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.
You want EASY and delicious? My family LOVES this pie, so I’ve stopped making the homemade version because this is so good. If you have sour cherries, it’s even better.
Cherry Pie
2 large cans cherry pie filling
1 box Pillsbury pie dough
Let pie crust come to room temperature by sitting on counter for 20 minutes or nuking in the microwave 20-30 seconds. Unroll first circle of dough and put in pie plate (not a deep dish pie pan, just a regular sized one). Pour both cans of filling in the crust. Top with second crust. Cut a few vents in the top. Whisk a raw egg and brush on top or brush on a little milk. Flute the edges and bake at 425 for 30-45 minutes.
***Baking TIP: I use a circle of foil to cover the crust. Fold a piece of foil (a little larger than the pie plate)into fourths. Cut out the middle by cutting an arch shape . Unfold the foil and you’ve got a circle of foil to put over the edges of the pie to keep it from burning. Take the foil off the last fifteen minutes of baking.
Happy Thanksgiving Siestas!!!
“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.”
Thank you SO MUCH for this thought and scripture reference. I’m going to print both on a little notecard that I can carry with me this weekend. My husband’s family challenges me and the last thing I want is to be gracious. I complain and am too angry at them (for quite petty reasons), but I’m the only one robbed of a holiday because of my thoughts. The part that hit home most was the “let’s not prepare for offenses.” So true. I go looking for things and I shouldn’t. This (the way I think about them) is a current stronghold in my life. Methinks I need to revist “Breaking Free.” Thanks so much for this bit of encouragement. 🙂
Mercy crown, I’m hungry.
This year I am brining a turkey (please tell me someone besides me is new to this concept!) Prayers are requested. 🙂
And my family won’t eat the traditional green bean casserole, so this broccoli rice dish may be just the ticket! Thank you, dear Beth!
You are not the only one new to it. I thought you just spelled “bringing” wrong, haha. No idea what brining means. May the Lord show you! 🙂
Brining is the ONLY way to prep a turkey. You will not be disappointed.
Now I’m REALLY craving Broccoli Rice Casserole!! I LOVE that stuff but haven’t had any in quite a while. Just might have to add that to my list of things to take to mothers on Thursday. I always have to make a Sweet Potato Casserole and a Corn Casserole, otherwise it isn’t Thanksgiving to my oldest daughter and my hubby. 🙂
Hola Beth! Welcome back! Here’s a recipe for Thanksgiving Panzanella (it’s really just for Panzanella – but we can rename it for this Thursday).
I loaf of garlic bread (from your local supermarket bakery – otherwise a hearty crusty loaf of bread will do). Cut into 1 in squares and toss with olive oil and fresh garlic (use those garlic presses! That’s why they were invented!) . Place on cookie sheet in single layer and broil until golden brown and your house smells like a huge roasted garlic clove.
Do you have a big wooden salad bowl? Now would be a good time to get it out. Dump your yummy bread squares in it.
Take a good, firm, dark green cucumber and cut into various sized pieces – some larger, some smaller. No need to peel. Place in bowl.
Use the freshest, sweetest tomatoes your grocer has (the littlest ones are so often the best). Cut in half. Put in bowl.
Take a firm red onion and cut into thin circles, then cut circles in half and place in bowl.
Basil – (oh basil, how we do love you). Take a couple handfuls of healthy looking basil, rinse and cut into strips. You know what to do… that’s right, into the bowl these go.
Sprinkle with salt and pepper.
Dressing: 1/2 c olive oil and 1/4 cup GOOD balsamic. Mix this up and pour over salad (think slather). Toss gently but enough to coat all the ingredients.
You won’t even need to serve a turkey with this. It’s so yum all by itself – but goes down best with a great cup of coffee and good conversation! Bon Apetit, Siestaville!
Oh my gosh!! This sounds delicious!!! I can’t wait to try it!! Thanks for sharing!!
Oh my!! This made my mouth water just thinking about it!!
Beth,
Your reciepe is the same as mine with the exception of water chestnuts, I also use Ritz crackers crushed for the top.
My sister in law always request I make this for any get together.
my next best reciepe
Orange Salad
1 box orange Jello
1 can mandrian oranges (dranined)
1 regular tub of cool whip
1 large cottage chesses
mix dry jello into cool whip then combine all
put in fridge overnight
~~Enjoy this light yummy salad ~~
you can also use strawberry jello and strawberry’s
I use this too!!!
Happy Thanksgiving to the Moores-Joneses-Fitzpatricks! I am truly giving thanks for all of you and the impact you’ve had on my life.
I have a request to throw out there, but not to burden you or make you add another big item to your to-do list. Feel free to ignore this if you don’t have time/want to do this. Just thought I’d say that I’d love to hear some about yours and Melissa’s trip to Greece/ministry with the A21 Campaign if you have a block of time to write anytime in the coming weeks and would like to. Just know it must have been a rich time and would love to hear some if you feel like writing about it.
Bless you and Happy Thanksgiving again!
Okay ladies, Our must have dish on the Thanksgiving table is MANDARIN ORANGE SALAD! Very simple and always a hit.
1 small tub of Cool Whip.
Mix in 2-3 small packages of dry orange Jello until you have smooth orange fluff.
Mix in 1 small tub of small curd cottage cheese (if the cottage cheese is runny, then press it in a cheese cloth).
Thoroughly drain one can of crushed pineapple and fold into cool whip/cheese mixture.
Thoroughly drain 3 small cans of mandarin oranges and fold them into mixture.
Garnish top of the salad with mandarin orange wedges.
Enjoy!
I hope each and every one of you have a wonderful Thanksgiving holiday. Many blessings to you and yours!
Love you all, Lynda
Mama Beth we love that casserole! So funny how those 1970’s casseroles just can’t be beat at traditional holiday meals. I for one would love for you to walk us through a good cornbread dressing recipe. My grandmother made the best but she is gone on to glory and I never watched her make it. Thank you so much for the love and guidance you give to all of us. We siestas love you back!
Happy Thanksgiving!!!
Kristen- Go to http://www.allrecipes.com and search for Grandma’s Cornbread Dressing. There is one submitted by someone named Amy and it is wonderful! It is just like my southern nanny and grandma’s made it 🙂
Have a blessed Thanksgiving!
Banana Pudding
1 small can of Eagle Brand sweetened condensed milk
1 family size box of vanilla pudding mix
3 cups of milk
1 regular carton of Cool Whip
1 box of Nilla Wafers
4 bananas (more or less depending on the size)
Mix together first 3 ingredients. Fold in Cool Whip. Layer bananas, Nilla wafers, cool whip mixture. Repeat the layers until you reach the top of your dish.
I’ve found that bananas that are still a little green hold up best. I also like to take 2-3 of the wafers and crumble them on top. It makes it look pretty.
ENJOY!
Gonna have to try this! I love banana pudding but I must admit I have never made it. I even have the perfect “trifle” bowl for this. One of these days soon!
We spent the first few years of our marriage trying different ways to cook the turkey. After multiple tries, we landed on a recipe that to us beats all. And, we always have a big group on Thanksgiving, so we needed a tried and true way to make the turkey turn out consistently great. Its Alton Brown’s Roasted Turkey Recipe from the Food Network. We follow the directions and brine it overnight the night before. The turkey is always moist and flavorful. Here is the link:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Happy Thanksgiving everyone!
Well, I guess all the posts answer my question. So, here is my most requested dessert. It’s a classic in my family and extended family. I have to make one for my step-niece so she can have it all to herself. It’s a traditional southern dish. As a matter of fact, I think this may be adapted from or inspired by Southern Living magazine.
Old Fashioned Chess Pie
1 ½ cup sugar
1 tsp cornmeal
½ cup melted butter
1 tbsp vinegar
½ tsp vanilla
3 eggs, slightly beaten
1 unbaked pie shell
combine first 5 ingredients. Stir in eggs, mix thoroughly. Pour into pastry shell. Bake at 350° for 50-55 min. Pie is done when knife inserted in center comes out clean.
Please, please, please remind me of this (see below quote) at Christmastime! I will need it!!!!! Have a blessed Thanksgiving Day with your family Beth! I love you!
“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.”
Corn Ole! Easy and Yummy!
1 can (15 oz whole kernel corn-drained)
1 can cream style corn (15 oz)
1 stick of butter, melted
1 cup of sour cream
4 oz. can chopped green chilies
1 small Jiffy cornbread muffin mix
2 cups grated cheddar cheese
2 beaten eggs
Grease 9X13 pan. Mix above ingredients together except cheese. Sprinkle cheese on top. Bake at 350 degrees until set 35-45 minutes.
This was a dish my Grandmother made for family gatherings. She was a wonderful, thrifty cook with the gift of hospitality. She loved Jesus and I am so thankful for the ways she encouraged me in my walk with the Lord. She is missed!!
Oups, pressed sumbit to soon by accident on the last comment! Sorry about that.
I was about to say that I think this is FANTASTIC! Beth, I absolutely love your personality and your ministry. (And did I mention that I’m currently re-reading So Long Insecurity? Thank God for the blessing and inspiration that you are!) Thank you for sharing this recipe! Sounds delicious!
Here in Canada we’ve already celebrated Thanksgiving last month but I cannot wait to taste this dish.
Also appreciate seeing everyone else’s recipies!
Thank you & Happy Thanksgiving! 🙂
Love,
Ganise
Oh and I also LOVE your precious family! Seriously.
God bless you all and here’s to many joyful years!
🙂
My daughter had to do a demonstrative speech at school using a traditional family recipe. Because it is so super easy I suggested she make my mom’s cheeseball recipe. It is a family favorite and something for everyone to snack on while they wait for dinner.
Combine 2 softened blocks of cream cheese with one can of finely chopped dried beef plus a tsp of Accent (spice) and 3 green onions chopped. The green onions are optional. Once it’s all mixed together form it into a ball and serve with you favorite crackers (I prefer wheat thins. My husband prefers Ritz.) Mom used to roll it nuts as well. That stopped when we learner my daughter was allergic to nuts. Either way it is delicious!!!
Hope you all have a wonderful Thanksgiving!
Kimberly
I’m also allergic to nuts!! They give me severe migraines. I can cook with them, but cannot eat them. How do they affect your daughter? Blessings to you and Happy Thanksgiving!
We found out when she was a year old that she was allergic to them, so she’s never had nuts. She has tested severe, so we carry an epipen wherever we go. Thankfully we’ve never had to use it. ;o)
I have a similar cheese ball recipe.
1- 8 oz. Cream Cheese
1/2 cup chopped green onions
1/2 cup chopped celery
1 dry Ranch dressing package
Several drops of Tabasco
Chopped nuts
Combine everything and form into ball and roll in nuts!
I always double the recipe because it is such a hit!!
I will have to try your dried beef version!! 🙂
Happy Thanksgiving!!
I don’t have the recipe memorized, but I do look it up online every year. The best recipe stuffing ever came from The Biggest Loser show. Just google search “Biggest Loser Thanksgiving Stuffing” and you’ll come up with the recipe. The cool thing is that you get to use “Ezekial bread” in the recipe. I probably think that’s cool because I’m kind of nerdy. Oh well. Happy Thanksgiving!
Peace,
Kim Feth
Thanks, Kim. I’ll have to look this one up because I can’t eat cornbread or regular bread and I love Ezekiel Bread. Have you ever tried Ezekiel Bread English Muffins? Anyway, I plan to try Beth’s recipe with brown instead of white rice, and some of this stuffing might be yummy! Happy Thanksgiving to you and yours.
In gratitude,
Patti Hayes
I’m in total agreement about Thanksgiving. No pressures to please but to be grateful to The Lord. He has had me in a season of Thanksgiving and gratitude for awhile now 🙂
Absolute must is Crazy Torte which I now have my daughter make. This is from memory, here goes:
1. Mix 1 stick butter, 1 c flour & 1 c Finley chopped walnuts. Mix with your hands then pat firmly into sprayed 9×13 pan. Bake @ 350 until golden brown. Allow crust to cool.
2. Mix together 2 small pkgs of instant chocolate pudding with 3 cups milk until blended well
3. In separate bowl cream together 8 oz of cream cheese, 8 oz Cool Whip, set aside.
4. When crust is cooled, add cream cheese mixture on top
5. Layer pudding on top
6. Spread Cool Whip & add chopped nuts if desired.
7. Put in refrigerator to cool
This is what our families expect @ every holiday meal. S grateful that Marissa is making it instead of me.
I am due to have a baby any day now and thus we have ni thanksgiving plans but it sure made me happy to read through all the recipes! Hoping we will be enjoying cuddles from our little boy and not sitting at home missing turkey and waiting on labor!!
Bless you, Jen! How precious! Savor every moment cuddling that sweet thing. May God hold you both so closely and grant you a safe and easy (relatively speaking!) labor. Enjoy falling head over heels in love again.
Don’t forget everyone. There are zero calories in everything on Thanksgiving Day. 🙂 Gobble, Gobble!
Pecan Pie preheat oven 375*
1 cup light corn syrup
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 eggs
1/3 cup butter, melted
dash of vanilla
1 1/2 cups coarsely chopped pecans
Combine first 5 ingredients in bowl and mix well.
Stir in pecans.
Pour in pie shell.
Bake approximately 1 hour-until center is set and crust is golden brown. Serve at room temperature.
(crust tends to brown sooner than center is set-wrap foil around edge of crust to prevent burning.
God is good all the time! Happy Thanksgiving!
Several years ago my aunt made this for the first time, and we were hooked! The actual name of the recipe is “Jalepeno Corn Casserole” or something like that, but in our family it’s now affectionately known as “Heart Attack Corn” due to the butter and cream cheese and hot peppers. Nevertheless, it’s delicious. Every time I take it to a potluck, the dish is empty at the end, and everyone asks for the recipe! It’s a keeper!
Jalepeno Corn Casserole
1 lb. frozen or fresh corn
1 (8oz) pkg cream cheese, softened
1 stick butter (but I never put in that much)
1/4 c. evaporated milk
1-2 Tablespoons Jalepeno peppers, chopped
Mix all ingredients in a square baking dish (Double recipe for 13×9). Bake at 350 for 30 minutes, or 45 minutes when doubling recipe or using frozen corn.
I’m not “allowed” to come into my parent house or host Thanksgiving at my house without these according to my Dad …
Pecan Candy:
Roast half size raw pecans in butter on a jelly roll pan at 300 degrees for 20 minutes stirring occasionally,
Melt almond bark (white chocolate and chocolate) separately in a glass microwave bowl.
Stir in pecans in each bowl and drop with a spoon onto foil. Let them cool and then drizzle with contrasting chocolate.
ENJOY this easy dessert but a definite favorite!
Happy Thanksgiving everyone! I have SUPER easy Cherry Salad Recipe. Kids really love it.
1 large can of cherry pie filling
1 large can of mandarin oranges (drained)
1 bag of small marshmallows
Mix all ingredients together and chill.
Love you Beth & your sweet family! But I want your Mom’s recipe for home made blue cheese dressing to go with the casserole!! Don’t make me beg!!!
EASY FRUIT SALAD
One can of Comstock Cherry Pie Filling
One can of Dole Pineapple tidbits, drained
½ – 2/3 cup of chopped walnuts
Two – Three bananas sliced
Mix first three items in bowl, cover and chill for at least 30 minutes before serving. Just before serving, add the bananas.
Enjoy!
My new recipe for this year. Broccoli slaw. It is soooooo good!
Mix these ingredients in any proportion:
broccoli florets, finely chopped
onion, finely chopped
Craisins
pecans, finely chopped
bacon, crisped and chopped
Bind ingredients together with Ken’s Vidalia Onion Salad Dressing
This is my dear aunt’s recipe that we have at every holiday gathering and family event. It is definitely comfort food and the only way I can get spinach into my teenagers! Happy Thanksgiving to all!
Spinach and Artichoke Casserole:
2 (10 oz.) frozen chopped spinach
1 can artichokes, cut up in fourths
1 (8 oz.) cream cheese, softened
1/2 cup butter, melted
1 tsp. lemon pepper seasoning
1 Tbsp. lemon juice
2 dashes tabasco
Topping:
1 cup crushed club crackers
1/2 cup butter, melted
1/2 cup parmesan cheese
Prepare spinach according to directions; drain. Add all the ingredients to cooked spinach, except artichokes and topping. Mix together topping ingredients. Put artichokes on bottom of 8″ by 10″ casserole dish. Pour spinach mixture on top, then sprinkle on topping. Bake at 350 degrees for 25 to 30 minutes. Enjoy & God bless! 🙂
Beth, thank you for sharing the broccoli and rice casserole recipe. I can’t wait to try it!
Sweet Beth, thank you for this verse, and for the caution about being kitchen martyrs! I could play that role if not for the Lord listening to my prayers. I usually have about 35 people over with just my darling hubby and I doing all the cooking. Here is a favorite recipe for sweet potatoes.
3-4 cups sweet potatoes mashed
1/2 cup coconut
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
Have a very blessed Thanksgiving!
Happy Thanksgiving Siestas! I hope you have a blessed day.
I am taking dinner for the day two places. One our family dinner and then roasting a Turkey breast and making extra fixin’s for my dear neighbor I am just getting to know. I do not know of yet if she is a believer. She had emergency surgery Friday and diagnosed with Ovarian cancer. Please pray for Donna F. and that I can be a light and encourage her in her faith or bring her to faith in Christ.
Cranberry Sauce (DO NOT EVER BY THE CANNED STUFF NOW THAT YOU HAVE THIS SOOOOO EASY RECIPE)
16oz cranberrys
1 cup water
bring to a boil, cook till soft(they pop when they are done so you might want a lid on the pan a little ajar for steam to escape. Or I just stir a lot and leave the lid off. This is like 5 minutes)
Put through a food mill into pour spout bowl (If you want pretty perfect jelly SKIP if you prefer whole cranberry jelly)
If you used the food mill put your cranberries back in the pan I use a 2.5-3 qt sauce pan add 2 cups of sugar bring to full rolling boil stir constantly 5-10 minutes total about 3-5 after rolling boil starts and the mixture sheets of spoon. Or I watch for it to quickly get jelly like when you hold the spoon and the cool air hits it.
Use 8×8 or 9X9 pan. Let cool slightly and put in frig. You can do a mold with this and is pretty on some lettuce leaves on a platter. But can be cut in squares and served as well. I like to double it and make thicker pieces. This makes about 1/2″ or just shy deep pieces. KEEPS FOREVER but never last that long unless the last piece or two gets pushed to the back of the frig and you find it 6 months later still edible 😉
Yellow Squash Casserole
6-7 yellow, summer squash – sliced
1 medium onion – diced
2 celery stalks – diced
1 stick of butter
8 oz cream cheese
Salt
Pepper
8 oz cheese of choice (I usually use a cheese blend)
½ cup sliced almonds
Sautee the squash, onion, and celery in the stick of butter until they begin to brown. Drain some of the liquid from the squash mixture. Add salt and pepper to taste. Add the cream cheese and mix until completely melted.
Transfer the squash mixture to a 9 x 13 pan – sprayed with Pam. Top with cheese and almond slices.
Bake in 350 degree oven for 30 minutes or until lightly brown.
Hi Beth,
Happy Thanksgiving to all. My daughter is hosting dinner this year and she is awesome. We were planning to have 8 for dinner and in the last 4 days it has grown to 21!!Where they will all sit I don’t know. I do know that this will be one of those Thanksgivings we won’t forget. My daughter told her husband that is why we have a house, for family. So my recipe will have to be doubled.
Spinach Casserole
1pk Jiffy corn muffin mix 1cup sour cream
1 pkg 10 oz forzen spinach 1 can Cream mushroom soup
2 cps onion chopped 1tsp herb seasoning
2 tblsp butter 1/2 tsp garlic salt
2 eggs beaten 1/4 pepper
Swiss cheese (optional)
Preheat oven 350 grease 1-1/2 qt casserole dish
Cook spinach and drain set aside. Saute onion in butter. Mix spinach with onion and set aside. Combine eggs, sour cream, soup, seasonings and muffin mix. Blend well and add spinach mixture. Pour into prepared casserole dish and bake 40-45 mins. Then sprinkle cheese on top and return to oven until cheese is melted.
I hope you and your family enjoy your time together, we all will. It is our granbaby’s 1st Thanksgiving she is 5 months I can’t get enough of her.
Gobble til you wobble,
Gramma Rosie
Just me, husband and the dog this year! Pumpkin smoothie for breakfast, followed by a Turkey Trot 3 mile run, then pumpkin pancakes for brunch. Dinner will be oven roasted tri-tip with a potato/parsnip puree & broccolini. Rustic apple pie for dessert. My husband has been away for three months, so I froze some local apples and saved them just for him. This is my favorite way to make pie. We are so blessed. Blessings to all! God is with us.
http://thepioneerwoman.com/cooking/2011/10/pumpkin-smoothie/
http://www.foodnetwork.com/recipes/ellie-krieger/rustic-apple-pie-with-dried-cherries-recipe/reviews/index.html?pn=1
The kitchen martyr comment made me laugh so hard!! That’ll be a good reminder to keep me balanced over the next few days. 🙂 I’m thankful for this blog, for my women’s ministry, for my sisters in Christ. We need each other! Thank you for the encouragement as we serve ourselves silly. Happy Thanksgiving!
Yes, MamaBeth and Siestas the fighting has begun. God is working on my heart and shutting my mouth. I am so grateful our family can get together. Smaller now as many are with Jesus but still present in our hearts. There are many dishes we have had as staples for the holidays but over the years have slowly deleted some. This one is my favorite side for a little dessert with my meal then of course a few hours later some pie. Love this for breakfast or snack too. Easy and a little unexpected as I too am becoming accustomed to God’s surprises. May laughter of sweet times overflow this Holiday season and the tears we shed be light. Be thankful always with joy. From Arkansas
APRICOT PINEAPPLE DESSERT
1 (8 1/4 oz.) can crushed pineapple, undrained
1 (3 oz.) pkg. apricot Jello
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
2 (4 3/4 oz.) jars of strained apricot baby food
1 (8 oz.) carton frozen Cool Whip, thawed
Combine pineapple and Jello in saucepan over low heat until Jello is dissolved. Remove from heat. Add sugar, baby food and cream cheese; mix well. Chill until slightly thickened. Fold in Cool Whip and spoon into an 8 inch square pan and refrigerate.
I lost my mom this past August, so this holiday season will be especially difficult for us. We are getting together with her family (as we do for all holidays). This year, I’ll be fixing sweet potato casserole, green beans and taking my pecan pie.
Pecan Pie
4 eggs, beaten
1 1/3 c. sugar
1 1/3 c. Karo syrup (2/3 c. light, 2/3 c dark)
3 T. butter, melted
1 1/2 t. vanilla
11/3 c. pecans broken in small pieces.
Preheat oven at 400 degrees. Mix all ingredients and pour into two pie shells. Bake at 400 degrees for 15 minutes. Turn heat down to 350 degrees and bake for thirty minutes more. Do not overbake. Let cool before cutting. ENJOY!!!
My mom came up with the idea to put the pie shells on two long pieces of Reynolds Wrap. When you get ready to put your pies in the oven, just crinkle the foil around the pie, but don’t cover the pie. After the pie has cooled, you can use the foil to cover and freeze your pies.
Happy Thanksgiving, Siestas!!
Sharon, I’ll be praying for you. I lost my mom in 2010. I don’t know how to say this smoothly, but it never stops hurting. I can’t wait for holidays in heaven! And yes, there is joy eventually again here in the land of the living, too. God bless you this holiday season.
I’m praying for you and your family. My mom went to heaven right before Christmas 18 years ago. It was difficult. With time, there is again peace and joy. In hindsight, there were many wonderful “coincidences” that occurred around that Christmas that continue to make me thank the Lord for His kindness. Please look for little “gems” of comfort and grace during this season.
Dearest Beth!
Ohhhh!!! MY!!!!! How I need a fresh large heaping of 1 Peter 4:9! I grumbled just yesterday that I never get a holiday off I am always cooking soooo, my sweet hubby is taking me to this little obscure town 45 miles away for a community TGiving feast! Well the kicker is a neice and nephew and thier family are coming Wed eve and staying over nite cuz it is the last weekend of deer hunting. They can only come one day and it will be naturally TGiving Day! Well, I figured I may as well bite the bullet again and cook but they said not to cuz they wana hunt all day. On our way home from our feast my hubby decided to order a big bucket of chicken so I do not have to make the whole meal!! How bizarre is this???? I would just as soon stay home and cook something cuz the weather is supposed to turn ugly too and I love to cook on ugly days. Our daughter is coming home Fri and wants TGiving day Sun so what a crazy weekend!!! I LOVE LOVE LOVE the cassorole you had the receipe for. Here is my quick and fairly easy ! You must have cranberries in some shape or form!!!
Cranberry Salad
I pkg raspberry Jello
1 C boiling water
1/2 C cold water
2 tsp lemon juice
dash of salt
1 C canned whole cranberry sauce
1/2 C crushed pineapple drained
1/2 C diced celery
Dissolve Jello and salt in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Fold in cranberry sauce,pineapple and celery. Chill til firm, Can garnish with Mayonnaise.
Have a most blessed TGiving Day and remember we always have much to be thankful for, just being a child of God is more than enough to be grateful for!
Hugs from Dakota land,
Betty M
Happy Thanksgiving Siestaville!
I’m going to be making Mini Cherry Cheesecake for probably the 15th year in a row. I even took them to work today for our holiday potluck. They were a hit!
So here is the receipe:
2 8oz packages cream cheese
2Tbsp lemon juice
3/4 cup sugar
2 large eggs
1tsp vanilla extract
Vanilla Wafers
Cherry pie filling
Fill muffin tins with liners and place a vanilla wafer on the bottom of each liner. Beat all ingredients together until fluffy. Place 1 heaping Tbsp of cheese mixture on top of wafers. Bake at 350 for 15-20 minutes. Take out of oven and let cool. Top with cherry pie filling. Refrigerate until ready to serve. Makes 18-24 cakes.
So yummy!
Oops! Only 1 tablespoon of lemon juice!
Savoring over the recipes. I am having a procedure the day before Thanksgiving & all the cooking will fall upon “M”om this year. So Thankful for her loving heart. I plan to have a large appetite on Thursday. I am making recipe books for my new daughter in law & to be for Christmas. sharing all of our favorite family recipes from 5 generations.
That is a regular at all of our holidays too. We also have to have Cherry Coke salad. It will send you into a diabetic coma but what a yummy coma it is. I have given it to my daughter in law’s and a few select friends. Now I give it to you, my sista’s.
Cherry Coke Salad
Combine the ingredients below in a large glass bowl (at least 4.5 quart)
1 can crushed pineapple NOT drained
6 0z Coke ( I use Root Beer sometimes)
1/2 c chopped walnuts or pecans
1 tsp lemon juice
Next use these ingredients as instructed below
3/4 c sugar
3/4 c water
1 can cherry pie filling
6 oz cherry jello
Put water and sugar in a medium sauce pan and bring to a boil. Add the pie filling and bring to a boil. Add the Jello and stir until dissolved. Let this cool for a while then carefully pour this into the ingredients in the glass bowl and stir until well mixed. Refrigerate overnight. Stir well to mix everything before serving. I double the recipe for our large family. That way there may be leftovers. My husband likes to put it on chocolate cake. My dear SIL tried to hide the entire bowl in the frig every year but we catch her at it. She actually puts some in a take home dish before we start to eat.
I hope you enjoy it.
Most Fabulous Yams Ever (I can say that because a friend gave me the recipe 25 years ago and everyone that has them starts making them for Thanksgiving.) Almost like a dessert.
Ingredients:
1. C flour
1 cup brown sugar
1 cup oats
2 t. cinnamon
Cut the above ingredients into 2/3 c. butter until course.
Set aside 1 cup of the crumb mixture.
Mix together:
4 17 oz. cans of cut yams, drained
4 c. fresh cranberries
Crumb mixture
Place in a 13×9 casserole with 1 cup of crumb mixture on top.
Bake at 350 for 35 – 50 minutes until the cranberries pop.
Remove from oven.
Springle bag of miniature marshmellows on top.
Broil, watch closely, remove when lightly browned.
Enjoy!
Please note, you can make these a couple of days ahead, cover and put in the frige, take out the morning you are going to bake.
Happy Thanksgiving!
Thank you for the reminder that Happy Attitudes make for Happy Holidays. This is the first year we have not had family over or been invited to their house. To say my feelings have been hurt would be a major understatement. So this year it is just me, the hubby, and our three kiddo’s. Being military we aren’t always together for Thanksgiving so I’m going to get over the offenses. We have SO much to be thankful for this year.
For us it isn’t Thanksgiving without the cornbread dressing. I always double this recipe so we have an extra pan for left overs 🙂
1 (16 ounce) package dry corn bread mix
2 Tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
Directions:
1. Prepare the dry corn bread mix according to the package directions. Cool and crumble.
2. Preheat oven to 350 degrees F. Grease one 9×13 pan.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl combine the celery, onions, crumbled corn bread, eggs, chicken stock, sage, and salt and pepper to taste. mix well
5. Place into greased pan and bake at 350 degrees for 30 minutes.
Have a blessed Thanksgiving, Siesta’s!!
Here’s a recipe I tried the other day that would be great on a dessert table.
Brownie Pizza
1 box of brownie mix and oil, water and eggs called for on the package
1can of chocolate frosting
1/3 cup of crunchy peanut butter
1 bag of peanut butter M & Ms or Reese’s Pieces
Mix brownies according to package directions. Spray a 12 inch round pizza pan with non-stick spray and pour on the brownie batter. Lick the spoon. Heehee! Bake at 350 degrees for 20-25 minutes or until brownies are done. Let brownies cool. Meanwhile, mix frosting and
peanut butter. Once the brownies are cool, frost with the peanut butter
and chocolate frosting then sprinkle on the candies. My daughter loved helping with this part. Hope you enjoy!
Thanks ladies for sharing all the yummy recipes. I think I might have to try the broccoli rice casserole for Christmas along with that easy jello salad recipe someone shared.
I don’t have a recipe but I was seriously already ‘offended’ and we aren’t even with the relatives yet. Thanks for the good word mama B and please Jesus help me love those that are hardest for me to love. I do not want to choose rage…I beg you Jesus, clamp my mouth and grant me joy..or just plain peace. amen
I ask that for myself too, Lord Jesus! Grant us beautiful hearts created by the palms of Your hands from which beautiful words flow, O God.
Ms Beth!
Green bean caserole over here! Yum! Happy TG to u n’yourz. I logged on mostly to provide the happy news that i just got done reciting from memory James ch. 1 and you dear teacher are my inspiration. Havent even done your study but my lovely foster mom did and my home chuch ladies group did but alas work would allow me to fit it in. However i knew of the encouragement to memorize and my little girl has loads of verses to recite for Awana club so i figured myself a hyprocrite to not also challenge myself. As you would say *grin*
Thanks!
Working real hard to gaze into the perfect law and break free…of a lot of STUFF. maybe a *little* like you. 🙂
Amen, Tanya! Keep it up! God’s Word WILL bring about a harvest in you. Happy Thanksgiving, Sister.
For pity’s sake, Beth! You have the gift of making me bawl over a broccoli rice casserole blog post!
I’ll tell you why.
Reading your love, encouragement, and admonitions puts me over the edge! To have someone to express love so lavishly and unabashedly..land to know that you MEAN it and you don’t even know me personally….
Gets me.
I think the world of you and appreciate so much your boldness and love for Jesus.
I am so thankful for this site, your encouragement Beth, and for all we have this wonderful holiday.
I continue to pray for Gay and your family. Happy Thanksgiving!
Easiest, freshest cranberries.
My family would not make it through the holiday without these. Make them the night ahead for the best flavor.
1 bag of cranberries
1 orange cut into pieces (wash first please and leave rind on)
1 cup of sugar
Rinse the cranberries. (It sounds crazy but it is important to leave the rinds on when you cut the orange). Place all ingredients in a food processor and blend until it resembles relish.
You can put this in jars with a ribbon and give it as a gift. It does have to be refrigerated.
Happiest Thanksgiving to all! Thanks especially to our Lord and Savior.
We have been blessed been invited to share Thanksgiving with friends for several years. We don’t go home to family, not a lot to go home to now. So we’ve tried to bring dishs that add something to their ususal memu. With one friend it was Sweet Potato Casserole, their kids asked to be sure we were bringing it every year. Since we’ve moved it’s now Pecan Pie, just the basic Karo syrup one. She tried to change it up this year, and one of her kids had a fit…. made me feel good. It’s really nice to be included, especially if you’re in a fairly new place or situation!
I am not a cook. I am an orderer and an eater….that being said:
chandlersbakery.com…..French apple pie 🙂
Happy Thanksgiving!