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.
Okay- I am late posting here and have not read them all- so this EASY one may be out there already! I am not much for cooking- so I try to be simple, yet festive!
One thing that is a crowd pleaser and very easy are white chocolate festive pretzels! I buy the long skinny pretzel sticks- and one package of white chocolate. Then depending on the holiday- I purchase the chrystal sprinkles to match. Right now you can find orange and green sprinkles that are perfect for coordinating with fall colors!
I simply melt my chocolate (usually one half of the entire block at one time)- melt it in a big bowl. I roll out my wax paper and have my sprinkles standing by! I dip one end(usually about half way up) of the pretzel stick in the chocolate- then sprinkle like crazy! I use the colors together and it makes them so pretty. You can do as many or as few as you like.
If I want to get really cute with it, I find some pretty coordinating ribbon and tie my cluster of pretty pretzels together (you can do clusters of 3, 5- just whatever works)- and then I put them on display. These sweet treats are wonderful- and while they are messy to make- they are so much fun. Not to mention that when you display them- they look so beautiful. If you try this- I hope that you love it!
This is Jessica from Alabama- and I love this blog!!!
Jess from Alabama, this is such a good idea! I’ve done them with the ‘twisty pretzels’ but pretty ribbon and sprinkles on the sticks is a great idea for the people on my Meals on Wheels route! Thanks for posting this!! -kristi from tx 🙂
Hey Kristi from Texas! I think that the twisty pretzels are a great idea- I have never tried that! I will try to incorporate that in my next batch! Thank you so much!!!
Sure! 🙂
I love Thanksgiving and all of the wonderful food! I’m a traditionalist at heart and even though I love to try new foods any other time, I just want a traditional Thanksgiving meal!
One easy recipe that I can post by memory that I have tried in the last few years and love is a Paula Deen-esque dessert. She has something she calls Gooey Butter Cake and I make a pumpkin version for Thanksgiving. It is good to just eat like bars (such as a brownie) or you could cut it in larger pieces and serve it with a fork like a piece of cake. It would be good with cool whip or whipped cream but they are not necessary!
Crust:
Mix one yellow cake mix, one egg, and one stick of melted butter. Press into the bottom of a 9×13 dish/pan.
Filling:
Mix one 8 oz. brick of softened cream cheese, two eggs, one can pumpkin puree (NOT pumpkin pie mix), one 16 oz. box powdered sugar, and 1 tsp. pumpkin pie spice.
Pour filling over crust and bake for 50 minutes at 350. Chill. Yum!
I am definitely making this. It sounds sooo yummy!
I think that I will try this recipe…I love anything pumpkin!! :0)
I have made this before it is sooooo good!
You ladies rock! Come on Thanksgiving and stretchy pants! Love ya’ll
Thanks for the reminder, I need to make sure my stretch pants are clean!!!!
They need to make them in fall colors!!!
Oh how I love the stretchy pants! Thank you for the wonderful laughter- this community is precious!!!
Y’all are so funny!
Someone from my bible study made this for us this week…it was soooo good!
This was one of my grandmother’s cannot have Thanksgiving without this recipes. It always reminds me of my Grandma when I make it.
Cranberry Salad
1 pkg. cranberries
1 cup sugar
1 small can crushed pineapple with juice
Mini marshmallows
Large container cool whip
On the night before Thanksgiving, grind the cranberries in food processor (although I did have to do it by hand one year: can anyone say sore hands?). Mix the ground cranberries, sugar and pineapple with juice in a bowl. Regrigerate overnight. A couple hours before dinner, mix your cranberry mixture, cool whip and as many marshmallows as you want together. Refrigerate until ready to serve.
Some people think of this salad as a dessert which is fine, but we always have with dinner. Tastes great with turkey.
Monroe, LA
Melissa, This was the same recipe I was going to share. It really is good. My Aunt Ruth always makes it and calls it Cranberry Fluff.
Happy Thanksgiving to all,
Mary Jane
Melissa,
This must be a Louisiana recipe becaues I had the same one except without pineapple. We use diced apple and pecans instead.
Love this recipe.
Elaine in New Orleans
Banana Pudding
My kids’ favorite … from the kitchen of Ma-Maw Leola Stinson! So easy and no baking … and my kids will request a batch without bananas.
Mix 1 large box vanilla instant pudding as directed on box (with 3 cups milk)
Add: 1 can sweetened condensed milk (the next time I make this, I plan to try 2 cans because I love sweetened condensed milk!)
Add: 1 large cool whip (use all but about 1/4 of container)
Add: 2 tsp. vanilla flavoring
layer as following:
pudding mix
nilla wafers (put close together; I love this part)
thinly sliced bananas … and repeat several layers till you are out of ingredients! Pudding mixture should be on top. Then use crumbs from wafer bag and chop up more wafers into crumbs … to sprinkle on top of pudding. Looks pretty!
Omit bananas if you have picky children like me! 🙂
This is the best banana pudding ever! The first time I made it I left out the 3 cups of milk – – – words fail me in describing the result. Anyway, take it from me — DON’T FORGET THE MILK!
Stole this recipe from Paula (you know who I am talkin about)
Layered Cranberry Sauce!!
* 1 8-ounce package cream cheese, at room temperature
* 2 tablespoons mayonnaise
* 1/2 cup chopped pecans, plus more for topping (optional)
* 1 16-ounce can jellied cranberry sauce
Directions
Beat the cream cheese and mayonnaise in a bowl with a mixer until creamy (it should be spreadable). Beat in the pecans.
Put the cranberry sauce in a bowl and mash with the back of a fork.
Spread about half of the mashed cranberry sauce in the bottom of a bowl or parfait dish. Spread the cream cheese mixture on top of the cranberry sauce, then gently cover with the remaining cranberry sauce. Top with more pecans, if desired.
Siesa Stacie
Michigan
Stacie,
I had to laugh when you said Paula ( you know who I’m talking about) becuase that is the same way I use the name BETH…everyone KNOWS who I mean!!
Happy Thanksgiving,
Linda
I was so excited when I seen this topic! I’m in big trouble. Recipes can keep me occupied for days, but this may take months to shift through! My recipe that everybody always ask for is Apple Crisp….. I have no idea where my mom got it from but it is the best . It is perfect for the fall of the year.
APPPLE CRISP
3 cups apples
1 tablespoon sugar
2\3 cup sugar
3\4 cup flour
1\4 teaspoon salt
1\2 teaspoon cinnamon
1\2 cup soft butter I use really butter
Wash apples, peel, core, slice apples. put apples in a 8×8 pan.
Dot the apples with butter, sprinkle 1 tablespoon of sugar over apples.
In a mixing bowl place sugar,flour, salt, cinnamon, stir with fork. Place soft butter in bowl. With 2 butter knives blend until topping is a crumb mixture.
Place crumb topping on top of apples. Bake @ 375 for one hour. I always double this.
Great served with ice cream. Enjoy.
Beth thank you for all you do in this crazy messed up world we live in. I look forward to having a word from you each Tuesday and pray the study of James is going great.
Love to you and all my blog siesta sisters out there.
Opps I forgot my location in all my excitement! I live in Saint Joseph MI but am living in Atlanta Ga until Jan 2012 and I am in need of a friend.
Hi Kathleen,
I live in Atlanta and we are glad that you are here for a time. I’m sure it’s difficult to be away from your hometown. What part of Atlanta are you in?
Susan
Kathleen,
Do you know my good friend Sheryl Moerdyk from St. Joseph? We met online while doing “No Other Gods”in Siestaville.
Happy Thanksgiving, LINDA
Kathleen – I am in the Atlanta area (Smyrna) – and would love to have you join us for Thanksgiving (or anytime)!
I made this for our Thanksgiving dinner and it was WONDERFUL! My husband is already asking for me to make it again! I am so excited to have a new dessert to show off!
I don’t have a recipe, but I have to leave a comment because it says 666 comments on my computer, and that just bugs me. 🙂 Happy Thanksgiving y’all. I’m excited to be headed to my beloved Texas (and my mama’s cooking) for the holiday.
Michelle, I saw the same thing and didn’t like it either…but I knew there would be hundreds more recipes coming in! That’s the we Siestas are. 🙂 Hurry back to Texas, we love Siestas here!
I don’t have a recipe, but I have to leave a comment because my computer says 666 comments and that just bugs me. 🙂 Happy Thanksgiving y’all. I’m thankful to be headed to my beloved Texas (and my mama’s cooking) for the holiday.
Hey siestas, I hope I’m not too late!!
Here’s my sweet little 87-year-old mama’s recipe for fresh apple cake. I grew up with this recipe, and now my own four daughters (late teens/early 20’s) make it. I fully expect one or more of them to get a proposal of marriage from it someday. Ha!
Fresh Apple Cake
1 c. oil
2 c. sugar
2 eggs, well beaten
2 tsp. vanilla
1 tsp. cinnamon
Combine oil & sugar. Add eggs, vanilla, & cinnamon. In a separate bowl, mix together:
2 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Add flour mixture to first bowl. Batter will be stiff, so your arm will get a workout! Stir in:
3 c. chopped apples (Granny Smith are my favorite)
1 c. nuts
Grease and flour 13×9 pan. Bake at 350 for 40-45 minutes until toothpick comes out clean.
This is one of those cakes that just gets better the longer it sits, so feel free to make it a day or two ahead of time. Enjoy!
Lisa from Little Elm, TX
Lisa, I literally just took a fresh apple cake out of the oven! I used the Paula Deen recipe from the 1st page of the blog and used a tube pan–it looks good but I’ll definitely will try yours in a 9X13 next time! Thanks for sharing!
I’m not a big fan of cooking, but I’m also not a big fan of seeing the comment count at 666, so I’m leaving a comment to change it. Happy Thanksgiving!!
I’m just getting around to my blog reader this week and so enjoying the Thanksgiving recipe posts, so I hope I’m not too late. Thanksgiving is my very favorite holiday! I love to spend the whole day cooking (and eating) with my mom and daughter and enjoying it with our extended family, friends and the last few years, all the hungry college kids looking for a home-cooked meal.
Our family’s yearly crowd pleaser for as long as I can remember back are these marshmallow rolls — you may want to line your entire oven with foil as their nickname is “The Bombs!” But, oh, so worth the mess 🙂
Ingredients:
1/2 C sugar
1 tsp cinnamon
2 cans of Pillsbury crescent rolls
16 large marshmallows
1/2 C melted butter
Directions: Preheat oven to 375.
Combine sugar & cinnamon in small bowl.
Separate crescent dough into 16 triangles.
Dip a marshmallow in melted butter then in sugar mixture. Place the marshmallow on the wide end of the triangle of dough then roll up the dough around the marshmallow toward the tip.
Fold up corners and seal.
Repeat for 16 rolls
Spray your muffin tins LIBERALLY with cooking spray ( you can also use the foil cupcake liners on a baking tray, but I would still spray them well)
Place rolls in the tin with the “tip end” of the dough on the bottom.
Bake for 10-15 minutes – watch them closely the last 5 minutes – until golden brown and the marshmallow has melted (if you can see it as the dough expands)
Remove immediately from pan and place in foil sprayed with cooking spray to prevent sticking.
Serve Hot — these are the last things out of the oven and to the table, even after the prayer!
And beware: they have been known to explode – hence their nickname!
ENJOY
ps: If you want to go for sugar shock overload, you can make a simple powdered sugar glaze and drizzle on top.
So, can I please tell you that I had to buy that gum and it is the bomb diggity!
I’ve loved reading all the recipes and the variations on ones of heard of. I’m with those of you who’ve said you’ve gained 10lbs just reading these. Okay…so here’s mine. I have to admit, while this’s something I Have made, I didn’t take the written recipe with me when I moved recently so I got this from Cooks.com Recipe Search.
Seven-Layer Cookie Bars
– 1/4lb butter
– 1c. crushed graham crackers
– 1c. Angel flakes coconut
– 1pkg. Nestle Chocolate Chips (6oz)
– 1pkg. Nestle Butterscotch Chips (6oz)
– 1 can sweetend condensed milk, NOT evaporated milk.
– 1c. walnut meats, chopped
Melt butter in an 8 1/2 X 11 inch pan. Add layer by layer(do not mix) above ingredients in order listed.
Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees if a glass dish is used. Cut in bars when cool. Time baking carefully.
When it says “Time baking carefully,” they’re not kidding. With the oven I had, I always had to be careful not to burn the bottoms while waiting for the top/middle sections to bake. I also switched up the order of layering (at least once) and I don’t think it made a difference. Enjoy and Happy Thanksgiving.
Correction. The graham crackers always go first then, that’s when I switch it up the order if I want.
When I got married, my mom and I split up the cooking for Thanksgiving. I got stuck with the vegetable side dish, because my mom had never been able to find a recipe that she really liked. Well, thanks to Ms. Paula Deen, I found one that everyone likes and requests every year.
Squash Casserole:
3-4 med. yellow squash, chopped
1/2 c. chopped onion
1/2 c. mayo
1 egg
10 soda crackers
1 c. sharp cheddar cheese
2.Boil squash and onion in a pot of salted water until tender. Once squash is fork tender, mash with a fork or a potato masher.
I was so excited when I saw this question because I have the ultimate Thanksgiving/Christmas/Easter/Special get together dish. This is my grandma’s dish and one that me and my 6 siblings always ask for and one recipe that I will always treasure as a reminder of my grandma when she goes to be with the Lord.
Corn custard
Preheat oven to 375 degrees
Step 1:
Mix together 3T. flour, 1T sugar, 3/4 tsp. salt and a dash of pepper in a small bowl. Have ready 1/2 c. of grated cheese (colby or american cheese). In a heavy saucepan melt 3T butter, remove from heat and add the flour mixture, stirring until smooth. Gradually add 3/4 c. milkand 1/2 c. evaporated milk, stirring until smooth. Place back on the heat, stirring constantly til thick and bubbly. Turn off heat and add 1/;2 c. cheese stirring until the cheese is completely melted and smooth. Add 1c. cream corn and 2 c. whole corn (drained) stirring until well blended.
Step 2:
Beat 3 eggs until light and fluffy. Gradually add the corn mixture to the beaten eggs, stirring and folding by turns. Grease 1-1/2 qt. baking dish lightly with butter. Pour mixture into bowl and place in a pan of boiling water, 2″ up on the sides of the bowl, place in oven. Bake for 45 mins, 15 mins before done spread grated cheese on top and finish baking. ENJOY!!!!
I love to cook and I like to tell myself Im pretty good at it! One thing I can make for sure is a Corn Casserole! MMM MMM right outta the Bachelor Family Cookbook! Its easy anyone can make it!
1 can cream corn
1 can kernel corn
1 small sour cream
1 stick of butter
1 box of Jiffy Corn Bread mix
1 cup of grated cheese
Melt butter and mix with all other ingredients. Bake in a casserole dish at 350 degrees for 45 min. Sprinkle the top of the casserole with grated cheese and return to oven until cheese has melted! Enjoy
Love, Rebekah
Schertz, TX
Rebekah This sounds wonderful! I want to make this but need to know…. Do you use 8oz of sour cream and do you put all the grated cheese on top or the 1 cup in the casserole and then extra on top?
So happy to hear your writing is progressing well – I often pray for you and thank God for your shining light!
We just finished Beloved Disciple this morning and celebrated with a “Wedding Feast for the Lamb” including a beautiful wedding cake and little veils we made for every woman to remind then who they are in Christ – His beloved bride! It’s always a little sad when the study ends but it was an ENORMOUS blessing for many to just take in how very much our Bridegroom loves us. Understanding His love for us enables us to truly love Him, which overflows to others. He is so Worthy – I just love Him so much and love you too!
Now to think about our Thanksgiving banquet. Loved this post! The jelled cranberry sauce sliced along the rings of the can has been part of my celebration as long as I can remember – lol! A new favorite food of ours that’s flexible, healthy, and very tasty is Roasted Vegetables and I love that they can be prepared a day ahead and reheated – yeah!
Roasted Vegetables:
1 small butternut squash, cubed
1 red bell pepper, diced
1 sweet potato, peeled and cubed
2 carrots, thickly sliced
2 red-skinned or Yukon Gold potatoes, cubed
1 red onion, quartered & separated into pieces
1 Vadalia onion, quartered and separated
10-12 garlic cloves, peeled
1 tablespoon chopped fresh thyme or 1 tsp dried
2 tablespoons chopped fresh rosemary or 2 tsp dried
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
1. Preheat oven to 475 degrees F (245 degrees C)
2. Mix vegetables together in a large bowl
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated and spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Turn on your vent fan – you may get a little smoke with the high temp. You can substitute other vegetables according to your preference – beets, asparagus and Baby Bella mushrooms are others we’ve enjoyed. One tip – microwave the squash a few minutes & it will be easier to peel and cube.
Enjoy! Blessed Thanksgiving to all 🙂
Oh, that sounds so good!
Yum Ada! Definitely adding this to my Thanksgiving table.
Elaine in New Orleans
Hi Siesta’s!!! A blessed and yummy Thanksgiving to all.
Maple Mashed Sweet Potatoes
4 lbs sweet potatoes (peeled,cut into 1.5″chuncks)
6 slices bacon
1/2 cup half & half
1/3 cup maple syrup
1/3 cup butter at room temperature
1 1/4 tsp. salt
3/4 tsp. ground cumin
1/4 tsp. pepper
1/3 cup chopped fresh chives
In pot combine sweet potatoes with enough salted water to cover. Over high heat bring to boil. cook until tender, 10 minutes drain return to pot
In a nonstick skillet cook bacon until crisp, drain and crumble.
In microwave safe bowl combine 1/2 & 1/2 with maple syrup for 1 to 2 minutes.
Mash sweet potates with butter until smooth, gradually mash in maple syrup mixture.
Stir in salt, cumin, and pepper. Reserve 1/4 cup bacon and 1 tsp chives. Stir remaining bacon, chives into potatoes. Transfer to serving dish and top with bacon & chives.
This has become a family favorite and a new twist on the sweet potatoe dish.
ENJOY <
My dad is borderline diabetic and has to watch his sugar, and I have to watch my cholesterol, so I had to adjust my pumpkin pie recipe. The original recipe came from my Sunbeam Mixer recipe booklet which came with my 1975 Sunbeam mixer–a wedding present from my mom. I just substitute Splenda for the sugars and Eggbeaters for 3 eggs.
SUNBEAM MIXER’S PUMPKIN PIE
1 Pillsbury All Ready Pie Crust
1 1/2 cups Canned Pumpkin
(I use Libby’s–don’t get the one that’s already seasoned–called pumpkin pie filling)
3/4 cup Eggbeaters
1/2 cup Splenda Brown Sugar
1/2 cup Splenda (regular)
1/4 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/8 tsp. Ground Cloves
1 tsp. Vanilla
1 1/2 cups Fat Free Carnation Evaporated Milk (be sure you use Evaporated milk, NOT sweetened condensed milk)
Set oven at 450 F to preheat. Let All- Ready Pie Crust warm to room temperature (about 30 min. if you have time to wait–or microwave in its sleeve for 10-15 seconds). Unroll carefully and place in deep-dish pie plate. Crimp edges.
Put rest of the ingredients in mixing bowl. Beat on medium speed until blended–about 1 1/2 minutes, scraping bowl. Pour into deep-dish pie plate. Bake 450 F 10 minutes, then turn oven down to 350 and bake 45 minutes or until silver knife inserted in center comes out clean. Serve slightly warm with whipped cream. Sprinkle with chopped pecans, if desired.
That’s it! And my whole family loves it–including my mom who is “kinda” particular! 🙂
Joni
Port Neches, TX
CORRECTION TO SUNBEAM PUMPKIN PIE RECIPE
Sorry siestas,
I just realized you’re supposed to half the brown sugar if you use Splenda Brown Sugar–so it’s only 1/4 cup Splenda Brown Sugar. Corrected recipe below:
SUNBEAM MIXER’S PUMPKIN PIE
1 Pillsbury All Ready Pie Crust
1 1/2 cups Canned Pumpkin
(I use 1 can of Libby’s–don’t get the one that’s already seasoned–called pumpkin pie filling)
3/4 cup Eggbeaters
1/4 cup Splenda Brown Sugar
1/2 cup Splenda (regular)
1/4 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/8 tsp. Ground Cloves
1 tsp. Vanilla
1 1/2 cups Fat Free Carnation Evaporated Milk (be sure you use Evaporated milk, NOT sweetened condensed milk)
Set oven at 450 F to preheat. Let All- Ready Pie Crust warm to room temperature (about 30 min. if you have time to wait–or microwave in its sleeve for 10-15 seconds) Unroll carefully and place in deep-dish pie plate. Crimp edges.
Put rest of the ingredients in mixing bowl. Beat on medium speed until blended–about 1 1/2 minutes, scraping bowl. Pour into deep-dish pie plate. Bake 450 F 10 minutes, then turn oven down to 350 and bake 45 minutes or until silver knife inserted in center comes out clean. Serve slightly warm with whipped cream. Sprinkle with chopped pecans, if desired.
Joni
Port Neches, TX
So many great recipes! Instead of posting a “grown-up recipe”, I’m including a “FOOD CRAFT” for the kiddos to have fun with. Simple, Simple, Simple! ALSO~ I wanted to mention a fun thing my family does for Thanksgiving is trace our hand prints (or use a decorative die cut)and share three things we’re thankful for; after we pray over the meal and begin eating, we go around the table and share our thankfulness. Now for the easy recipe!
THANKSGIVING COOKIE TURKEYS
Ingredients:
2 Double Stuff Oreos
Candy corn
Raisinettes
Directions:
Open one Oreo. The half that has the filling will be the base for your turkey to stand on. Eat the other piece, if desired. Place the other Oreo on the filling standing upright. This is your turkey body. Carefully place five candy corns into the filling on the upright Oreo. These are the feathers. Place a Raisinette in front of the turkey body. This is the head. Place on your table as a decoration, or gobble it right up! (my Girl Scout Troop did this for a project last year and we all had a great time- check it out to see the picture… http://londongirlscoutsrocks.blogspot.com/2009/11/thanksgiving-fun-with-food.html)
Happy Thanksgiving ALL!
Teri in Corpus Christi, TEXAS
The link is messed up because of the )
try this one…
http://londongirlscoutsrocks.blogspot.com/2009/11/thanksgiving-fun-with-food.html
I keep a pack of that gum in my desk drawer at work!! It is helping to keep me from snacking on all the holiday goodies that are starting to pile up in our workroom. YUM! When it first came out I thought it would be gross in a gum, but it is good. Next to try is the Key Lime pie one. My son goes to school with a girl whose mom works at the Wrigley plant here in GA and gets to try the new experimental gums…fun!
Mine is very simple but good.
Squash and Zucchini casserole
2 yellow squash
2 zucchini
1/2 cup fresh chopped onion
1 can cream of chicken or mushroom soup
1 cup shredded cheddar or Colby cheese
2 cups cracker crumbs
~ Cut up the squash and zucchini and cook it with the onion either in a steamer or on the stove in water until tender and fully cooked.
~Drain the zucchini and squash mixture and mix it up with the soup and cheese in a 11 x 7 baking dish. Add crumbs to the top. Bake for 25 minutes on 350 degrees. Yummo!
I know it is way past Tuesday but I loved all that I have read and wanted to share a favorite of our family. It is a snack for the circling vultures and is also great anytime.
“Fire Crackers”
1 box of saltine crackers – (4 sleeves)
1 1/3 cup of canola oil
1 Tbsp red pepper flakes
1 Tbsp cayenne pepper
1 Packet dry ranch dressing mix
1 2.5 gallon ziploc bag
Mix all ingredients except crackers (I do it in a large measuring cup but it can be done in the zip lock bag)
Add all 4 sleeves of Saltine Crackers and close the bag.
Turn the bag over several times to coat crackers with the chile and oil mixture.
Let the bag rest for a couple of hours, turning the bag every 15 minutes or so.
If you can wait til the next day, they are even better and will keep very well for several days.
(Weight watcher points = 1 per cracker)
Hope you don’t mind – but I have two EASY cakes that I make every year sometime during the holidays:
EASY COCONUT CAKE:
White box cake (baked in 13x9x2 pan according to pkg directions)
Coconut milk (ethnic food section)
Whipped cream
Coconut
After the cake has baked, while it is still warm, poke holes in it with a toothpick and pour the coconut milk all over the cake. When it has cooled, mix coconut and cool whip; spread over cake. Be sure to use a pretty baking pan, because you don’t want to take this out of the pan – it won’t do well. Also be sure to refrigerate any leftovers – not that there will be any – I’m just sayin’….
RUM CAKE:
chopped pecans (less than a cup)
Butter recipe gold cake (box)
Vanilla INSTANT pudding (small box)
4 eggs
1/4 c light rum
1/4 c water
1/2 c oil
Grease (heavily) and flour bundt cake pan. Put nuts in the bottom (I like nuts so put in lots and move them up the sides of the pan with a spoon). Combine cake and pudding mixes with rum, water, oil and eggs and mix a couple of min. Pour into pan over the nuts. Bake 350 for 50-60 min. Remove cake and immediately pour on the hot rum glaze (below). The glaze will cause the cake to settle. Remove the cake from the pan when it has COOLED — may have to run a knife between cake and side of pan because rum glaze makes it super moist / sticky.
Hot Rum Glaze:
1 c sugar
1 stick butter
1/4 c light rum
1/4 c water
Boil 2-3 min.
For those of you that do not want to use real rum, you can use rum flavoring. If you use real rum, you have to figure out how to get into a liquor store incognito and be sure to keep leftover rum out of reach of children. (This is the only time of year I use it.) Cooking rum removes the alcohol and leaves the real flavor. Let me tell you, though, that sticky rum glaze with pecans on the top of this cake is pretty amazing! 🙂
ooooh I LOVE rum cake! I am gluten intolerant, but I will find a gluten free cake mix to try this with. This is making me hungry… 🙂
Squash Stuffing Casserole
3/4 cup of water
1/4 tsp. of salt
2 (1 lb.) bags of frozen slice squash
1/2 cup finely chopped onion
1 can of cream of chicken soup
1 cup of sour cream
1 (4 oz.) can of green chilies
1 (6 oz.) box of cornbread stuffing mix
salt and pepper to taste
1 cup of shredded cheddar
Preheat oven to 350 degrees. Bring the water and salt to a boil. Add squash and onion. Cook about 10 minutes or until the squash are tender. Drain well and set aside. In a large bowl, combine soup, sour cream, green chilies, stuffing mix, and salt and pepper to taste. Fold in the squash and onions. Place in a greased 2 quart casserole dish. Top with shredded cheese. Bake for 25 to 30 minutes until cheese is bubbly. Serves 8 to 10 people.
I took this to a preschool potluck and hardly had any left. It is yummy and very easy. Hope you enjoy!
One thing we always have to have at our Thanksgiving Table and at other gatherings as well is something we call Pink Panther Salad. I know the name doesn’t seem very holidayish, but I promise you it is SO yummy!! So feel free to re-name it if you try it and like it! 🙂 I do not like cherries, but I do love this…I just push the cherries aside!
Pink Panther Salad
1 12 oz. Cool Whip, thawed
1 15 oz. can crushed pineapple, drained
1 15 oz. can mandarin oranges, drained
1 large can Cherry pie filling, do NOT drain
1 can Eagle Brand Milk
Mix together together Cool Whip, pineapple, oranges, and cherry pie filling. Add 1/2 – 2/3 can of Eagle Brand Milk and mix well. Chill for at least 8 hours. Stir before serving! DO NOT make this without the Eagle Brand Milk, it will not be the same consistency ( or taste as yummy! ) Enjoy!!!
Because you are a Southern Girl, and southerners love cornbread this is simple recipe for Cornbread Salad.
1 box of jiffy cornbread mix. Bake following directions on box.
1 colored pepper
1 can kidney beans, drained and rinsed
1 can sweet corn
1 tomatoes chopped
2 cups shredded cheddar cheese
1 bottle ranch dressing (I pour, I do not measure.)
Layer all ingredients in a 9X13 or trifle dish. with the cornbread crumbled on bottom and cheese and ranch on top. Everything else goes somewhere in between.
This is not a recipe, but a great tip for getting everything on the table at once. Mash the potatoes ahead of time (even a couple of hours if necessary) and hold them in a crock pot on the “warm” setting. One less thing to do at the last minute. And I love regular old mashed potatoes and gravy.
Bismarck, North Dakota
I also am posting late because it was hard for me to pick something to post. In our family ever since I was little, my cousins & I loved chocolate pudding pie. Although, as I’ve gotten older I do like many different pies but when I was little I would only eat the chocolate pudding pie. It’s soooooo easy to make. Take a pie crust (could be shell from freezer section, pillsbury dough from refrigerator section – bake before filling, or the crumb type from the baking aisle. I like the instant chocolate pudding because I don’t like the “skin” from the cook kind but that’s also your choice. Fill crust with prepared pudding. Refrigerate. Of course, you have to serve with mounds of whipped cream!!! :o)
Like so many others, I too forgot my Location
Michele
Odenton MD (near Annapolis)
I’m late posting but one thing my kids want to see on the table is Green Bean Bundles – they are super low in fat (NOT) but they are oh so good!
green bean bundles
2 cans whol green beans
4-5 slices of bacon
1/4 cup butter
1/4 cup sugar
garlic powder
salt and pepper
wrap several beans with a half piece of bacon wrapped around each small bundle. mix melted butter and brown sugar together. add dash of garlic powder, salt and peppter to taste and pour mixutre over bundles. bake at 375 for 30 minutes covered. uncover and cook for 15 minutes more. sometimes i turn the broiler on for a minute towards the end to make sure the bacon is crisy…
delicious – (lord have mercy – never thought I’d get this thing posted… (grin)
Sounds delicious and easy! Thank you
I debated over whether to post or not and finally decided to do so. This is the BEST Pecan Pie recipe you’ll ever find. I never EVER liked pecan pie until I tried this one. Yum…
Ingredients:
1 box Pillsbury Pie Crust: let set 15 minutes then unroll and line pie pan.
1/2 cup sugar
1 cup real maple syrup
3 Tbsp butter (melted)
1/2 tsp vanilla (can use up to 1 tsp)
1/4 tsp salt
1 1/2 to 2 cups pecan halves
3 eggs
Directions:
Whisk eggs and sugar together till smooth. Add syrup, butter, vanilla & salt till smooth. Reserve 1/2 cup pecan halves and fold in the rest of pecans into mixture. Pour into pie shell. Press reserved pecans right side up on top to look pretty. Top with extra pie crust for decoration if you like.
Bake at 375 degrees for 40-45 minutes or until knife comes out clean. Just don’t overcook it.
Enjoy!
My husband loves pecan pie. I never thought of using maple syrup but I bet it is delicious. I will have to try this one. Thanks!
this is good! I have made this pie for years!
i made this and everyone loved it! thanks for the recipe
Aunt Rae’s Cranberry Relish:
2 oranges (I used navel because “no seeds!”)
2 apples (I like honeycrips, but any will do)
1 lb. cranberries
2 cups sugar
1. Zest the oranges and then “fillet” them (cut off the remaining rind and cut out the segments).
2. Peel and chop the apples.
3. Place apple chunks and orange segments plus the orange zest in a food processor and pulse about 10 times until chopped.
4. Put fruit in a large bowl and reserve.
5. Place cranberries in food processor and pulse until chunky.
6. Add chopped cranberries and sugar to the fruit and stir until the sugar is dissolved.
7. Refrigerate and let the flavor macerate for at least a couple of hours.
8. Serve cold.
We love this and it goes great with any kind of poultry (especially Turkey!) as well as ham and pork. It is served at all of our holiday meals.
Tammy
Thank you, Tammy! I have made this without apples. Making it this way tonight!
Sorry, I forgot my location:
Mechanicsville, VA
Well I hope I am not too late! I just saw the post and thought I would hate for any of the ladies in Siestaville NOT to have the chance to try out my “own” Thanksgiving Recipe! I had the joy of sharing it with the LPM ladies not long ago and I think many of them just may utilize this one this Thanksgiving…
Idahoan Instant Roasted Garlic Mashed Potatoes
– Okay go to your local supermarket, find the mixes aisle and locate instant potatoes
– Now locate the Idahoan Brand (you can actually choose from approximately 8 different styles I prefer the garlic)
– Purchase said mashed potatoes and head home
– I usually use my red Rubbermaid Tupperware bowl but you are more than welcome to use any microwave safe bowl
– Pour contents of bag into bowl
– Mix in 2 cups of water with a tablespoon
– place bowl in microwave
– set timer for approx 4 minutes
– sit on couch while potatoes are a cookin
– wait for microwave ding
– remove bowl from microwave
– stir and serve!
You can also find a coupon here: http://www.idahoan.com click on print coupon
LOL…’wait for microwave ding’
You are too funny!
michelle
Hi Hawk, I love Idahoan mashed potatoes, and the roasted garlic are my favorite. Unfortunately, in a moment of weakness I promised my 15-yr-old daughter I would make real mashed potatoes with her (what was I thinking?!) All that mashing has me a little intimidated right now.
You’re my kind of cook, Hawk! Of course, I posted about preparing cranberries in a can. You’ve given me quite a literal LOL today – both your recipe and the photo of your shirt. Hilarious.
-Lynnette
hello ladies!
I am a few days late, but I had to add my favorite recipe for Thanksgiving. This recipe has been at every holiday gathering in my family for as far back as I can remember.
Broccoli Rice Casserole
1 cup rice
2 cans of cream of chicken soup
1-brick of Velveeta cheese-cubed
1-box of frozen chopped broccoli
salt and pepper to taste
1- prepare rice as you normally would on the stove-top- set aside
-take box of chopped broccoli out of freezer to start thawing- by the time you are ready to add to ‘cheese’ mixture it will be softer and ready.
2- In a microwaveable bowl- add the cans of soup, cubed velveeta
microwave until ‘cheese’ is melted together with the soup
its best to set micro to cook 30-45 seconds take out and stir and then add 30-45 seconds more until melted and smooth.
3- add box of chopped broccoli stir together
4- add rice and mix together
5- salt and pepper to taste
spray a 9×13 pan with non-stick spray and pour mixture in.
Cook at 350 degrees for 30-45 minutes until golden and bubbly.
I pray my favorite recipe passed down by my grandma and auntie blesses someones table!
Happy Thanksgiving to you all!
This sounds so simple but so good. Thanks for sharing. I am going to try this:)
Oh my goodness! I’ve only read the last page at this time (page 8), and every recipe looks yummy! I want to try them all! I’m not even going to add one more, because more are probably going to come in after this. I can’t decide which to try. But what a fun dilemma!
Happy Thanksgiving everyone!
Wow! What yummy recipes!
Well, what is Thanksgiving without cranberry sauce? It’s a great little sweet and sour side that adds just the right zing to all of that rich food. Plus it is really good on your turkey sandwich later. Of course, don’t try buying it out the can – homemade is way better and super easy. And, it smells great cooking. Here is my recipe:
ORANGE CRANBERRY SAUCE
1 pound fresh cranberries (about 1 1/2 bags)
1 1/4 cup sugar
1 cup orange marmalade
1 cup water
1 cup toasted walnuts (optional)
Wash the cranberries and pick out the bad ones (too soft or too white). Combine all ingredients except nuts in a saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Skim foam from the top and remove from heat. Stir in nuts. Refrigerate covered overnight.
This makes a lot so you have some to give to a friend or a neighbor. It is cute in a glass jar with a little ribbon around the top.
Enjoy. Happy Thanksgiving!
Charleston, SC
Oh my!! We need to have a bunch of Thanksgiving dinners to try all of these yummy receipes!!
This is a favorite of my families from Barefoot Contessa (Back to Basics)
Roasted Shrimp Cocktail (best shirmp cocktail you’ll ever eat!! and, you won’t want it cold ever again!!)
For the Shrimp
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
For the Sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Preheat over to 400 degrees.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pany with teh olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool (they are marvelous when the shrimp are still a little warm).
For the sauce, combine all the sauce ingredients. Serve as a dip with the shrimp.
Enjoy!!
Happy Thanksgiving siestas!! May God bless each and every one of you this year!!
patti
sarasota, fl
My mother ( 83 years YOUNG) loves to entertain and will be making the whole Thanksgiving meal herself..I am a VERY Blessed daughter! This is the recipe for my favorite dessert that my mother got from her dear friend DOT who originally lived in Blackshear GA.
CHESS PIE
1 stick margarine
1 1/2 cups sugar
3 tablespoons flour
1/4 teaspoon salt
2 eggs
1 cup carnation evaporated milk
1 teaspoon vanilla
nutmeg
unbaked pie shell (deep dish is best)
Melt butter; blend flour, sugar, and salt. Add butter to dry ingredients. Beat in eggs. Add milk and vanilla. Bake in unbaked pastry shell for 10 minutes at 400 degrees and then at 250 degrees for 30 to 50 minutes or until set. Sprinkle nutmeg over top of pie before baking.
Wishing all my Siestas a wonderful Thanksgiving.
Love, Linda
Lexington, KY
I was at a conference all week and just had time to catch up on what’s been happening in Siestaville. Actually, I’m supposed to be on the computer finishing the Sunday school lesson I am teaching tomorrow… Anyway, LOVE the recipes. I’ve picked about a dozen and will have to narrow it down to decide which one to use for Thanksgiving. Great idea, Mama Beth. Thanks for sharing Siestas! A blessed and very happy Thanksgiving to all.
I too have just sat down (been busy with getting my oldest off to Africa and moving my folks); but started reading the recipes and agree we need more than one thanksgiving dinner to try all these yummy sounding recipes! Great idea.
My recipe is one that is passed down and was called “Aunt Fritz rolls” and now have since been called Aunt MK’s rolls. It’s what everyone wants me to bring. 🙂 BTW – I usually double the recipe.
1 cup milk
1/2 cup sugar
1/2 tsp salt
3 cups flour
2 pkgs fast rising yeast
2 eggs – slightly beaten
1 cube butter
Scald the milk with sugar, salt, and butter. Careful not to overheat. Cool. Add slowly beaten eggs. Add flour/yeast mixture. Let rise 10 minutes. Add flour as needed till not sticky while kneading for 10 minutes. Make into crescent rolls – let rise again. Bake 375 for 10 minutes or brown. (I roll out about a 8″ circle and keep the rolls small)
I love all the recipes! Thanks for sharing! I have a recipe that my family loves and a friend gave it to me.
It is for a creamy macaroni and cheese.
2 cups elbow macaroni, cooked and drained
1 can Campbell’s cheddar cheese soup
1 large can evaporated milk
4 eggs, beaten
1/2 stick butter
2-3 tablespoons mustard
20 oz sharp cheddar cheese, grated
While macaroni is still warm, add butter and stir until melted. Then add all other ingredients, mixing well. Pour into 9×13 pan prepared with Pam. Bake at 375 for 30 to 45 minutes until set. This may be prepared ahead and frozen except for the baking. If baking when frozen reduce temperature to 350 and bake a little longer.
Okay, I was a little disappointed by this because I do not cook, especially on Thanksgiving. I help in other’s kitchens. I’ve never had a big enough place to have Thanksgiving at my house (I live in a single-wide trailer where I live with my family of five.) and I’m not that into cooking anyway. I know I’m a terrible mother, but the most extravagant I ever get is when I add things to my mac and cheese out of a box (and my kids rarely eat it when I do that.) My husband makes this amazing hot beef and cheese dip, but since he’s not here and the recipes in his head, not written down anywhere and he’s not home right now (he’s on a date with our ten-year-old daughter), I can’t give it to you. Since I wasn’t supposed to tease you like that, Beth, some other time when he’s home I’ll have to email it to you at the ministry or something. I hardly ever get to get on here, since this is also the only computer we have that connects to the internet and I have a 12-year-old and 10-year-old who have to use this for homework and my husband almost always watches hulu when he’s home, so I got to do this while I have the chance. Anyway, you literally caused me to salivate with that gum! I’m going to have to find me some of that! I just wanted to share with you something I found on my whiteboard that my daughter had written, my eight-year-old, not the one that’s with her daddy right now. They wanted to know what I learned in Spokane at the LPL event and apparently she remembers some of what I told her because this is what she wrote on the white board:
1. 1+1=2=1
2.1+1+1=3=1
3.1+1+1+1=4=1
4.1+1+1+1+1=5=1
5.1+1+1+1+1+1=6=1
6.1+1+1+1+1+1+1=7=1
I think we might both be called in for an emergency parent-teacher-teacher (yes, I said teacher twice on purpose) conference when everything starts equaling one at school!!!
A co-worker made this Jell-O salad for our Thanksgiving lunch, the Best Jell-O I have ever had.
Marietta’s Coco-Cola Salad
INGREDIENTS:
1 LARGE (6 oz)box Cherry Jell-O
1 LARGE can (21 oz)Cherry Pie Filling
1 LARGE can (20 oz) Crushed Pineapple (undrained)
1-12 oz can Coke
1/2 cup chopped pecans
DIRECTIONS:
Heat pie filling and Jell-O until slightly boiling. Remove from heat and stir until Jell-O is dissolved. Add Coke. Mix well and add pineapple. Mix and pour into 2qt dish. Sprinkle nuts on top. Refrigerate several hours or overnight until set.
For our dinner, I’m going to make a double batch, it could be a dessert…if you had some cool whip. Enjoy!
One of my treasured prayer ladies who for years would meet every Saturday for a few hours of prayer gave me this recipe and it is now requested at every holiday meal. Enjoy!
Sweet Potato Casserole
3-4 cups sweet potatoes mashed
1 cup coconut (I use only ½ cup)
1 tsp vanilla
½ cup flour
½ cup sugar
¼ cup milk
2 eggs beaten
½ tsp salt
Mix well and put in a 9 x 13 ungreased baking dish
Topping:
1 cup chopped pecans
1/3 cup melted butter
1 C brown sugar
Mix well, spread on top and bake at 350 for 25-30 minutes
This favorite dish adds a lighter side to a Thanksgiving meal. I’ve made it for years and my sister-in-law requested it tonight for Thursday’s meal! Grin.
My kitchen = Columbia, MO
Cindy’s Waldorf Salad
4 cups cubed apples (I prefer tart – like Jonathan or Honey Crisp)
2 cups sliced celery
4 1/2 tsps. lemon juice, divided
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup whipping cream
2 Tbsps. mayo
1 – 2 tsps. honey
In medium bowl combine apples and celery. Toss with 3 tsps. lemon juice. Add raisins and walnuts. In small bowl whip cream until soft peaks form. Fold in mayo, 1 1/2 tsps. lemon juice & honey. Toss with fruit & nuts. Chill prior to serving.
This has been such a fun post/discussion!! Ever thought about a “Siesta Cookbook?” What say you Siesta Mama???
Have a blessed and wonderful Thanksgiving!!
I hope I’m not too late. I absolutely love pumpkin flavored anything during the holidays. Here is my favorite recipe for Pumpkin Cupcakes. They’re delicious and so easy to make!
1 1/2 cups of flour
1/2 cup of sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (I always add a touch more)
1/2 tsp nutmeg (I always add a touch more)
1/2 cup milk
1/2 cup canned pumpkin (I find myself adding a touch more of this as well to give it more of a pumpkin flavor)
1/4 cup butter
1 egg
Bake at 400 degrees for 15-18 minutes
Frosting:
I buy regular vanilla or cream cheese frosting and mix in some cinnamon and nutmeg to give it a little extra kick. Then spread over the cupcakes after they have cooled!