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.
Chili Nacho Dip
1 can hormel chili (with or without beans)
1 8oz. cream cheese
1 8oz. monteray jack cheese with jalepeno’s
Nacho chips of choice
layer cream cheese in microwave dish
spread chili on top & mont. jack cheese
microwave 3minutes.
You may also add black olives on top!
That sounds good. Sometimes I have a can of Hormel chili and some cheese on top of fries for dinner. Then ice cream to put out the fire, but it’s good.
Hi Michele,
I am so glad to see you. Happy Thanksgiving!
How are you doing? I have tried tracking you down in the last blog. Wanna make sure you are OK. Sending prayers your way….Rebecca
I am a born and bred Hoosier from the eastern part of Indiana. Sugar Cream Pie is something nobody has ever heard of if you’re not from that area, but something you love forever after you’ve had it! It’s basically a custard pie, but SOOOO good. I make several every year for friends who crave it! It originated in Indiana during the 1850’s from the Amish community when apple bins were empty but a sweet treat was needed. It’s also CHEAP. 🙂 Here’s the recipe:
1 (9 inch) pie crust ( I use Pillsbury refrigerated crust, unbaked )
1 cup white sugar
1/2 c flour
1/2 pint whipping cream
3/4 c milk
2 TBS butter, cut into small pieces
pinch of nutmeg and cinnamon
Preheat oven to 400. If your oven runs hot, you may want to preheat it to 350. Combine sugar and flour, then add whipping cream and milk. Pour into the pie shell and sprinkle with nutmeg and cinnamon. Bake for 1 hour. It may be a little runny, but will thicken as it stands. This is great hot or cold with ice cream! YUMMY!!
This topic has been so fun to read–more fun than a barrel of sea monkeys.
I don’t seem to get your blog updates until Wednesday, not Tuesday. Oh, well. I can always answer then can’t I. 🙂
This is not a Thanksgiving tradition, yet, But think it will be. This is better than pumpkin pie and so simple. My daughter made it for me to take to the Senior Center the last Friday of October for Birthday Day! I had only crumbs to bring home.
Hope you enjoy!!
Pumpkin Dump Cake
Ingredients:
30 oz can pumpkin pie filling or mix (not plain pumpkin)
8.25 oz box yellow cake mix
1 stick butter (not margarine) (that’s 1/2 cup)
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans (use walnuts if you prefer them to pecans)
whipped cream
nutmeg (optional)
Preheat oven to 350 degrees.
Spray a 13×9 inch baking dish with non-stick cooking spray.
Spread the pumpkin pie filling/mix evenly in the bottom of the baking dish. Cover with the cake mix. Sprinkle the cake mix with the chocolate chips and the pecans.
Cut the butter into small cubes and evenly “dot” the top of the cake.
Bake for 40-45 minutes or until golden brown. Serve with whipped cream sprinkled with a light dusting of nutmeg if desired. (Also good plain or with ice cream.) [The Birthday Day cake was served plain with ice cream.]
Happy Thanksgiving to all of you.
Ohhhh, this is a good one! I first ate this and acquired the recipe a few years back while staying in a Ronald McDonald house. My sister’s twins were born 3 months premature. I flew to Salt Lake to stay with her to help her figure her new life for the next 5 months. I will never forget that short stay in that house. What a community of strangers-made-family in an instant! It was a sliver of heaven even though the circumstances were extra ordinarily difficult for each member there. I will always think of that fabulous woman in that big huge kitchen making comfort food when she herself needed comforting too. Blessings!
I’m trying this one!!!
Love every recipe! I thought to share my salad dressing! It is super yummy and delicious! I pray everyone has an amazing Thanksgiving!! You are all wonderful!
GREEN GODDESS-CHIVE DRESSING
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 tablespoon white wine vinegar
1/2 cup chopped watercress
1 teaspoon sugar
1 teaspoon Worcestershire sauce
Combine all ingredients in blender and blend until smooth. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
This sounds delicious!
if Extra ever decides to promote Christ the King with its products, i know of a GREAT spokeswoman!!! look at you modeling that gum!
My family loves different kinds of salads. This one is similar to a salad that we found several years ago at a local tea room. We tweaked it a bit to get it to taste as close as possible to the original!
Broccoli Grape Salad
Yield: 8 Servings
1 cup mayo
1/3 cup sugar
1/3 cup vinegar
1 pkg real bacon bits (or 1/2 lb cooked, crumbled bacon)
3 heads fresh broccoli
1 cup pecan or walnut pieces
1 bunch seedless red grapes
1 c celery, finely diced (optional – but REALLY good in the salad!)
Whisk mayo, vinegar, sugar, and bacon pieces together.
Clean broccoli, cutting off stems and separating heads into small florets (you should have about 4 cups). Pull grapes from stems and cut in half. Toss broccoli, grape halves, celery, and dressing together. If serving immediately, add pecans or walnuts, mix well and serve.
This salad is even better the next day, but you’ll want to wait to add the chopped nuts until right before serving so that they don’t get soggy. Store any leftovers in the fridge for up to three days.
Hope you enjoy it if you make!
Happy Thanksgiving to the Moore family and to everyone in Siestaville!
Kate Rudasill
Grapeland, Texas
This is what our family will be trying – I wanted to have a salad, but not just lettuce and boringness – this sounds good and I am happy to be able to make it on Wednesday night (except the nuts). Thank you! ; )
I’ve seen a lot of sweet potatoe/yam recipes but this is an alternative that I am asked to bring to every holiday dinner: TURNIP CASSEROLE (I use rutatbagas)
3 cups mashed hot turnip/rutabaga (this is about 1 lg. or
2 small rutabagas)
3 T. soft butter
2 eggs
Beat above ingrediants together well.
3 T. flour
1 T. brown sugar
1 tsp. baking powder
1/2 tsp. sale
1/8 tsp. pepper
Mix together and add to turnip. Place in a 2 qt./2 L
casserole dish.
2 T. butter
1/2 cup cracker or bread crumbs
Melt butter and stir in crumbs. Sprinkle on top of turnip and bake uncover in 350 degree oven for 35-40 minutes until browned and hot. Serves 6-8.
I alway double this for our big crowd and make it the day ahead to ease the stress…..just bake it a little longer if it is coming from the fridge. I never use to like turnip/rutabaga but this is delicious!!! Enjoy.
Growing up my family always had trunip at Thanksgiving, really the only time we ate it. I really like it, but no one I cook for does.
Sometimes at Thanksgiving I’ll make some just for me and my memories. Maybe they would try this casserole.
Thanks!!
My recipe to share “Sweet Potato Pie”…but it’s not what you think!
It’s sweet potatoes with a pineapple crust/topping…MMMMMMM!!!!
This is a recipe I got from my Former Sr. Pastor’s wife, their first Thanksgiving at our church. Ever since, it is my staple “bringing” dish to any dinner I go to around the holidays….and I’m ALWAYS asked for the recipe.
It is called “Sweet Potato Pie”, but like I said…it’s not what you think…it’s BETTER!
Recipe for: SWEET POTATO PIE
3-4 c. sweet potatoes or yams
1/2 c. butter (sticks are best)
1/4 c. milk
1 tsp. vanilla
2 eggs
1 c. sugar
Mash sweet potatos and mix in all of the above with an electric mixer or stand mixer.
NOTE: Once the butter is broken up, I give it a really good “beating” on high for 3-4 minutes to make sure the butter is distributed evenly, and the potatoes are well whipped.
Topping:
1/2 c. butter (sticks are best)
1/2 c. sugar
1 small can crushed pineapple, drained
1 egg
1/4 c. flour
NOTE: I give the topping a really good “beating” as well, to make sure the sugar and butter are distributed evenly, and the crushed pineapple is blended well with everything.
Also, I usually DOUBLE the topping recipe so there’s a good, thick layer of pineapple on top of the dish.
Mix together and put on top of sweet potato mixture. Bake at 350 degrees about 30 minutes until topping is bubbling and slightly brown on edges.
NOTE: I usually cook it til there’s an even “browning” across the entire dish, not just the edges
Yikes! I am commenting from Canada and our Thanksgiving was back in October.
I too really really look forward to these talks, and do get busy reading the many posts. My husband rolls his eyes and says how much could one person have to say, I just laugh and say we all have hearts to pour out!
Sorry no recipe, I do a very meager dinner, and I hate cooking so I will leave this to the pros.
The gum looks so good, but I don’t think it’s in our stores yet:(
Looking forward to next week!
Hi Beth,
Just wanted to say Thank you! Today is my anniversary of being set free. This is the day God reached down and grabbed my old heart and gave me a new one at the re-taping of Breaking Free the Journey in New Orleans, 2008. I am forever grateful for your ministry and the changes that have happened since that day.
God bless you, your family, your ministry and all those involved.
Cindy Jones
I am just now doing that study that was taped in 2008. I will look into the faces of the audience with a new appreciation for the work God did then and what He is doing NOW. My husband is actually doing this study with me. Since the video is available to purchase per session through lifeway I thought it a good one to do together (that and the depth of material covered). But my man DID say ‘If she calls me girlfriend one more time…’. 😉 Happy Anniversary Siesta! I know the angels are partying in the heavenlies! (Hebrews 12:1)
Pineapple/cranberry minis
(make into a wreath shape?)
1 can (20 oz.) DOLE Crushed Pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped PLANTERS Walnuts
1 DOLE Apple, chopped
DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.
STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.
Great idea! I just saw this recipe Sunday while clipping coupons and I am planning on making them. I had never thought of putting jello in cupcake papers! 🙂 Happy Thanksgiving! This is going to be our 1st one in TEXAS! Just moved over the summer from SW MO to Fort Worth and we LOVE, LOVE, LOVE it here. I’ll try and post a recipe later.
I think I’ll pass in sharing a recipe since you have over 500 now, but I have to say I’m surprised at the gum purchase. When I saw that in a convenience store a few weeks ago, I thought “that’s the most disgusting thing I’ve seen in a while.” Mind you, Mint Chocolate chip is my favorite ice cream, but a gum?! Now, you’re making me want to give in and try it.
Kelly- I thought the exact same thing! I was surprised to hear Beth say it was delicious… maybe I’ll have to try it too. Ha!
My Famous Pecan Pie Recipe (lol)
I sometimes make my own crust but only if feeling really REALLY froggy lol.
1 unbaked deep dish 9in pie crust 2 eggs
3/4 cup white sugar 1/2 cup evaporated milk
2 tbsp flour 1 cup pecans
1 tsp salt 1 tsp vanilla
1 cup dark karo syrup
**i use carnation evap. milk — can substitute self rising flour and eliminate salt
Mix sugar, flour, and salt. Stir in syrup. Beat in eggs one at a time. Mix in evap. milk, pecans and vanilla. Pour into unbaked 9 inch pie crust. Bake for 50 minutes in a 375 degree oven, or until firm.
This is Christy from Tennessee and I hope you all have a wonderful and blessed Thanksgiving !! GOBBLE GOBBLE
Or if you are knee deep in toddlers/babies and can’t pull off baking here is the best receipt!
1) Scout our your community churches local bazaar
2) Find the bake good table
3) Search out a “seasoned older” lady
4) Ask her to help you find the BEST homemade apple and pumpkin pie.
5) Purchase pie(s)
6) Grab a can of “lite” whip cream, put a dollop on top
7) Bring to your Thanksgiving feast- Eat, Pray, Love and enjoy every minute of your
stress free desert!!!
🙂
Love this!! 😉
Now that is my kind of cooking… and I don’t have little ones. 🙂
Wow, SO many recipes! I couldn’t get to check if someone already posted this, but we sure cannot think of Thankgiving without this little treasure. We do Thanksgiving a lot earlier here in Canada (in the 2nd week of October), and I got this recipe from my dear Nan. We never had any other since. Super easy and so yummy! Whatever that is left gets used in myriad of ways… thrown in muffins, used as spread, dessert topping, etc.
Fresh Cranberry Sauce (AKA cranberry relish)
1 package of fresh cranberries
1 whole (preferably organic since you’ll used the whole thing) orange
1 cup sugar
food processor
wash cranberries and keep only the bouncy fresh ones; throw them in the food processor with sugar. Let it get chopped into bits. Cut orange into wedges then half; throw them in the food processor. You may need to pulse to get the whole thing even.
Voila! That’s it. It tastes better after a day in the fridge, but we usually forget to make it the day before and wind up making it the day of which makes the leftovers even more yummy ;o)
This looks like something my family would love and its simple! A bonus! But… I just want to be sure that you are saying to put the whole orange, unpeeled, with the rind into the processor??
Yup. Absolutely. It is unbelievably refreshing. I think the tart skin actually balances the sweetness of the refined sugar and the sour cranberries. It is a taste you won’t forget! Hope you enjoy it, Heather!
Okay, thanks – can’t wait to try it!! Have a blessed Thanksgiving 🙂
Karina,
I made this cranberry sauce and it was just wonderful. I wanted to come on today and say thank you! My boys couldn’t get enough and I will definitely be making this in future years. Thanks for sharing it. I know you already had Thanksgiving in Canada, lol, so have a blessed one next year! Heather
Thanks Heather! I’m SO tickled that you and your family loved it just as we do ;o) I found someone adds 1/2 cup of pecan to this… I’m intrigued enough to maybe try for Christmas… maybe make 2 batches, one with and one without ;o)
Edmonds, WA (near Seattle), this recipe is a family favorite including with the kids but I can’t claim it…a good friend gave it to me on a really cute recipe card with stickers and little die cuts…maybe that’s why I ended up making it! 🙂
Cranberry Mousse:
*Drain and reserve the juice from 1 (20oz) can of crushed pineapple.
*In large bowl add 1 (6oz) pkg Strawberry Jello-O & 1 cup of boiling water. Stir until dissolved & add reserved pineapple juice. Add 1 (16oz) can of whole berry cranberry sauce & 3 TBsp of lemon juice. Chill until slightly thickenend (approx 2 hours).
*With a mixer, beat 2 cups sour cream into the thickened mixture. (don’t tell the kids!)
*Fold in 1/2 cup walnuts or pecans and pineapple into the mixture.
*Pour into a mold or a large glass bowl and chill completely (approx.3 hours or overnight).
*serve with whipped topping if desired!
It isn’t Thanksgiving or Christmas without Cranberry Mousse! 🙂
Okey Dokey- this is 4 ELVIRA and any one else with kidney issues this thanksgiving.
I found some really neat websites with recipes.
http://www.renalinfo.com/us/resources/recipes/index.html
http://www.kidney.org/patients/kidneykitchen
http://www.kidneytimes.com/recipes.php?criteria=recipes
AND November 16, 2010’s topic on the website of:
http://kidneydiettips.com/
is:you guessed it:”Thanksgiving Tips for the Kidney Diet”
At my house we love corn. Okay, let me rephrase that…we LOVE corn. I am a born and bred Southern girl, but you’d think I was straight from the cornfields of the midwest the way I love this stuff.
So, to satisfy my cravings for corn, our Thanksgiving feasts must always include this very simple (but slap-your-mama delicious) corn casserole. It’s so NOT fat-free that we ONLY have it at Thanksgiving.
Corn Casserole
2 bags frozen white shoepeg corn (can subsitute regular corn, but it’s not as sweet)
1 stick unsalted butter (Oh, yeah!)
1 pint whipping cream (Oh, yeah, again!)
2-3 T all-purpose flour
2 t salt
Preheat oven to 350 degrees. Melt your stick of butter in the microwave. Spread one bag of corn across the bottom of a large casserole dish. Sprinkle one teaspoon salt and one or two tablespoons flour (enough to lightly cover) over the corn. Pour half the butter over all. Spread second bag of corn into casserole. Repeat above steps. Pour whipping cream over all. It will look very soupy, but will thicken up nicely. Bake at 350 for 30-45 minutes until browned and bubbly. Let sit 5-10 minutes before serving. Soooooo delicious.
Layered Pumpkin Cheesecake
Crust:
2 cups gingersnap cookie crumbs(about 32)
1/4 cup butter, melted
Filling:
4- 8oz. pkgs. cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1. Heat oven to 300 degrees. Wrap foil around 9in. springform pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture on bottom and 1 inch up the sides of pan. Bake 8 – 10 minutes or until set. Cool 5 minutes.
2. In large bowl, beat cream cheese on medium speed just until smooth and creamy; don’t over beat. On low speed, gradually beat in sugar. Beat in eggs one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
3. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with a wire wisk until smooth. Spoon over mixture in the pan.
4. Bake 1 hour 25 minutes to one hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
5. Turn off oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Let cool. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
6. Run knife around edge to loosencheesecake; carefully remove side of pan; put on a serving plate. Serves 16.
Mildred’s Cheese Ball
2 8 oz pkg light cream cheese, softened
1 jar Old English Cheese Spread
2 T mayo
1 T lemon juice
Mix all together. Chill. Roll in chopped pecans. Serve with crackers OR (my fave) carrot/celery sticks, apple slices. OR (also a fave) as a spread for Banana Nut Bread on Thanksgiving morning.
This has been a family favorite for generations. It came from the River Roads I Cookbook ages ago. My kids love it, so I usually double or triple the recipe. I don’t always use exact measurements.
Spinach Madeleine
2 pkg frozen chopped spinach
4 Tbs butter
2 Tbs flour
2 Tbs chopped onion
1/2 cup evaporated milk
1/2 cup liquid reserved from spinach
1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp garlic salt
6 oz velveeta spicy cheese
1 tsp worchestershire sauce
salt and red pepper to taste
Italian bread crumbs, mixed with melted butter for topping
Cook spinach according to directions on package. Drain and reserve 1/2 cup liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add evaporated milk and spinach liquid you reserved, slowly, stirring constantly to avoid lumps. Cook till smooth and thick; continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir till melted. Combine with cooked spinach. Spoon into casserole dish and top with buttered bread crumbs. Chill overnight. Bake at about 300 to 350 for approximately 30 minutes (till heated through). Serves 5 or 6.
Tami
Denham Springs, LA
Durant, OK
This may already be somewhere in the above 568 recipes, but I didn’t see it, so I’m going to go ahead and share. Wanted to participate this week. Wanted to participate last week. . .the post did speak to me so much, and I have ordered the Peacemaking for Families book, but just couldn’t quite put into words how God is working on my heart, because I’m right in the middle of right now. I know I’m going to love the James study!
Recipe for Cheesy Corn Casserole
1 can whole kernel corn, drained
1 can white shoepeg corn, drained
1 can cream style corn
8 oz. cream cheese, softened
salt and pepper to taste
1/2 to 1 cup finely shredded mexican blend cheese or cheese of your choice
(You can use a can of mexican corn if you want, and you can add green chilles if you want.)
Preheat oven to 375 degrees. Mix all ingredients except cheese together in casserole dish. Bake for 25 minutes. Sprinkle cheese on top and bake for 5 more minutes.
Hi Beth!! Thank you for “Talk to me Tuesdays”!! I am Soooo EXCITED!!! I am such a Foody and have an obsession for recipes. There is something comforting about them, I know… I’m strange! Well, I narrowed it down to two of them. I love this vegetable dish and suprisingly, not a huge fan of brussel sprouts. This dish is bursting with flavor, bright color and healthy. The little crispy toasty edges become carlelized in the roasting process. Because it is so full of flavor, you would never know it is good for you and oh, so yummy!!
Melissa L. – Delaware, OH
********ROASTED BUTTERNUT SQUASH, W/ BRUSSEL SPROUTS
AND RED BELL PEPPER**********
Ingredients:
*Large bunch of fresh brussel sprouts (rinse and cut in half)
*Butternut squash, cut in half, peeled and cubed
*Red bell pepper, cut into bite size pieces
*Olive Oil
*Salt & Pepper
*Curry powder, (amount to taste)
*Cinnamon, (amount to taste)
*21 Seasoning Salute, “Trader Joes” salt free herb seasoning, few shakes
***Option – you can also add peeled & cubed sweet potato as well
Toss all ingredients in a large bowl and place on a foil lined cookie sheet. Place in a 400 degree oven for 15 – 20 minutes, or until desired tenderness. **I have added a few small pats of butter towards the past 5 minutes for extra browning and added crispy edges! ENJOY :O)
******HARVEST BUNDT CAKE with CREAM CHEESE FROSTING******
This is a nice addition to Pumpkin Pie, It has a great spice and pumpkinie, is that a word?? flavor! Everytime I make this, I am always asked for the recipe. People are always trying to figure out exactly, whats in it! The pure pumpkin keeps this cake very moist. ** You can also do cupcakes if you prefer!!
1 Box of Spice Cake mix
1 8oz can of Libby’s Pure Pumpkin
1/3 cup oil
1/3 cup water
3 eggs
Mix all ingredients and follow baking time on the box. Pipe the cream cheese frosting on cake and top with chopped pecans, optional. Enjoy! :O)
oooh, totally inspired by your savoury recipe! I’m British so no thanksgiving here but I’ll still find a way to include it in our weekly meals soon! Thanks for sharing 🙂
Melissa, those sprouts sound delicious! I will definitely be using this one. Thank you so much!!
PUMPKINY is Definitely a word!
One of the dishes that I always make is a corn casserole that is so easy to make and everyone loves it.
1 reg. size can of cream corn
1 reg. size can of whole corn
1 box jiffy corn muffin mix
3 eggs
1/4 C chopped onion
8 oz. shredded cheddar cheese
1 C sour cream
pinch of salt
Mix all ingredients together in a casserole dish and bake at 350 for 45 – 50 min., until top is a deep golden brown.
Brenda from Dallas, GA
Here is the most scrumptious little appetizer! We have always enjoyed sliced apples with caramel dip, but here is something with a little twist!
Spread 1 bar of softened cream cheese into the bottom of a glass dish. Then spread one container of the caramel dip on top of that. Then top it with crushed up butterfinger candy bars. ENJOY!! It is delicious! HAPPY THANKSGIVING!!
Wendy
Albany, Ga.
This Pumpkin Crunch recipe has won awards. My hubby LOVES it!
And the Cheesy Crockpot Potatoes are a family favorite.
Pumpkin Crunch
Ingredients:
1 Lg (29oz) can of Pumpkin
1 Lg (12 oz) can of Evap. Milk
1 cup Sugar
3 Eggs
½ tsp Cinnamon
1 Box Yellow Cake Mix
1 ½ cups Chopped Walnuts (or Pecans if preferred)
2 sticks of Margarine (melted)
Pinch of Salt
Frosting:
1 – 8 oz Cream Cheese
1 – 8 oz Cool Whip
½ cup Powdered Sugar
Directions:
Line a 9×13” glass dish (or two circular pie glass dishes) with wax paper. Mix Pumpkin, Milk, Sugar, Eggs, Salt, and Cinnamon. Pour into glass dish. Sprinkle yellow cake mix (do not make according to box directions-just use the cake mix) on top of pumpkin mixture. Pat nuts on top of cake mix. Spoon melted butter over nuts evenly. Bake at 350 degrees for 50 minutes or until a tooth pic comes out clean. Cool. Invert and peel off wax paper. Mix frosting and spread on cake. Refrigerate. Cut into squares (or pie slices if using pie dish.) Enjoy!
Cheesy Crockpot Potatoes
Ingredients:
2lbs cubed hash browns
1 Stick of butter
8oz cream cheese
8oz sour cream
1 10oz can ream of mushroom soup
1lb sharp cheddar cheese
Directions:
Put potatoes in crockpot
Melt 1 stick of butter, cream cheese and can of soup in skillet until melted and heated through.
Pour over potatoes
Let cook for 2 hours then add sour cream and cheese and stir into potatoes.
Continue to cook for another two hours or until potatoes are tender. Enjoy!
This is one of my favorite dishes to make and it is so fun and yummy.
Green Bean Bundles
2 cans of whoel green beans
1 package bacon
3/4 stick butter
1/2 c brown sugar
garlic powder
salt & pepper
toothpicks
Preheat the oven to 375. Melt the butter in a 9 X 13 pan and mix in brown sugar, garlic, and salt and pepper. Take about 4 or 5 green beans and wrap them in 1/2 piece of bacon. Push a toothpick throuhg them to keep them together. Place on top of melted butter and continue until all the green beans are wrapped. Cover the pan and cook for 30 mins. Uncover the pan and cook for 5 more minutes.
Enjoy!!!
ok, I’d already picked one recipe to make but now I’m adding this one to the menu too 🙂
We will be alone this year and there are so many recipes already here that sound so good! So with that in mind, have a wonderful day! Maybe I’ll put my tree up early this year and enjoy it longer! Blessings!
I realize that there are so many of you stubborn, canned cranberry sauce lovin’ people out there. However, I’m asking you to go outside your comfort zone and try a new way to eat sweet cranberry delicious-ness with your savory turkey and dressing. Don’t scoff. Just try… 😉
Cranberry Orange Relish
1 medium orange
1 one pound bag fresh cranberries
3/4 c sugar (more to taste if you like it super sweet)
1/4 finely chopped pecans
Zest the orange, then peel and set aside. Peel and section the orange. Grind orange zest, orange sections, and cranberries in a food processor. Stir in sugar and chopped pecans. Chill and serve.
It freezes well if you have extra. We always double the recipe because we will love it so much. When I got married, my husband brought this into our holiday celebrations. I was skeptical, but it is now one of my favorite things. It is wonderful on a turkey sandwich the next day!
Angel in Tucson, AZ
I am so going to try this! I am not a fan of canned cranberries. I like fresh sauce but haven’t been able to find a recipe so thank you! I can’t wait to try it 🙂
The one we do is very similar. no nuts. add a lemon & a lime + cinnamon. Oh my soul. Best to make it a day or two in advance to let the flavors combine well.
Ooooo I love this. Mom had an old hand crank grinder she would use. ahhh memories. 🙂
Oh my goodness girls, so many yummy recipes! I’m going to the in-laws for Thanksgiving so I picking a few to take with me.
This is one of my favorite recipes. I always make two batches. One for me and my family, once I make it no one can keep out of it, and one to take with. Haven’t met anyone who doesn’t LOVE it.
Black Bean Dip
1 15oz can black beans, drained
1 tsp. vegetable oil
1/2 c. chopped onion
2 galic cloves, minced
1/2 c. diced tomato
1/3 c. mild picante sauce
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 c. shredded reduced-fat monterey jack cheese
1/4 c. chopped cilantro
1 Tbsp. fresh lime juice
1. Partially mash beans and set aside.
2. Heat oil over med. heat. Add onion and garlic, saute 4 min. Add beans, tomato, picante sauce, cumin and chili powder; cook 5 min or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm, room temperature or even cold. I serve with scoops. Once you have one bite you just can’t stop. This is a “Cooking Light” recipe so it’s low-fat but it doesn’t taste like it. Enjoy!
Holiday Blessings Siesta Sisters
Yum! ‘Cooking Light’ has great recipes! Thanks for sharing this one!
Oh how I love recipes! I have more than I could ever possibly use, here’s one I love at Thanksgiving.
Pumpkin Creme Brulee
3 cups heavy cream
1/2 cup + 8 tsp sugar,divided
8 egg yolks
2/3 cups canned pumpkin
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1 Tbs orange juice
1 tsp vanilla
Hot water
Preheat oven to 300.
In pot combine creamand 1/2 cup sugar. Over medium high heat cook until sugar is dissolved and mixture is hot. In bowl whisk yolks, pumpkin and spices. Whisk in 1/2 cup cream mixture. Gradually whisk in remaining cream mixture until smooth. Whisk in orange juice and vanilla. Divide among 8 (4 oz) ramekins. Place ramekins in large roaster place in oven. Fill roaster with enough hot water to come up sides of ramekins halfway. Bake 25 minutes. Remove from pan and cool on rack. Refrigerate until chilled, at least 2 hours. Now here’s the fun part. When ready to serve, sprinkle each with a thin layer of sugar. You can broil in the oven just until sugar is melted and golden. OR here’s what we do. Each person sprinkles their own sugar ( you can even buy flavored ones) and we pass around the butane torch, and each one carmelizes their own sugar. Great fun! You can garnish with whipped cream and fruits if you desire.
ps, from Krum, Texas!
oh my goodness, sorry I left out some directions. After baking 25 minutes, Turn pan and bake until center jiggles slightly, about 10 minutes. Then proceed to cool.
From Mason, OHIO – Recipe from a great dinner theatre in Franklin, Ohio – they share the recipe on their website, and it’s on our table for EVERY holiday meal….
La Comedia’s Famous Sweet Potato Soufflé Recipe
4 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/3 stick butter or margarine (melted)
1 tsp. vanilla
Mix well
Pour into buttered pan
Topping: 1 cup brown sugar
1/2 cup flour
1/3 cup butter or margarine (melted)
1 cup pecans
Crumble topping evenly over potato mixture. Bake at 350° for 35-45 minutes uncovered.
ENJOY!!
I’m a little late to the party here, but I had to find the time to type this one out.
Make Green Bean Casserole the homemade way… no canned soups or green beans here. Just homemade goodness. My husband’s cousin never liked the casserole until she had this one. I give all the credit to Cook’s Illustrated Magazine.
http://waymorehomemaderecipes.blogspot.com/2010/11/green-bean-casserole.html
Green Bean Casserole
from Cook’s Illustrated Nov/Dec 2006, #83, pg. 9
Make ahead tips included. Look for instructions in {brackets}.
Ingredients:
Topping:
4 slices white sandwich bread (torn into quarters)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned French fried onions
Beans/Sauce:
Table salt
2 pounds green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean and broken into ½ inch pieces
3 medium garlic cloves, minced or pressed
Ground black pepper
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 can sliced water chestnuts, coarsely chopped (optional)
You will also need:
Food processor
Large bowl filled with ice water
Dutch oven
Paper towel lined baking sheet
3 quart / 13×9 inch baking dish
Method:
For the topping: In food processor, pulse bread, butter, salt and pepper until it resembles coarse crumbs (ten 1-second pulses). Toss with French fried onions and set aside. {Store bread-crumb mixture in an air-tight container in the fridge and mix with onions just before cooking.}
For the beans/sauce: Preheat oven to 425° F. Bring 4 quarts of water to a boil in a large Dutch oven. (While it is coming to a boil, you can be prepping your green beans, mushrooms and other ingredients.) Prepare your large bowl of ice water. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender (about 6 minutes). Drain beans in colander and plunge immediately into ice water (to stop cooking). Spread beans on the paper towel lined baking sheet to drain.
Add butter to now empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms release moisture and liquid evaporates (about 6 minutes). Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 ½ cups, about 12 minutes. Season with salt and pepper to taste.
{Allow sauce to cool. Mix the beans and cooled sauce in a covered baking dish and refrigerate for up to 24 hours before baking.)
Add green beans to sauce and stir until evenly coated. Arrange in even layer in baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. {Heat in 425° F oven for 10 minutes, then add topping and bake as directed for about 15 minutes.} Serve immediately.
Yes, Yes! One of my favorites! Worth the extra effort. =)
Waldorf Salad
Serves 6-8
8 medium apples chopped
2 large bunches seedless red grapes (ea. grape cut in half)
1 cup chopped walnuts
1 8 oz container of lite cool whip
1 1/2 cup mayo ( I use Helman’s)
Put, apples, grapes and nuts in large bowl.
Mix Cool Whip and mayo together and stir mixture into the fruit and nuts.
* Best if prepared one day in advance.
(Another) Beth’s Chex Mix
I have made this since college. Now our oldest in in college and she sent her brother a Facebook message to remind us that she wants Chex Mix over Thanksgiving. (I’ve already bought everything, so hurry home sweetheart;) My “secret step” is at the end ; )
Melt in pan 13 x 9 or larger:
1 stick cheap margarine (NOT butter)
1 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp or more salt
Add in:
1/3 box each Rice, Corn and Wheat Chex
1 cup Cheerios
1 cup stick pretzels
1 cup peanuts if desired
Stir to coat and bake 2 hours in 250′ oven, stirring every 15 – 30 min.
My Secret: Turn off the oven and let it sit overnight. The Other Secret: Put a note on the oven so no one burns all your lovely Chex Mix!!
“Lisa’s Cornbread Dressing”
I got this recipe from my son-in-law’s sister. Once we tried this…we’ve never tried anything else. It is THE dressing!
12 T. Butter
2 ½ cup chopped onion
3 tart apples with peel
1 pound lightly seasoned sausage~sage is best
3 cups coarsely crumbled dry cornbread
3 cups crumbled dry whole wheat bread
3 cups crumbled dry white bread
2 t. thyme
2 t. sage
salt and pepper
½ cup chopped parsley~fresh
1 ½ cups pecan halves
Melt ½ cup butter and saute onions. Set aside. Saute apples in rest of butter. Set aside. Saute sausage separately. Put all the other things together…. Rub orange juice on inside of turkey, and sprinkle a small amount over dressing before putting into turkey.
Note: I use homemade bread and corn bread, or get bread from Great Harvest Bread Co., and make the corn bread from scratch.
Also, this is usually too much to all fit in the turkey. After stuffing the turkey, I toss the rest with chicken broth to moisten a little more, and bake for 30 minutes, or until hot at 350 .
My favorite thing to eat on Thanksgiving is my mashed potatoes (altered and “fixed” by me, but based on my Mimi’s recipe). I dip every other Thanksgiving dish into my mashed potatoes… almost like gravy! Here’s the ingredients, but I don’t know portions. I just know that LOTS of butter and LOTS of sour cream and LOTS of salt make these things DI-VINE!
-red potatoes (diced, unpeeled, boiled, drained & mashed)
-sour cream
-butter (not margarine. butta has waaaay betta flava!)
-fresh garlic (chopped and fried in butter first… just trust me)
-milk (for consistency)
-salt
Just can’t get any better than these scrumptious thangs!!
That gum is the bomb! I “liked” it on Facebook and got it for free!
Fruit Salad-best ever! from my Aunt Phyllis’ kitchen
no exact measurements, I’ve never known her to measure and therefore she doesn’t give them in recipes! But here goes:
canned fruit of your choice the standard size not the giant cans, more the better I think. Drain the juices off the fruit but reserve
here is what I use:
sliced peaches, cut into bite size
slice pears, cut into bite size
pineapple
sometimes I use the tropical mixed fruit in the plastic jar I think Dole makes it
red seedless grapes for color
fresh kiwi (more color)
banana’s- soak in OJ first to prevent from browning
marishino cherries if you like
put this all in a bowl then with the reserved liquid and based on how big your fruit salad is you will need:
1 or 2 boxes of vanilla pudding (small boxes & NOT instant)
use the juice instead of milk for the pudding mix, as it cooks it will be like a thick syrup almost, not pudding consistency
this has to cool but not get ‘cold’ and pour it over the fruit, as much or as little as you like
Now put it in the refridgerator to cool before serving!
YUMMY!
and for breakfast on Thanksgiving:
I have been known to mix my pancake mix (any box kind) with leftover pumpkin pie mixture. Add water if needed to thin out batter. Then make pancakes as usual. Talk about GOOD! My kids love this also!
Purple Cows
Ingredients:
Vanilla Ice Cream (preferably Blue Bell Ice Cream)
Welch’s Grape Juice
How to:
Take a very tall glass and scoop ice cream into it until it is full to the brim.
Take grape juice and pour it over the ice cream, but not covering the ice cream completely.
Eat it with a spoon and whatever is left on the bottom, drink up! 🙂
That was my grandma’s recipe for me when we were little…always been my favorite and a great pick me up whenever I need one 🙂
Shoot Fire! I’ve gained 10 pounds just reading all of these delicious recipes. I do have my favorite dishes that I make every year, but it looks like there are a couple that almost like mine. But I will leave you with this one, only because I have found that when you are in a pinch for that Jello dessert and you forgot to make it the night before, this is fast and the kids LOVE it! Matter of fact, so do I! This can be ready in about 30 minutes from the time you boil the water till you can set it on the table. Okay, so here it is:
1 large pkg of raspberry jello
1 pkg of sweetend frozen raspberries.
1 container of thawed “Cool Whip” But it needs to be kept cold.
Follow directions on jello pkg. EXCEPT, just add the 2 cups of boiling water and not the cold water.
Next, stir in the frozen raspberries.
Okay, now put in the frig for about 20 minutes.
When it looks like it is chillin, beat in the cool whip. So, you are asking how much cool whip? I don’t know. Just until you like the color. I usually add one whole small container.
Put back in the frig until you are ready to serve.
Now, before you put back in the frig, you taste it! And you taste it again. Okay that’s enough. And you probably should use a new spoon in between taste! Unless no one is watching. LOL!
Happy Thanksgiving everyone! Much love and many blessings to you!
http://www.youtube.com/watch?v=wp_RHnQ-jgU Oh Beth wouldn’t you have loved to have been shopping at Macy’s in NYC!! I’m thinking Jesus and God stood up and cheered the people. I want to go somewhere and sing glory to God!
Awesome! Thanks for sharing Yanna. I raised my hands and sung right along from my desk. Lifting Hallelujiahs to the King of kings and Lord of lords!
Roasted Sweet Potatoes with Rosemary and Honey (Feeds about 4)
All ingredients are approximate and can be adjusted for quantity and flavor.
3 large sweet potatoes peeled and cut into 1″ chunks
Olive oil (about 1/4 cup) enough to coat the potatoes
Rosemary – 1 1/2 tbs. (more if you like)
Garlic Powder – 1 tsp
Cinnamon – 1 tbs. (less if your’e not a big fan – we ususally use more)
Nutmeg – 1/2 tsp. (more, if you’re kind of earthy and like it)
Salt – 1 tsp
Pepper – 1/2 tsp.
Honey – 1/4 to 1/2 cup (depends on how sweet you want them)
*All spices can be adjusted to accomodate you’re tastebuds.
1. Preheat oven to 350
2. Put cubed potatoes in a large bowl
3. Toss with olive oil to coat
4. Add dry ingredients and mix well (do not add honey yet)
5. Put on a baking sheet and sprinkle lightly with more cinnamon
6. Put in preheated oven for about 35 – 40 minutes.
7. Check after about 20-25 minutes to see if they are tender and toss.
8. When they are fork tender…drizzle with honey and put back in the oven for about 5 minutes.
9. Add additional salt and pepper to taste
Serve and enjoy.
I came up with this recipe as a healthier alternative to the sweet potato casserole after being diagnosed with borderline diabetes. The sweet potatoes are a better glycemic choice and the olive oil, garlic, herbs and raw unfiltered honey have health benefits as well.
YUM! A healthy “sweet” way is to pour on walnut oil and cinnamon ; )
My sister-in-law makes the BEST Pumpkin Squares! I don’t even like pumpkin but I can’t get enough of these! I look forward to them every Thanksgiving…
Tara’s Pumpkin Squares
4 eggs
2 C sugar
1 C veg oil
1 can pumpkin
2 C flour
1t baking soda
3/4 t salt
1 t pumpkin pie spice
2 t baking powder
2 t ground cinnamon
heat oven to 350*. Grease 15 1/2 x 10 1/2 x 1″ pan (like a cookie sheet with sides). Beat eggs, sugar, oil, pumpkin. Stir in remaining ingredients. Bake until light brown 25-30 min. Cool. Frost with cream cheese frosting.
I loved this…thanks! 🙂
Pumpkin Baked Ziti:
– 1 pound italian turkey sausage
– 3/4 cup chopped onion
– 1 tablespoon minced garlic
– 1 teaspoon red pepper flakes
– 2 tablespoons of oil
– 1 15. oz can of pumpkin
– 1 cup chicken stock (usually need more)
– 1 bag of frozen peas
– 2 teaspoons fresh chopped sage leaves
– 2 teaspoons salt
– 1 pound whole wheat ziti pasta, cooked
– 2 tablespoons chopped fresh parsley leaves
– 1/4 cup freshly grated parmesan cheese
Pre-heat oven to 375
spray 8, 8 oz ramekins or 1 baking dish
Cook sausage in light oil in deep skillet on med heat. Remove from skillet and set aside on paper towel. Drain any excess liquid and set aside.
Add onion, garlic, peas, crushed red pepper and oil to skillet and cook until soft, about 3 min. Stir in pumpkin, stock & sage. Mix together and add salt. Bring that to a boil and then lower the heat and simmer 5 min. Stir in sausage. Simmer until sauce slightly thickens.
Add cooked pasta and parsley to the skillet and toss gently all together. Set in your dish and sprinkle with cheese. Bake for 35 min, until top golden brown
I come from a Hungarian/German family. One of my favorite recipes is Turkey Paprikas ( Pronounced Pap-reh-kesh). The original recipe calls for chicken, but we adapted it to use the leftover turkey. It really doesnt have a specific recipe, its more of a throw together recipe.
Shred your leftover turkey
1 8 ounce container of sour cream
8 ounces of tomato sauce
3 chopped tomato
1/4 cup of flour
4 tablespoons of Paprika ( the kind you get at world market, not the icky grocery store brands)
Can be served over rice, pasta our cous cous.
mix it all together and simmer for an hour covered.
MMMMMMmmmmm
Beth! I totally forgot to let you know I was at WMart the other day and saw Moon Pies. I don’t even know what they are but it made me think of you and your hubby.
Shall I pick some up and send them to you.. 😉 Or does he have enough already??
Just checking.. I’m looking out for ya. And now I need some of that gum..
One of the things I usually make to take to anything is Chocolate Chip Chewy Bars. They’re not what you’d normally think of for Thanksgiving, but they are really easy and everyone likes them. They’re especially good for kids, who may be pickier on their desserts.
Chocolate Chip Chewey Bars
1 box (16oz.) light brown sugar
2 1/2 cups self-rising flour
1 cup (1/2 bag) semi-sweet chocolate chips
3 eggs
3/4 cup vegetable oil
1 tsp. vanilla
Mix all the ingredients together and spread into an ungreased 9×13 glass baking dish. I usually mix the dry ingredients first to try to get most of the lumps out of the brown sugar. Bake at 350 for 38-42 minutes. They need to cool completely before cutting.
Selena
Albany, GA
My mom makes this Sweet Potato Crunch and it is absolutely AMAZING!
3 c. mashed sweet potatoes
(use regular sweet potatoes, not canned)
1 c. sugar
1 tsp. salt
½ stick butter, melted
2 eggs, beaten
½ tsp. vanilla
½ tsp. cinnamon
Preheat oven to 350°F.
Combine above ingredients and pour into buttered baking dish.
TOPPING
1 c. light brown sugar
⅓ c. butter, melted
(measure butter after melting)
⅓ c. flour
1 c. pecans, chopped
Combine topping ingredients and sprinkle on top of potables. Bake at 350°F for 40 minutes.
The only recipe I personally have that others ask for is Candy Brownies. And it goes a little something like this:
1 family size box of brownie mix (make with 3 eggs instead of 2)
Spray 9×13 pan with Pam. Pour in half the brownie batter. Cover with chopped pecans, walnuts or peanuts, if desired. Cover nuts with miniature Twix candy bars. Just line them up until the entire surface is covered.
Pour the rest of the brownie batter on top of the Twix and bake at 350 degrees for about 35 minutes. (DO NOT over bake). Let cool and cut into squares.
Frosting:
1/2 bag of semi-sweet chocolate chips
2 tablespoons of Light Karo Corn Syrup
1/2 cup heavy cream
Pour the chocolate chips into a bowl. Add in the corn syrup and coat the chips well. Pour the heavy cream into a microwave safe bowl. Heat it to almost boiling but be careful not to over boil. (Heat about 30 seconds and check it. Keep heating until it is hot.)
Pour the cream over the chips and let sit for about 1 minute before stirring. You should be able to easily stir at this point. Stir well; the frosting should be shiny and glossy. Pour over the brownies and refrigerate until ready to cut.
**For mint brownies, substitute Andes Mint Baking Chips for Twix bars and add 1/4 tsp. of mint extract to the frosting as the last step.