Hey, my most beloved blog community! I TOTALLY LOVE THANKSGIVING WEEK. Anybody else? It’s big on celebration and gratitude and small on peripheral stress. (i.e. gift-hunting, buying, wrapping) I dearly love Christmas, too, because of God’s incomparable gift to us in Christ Jesus but, man oh man, do I ever have a ton to do before then. SO, let’s stick to right now. I thought it would be fun and easy to share our biggest crowd-pleaser dishes over the next 24-hours. I started to wait until tomorrow but, by then, it’s almost too late to go to the grocery store for the extra ingredients. Let’s try to stick to recipes on the simple side so that we can fit some in at the last minute.
For my family, next to cornbread dressing and mashed potatoes and gravy, their must-have-on-that-table-or-else dish is the retro (circa 70’s) version of broccoli rice casserole. It’s the one thing both my daughters will ask me about in advance because, if I’m not going to make it, they’ll need to prepare themselves so they don’t go into shock and awe in front of the relatives.
Here is the recipe which I have to double into a Moore-der. Of course, a lot of you already have it or have moved on away from it but we also have lots of young cooks among us here in our blog community. You guys might want to throw this together and watch it disappear. It’s not sophisticated or trendy, but, Girlfriends, it is comfort food at its finest.
Broccoli-Rice Casserole:
1/4 cup of butter
1 medium onion, chopped
10 ounces of chopped broccoli (I always get the frozen version)
1 can of Cream of Mushroom soup
8 ounces of Cheese Whiz
2 cups cooked white rice
1 8-ounce jar of sliced mushrooms, drained
1 8-ounce can of water chestnuts, drained and sliced (You’ll usually find this in the section for Asian foods in your grocery store)
Melt the butter in a saucepan then add the chopped onion and saute it. Add the broccoli and cook it until tender. Usually five minutes is sufficient if it’s chopped in small enough pieces. You don’t want small trees in this dish but you also don’t want the broccoli to totally disintegrate. Add soup and Cheese Whiz and stir until smooth then stir all of this into your cooked rice. Add the mushrooms and water chestnuts. Pour into a prepared (buttered or Pam-sprayed) casserole dish then bake at 350 degrees for half an hour or until it is heated through and through and bubbly on the edges.
And, for whatever insane reason, many years ago my sister, Gay, and I started eating it with a tablespoon of our mom’s homemade blue cheese dressing right to the side of it. That will put you right over the edge so don’t try it the first year. Grin.
Oh, mercy. Surely you guys know how much I love you. The wonderful thing about being a community of women is that our relationship has all sorts of dimensions to it. We’re committed to women’s ministry around here and let’s face it. There are holiday occasions when food is your family’s favorite ministry.
I am so thankful for you guys. I wouldn’t trade you for anything. Let’s have a little 1 Peter 4:9 this week, Sisters! Let’s show hospitality without complaining! And that means even to our husbands under our breath. No kitchen martyrs. Happy attitudes make for happy holidays. Let’s not get ourselves all prepared for offenses. Overlook them and choose joy. Maybe even hilarity.
Happy Thanksgiving, Darlings. I’ll try to hop on here later in the week.
I discovered this dessert recipe just yesterday. I don’t know what it’s called and it doesnt even look that great, but when it hit my tongue I found myself in a peanut butter-chocolate trance-like state.
For the crust:
Mix:
1 egg
1 stick butter
and 1 chocolate cake mix.
Beat together and place in 9×13 pan
Top:
1 cup peanut butter
8 oz cream cheese softened
3 eggs
1 tsp vanilla
1 stick butter melted
16 ounces powdered sugar
Mix all this together and pour on top of the crust in the pan. Bake at 350.
(I’m not totally sure about the time bc I haven’t made this yet, but I think 20-30 minutes will do) When I had it yesterday the girl said she overcooked it, but I thought it was great!
This sounds like a gooey butter cake and I usually cook for 45 to 50 minutes until the center stops jiggling. – this version sounds great too
Thanksgiving, Christmas & Easter are days of “community sign-up” for the meal at the convent. Which means that any sister that wants to make a dish is free to do so – that way we can all guarantee that we get our family favorites on the table.
This year I am doing homemade cranberry sauce:
6 cups Cranberries – whole fresh or frozen
2 Tart Apples – diced w/ peel
2 Oranges -remove seeds and cut whole orange peel and all into small dice.
2 1/2 c sugar
1 tsp cinnamon
1/2 tsp clove
4 cups water
Bring water to boil and add orange. After ten minutes drain the water and add all the other ingredients to the pot. bring to a boil and then reduce to simmer til sauce thickens a bit and cranberries begin to burst.
Let cool overnight.
Its the best ever!!
Yum! I’m marking this one down for Christmas time!! Can’t fight the lines at the commissary again today. 🙂 Hope your silent retreat time was a blessing.
Sister Lynn, this looks great! Could I make it with splenda?
I would not add the Splenda until it was done cooking as it tends to scorch in the pan.
Fran – yes, I think you can use splenda. I’ve cooked with it before and it works well but I don’t know how much is comparable to the sugar in the recipe.
Kim – you can juice the orange and get rid of all the membranes and just use the peel & juice – or you can use the whole things – just make sure its chopped up small. I usually have to chop the orange and the peel separately to make sure its all small.
This year – I added a teaspoon of freshly grated ginger — Oh my – OVER.THE.TOP. GOOD!!!
Good luck!! Hope you all try it!!
That sounds delicious! I am going to try that!
Sister Lynn,
I never had any clue how “easy” it is to make your own cranberry sauce until I watched it on TV the other day (Pioneer Woman), but I think I like your recipe better. Here’s my “I’ve never done this before question”. Do you put in the orange slices and the orange peel?
Hi Kim,
ALl the recipes I have made with oranges you grate the peal (NO Pith the white stuff) just the top thin layer and use that not the whole rind. Pith is good for you but bitter. It has the Bioflavanoids used to strengthen immunity. Hope this helps.
Enjoy!
Happy Thanksgiving Beth! May God’s blessings be upon you and your family this holiday season.
Thank you for the recipe!
Jamison
I include the very same broccoli casserole in our Thanksgiving feast! The one item my two daughters and hubby have also come to expect is deviled eggs. I use the tradtional method but add a little garlic salt and paprika to the egg yolk and mayo mix. have a happy turkey day!
I’m still drooling over the thought of cornbread in bacon grease. Once I process that, I’ll try to move on to Cheese Wiz & broccoli! ♥
That’s one of our family’s favorite, too. However, we don’t use the water chestnuts and the blue cheese sounds good! I wonder if ranch dressing would work, too.
It is a favorite in my husband’s family without the water chestnuts too! We love it…
Super easy & good? Here it is!
Cranberry Orange Salad
one can whole cranberries
one can mardarin orange segments
pecans (broken or chopped)
Into bowl place cranberries, add drained oranges, add pecans to taste. DONE
Oh, I LOVE easy! Thanks!! Looks great!
My children’s favorite is the easiest in the world AND uses a crock pot
Crockpot Creamy Corn
32 oz frozen corn
1stick butter
8 oz cream cheese
6 tblsp water
2 tblsp sugar
pepper and salt
Place all in crockpot and cook on low for 4 hours. Very simple and YUMMY!
Can’t wait to try your recipe!
I am making it right now for tomorrow, and can’t keep sneaking spoonfuls of it. Delicious, this will be my new “go to” dish for church dinners!
Thrilled! All my recipe books are packed away along with all of our belongings downsized into a 10X20 Public Storage as of 2 1/2 years ago. God has provided for us as we live day-to-day. We can move in 5 minutes. If you’re a Louisiana girl or just love Creole, you’ll love this simple dish I know by heart that my entire fam demands every single holiday meal for past 3 decades.
*ARTICHOKE DRESSING* (Recipe passed down from 1950’s)
Ingredients:
2 cans of French-style Green Beans (drained)
2 cans of Artichoke Hearts (drained)
2 cups of shredded Romano Cheese
2 cups of Italian Bread Crumbs
1 cup of Olive Oil
3 heaping Tbl. of Minced Garlic
1. Chop drained green beans and drained artichokes fine.
2. Combine all of the above ingredients.
3. Bake at 350 degrees for 30 minutes.
3. Sprinkle top with breadcrumbs & Romano cheese.
4. Bake 10 more minutes at 375 degrees.
*Laissez les bons temps rouler*
Happy Thanksgiving
I make this mac and cheese every year! I’m definitely not an experienced cook, but it always turns out great~
http://www.marthastewart.com/271998/perfect-macaroni-and-cheese
It is so funny you posted this. I have been sitting at work all morning craving this. I searched every restaurant menu in town looking for it and couldn’t find it. Guess I will have to add it to the list of things I’m cooking for Thursday. 🙂
Something I’ve been making lately that everyone loves and that is super easy is Butterfinger Brownies.
What you need:
2 packages of your favorite brownie mix, 8×8 size
(I use Betty Crocker brownie mix that’s $1 at Walmart.)
3 giant Butterfinger(or your favorite)candy bars
And the ingredients called for on the brownie mix.
-Mix one package of brownies according to package directions, only pour it into a 9×13 baking dish.
-Put the 3 candy bars on top of that.
-Mix the 2nd package of brownies according to directions and pour on top of the candy bars.
-Bake according to the package directions.
It usually takes them a little longer to bake than the time called for, but check them before leaving them longer. Once you’ve made them a few times, you’ll know how long to leave them.
Yum!!!!! 🙂 I can’t wait to try your recipe!!
This is always a crowd pleaser and it’s super easy (if you’re super busy or not a good cook-wink, wink)
Fruit Salad
-Grapes
-Strawberries or Blueberries (if available)
-Pineapple
-Fresh seedless mandarins or clementines
-dried cranberries
-PEACH yogurt
Mix it all together and Voila! A delicious fruit salad. Now, do NOT try to use a different flavor of yogurt. It doesn’t work. You can try different fruits (avoid really juicy ones) but don’t mess with the yogurt.
Hope you all have a great Happy Thanksgiving!
I always make Waldorf salad. It’s easy and is a perfect compliment to the dinner. Chop apples, dice celery, add mayo and as many walnuts broken up by hand as you want. A little lemon juice squeezed on top is nice, too. Happy Thanksgiving!
We use peanuts and add quartered grapes & maybe a little whipped cream to the mayo. Perfection!
Does this mean we need to post more recipes? Do you detect a hint of excitement/anticipation?
Sinful Grapes
2 lbs red grapes
2 lbs green grapes
8 oz cream cheese (softened)
8 oz sour cream
1/2 tsp. vanilla
1/4 cup brown sugar
Topping
1/4 cup brown sugar
1 cup chopped pecans
Wash and pull grapes off stems.
Mix cream cheese, sour cream, vanilla and brown sugar together and fold in the grapes. Place in a 9 by 13 pan and top with the mixture of pecans and brown sugar.
Refrigerate until serving time
Yikes! I think I just gained five pounds by reading this recipe! Yum, double yum! I am so going to have to try this!
This sounds very sinful! But with grapes in it, it must be healthy for us!!! Right??? 🙂
Happy Thanksgiving my American Siestas from a Canadian Siesta!
I believe this recipe commonly goes by another name but the one I have is titled “Chocolate Skor Cake”
My daughter made it for us a week ago when she was home and, my oh my, I could have, and nearly did, devour the whole yumminess by myself!
1 pkg chocolate cake mix
2 vanilla instant puddings
1 chocolate instant pudding
4 cups milk
1 large tub Cool Whip (not sure if that is common is your parts or not…frozen whipped topping, or about 3 cups sweetened whipped cream)
4 Skor Bars (I found a couple bags of Skor bits, or toffee/chocolate bits…2-3 cups worth)
Bake cake mix according to package. Cool and set aside. Combine 3 pudding mixes in large bowl; mix with milk. Break 1/2 the cake up into pieces and spread in 9×13 pan. (A nice deep pan would be good – the recipe piles high!) Cover with 1/2 the pudding mix, spread 1/2 the Cool Whip over the pudding. Sprinkle with 1/2 the broken Skor bar/pieces. Repeat layer. Refrigerate.
Much love,
Joyce
I’m a midwestern girl with southern roots. Even though my husband’s family doesn’t seem to understand it, I absolutely must have some pea salad at Thanksgiving.
1 bag frozen peas, thawed and rinsed
1 chopped onion
1 8oz. block sharp cheddar cheese, cut into tiny triangle wedges (just like mom used to do)
1 T mayo
One year I didn’t make it and was surprise when both my daughter and my father-in-law asked where it was. It’s growing on them.
This year we are adding a new tradition since all my children are older. Cranberry Wine from Ste. Genevieve winery. Can’t wait to surprise them with it!
Oh I have always loved that when at a salad buffet, but could never quite figure out how to make it! Onion, about how much? So excited to make it, thank you!
Just one medium sized onion but chopped into small pieces. Enjoy!
Hey, Paula, are you from Ste. Gen or nearby? I’m from Jackson!
Actually, I’m from O’Fallon (extended suburbs of St. Louis) but we were walking through Schnuck’s a couple of weeks ago and the wine-maker was there with her wine giving out samples. It was wonderful and we bought one bottle but it was gone when I went back for more. My second bottle is from St. Jame’s winery (near where my brother lives in Sullivan.)
Oh, I just looked you up on the map. You are on the way to Cape. My husband’s family is from Dexter and we get down that way to go to Johnson Shut-Ins, Elephant Rock and Lake Wappapello. Nice area!
I remember that salad! Oh — gotta try it for myself 🙂
Thanks!
I love you Beth Moore 🙂 you are like a shooting star of all woman! I hope the Lord keeps you burning bright for a long time as you orbit this planet. He’s used you to teach me so much. Just about ready to dive into James after the first of the year and I stinking can’t wait. Since you spoke of beginning to write it I’ve been full of anticipation but I’ve had to wait this long on His orders. I pray it’s a go now 🙂
Happy Thanksgiving
Hi Another Beth!! I loved your sweet comment! It made my day! I agree!
Hi
so thankful for friends and family @thanksgiving :o)We like appetizers and this is an easy one
(You will need a tupperware/rubbermaid type marinating container for this recipe)
Firecrackers
1 box saltine crackers 16oz. wheat or regular
1 package hidden valley ranch dressing mix (not dip mix)
1 1/2 cup canola oil
2 teaspoons garlic powder(i use 1teaspoon granulated garlic)
1 teaspoon cayenne pepper ( I’m a wimp I use 1/8 teaspoon)
2 Tablespoon dried red pepper flakes (I use 1 Tblsp.)
To prepare:
Open box of saltines :o)
Line them up in rows in a 9×13 sealable tupperware type container. Whisk all ingredients together in bowl pour over crackers. Cover tightly with lid and flip. Do this for 1/2 hour fliping every 5 minutes… open and serve immediatley or store in same covered container up to 1 week.. I have made these then flipped them on my way to a friends house… so easy
Serve with any dip or soup or chili I use the dip below
Jezibel sauce
1 18oz. jar orange marmalade
1 18oz. jar preserves Iuse apricot
you can use peach, pear , apricot/pineapple
1 8oz jar horseradish creamy
stir together and let set overnight
(makes 2-3 servings)
1 8oz pck cream cheese softened
Pour over 8oz cream cheese softened ( use 1/3 of recipe) serve with crackers above
Hey I forgot to thank you for the recipe I have never heard of this casserole but had time to go out and buy everything today..It will be on our table tomorrow :o) I was in a slow line with a checker who was learning and… I just kept encouraging him rather than having a melt down because I was almost late for work.Hospitality without complaining ( I am working on this @ home :o) Have a blessed thanksgiving!
For me Thanksgiving is my Great Grandmothers baked onion recipe. I know that may not sound delicious to some of you, but there is NOTHING that tastes better with turkey, stuffing and gravy. It’s got a buttery sweet taste all cartelized and bubbling that is delicious. Take a few and put them next to your turkey and tell me they don’t just MAKE it!
Grandma Ledins Thanksgioving glazed Onions
2 packages pearl onions. Chop off ends and peel as best you can. Doesn’t matter if you don’t get it all. Boil onions in salted water for 15 minutes. When they are cool, peel off the remaining dry layers . It’s much easier at this point, boil them again in salted water for 15 minutes. Now you are ready for the glaze.
Put 1 stick of melted butter in a pot
4 tsp. sugar
1 tsp regular prepared mustard
1/2 tsp salt
Whisk until all ingredients are smooth. Pour over in onions in a casserole dish. Sprinkle with paprika and bake at 350 for 20 to 30 minutes until brown.
I hope you like them!
Heidi mcClain
Sounds fabulous!
Good Morning Beth…and Happy (American) Thanksgiving from this Canadian Siesta
I have never heard of Broccoli Rice Casserole..so guess what I’m going to have to try?!
Here is a recipe for a staple at our house…it seems to go in a blink. I apologize in advance because really this is a “to your taste” recipe so it has no exact measurements. It did at one time but who knows after 25+ years of making it, where those pesky things have gotten to. I hope this makes sense and some brave soul will venture to try it.
PEA SALAD
1 bag of frozen peas
1 block (or more if you like) of mild chedder cheese (adjust amount to your preference — we like alot of cheese — well, except for the Bald Siesta)
1/2 sweet onion (or you could use green onions or really any kind of onion you like)adust amount to your preference. (The Bald Siesta LOVES raw onion. Me not so much)
A ‘bunch” of miracle whip (or mayo) (Again, this is a preference thing. I like the peas to be covered. I always use low cal. by-the-way)
1tbsp sugar
1- 2 lids lemon juice ( Sugar and lemon will need to be adjusted…add a bit at a time and keep tasting until you can’t stop…then you know you’ve got it right)
Directions (ya, like this is going to be specific to, right 🙂 )
Defrost peas
Let cool in fridge
When peas are cold, mix all the ingredients together tasting every now and then to determine any adjustments to mayo/lemon juice/sugar you may want to make.
Enjoy…even absolute “Pea haters” have been known to fall in love with this!
Please enjoy your Thanksgiving. May you be blessed with His Joy!!!
Beth you are such a blessing! I absolutely love that you can combine a family receipe with SAGE advice to us about having proper attitudes during the holidays. I will prayerfully applying them!
There are not enough thank yous for all of the blessings and words of wisdom/lessons I’ve learned from your teachings! Wishing your family a Happy Thanksgiving!
Jennifer
Happy Thanksgiving to you all. I pray you are all getting the rest you surely deserve. Thank you Beth for the words of encouragement about complaining and having a joyful attitude. It is so easy to fall into self pity this time of year. I dearly love you sister. God bless you as you continue to encourage us.
Lawan
Phil 4:8
Not 10 seconds ago, I took the broccoli rice casserole OFF the Thanksgiving menu!!!! It’s the same recipe as yours-one my grandmother always made. Just read your blog and decided it’s going back on. Thanks for reminding me that warm memories around family traditions are ALWAYS top priority at Thanksgiving! 🙂
Yay, Danielle! It’s a keeper!
Thanks Beth. I know this recipe is definitely going to come in handy. I tweeted you yesterday (not sure if you saw it), but I was really thankful that you posted how to cook a turkey about this time last year. I’m not hosting this year, but I did last year, and it was my FIRST TIME. And, as always, you were that sister who came alongside and “showed” me what to do. Sometimes, its how to go further with the Lord, other times its how NOT to burn a turkey – lol. God bless you and your family this Thanksgiving <3 I love all of you. xo! 1 pet 4:9!!!
This recipe came to our family from a dear friend who has since passed away. Hardly a family celebration goes by without Melissa’s Corn Casserole. Happy Thanksgiving!
Corn Casserole
1 green bell pepper
1 onion
1 stick butter
1 can cream style corn
1 can whole kernel corn, drained, reserving half the juice
1 pkg Jiffy corn bread mix
2 eggs, lightly beaten
8 oz. sour cream
8 oz. grated cheese
Dice bell pepper and onion and sauté in butter. Mix with cream style corn, whole kernel corn, juice, corn bread mix and egg. Pour into 9×13 dish that has been sprayed with Pam. Top with dollops of sour cream and cover with grated cheese. Bake at 350o for 45 minutes.
Yummy! Thanks!!
Green Bean Casserole
**not your typical and even non GBC lovin folks love it!**
3 cans green beans
8oz fat free sour cream
red pepper flakes to taste
package of shredded parmesan cheese
Club crackers – crushed
Preheat oven to 350. In a 9×13 pan mix the beans, sour cream, and flakes. Top with parmesan cheese and crushed crackers. Bake for 30 minutes. ENJOY!!
Thanks for this one! I have been wanting a green bean casserole NOT like the traditional…this looks great!
Beth, would love to have the blue cheese dressing recipe!Finally found a chocolate chip cookie recipe we all love. This is a great kids’ dessert for the holidays.
Chocolate Chip Cookies
2 cups packed brown sugar
1-3/4 cups butter (real butter is best)
1-1/2 granulated sugar
3 whole eggs
1/3 cup water
1 tbsp vanilla extract
4 cups white flour
1-1/2 tsp salt
3/4 tsp baking soda
1 lb semi-sweet chocolate chips (you can vary this with any flavor … we tried mint recently and the girls loved it)
Preheat oven to 350 degrees. Spray pans with cooking spray.
Cream sugars and butter together first; then add everything else. Scoop out by “healthy” spoonfuls, spaced apart, on baking sheet. Bake for 12 minutes.
My girls love these.
Blessed by you,
shelli
And p.s. These are pretty chocolate chip cookies … with a glaze look on top (like brownies). Not your average ccc.
My family makes a certain stuffing recipe which is never written down and way too hard to describe but it is DIVINE. However, I will share a tradition that my husband’s family has always had. Years ago their great grandma would make her own noodles and cook them in addition to all the other Thanksgiving stuff. No one has the fortitude to make the noodles from scratch anymore but we always cook onion, celery and reames fine egg noodles (frozen kind) in chicken stock just to cover and serve them. If there weren’t noodles there are family members that would think the world was ending. 😉
And just to add, they get really thick and gloppy but that is traditional too. Ha!
Hey Miss Beth and all your precious family have a very Happy Thanksgiving. I just. Recently fell and broke a my wrist in 3 places so this is going to be an adventure on the cooking this year my poor cooking challenged husband is going to have to help a bunch I would ask for prayers because the marriage might suffer (ha ha). I love to make mt pumpkin roll it is one of our favorites but that is out but oh it is so good. I am so thankful for your ministry my life has been changed because of it. Praying for new memories this year with my two grand blessings. We miss our Kandance but she is dancing with Jesus. Happy thanksgiving to your house from mine. In all things I will praise Him. his mercies are new every day.
We actually have 3 birthdays this week in the family so it’s a bit ‘gifty’ but with two of the bday-ees being my man and my now-4-yr-old princess, we’re thrilled to let the good times roll!!
My recipe is a must for only the last three years and I got it off of “allrecipes dot com”:
2 (16 ounce) packages fresh baby carrots
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 (1 ounce) packages ranch salad dressing mix
Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine butter, brown sugar and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.
FYI – thanks to other recipes shared in past Siestaville posts, this past summer I bought my first cast-iron skillet in almost 14 years of marriage. I stared at it for a few days on my range but have been afraid to lug it out since and actually cook in it. Maybe, just maybe this week…???
My kids think we are BFF’s, Beth! Bless YOU and ALL YOU LOVELY SIESTAS this Thanksgiving Week!!!
I gave my kids the choice – go to aunt’s house to see family & cousins (where they get food from restaurant) or eat at home – just us – with my cooking – so I am about to enter the kitchen for the next 24 hours. Why did I ask? Haha! Here is my Mom’s Party Peas, which all kids love – don’t let the peas make you skip over this one!
Party Peas
1 pkg. frozen green peas
1 T. chopped parsley
1 mashed garlic clove
3 green onions (chopped with stems)
pinch of basil
Salt and pepper
2 T. bacon drippings
Place all in saucepan (no water). Cover tightly and place over very low heat until tender – 20-30 minutes. Yum.
Yum, Beth! Yours is a keeper! Thanks and Happy Thanksgiving to the Moore Family!!
Here’s mine:
Mama’s Squash Casserole
1 1/2 lbs squash
1/2 onion chopped
1 T sugar
1 egg, beaten
bread crumbs
1/2 c mayonnaise
1/2 stick butter
1 1/2 c. grated cheese
1/2 c. chopped pecans
salt/pepper
Boil squash and onions with salt and drain.
Put cheese and melted butter in bowl with drained squash on top.
Beat egg and add sugar, mayonnaise and mix with squash.
Put in greased casserole dish. Spread bread crumbs & pecans
on top.
Bake at 350 for 20-35 min.
(FYI I like to use Panko Crumbs instead of bread or cracker crumbs.)
Potato Casserole
1 bag frozen hashbrowns
1 can cream of mushroom soup
1 8oz. sour cream
1 jar cheez whiz
1 stick butter
Ritz Crackers
Mix soup, sour cream, cheez whiz, and butter
Pour over frozen hashbrowns. Crush ritz crackers and put over hashbrowns. Bake at 350 for about an hour.
Beth, Thank you so much for this recipe. I was just googling it this morning because I can’t find mine, but this one looks so much better. My husband will LOVE the mushrooms in it 🙂
Have a wonderful Thanksgiving!!
Jen
The men in my family are all about meat and potatoes, yuk, yuk on veggies but they love my broccoli salad.
I take two heads of broccoli chopped up, chop up about 5 green onions, 8 ounces of real bacon bits, 1 cup raisins, 1/4 of almond slivers, sunflower seed kernels,then mix well with my dressing of 1 cup light miracle whip, 1/4 cup sugar and 1/8 cup apple cider vinegar more or less, should be a bit tart, and let set up in the refrigerator a day or two and serve. Never any left….
Happy Turkey day everyone!
Beth,
Can’t believe I’m about to tell my “family secret”, but add a good handful of Peppperidge Farm Seasoned Stuffing (blue bag) to your casserole (dry – don’t add, don’t cook) and toss another handful on top. Everyone has a fit about my Broccoli casserole. I usually don’t add your rice or ‘shrooms, but other than that, it’s the exact same one you listed. We’ve probably made it for 35 years or more.
Sisters – may God’s grace surround each of you as we turn our eyes toward Him. I know life is really hard for so many of us, and it seems more difficult during the holidays…but…Jesus exceeds all our circumstances and He is so deserving of our praise.
Love to each of you-
Oh, I’ve missed posting here! Can it be a whole year already since the last recipe-fest (where I learned about Williams Sonoma gravy base and was stuck in Germany unable to get it?) Can it be nearly four years since the New Year’s Eve we spent here with Beth on the blog chatting about popcorn flavors and keeping each other company? So thankful for Siestaville.
I’m preparing the kitchen (my fifth kitchen in the last five years – thank you, US Army!) for Thanksgiving. This is the 28th year in a row that I’ve cooked a turkey dinner, so you’d think I’d have some snazzy recipes to share, but I can’t think of one that’s “mission essential” so I’ll share this instead:
Emergency Dessert – made entirely of things you can keep on hand for months and throw together at the last minute if you need a quick hostess gift/school snack/that-time-of-the-month fix.
Make little peanut butter sandwiches with two Ritz crackers and a healthy dab of peanut butter. Melt a ready-made cup of Bakers dipping chocolate (baking section of the supermarket). Dip, then place on waxed or parchment paper and refrigerate till set. A calorie-laden gem. You’re welcome.
These are some of my favorite candies every year. I mix dark and milk chocolate to dip them in.
Happy Thanksgiving to you also, Beth and your beautiful family!! Thanks for the receipe! I’ll be cooking at my father in law’s house this year. Its my turn, so please pray for me, lol:)
Hey Beth and all Siesta’s….my favorite Thanksgiving food is sweet potatoes. I’ve made them candied on the stove, as a casserole, as sweet potato balls, mashed w/marshmallows on top, etc. This year I am making them in the crock pot, compliments of http://www.crockingirls.com who have helped me bring life back to my crockpot. You just peel and then cube them, toss them in the crockpot and put whatever flavorings you like. I will use OJ, brown sugar, vanilla and cinnamon. Cook high 3 hrs or low 6 hrs or so (the longer the better). I also love deviled eggs of which my mom will make because she makes the best. I also have a broccoli rice dish I’m going to make in the crockpot too….wish me luck!! Happy Thanksgiving
Passed down and still a must have for 3 generations!
JIFFY CORN PUDDING CASSEROLE
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Melt butter in dish. Put in whole and creamed corn and sour cream. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes at 350 degrees.
God bless LPM and Happy Thanksgiving!
Happy Thanksgiving! Thank you for reminding me of 1 Peter 4:9. We are having the traditional Thanksgiving Thurs and a tailgate Thanksgiving on Saturday. My husband is having health issues and it would be so easy to give up and not have the celebrations, but then Satan would win so we are proceeding as normal. All these good recipes from the Siestas has gotten me motivated.
Blessings
Janice
Here’s an awesome recipe for HOLIDAY SQUASH:
1 Butternut squach (approx 2-3lbs), FULLY COOKED
1/4 C. Butter or Margarine, MELTED
1 C. Raisins
2 apples, finely chopped
1/4 C. Brown Sugar
1/2 t. grated nutmeg (i use the regular spice, not grated)
1/2 t. salt
1/2 C. Pecans
Mash & mix the cooked squash with the other ingredients. Spread out evenly in a lightly greased pyrex square baking dish. Bake @ 325 for about 20-25 min.
VERY VERY GOOD!!!
Yay! I’m a southern girl, but my husband is from Vermont. One year I decided to try butternut squash, and I thought I was going to lose a limb trying to peel & cube the thing! But, once cooked, it was delicious. I just found it peeled and cubed at the store…worth every penny. This looks like a great recipe ~ thanks, and Happy Thanksgiving!
My family always asks for pie…..apple. blueberry, pumpkin…. This year they want blueberry. So here is my recipe for blueberry pie filling. Use your own crust (or buy one!) and it is even good with a crumb topping!
Blueberry pie filling
1 quart bag of frozen blueberries
1 cup sugar (more or less depending on how sweet the berries are and how tart you like your pie)
2-3 tablespoons instant tapioca
a dash of cinnamon
cream
Heat all ingredients in a saucepan until it starts to bubble. Fill pie crust and brush cream onto top pie crust and sprinkle with a little bit of sugar. Bake at 400 for 15 minutes. Turn oven down to 350 and bake another 30 minutes or so until the crust is golden brown.
One thing I am making is Baked Brie with Cranberry Sauce. My husband literally jumped for joy when he found out I was making it again this year.
Brie:
Ingredients:
1 (8 oz) can of crescent dinner rolls
1 (8 oz) round natural Brie cheese
1 egg, beaten
Water crackers, French bread slices, or wheat thins
Cranberry Sauce (you can buy the premade can; or buy fresh cranberries and following the directions on the bag for a simple but yummy sauce.)
1. Heat oven to 350F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square.
2. With small cookie cutter, cut 1 shape from each corner of remaining dough square; set cutouts aside. Place remaining dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on ungreased cookie sheet. Brush dough with egg. Top with cutouts; brush with egg.
3. Bake 20 to 24 min or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 min. Surround the cheese with the cranberry sauce. Serve with crackers.
Oh I think my husband will LOVE this recipe too!! Thanks for sharing!! 🙂
Yummy! Now, how about the homemade bleu cheese dressing recipe? 😉
Happy Thanksgiving!
These biscuits are so stinkin good!! And EASY! And I just experimented last night & made them gluten-free and IT WORKED! My man couldn’t tell the difference!
YUMMY SOUR CREAM BISCUITS
Servings: about 3 dozen miniature biscuits
Prep Time: 15 min Cook Time: 9 min Difficulty: Pretty much idiot-proof
Ingredients-
2 cups SELF-RISING flour [or substitute: Bob’s Red Mill GLUTEN-FREE Biscuit & Baking Mix in same quantity]
1 cup (2 sticks) REAL BUTTER at room temperature (only use REAL butter)
1 cup SOUR CREAM (can use low-fat, but why bother)
Directions-
Preheat the oven to 350 degrees F. Grease mini-muffin pans.
Mix the flour and butter together, add the sour cream, and blend well with fork.
Place spoonfuls of the batter in the muffin pans (I use a cookie batter scoop- looks like a mini ice cream scoop).
Bake until golden, 20-25 minutes. Remove from pan & cool on wire rack.
Note: You can under-bake them by 5 minutes, cool and freeze in zip-lock bag. Reheat at 300 degrees and serve.
Serve them with dinner or breakfast (great w/ a little blueberry or raspberry jam) or just eat them for no reason whatsoever.
Thank you for this recipe! I’ve been looking for a good biscuit recipe with Bob’s flour, and can’t wait to try this one. My family will be so happy 🙂
Happy Thanksgiving!
Hey there Punky, I just took your recipe and “noted it” in my evernote.
“Pretty much idiot proof” We shall see 🙂
Thanks for sharing this…they sound wonderful. Happy Thanksgiving.
Beth,
The broccoli rice casserole first came into my life when my youngest son was born and a friend brought it for our family thirty-one years ago. It has been a family favorite since then. I have made it for almost every holiday gathering for the extended family since then. If it is not on the table, a niece or a nephew will ask where it is. Last year when I received a monogramed carryall for casseroles, a new member of the family asked what dish was my signature dish that I would be carrying to family dinners. As I answered, my sister-in-law and niece chimed in too with “Broccoli Rice Casserole”.
And yes I will be carrying it to Thanksgiving dinner at
my brother-in-law’s brand new home this Thursday.
Happy Thanksgiving to you and all of the Siestas.
Oh my, I just saw you at Kroger and I apologize if I was staring! At first I wasn’t sure it was you, but then I knew for sure. You are just too cute.
I have been so blessed by your Bible studies. Thank you for all you do! I hope you and your family have a very Happy Thanksgiving!
In His Love,
Melissa