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.
Here’s one more. My Mamaw Mary always makes these for us on Thanksgiving. They are so much better than the ones you buy in the store (even our local Amish store-shhh!!!)
Pumpkin Nut Roll
Roll Ingredients:
• 3 eggs
• 1 C. sugar
• 2/3 C. canned pumpkin
• 1 tsp. lemon juice
• 1 Tbs. pumpkin pie spice
• ¾ C. self-rising flour
• 1 C. chopped pecans or walnuts
Filling Ingredients:
• 8oz. cream cheese (softened)
• 4 Tbs margarine (softened)
• 1 C. powdered sugar
• ½ tsp. vanilla
Roll:
Beat eggs for 5 minutes, gradually adding sugar. Add pumpkin and lemon juice and mix well. In a separate bowl combine flour and pumpkin spice then fold into mixture. Pour onto greased cookie sheet, sprinkle with nuts and bake for 10-12 minutes at 350. Edges should pull away slightly and will be golden brown on top. Test center with toothpick to make sure it’s done. Turn out onto parchment paper. Roll up like a jelly roll (leave the paper on it when you roll it the first time). Tape the paper or lay on fold so it will hold its shape and place in refrigerator for about 30 minutes or until cooled
Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla and continue to mix until smooth.
When the roll is cooled, unroll it and spread filling on. Roll it back up removing paper as you go. Then cover with clear wrap and refrigerate until ready to slice. Slice in 1” slices. Makes 10-12 servings.
Okay, well, I am not a good cook by any sense of the word. I do brine my turkey which is awesome, but I already saw a post on exactly how I do it, so I will not post that. Other than that, I only know how to make the basics. Someone from my running group told me about a healthy cake recipe that I thought I might share. You cannot taste the difference between that and a fattening cake (so I have heard). It makes a moist and delicious cake and is super easy. Not really a Thanksgiving idea, but some people might eat cake on Thanksgiving, so here it goes.
1 box of any cake mix
1 12 oz. can of diet 7up
Instead of adding in oil and eggs, you just add diet 7up instead. Start with 8oz and if it looks too thick than add the rest. I have not actually tried this yet, but it sounds like a great idea. It is lower calorie than a normal cake and supposed to be just as delicious!
I have tried this cake with diet coke and it tastes great!
What a great topic!!! I’m copying so many of these!!
One thing that is an absolute must in my family is this fruit salad. My mom always made it and it’s become an essential part of our table now, too. We’re so sad when it’s all gone!! It’s so simple, but such a tasty addition to the meal – sweet but not too sweet and it pairs so well with turkey.
All you need are two large (28 oz)cans of fruit cocktail in heavy syrup (NOT water or juice – this is important) and one 8 oz block of cream cheese. (You can also use one large and one 15 oz can of fruit if you’re feeding fewer people, with the same amount of cream cheese, or double the recipe for more folks. I promise you’ll want to have leftovers!!)
Soften the cream cheese to room temperature. Open the cans of fruit and drain them, reserving the juice. In a bowl (one big enough to hold all the fruit), beat the cream cheese with a hand mixer until it gets smooth – just a couple of minutes. Then gradually add small amounts of the syrup from the fruit into the cream cheese and continue beathing. Keep adding liquid until it’s about the consistency of, well, somewhere between applesauce and yogurt. (After you make it once or twice, you’ll know how thick to make it. It’s just one of those things. But it’ll taste great regardless.) Then, gently fold in that fruit and mix it all up with a spatula. (Remember that the fruit will still be holding some juice, too, that will make it a tiny bit thinner.) Chill it for a bit and that’s it. I could eat a whole vat of it. 🙂
My mother used to make that salad and I loved it. Thanks for reminding me and bringing a sweet memory of her to mind.
Oh, how wonderful!! I’m glad I could remind you of a sweet memory.
It just isn’t Thanksgiving without this salad. 🙂
Sinfully Rich Sweet Potatoes
3 Cups mashed sweet potatoes (canned is what i use)
3/4 cup sugar
2 eggs, beaten
1 cup evaporated milk
1 tsp vanilla
TOPPING
1 cup brown suar
1/3 cup melted butter
1 cup coconut
1 cup chopped pecans
Beat all ingredients together and pour into greased 2qt casserole dish. Cover with topping and bake in 375 oven for 30 minutes.
Key Largo, Florida
This is how we make ours too!!! I was going to post it but you beat me to it! Kudos! (This is good enough to be dessert too… and breakfast!)
I love Living Proof Ministries! Beth, you have really helped to open my eyes and helped me to understand the “thee’s and thou’s” of the Bible. I have a thirst and hunger now and I LOVE it! I am truly a student of God’s Word.
Here is my recipe…
ngredients
* 5 large sweet onions, halved and sliced
* 1/2 cup butter
* 1/2 cup crushed butter-flavored crackers (about 12 crackers)
* 1/2 cup grated Cheddar or Colby cheese
Directions
* In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers.
* Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 8-10 servings.
You can always add more cheese if you want. The onions get so sweet and everyone just gobbles it up. Very yummy!!
Many blessings to all my Siestas!
Swiss Creamed Peas
3 cups frozen peas
1/2 cup sliced green onions
2 Tablespoons butter
1 Tablespoon flour
1 cup cream
1/2 teaspoon finely shredded lemon peel
3/4 cup (3 oz.) shredded swiss cheese
In a sauce pan cook peas according to package directions. Meanwhile in a medium saucepan cook onion in butter till tender but not brown. Blend in the flour and 1/2 teaspoon salt. Add cream and lemon peel. Cook and stir till thickened and bubbly. Add cheese; cook and stir till cheese is melted. Do not boil. Drain peas. Add to sauce; stir to coat. Makes 6 servings.
Absolutely loving this idea Beth. I have found so many things I want to try.
Somehow being the Hypoglycemic in the family got me put in charge of desserts! (Guess they knew I wouldn’t snack while baking) Every year my chocolate pecan pie is requested:
1Pillsbury® refrigerated pie crust, softened as directed on box
1cup light corn syrup
1/2cup sugar
1/4cup butter or margarine, melted
1teaspoon vanilla
3eggs
1cup semisweet chocolate chips (6 oz)
1 1/2cups pecan halves
10pecan halves
1/2cup whipping cream, whipped
DIRECTIONS
Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.
Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.
If you have children in the kitchen it’s fun to let them dip the pecans and help with the pie garnishing!
I have always wanted to try a chocolate pecan pie recipe, guess this may be the year. Thanks!
My daughter & I were just talking about this over breakfast this a.m.!! She lived in Lexington, KY for awhile and ‘derby pie’ is a favorite down there – it has a chocolate ‘layer’ in it but is a little different than a pecan pie. So we will definitely be making yours next week – thanks for sharing!!
Love Derby pie…it was created by the KERNS Bakery in Louisville KY. I live in Lexington now but will always be a LOUISVILLIAN!
Happy Thanksgiving, Linda
This sounds sooo good! I have wanted to make a chocolate pecan pie, but I have never seen one using the chocolate chips!!I absolutely love pecan pie and so does my husband so I am so glad that you posted this recipe! I will make this this weekend! Blessings to you and your family! PS. My niece lives in Houston and is newly married!
Thanks,
Suzanne from Decatur,Texas
It’s super easy and fun to make! Especially Thanksgiving evening when you don’t want to eat any more but need something sweet with a rich cup of coffee ….mmmm delish!
Enjoy ladies!
I’d share my recipe for my world-reknown (or at least known to my extended family) homemade noodles, but it comes straight out of my old Betty Crocker cookbook.:)I just throw them in 4 cans in chicken broth to cook them and 15 min. later they’re ready.
Here’s the recipe you’ll really want to try. It’s called Grape Salad and it’s always a huge hit.
2lbs. green seedless grapes
2 lbs. red seedless grapes
8 oz sour cream
8 oz cream cheese, softened
1/2 cup sugar
1 teas. vanilla
Topping
1 cup brown sugar
1 cup crushed pecans
Directions: Wash and stem grapes. Set aside. Mix sour cream, cream cheese, sugar and vanilla until blended. Stir grapes into mixture and pour into a large serving bowl.
For topping: combine brown sugar and pecans. Sprinkle over top of grapes to cover completely.
Chill it overnight.
I love this salad. You can also buy a can of Praline Pecans at Kroger!
I love this recipe. A favorite to pitch-in dinners.
Connie – I can so relate to your post! Beth is annointed – the Lord just oozes off of her!! I used to participate in our church Bible studies in awe of her Bible knowledge and think “I could never be like her.” Recently, God has been whispering to me that He has used Beth because she was willing and available. I have really been challenged lately to spend more time in God’s word actively studying! Not just read the Proverbs of the day, but really seek the scriptures! My plate is so full, it has stuff falling off the sides onto the table! 🙂 It is a struggle for me to balance my work, my family, and all of my many other obligations.
I once heard a speaker say in regards to being a stay-at-home mom something like this: “You hear people talk about feasting on God’s word. I long to feast on God’s word, but everytime I try to sit down and study it, I get interrupted by the pitter-patter of little feet! I have finally come to the conclusion that while I have little ones, I don’t have much time for feasting. So, for now, I am content to snack on God’s word. I may not have 2 hours to sit and read and pray, but I can find 5 or 10 minutes several times a day for a “snack!” That realization made all the difference for me – no more guilt about not being able to sit and camp in the scripture. I snack when I can and pray that God will speak to me through his Word, regardless of how long I read it!
Be blessed, Connie – and Beth!!!!
One of many all time treats is the following Pineapple-Lime jello. Actually, I do have another one, a mushroom gravy, that I like better but the instructions are a bit fuzzy because they really depend on the my mood at the time. Here goes with the jello:
1 small package lime jello
12 marshmallows
3 oz. package cream cheese, softened to room temperature
1 cup hot water
1 small can crushed pineapple, drained and juice reserved
Juice from the crushed pineapple
1 cup whipping cream
Put jello, marshmallows, and cream cheese in a bowl. Pour over hot water and stir to dissolve jello. Add the juice. Put mixture in the refrigerator until it just begins to set. Stir in pineapple and whip cream. Pour into a mold and put back into refrigerator to set all of the way.
my mom has been making this for years, we all love it and call it the green junk 🙂
My mom kept this in her refrigerator all the time. Sweet memories and it is delicious.
This is a Southern recipe and brings down the house every year!!!! Enjoy! (A side dish.)
SCALLOPPED PINEAPPLE
1.5 Cups Sugar
1 Cup Heavy Whipping Cream
3 Eggs
1 Stick Butter – melted
20 oz. Crushed Pineapple (drained thoroughly)
10 Slices White Bread – cubed
Cinnamon – for top
Mix sugar, whipping cream, eggs and butter. Stir in pineapple and bread cubes. Mix well. Put in buttered baking dish (8″-10″ approx). Sprinkle cinnamon on top. Bake for 30-40 minutes at 350ْ. Serve hot. Enjoy!
Linda Eggert
Houston, TX
This recipe is so easy and it is delicious. I have had it twice and everyone raves about it and requests the recipe.
PUMPKIN CRISP
Combine:
1 can pumpkin
1 C fat free evap milk
1 t vanilla
1/2 t cinnamon
Pour into a 9×13 greased pan
Sprinkle evenly over the top:
1 box butter yellow cake mix
1 C chopped pecans
then pour evenly over that:
1 C melted butter
Bake @ 350 degrees for 1 hour and 5 minutes till browned on top and set in the middle.
Serve with whipped cream and nutmeg
I am making this instead of pumpkin pie this year!
Carol from Houston
Our family eats this several times a year through fall and winter. It is delightful and sooo easy to make! Give it a try!
I think I am going to try this…it sounds yummy and I can take most of the stuff on my 15 hour journey to TX. If it’s not right can I swing by and try yours while I’m in state? haa haa (I’m kidding).
Sure, Come on over!
what size can? large or small?
A small can. (15 oz)
thank you I am going to give it a try!
This was the recipe I was going to post… it is a Thanksgiving MUST! Delicious and SO easy!
we are having our AFTER Thanksgiving dinner today with leftovers but I am going to make this instead of another pie, can’t wait to try it!
Our favorite recipe is after Thanksgiving – in fact we buy a couple turkeys and keep them in the freezer and cook them through out the year just so we can have these. It’s actually a camp recipe.
Turkey Enchiladas
2 cups leftover turkey chopped
1 can refried beans
1 pckge taco seasoning
2 cups grated cheese
1 16oz container sour cream
1 can cream of chicken soup
1 can chopped green chili’s
1 pckg flour tortillas – I use fajita size but you can use any.
Mix turkey, refried beans and taco seasoning. Heat in microwave for a couple minutes till it’s a little easier to stir. Mix sour cream, soup and green chili’s. Put some sour cream sauce in the bottom of your baking dish, this will keep them from sticking. take a tortilla – fill it with some bean mixture, put some cheese in – roll up and put in dish and put some sauce on(make sure ya smooth it on the sides – then do another until your dish is filled or ya run out of bean stuff. Pour remaining sauce over enchilada’s. Cover with foil and bake @ 350 for 25 min. Top with remaining cheese and bake uncovered till cheese is melted.
Hope ya enjoy!!! They also freeze really well and so does the bean mixture.
Sarah Stinnett
Sour Lake, Texas
We must have corn pudding…it is delcious and easy and I don’t know why I don’t really think to make it other than holiday times… Enjoy!
2 Tbsp. sugar
1 1/2 Tbsp corn starch
1 cup milk
3 eggs, beaten
1 can (1 lb) cream style corn
2 Tbsp butter
1/2 tsp salt
dash nutmeg
Mix sugar and corn starch. Gradually add milk, stirring until smooth. Add eggs, corn, butter, salt. Turn into a 1 quart baking dish. Sprinkle with a dash of nutmeg. Place dish uncovered in a pan of warm water. Bake at 300 for 1 3/4 hours (I sometimes up the temp and cook it for less time…I also sometimes add some frozen whole kernal corn to the mix). It is really delicious!
I LOVE CANDY CORN!! Okay, this is not just for Thanksgiving but for the “fall” season or the “candy corn” season.
Be warned, this is very addictive!
Jack O Lantern Jumble
Melt in oven @ 250 degrees in 15 x 10 pan for 5 minutes… (Watch it closely)
1/2 cup smooth peanut butter
1/2 stick margarine
Stir in:
1/2 teaspoon salt
1/4 teaspoon garlic power
2 1/4 teaspoon Worcestershire sauce
1/4 teaspoon red pepper
Toss with:
4 cups Rice Chex
3 cups Wheat Chex
1 cup cheese crackers (I use Cheesz-its)
3/4 cup peanuts
Bake 1 hour at 250 degrees
ADD 1 to 1 1/2 cups candy corn (I always add about 2 cups :))
Cool on paper towels
This would be great to nibble on before lunch/dinner or during the football games.
I do NOT cook. I go to Mom’s or go to friends for Thanksgiving. So I bring the rolls. What I like for at Thanksgiving and/or Christmas is Sweet Potatoe Suflay(sp).
It’s sweet potatoes whipped with butter and brown sugar, topped with marshmellows that are browned.
Will have to ask mom to make a batch, some for Thanksgiving and some for Christmas.
A family favorite for years and years and years:
Homemade Gingersnaps with Pumpkin Dip
(these are super scrumptious with a cup of coffee:))
Gingersnaps
1c sugar
2c unbleached all-purpose flour
1/2t salt
1t baking soda
1t cinnamon
1t ginger
1/2t ground cloves
3/4c butter
1/4c molasses
1 egg, lightly beaten
sugar
Combine sugar, flour, salt, baking soda, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in molasses and egg until well mixed. Shape dough into generous 1-inch balls and roll in sugar. Place on an ungreased cookie sheet and bake at 350 degrees for 10 minutes. Remove immediately to a wire rack to cool. Makes approximately 4 ½ dozen cookies.
Pumpkin Dip
¾ c (6oz.) 1/3-less-fat cream cheese
½ c brown sugar, packed
½ c canned pumpkin
2t maple syrup
½ t ground cinnamon
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat till smooth. Cover and chill at least 30 minutes before serving.
Have a dippin’, dunkin’ good time with these.:) Happy Thanksgiving! Thanks be to God for His Indescribable Gifts!!
I got this recipe from my MIL and it is amazing! Don’t freak out about the spinach, you can hardly taste it. I promise you, it’s DELICIOUS!!!
Spinach Broccoli Casserole
Ingredients:
2 boxes chopped spinach
1 box chopped broccoli
1 can Cream of mushroom soup
½ cup parmesan
½ cup cheddar cheese
½ cup Pepperidge farm seasoned bread crumbs
½ cup lowfat milk
A little garlic and onion powder
Steam spinach and broccoli until thawed, drain. Lay it on a towel, roll to squeeze more water out of it. Stir in soup, Parmesan cheese, cheddar cheese, milk, onion and garlic powder. Spray a 9X14 casserole dish with nonstick spray, pour the mixture in and sprinkle bread crumbs on top. Bake at 350°F for 35-40 minutes.
ENJOY!!!
Lindsey Fescoe
Fuquay-Varina, NC
I will try this one Lindsey. My family loves spinach so they will enjoy it.
Thanks,
Twila
Twila, I hope your family loves it as much as we do! I realized after I posted this, you might want to use a smaller pan… we use a 9X14 because we double the recipe for our big family 😉
I gained weight just reading these recipes. What family memories everyone has shared. Here’s mine.
Pecan Cranberry Spread
1/2 c cream cheese,softened
1/4 c chopped pecans
1/4 c dried cranberries
1/8 c orange juice
Beat cream cheese until soft and fluffy. Add remaining ingredients and stir to combine. Cover and chill at least 30 minutes to allow flavors to blend. Serve with crackers. Makes 1 c
I am sure that’s PEE-can Cranberry Spread, right? We don’t have pi-KAHNZ north or the Mason-Dixon line!
Seriously, I am a cranberry lover so I must try this recipe. Thank you!
That made me laugh out loud! My husband is from Eastern Pennsylvania and I tease him for saying “PEEK-ins” while I’m from Western PA and have always said “pi-KAHNZ! Either way, they’re yummy!
Hi Emily!
I think I’ll be trying this one for our family. We’re gluten free/sugar free and this one meets our needs. Wondering what it would taste like on apple slices…mmm yummy. Thanks!
I’ve always been single, so I usually crash other peoples thanksgiving (That’s what I’m thankful for! hee hee). I do bring something though (except this year ’cause I’m driving to Dallas)…last year I carved a turkey out of butter and used cloves for the eyes and food coloring for his little beak hangy thingy (that’s what my profile pic is…had to show ya). Noone wanted to eat it ’cause it was so cute…I think the real turkey would have been jealous if it had eyes to see. I also take a monkey bread with seasoning…gonna try my best to make it a recipe, I’m sure it is somewhere in recipe land, but I learned it from my mom.
Grab a bundt pan (I suppose you can use any pan, but a bundt pan will also make your bread look like a turkey too if you try hard enough…heee heeee)
layer the bottom with frozen rhodes dinner rolls
dump a bunch of olive oil on it (I guess the proper way to say that would be to coat with olive oil…but for me more olive oil is yummier)
sprinkle with oregano, parsley, & basil (and whatever else might work with those seasonings) (OH, and if you get your seasoning from a seasoning store and it comes in baggies…make sure you seperate it from your catnip…I had a BIG scare last thanksgiving…turned out ok *whew*)
Layer with more rolls, olive oil, yummy sprinkles until you get to the top.
OK…here’s the fun part…layer up higher on one side, and the other side put one roll half way on the edge of the pan…when all is said and done, it should resemble a turkey. 🙂 Set it aside to rise (about an hour I think)
Cook it at about 325 until it’s done 🙂 um…maybe a half hour.
ps…mmmm mint chocolate chip!
Making a note: separate seasonings from catnip.
Hilarious!
Ditto KMac!
HAHAHA!!! Thanks for making me LOL! 🙂
I love that little butter bird!! That made me laugh out loud!
Too, too funny!!! Love the butter turkey but I’m rollin’ about the catnip!
Homemade Cranberries
Here we go – follow me carefully, step by step:
-Buy a can of cranberries at your favorite grocery store. (Helpful Tip: at this time of year, they are likely found near other popular Thanksgiving items.)
-Once at home, open the can with a tool you probably already have on hand – a can opener. Carefully remove the metal top and discard properly. (Helpful tip: if you do not own a can opener, you will also find it available at the grocery store – so only one-stop shopping for you!)
-Slide the jelly-like substance onto a beautiful plate for proper presentation, accompanied by an appropriate serving utensil, such as a spoon.
-The key to success in this endeavor is the following: slice off a tiny amount of one of the long sides of the wonderfully glistening molded shape so that it may sit flat on the plate and not roll around. You can eat the tiny sliver now in order to test the readiness of your favorite dish.
-You are ready to serve, either chilled or at room temperature. Your guests will be amazed by the beauty of your creation and baffled by the elegant ridges naturally displayed on the curvature of this translucent, sweet, tart delicacy. Enjoy!
Happy Thanksgiving!
Lynnette in Houston
Oh Lynnette I love your idea. I will serve it alongside the Luby’s stuffing that my hubby buys in bulk and we put in an antique bowl then fluff to make it look really pretty…just pray no one wants the receipe! This truly happened when we were newlyweds and a family from church invited us and asked us to bring the stuffing! Cause noone else had volunteered stuffing, go figure. In a panic, we went to Luby’s and then my poor husband had to lie all through the meal until it just got too difficult to be dishonest and he admitted he was the cook but Luby’s helped!
I am laughing (on the inside so my coworkers won’t think I’m nuts)because one year I decided to try homemade cranberry sauce…had to send my husband to the store at the last minute because my children were so dissapointed not to have the “real thing” …ridges and all!
Love your ease of preparing and your sense of humor!
🙂
My fav holiday recipe for thanksgiving….
Apple Grape salad (waldorf)
2 large apples of choice – chopped to bite sized.
( I use granny smith )
1 large bunch Red seedless grapes – Cut in half
1/2 cup chopped walnuts
1 cup mini marshmallows
2 stalks finely sliced celery
1/2 raisins ( cranberries are also good )
1/2 cup Mayo ( real mayo )
1tsp ground mustard
1tble spoon sugar
1/8 cup milk
Combine Mayo, mustard, sugar, & Milk with whisk set aside.
In large bowl combine apples, grapes, nuts, raisins, celery & marshmallows. Pour mayo mix over and stir until coated. serve chilled.
Love you guys!
Caite
caites-whispertothewind.blogspot.com
Hey there Siestas, I’m Tai from Pittsburgh. My family has not been without this dish on the Thanksgiving table for over ten years now. This came from a dear pastor’s wife that I lived with for a summer in college.
Carrot Casserole
2 C. cooked carrots 2 TBS flour
3 eggs 1 C milk
1/2 C sugar 1/4 tsp cinnamon
1 stick margarine 1 TBS baking powder
Put all in a blender. Pour into ungreased casserole.
Bake uncovered at 350 for 30 minute
My brother lives out of state and visits friends each year. He’s known for this dish and no matter where he ends up it’s requested for him to bring.
LOVE THIS IDEA!!!!!!!!!!!!
I just found this easy recipe but it will most definitely be on my Thanksgiving Table this year.
Cut the dark/rough spots off & then boil a little less than a 5lb bag of red potatoes for 30 minutes.
While that is boiling fry 5 slices of bacon. (Or more or less, whatever you like) and drain on paper towel. When cooled give a rough chop.
Drain potatoes then return to pot. Mash with a potato masher in the pot. Add 1 cup of Heavy Cream, 1/2 stick butter, 1/2 cup of Sour Cream, chopped bacon, salt, & pepper. Mix well. Sooo Gooood!
AND I cheated! (Confession) I had to put my traditional recipe as well: WASSAIL
Heat to boiling 6 cups Apple Cider & 1 Cinnamon Stick.
Add 18 oz. of pineapple juice, 1/2 tsp of nutmeg, Juice of a lemon, 1/4 cup honey, & 1 tsp of lemon zest. Add thin slices of lemon for garnish. Allow to simmer 15 minutes or more! Sip and enjoy! REALLY REALLY GOOD!
Wish I had some right now!
HAPPY THANKSGIVING! We have so much to be thankful for.
Cristi Welch,
Vidalia, LA
Kim from Greenville, KY. We love to snack on this while all the “big stuff” is cooking. Mmmmmmmmmmmm.
Chocolate Chip Dip
8 oz. philadelphia cream cheese
1 cup powdered sugar
1 stick butter
1 tsp vanilla
3/4 cup mini chocolate morsels
3/4 cup peanut butter chips
Mix together and serve with graham cracker sticks or graham crackers.
I can’t wait to try this. It sound soooo good!
This is an awesome appetizer! Everyone loves it!
Sausage-filled Stars
1 lbs. Italian sausage
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Monterey jack cheese
1 medium red pepper; diced
1 4 oz. Can chopped green chilis; drained
1 medium green pepper; diced
1 4 ½ oz. Can chopped ripe olives; drained
1 envelope ranch salad dressing mix
48 wonton wrappers
vegetable oil (I use the spray)
In a skillet, cook sausage until no longer pink; drain. Add cheese, peppers, chilis, olives and dressing mix. Mix well. Set aside. Brush (or spray) both sides of wrappers with oil; press it onto the bottom and up the sides of greased mini muffin pan. Bake at 350 degrees for 5 minutes or until golden brown. Transfer them to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
*Can be made ahead of time and refrigerated. Then put into oven until heated through when ready to serve.
Chess Squares from Tennessee! (Somerville)
1 box yellow butter recipe cake mix
1 egg
1 stick of butter
Mix these together and pat down with a fork in the bottom of a 9 x 13 pan. (I use glass)You may want to spray with a little nonstick spray.
Then mix together:
3 eggs
1 box confectioner’s sugar
1 8 0z. cream cheese
Pour over the cake mixture. Bake @ 350 for 40-45 minutes.
Cool and cute in squares!
Always a hit! (And not at all fattening – ha!)
My college roommate’s mom always made these for us and they are the best! Haven’t thought of them in years! Thanks for the memories…
Thanksgiving Salad (Dessert)
1 large box Orange Jell-O
8 oz cool whip
8 oz cream cheese room temp.
1 can crushed pineapple
2 Half cups of chopped pecans
2 eggs well beaten
¾ cup sugar
2 tablespoons all purpose flour
Spray Trifle dish with cooking spray then make Jell-O according to directions (have used cherry and lime Jell-O as well).
Let soft set in fridge.
Drain crushed pineapple and save juice for topping
Once Jell-O is set add pineapple to dish of Jell-o
Sprinkle one of the half cups of pecans over the top
Mix cream cheese and cool whip together until mixed well,
Spoon over top of mixture and put back in fridge.
Over low heat mix pineapple juice, eggs, sugar and flour until thickened. Be careful not to let it stick.
Once thickened let cool either in fridge or room temperature.
When cooled add to top of the dish then sprinkle last half cup of pecans on top.
If not serving immediately keep refrigerated.
It’s really more like a dessert than a salad. I have to make it every Thanksgiving and every Christmas or I’m not allowed to attend my Husband’s family dinner! I originally got this recipe from the back of my Atlanta Gas Light 31 years ago and have made it every year since.
Twila Baker-Fayetteville Ga
Lindsay
Bangor, Maine
*Andes Mint Grasshopper Pie*
My favorite holiday dessert – so simple, but so yummy!
1 1/2 cups cold milk
1 package (3.9 oz) chocolate instant pudding mix
2 3/4 cups whipped topping, divided
1 package (4.67 oz) Andes mint candies, chopped, divided
9 in chocolate crumb pie crust
1/4 tsp mint extract
2 drops green food coloring, optional
Whisk milk and pudding mix for 2 minutes. Let stand 2 minutes. Fold in 3/4 cup of whipped topping. Fold in 3/4 cup of candies. Spoon mixture into crust.
In another bowl, combine remaining whipped topping and extract; add green food coloring if desired. Spread over pudding layer, and sprinkle with remaining candies.
Cover and refridgerate 4 hours or until set.
Oh Beth, how FUN!! I know I’m going to want to spend a fortune and print off the whole post with all these great recipe ideas!! Maybe a ‘Siestaville cookbook’ is in the making …
Here’s our traditional Thanksgiving Day breakfast dish:
CRANBERRY CRUNCH
1 c. sugar
3/4 c. water
1 1/2 – 2 c. fresh cranberries
4-5 sweet apples
4 T. lemon juice
1 1/2 c. uncooked rolled oats
3/4 c. firmly packed brown sugar
1/2 c. metoed butter
1 1/2 T. flour
Heat oven to 350F (325 – glass pans). In a medium saucepan bring sugar and water to a boil over high heat; boil 1 min. then add cranberries and cook until they ‘pop’ (about 1 min.) Remove pan from heat. Peel and core apples; slice thin and dip in lemon juice. Place in the bottom of a 9″ square baking dish and pour cranberry mixture over the apples. In a medium-sized bowl mix the rest of the ingredients; sprinkle over fruit. Bake 35-40 min., or until lightly browned. Serve warm!
Blessings to all as you gather with your families – we have so much to be thankful for!!
Dawn in Dayton, OH
ok……..I am on Weight Watchers so being VERY careful and trying to eat point friendly things for Thanksgiving! So with that I am going to try some recipes out of their magazine.
BUT……about the gum!!!!!!!! BETH….IS THAT NOT THE BEST TASTING GUM YOU HAVE EVER HAD??!!! My absolute favorite!!! Now did you know they also have Strawberry Shortcake and Key Lime Pie?!! The Mint Chocolate Chip is the bomb!!
One more thing……we finished our Inheritance Bible study last week and just wrapped it up with the biggest princess party ever!!! It was a blast and so glad to be an heiress to the KING!!!
love you!
Jill
Beth,
Here is a recipe that goes back to an old 1940 Betty Crocker cookbook my grannie used.
Stuffing
2 cups chicken stock
1/2 cup butter
1/3 cup onion
1/4 tsp. pepper
1 tablespoon sage
1/2 tsp. salt
4 tablespoons diced celery
2 tablespoons minced parsley
3 qts bread, cut into 1 inch cubes (one loaf)
Combine chicken stock, butter and onion, simmer 5 minutes. Add remaining ingredients,mix well. Pour over bread cubes in large bowl and mix well. Grease a 9 x 13 pan and bake for 30 minutes at 350 degrees.
Annette Greenwood
Saluda, VA
My favorite things for Thanksgiving are cranberry sauce- yes the kind from the can. And sweet potatoes. Now, to make the cranberry sauce, you will need to go to the store, purchase the can, open it and then slide it out. You can slice it anyway you like for display. Oh and you might want to refridgerate it first b/c I think it is better chilled. That was easy, right?? 🙂
For the sweet potatoes, I do them different each year depending on how I feel and how many calories I want to pack on…hahaha
This year I am debating between sweet potato balls or just sprinkling cubed potatoes w/cinnamon/sugar and baking. I’m leaning toward the baking b/c I’m trying to keep what is normally a healthy food, well, healthy. For the sweet potato balls, just cook your sweet potatoes, peel them, mash them, then roll them into balls. Put a large marshmallow in the middle then roll in crushed corn flakes. Bake on 350, probably for 30 minutes or less??
For the other, slice the sweet potatoes, cube them, then coat w/a mixture of brown sugar and cinnamon. (like 1 cup to 2 tablespoons) Pour in baking pan and put a couple tablespoons of butter. Bake 350 for 30 minutes. Now, I haven’t actually done this recipe w/sweet potatoes before but I done it w/apples so I figure the concept and recipe is pretty much the same.
Enjoy and Happy Thanksgiving to all of you! Enjoy your time w/your family
Angie E
Conover NC
Correction on the sweet potatoes for baking – that is 1 cup of brown sugar and 2 tablespoons of cinnamon. It may not even take that much depending on how many potatoes you are making. Sorry!!
Angie
Conover NC
HEAVENLY HASH
1 CAN 16 OZ FRUIT COCKTAIL (DRAINED)
1 CAN 16OZ CRUSHED PINEAPPLE (DRAINED)
1 CONTAINER COOL WHIP
1 8 OZ CREAM CHEESE
2 CUPS MINIATURE MARSHMALLOWS
1 TABLE SPOON MAYONNAISE
½ CUP CHOPPED PECANS
Mash cream cheese in the bottom of the bowl, then fold in cool whip and mayonnaise, then add all other ingredients and mix well. Put in refrigerator over night.
Cindi
Birmingham, Alabama
Kentucky Bourbon Pie, but it really needs renamed b/c I’m not from Kentucky and I don’t use bourbon in it. Think the flavor of pumpkin pie but the texture of pecan pie!
Pie Crust (or use your old fav)
1 cup flour
1 tsp salt
1/3 cup crisco
Blend together with pastry blender until coarse crumbs form.
Add 4-6 tbsp of ice cold water, one at a time. Roll out thin for your fav pie pan (mine is the deep Pampered Chef one)
Filling
1/2 c butter
3/4 c brown sugar
3/4 c white sugar (you can use splenda)
1 tbsp flour
2 eggs
1 c pumpkin (not pie filling!)
1/2 tsp each, cinnamon, nutmeg, ginger, all spice
1/4 tsp salt
3 tbsp water
Cream: butter, sugars, flour
Add eggs, beat well.
Stir in remaining ingredients (mixture looks curdled)
Bake at 450 for 15 min, then reduce temp to 375 for 45. Cover crust edges with foil when you reduce temp to prevent burning.
I am a cranberry freak and a pie freak. Put those two things together and you get my very favorite Thanksgiving food in the whole entire world…
CRANBERRY RAISIN PIE
You need a double pie crust. You can cheat and unfold a Pillsbury crust, but I recommend making your own. It’s just better that way.
NOTE: I double this recipe to make my pie really thick!
1 1/2 cups fresh cranberries
1 cup raisins
3/4 cup sugar
1/2 cup water
1 heaping Tblsp tapioca
Combine all that stuff in a saucepan and cook for about 10 minutes. The mixture will thicken and boil. Then add:
1 tblsp butter (the real deal)
1 tsp vanilla (overflowing, of course)
Put the filling between two pie crusts. Poke holes to let out steam.
Bake about 10 mins at 450 degrees and then lower to 350 degrees for about 20 mins. Bake longer if you make double filling. Just cook it until the top crust is golden.
No lie, we eat this for breakfast at my house!! It is so good with coffee or hot tea. Think antioxidants!
Buy extra fresh cranberries and freeze them so you can make another pie during the summer!!
I’m salivating reading these….I think a Siesta Cook Book (which will probably need to be produced in volumes) is in order and the proceeds would be a great fund raiser for Living Proof or another ministry – perhaps something for the poor…..in the mean time, I’ll burn through much printer paper.
I was just thinking the same thing. I am getting worn out with copy/paste.
Sounds like a “Siestas Cook!” cookbook in the making!!! … just sayin’ …
Hey Beth!:)
I love Extra gum! especially because it tastes great and doesn’t stick to braces:) It’s hard to make a 14 year old part from her gum!:)
Here’s my recipe,
well my grandma’s but I know she’s fine with sharing:)
It’s delicious and easy to make, easy to double/triple, (also very addicting:)
Nelson Holiday Cranberry Salad:)
Ingredients:
-1 cup white sugar
-1 lb.raw cranberries
-1 large can of crushed pineapple
-1 bag mini marshmallows-16 oz. cool whip
-Chopped almonds( optional:)
Instructions:
-Grind up cranberries(food processor or blender is easiest)
-Drain pineapples
-Mix everything except the cool whip together, stir the mixture evenly and allow to sit in the refrigerator over night. If you have a large plastic container this works well. This step helps all the cranberry and pineapple juice mix thoroughly
-Whip the cool whip into the mixture the morning of serving
-Stir in almonds last (optional)
This a delicious, salad,
sweet and fluffy from the marshmallows and cool-whip, but slightly tangy from the cranberries
I hope you get to try this:)
Enjoy your thanksgiving:)
Your little siesta,
AmyLynn
Ruth’s Chris Steakhouse Copy Cat Recipe for Sweet Potatoes
CRUST (which actually goes on top!)
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter — melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs — well beaten
1 stick butter — ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Heather Smith from Visalia, CA =)
Ultimate Leftover Sandwich
1. Slice leftover turkey very thin. White meat works best.
2. Two slices of bread required: splurge and get something from a bakery, or organic, or buy the insanely expensive kind
3. On one slice, a thin layer of real mayo. On the other slice, a thin layer of leftover gravy
4. Place turkey on bread. Glop a spoon of leftover stuffing (you call it dressing) on top of the meat. On the opposite slice, glop a spoonful of cranberry sauce, the attractive can-molded kind like in the recipe above.
5. Smush sandwich together. Serve with large wedge of pie.
This is a family favorite! Now I’m getting hungry. 🙂
White Corn Casserole
1 (15oz)can whole kernel WHITE corn (drained)
1 (14.5oz) can French style green beans (drained)
1 (10.75oz) can cream of celery soup
1/2 cup sour cream
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup shredded sharp cheddar cheese
1/2 cup dry onions (I use French’s French Fried Onions)
Topping:
1 row Ritz crackers (crushed)
1/2 cup shredded sharp cheddar cheese
1/2 stick of butter (melted)
Mix together in a large bowl drained white corn, drained French style green beans, cream of celery soup, sour cream, chopped celery, chopped green bell peppers, shredded sharp cheddar cheese, and dry onions. Pour into casserole dish. Bake at 350 degrees for 30 minutes.
Topping: Melt butter and stir in shredded sharp cheddar cheese and crushed crackers until well mixed.
Add topping to casserole and bake for an additional 15 minutes.
Here is the Stuffed Camel Recipe I promised. I don’y know if this is for real or not but if it is the *credits* are at the bottom.
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Shararazod Eboli Home Economist, Dammam, Saudi Arabia
Thanks Sharon! Although maybe you should clarify the wording “Fry nuts until brown” I’m just sayin LOL This will be so good with my Elephant Stew.
Lol!! I love this one!!!
Maybe the name in the credits is a clue: E boli!
Yanna – LOL – thought the same thing! And Lynn – that is hilarious!
I keep imagining my kids’ stacking toys – on a huge, disgusting scale!
Do you need a quick, easy, no-bake appetizer to hold guests over until the big meal?
CREAM CHEESE AND JALAPENO SPREAD
1 package of cream cheese
1 jar of jalapeno jelly
1 box of your favorite crackers
Let cream cheese warm to room temprature. Open package and put cream cheese on a plate. Open the jar of jalapeno jelly. Spoon the jelly on top of the cream cheese. Arrange the crackers on a separate plate. Using a knife, the guests will cut into the cream cheese and jalapeno jelly and spread it on their cracker. Serve immediately.
Erika
St. Maries, ID
I had this a long time ago, but had forgotten all about it. It is one great dip! Thanks
Your welcome. My mantra for the holdays: KISS, Keep It Simple Sweetie.
For your side dish pleasure….
Green Bean Bundles – (a delicious alternative to that overdone green bean casserole!)
This is so easy, pretty and delightful!
Ingredients:
3-4 cans Whole Green Beans
1 pkg. Bacon (strips cut in 1/2) **We like Turkey Bacon
1 jar Catalina Dressing
Other Needs:
Clear baking dish
Toothpicks
Drain Green Beans. Take 6-8 beans, wrap in bacon, stick tooth pick through bacon and beans to secure. Place bundle in pan with toothpick standing upright. Repeat until all beans are wrapped. Pour Catalina dressing over entire dish. Bake at 350 for 30 minutes. Serve hot.
The best ever Pumpkin bars with cream cheese frosting. Beware you can’t eat just one!
1 can (16oz) pumpkin
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
In mixing bowl, beat pumpkin, sugar and oil. add eggs; mix well. combine flour,soda,cinnamon, and salt; add to pumpkin mixture and beat until well blended. Pour into greased 15-in x 10in x 1-in pan . bake at 350 for 25-30 min. or until cake tested done. cool.
Frosting:
1 3oz cream cheese softened
5 Tbl. butter
1 tsp vanilla extract
1 3/4 cups of powdered sugar
3 to 4 Tbl of milk
beat cream cheese, butter and vanilla until smooth. Slowly add sugar, add milk until frosting reaches desired spreading consistancy. frost cake. ENJOY!!
This is COMPLETELY not a spiritual question or comment (or a Thanksgiving recipe), but I’m originally from Houston and all my family is still there (though I now live with my wonderful husband and two beautiful children in Mcallen, TX). I will be visiting a lot during Thanksgiving and Christmas, so I thought I would just ask…who cuts your hair? I LOVE your cut and my stylist just doesn’t “get it”, so since I’ll be visiting H-Town for Thanksgiving and Christmas…thought maybe I could finally go to someone who knows “first hand” how to do it right.
By the way, you have changed my spiritual life – I LOVE you and I thank you for all you do!!
Love and Blessings,
Nicci Southwell
Cranberry Relish
(I actually think this is on the ocean spray package but its still great!)
Ingredients:
1 package of cranberries
2 oranges with the skin
sugar
You kind of need a food processor although I did it for years in blender. The night before Thanksgiving I make this up so it can be good and cold for dinner.
Rinse and drain the cranberries in a colander. Wash off the oranges and cut into quarters. Remove any seeds from the oranges.
Grind up cranberries in a food processor and gradually add pieces of orange with the skin still on, (I know it sounds yucky but the tartness of the skin really adds to the flavor and it makes it a beautiful color-sort of like the color fall trees get as they go from orange to red). It takes a while to get the skin pieces to grind up so be patient. You may have to turn the food processor off and on to get those pieces of skin to grind up.
The consistency should be similar to pickle relish…some people like it a little finer, so just process it more if need be. Now add sugar and stir it into the fruit. I usually end up putting in about a cup, but you need to add it gradually so it doesn’t get to sweet. Chill till time to serve. Keeps great in the fridge…
The best way to eat this is after thanksgiving on a turkey sandwich with a little left over stuffing…YUMMMMM!!!!!
Spice up your Thanksgiving and New Year’s Dinner! I generally don’t eat cabbage but love this highly seasoned recipe. It is that “something different” to add to your Thanksgiving dinner.
Hope you like it!
SPICY CABBAGE AND SAUSAGE
1 large cabbage, cored and shredded
1 large onion, chopped
1 large clove garlic, minced
2 tablespoons oil
1 lb. Cajun sausage, sliced*
2 jalapeno peppers, chopped
2 Tablespoons Dijon mustard
2 Tablespoons cider vinegar
Salt and generously pepper to taste
Heat oil in a dutch oven or a deep skillet. Cut the core out of the cabbage and slice cabbage in thin strips/shred. Add cabbage, onion and garlic to skillet. (Yes, believe it or not all that cabbage will cook down in two tablespoons of oil.) Cook, stirring frequently until cabbage cooks down. Add sausage, jalapeno peppers and remaining ingredients. Cook a few more minutes until flavors are blended. Can prepare the day before and it just gets better. Add lots of black pepper and some salt or garlic salt.
*You can brown sausage slices in a separate pan if you like.
Oh yeah. Must try…