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French Toast
Lemonade Punch
Pizza
Burger Recipes

Thanksgiving Recipes
Happy Thanksgiving
  • Turkey
  • Stuffing
  • Sweet Potatoes
  • Green Bean Casserole
  • Pumpkin Pie

  • Serve with hot rolls & butter, corn, mashed potatoes with gravy and cranberry sauce.
    Southern Corn Bread
    2 c yellow cornmeal
    1 1/2 c flour
    2 t salt
    2 t baking powder
    1 t baking soda
    3 eggs, beaten
    1 tbl vegetable oil
    2 c milk
    1/4 c melted butter
    Preheat oven to 425. Coat inside of iron skillet with oil and place in oven to preheat. In mixing bowl, combine dry ingredients. In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until moistened. (like a thick pancake batter) Remove skillet from oven and pour in batter, return to oven. Bake 20/25 minutes, until browned. A toothpick inserted in center should come out clean.
    THANKSGIVING COOKING & LEFTOVERS
    Thanksgiving is a time for counting your blessings and of course gathering with family and friends. This holiday comes with the biggest dinner table traditions of the entire year. I think I enjoy the leftovers as much as the Thanksgiving Day Feast. Indulge!
  • Apple Pork Chops

  • Turkey Pot Pie

  • Applecrisp

  • Hoogie Bunz

  • Carmel Corn

  • Apple Pie

  • Warm Me Up Chili

    Brown hamburger, drain. Return to pot and
    add remaining ingredients. Simmer on low
    heat for at least an hour. Stir frequently.
    *For the daring, add a few shakes hot sauce.
    *For the bold, add 1 t. cayenne pepper.
    *Optional toppings: grated cheese diced onions.
    Enjoy!
    2 lb lean hamburger
    2 onions diced fine
    3 t garlic
    3 t cumin seed
    1/2 t cilantro
    1 t dried hot peppers
    2 diced jalapeno peppers (optional) 4 t chili powder
    1/8 c brown sugar
    1 lg can tomatoe paste
    1 lg can diced stewed tomatoes
    1 1/2 c water
    1/2 t Kitchen Bouquet
    2 lg can chili beans

    Tasty Treat
    Caramel Corn
    8 quarts popped popcorn
    2 c. brown sugar
    2 sticks butter
    1/2 c. white corn syrup
    1 t. salt
    1 t. vanilla
    1/2 t. baking soda
    3 c. peanuts
    Put popped popcorn and peanuts in large mixing bowl. Set aside. In saucepan, combine brown sugar, butter, corn syrup, salt and vanilla. Bring the syrup to a boil for 5 minutes-watch close! Remove pot from burner and add baking soda. It will become foamy. Quickly pour over the popcorn and peanuts. Stir until popcorn is covered well. Pour onto large cookie sheet. Spread out and bake in 250 degrees oven for 1 hour. Stir every 15 minutes, until cool. Store in airtight container.
    Enjoy!

     

    "What's For Dinner?" I can help with ideas for that daily question asked in homes nearly everywhere. Let's get started. How about Crunchy Herb Chicken, with Cabbage Salad, Roasted Redskins and Green Beans. Serve a yummy Banana Cake for dessert.
    Banana Cake
    Tip:

    While cooking with these recipes, please keep in mind, most of them are spiced to my liking. Feel free to add more or go lighter on the spices. When I try new recipes, I might omit something I do not care for or add extra amounts if I favor that particular ingredient. However, be careful with baking ingredients, such as those like flour, baking soda, baking powder, eggs and so on. The result in a cake rising properly may be disappointing. With that said, have fun and enjoy!

    Feature Dessert
    Feature Menu
    3 12 oz pkg chocolate chips
    Dippers...
    strawberries
    bananas
    red apples
    cherries
    angel food cake
    pound cake
    marshmellows
    Rice Crispy treats

    Arrange *fondue pot in center of table. Each guest should have fondue forks and a plate. As with any fondue, please supervise when serving to avoid burns or fire. Melt chocolate chips first , in double boiler or in sauce pan on low heat. Watch closely as not to burn chocolate. Transfer into fondue pot. Keep sterno on low to med heat so chocolate does not burn. Prepare dippers. Slice bananas into bite size pieces. Wash fruit. Cut up angel food cake & Rice Crispy treats into bite size pieces. Set dippers in dishes near fondue pot. Dip and let cool a bit before eating. Be creative, you can dip anything that can be skewed into the chocolate.
    Enjoy!
    *A small crock pot works well as a fondue pot.

     

     

     

    Feature Salad
    1 3 oz. pkg. Lime Jello
    1/2 c. chopped walnuts
    1/2 c. grated carrots
    1/2 c. diced red apples (with skin)
    1/2 c. diced celery
    Prepare Jello as directed on box. Chill until thickened (about 1 1/2 hours). Add remaining ingredients and stir well. Place into fridge until Jello has set.
    Enjoy!

     

    Feature Recipe

    1/3 c flour
    1/4 t basil
    1/2 t thyme
    1/2 t rosemary (ground)
    1/8 t pepper
    1/4 c butter (melted)
    1/3 c milk
    3 lb chicken (skinned & de-boned)
    5 c corn flakes (crushed)

    Pre-heat oven to 375 degrees. In mixing bowl, combine flour, basil, thyme, rosemary & pepper. Mix well. Add butter & milk. Mix well. Cut chicken into strips. Dip chicken into flour mixture. Coat well & roll in crushed cereal. Coat evenly. Place in baking dish lightly coated with oil. Bake for 55 minutes or until chicken is no longer pink & coating is golden brown.
    Enjoy!

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    New Recipe

    Asparagus Croissants

    Place uncooked croissant rolls on baking sheet rolled out. Blanch fresh asparagus for 2 minutes. Pat dry. Make one pkg. Hollandaise Sauce and spread thin coat onto each croissant roll. Place one asparagus spear on each wide end of cresant roll and begin to roll until your reach to pointed end. Continue until all rolls are complete. Arrange for baking and glaze with more Hollandaise Sauce. Sprinkle parmesan cheese atop and bake according to directions for the croissant rolls.
    Enjoy!

     

     


    Special Mention

    Thank You Boys

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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    Turkey
    There are as many ways to cook Turkey as there are homes that enjoy it on Thanksgiving. Next to enjoying the feast, I remember the aroma of the turkey cooking all day. So go ahead,,, make those memories. None the less the best part of Thanksgiving is spending it with the ones you love and being thankful for all you have.
    Enjoy!
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    Stuffing
    1 3/4 cups chicken broth
    4 t butter
    1/2 t black pepper
    1/2 t sage
    1/2 t thyme
    1 stalk celery diced
    1 small onion diced
    4 cups stuffing bread
    In saucepan, heat broth, black pepper, sage, thyme, celery and onion. Bring to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Add stuffing and stir lightly to moisten. Serve hot.
    Enjoy!
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    Sweet Potatoes
    1- 29 oz can yams (drain syrup)
    4 t butter melted
    1/4 c brown sugar
    1/2 c milk
    1 egg beaten
    1 t vanilla
    marshmellows
    In mixing bowl, combine drained yams, butter, brown sugar, milk, egg and vanilla. Mash together till blended. Using mixer, beat until smooth. Place mixture in baking dish. Bake in 350 degree oven for 45 minutes. Cover with a layer of marshmellows. Return to oven and bake till marshmellows are golden brown. Serve hot.
    Enjoy!
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    Green Bean Casserole
    1 large can french cut green beans (drained)
    1 can cream of mushroom soup or cream of chicken soup
    3/4 c. sliced almonds
    1 c. Durkee Dried Onions
    1 c. cooked bacon (crumbled)
    In mixing bowl, combine beans, mushroom or chicken soup, almonds, 3/4 dried onions and bacon. Stir well. Pour into baking dish. Top with remaining dried onions and bake for 20 minutes.
    Enjoy!
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    Pumpkin Pie
    2 pie crusts
    1 1/2 c sugar
    1 t salt
    2 t cinnamon
    1 t ginger
    1/2 t cloves
    4 eggs
    1 can (29 oz) pumpkin
    2 cans evaporated milk
    Pre-heat oven to 425 degrees. In small mixing bowl, combine sugar, salt, cinnamon, ginger and cloves. Blend ingredients. In large mixing bowl, beat eggs. Add pumpkin and spice mixture. Mix well. Stir in evaporated milk. Pour into unbaked pie shells. Bake for 15 minutes. Lower oven temperature to 350 degrees. Bake 45 minutes or until knife inserted in center comes out clean. Cool on rack for 2 hours. Top with whipped cream.
    Enjoy!
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    Turkey
    1 (16 pound) whole turkey
    1/2 cup butter
    salt
    black pepper
    paprika
    5 c water
    Preheat oven to 325 degrees. Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt, pepper and paprika. Place turkey in the oven, and pour water into the bottom of the roasting pan. Bake until turkey breasts are browned. Cover. Continue to cook and baste all over every 30 minutes with the juices on the bottom of the pan. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F, about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. Save the broth for the gravy.
    Enjoy!
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    Turkey Brine
    Brining is the secret to a juicy, flavorful holiday turkey. Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that despite the moisture loss during roasting and the long cooking time. The end result is a juicier bird.
    1 gallon vegetable broth
    1 cup sea salt
    1 tablespoon crushed dried rosemary
    1 tablespoon dried sage
    1 tablespoon dried thyme
    1 tablespoon dried savory
    1 gallon ice water
    In a large pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
    Enjoy!
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    Herb Turkey
    1 (12 pound) whole turkey
    3/4 c olive oil
    2 t garlic powder
    2 t dried basil
    1 t ground sage
    1 t salt
    1/2 t black pepper
    2 cups water
    Preheat oven to 325 degrees. Clean turkey (discard giblets and organs), and place in a roasting pan. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees. Remove bird from oven, and allow to stand for about 30 minutes before carving.
    Enjoy!
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    Rosemary Turkey Rub
    3/4 cup olive oil
    3 tablespoons minced garlic
    2 tablespoons chopped fresh rosemary
    1 tablespoon chopped fresh basil
    1 tablespoon Italian seasoning
    1 teaspoon ground black pepper
    salt to taste
    1 (12 pound) whole turkey
    Preheat oven to 325 degrees. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F.
    Enjoy!
    Back to Turkey