out. I have only done Thanksgiving dinner here with just us the past few years but the first year was so horrible. Only one or two things were actually edible…we all got a good kick out of it though and the kids will never forget it. Hopefully I’ll get better each year.
I can’t believe you chew that gum!! That is my all time favorite ice-cream and saw the gum a few weeks ago and had to try it. Since I am not the greatest I will share my uncle’s…
Funny Cake recipe.
2-8″ pie shell Bake 350 for 25-30 minutes
Batter:
2 Tbls shortening
2 eggs
1 1/2 c. sugar
1 c milk
2 c flour
2 tsp baking powder
1 tsp vanilla
Chocolate Sauce-cook together
1 c sugar
1/2 cup water
1/2 c cocoa
1 tsp vanilla
cook sauce to boiling and set aside to cool
combine all ingredients and beat well
pour chocolate sauce into pie shells and then add batter slowly
I can’t wait to jot someof these down and try them out.
happy cooking everyone 🙂
OK, so I’m not much of a cook. But I love cranberries, so when I was invited to a friend’s for Thanksgiving, I decided to try to make homemade cranberry sauce. Just used the instructions on the bag of cranberries:
1 cup of sugar
1 cup of water
1 package of cranberries
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
So simple and just right. Everyone was so impressed! So now that’s what I’m in charge of each Thanksgiving. Cranberry Sauce. I’ve tried “spicing” it up a bit, but it’s just better plain and simple.
I make two items every year that gets rave reviews.
The first is my pumpkin pie. I just use the canned libby’s (big can of regular pumpkin) and a frozen pie shell. Follow the directions on the can but when it calls for two cans of evaporated milk, just put in one. Then fill the empty can with Egg Nog and pour in! I can promise you that it will be the best pumpkin pie you have ever tasted!
The second one is my sweet potato casserole that my friend Robin taught me to make.
3 Cups Mashed Yams (or mashed sweet potatoes). You can use a can or you can bake four sweet potatoes at 400 degrees for one hour. then let them cool – peel and mash.
1/2 cup milk
1/2 cup butter
1/2 cup sugar
1 tsp. vanilla
2 Beaten Eggs
Mix all the ingredients and put in a baking dish.
Mix up the following in a bowl and then put on top of the mashed sweet potatoes:
1/3 cup melted butter
1/2 cup brown sugar
1 cup shredded coconut
1 cup chopped pecans
Bake at 350 degrees for 3-40 minutes.
It is really good the day after Thanksgiving too:)
Patti, The Woodlands, TX