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.
I always take a salad to our family Thanksgiving feast. This one (from Allrecipes.com) went over so well last year that I am making it again this month.
Strawberry Pretzel Salad
(a 3-layer salad with pretzel crust, cream cheese center, and strawberry top)
Crust
Mix together and press into the bottom of a 9×13 pan:
1 1/2 C crushed pretzels
4 1/2 T white sugar
3/4 C melted butter
Bake in a preheated 350 degree oven for 10 minutes (no longer!) or until lightly toasted. Set aside to cool completely.
Center
Beat until smooth in a medium bowl:
1 C white sugar
2 8-oz packages cream cheese
Fold in:
1 8-oz container frozen whipped topping, thawed
Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
Topping
Stir together:
1 6-oz package strawberry flavored gelatin
2 C boiling water
Mix in and stir until thawed:
1 16-oz or 2 10-oz package(s) frozen strawberries
When gelatin is slightly thickened, pour over the cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Some people like to make this salad the night before serving it so that the crust will soften.
Enjoy!
Jan
Bemus Point, NY
mmm this sounds wonderful! I want to make it for christmas!
I’m not good in the kitchen, but here’s my 2 cents on today’s topic. My favs are the black olives and the jellied cranberries…open can, drain, serve or open can & serve 🙂 ROFL!!!
I just have to tell you, Elizabeth, that I will be using YOUR recipes this year! 🙂
My daughter called from college and asked me if I would make turkey pot pie after Thanksgiving. She says she abides eating turkey at the meal because she knows I will turn the leftovers to turkey pot pie. It is simple, I usually use a prepared pie crust. She is not a big vegetable lover, so I only use peas, but if I were making it for myself I would add lots of other vegetables.
Heap a prepared pie shell with cut up pieces of turkey, add a cup or 1 1/2 cups frozen peas, mix around. Pour white sauce over the turkey & peas.
White sauce
4 TBSB butter
4 TBSP flour
Melt butter, put flour in and use a whisk to blend.
Add 4-5 cups milk, season to taste (I add a bit of cayenne, salt, garlic powder, onion powder)
Whisk over heat until the white sauce thickens
Cover with a pie crust (I usually use the rolled pie crusts from Pillsbury)
Crimp the edges, cut a few slits in the top. Place on a cookie sheet to catch drippings.
Bake at 350 degrees for about 20 minutes. I want the filling to sound bubbling and the pie crust to e nicely browned.
Let sit a bit then slice and enjoy. I usually make two and all rave over them.
God bless you, I am thankful for your teachings. We just finished, Faithful, Abundant, True in our women’s Bible study.
Heather
Sorry, meant for 40 minutes
Oh my! I LOVE pot pie and am so totally making this!
Green Bean Stacks
This is so simple and everyone’s favorite.
Take 4 or 5 long green beans, wrap them in bacon stick a toothpick in it and bake on a cookie sheet @ 325 degrees. Yummy quick and easy.
Happy Thanksgiving everyone,
Michelle
Elaine
New Orleans, LA
You have to trust me Siestas and try this recipe. A favorite in our family for many years. BUT you have to do step one the day before.
Cranberry Salad (but more like a dessert)
2 cups raw cranberries, ground in food processor
3-4 cups minature marshmallows
3/4 cup sugar
1-2 cups unpared tart apples, diced
1/2 cup seedless green grapes (optional)
1/2 cup pecans, chopped
1 cup cool whip
Combine ground cranberries, marshmallows and sugar. Cool and chill overnight. Add pecans, apples, grapes and fold in whipped cream. Chill.
That’s it! Colorful and delicious. I urge you to try it.
Happy Thanksgiving Siestas!
Enjoy!
Hey Elaine,
I’m AmyLynn nice recipe! I also gave one similar,
only mine had crushed pineapple and almonds instead
yours looks good:)
AmyLynn
My family has to have this for Thanksgiving and Christmas. Better if you buy real whip cream!
You’re right Sylvia. Real whip cream would be better. I’ll give it a try. This recipe really is delicious.
elaine
That is hilarious you posted about that gum, because I just got a piece of it from one of our youth group members and had it in my mouth (for the very first time) RIGHT before I read that blog post! God must be telling me to buy that gum! 😉
Oh, and here is the recipe for Pumpkin Gooey Butter Cake, which you WILL like MORE than pumpkin pie, I promise!! (from Paula Deen on the Food Network)
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
OK, I’m definietely going to make this one… Sounds fabulous.. and easy too!
heidi
Hi Beth! Love This Post!!! I am a recipe hoarder! 🙂 Here is a recipe a friend from work gave me…
Penny’s Potatoes
5 lb spuds
1 large brick cream cheese
2 cups sour cream
2 tsp onion salt
1/4 tsp pepper
2 Tb butter
Cook and mash spuds. Add the rest and mix well. Back at 350 degrees (uncovered) for 1/2 hour. Now, if you’ve made ahead, heat it longer. If there are any left, they keep well in the fridge. Enjoy!
Love,
Heather
I have just stayed up way past my bedtime copying down recipes to share with my family this Thanksgiving!
I love to cook and love to add successful, yummy dishes to my recipe box. I fell in love with these Yummy yeast rolls about 3 Thanksgivings ago when a family friend brought them over. I requested the recipe and my family has been demanding them ever since. Don’t be afraid – they’re really easy and they’re worth any “fear” of yeast!
Yummy Yeast Rolls
2 single pkgs Fleischmann’s yeast (comes in packages of 3)
¼ c. warm water
1 ½ c. warm buttermilk
¼ c. sugar
½ c. vegetable oil
1 t. salt
4 ½ c. flour
½ t baking soda
¾ stick of butter
In large bowl, mix yeast and warm water and stir until yeast dissolves. Add warm buttermilk, sugar, and oil; mix well. Combine salt, flour, and baking soda in large bowl. Stir into wet ingredients, mix with hands if necessary. Let stand for 10 minutes covered with towel (in a warm place, not hot…near the oven or on top of the fridge usually works). Turn out of bowl onto floured surface and kneed 10-15 times. Roll out to ½ inch thick, cut with round cutter. Melt butter and pour into large jelly roll pan, fold each dough round in ½ on itself and place in pan (will look like 1/2 moons). Cover with towel and let rolls rise 30 minutes (again in warm place). Preheat oven to 425 degrees F and bake for 10-12 minutes, until light brown.
Make sure to take the time to cherish the moments spent with family and friends especially during Thanksgiving. I am especially praying that those members of my family (and probably many of yours) that don’t know Jesus will see why I’m so thankful on Thanksgiving and every other day!
Lauren from Houston, TX
A recipe my mom always made that is a little different:
Butternut Squash Bake
Peel and Cube 1 Butternut Squash
Chop about three apples
Put in a greased baking pan and sprinkle with raisins or dried cranberries. Pat with butter and sprinkle with about 1/2 cup brown sugar and cinnamon to taste. Bake at 350 with everything else you have in your oven, until its done.
Isn’t that nice and specific? That’s how we do things around here. Recipe? What recipe! Its all in our heads. LOL!
You may delete me. I have learned the best places to “purchase” homemade delights for Thanksgiving. Sooo, I guess my “recipe” would be to enjoy Sister Schubert’s small and dinner size rolls from the freezer case at your local grocery store-
I do have a “divine” recipe for dressing, however, I now purchase from a local deli that almost matches this homemade goody- please forgive me, but I do recommend allowing those who have the “gift” of the culinary arts to share it with the rest of us- Lots of love and appreciation for the privilege of being a part of this blog- I’m not a blogger, I know this is a blessing, An “old girl” Siesta PS a few of us finished up the David series, My My My
Fix ahead best mashed potatoes ever
I promise this works and everyone who tastes these potatoes say they are the best mashed potatoes ever.
5 pounds potatoes
2-3 oz cream cheese
3/4-1 cup milk
3/4-1 stick of butter
Salt to taste
Peel and cut up potatoes and boil in salted water as you would any mashed potatoes until tender
Whip potatoes with beaters, add cream cheese, butter and slowly add milk. The potatoes will be a little creamery and thinner than normal, but will thicken up when re-heated.
Put in baking dish or big zip-lock baggies and refrigerate. They can be made 1-2 days ahead of time. On Thanksgiving, dot potatoes with butter if heating in baking dish and heat thoroughly at 350 degree oven about 1/2 hour or so, or put in crock pot a few a few hours before dinner time
(1/2 hour on high then 3 hours on low) stirring occasionally, dot with butter before serving.
This recipe saves much time on Thanksgiving and they’ll be the best potoatoes you’ve ever
served. Of course this recipe can be doubled or tripled.
I don’t have any fun recipes…just the regular Thanksgiving foods. I am seeing a lot of new things to try here though! Great idea Siesta Mama! Here is a recipe a friend gave me that I was planning to try this year since it is super easy and sounds good.
Pumpkin Spice Cake
1 box of spice cake mix
1 small can or 1/2 large can of Pumpkin
Mix both these together, bake at 375 for 45-60 minutes (this can take even longer, the pumpkin adds a lot of moisture so check it as you go)
Thanks for all the ideas Siestaville!
Hi all! I am Bethany from Modesto Ca and I make mini cheesecakes every year for thanksgiving. This is the only time of year that I make them, so everyone is excited when I bring them. Also, they are easy easy easy to make!
Ingredients
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
Place a vanilla wafer in the bottom of liner.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
You can cut the fat by getting neufchatel cheese, low fat wafers, and sugar free pie filling. They really do taste pretty close to the original version 🙂
I LOVE simple, yummy desserts! I will be making these this Thanksgiving. 🙂
One can also buy pre-made cheesecake filling (by the cream cheese at the store). And I’ve used bluberry pie filling. Yummy!:)
BRINED TURKEY
I perfected this while living in England for 7 years. This turkey is to die for…totally tender and amazing. I’ve adapted this from Nigella Lawson’s Christmas cookbook.
1. Get a LARGE plastic storage container with lid that will fit your turkey.
2. Fill it with 6 qt water, 1 large orange (quatered), 1/2 C salt, 3 T. whole peppercorns, 1 bouquet garni, 1 cinnamon stick, 1 T caraway seeds, 4 whole cloves, 2 T. allspice berries, 4 star anise, 2 T. mustard seeds (yellow or white if you can find them), 1 C. sugar, 2 unpeeled onions quatered, 6 slices of ginger about 1/2 each, 1/4 c maple syrup, 1/4 honey, 8 stalks parsely
3. Swirl this together and lower in a 12 lb turkey (giblets and any string or trussing removed)
4. Leave this covered, in a cold place for up to two days (24 hours is about right, though)
5. Gaze it at throughout this time because it looks so beautiful and festive!
6. You want the bird at room temp when you cook it so take it out a couple hours before cooking, wipe it dry with paper towels. Preheat over to 400
7. Melt 1/3 butter with 3 T maple syrup over low heat and glaze bird with it before cooking and then periodically baste throughout cooking time.
8. Don’t freak out…the cooking time for a 12 lb bird prepared this way is 2.5 hours for an unstuffed bird. Remove from oven and tent with foil for 30-40 minutes.
This is a delicious turkey every time. If you are overwhelmed by the number of spices just go to http://www.penzys.com and order them right now rather than trying to hunt them down at the supermarket where they will be overpriced anyway.
Here’s cooking times for other size of birds:
10 lb = 1.5 hours, 15 lb = 2.75 hours, 17 lb = 3 hours, 20 lb = 3.5 hours
If you stuff the bird, add that to the weight to figure cooking time.
Happy cooking, Siestas.
Ooooh, this is different! I must try it!
Since the Canadian Thanksgiving is done, I think I’ll try it for Christmas. Yah, that’s what I’ll do.
Thanks!
Ooo, ooh! Okay, I already posted but I just thought of a really good recipe…but it is for the day after Thanksgiving! You need 2 cups of the turkey drippings, and some leftover turkey.
Turkey Chili Cheese Soup
1 family size can of cream of chicken soup
2 cups turkey drippings
2 small cans of green chiles
8 oz shredded cheese
leftover chunks of turkey, as much or as little as you want
Mix it all together in a pot and let it simmer. It’s a good idea to stir frequently until all the cheese melts. It’s delicious I promise!
Yummy I sent this to my daughter in law so we can do it Thanksgiving night. Then will have lunch after shopping the friday after 🙂 Thanks
Pam
I am so excited about this post and I can’t wait to make one of these delicious dishes. I’m not a big cook, but I aspire to be one, one of these days. Here are my directions….
1) find the nearest Honeybaked Ham stores….
2) get in the long line, but while waiting… decide…. on turkey or ham….???
3) pay
4) stop by the nearest Starbucks for all your hard work…
5) take home and serve…. YUM!
and I just have to add…. my life group / connection group / small group just finished the “living beyond yourself” tonight…. and we were all teary eyed because it was over… but we were also teary eyed because it was hilarious… the “beth” puppet and the whistle when you told us your age (at the time of taping)…. we were in stitches. boy, i needed this study…. thank you so much!
and thank you, siestas, for these awesome recipes… I can’t wait to try one and take it to our family Thanksgiving….
Elaine…. I must say… I am very surprised someone else has my EXACT recipe for the turkey/ham…. I think it’s because we’re amazing “cooks in the making”. 🙂
Hi,
I’m Pam from Birmingham, AL. A friend gave this recipe to me several years ago and it’s become my favorite pumpkin recipe out there! It’s so easy..and so yummy. The hardest part is making yourself stop taking little tastes of the cream cheese filling while you’re making it! It’s a great “make-ahead” recipe. It also makes a beautiful presentation! Hope you enjoy! 🙂
Easy Pumpkin Roll-Up
Cake
1 C sugar
2/3 cup cooked pumpkin (canned)
3/4 cup flour
1/2 tsp cinnamon
1 tsp baking soda
3 eggs
1/2 cup powdered sugar
Filling
1 C powdered sugar
1/2 tsp vanilla
2 T butter
8 oz cream cheese
Cake: Combine cake ingredients, except powdered sugar and mix well. Cover a 12″x15″ cookie sheet with waxed paper and pour cake mix on top. Bake in preheated oven at 375 degrees, for 15 minutes, or until golden brown. Sprinkle 1/2 cup powdered sugar onto a towel. Flip cake over onto sugared towel. Remove wax paper and roll cake up in towel. Unroll cake when cool.
Filling: Mix filling ingredients; spread evenly onto unrolled cake. Reroll. Top with powdered sugar. Serve chilled.
Hi Siestas! Here’s a crowd pleaser, not healthy, but very yummy!
Snickers Salad!
3 full size Snickers bars chopped in small pieces
4 large Granny Smith apples, cored and cubed in small pieces
1 cup of whipped cream or Cool Whip!
Mix together and chill before serving!
My name is Susan and I live in Canada…We celebrated our Thanksgiving in Oct. so I am going to give you my favorite recipe for leftover turkey that my sister in law from Fresno Calif. gave to me in the 1970’s. I still make it every year and most everyone I serve it to likes it!
SWISS ENCHILADA’S
3 cups cooked turkey, cubed
1/2 can (2oz.) chopped green chillies
7oz. green chilli salsa
1/2 tsp. salt
2 cups whipping cream
8 -12 flour tortillias
1 1/2 cups jack cheese, grated
Combine first four ingredients. Fry tortillas in oil till just blistered, pat dry and dip in cream. Place in ungreased casseole and fill with a spoon full of the turkey mixture. Roll up like a buritto and lay seam side down close together in casserole dish. Cover with remaining cream and grated cheese. Bake at 350F. for 15 – 20 minutes. (can be frozen before covering with cream and cheese.)
Serve with *Red and White
RED AND WHITE
1.) cream 1 can jellied cranberries
add 2 tsp. lemon juice
pour into 8 x 8 foil lined pan
2.) beat 3 oz. cream cheese
1/4 cup icing (powdered) sugar
1/4 cup mayonaise
3.) whip 1/2 cup whipping cream
fold into cream cheese mixture.
(add chopped walnuts if desired)
4.) pour on top of cranberries and freeze
cut and serve frozen
This is very rich so cut your portions small about 2″ by 1″ approx.
I look forward to the leftovers almost as much as the real thing and sometimes save half the turkey breast in the freezer for this recipe a week or two later.
My beloved Siesta June, died 7 yrs ago Dec 18. She loved the holidays and baking with her family. I dedicate this delicious Apple Pie to her this Thanksgiving. I am thankful to have had her in my life. I miss her greatly, but know I will see her again!
Here is my much requested Apple Pie recipe. ENJOY!!
Cinnamon Carmel Crunch Apple Pie
Diane H
Ingredients for the Pie
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought Pillsbury)
1/2 cup sugar
3 Tbsp. all-purpose flour
1-2 Tbsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples I use a mix of 2 Granny, 2 golden delicious and 2 Fuji apples, but you can use what you like.
1 recipe crumb topping
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for the Cinnamon Crumb Topping
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1 tsp of cinnamon
1/2 cup – 1 stick butter – softened
Directions for the Crumb Topping
Directions for Crumb Topping: 1. Stir together brown sugar, flour, rolled oats.
2. Cut in 1/2 cup softened butter until topping is like course crumbs. Set aside.
Directions for the Pie
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell. Sprinkle a little cinnamon on pie shell first.
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet (you can put some aluminum foil underneath the pie to catch pie drippings).
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans, drizzle with caramel on top and sprinkle a little more cinnamon.
9. Cool on a wire rack and enjoy warm or at room temperature. Add some Vanilla ice cream for pie a la mode!
Hi Diane,
I’m AmyLynn, oh your recipe looks good! I’m might have to try that:)
I wonder how big the variety of all these recipes for Beth are, I’m glad we get to look at them too:)
AmyLynn
Ok y’all (I live in California but I like to pretend I don’t!)
I am including something healthy.. the first 5 recipes I read were for a cake of some sort.. Yum! But I’m gluten free so I have to skip those. (Sadness)
So my recipe is really simple and easy and yummy and healthy. Ready?
Roasted Brussel Sprouts!! Don’t even think of not reading the whole recipe. 😉
1 pound brussel sprouts, washed with tough ends trimmed.
2 Tablespoons melted butter
1 Tablespoon vegetable oil (I use olive oil)
1 cup whole pecans
1/2 cup of your favorite blue cheese, crumbled.
Salt and pepper to taste.
Did you know you have to eat your veggies with a good fat to absorb all the minerals? Pour on the butter girls! 🙂
Toss your sprouts with the butter, oil, and salt and pepper. Roast in a 400 degree oven for 30-45 minutes until golden brown on the outside and fork tender. Toss the pecans and cheese over the sprouts and stick them back in the oven to melt the cheese a tad, 5 minutes tops. That’s it.
Yum. Yum. Yum. 🙂
I’m going to scroll through the recipes now.. thanks for posting ladies!
YUM! I am definitely trying this!!
Yes!!
My husband absolutely ADORES brussels sprouts … I am so thankful for a way to fix them other than ‘steaming’! Thanks for sharing & blessings to you in sunny CA (I have a son in LA and I hope to get out there in the new year!)
This recipe is delightful! I can say that because I didn’t come up with it.. 😉
Blessings to you to Dawn B.!!
Thanks so much, Sarah! I will totally try this recipe, it sounds delish! I’m all for trying new vegetable recipes that aren’t, you know, boring! 😉
Nicole from Canada
Yay!! I’m so glad.. it is my favorite way to eat them.. My kiddos gobble them up too. 🙂
Siesta Mama,
Girl…best thing I EVER made for Thanksgiving….Wait for it….
R E S E R V A T I O N S!!!!!!!
For reals.
LOL…still laughing 🙂
Hahahahaha… I wish I could do that!!
My favorite is my mom’s famous Cheese Ball!
3 Blocks of Cream Cheese
3 bags of Corned Beef Chopped
1 Large Onion Chopped
2 Boxes of Sociables Crackers
Mix Cream Cheese, Corned Beef and Onion in a bowl. Form into a ball…refrigerate until ready to eat. Serve with Crackers….It’s AMAZING!!
( Yummy nut bars! )
This morning I had church watching the Esther DVD, session 8! It was so great, I even brought it up at my husband’s (Student minister) college bible study tonight. I wanted to see if Beth had a podcast and found this fun little community. I want so badly to be a part of it. Sound like a great way to get to know some Siestas!
Here is my recipe:
Nut Bars (I know it isn’t a great name, but if you love nuts and love the sweets this is the dessert for you)
Combine:
1 1/4 C. Flour
3/4 C. Brown Sugar
1 1/4 t. Salt
1/2 C. Butter
Press (Above mixture) into greased 9X13 pan. Bake 10 minute at 350 degrees. Cool a little then sprinkle with the following:
12 oz Can of mixed nuts
Bring to boil slowly:
1 (6oz) pkg of butterscotch chips
2 t. Butter
2 t. WAter
1/3 C. Karo Syrup (White Corn Syrup)
1 t. Vanilla
Pour boiled mixture over nuts. Bake 10 minutes until bubbly at 350 degrees. Cut when cooled, but not completely. Keep in refrige or can be frozen.
Put them in a tin and give to your neighbors, but don’t forget to eat a few first.
Welcome JennyAnn:) That recipe sounds awesome!
Deviled Eggs
(my mom’s recipe–she’s always asked to bring it for Thanksgiving and Christmas dinners)
6 hard-cooked eggs
1/4 cup mayo
1 tsp. white vinegar
1 tsp. yellow mustard
sugar to taste
Boil eggs (20 minutes or so). Drain water. Let eggs cool down. Peel eggs. Slice whites in two, take out yolks. Set aside white halves. Mash yolks with a fork. Add rest of ingredients (sprinkle sugar on top generously). Taste. Too much vinegar? Add a little more mayo and sugar. Too sweet? add a little mustard.
Refrigerate overnight (whites and mixture). Put yolk filling into a ziploc baggie. Cut off a small corner of the bag. Squeeze mixture into the egg white halves.
Sprinkle some paprika on top, if desired.
(I am making this tonight for the first time in Singapore for our Bible study fellowship tomorrow. Hope it goes well!)
i love your picture holding the gum it is very lovely
I dont exactly know how this turns out yet , i am going to try this soon. but it is so yummy I figured I would post it ( might just add the syrup to regular strong coffee and see how that goes
Ingredients:Servings:
1 11Servings Size
Gingerbread Latte
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
whipped cream
ground nutmeg
Directions:Prep Time: 10 mins
Total Time: 30 mins
1 Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over. 2 Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it’s done and slap a lid on it. 3 Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk. 4 Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir. 5 Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
i have begun two of your book and I am terrible when it comes to reading , so I set them down, I know I will pick them back up But i keep what i have read close in mind, and pray about it. : )
I love your posts. But, for some reason, I never get them until late at night and “Talk to me Tuesday” is over. Anyway, I’m loving this post especially. I think I’ll try the Blueberry Dessert. My contribution will be Southern Style Chicken and Dumplings from my Grandmother’s recipe.
Chicken and Dumplings
Boil 3 or 4 large chicken breasts with one small whole yellow onion. I use at least a half gallon of water in a large stock pot. Let cool.
Combine 2 cups of White Lilly self-rising flour, one quarter cup of Crisco shortening, and 3 or 4 Tbsp of ice cold water. It usually takes a little more water if you are mixing this by hand, but if you use a dough hook on a Kitchenaid mixer, it will work out just fine. Blend until thoroughly mixed.
Roll your stiff dough until pie crust thin on a floured surface. Take a pizza cutter and cut ribbon sized strips about 3 inches in length. Now, if you had to hand mix your dough, it won’t be stiff, so you will have to knead in some extra flour to get it stiff. Roll and cut as directed. I like to make these the day before and freeze them because they drop better.
Debone your chicken if you used bone in. Remove the skin if you used skin on. I use skinless, boneless chicken breast. Shread your chicken into bite size pieces. Strain your chicken broth to remove onion and chicken residue. Do not add chicken to broth until after you have dropped your dumplings.
In a clean medium stock pot, heat your chicken broth to boiling adding about a teaspoon of salt. Because I don’t have any fat content, I add a stick of butter to my chicken broth for increased flavor, but that is optional. Decrease your heat to medium and start dropping your dumplings. DO NOT STIR your dumplings, just drop and use a fork to make a hole to drop some more. If you feel you are running out of broth, just add some boxed or canned chicken broth. I generally freeze broth throughout the year, as I never waste chicken broth, so I don’t usually have to buy any.
Turn your eye down to warm, carefully fold in your chicken bites, add black pepper to taste, cover, and let steam while you prepare your other dishes. Be careful because they will stick and burn if your eye is too hot.
I’ve tried other flour, but White Lilly is the best. If you can’t get White Lilly, you can order it online, or sift your other brand several times, or your dumplings will be heavy dough balls.
YUMMY!!! Good Luck and Happy Thanksgiving!
I love you like crazy!!!! This blog makes every day of mine better! Oh how I wish I could stay in one of your studies of the bible every single month. I long to hold one at our house. Honestly…God touches my heart deeper with your teaching of His precious word, than at any other time. I am full of emotion as I write…like many, my plate has been full of “stuff” lately. I want to be able to say to God, “Yes I love you Lord…the way I should love you!” The way Anne Graham Lotz describes in her book, when speaking about Peter. I want to know God the way you know Him, the way Ann knows Him…and I have got to put more time into His word! Beth…life is so busy. God help me to put Him first, so everything else will fall into place. I thank God for you and Living Proof Ministries. I am so excited, you will be in Greensboro in 2011.
Love and sincerity from the heart,
Connie Mason
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/potassium free. I will search for something for you. Contact me at [email protected]
Blessings to you and yours!
Stephanie from Richmond, VA
Well, my husband and I are lucky to both have living grandparents still cooking! So I make nothing for Thanksgiving. We do host Christmas but he does ALL the cooking, so I will send him here for some ideas. It’s 6:34 AM here and in reading the comments I am really craving something with pumpkin in it!
On a side note….I was at Ridgecrest last week. I wasn’t lucky enough to “hug your neck” but if I had been I was going to tell you that some in my group, including myself, almost didn’t make the trip because the Monday before we did Session 8 in the Revelation study (the one where you zoom through information like you are in a race car) and we were exhausted. Ha! We are loving the study!
Hi everyone-
Last year we made a really cute and delicious appetizer to take to our Thanksgiving dinner. They are penguins made out of olives and herbed cream cheese! Credit goes to allrecipes.com. They are not hard to amke at all.
I was unsuccessful pasting the picture(you have to see them–they are adorable!)
See the pic here: ( note: I have modified the original recipe below)
http://allrecipes.com/Recipe/Cream-Cheese-Penguins/Detail.aspx?src=etaf
Ingredients
• 18 jumbo black olives, pitted
• 1 small tub herbed (soft) cream cheese
• 18 small black olives
• 1 carrot
Directions
1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
** I also slice a roasted red pepper ( from a jar) and use it as a scarf around each penguins neck. 🙂
This was really novel and different. We made about 50
( so cute on the plate) and they were gone very quickly!
Happy Thanksgiving to all!
Laura
Cute! I wish I liked olives. 😉
Ok, one of my favorite Thanksgiving recipes is from my Mom!
Cranberry Salad
1 box of grape jello
2 fresh oranges, peeled and separated from the rind…if I’m in a hurry, I just use canned mandarin oranges
1 small can of crushed pineapple
1 bag of fresh cranberries, washed and chopped up
1 cup of chopped pecans
1. make the jello following the box directions
(you can chill the jello for a few minutes or you can make it following the speed method to help it set a little)
2. add the chopped cranberries to the jello
3. add the crushed pineapple (drain just a little excess juice off)
4. add the oranges and nuts
Just let set overnight and you’ll have the yummiest cranberries to add to your Thanksgiving Turkey and Dressing!
Angela Thompson
Garner, NC
That gum is THE BEST! You made me smile-
I am always on the lookout for fab gum flavors and about 2 years ago I was at a Wal Mart that I don’t usually go to and there at the check out was a “Splash” gum flavor that was chocolate mint, it rocked my taste buds but I have never been able to find it anywhere else! Recently I saw the “Extra” choc mint and it was heavenly. Well, I am just saying that it was good and is my favorite. Yummy.
Thanks
Oh, this post is perfect for me 🙂
Here is a tried & true cranberry sauce recipe that has stood the test of time.
Purchase can of cranberry sauce {with or without berries – your choice. Although I have found that people who truly love this recipe do NOT want the berries!}
Open can and slide out on a pretty plate.
Cut into slices using grid lines from can as a guide.
Place on your holiday table & voila!
LOL! I posted the same recipe after you and didn’t know it! My kind of gal!
I’m making this low carb cheesecake for my husband and his family members who are diabetic. It is really delicious and very easy and only makes an 8×8″ pan so if you have family members who are diabetic, you may want to have it as an extra dessert.
Use 8×8 square pan. Heat oven to 375ºF.
Crust:
2/3 individual package of graham crackers (about 1 cup of crumbs)
1 ½ tbsp granular Splenda
1 tsp cinnamon
5 tbsp butter or margarine, melted
Cheesecake:
2- 8oz pkg cream cheese (reg or light—I use light)
2/3 cup granular Splenda
2 eggs
1 tsp vanilla
Topping:
8 oz sour cream (reg or light—I use light)
1 tbsp granular Splenda
3/4 tsp vanilla
1. Mix together crust ingredients and pat into glass pan. Bake for 5 minutes; remove from oven.
2. Beat together cream cheese, 2/3 cup sugar, eggs and 1 tsp vanilla until smooth. Pour over crust and bake for 25 minutes or until set. Allow to cool for about 15 minutes or longer.
3. Mix sour cream sugar and vanilla and spread onto baked cheesecake. Return to oven and bake for another 10 minutes.
Moon’s Mac ‘n’ Cheese:
Preheat oven to 375
Ingredients:
2 cups mac noodles
2 cups milk
1 egg
Dash of salt & pepper
1 tablespoon flour
1 stick of margarine
8 oz (or so…12 is fine too) of shredded sharp cheddar cheese
Cook 2 cups of elbow mac noodles until soft (15 minutes)
Drain Well
While noodles are cooking, mix (well) 2 cups of milk, 1 egg, salt, pepper, and 1 tablespoon of flour
Spray Pam Cooking Spray in a 9×12 glass dish
Spread 1/2 of the noodles over the bottom of the dish
Dot 1/2 of the stick of margarine over noodles
Cover noodles with 1/2 of the cheese
Repeat this layer
Pour milk/egg/flour mixture all over the top
Bake for approximately 35 minutes (NC piedmont time) until slightly brown on top.
Easy as pie and totally yumm-o!!
Love to you Beth and all of the Siestas out there!
I love this topic!
Miss Lexie’s Pinapple Casserole
20oz can of pineapple chunks
(save 3 TBSP of juice)
1/2 cup sugar
3 TBSP flour
1 cup sharp grated cheddar cheese
1 stick of butter (yes use real butter, why use anything else?)
1/2 cup of ritz crachers crumbled
Mix pinapple, sugar, four, and cheese. Dump into a greased casserole. Melt butter and stir in ritz. Put this on top of pinapple mixture. Bake at 350 for 20 to 30 min. Yum!
I love pecan pie, but last year I couldn’t find any Karo syrup here in Peru. Instead, I found a recipe that substituted maple syrup for the Karo. I grew up in Vermont – land of maple syrup – and we put it on everything, but we’d never done that before. I gave it a shot and WOW it was the BEST pecan pie EVER! The whole house smelled like a sugar shack while it was baking. Amazing. So, just take your regular pecan pie recipe and substitute maple syrup for the Karo syrup and VOILA. Enjoy!
-Lisa
No kidding…. I would put maple syrup on my toothbrush if I didn’t have kids watching me. What an awesome idea for pecan (that’s PEE-can) pie. Thanks!
This is such a great idea. I am always looking for new recipe’s. I have that very gum in my purse as we speak. I’m loving it. Ok, so here is my recipe that has been in my family for years.
Mississippi Mud
Crust
1 stick of butter melted
1 cup flour
2 packages of chopped pecans
Mix together and bake in 13X9 pan for 20 minutes on 350 degrees. Let cool.
Filling
1 8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
Beat together. Spread on crust. Let harden for a little while.
Mix 1 large box of chocolate pudding using the pie recipe. Spread over filling and top with the rest of the cool whip.
Shonda from Indianapolis
My recipe came from my Great Grandma Zara. She was from Sweden and immigrated to this country as a young bride. I don’t know how long this recipe was in her family, but eventually it became a Thanksgiving tradition as my Grandparents celebrated their “american” citizenship.
This is a recipe for Glazed Onions. I promise you, if you try this you will swear you don’t know how you ever had a TG meal without them. It MAKES the meal!
Grandma Zara’s Glazed Onions
12 Medium onions or 3 bags pearl onions (pearl onions are best and I just cut off the ends and boil them. After they are cooked it is much easier to peel them)
Peel the onions and boil them in salted water for 15 minutes.
Drain and boil in salt water again for 15 minutes.
Combine:
4 tsp. sugar
1 tsp prepared mustard
6 Tbls melted butter
1/2 tsp. salt.
Pour this mixture over the cooked onions in a casserole dish. Sprinkle with paprika and bake 20 minutes at 350° until onions are carmelized on top.
Enjoy!
Heidi McClain
Fayetteville, GA
I love onions, gonna have to try this! Thanks:)
My mom has a recipe like this. It is delicious!!
In case Beth decides to have Thanksgiving Dinner in Africa sometime, I just remembered this old receipe I have.
Elephant Stew
1 Med sized elephant, boned cut in small chunks
1 Bushel of onions peeled and quartered
15 stalks celery cut diagonally
3 bushels whole tomatoes
2 bamboo stalks cut in 1 foot lengths
1 pinch cayenne pepper
2 buckets rice
1 medium size rabbit finely chopped
Saute Elephant, rabbit, onions, celery and bamboo stalks in large washtub using enough peanut oil to cover the bottom. Add tomatoes, rice and seasoning simmer for 2 weeks. Add salt to taste. (Rabbit may be omitted if you do not care for hare in your stew).
Hare in your stew. Gave me a chuckle! My husband has a recipe for stuffed camel, if I find it I’ll post. Thanks for the laugh
Bwahahahaha!
Boned and cut into small chunks!!!
hare in your stew!!!!!!
You have me in stitches!!!!
Glad you enjoyed the Elephant Stew receipe Siesta’s. I get plum tuckered out cutting the 15 stalks of celery on the diagonal! Of all things why can’t it just be cut? Sharon, please do post the camel receipe. I think my handwritten directions someday will throw somebody off when they look at what we ate in “our generation” would love to add the camel. Yanna from College Staion, TX
Bury it in a time capsule along with 8 track cartridges, a land-line phone that has cords, 100 yrs from now people will think we lived in caves..hehehe
Best recipe yet!!! However I will not be adding this to my holiday table–at least not this year :o)
Dear Beth,
Unfortunately I don’t have a recipe because I’m blessed enough to have my precious mother who still insists on cooking the entire Thanksgiving dinner. God Bless her!
It’s a sad holiday for me because I have gastroparesis and am not able to eat Much of the holiday feast anymore. 🙁
I HAVE to find that gum! Mint chocolate chip ice cream is my favorite and I can no longer eat ice cream because of my disease! Hopefully they have it in Ohio!!
Happy Thanksgiving everyone!
God bless you and your ministry!!
Bonnie, can you not find someone to help you with your condition? I googled the condition because I’ve never heard of it? Write me @ [email protected]
Blessings!
Sara from Springfield Missouri,
Bacon wrapped green beans.
Take canned or frozen green beans and wrap them in bacon.
Push a toothpick through them so the bacon stays on. Lay them in a 9×9 pan till the bottom is full. You can squish as many in as you can but don’t stack them to much. In a pan melt half a cup of butter and half a cup of brown sugar together. Add one tsp of minced garlic and one tsp of salt. After it is melted pour it over the green beans.
cover in foil and bake at 350 for 30 min then uncover and cook for 15 min.
It may not sound that great but since the first time I made these my family asks me to bring these to all our family functions (along with homemade rolls.) They are yummy!
I’m famous in my neck of the woods for these green beans. They are great. I always use the whole green beans in a can. I will have to try the frozen one.
Yay, a local Siesta! I live in Bolivar and just wanted to say hi. I will be trying your recipe also, thanks.
Cool I don’t see a lot of S.W Mo Siestas. Hope you like the green beans:)
I use my grandmother’s recipe for turkey. I echo Warm in Alaska’s exhortation to go organic if you can- sometimes one has to walk on the wild side.
If your turkey is frozen, you will need to defrost it in the fridge 2 or 3 days before cooking. Remove giblets from cavity. Check to see if your turkey is pre-injected- if it is, skip the brining and go straight to butter step. If your turkey is not pre-injected, the night before put turkey in a bucket of water with a heaping cup of kosher salt & top with brick to hold turkey down. Put in fridge overnight.
Rinse and pat turkey dry. Using stick of room-temp. butter (this is no time to be fat-free or healthy- it is only one day of the year), rub stick of butter all over turkey until it is gone. Take a half stick of another butter, cut it into pats and stick under skin of turkey. Stuff cavity with whole heads of garlic halved, fresh thyme and few pats of butter. Using kosher salt, generously salt and pepper the turkey all over. Place on a rack in a roaster breast side facing down . Very loosely cover with foil and cook based on turkey weight etc. Forty-five minutes before you take turkey out, remove foil so that it browns all over. When turkey is done, let it rest for 10-15ish minutes before carving.
I just finished my first Beth Moore Bible study at age 66 on Revelation, and what a revelation and blessing it was!
A new recipe that we enjoy when thoughts turn to autumn is for easy, easy pumpkin muffins.
1 box spice cake mix
1 can pumpkin(not pie filling)
Stir together until moistened, spoon into muffin tin, and bake at 350 for 25 minutes. They tend to be a bit sticky, but they are very good and are so easy. Yield: 12 muffins
All this talk of the holidays makes me realize how dear family can be. This will be my holiday year without family or friends. I know that I will be lonely and I am looking for ways to help with this without getting depressed. I have two friends down here but they have families to spend the holidays with.
Hi Carey,
So sorry to hear of your situation. Where do you live? I bet we could hook you up with somebody in no time flat to have dinner with!
Blessings,
[email protected]
Our family loves this compared to traditional dressing. You can make it as “soupy” as you like it by adding the broth. To thicken it, just let it cook a little longer.
Crock Pot Dressing
2 qt. rich turkey broth (chicken broth)
6 or 8 homemade biscuits (use can biscuits)
1 whole onion, diced
1 cup of celery, diced
salt and pepper to taste
sage to taste (always buy new jar from year to year, it loses flavor after opening)
1/2 stick margarine
10-inch skillet or cornbread
Shred cornbread and biscuits in food processor. In a large bowl mix breads, onion, celery, salt and pepper. Mix well and be sure to stir all lumps out. Let mixture be soupy and not too dry. Add sage to taste. When desired consistency, put in crock-pot; add margarine and let cook on high for about 2 hours, stirring occasionally, Add more broth if it gets dry.
My favorite Thanksgiving recipe is my Mother’s dressing! We love the dressing dry and full of sage!!!
4 sticks of butter
1 stalk of celery
1 large onion
1 medium jar of Ground Sage
Salt & Pepper
1 bag of Dressing
1 pan of baked cornbread
1 box of chicken broth
Melt butter and saute celery and onion for about 20 minutes. Crumble cornbread in large bowl, add dressing, all of Sage, Salt & Pepper, pour in butter and sauted celery and onion. Mix well, adding just enough chicken broth to wet the mixture. Spray a large baking dish with Pam, pour mixture in and bake at 350 degrees for 30 minutes!!!
I can’t wait until Thankgiving!!! YUMMY!!!
What a wonderful idea! Can’t wait to try some of these recipes I’ve just read! This is a recipe that has been in the family for at least four generations and my mom only makes at Thanksgiving and Christmas. I’ve made it a few times and the secret to making this delicious is not to overbake it.
German Chocolate Cake
2 c. sugar, 1 c. butter, 2-1/2 c. plain flour, 1 pkg german chocolate, 1 c buttermilk, 4 eggs, 1 t vanilla, 1/8 t salt, 1 t baking soda (small ‘t’ is teaspoon…capital “T” is Tablespoon).
Preheat oven to 350 deg. Cream sugar, butter and well beaten egg yolks. Add 3/4 c. milk alternately with flour. Dissolve soda in 1/4 c. milk, add chocolate which has been dissolved in 1/2 c. boiling water, add salt, fold in stiffly beaten egg whites and vanilla. Bake in oven for 28 minutes. DO NOT OVERBAKE. Makes 3 large layers. (Use three 9-inch cake pans and grease them or spray with Pam). Let cake cool for several hours.
Icing: 2 c. sugar, 1 c. coconut, 6 egg yolks, 2 lg. cans pet milk, 1 stick butter, 1 c. chopped pecans. Beat egg yolks and sugar and pet milk and butter. Cook in sauce pan over medium heat until thickened – about 12-14 minutes. Add coconut and nuts after completely cool.
At Thanksgiving, take pecan halves and little pumpkin candies and decorate the top. At Christmas, decorate with pecan halves and red and green marashino cherries.
Enjoy! God Bless You All!
Love this post! Even spinach-haters will love this holiday favorite:
Spinach Casserole
1 (9 oz.) box frozen chopped spinach, defrosted but not
drained (we usually use more; my aunt used fresh)
3 eggs, beaten
3 T. plain flour
1 c. cottage cheese, small curd
1/3 lb. cheddar or colby cheese, grated
1/3 c. butter, melted
1 t. lemon juice
Dash of nutmeg
Salt and pepper to taste
Beat the eggs with the flour. Stir in the spinach, cottage cheese, grated cheese (reserve a little for topping – or not-just add more!), butter, lemon juice, nutmeg, salt & pepper. (Basically, mix it ALL together!) Pour into a 1 1/2 quart greased souffle’ dish. Bake at 350 for 55-60 minutes or until set. During the last 10 minutes, top with shredded cheese. Do not overcook.
I know it’s high calorie & fat which is why we reserve it for special occasions. However, even then I’ll tend to use light butter and 2% cheese, etc. I’d recommend that the first time you make it, use the real stuff, though. The flavors are wonderful together!
With a thankful heart for you, your family, your ministry and with a whole bunch of love,
Beth P
Roswell, GA
We have this also – and it IS YUMMY! We also add artichokes……mmm-mmm 🙂
Ok, I have found best chocolate cake recipe. I mean, it is to die for!!!! You just won’t believe how delicious it is AND it is the easiest thing in the world to make! You have to try it! At Beth’s demand, I will give complete instructions on how to make it. It honestly takes 10 minutes to make but your family will think you are the greatest baker this side of the Mississippi! Here it is:
Ingredients
* 1 (18.25 ounce) package devil’s food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
ENJOY this recipe!
-Joy
you are right! it was wonderful, my daughter-in-law wants a bundt pan so she can make it! Sally J.