Nov

23

Thanksgiving giveaway

I have a confession to make. I’ve never actually hosted Thanksgiving dinner. Is that sad, since I’m almost 40 39? We always do Thanksgiving at my in laws, and let me tell you, my mother in law makes a great Thanksgiving dinner. So I’m not very inspired to do it myself. I have fixed a turkey before, a couple times. I’m just not a very inspired cook.

This year, my mother in law decided that her daughters, and daughter in law (me) need to pitch in. We usually help by setting the table, clearing the table and doing the dishes. But she wants us to bring side dishes. I can do the traditional side dishes, potatoes and green bean casserole. But I’d like to come up with something new. It never hurts to impress your in laws.

So, what I’d love is if you would tell me your favorite Thanksgiving side dish or dessert. I’d love it even more if you’d post the recipe or link to it.

I’ll take your comments until Wednesday at midnight, then choose 2 winners. Each winner will get a $25 Walmart gift card.

This giveaway is a little different. Since I’m looking for as many ideas as I can get, you are welcome to enter as many times as you want. As long as you leave a recipe or link in each comment. Christmas is coming up, so the more recipes I get the better! As always, you can also earn extra entries by subscribing or posting about this giveaway.

To enter:

Please leave a comment with your favorite holiday side dish, with recipe or link to it, before midnight Wednesday November 26.

I will pick the winner using the random.org generator and will notify them via their email. Open to US addresses only. Enter as often as you like, as long as each comment has a recipe or link. You can also earn extra entries.

To earn extra entries:

Subscribe to my feed You can subscribe through a feed reader or you can also subscribe by email and have posts sent to your email address.
Mention this giveaway on your blog with a link back here.
Follow me on Twitter (leave your Twitter name in your comment)
Send a tweet on Twitter about this giveaway (leave your Twitter name in your comment)

Please leave 1 extra comment for each additional entry, telling me which you have done (ie 1 extra comment if you subscribe, 1 extra comment if you mention this on your blog, 1extra comment if you follow my on Twitter, 1 extra comment if you tweet about this giveaway)

This giveaway will end Wednesday November 26 at midnight. This giveaway has ended, the winners will be notified by email and posted shortly. Thank you for the great recipes!

Please, help a girl out. Send me your recipes. Good luck, and wish me luck with cooking for my in laws.

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Filed Under giveaways | 212 Comments

212 Responses to “Thanksgiving giveaway”

I always love squash casserole!!!I just use yellow squash a bag of the frozen kind withrice,chedder cheese on top and ritz crackers all mixed in it.It’s tasty!

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I follow you on twitter

If you would like t bring a dessert you ca make a quick fudge!3 cups of semi sweet chocolate chips, a fourth a cup of butter,one 14 oz. can of sweetened condensed milk.Microwave for 3to 5 minutes. Just til chips are melted and then add nuts and spread into lightly greased glass casserole dish.Refrigerate for an hour or two and cut into squares!

Tammy Lessick

I am always asked to make deviled eggs. Everyone loves the way I make them. All I do is boil them and peel them. I cut them in half and scrape the yoke into a bowl. Just like everyone else. Then, I add a little bit of mayo, I don’t like a lot, just enough to make the mixture soft. I cook up some bacon, extra crispy, and crumble them into the yoke/mayo mixture. After that, I scoop the mixture and put them on the cooked egg white halves. Very simple. Very delicious.

Robyns Online World

This is an easy recipe, that can be made ahead even, that I get asked to bring regularly
http://www.foodnetwork.com/recipes/saras-secrets/mimis-sweet-potatoes-in-orange-cups-recipe/index.html
Please not that the picture is NOT correct on the recipe – they have it mixed up with another recipe.

The orange cups are really easy to do. I usually make half the batch without the nuts and half with. On top of the ones with nuts I put a whole pecan on top of marshmallows before cooking so everyone knows which is which. I do this because we have a few who can’t eat nuts.

Robyns Online World

I also follow you on twitter @RobynsWorld

Robyns Online World

I sent a tweet about your giveaway from @RobynsWorld

Robyns Online World

I blogged about your giveaway here:
http://robynsonlineworld.blogspot.com/2008/11/more-giveaways-from-blogosphere.html

Erica

Corn pudding is a delicious side dish and holiday staple for our family. And easy to make.

Corn pudding
1 bag of frozen corn
1 teaspoon salt
2 tablespoons butter
2 tablespoons sugar
2 tablespoons flour
1/2 pound cheese spread
1/2 cup milk
2 eggs, beaten

Dump everything together and mix well. Bake for 30 minutes at 350 degrees or, since the oven is often full of turkey, I usually microwave it. I usually add a little onion and green pepper, too, and melt a little cheddar cheese on top.

Erica

For dessert, try cherry o’ cream pie, which can be prepped ahead of time.

Cherry O’ Cream Pie
1 package graham crackers
6 tablespoons butter, melted
Finely crush graham crackers; a rolling pin and Ziploc bag works well. Add to butter in a 9×9 pan. Mix, and flatten to cover the pan. Bake for 6 to 8 minutes at 375 degrees. Allow to cool.

8 ounces cream cheese
15 oz. (1 can) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling
Whip cream cheese until fluffy. Gradually add condensed milk. Add lemon juice and vanilla; blend well. Pour into crust. Chill 2 to 3 hours. Top with cherries (I usually chill that too) before serving.

Christina

Dessert is my favorite! Sweet potato pie is a win!

Christina at
bonafideliberal(at)gmail(dot)com

I make five cup fruit salad and it is so easy. I mix together one can of cherries, pitted of course, one can of pineapple, one can of mandarin oranges, one cup of marshmellows, and one cup of sour cream. So simple, so easy, and so good! Thanks for your giveaway!

Lisa A.

A lady brought this pretzel salad to a work pot-luck, and I loved it! I knew it had “something” in it I couldn’t place, but I never would have guessed pretzels. It’s a yummy dessert!

http://www.dianaskitchen.com/page/favorite/pretzel.htm

My all time favorite is Ambrosia Salad; this version is from cooks.com–
AMBROSIA SALAD

2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 can coconut flakes
1/2 bag mini marshmallows
4 oz. sour cream
16 oz. Cool Whip

Combine sour cream and Cool Whip. Fold in all other ingredients. Chill covered for at least 2 hours.
(Warning: it’s hard to stop “tasting” – the bowl ends up empty!)

Fantacy

My absolute favorite is my husband’s grandma’s Sweet Potato Casserole! I am diabetic so I can’t eat much of it, but OMGosh it is SO SO SO yummy that I have actually taken an extra shot just to be able to have a serving! (trust me, it HAS to be good for me to do that!)…
I don’t have her exact recipe but I found one online that looks almost identical to it and it can be found here…
http://southernfood.about.com/od/sweetpotatocasseroles/r/bl50823e.htm

BUTTERNUT SQUASH CASSEROLE (I got this off Cooks.com and really loved it!! I made it last year for something different and a big Thanksgiving dinner.

2 c. drained, mashed butternut squash
6 tbsp. butter
1 c. sugar
1 c. milk
3 eggs
1/2 tsp. ginger
1/2 tsp. coconut flavoring
Combine all ingredients; place in greased casserole. Place casserole in pan of water. Bake in preheated 350 degree oven for about 45 minutes or until knife inserted in center comes out clean.

Fantacy

Before I was “banned” from eating yummy mouthwatering deliciously sweet treats (darn diabetes), my favorite was what my kids call Mamaw Nia’s Peanut Butter Pie (aka Southern style PB pie)
Here is the recipe…
Ingredients:
1 cup corn syrup (light or dark either one will work…I think mom uses light)
1 cup sugar
3 eggs slightly beaten
1 tsp. vanilla extract
1/2 cup crunchy Peanut Butter (you can use creamy, we just like the lil crunchies in it *smile*)
1- 9″ unbaked pie shell
1 cup whipped cream

Combine corn syrup, sugar, eggs, vanilla & peanut butter; blend well
Pour into pie shell and bake at 400* for 15 minutes.
Reduce heat to 350* & bake for 35 more minutes…filling will look slightly less “set” in the middle than on the outside.
Allow pie to cool completely
Top with whipped cream and ENJOY!
**you can also drizzle with chocolate or fudge sauce for a peanut butter cup flavor!!!**

Fantacy

I also love cranberry relish!
This is a great recipe that we tried last year and LOVED (we just used our food processor, we don’t have a grinder lol)
http://www.elise.com/recipes/archives/000086cranberry_relish.php

Fantacy

I am also following you on twitter
(fantacydawn)

Fantacy

I subscribed via google reader also!

Fantacy

I also tweeted about the giveaway (and the yummy recipes in the comments!) (fantacydawn)

Wendy at Shopping Gems

Our favorite Thanksgiving dish is my husband’s homemade noodles cooked in turkey broth with turkey added in. He makes these from a family recipe that has lots of eggs in it. He makes the batter and then rolls them out thin on the counter to dry. Then he cuts them up thin and drops them in boiling turkey broth. This year my middle son is making them now that he has a family of is own and we are eating at his house, about a 14 hour drive away.

Wendy at Shopping Gems

I also added your giveaway to Shopping Gems and Sweetie’s Sweeps.

My favorite side dish, without a doubt, is Green Bean Casserole!!! I LOVE it!! Here is French’s version:

http://www.bigoven.com/86636-Frenchs-Original-Green-Bean-Casserole-recipe.html

Here is Campbell’s version:

http://www.campbellkitchen.com/SpecialtySiteRecipeDetail.aspx?recipeSource=MealIdeas&recipeID=24099&rc=586&page=1&index=4&Lastindex=false&specialty=casserole

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

My favorite dessert is Pumpkin Pie!! YUMMY!!

Here is Paula Deen’s recipe:

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

Another of my favorite side dishes is mashed potatoes, especially since I don’t happen to like stuffing.

Here is the link:

http://www.elise.com/recipes/archives/001509perfect_mashed_potatoes.php

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

Pumpkin cheesecake is another one of my favorite desserts. Here is the link to Betty Crocker’s recipe:

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=32926&WT.mc_id=paid_search_phase2_08&WT.srch=1&esrc=335

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

Here is another link to the pumpkin cheesecake recipe, and this one actually have a YouTube video to help in making it, too:

http://www.youtube.com/watch?v=Ve3NnmQUCEM

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

Oh, here is the Cheesecake Factory’s recipe for Pumpkin Cheesecake!!!

http://hubpages.com/hub/Cheesecake_Factory_Pumpkin_cheesecake_recipe

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

I’m a subscriber!

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

I follow you on Twitter, and my Twitter-Name is Luvkitty.

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

I Twittered about your giveaway, and my Twitter-Name is Luvkitty.

Thanks so much!!
Michele R.(CA)
luvkittysmeowmail@gmail.com
Butterfly Whispers

My favorite dessert is pumpkin pie. I don’t currently have the recipe on hand but I’ll post it as soon as I’m home

I subscribed by email.

I follow you on twitter. usernamer=dreamer08

I tweeted this contest. username=dreamer08

I know the traditional green bean casserole is great, but I prefer to sautee sliced onions in a bit of olive oil and then add green beans and sautee until crisp tender! It give the green beans a great flavor and is a bit lighter! Sometimes to really change things up I will sautee some fresh garlic in with the onions.

Rebecca

Refrigerator Mashed Potatoes is a favorite holiday dish in our family.
5# potatoes (about 9 large)
2 (3oz) packages cream cheese- I just go whole hog at the holidays and throw in 1 (8oz) package
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp white pepper
2 Tbsp butter

Peel, quarter and cook potatoes in salted water until tender.
Mash until smooth (NO lumps).
Add remaining ingredients and beat until light and fluffy.
Bake and serve immediately or place in buttered casserole and refrigerate until ready to bake and serve.
To bake-Dot with butter and bake at 350 about 30 minutes (if refrigerated) or until heated throughout and peaks are golden brown.
*You do not need to bake these, they can be served as is, but when baked they puff up and get really special (use the full fat ingredients or they won’t puff).
This recipe came from America’s Best Vegetable Recipes by the food editors of Farm Journal, 1970
*This recipe can be easily doubled or tripled, but I recommend you mash the potatoes in 5# batches to avoid lumps.
beccaj73[at]hickorytech[dot]net

A easy veggie side dish, cook up some sliced (or whole baby) carrots until tender to taste. Then sautee in butter and garlic. Then sprinkle dill on top! Yummy!

I made this for a early thanksgiving yesterday. it was AWESOME! my fam loved it.
EASY too.
ngredients

* 2 tablespoons butter
* 2 onions, chopped
* 6 large cornmeal muffins, cubed
* Handful fresh sage leaves, chopped
* 1 egg
* 1/4 cup heavy cream
* 1/4 cup chicken stock
* Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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I am kagey10

I get your emails!

Cajun Rice Dressing

Ingredients
2 Tbsp. cooking oil
1 lb. ground beef
4 cups cooked white rice
1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped celery
1 clove minced garlic
1 can cream of mushroom soup
2 cups beef broth
Salt and black pepper (to suit taste)

Directions
Brown ground beef over medium heat in cooking oil.

Add celery, onion, bell pepper and garlic cook until soft.

Season with salt, pepper, and Cajun seasoning.

Add the cream of mushroom soup to the pot and heat through.

Mix cooked rice with beef and vegetables.

Pour beef broth into mixture until it reaches the desired consistency.

Adjust seasoning and cool before stuffing bird.

easy sweet taters
3 cans of yams/sweet taters
dump them in a casserole dish. mash them babies, add 2 eggs, 3 tablespoons of butter or more, 1/2 cup brown sugar, pumpkin spice, all spice, nutmeg, vanilla, all the spices you think of when you think of fall. 1/4 cup of milk mix really well.
Separate mix some brown sugar and some butter
top those puppies and decide between pecan topping or marshmellows and pop in the over for 35 minutes on 350.
whalla you got some smoking sweet potatoes.

Garlic Mashed Potatoes:

Ingredients
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated 2 tbsp.
Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste

Directions
Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes.

Drain off oil (reserve for marinades or vinaigrettes).
Puree\’ garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in puréed garlic.

Stir into potatoes.

Stir in cheeses and season with salt and pepper.

Spoon into a gratin dish.

Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.

making this thursday (mom is hosting)

Ingredients

* 1 (16-ounce) bag frozen french cut beans
* 1 (16-ounce) bag frozen early harvest peas
* 4 strips bacon, chopped
* 1 cup red onions, slivered
* 1 1/4 cups half-and-half
* 1/4 cup cognac
* 1 (1.6-ounce) packet garlic herb sauce mix (recommended: Knorr)
* Salt and pepper

Directions

Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.

In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.

Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.

Mashed Sweet Potaoes:

Ingredients
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon

Directions
Boil water.

Peel potatoes and cut into small cubes.

Put in boiling water. Let cook until potatoes are soft.

Remove potatoes, place in bowl.

Mash potatoes with potato masher or mixer.

Add butter and milk; stir.

Add brown sugar and cinnamon, stir.

Dish onto bowl or plate.

Sprinkle cinnamon lightly over top.

this is an every year!
ngredients

* 1 (14-ounce) can chunky cranberry sauce
* 1 medium orange, zested and juiced (about 1/4 cup juice)

Directions

Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

I am a subscriber.

This just sounds yummy! we have too many, about 75 at dinner so i can’t swing this but I might make it for dinner.

Ingredients

* 4 acorn squash, halved lengthwise, seeds and membranes removed
* 1/4 cup melted butter
* Salt and freshly ground pepper
* 4 cups fresh orange juice
* 1/2 cup light brown sugar
* 4 whole allspice berries
* 1 stick cinnamon

Directions

Preheat the oven to 350 degrees F.

Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.

While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.

Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

Thanksgiving Turkey Cookies:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes

Pumpkin Pie Squares:
INGREDIENTS
Crust
3/4 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1/2 to 1 cup chopped nuts
1/2 cup butter or margarine, softened
1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
Filling
2 eggs
1 cup flaked or shredded coconut, if desired
1 1/2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)

DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13×9-inch pan.
2. In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.

Streusel-Topped Pumpkin Pie:
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 can (15 oz) pumpkin (no pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Streusel
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans
Topping
1 teaspoon grated orange peel
1 container (8 oz) frozen whipped topping, thawed (3 cups)

DIRECTIONS
1. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
4. Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
5. Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.

Kristy

I make Creamy Pumpkin soup every year, and it’s a hit! here’s the link..

http://allrecipes.com/Recipe/Creamy-Pumpkin-Soup/Detail.aspx

This one arrived in an email today, from chefs.com, and I think it’s a bit different…

-Sour Creamed Green Beans-

Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
• 2 Tbsps. unsalted butter
• 1 small onion cooked, chopped
• 1 lb. canned green beans, drained
• 3/4 cup sour cream
• 3 Tbsps. all purpose flour
• 3/4 cup shredded cheddar cheese
• 3/4 cup breadcrumbs
Instructions Preheat oven to 350 degrees. Melt 1 tsp butter in a heavy nonstick skillet over medium high heat. Saute onion 5 minutes, or until tender. Combine green beans and next 2 ingredients in a bowl. Season with salt and pepper to taste. Add sauteed onion and stir. Pour into a buttered casserole dish. Sprinkle with cheese. Melt remaining butter and stir into breadcrumbs. Sprinkle over top of casserole and bake 25 minutes.

(So okay, after reading all these, from top to bottom, I’m totally starving…)

http://allrecipes.com/Recipe/Scalloped-Corn-I/Detail.aspx

Scalloped Corn- so good!

How about a coffeecake, as an appetizer or side

http://recipes.stonyfield.com/recipes.cfm

~Mel

Frozen Hash Brown Casserole…this is a hit in our house

FROZEN HASH BROWN POTATO CASSEROLE**

2 lbs. frozen hash browns, thawed a bit
1/2 c. melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1/2 c. chopped onion
1 pt. sour cream
10 oz. grated cheese
2 c. crushed corn flakes

Mix all except corn flakes. Put into 9″x13″ buttered pan. Crush corn flakes and mix with butter. Cover top of casserole. Bake 30 minutes at 350 degrees, uncovered.

Strawberry Muffins- – -These are so moist and delicious. They could almost be dessert. I add brown sugar to them for a little extra sweetness. Enjoy!

Ingredients
1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 1/2 teaspoons baking soda

2 eggs

1 cup plain Stonyfield Farm Yogurt

1/4 cup butter, room temperature

1 teaspoon vanilla

1 cup chopped strawberries, fresh or frozen

Directions
Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

Yields
12 muffins

Nutrition Facts
(1 muffin) Calories 160; Fat Calories 45; Total Fat 5g; Carbohydrate 25g; Protein 5g; Fiber 3g

Brown Butter Snap Peas and New Potatoes:
INGREDIENTS
1 lb small new potatoes, cut into 1/4-inch-thick slices
1 1/2 cups Green Giant® SELECT® frozen sugar snap peas
3 tablespoons butter (do not use margarine or low-fat spread)
3 tablespoons water
2 tablespoons lemon juice
1/4 teaspoon chicken bouillon granules
1 teaspoon chopped fresh or freeze-dried chives

DIRECTIONS
1. In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
2. Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
3. Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
4. Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.

Cheesy Peas and Potato Casserole:

INGREDIENTS
1 (9-oz.) pkg. Green Giant® Frozen Baby Sweet Peas
1 1/2 cups water
3 tablespoons butter or margarine
1 (1.5-oz.) pkg. four-cheese Toscana sauce mix
1 cup milk
2 cups Hungry Jack® Mashed Potato Flakes
1/4 cup grated Parmesan and Romano cheese blend
4 oz. (1 cup) shredded sharp Cheddar cheese

DIRECTIONS
1. Cook peas as directed on package. Drain; keep warm.
2. Meanwhile, in medium saucepan, combine water, butter and sauce mix; stir to mix. Bring to a boil. Boil 1 minute, stirring constantly. Add milk. Remove from heat. Add potato flakes; with fork, beat well until potatoes are of desired consistency.*
3. In ungreased 9×5-inch (1 1/2-quart) glass baking dish or 1 1/2-quart microwave-safe casserole, layer half of potatoes. Top with peas, Parmesan and Romano cheese blend and remaining half of potatoes. Sprinkle with Cheddar cheese. Microwave on HIGH for 2 to 4 minutes or until cheese is melted.

Caraway Twists:
INGREDIENTS
1 (10.6-oz.) pkg. Pillsbury® Refrigerated Garlic Breadsticks
1 teaspoon deli-style brown mustard
2 oz. (1/2 cup) finely shredded Swiss cheese
3 tablespoons finely chopped onion
2 teaspoons finely chopped fresh parsley
1 to 2 teaspoons caraway seed

DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; divide into 2 equal sections along center perforation. Spread half of the garlic spread from container over 1 dough section. Spread with mustard. Top with cheese, onion, parsley and caraway seed; press in firmly.
2. Place remaining dough section over topped dough; press edges to seal. Spread remaining garlic spread over top of dough. With sharp knife, cut filled dough in half lengthwise; cut into pieces along perforations. Twist each dough strip 2 times, stretching slightly. Place 1 inch apart on sprayed cookie sheet. Firmly press down ends.
3. Bake at 375°F. for 10 to 15 minutes or until golden brown. Serve warm.

Honey-Mustard Veggies:
INGREDIENTS
1 (1-lb.) bag frozen broccoli, carrots and water chestnuts
2 tablespoons brown sugar
3 tablespoons butter or margarine
2 tablespoons honey
1 tablespoon Dijon mustard
1/8 teaspoon salt

DIRECTIONS
1. Cook vegetables as directed on package. Drain; cover to keep warm.
2. In small microwave-safe bowl, combine brown sugar, butter, honey, mustard and salt. Microwave on HIGH for 1 minute or until butter is melted. Stir to blend well.
3. Pour butter mixture over vegetables; stir to coat.

Cauliflower Crunch:

INGREDIENTS
3 tablespoons olive or vegetable oil
8 sun-dried tomatoes, cut into strips
2 garlic cloves, minced
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained
2 (10-oz.) pkg. Green Giant® Frozen Cauliflower in Cheese Flavored Sauce, thawed*
1/4 cup Progresso® Plain Bread Crumbs
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Heat oven to 400°F. Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chiles; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9 or 10-inch quiche dish or glass pie pan. Top with cauliflower in cheese sauce.
2. In small bowl, combine bread crumbs, Parmesan cheese and remaining 2 tablespoons oil; mix well. Sprinkle over cauliflower mixture.
3. Bake at 400°F. for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.

Onion Lover’s Twist:
INGREDIENTS
Bread
3 1/2 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1/4 cup sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup margarine or butter
1 egg
Filling
1/4 cup margarine or butter
1 cup finely chopped onions or 1/4 cup instant minced onion
1 tablespoon grated Parmesan cheese
1 tablespoon sesame or poppy seed
1/2 to 1 teaspoon garlic salt
1 teaspoon paprika

DIRECTIONS
1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
2. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3. Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside.
4. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18×12-inch rectangle. Cut rectangle in half crosswise to make two 12×9-inch rectangles; cut each rectangle into three 9×4-inch strips.
5. Spread about 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.
6. On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
7. Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely

Creamy Parmesan Potatoes:
INGREDIENTS
1 (7.8-oz.) pkg. Hungry Jack® Sour Cream and Chives Potatoes
3 cups boiling water
1 cup whipping cream
2 tablespoons grated Parmesan cheese
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
6 eggs or 1 1/2 cups refrigerated or frozen fat-free egg product, thawed

DIRECTIONS
1. Heat oven to 400°F. Spray bottom of 12×8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine potato slices and contents of sauce packet from potatoes. Stir in boiling water until well mixed.
2. In medium bowl, combine all remaining ingredients; beat with wire whisk until smooth. Add to potatoes; mix well. (Potatoes should be completely covered with cream mixture.)
3. Bake at 400°F. for 40 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 10 minutes before cutting into squares.

Paige

This is my favorite recipe that I make every year. Maple pumpkin cheesecake.

http://allrecipes.com/Recipe/Maple-Pumpkin-Cheesecake/Detail.aspx

It’s so yummy. You’ll thank me later.

This is my family favorite!!

Roasted Pears and Sweet Potatoes

2 sweet potatoes
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Coarse salt
2 Bartlett pears

1. Preheat the oven to 400 degrees. Scrub the sweet potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet toss the slices with 2 tablespoons of the olive oil, the mustard, ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.

2. Core and quarter the pears; halve cross-wise. Add to the potatoes; toss all with the remaining tablespoon oil. Continue roasting until the potatoes are fork-tender, about 10 minutes more. Serves 4

amy

my favorite side dish is green beans, dressing, cranberry sauce, sweet potato casserole…yum yum yum…please enter me

lilhottemomma@yahoo.com

sweet potatoes

I subscribed

My favorite Thanks giving side dish is baked sliced peached topped with honey and walnuts!

My favorite side dish for any holiday meal is deviled eggs. Hard boil the eggs, cut in half lengthwise, and scoop out yolks into a small bowl. Mash yolks and add mayo, finely minced onion, some sweet pickle relish, a squirt of yellow mustard, and salt and pepper. Adjust ingredients to your own taste. Mix well and scoop into egg halves. Top with a sprinkle of paprika for color and a slice of black or green olive.

My favorite side dish is candied yams!

I subscribed to your feed!

I’m following you on Twitter (stinawins)!

I tweeted this giveaway (stinawins)!

Pumpkin pie

I love baked sweet potatoes- alot healthier and easier than yams- and you can pop them in the microwave- put a dab of butter on them and sprinkle with cinnamon and sugar – can use splenda

can also make sweet potatoe sticks- like fries and just bake them and toss them in the oven- kids love them and they are good for them- once again you can sprinkle with cinnamon suagar- but I love them plain…sticks or chips or just chopped yummy

before I forget rachael ray has a 5 minute fudge recipe- her site is being updated and cannot find it on oprahs but she has a 5 minute fudge that is really yummy and easy…rachaelrayshow.com

FAV SIDEDISH IS THE DESSERT, PUMPKIN PIE BY MOM!

ARDY22 AT EARTHLINK.NET

Candied yams is one of my favorites.
Yams or sweet potatoes, butter or margarine, brown sugar and lemon juice.

My favorite is cornbread dressing. We only have it at Thanksgiving, homemade and savory.

Mom’s Turkey Stuffing Recipe

Ingredients

* 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
* 1 cup walnuts
* 2 cups each, chopped onion and celery
* 6 Tbsp butter
* 1 green apple, peeled, cored, chopped
* 3/4 cup of currants or raisins
* Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
* Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
* 1/4 cup chopped fresh parsley
* 1 teaspoon poultry seasoning or ground sage (to taste)
* Salt and freshly ground pepper (to taste)

Method

1 If you haven’t already made the stock, take the turkey giblets – heart and gizzard – and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.

3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren’t working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you’ll end up with mushy stuffing.

4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Serves 8-10.

I absolutely love pumpkin pie but not with that nasty whip cream..oh no. It has to have vanilla ice cream on top. I look forward to that all year. Thanks for the contest!

green beans.

Mashed potatoes and gravy.

My FIL always makes apricot with sweet potatoes and it is divine. http://southernfood.about.com/od/sweetpotatocasseroles/r/bl40628v.htm

A sweet fruit salad–just throw together grapes, banana, miniature marshmallows, and apple (all cut up of course) with torn lettuce and mix with cool whip. Some people use mayonnaise, but it isn’t really sweet then! This does NOT keep, so be careful in your amounts, especially until your family learns whether they like it or not. There is something discouraging in trying to salvage the fruit, that does keep, from the lettuce!

Here’s the recipe I use for a sweet potato casserole, made in the crock pot:

http://www.recipezaar.com/Sweet-Potatoes-With-Applesauce-Crock-Pot-255137

It is wonderful!

Thanks for the giveaway!

Grabbed your button at:

http://www.vickiandnoel.blogspot.com

Thanks!

I love cranberry sauce I could eat the whole can.

I like a change from the usuall sweet potatoes so I make this carrot recipe instead.

Catalina Glazed Carrots

Prep Time:
10 minTotal Time:
20 minMakes:
8 servings, 1/2 cup eachWhat You Need
8 medium carrots, peeled, diagonally sliced 1/2 cup KRAFT CATALINA Dressing 2 Tbsp. brown sugar 2 Tbsp. Worcestershire sauce 2 Tbsp. chopped fresh parsley Make It
COOK carrots in boiling water in large saucepan 5 minutes or until crisp-tender; drain. Return to saucepan.

ADD dressing, brown sugar and Worcestershire sauce; mix lightly. Cook on low heat 5 minutes, stirring frequently until carrots are evenly glazed.

STIR in parsley.

My Mom makes Mexican corn that I love. It has frozen corn, green pepper and onions.

Jen

I make homemade cranberry sauce! It is so easy too!

http://www.elise.com/recipes/archives/001624cranberry_sauce.php

p.s. I only add the orange zest and cinnamon!

This is my favorite Mac & Cheese dish:
http://allrecipes.com/Recipe/Four-Cheese-Macaroni/Detail.aspx

Grandma’s Watermelon rind. I have never found anyone who makes it. Nor a recipe.

100

My family wont let me in on holidays if I don’t bring Cheese Potatoes. Make lots, cuz everyone wants to take some home!

5 lbs of potatos, peeled and cut into medium sized bites

2 sticks of margarine

2 jars of cheese whiz

one small white onion, chopped

celery seed, salt and pepper

Boil potatos until cooked
Let cool completely
sautee onions in butter in large pot.
DO NOT BROWN
Add cheese and melt
Add potatos
Add some salt and pepper to taste
About a tablespoon of celery seed

Then move out of the way to avoid the stampede.
lol
ENJOY!!!
melt

101

My family loves vidalia onion pie, and if you used store-bought crust, it is so easy to make. If you are inspired, though, you could make your own crust–I’ve never been so inspired!

Ingredients

1 prepared pie crust (you can make your own, or buy them!)
Filling:
• 1/4 egg yolk and 1 teaspoon water for egg wash
• 1/2 cup unsalted butter
• 2 pounds Vidalia onions, thinly sliced
• 3 large eggs, beaten
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Freshly grated Parmesan
Directions
Preheat oven to 450 degrees F.
For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.

102

deviled eggs

Hellmans may,dry mustard,sweet relish,minced onion,salt,pepper,pinch of hot sauce,paprika sprinked on top

I never measure so I can’t give you quanity

103

Michelle

Here’s a great recipe for Cucumber & Herb Dip to serve with crackers or fresh veggies:

1 8oz package of softened cream cheese
1 cup finely shredded cucumber, well-drained
1/2 cup Kraft shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp lemon juice
1/2 tsp minced garlic

Mix all ingredients until well-blended. Cover and refrigerate at least 2 hours.

104

Michelle

I’m following you on Twitter (username:auntiethesis)

105

Easy, delicious and pretty: Aunt Jean’s carrots.

1 lb carrots, sliced into very large matchsticks or medium chunks

1 stick butter

1/2 cup brown sugar

Put carrots and about 1/4 cup water in a microwave safe dish, cover and vent. Microwave on high for 3 minutes.

Drain carrots and put into a saucepan; add butter and brown sugar. Cover and cook on low for 30 to 40 minutes, stirring every ten minutes or so.

106

Michelle

I’m also getting your feed via AOL.

107

I love to make homemade mac and cheese.

I just buy a bag a hard macoroni noodles
Just follow the directions to boil them

For the cheese I love to use Hard chedder and Munster cheese.

You just layer the noodles and cheese about 3 times. I also put in lots of evaporated milk,garlic salt and pepper
Preheat the oven to 350 pop it in and let it cook for about 1hour
SO yummy my kids just love it

108

I am a subscriber

Hope everyone has a happy thankgiving

109

Lime Jello salad
1 large lime jello package
1 cup whipped toppimg
1 can crushed pineapple 18 oz or so
1 8 0z package of cream cheese

Drain pineapple and heat the juice to boiling in a large sauce pan. Add jello to the juice and dissolve. Add cream cheese to the pineapple juce and jello, beating well to mix. Fold in the drained pineapple, then fold in whipped topping and pour into a 9 by 12 pan. Sprinkle with some chopped nuts and refrigerate overnight.

110

I like Turkey Treats.
These are cute and easy to make.
Ritz Cracker
canned frosting,
chocolate kiss,
candy corn
caramel.
Spread frosting on cracker. Peel the paper off the kiss and place kiss near the bottom of the cracker. add candy corn above the kiss to make feathers; place one corn on the kiss for the head. Let frosting dry. Attach a caramel to the back with more frosting to make it stand up.

111

MAMA’S MEAT STUFFING

5 c. water <–I substitute this with a mixture of equal parts beef, chicken and veggie stock
2 lb. lean ground beef
Chorizo sausage <-chorizo lends the best flavor, but you can use whatever pork sausage you have easier access to.
1/2 pound baked ham cubed
1 lg. onion, chopped fine
4-5 stalks celery, chopped fine
2 tbsp. salt, less if sausage is salty
Stove Top Stuffing cornbread stuffing prepare according to box directions

Cook meats 25-30 minutes until thoroughly cooked through. Turn fire as low as possible, and let simmer as you slowly add stuffing mixture to meat mixture.

112

i,m always asked to make the pie,s and the cakes they are my family favorite thing

from bettyboopbettybooploves@yahoo.com

113

My favorite side dish is green bean casserole.

114

I would recommend making a banana pudding pie. Its very simple and delicious. I am always making it for my family. Is all you need is 1 box vanilla wafers, 2 boxes of vanilla pudding (follow puddong recipe on box), and about 3 bananas. To prepare… make the pudding in a seperate bowl, and cut the bananas into thin slices. Now take a dish a put a layer of vanilla wafers on the bottom, to cover it (like a pie crust), then layer each wafer with a beanana piece, pour the pudding on top, and there is your pudding pie… ITS VERY DELICIOUS!!!

115

I love scalloped corn it is so easy

Mix
1 can of corn
1 can of creamed corn
1 dash of milk
1/2 cup of cracker crumbs
put in a casserole dish salt and pepper cook at 350 for 30 minutes.

116

S. Birdsong

Maple and Walnut Cornbread is a great accompaniment to any holiday meal and it tastes awesome and its also simple to make you could either eat as is or do like i did and take it a step further i made dressing from this mixture and it was great

117

Experts tell us that purple foods have special qualities that enhance our health. Try this recipe for wellness and great taste:

Orange-Glazed Beets

1 cup orange marmalade
6 tablespoons orange juice
1 third cup butter, cubed
Salt and pepper to taste
3 cans (14 & one-half ounces each) beets, drained

In a large skillet combine the first five ingredients. Bring to a boil; stir for 3 or 4 minutes or until thickened. Add the beets. Stir 6 to 8 minutes longer or until most of the liquid is absorbed. Eight servings.

Thank you for the contest. Best wishes to you and all other entrants for a happy Thanksgiving.

118

food channel.com

119

Sop Ebay the Christmas

120

Shilo Beedy

My favorite dessert to make and that everyone enjoys is Chocolate chip cookies from scratch. This recipe is the best and everyone seems to love except I leave out the walnuts.

http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/Detail.aspx

121

Spicy Peanut Butter cookies,
My husband recently had open heart surgery and was sent home with a strict diet. He loves cookies so I found this recipe on Weight Watchers. Not only does it satisfy his desire for cookies but it is heart healthy. It is a cookie that will not spoil your kids dinner. Even though it sounds weird do add the pepper flakes, it is the pepper flakes that give the cookie a sweet taste.

1/2 can chickpeas, not drained
1 cup peanut butter (I use the reduced fat)
1/4 cup unsalted butter, softened ( I use I can’t believe it’s not butter sticks)
3/4 cup light brown sugar
1 tsp vanilla`
1 large egg or 1/4 cup egg beaters
1 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp red pepper flakes, or more to taste

Preheat over to 350 degrees F.
Pour chickpeas into a food processor with just enough liquid to help blend, puree

In a large bowl with an electric mixer, cream peanut butter, butter and sugar until light and fluffly. Add vanilla and egg; mix wella gain. Add pureed chickpeas: blend thoroughly with mixer. Add floud, salt, baking soda and red pepper flakes; mix again.

Shape rounded tabelspoonfuls of dough and place on cookie sheet, press with fork tines in a criss cross pattern.

BAke 12-15 minutes depending on taste, cool and serve.

122

I love mashed sweet potatoes with LOTS of marshmallows on top!

123

I am following you on twitter but I havent yet figured out how to tweet

betasigmasister is my screenname

124

I like Sweet Potatoe Bake, I got it only a few years ago and have made it ever since. It makes enough for 8.

INGREDIENTS
3 cups cold mashed sweet potatoes (without added milk and butter)
1 cup sugar
1/2 cup milk
1/4 cup butter or margarine, softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter or margarine
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DIRECTIONS
In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325 degrees F for 45-50 minutes or until golden brown.

125

My favorite side dish is mashed potatoes with cream cheese. This is extremely fattening, but it doesn’t count on holidays!
Peel and cube raw potatoes
Boil them until tender
Mash and add half of a block of cream cheese, a bit of milk and butter. Salt and pepper to taste.

Delicious!

126

My secret weapon is an easy sweet potato recipe. Bake the sweet potatoes the night before, and scoop out of the skins. Put it in a plastic container, Thanksgiving afternoon, put it in a stovetop pan, add a bit of cream/milk, a lot of butter, and a generous pour of brandy! Mash lightly (better than whipped)so they stay firm and thick. The brandy gives the flavor a whole lot of depth. I always get rave reviews and recipe requests. What’s also nice is I don’t take up oven space on Thanksgiving day. Thanks for the opportunity!

127

Stephen Saunders

Sweet potato casserole is a favorite.

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

128

Asparagus with Bacon Cheese Sauce:
Ingredients:
1 to 1 1/2 pounds fresh asparagus, cooked and drained
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon salt
1 cup shredded American or mild Cheddar cheese
4 to 6 slices crisp cooked bacon
Preparation:
Melt butter in saucepan; stir in flour until smooth and bubbly. Gradually add milk. Cook, stirring constantly, until thickened. Add salt and cheese; stir until cheese is melted. Pour sauce over hot drained asparagus then sprinkle with crumbled bacon. Serve hot.
Serves 4 to 6.

129

Baked Spiced Butternut Squash:
Ingredients:
2 small butternut squash
melted butter
cinnamon sugar
Preparation:
Brush a jelly-roll pan with butter and heat oven to 350°.
Carefully cut each squash in half lengthwise and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter; sprinkle with cinnamon sugar. Place squash halves, seasoned cut side down, in the prepared pan. Add about 1/2 cup water to the pan. Bake for 1 hour to 1 hour and 20 minutes, or until the squash is tender. Serve halves immediately or scoop the squash out into a serving dish and discard the skin.
Serves 4.

130

Savory Scalloped Potatoes:

Ingredients:
6 medium red skinned potatoes
3 tablespoons butter
6 green onions, with 2 inches green, sliced
3 tablespoons flour
2 1/4 cups whole milk
1/8 teaspoon pepper
salt, to taste
1/4 teaspoon dried mustard
dash nutmeg
Preparation:
Lightly grease an 11×7-inch baking dish. Heat oven to 350°.
Peel potatoes; rinse well then slice thinly into a large bowl.

In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.

Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.
Serves 4 to 6.

131

I like to make meat rolls. It has thin ham,cream cheese and green onions.Mix green onions and cream cheese together and spread it on a slice of thin ham and roll it up. They are great.

132

Thanksgiving turkey leftovers, mix with barbeque sauce for sloppy joe sandwiches!

133

Cheesy Bacon Potatoes

http://www.kraftfoods.com/kf/recipes/cheesy-bacon-potatoes-57479.aspx

134

I’m a subscriber

135

Never Kiss A Yammy

http://allrecipes.com/Recipe/Never-Kiss-a-Yammy/Detail.aspx

136

Nadia

My favorite dessert recipe is for Oreo Truffles. They are so delicious and really simple to make, they are perfect for any holiday or party. I made Oreo truffles for a Christmas pot luck lunch at work and everyone loved them…that’s actually how I found my husband.
Total Time:
1 hr 30 min
Makes:
3-1/2 doz. or 42 servings, one truffle each

What You Need
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

137

My favorite dessert for Thanksgiving is a Chocolate Pecan Tart that I make. For a side dish, I make maple buttered squash which everyone seems to like.

138

to be honest…I just really want the basic instant mashed potatoes!

139

This is easy & tastes like the real thing.

TAFFY APPLE SALAD
1 (8oz.) can crushed pineapple
1 egg, beaten (with a fork)
2 Tbsp. apple cider vinegar
1 Tbsp. flour
1/2 cup brown sugar (packed)
8 cups sliced apples (delicious apples)
1 (8oz.) cool whip
1 cup (or more) unsalted peanuts

-Drain pineapple & reserve juice
-Beat egg & combine with vinegar & juice(in a sauce pan)
-Combine flour & brown sugar
-Add to egg mixture & cook over medium heat till thick
-Cool & add apples & pineapple to cooked mixture
-Stir in Cool Whip & peanuts
-Chill

Enjoy! My friends love this & ask for it often. Happy Thanksgiving from PA!!

140

My fav, Chocolate Mint Truffles
1 (10 oz) pkg chocolate chips (mint flavored)
1 (6 oz) pkg semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk
Finely chopped nuts, flaked coconut, chocolate sprinkles
Unsweetened cocoa or colored sugar.

In a heavy saucepan, over low heat, melt chips with sweetened milk. Chill 2 hours or until firm. Shape into 1 inch balls; roll in any of the above coatings. Chill 1 hour or until firm.

Now I have to go make some!!! LOL

141

I’ve made this Heartland Vegetable Bake many times and even my veggie hater will choke a few carrots down with this recipe.

http://www.meals.com/Recipes/Heartland-Vegetable-Bake.aspx?recipeid=32342

142

Amy Sedaris’ mac and cheese recipe is the perfect side dish!

143

I love cranberries all year around. I have to pick cranberry sauce (no orange anything in it, please!). I use the recipes on the side of the bag – berries, 1 cup sugar and some water. Thanks!

144

Sweet Potato Casserole
3 cups mashed sweet potatoes (3 small cans or one large can drained)
1 cup white sugar
1/2 tsp vanilla
1/2 cup milk
1/2 cup melted margarine Mix well and pour into a 9 X 13 inch pan.
Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted margarine1/2 cup of coconut or instant oatmeal Mix and crumble on top.
Bake at 350 degrees for 35 minutes.

145

I subscribed.

146

To satisfy the pasta-craving, for the holiday dinner we prepare homemade egg noodles or dumplings

147

Mixed roasted fall veggies is delicious..

Take a couple of Acorn squash, Butter nut squash, and other squash type gourds.

Slice them in half, then rub all the surfaces with olive oil.
sprinkle them with coarse salt and just a tiny dash of cinnamon and nutmeg.

Roast in the oven at 350 for about an hour.

Serve in whole pieces or quarters with a small pat of butter.

148

We like to have fried okra.
There’s no real recipe, we just buy the frozen breaded kind, and deep fry it. The kids and adults all like it. You can bread it yourself though, here’s a recipe that looks close to the prebreaded kind:
http://www.cooks.com/rec/view/0,1750,146188-232201,00.html

149

I love cranberry sauce!

150

I actually like salad, it helps with all the heavier foods and is great for those who don’t eat as much heavy side dishes.

151

Hambuger Casserole (need 1 can mushroom soup, filling, and ground beef for 2 patties per servings.) 4 servings

Make 2 hamburger patties, mash out thin.
In between patties put a favorite filling, can be cheese, ralish, onions and peppers or any leftovers. Seal up the two patties and fry quickly until both sides are brown.
Put in a casserole dish. Put in Cream of Mushroom Soup and a can of water. Let cook until soup is thickened and meat is done.
Serve over rice ir mashed potatoes. (I like cheese and onions best)

152

I like turkey leftovers.

153

Watergate salad is an easy and delicious recipe

http://www.kraftfoods.com/kf/recipes/watergate-salad-53771.aspx

154

also a subscriber!

155

How fun. I cant wait to browse through all the suggestions!

I always make a pumpkin pie, but this year, I’m also going to make a Chocolate Pecan Pie. It looks di-vine!! I cant wait.

Here’s the recipe:
Chocolate Pecan Pie (from the chef at the W hotel)

Makes (2) 10-inch Pies

For The Crust:

* 28 Ounces All Purpose Flour
* 1 Tablespoon Sugar
* 2 teaspoons Salt
* 1 Pound Cold Butter, Cubed
* 2 Tablespoons Melted Butter
* Up to 3/4 Cup Ice Water

Place all dry ingredients and the cold butter in the bowl of an electric mixer, fitted with the paddle attachment. With the mixer running, drizzle in the melted butter. Cut the cold butter into the dry ingredients until the largest pieces are the size of small peas. With the mixer running, drizzle in the cold water until a shaggy dough just begins to form. Bring the dough together with your hands, divide into 2 equal pieces, shape into flat rounds, wrap and refrigerate for at least 4 hours. Dough can be made several days in advance and kept refrigerated, or frozen for up to one month.

For The Filling:

* 4 Eggs
* 8 ounces Melted Butter
* 1/4 Cup Heavy Cream
* 2/3 Cup Honey
* 1 teaspoon Salt
* 1 Cup granulated Sugar
* 2 Cups Brown Sugar, packed
* 2 Vanilla Beans, Seeds Scraped
* 2 Tablespoons All Purpose Flour
* 4 Cups Texas Pecan Halves, Toasted

1 Cup Amedei or Scharffen Berger 70% Chocolate, Chopped (Amedei is available at Neiman Marcus, and Scharffen Berger is available at gourmet grocery stores such as Whole Foods and Central Market.

Place all ingredients except the pecans and chocolate in a large bowl over a hot water bath, and whisk gently until smooth and all the sugar has dissolved. Remove the vanilla pods, leaving only the seeds behind.

Roll the pie dough to fit 2 10-inch pie pans, line the pans, and crimp the edges in a decorative pattern, or leave them shaggy for a more rustic looking pie. Chill for 30 minutes. Pre-heat oven to 350F. Place a coffee filter or parchment paper liner on top of each lined shell, and weight with baking beans. Blind-bake the crusts for about 20 minutes, or until just beginning to brown. Remove the crusts, and allow them to cool to room temperature. Remove the baking beans, and store for later use. Divide the pecans and chocolate between the two pies, and pour enough filling to just reach the top of the crusts. Bake pies for about 1 hour, or until just beginning to puff in the middle. Allow the pies to cool for at least 2 hours before cutting.

156

I’m following you on twitter: LauraCh

157

I’m an email subscriber too, yay!

158

Mechelle

Ooooh You can’t go wrong with a classic twist on pumpkin~ 2 awesome deserts~ I couldn’t choose which one was best… the first is Pumpkin swirl Cheesecake my hubby is making this for our thanksgiving desert.
http://allrecipes.com/Recipe/PHILADELPHIA-Pumpkin-Swirl-Cheesecake/Detail.aspx

The second is a pumpkin log roll it’s awesome!
http://davesgarden.com/cookbook/viewentry.php?rid=707 this one is really simple and easy to do just don’t over bake the cake or it will be too dry to roll up.

Hope you find the perfect dish!
((hugs)) Mechelle

159

sweet potatoes

160

I make a yellow squash casserole. Repeating Layers of yellow squash,bread crumbs,parm cheese and a dab of butter here and there. Put in the oven at 325 and bake for about 30 minutes

brn2lisn(at)gmail(dot)com

161

Lemony Fresh Broccoli
4 servings

1 pound fresh broccoli
Boiling salted water
1/3 cup thinly sliced or coarsely chopped green onion (include some green tops)
1/3 cup chopped celery
2 to 4 tablespoons butter or margarine, melted
1½ tablespoons lemon juice
Salt and freshly ground black or white pepper to taste
1 teaspoon finely shredded fresh lemon peel
Clean broccoli; remove the outer leaves and tough part of stalks. Cut stalks lengthwise into uniform spears. Cook broccoli spears, uncovered, in 1-inch of boiling salted water over moderate to high heat until crisp tender, about 10 to 15 minutes. For cut-up broccoli, cut off the buds and set aside. Cut remaining spears into 1-inch pieces; cook spear pieces in 1-inch boiling salted water as previously directed for 5 to 8 minutes; add reserved broccoli buds and cook 5 minutes longer. Drain well.

While broccoli is cooking, prepare butter mixture. In a small heavy saucepan, sauté green onion and celery in butter over moderate heat until tender but not browned. Stir in lemon juice and heat through. To serve, layer broccoli and butter mixture in a serving dish or individual vegetable dishes, dividing evenly. Sprinkle with salt and pepper as desired and then shredded lemon peel. Serve immediately.

162

Christmas Rice Pilaf- http://www.cooksrecipes.com/holiday/christmas-rice-pilaf-recipe.html

163

Apple cranberry pie

http://www.elise.com/recipes/archives/001555apple_cranberry_pie.php

164

This is one of my favorites:

http://www.cooks.com/rec/doc/0,1850,148169-246201,00.html

Thanks for the giveaway!

braaisjo at gmail dot com

165

Zesty Carrots:
6-8 carrots, sliced lengthwise
1/4 C carrot juice
2Tbs. grated onion
2 Tbs. horseradish

166

Leilani

YUMMY SWEET POTATO CASSEROLE WITH
MARSHMALLOWS

8 average size sweet potatoes
1 tbsp. vanilla
3-5 tbsp. sugar (to taste)
1/2 stick butter
1/4 tsp. cinnamon to taste
1/4 – 1 tsp. nutmeg to taste
1/4 c. orange juice to taste
Marshmallows (lg. or miniature)
Cinnamon sugar (opt.)

Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well. Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly. Serves 10 to 12.
You may add 1 cup scalded homogenized milk to potato mixture.

Orange extract may be used instead of orange juice. It is stronger in taste so add carefully to taste.

167

Rest of recipe..hit wrong button! Sorry
1/2c. mayonnaise
1/2tsp. salt
1/2tsp. pepper
1/2c. bread crumbs

Cook carrots until tender. Lay in casserole dish. Mix together next 6 ingredients and pour over carrots. Top with breadcrumbs and bake at 370 degrees for 15 minutes.

168

This is so good! Sweet Potatoe Casserole http://www.tasteofhome.com/Recipes/Buttery-Sweet-Potato-Casserole?pmcode=IIKDC05T&_mid=4701&_rid=4701.3705.42008

169

Venison cheese dip:
1 lb. ground deer
1 lb. block Velveeta
1 jar salsa

Brown meat, mix with cheese and salsa and heat in microwave 1 minute at a time stirring in between minutes until all is melted.

Or you can put all ingredients in a crock pot and let it all melt that way.

170

I like any kind of stuffing

171

My MIL makes a mexican corn dish made of frozen corn, green peppers and onion that I like a lot.

172

http://www.epicurious.com/recipes/food/views/MUSHROOM-BARLEY-RISOTTO-4401

173

Chrysa

I’m following you on Twitter. (My username is ThriftyJinxy.)

174

These are the best mashed potatoes for Thanksgiving – oaffies special mashed potatoes
http://poucan.blogspot.com/2007/11/oaffies-special-mashed-potatoes.html

175

My favorite is pie and I use premade, refrigerated pie crust

176

I like to add a little Italian fare to the Thanksgiving table, and one of my favorite side dishes is Giada De Laurentiis’s stuffed mushroom recipes:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-mushrooms-recipe/index.html

Great stuff!

177

Sweet potato casserole – from the recipe above. It’s great and goes with everything. Thank you for this wonderful contest and prize!

178

Andrea Tolman

Christmas Pudding
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French’s Cinnamon
1/4 teaspoon French’s Ginger
1/4 teaspoon French’s Nutmeg
1/4 teaspoon French’s Cloves
1 cup suet — ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix
until dry ingredients are moistened. Turn into well-greased 2-quart mold or
casserole. Cover with tight cover or aluminum foil. Place on rack in large
steamer or kettle. Add boiling water to height of 2 inches in steamer,
cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched
lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.
*For use with Pillsbury’s Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven. Place a
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners’
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1
tablespoon boiling water, 1 teaspoon French’s Vanilla and 2 teaspoons
French’s Rum or Brandy Flavoring, if desired. Chill until serving time.

Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French’s Nutmeg.

179

my favorite holiday side dish would be collard greens and how i make that is i boil 2 hamhocks until there falling of there bone and once it reaches that point i put in the already cut and washed collards and i let cook for 2-3 hours.

180

Linda Stewart

Broccoli Casserole
2 pkgs frozen chopped broccoli
1 med onion
14-15 slices American Cheese
1 sleeve Saltine Crakcers

Cook broccoli according to pkg directions. Chop onion and add to broccoli while cooking. Remove broccoli & onion from stove and add sliced cheese. Stir until melted. Crush and add saltines. Stir well and pour into lightly buttered casserole dish. Cover with additional sliced cheese and bake in 350 oven for about 25 minutes.

181

Linda Stewart

Pea Salad
2 cans sweet peas
1 medium onion
2-3 hard boiled eggs
Mayonnaise

open and drain peas, pour into mixing bowl. chop onion and eggs, add to peas. Stir in Mayonnaise as needed to suit taste.

182

Linda Stewart

Fruit Salad

1 banana chopped
1 apple chopped
1 cup raisins
1 cup marshmallows
mayonnaise
1 tbsp sugar

mix all together, cover and let chill. Can add a drop or two of lemon juice to prevent fruit from turning brown.

183

Linda Stewart

Stuffing

2lbs Pepperidge Farm Herb Season Stuffing
1 pkgs Celery chopped
2lbs pork sausage, fried and crumbled
2 stick margarine

mix all together and stuff both ends of the turkey. cook turkey as directed. Remove stuffing prior to slicing turkey.

184

Linda Stewart

I subscribe

185

Fake PayDay’s

Rice Chex
1-1/2 C Karo (White)
1-1/2 C Peanut Butter (Creamy)
1 C Peanuts
Mix Karo and Peanut Butter over low heat, remove and add Peanuts
Pour over Box of Rice Chex and mix well!

Very sweet BUT oh so good.

186

Baked Stuffed Sweet Potatoes:
Cook Time: 50 minutes
Ingredients:
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows
Preparation:
Bake sweet potatoes at 450° until soft. Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.

187

Cheddar Corn Casserole:
Corn casserole recipe with cheese, eggs, and other ingredients.
Ingredients:
4 ounces melted butter
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, or Pepper Jack
Preparation:
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.

Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.
Serves 8.

188

I used to have a wonderful recipe for candied yams but it’s been lost during one of my many moves. The next best thing is Green Bean casserole. http://www.frenchs.com/retailrecipeview.php?id=9818&recipe=FRENCH‘S%EF%BF%BD-GREEN-BEAN-CASSEROLE

189

Cheddar and Green Onion Mashed Potatoes:
Ingredients:
3 pounds baking potatoes, russets
3/4 cup half-and-half
4 tablespoons butter
1 cup shredded sharp Cheddar cheese
4 green onions, thinly sliced
salt and pepper, to taste
Preparation:
Cut potatoes into large chunks; rinse well. Cover potatoes with water and bring to a boil. Reduce heat and boil gently for about 20 minutes, until tender. Drain the potatoes and transfer to a large bowl. Add the half-and-half and butter; beat until smooth. Stir in shredded cheese and sliced green onions. Add salt and pepper to taste.
Serves 6
Related Recipes

190

Creamed Spinach:
Ingredients:
2 cups chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
dash nutmeg
1 cup heavy cream
1 tablespoon butter
1 hard-cooked egg, sliced
Preparation:
Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Spoon onto serving dish and top with hard-cooked egg slices.
Creamed spinach recipe serves 4.

191

Easy Brown Sugar Glazed Carrots:
:
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
Preparation:
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.

192

Green Bean Bake With Cheese:
Ingredients:
2 packages (9 to 10 ounces each) frozen French-style green beans, cooked and drained
6 slices bacon, diced
1/2 cup chopped onion
1/4 cup flour
1 1/2 cups water
2 teaspoons chicken bouillon granules
1/8 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Preparation:
Heat oven to 350°. Place cooked green beans in a 1 1/2-quart baking dish.In a medium saucepan over medium heat, cook bacon and onion until bacon is browned and onion is tender, stirring occasionally. Stir in flour until well blended. Gradually stir in the water, chicken bouillon granules, and pepper. Continue to cook, stirring constantly, until sauce is quite thick.
Add sauce to beans and gently stir to blend. Sprinkle with cheese.

Bake for 30 minutes, or until casserole is hot and bubbly.
Serves 6 to 8.

193

Holiday Potato Casserole:
:
3 pounds potatoes, peeled & quartered
1 1/2 sticks butter (6 ounces)
2 small (3 oz) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2 oz) chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon salt
Preparation:
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11×7x1 1/2 inch baking dish. Bake at 350° for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

194

My favorite holiday recipe is Oxtail Soup. It tastes much better than it sounds! lol!
Oxtail Soup Recipe:
4 pounds oxtails
2 pounds beef or pork bones
2 carrots
2 onions
5 cloves garlic
1 or 2 celery stalks
1 leek
2 bay leaves
2 to 3 tablespoons each butter and olive oil
potatoes (optional)
flour or other thickener (optional)
salt and pepper to taste

In a stockpot or heavy cast-iron Dutch oven, brown 2 tablespoons of butter and 2 tablespoons of olive oil, two or three carrots, two onions cut into slices, and herbs to season.
When vegetables begin to take on color remove from the stockpot and set aside.

Replenish olive oil and butter if need be and add 4 pounds of oxtails, and about 2 pounds gelatinous bones. Brown, turning and basting – do not allow to dry. The browning step can also be accomplished by roasting in the oven.

After the oxtails take on sufficiently roasted color, add five cloves garlic and brown for 10 minutes. When the garlic becomes roasted, mash it into the oil. Add water, only enough to cover. Return the carrots, onions, and add two bay leaves, a rib or two of celery cut into inch pieces, a chopped leek if you have one, a sprig of thyme and other herbs of your choice, and salt and pepper to taste.

Simmer on the lowest heat for 3-3 1/2 hours.

You can add quartered potatoes during the last half hour of cooking. If you like a richer stock, thicken with cornstarch or Wondra during the last hour.

If you enjoy more flavor, add a tablespoon of catsup or a fresh tomato during the final hour of cooking.

Thank you for the contest!

195

I subscribed.

196

Sweet Potato Bake

3 cans (15 oz. each) sweet potatoes, drained
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3 cups JET-PUFFED Miniature Marshmallows

197

You need to make it easy on yourself. My favorite thing to do is make the dressing in the crockpot. Here’s the recipe:

1 c. butter
2 c. chopped celery
1 c. chopped onion
1 tsp. poultry seasoning
1 1/2 tsp. sage
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
2 eggs, beaten
4 c. chicken broth
12 c. dry bread cubes

Saute celery and onions in butter until softened. Mix with spices, eggs and broth until well blended. Add crumbs; stir to blend. Cook in crockpot on high for 45 minutes; reduce heat to low for 6 hours. Optional: add browned Jimmy Dean pork sausage.

I have never added the sausage before but some time I might. Enjoy knowing one less pan is on the stove!

198

I love twice baked potatoes. Basically, you bake potatoes. Then you carefully scoop out the cooked insides. Then you mash up the insides with butter and whatever you like in mashed potatoes (like chives). Then put the mashed potatoes back into the potato skins and serve.

199

A Cherry Salad is an easy side dish to make -
very simple -you can’t mess it up!

Eagle Brand Milk
Cool Whip
can of mandarin oranges (drained)
crushed pineapple (drained)
Cherry pie filling
nuts

Just mix it all together & chill -keeps in the refrigerator a couple of days- the real recipe also calls for miniature marshmallows but I don’t like them so I leave them out.

200

cool

201

Baked Yams with Lime and Honey

http://www.foodnetwork.com/recipes/baked-yams-with-lime-and-honey-recipe/index.html

202

A family favorite is an easy ambrosia salad, with a touch of the Orient. I make it with a container of Coolwhip that I’ve added a few drops of rum flavoring to, and then stir in a can of pineapple tidbits drained, a can of mandarin oranges drained, a can of lychee nuts drained, 2 fuyu persimmons diced, and a half cup of toasted almonds. Make sure all the fruit is well drained before stirring into the Coolwhip mixture. Make sure it sits in the refrigerator about an hour before serving.

203

http://www.verybestbaking.com/recipes/detail.aspx?ID=32372

204

I am using the Birdseye steam in a bag vegetables. I sprinkle BAC O’s on the green beans. There is just the two of us.
http://www.birdseyesteamfresh.com/promotions/mealsfortwo/

205

A Casson

Any kind of Rice Dish!!
rangrace(at)hotmail.com

206

I just finished baking the pies! Traditional pumpkin, sweet potato and two pecan pies.

Here’s the recipe I followed:

http://www.recipezaar.com/Rumrunners-Pecan-Pie-72390

207

wonderful surprise

208

Casey H

I’m always in charge of stuffed mushrooms, last year I did crab stuffed ones, this year I’m doing sausage and cream cheese stuffed ones. I browned up some ground sausage, added in some diced onion, tossed in a can of cream of mushroom soup, made up some savory herb stuffing, mixed that all together, let it cool down a bit and then put in a package of cream cheese. Smooshed that into mushroom caps and I’ll broil them for about 5-10 minutes before dinner tomorrow! Yumm-O!!

209

We love “Cucumber Salad”

3 cucumbers
1 onion, cut into very thin slices
salt and pepper to taste
2 cups fat free sour cream

Peel cucumbers, but leave a little on for color and slice by hand as thin as possible. Dry slices with paper towels.
Place dried cucumber slices in a large bowl with onion slices. Generously season with salt and pepper. Toss well and let sit 10 minuets, drain any excess liquids.
Toss cucumbers and onions in with enough sour cream to coat. Refrigerate until well chilled. Stir, and season with salt and pepper to taste if needed

210

I love ‘Food & Wine’ Magazine’s Buttery Squash Turnovers!

http://www.seriouseats.com/recipes/2008/11/food-and-wine-magazine-buttery-squash-turnovers-recipe.html

211

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212

Blog Giveaway this Week, Nov, 24, 2008 | Shopping Gems

[...] Unexpected BlissPrizes: $25 Walmart gift cardEnter by: 11/26/08, US only, 2 winners [...]

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