Tried and True Thanksgiving Recipes

Appetizers

Baked Feta with Marinara Ingredients: 1 tsp. fresh lemon juice 1/4 tsp. crushed red pepper  2 garlic cloves, minced 1 can diced tomatoes with basil, garlic and oregano, drained 1 4oz. package of crumbled feta cheese. (It's cheaper to buy the block and crumble it yourself) 32-1/2 inch thick slices of French Bread baguette, cut diagonally, toasted Directions: 1. Preheat your oven to 350 degrees. 2. Combine the first 4 ingredients in a bowl. Sprinkle feta evenly into a small shallow  baking dish coated with cooking cook ing spray. Top with tomato mixture. Bake for 20 mins. Serves as a spread with bread slices. Enjoy! From; What's Cooking at My House

Great Ball of Cheese 2 packages of cream cheese, 8-oz size 1 small can crushed pineapple 2 cups pecans, chopped 1/4 cup green pepper, chopped finely 1 teaspoon onion Mix all together except 1 cup c up pecans. Wrap in Saran and refrigerate. Before serving, roll in remaining nuts. Serve with your favorite crackers. I have made this all my married life and the family loves it. Today appetizer recipes are featured in the collection of Tried and True Thanksgiving Recipes. You can participate by logging on at the sidebar button. From: Kitchen Favorites Through the Years

Green Bean Bundles from Loren McGhee 3 cans LONG green beans 1/2 lb bacon cut in half  1 c. bean juice 1/2 c. brown sugar  1/2 tsp. dry mustard salt & pepper  mix together the bean juice, brown sugar, dry mustard and a little salt and pepper. take 2-3 green beans and wrap uncooked bacon around the green beans (remember to cut it in half) and fasten together with a toothpick. Continue to do this placing them close together in a shallow dish. Pour juice mixture onto green bean bundles and cook at 400' for 25 min. turning the bundles over about half way. From: The Magoo News

 HOT PECAN SPREAD by SPREAD by Loren McGhee...this one is my personal FAVORITE! 2 T. milk  8 oz. cream cheese softened (whatever version you desire ~ fat free, low fat, all of them work) 1 ~ 2 1/2 oz. jar dried beef  2 T. onion flakes 1/4 t pepper  1/4 c Bell Pepper (chopped finely) ~ red and green 1/8 t garlic powder  1/2 c. sour cream 1/2 c chopped pecans

Blend milk w/cream cheese. cut up dried beef and add onion, seasonings and bell pepper. Fold in sour cream. Spread into a 2 QT baking dish. Sprinkle pecans on top and bake at 350' for 30 minutes. Serve with Pita chips or melba rounds. From: The Magoos News

Holiday Cranberry Spread 1 16 oz bag fresh cranberries, rinsed, sorted 1 orange, seeded and peeled 1 red apple, cored and peeled 1 jalapeno, seeded and deveined 1 cup sugar  1 8 oz block cream cheese In small food processor, pour cranberries, orange, apple, jalapeno and sugar. (Be very careful when handling jalapeno and make sure to avoid your eyes and wash your hands after handling.) Mix until thorougly blended. It may be necessary to mix in parts depending on the size of your food processor. Store in refrigerator for 24 hours. One hour before serving, soften cream cheese and spread into bottom of glass pie pan. Spread half cranberry mixture over cream cheese, cover and return to refrigerator. Serve with a variety of crackers. (Our favorites are Keebler Townhouse crackers!) Makes enough spread for 2 blocks of cream cheese, but would also make a lovely side (like cranberry sauce) for turkey or ham. From Mommys Cook 

Lacy Cheddar Crisps

The recipe is very simple:  Lacy Cheddar Crisps 1 and 1/2 cups (6 oz) packaged shredded sharp cheddar cheese*

 Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper. Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your   fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)  Bake until crisps stop bubbling, 9 to 10 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool. *The packaged shredded cheese works better than freshly grated since the packaged is less oily.  From: Stop and Smell the Chocolates

Pam's Cranberry Salsa 1 bag fresh cranberries 2 Jalapeños - (I remove the seeds) 1/4 Cup Cilantro (I actually used 1/2 Cup) 1 bunch green onions (I used some of the green) Blend all of the ingredients together. Then blend in 3/4 C. Sugar, and 1 Tblsp of oil. It needs to sit in the fridge overnight ov ernight and then you serve it over a block of cream cheese (or whatever other creative ways you can come up with). Serve with crackers. From: Dear Diary...

Mango and Cream Cheese Spread • • •

1-8 oz block cream cheese 1 jar mango chutney crackers

I have a very simple favorite appetizer that everyone loves, and involves no cooking at all. Put an 8 oz block b lock of cream cheese on a pretty platter. Spoon a jar of mango chutney over the top. Surround with crisp crackers like water crackers, Ritz or other pretty crackers. Get quality ingredients -- they are worth the extra money, and this isn't a very expensive appetizer anyway! Garnish with a bit of parsley and put a couple of cheese spreaders on the side. Voila! An elegant appetizer in less than 3 minutes! From: Dear Diary....

Pizza Sticks from Loren McGhee

I can of Bread Sticks 24 thin slices of pepperoni 2 T grated parmesan cheese 1/2 t Italian seasoning 1/4 t garlic powder MIX these 3 ing. together and set aside 1 jar of your favorite Pizza Sauce

Separate bread sticks. Place 3 pepperonis on top 1/2 of breadstick now fold bottom 1/2 of  the breadstick over the top & pinch them together and begin twisting the pepperoni stick. Sprinkle the spice mixture onto each pepperoni stick and bake according to the breadstick  directions. Warm 1/2 c. Pizza sauce and pour into bowl for dipping. From: The Magoos News

 Stuffed Peppers

1 jar Pepperocini peppers (drain & cut in half) 1 pkg. cream cheese (softened) 2 t. milk  1/2 pkg. bacon, fried crisp & chopped 1/2 red bell pepper, chopped 2 shallots or green onions, chopped Mix cream cheese & milk. Fry bell pepper & green onions in 2 T. bacon grease. Mix all ingredients and stuff in peppers. Enjoy! From: Beechem Bright Spots

Cheese Ball 2 - 8ox packages 1/3 less fat Cream Cheese - softened to almost room temp 8 oz Sharp cheddar cheese - Shredded (I like Cabot white cheddar) 1 Tbsp. minced pimento 1 Tbsp. minced green bell pepper (or any color) 1 Tbsp. minced sweet yellow onion 1 Tbsp. fresh lemon juice Dash of Cayenne Pepper (or two if you're adventurous) (OPTIONAL) - Chopped pecans, parsley (or other mixed he rbs) or walnuts to roll the  ball in Cream together the 2 cheeses, add the remaining ingredients (except optional ones). Shape it into a ball. Wrap w/foil and chill for 24 hrs. After it's chilled well, roll in nuts or  herbs. Serve with crackers and let the munching munch ing begin! I really like the Kashi crackers - they are  pretty healthy and taste wonderful.

From: The Wooden Spoon

Sides

Broccoli Salad 2 bunches of broccoli (use tips only & cut to bite size) 1 small onion, chopped fine 1 cup grated cheddar  1/2 cup raisins 1/4 cup bacon bits (Use real bacon, fried crisp and crumbled, if desired) 1/2 cup chopped pecans (toast them first) 1/2 cup sunflower seeds Combine all in medium bowl. Dressing: 1/4 cup sugar  1/4 cup red wine vinegar  1 cup Mayo Combine all in small bowl. Mix well (will be a little lumpy) Pour dressing over other ingredients and mix w ell. Best if it stands overnight before serving.

Orange Buttermilk Jell-O Salad 20 oz can crushed pineapple 1 large pkg orange Jell-O 2 cups buttermilk  12 oz Cool Whip Bring crushed pineapple to a boil. Remove it from the heat add orange Jell-O & stir until dissolved. Then add buttermilk and cool to room temp.  Next fold in the Cool Whip and refrigerate several hours or overnight.  NOTE: You can also use Lime or Strawberry Jell-O if you prefer. From: Dear Diary.....

Cranberries You'll Relish 4 cups cranberries 2 Oranges 2 cups sugar  I put it all in my food processor. p rocessor. Or you can chop cranberries and quarter whole oranges and chop and then add the sugar. Keep refrigerated for a few hours before serving. This relish will keep very well in your refrigerator for several weeks! My husband loves this and requests it every year for Thanksgiving.

Sweet Potato Casserole 4 cups mashed sweet potatoes ½ cup white sugar  ½ teaspoon salt 2 eggs 1/3 cup melted butter  ½ cup milk  1 teaspoon vanilla Topping ½ cup brown sugar  1 cup chopped pecans ½ cup flour  ½ cup melted butter 

Mix all ingredients together. Place in a 13 x 9 casserole dish (buttered/pam) Mix topping. Sprinkle topping on the top and bake 350 degrees for 35 minutes. Good idea to double topping mixture. My sister-in-law made this one Thanksgiving and it became tradition at our house. She called it “wicked” and it really is because it is so rich! From: Kitchen Favorites Through the Years

Cranberry Butter 3 C. powdered sugar  3 T. FRESH-squeezed lemon juice 3 sticks real BUTTER (margarine does NOT work well at all) 1 12-oz. package Ocean Spray Cranberries (whole) Place all ingredients in food processor and mash until thoroughly mixed. Chill well. Serve with Hot Rolls, Toast, etc.

Cauliflower Salad ** 1 head shredded lettuce 1/2 to 1 lb bacon, crisp and crumbled 1 head cauliflower, cut up Dressing 1 cup Mayo 2 Tbsp sugar (Mix this together)

Add later: 1 medium red onion Parmesan Cheese In a large, clear bowl, layer  1/2 shredded lettuce, 1/2 the bacon, 1/2 the cauliflower. Repeat layers. Mix mayo and sugar. Top salad with the Dressing. Slice onion in rings on top and then cover the top with Parmesan cheese. Refrigerate overnight and then toss with salad tongs before serving.

From: Dear Diary....

Creamed Onions Ingredients: (if you can afford the pearl onions it's even 1- 3lb. bag of small sweet or yellow onions (if you  better) 1/2 stick of butter 1/2 -1 cup of half and half  Directions: Peel onions and cut in half. Place in a pot and fill with water just enough to boil without drying out. Cover with lid and bring to a low boil. Keep a watch out to make sure you don't cook up all your water, you don't want burnt onions. Cook  until fork tender. Drain off excess water and put back over low heat. Add your butter and stir to melt. Add enough half and half that you don't quite cover your onions. Add a bit of salt and pepper to taste. Heat through and enjoy.

Okay and I couldn't leave without posting this one again. It's my Grandmother's recipe that she made all the time up until she passed away. It's just not Thanksgiving without it!

Mamie's Cranberry Mold 1 Package of cranberry gelatin 1 c. of hot water 1 can whole cranberry sauce 1 sm. can crushed pineapple, drained 1 small package of cream cheese 4 oz. 1 c. sour cream 1/2 c. finely chopped walnuts Dissolve gelatin in boiling water. Stir in fruit and nuts. Pour half of mixture into your mold or pretty dish. Place in fridge until firm. Blend cream cheese and sour cream. Spread over chilled gelatin. Add remaining gelatin and chill until firm. Enjoy! From: What's Cooking at My House

Green Bean Casserole Preheat Oven to 350 degrees. Mix together in a casserole dish: 1 can Cream of Mushroom Soup (or Cream of Chicken) 1/2 cup milk  1 tsp. soy sauce Dash pepper  4 cups cooked cut green beans 1 1/3 cups French Fried Onions Mix soup milk  soy  pepper   beans 2/3 cup onions Bake @ 350 for 25 to 30 min or until heated through. Stir and then sprinkle with remaining French fried onions. Bake an additional 5 min. Serves 6.

**** Baked Beans Preheat to 350 1 lb ground beef  1 large chopped onion 3 cans pork & beans 2 Tbsp yellow mustard 2 Tbsp Worcestershire 3/4 to 1 cup Catsup 1/2 to 3/4 cup brown sugar  Brown ground beef and onion in skillet. Combine with rest of the ingredients in a large casserole and bake in oven for 45 min at 350 degrees. From: Dear Diary....

Heart Attack Potatoes 10 Potatoes ½ lb cream cheese ¼ cup butter ¼ cup whipping cream a sprinkle of chives 1 cup sour cream salt and pepper

Instructions Boil potatoes until tender. Drain the water. Return to pot.Put cream cheese and butter on top of potatoes and place the lid on the pot. Let sit until butter and cream cheese have softened. Add remaining ingredients and either mash by hand or blend with a hand mixer. Slather with gravy if desired and overindulge. From: The Fifth Street Place

Holiday Zucchini Casserole Preheat Oven to 350. 4 cups Zucchini, washed, dried, sliced 2 eggs 1 cup Mayo 1 medium onion, chopped 1/2 cup RED Bell pepper, chopped (may omit, but RED pepper is pretty) 1 cup Parmesan cheese Topping: 1/2 to 1 cup bread crumbs (I use Italian) 5 or 6 strips of bacon, cooked crisp and crumbled Salt Pepper  2 Tbsp butter  Beat eggs and stir in other casserole ingredients except Zucchini. Mix well. Add Zucchini. Turn into buttered casserole dish. Dot top with butter and then sprinkle bread crumbs and bacon bits on top. Bake 30 to 40 min at 350, until browned and bubbly. 4 to 6 servings From: Dear Diary...

Minnesota Wild Rice Stuffing - Mom

2/3 C wild rice, uncooked* 1 large onion, chopped 2 C celery, cut into small pieces 1 1/2 loaves of bread, dried (and cubed) Sage and lemon pepper seasoning, to taste Water  4oz mushrooms (either canned or fresh) *You can also use Uncle Ben's Original Wild Rice in this stuffing for excellent flavor :) Prepare rice as directed on the package. Set aside and allow rice to cool. [I often prepare this a day in advance] Dice celery and onions according to taste. Put the celery and onion in a pan together, cover with water and simmer until tender. When cooked, DO NOT DRAIN. Refrigerate the veggies and their cooking cook ing water until cool. Mix dried bread in a large bowl with the cooled celery and onion mix. Mix to a "mush" consistency. Add rice and mix. The stuffing should be the consistency con sistency of oatmeal. If it's too dry, you can add more water, or even chicken/veggie broth. If you are adding mushrooms, add them now. Place in a greased 9x13 pan and bake at 350 until heated through - approximately 45 minutes. Stir occasionally - the most frequently you stir the softer the stuffing! From: Finding Joy in My Kitchen

Mom's Sweet Potatos These have been a family tradition for as long as I can remember. This is how we always served Sweet Potatos on Thanksgiving in my "Texas Family". They are easy to make and taste almost like dessert! :)

Mom's Sweet Potatos

6 large sweet potatoes (peeled and sliced) One mini-can Evaporated Milk  1/2 cup (give or take) brown sugar  Cinnamon (to taste) Cloves (to taste) 3 Tbsp Butter  Mini-Marshmallows (or Large Marshmallows cut in half)

In a large pot, boil potatos until soft enough to mash. Drain, and return to pot. Add milk, sugar, spices and 2 Tbsp butter, mash to desired  consistency (I like to leave a little bit of texture in there). Preheat oven to 350. Spread mixture into baking dish. Top with a good layer of  marshmallows (leave a little room around the edge for expansion unless you want to clean blackened marshmallow from the bottom of   your oven). Bake until Marshmallows are golden brown and serve warm. Delicious!!! Grab a spoon and mash some potatos!  From: The Wooden Spoon

Potato Casserole by Loren 2lb. thawed frozen hashbrowns 1/2 c. melted butter NOTE LATER : you will also need 1 stick of butter for topping 1 t. salt 1/4 t pepper  1/2 c. chopped onions or I use Onion Powder (1 t.) if you aren't an onion lover  1 can cream of chicken 1 pt. lite sour cream 10 oz. or 2 c. monterey jack shredded cheddar cheese Mix in a large bowl and put ing. into 9x13 baking dish now take that other stick of butter and place on stove to melt. Once it has melted pour  Cornflake crumbs (found on baking aisle by cornbread mix) into saucepan .....You need enought to cover the 9x13 dish, so I am guessing 2 1/2c. Stir, mixing and soaking up the  butter. Spead onto casserole dish making sure to cover every square inch of casserole. Bake uncovered 350' for 1 1/2 hours

Homemade NOODLES 4 eggs 1/4 c milk  1 1/2 t salt 3 c flour  3-4 cans chicken broth Mix first 4 ing. thoroughly. Will be "tacky" Make into 3 parts. Flour surface and rolling  pin. Roll each one as thin as you can get them. If you put them together to roll and cut put flour in between it makes a cylinder. Slice noodles and unroll each to place on surface to dry. Sprinkle with flour. When dry, shake and dispose of excess flour or it will thicken  broth too much. You can freeze them now or if you are ready then it's time to cook. Pour  chicken broth into pan and bring to boil. Pour in noodles and cook until done. Happy Cooking :) From: The Magoos News

 Roasted Spring Veggie Medley 1 lb green beans, trimmed  1 lb baby carrots (2 cups) 3 medium red onions, cut into eighths 2 large red bell peppers, seeded and cut into 1/2-in. strips 2 large yellow bell peppers, seeded and cut into 1/2-in. strips 8 sprigs fresh thyme Salt and pepper  4 cloves garlic, minced  1/3 cup olive oil  1 1/2 teaspoons dried basil  1/2 teaspoon paprika

1. Place a rack in center of oven. Preheat oven to 400 degrees F. Line a shallow baking   pan with aluminum foil. 2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. 3. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour  mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide  spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.  From: Stop Eating All The Chocolates

Senator Russell's Sweet Potatoes Ingredient :

3 cups sweet potato -- cooked and mashed 2 each eggs -- beaten 1/2 cup milk  1 cup sugar  1 teaspoon vanilla 1/2 cup butter  Topping :

1/3 cup butter  1/3 cup flour  1 cup brown sugar  1 can chopped nuts . Instructions:

Mix potatoes, sugar, eggs, vanilla, milk, and butter together and pour into a greased 9x13 inch casserole. Cream butter, brown sugar, flour, and nuts. Sprinkle o n top of sweet potatoes. Bake at 350 degrees for 30 minutes. From: Goodies From Scratch

 Slow Cooker Stuffing  1 cup butter  2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 ounces sliced mushrooms 12 cups dry bread cubes 1 teaspoon poultry seasoning  1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt  1/2 teaspoon ground black pepper  4 1/2 cups chicken broth, or as needed (I usually only need 2 cups or so) 2 eggs, beaten

1. Melt butter in skillet over medium heat. Cook onion, celery, mushrooms, and parsley in butter, stirring frequently. 2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with  poultry seasoning, sage, thyme, marjoram, and salt and pepper. (I find that stirring the  spices into the vegetable mixture before spooning it over the bread cubes distributes more evenly.) Pour in enough broth to moisten - just moist, not too wet! - , and mix in eggs. Transfer mixture to slow cooker, and cover. 3. Cook on high for 45 minutes, then reduce heat to low, and cook for 4-8 hours.  I usually cook for the 45 minutes at high and the 4 hours on low ('cause I'm usually running short of time!). If the mixture is too moist at that time, I leave the cover off for a bit.  From: Stop and Smell the Chocolates

 Sweet Potato Casserole

1 large can yams TOPPING: ¾ c. sugar 1 c. light brown sugar  1 stick margarine 1/3 c. melted butter  1 t. vanilla 1/3 c. flour  2 eggs 1 c. chopped pecans Dash salt Heat and drain potatoes. Mash and add other ingredients. Place in baking dish. Prepare topping and sprinkle on top of sweet potatoes. Cook for 35 minutes at 350˚.

Cranberry Salad 

1 large box cherry jello Juice from 1 orange 1 bag cranberries, chopped 1 apple, chopped 1/2 c. pecans, chopped Prepare jello using half of the recommended water (do not let it set up). Mix all ingredients together and let it set up. **This recipe is from my Aunt Sandy in Illinois. She and my mom are the best cooks I know! From: Beechem Bright Spots

The Best Sweet Potato Casserole Ever Preheat Oven to 400 Degrees. 3 cups mashed, cooked sweet potatoes (if you're like me and don't want to boil fresh ones, get one large can. the big one and one normal sized can -- and that will equal approximately three cups mashed)

1 cup sugar  1/2 cup melted butter  2 eggs, well beaten 1 tsp vanilla 1/3 cup milk  1/4 tsp nutmeg 1/4 tsp cinnamon Combine all ingredients and spoon into casserole. Cover with topping (below): Topping: 2 cups Rice Krispies (Don't crush) 1 cup chopped pecans 1 cup brown sugar  1 stick butter, melted Mix all ingredients and spoon over casserole. Bake casserole 30 min at 400 degrees. Topping will be browned. This recipe has pretty much spoiled me for other sweet potato casseroles. I've tried the ones with marshmallows in them and they just aren't as good. I've also experimented with orange juice, but haven't found one I like as well.

From: Dear Diary....

Yummy Corn Pudding 16 oz can corn, drained 16 oz can creamed corn 2 eggs, beaten 8 oz pkg corn muffin mix 1/2 cup butter, melted 1 cup sour cream 2 cups Cheddar cheese, shredded Preheat oven to 350 degrees. Mix all together except cheese. Pour into greased 9×13 baking dish. Bake 15 minutes. minutes. Sprinkle with cheese and bake 15 minutes longer. ***If you like a little spice, try a can of Mexican style corn and Pepper Jack cheese –  would make a great side for any meal! From: Mommys Cook 

Yummy Pineapple Casserole Preheat Oven to 350. • • • • • • •

1 (8oz) can pineapple chunks, do not drain 1 (8oz) can crushed pineapple, do not drain 1/3 cup flour  1/3 cup sugar  2 cups shredded sharp Cheddar cheese 2 cups Ritz Crackers, crushed 1 and 1/2 sticks butter, melted

Combine first 5 ingredients, stirring well. Spoon mixture into a greased casserole. Combine cracker crumbs and butter, stirring well. Sprinkle this mixture evenly over casserole. Bake uncovered for 40 minutes @ 350.

Superduper Easy Corn Casserole Preheat Oven to 350 1 - 16 oz can whole sweet corn 1 - 16 oz can creamed corn 8 oz sour cream 1 box Jiffy cornbread mix 1/2 cup margarine, melted Stir together. Pour into a 9x9 inch Pyrex baking dish. Bake one hour at 350. From: Dear Diary....

Main Dishes

Turkey I use the Reynolds oven Turkey roasting bag to cook my turkey. I put p ut margarine and salt on the thawed turkey and put it in the bag with the breast side down. The bag gets a little flour in it before the turkey and then bagged turkey goes in a roasting pan. It cooks in a medium hot oven about 4 hours. This is the main dish that most of my family thinks could be skipped. I like turkey though and it just seems like you are supposed to have turkey. Ham I like to get a bone in half ham and cook it in the Crockpot with brown sugar and  pineapple. Using the Crockpot for the ham saves oven time and its so juicy and sweet and tender.

Chicken Dressing  Now this is the main dish that most people would consider a side dish. But at my house, everyone thinks this is number 1. THIS dish is by far the family favorite and I could never not have this at Thanksgiving. We often have it for Christmas dinner too. It is quite a chore to make it, but it freezes well. It can be made ahead of time and frozen. Okay on to the recipe: 2 skillets of cornbread (recipe following) 6 eggs Boiled boned chicken (a baking hen is the best) Broth from chicken Salt Pepper  1 large can evaporated milk  1 C chopped onion 1 C chopped celery Poultry seasoning to taste 6 slices of toast (or biscuits) 1/2 can cream of chicken broth Sage (optional) Cook onion and celery together in water until tender. Crumble cornbread in a large container and add toast or biscuits broken into small pieces. Add milk, broth, eggs, onion and celery with liquid stirring until the bread is lump free. Add salt, pepper, poultry seasoning, and sage to taste. You can adjust the broth and can use additional regular milk 

or a little water if needed. You Yo u want a medium gravy consistency. (This is one of those recipes that you learn how to make watching your Mama make it every year. Then one day, you have to make it.) So then you stir in the chicken pieces and pour into greased large baking dish or dishes. Bake at 375 degrees until done. Usually about an hour. Serve with giblet gravy. Giblet gravy Cut up the liver, gizzard, and other pieces of scrap chicken (or turkey). Add 1/2 can cream of chicken soup and 3 cups chicken broth. Add about 2 Tbsp of uncooked dressing, 2 boiled eggs sliced, pepper, pepp er, small jar of pimentos. Skillet Cornbread 1 heaped Cup cornmeal 2/3 cup flour  1 tsp baking pwd 1/2 tsp soda 1/2 tsp salt 1 egg 3/4 Cup (or so) of Buttermilk  Mix together dry ingredients, add egg and milk and stir until you have a pourable batter. Put 2 Tbsp Crisco into a 12'' 1 2'' cast iron skillet and put into 425 degree oven until Crisco is melted and skillet is very hot. Sprinkle skillet with cornmeal and then pour cornbread  batter into skillet. Bake till the top is a little brown. You can add a little sugar to the mix if you like sweet cornbread. This is the very best cornbread you will ever eat!!!! And it is the star ingredient in the Dressing recipe abov e. From: Karen's Country Cookbook 

Frying a Turkey At our house we love a Turkey but one year we finally tried deep frying it and OH MY....It is the juiciest, most tender Turkey you could imagine! So for us we are hooked on cooking ours this way: Deep Fried Turkey ~ McGhee style Prepare the turkey removing everything from the inside and wash the bird well, inside and out patting it completely dry so this will reduce the intense splattering that could  occur when lowering turkey into the oil. Injecting the Turkey: There are many choices for injections. Store bought or homemade. If you opt to make your own homemade version just be careful that you don't put something in the marinade that won't pass through the syringe. Make sure that you purchase a syringe that is made  for injecting  for injecting marinade :) If you purchase store bought marinade you pretty much can choose any type and if you have a "specialty meat market" they are sure to have special marinades and great advise from their employees as well. You must use a turkey fryer. We fill ours with peanut oil to the proper level as per  instructions. They fryer will also give you the proper cook time as per poundage of  turkey. Lower very slowly into fryer and make sure to NOT OVER FILL with oil. OIL BURNS. Most fryers come with a thermometer to ensure that the inside of your turkey is properly cooked so we tend to go by that more than the exact time. It will be golden brown and cooked perfectly. Let stand for 15 min. or so before carving. ENJOY  NOTE: typical cooking time for an avg. size (15lb) turkey is 45 min. ~ Just so you know and can cook according to all the other dishes you are preparing. Instructions will be included but again use thermometer and it will tell you when inside is done. From: The Magoos News

Herb Roasted Turkey Ingredients: 1 Reynolds Oven Bag 1 tbls flour  1 stick butter  6 fresh bay leaves 4 stalks celery, sliced 2 medium onions, sliced 2 lemons, zested 12 fresh sage leaves salt and pepper  12 lb turkey, thawed

Directions: 1. Preheat oven to 325 degrees. 2. In a small sauce pan, melt butter and bay leaves. Remove from heat and allow to cool. Freeze for about 15 minutes so it returns to solid form. 3. Shake flour in the b ag and put it in your roasting pan. Add half of your celery and onions to the bag. 4. In a large bowl, mix the remaining celery and onion with the lemon zest, sage leaves and salt and pepper. Remove neck and giblets from the turkey. Stuff the turkey under the  breast and the neck the with the veggie mixture. This will add aromatics to the turkey and round the shape of the turkey out for uniform browning. 5. Rub turkey with the solid sage butter. Close the bag with the nylon tie provided. Cut six half-inch slits in the top and tuck the ends of the bag in the pan. Bake for 3 hours. 6. Cut the bag open and bake for another half hour to brown the turkey fully. Allow the turkey to rest for 20 minutes before carving to let the juices soak back in. From ; Susie's Homemade

I always purchase a turkey that is large, about 25 lbs., and enjoy sending home packages with the kids when they leave. I use my mother’s recipe to stuff the bird which the family loves and I bake the turkey in a cooking bag according to the directions.

Mom’s stuffing: Sauté an onion or two and 4-6 stalks of diced celery in half-stick h alf-stick margarine. Add about 2 cups water and 2 chicken bouillon cubes. Simmer for about 20 minutes.

In a bowl: 3 packages of crushed soda crackers (I add a little milk to this to moisten while I cook the above.) Add the onion/celery mixture to crackers. Add 2 eggs (3 if small) Grate an apple (optional) Cook 1 lb. of ground beef; drain. Add to cracker mixture. Cook ½ lb. (or ½ roll) ground pork po rk sausage and add to mixture. Mix all well and flavor with pepper, poultry seasoning, salt, and parsley. From: Kitchen Favorites Through the Years

Maple-Brined Turkey 1 1/2 gallons water  1 1/2 cups pure maple syrup 1 cup coarse salt 3/4 cup packed brown sugar  1 10 lb. turkey (not a self-basting type) Here's the link for the directions - click here. I'm too lazy to type them all out! I don't follow them exactly (I rarely do with a recipe). I usually have a larger turkey, so I double the brine mixture and use apple cider for half of the water. I put it all in a clean 5 gallon bucket with a lid and put it outside on the deck. You can get away with that in MN, it's usually cold enough. Otherwise, if you don't have room in your fridge, I would use a cooler. I brine it as long as possible...at least 24 hours. The longer the time - the  better the turkey! From: Neaton Chaos The next time I make a Thanksgiving Turkey, this is the way I will w ill prepare it. =) From: Mommy's Cook 

Thanksgiving Turkey Turkey, whatever size you need Roasting Bag – appropriate size for chosen turkey Butter  Ground Sage Poultry Seasoning Salt Pepper  Flour  After thawing the turkey in the fridge, removing all the innards, and trimming where necessary, I would rub the entire bird down with butter. Sometimes I’d try to get a little little  butter under the skin, but if I was in a hurry, I just rubbed it all over. Then I’d sprinkle it with ground sage (probably about 1 tsp for an 8 lb bird) – which w hich has such a lovely, complementary flavor for turkey. turkey. I’d sprinkle on a little little poultry seasoning, seasoning, and also some salt and pepper. When using a roasting bag, the instructions tell you to add about 2 Tbsp. of flour – this keeps the bag from bursting, b ursting, and also helps create the base for a yummy gravy. I always cooked it according to the roasting bag’s package directions (which is one reason I used the roasting bag in the first place!) I never had to baste it or worry about it  burning. The turkey ALWAYS came out moist and delicious – and the spices worked together to make a great gravy. You could always use a little cayenne pepper pep per if you like a little heat with your turkey, but I never needed it. The next time I make a Thanksgiving Turkey, this is the way I will w ill prepare it. =) From: Mommy's Cook 

Seasoning a Turkey- Step by Step I know we all have different ways of getting our bird ready for the big day, so I almost hesitated in sharing this. Then I remembered that there was a time when I had no idea what to do to a Turkey, and I even cooked it without taking out the bag of goodies that was in the neck cavity cav ity - yeah, we won't go there!!! LOL Over the years I have come up with a nice way to make turkey juicy and tasty. First things first...pick the bird. The BEST thing you can ever do is buy a FRESH - NEVER FROZEN turkey. You would have to order it from your butcher or specialty meat market most likely. If you can't do that, then at least look for a turkey that is NATURAL, and has not been "injected" with broth and flavorings. This is hard to do, because almost ALL meat has  been injected with some sort of solution - it's actually kinda scary. But if you ask your   butcher, or the person who wears the white coat and appears to be a butcher, they should  be able to help you out.

Once your bird is thawed, removed the bags of guts, rinse him well inside and out and pat him dry. Set him on a rack in a shallow roasting pan. Now you're ready to season, here's what I do...

In a small bowl, mix fresh chopped herbs (Rosemary, Sage, Thyme and minced Garlic with Kosher or Sea Salt, and Fresh Ground Black Pepper) - add equal amounts of melted  butter and extra virgin olive oil to make a gooey paste. You want to end up with about 1/2 - 3/4 of a cup.

Using your fingers, gently lift the skin of the breast and legs away from the meat, but don't tear the skin if possible.

 Now rub that Herb Goop all up in there, as far as you can ~ get around his knees and onto his thighs, tickle the side of his ribs too!

 Next, roughly chop up some carrots, celery and sweet yellow onion, also, smash about 45 cloves of garlic with the flat side of a butcher knife. Fill his body cavity with these veggies (I don't stuff my Turkey - I like my stuffing baked in a dish, besides this cuts down on roasting time and leaves no possibility of contamination).

See that flab of skin hangin' by his h is back end? Cut a small slit in it and tuck his little ankle  bones in there to secure them. Tuck his wings behind his neck (even though he doesn't have one), kinda like he's sunbathing.

 Next, I like to soften a little more butter bu tter and add a bit of olive o live oil in a small bowl. Now rub this all over this bad boy, grease him up good!

The next thing I do is pour a couple of cans of homemade chicken broth into the pan. If  you don't have homemade, get a good quality organic broth if you can. This is going to be the base for your gravy, so don't skimp here.

Hey...it's a good idea to defrost it first....BUT if you don't for some unknown, strange, airheaded reason...it's gonna melt in the oven just fine, but you have to get it in the pan!!!!

Get the turkey safely to the oven, avoiding the slobber tongue of your dog!

If you have a temp probe like this one from Pampered Chef, insert it into the thickest part of the thigh, but don't let it touch the bone. Set it for the proper poultry setting and walk  away and it'll beep when your turkey is done! Oh! Be sure to pre-heat your oven first, lol.

Check on him every now n ow and again. If he's golden, go lden, tent him lightly with foil so he doesn't  burn. Add more broth if it disappears. d isappears. Once you take him out, cover co ver him with foil and let him sit there undisturbed for AT LEAST 30 minutes. This let's the juices set up - you do  NOT want a dry bird! :) Enjoy! From: The Wooden Spoon

Turkey Tetrazinni 

1 (8 oz) pkg thin spaghetti 1 small onion (chopped) 2 T. oleo 1 c. broth 1 t. salt 1 t. dry mustard 1/2 t. pepper  1 large can evaporated milk  1 small can sliced mushrooms (we use more) 3 c. diced cooked turkey 1 c. grated sharp cheddar cheese 1/4 c. parmesan cheese

Cook spaghetti and drain.

While spaghetti is cooking, saute onions in oleo until soft. Remove from heat. Blend in flour, salt, dry mustard, and pepper. Return on low heat. Slowly stir in evaporated milk  and broth. Stir constantly until sauce thickens slightly. Pour white sauce into drained spaghetti. Mix in turkey and mushrooms. Pour everything into a greased 9x13 pan. Sprinkly cheeses on top. Bake at 425 uncovered for 20 minutes. ENJOY! From: Beechem Bright Spots

This is a delicious twist on a regular turkey d inner. I usually include it with this Sausage Apple Cranberry Stuffing which people have said that sounds weird, but when they try it they LOVE it and my Grandma's Cranberry Sauce (no canned for us). It is the ONLY cranberry sauce we love and get asked for the recipe every time!

Ingredients: 2 cups apple cider  1/3 cup real maple syrup 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh marjoram 2 1/2 teaspoons grated lemon zest 3/4 cup butter  salt and ground black pepper to taste 14 pounds whole turkey, neck and gibletsreserved 2 cups chopped onion 1 cup chopped celery 1 cup coarsely chopped carrots 2 cups chicken stock  3 tablespoons all-purpose flour  1 teaspoon chopped fresh thyme 1 bay leaf  Directions: Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of 

oven. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the  breast to loosen. Rub 1/2 cup of the maple butter mix under u nder the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the  pan. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer  turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a  boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the  broth. Stir in thyme and bay leaf. Boil until reduced and slightly thickened. Season with salt and pepper to taste. From: Lamp Unto My Feet

Desserts

 4 Layer Pudding Dessert 

Layer #1 - Crust  6 Tbsp. Butter, melted  1 cup Flour  1/2 cup chopped pecans Layer #2 1 cup powdered sugar  8oz- 1/3 less-fat cream cheese 1 cup (plus) Lite Cool Whip chopped pecans Layer #3 2 small boxes instant chocolate pudding 3 cups 1% milk  Layer #4 1-2 cups cool whip (as desired) chopped pecans mini semi-sweet chocolate chips

Heat ovento 350. Layer #1; mix all crust ingredients and press into the bottom of a 9x13  pan, bake at 350 for 20 minutes. Cool completely (see my Fridaymy FridayFunnies post regarding this). Mix pudding and milk, chill. Layer #2; mix sugar, cheese and cool whip well, spread on cooled  crust, sprinkle with pecas. Layer #3; spread chilled pudding over first layer. Layer #4; spread cool whip over pudding layer. Sprinkle well with  pecans and/or chocolate shavings. Chill and serve. Variation: Can add coconut or use instead of pecans. Try different  flavors of pudding From: The Wooden Spoon

 Amaretto Cake 1 cup chopped pecans or walnuts (I use walnuts) 1 package yellow cake mix with pudding in the mix 3 eggs 1/2 cup cold water  1/3 cup oil  1/2 cup Amaretto liqueur (You can buy the cheap stuff and can use almond liqueur)

 Preheat oven to 325 degrees F. Grease and flour 10 in. tube or 12-cup Bundt pan (I use the Bundt pan). Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour  batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top and sides. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. GLAZE: 1 stick butter  1/4 cup water  1 cup granulated sugar  1/2 cup Amaretto liqueur  Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.  Remove from heat. Stir in Amaretto. Optional - Decorate with border of sugar frosting or whipped cream.  From: Stop and Smell the Chocolates

 Apple Pie 5 -7 Granny Smith apples 3/4 to 1 c. sugar  2 T flour  3 T. red hots 2 t butter  dash of salt  pie crust ~ store bought or make your own Peel and Core apples and slice thinly. Combine flour, sugar, red hots, salt and mix with apples. Line 9" pie plate p late w/ bottom of pie crust and fill w/ apple mixture. Dot with butter. Put on top of the pie crust pinching the sides. Save the extra crust and put aside. Slit top of the crust and sprinkle with a bit of sugar. Take the extra ex tra pie crust and use cookie cutters according to the holiday and cut out cute pie toppers and place on edge or in center according to how much extra dough you have. It makes such a cute added touch! Leaves for Thanksgiving, Trees for Christmas, Hearts for Valentines ~ you get the idea Cook for 45-50 min @ 400' or until golden brown on top. Classic Chocolate Sheet Cake 2 c. flour  2 c. sugar  1/2 t. salt 2 sticks butter or margarine 1 c water  3 T Cocoa 2 eggs beaten 1 t. soda 1/2 c. buttermilk  1 t. vanilla stir flour, sugar, add salt. Combine butter, water and cocoa and bring to a boil. Mix with dry ingredients. Combine eggs, soda, vanilla and buttermilk and beat into mixture. Grease and lightly flour 10x15 cookie sheet and pour in cake mixture. Place in Oven 15-20 min @ 350' While the cake is baking prepare the Icing! 1 stick butter  4 T cocoa 4 T buttermilk  Place butter is pan and melt then add cocoa and buttermilk and bring to boil. Remove and add 1 t. vanilla and 16 oz powder sugar. Pour on cake as soon as it comes out of oven. CAKE you will EVER eat!!!! This is the BEST the BEST AND MOISTEST CAKE you From: The Magoos News

Chocolate Pecan Pie

• • • • • • • • •

1 Pie Crust {Personally, I use this amazing recipe } 2/3 cup sugar  1/3 cup butter, melted {I use Smart Balance} 1 cup corn syrup 2 Tbsp bourbon, if desired {I omit it} 1/2 tsp salt 3 eggs 1 cup pecan halves 1 {6oz} bag of semisweet chocolate chips {1 cup}

Heat oven to 375 degrees. Prepare pie crust. In a large bowl, beat sugar, butter, corn syrup, bourbon, salt, and eggs with a hand  beater. Stir in pecans and chocolate chips. Pour into into pastry lined pie plate. Cover edge of pie crust with 2 - 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. {I use a "shield" made expressly for this purpose, as I've hear that it is unsafe to bake in foil.}

Bake 40 - 50 minutes or until until set. Cool 30 minutes. Refrigerate about 2 hours hours or until chilled. From: Muthering Heights

Congealed Strawberries -= Ingredients =-

1 large pkg strawberry jello 1 cup hot water ; (boiling point) 1 16 ounce frozen sliced strawberries 1 large can crushed pineapple ; (well drained) 2 packages plain gelatin (Knox orginal gelatin) 4 bananas sliced ; (optional-pour lemon juice on banana slices and let it soaked ; for a few minutes-drain well. The lemon will keep from ; turning  brown) 1 Cup chopped nuts 1 pint Reduced fat sour cream Instructions

Combine jello with ¾ cups of hot water. wa ter. Stir until powder dissolved. Add the partially thawed strawberries. Mix well. Add the well drained pineapple. Mix well. Combine 1/2 cup of cold water and 2 bags of plain gelatin. Stir until powder  dissolved. Add to mixture. Mix well. Add sliced bananas and nuts. nu ts. Mix well. Put in the fridge until partially set or thickened. Spoon ½ of the mixture into a mold or a salad bowl. Then spread the sour cream evenly all over the top. Follow the remainder of the strawberry mixture. Chill. From: Goodies From Scratch

Cranberry Swirl Loaf  Bread 3-3 1/2 c. flour  1/3 c. sugar  1 (1/4 ounce) pkg fast rise yeast 1/2 tsp. salt 1/2 c. water  1/2 c. milk  1/3 c. cubed butter  Filling 1 c. fresh cranberries or frozen cranberries 1/4 c. brown sugar  1/4 c. water  1 Tbs. cubed butter  1/2 c. chopped walnuts 1 Tbs. lemon juice Topping 2 Tbs. flour  2 Tbs. sugar  2 Tbs. cold and divided butter 

In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In saucepan, heat water, milk, and butter to 120-130 (I did this in the microwave). Add to dry d ry ingredients, beat until combined. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine cranberries, brown sugar, and water in small saucepan. Cook over  medium heat until berries pop, about abou t 15 minutes. Remove from heat, stir in butter, walnuts, and lemon juice. Cool. Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread cooled filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan. For topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool. From: Lamp Unto My Feet

Double Apple Coffee Cake Ingredients :  Nonstick cooking oil 2/3 cup all-purpose flour  1/2 cup whole wheat flour  1 teaspoon baking soda 1 teaspoon ground cinnamom 1/4 teaspoon salt 1-1/2 cups chopped, finely peeled tart apples 1/4 cup egg product or one egg 3/4 cup granulated sugar  1/4 cup chopped pecans or nuts 1/4 cup applesauce 1/4 cup packed brown sugar  1 tablespoon all purpose flour  1 tablespoon whole wheat flour  1/2 teaspoon margarine 1/4 cup chopped pecans or walnuts Directions :

Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a small  bowl stir together the 2/3 cups all-purpose flour, the 1/2 cup whole wheat flour,  baking soda, 1 teaspoon baking soda, and salt. set aside. In a large bowl, combine the apples and egg produce; stir in granulated sugar, 1/4 cup nuts, and applesauce. Stir in flour mixture. Pour into prepared pan. For topping, stir together brown sugar. 1 tablespoon all-purpose flour, 1 tablespoon whole wheat flour, 1/2 teaspoon cinamon, Cut in margarine until mixture resemble coarse crumbs. Stir in 1/4 cup nuts. Sprinkle topping over batter  in pan. Bake in a 350 degrees oven for 25 to 30 minutes or until a wooden toothpick  inserted near centet comes out clean. Cook in pan for 10 minutes. Serve warm.

From: Goodies From Scratch

 Pumpkin-Ginger Pie With Golden Marshmallow Topping 

Crust  1 single pie crust  Streusel  1/2 cup crushed gingersnap cookies 1/4 cup chopped pecans 2 tablespoons packed brown sugar  2 tablespoons flour  2 tablespoons butter, softened   Filling  1 can (15-oz) pumpkin 1 cup evaporated milk  1/2 cup packed brown sugar  2 teaspoons grated fresh gingerroot (I just used ground ginger) 1 teaspoon pumpkin pie spice 1/4 teaspoon salt  2 eggs, slightly beaten Topping  2 to 2 1/2 cups mini marshmallows 1. Heat oven to 425 degrees F. Place cookie sheet on middle oven rack. Prepare pie crust in 9-in. pie plate for a one-crust filled pie. pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. 2. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place  pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temp to 350 degrees F.  Bake 35-45 minutes longer (mine took even longer) or until knife inserted in center  comes out clean. Cool completely on cooling cooling rack, about 3 hours. 3. Just before serving, set oven control to to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30  seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. quickly. Cover and refrigerate any remaining pie.  High Altitude Altitude (3500-6500 ft.): Don't use a cookie sheet. In step 2, during second bake time, cover edge of crust with foil strips to prevent excessive browning, and bake 35-40 minutes. Remove foil before Step 3. From: Stop and Smell the Chocolates

Pumpkin Roll Ingredients: 3 Eggs 1 c. sugar or Sucanat 1 can Pumpkin 1 TBS Lemon Juice 3/4 c. White Wheat Flour  1 tsp baking powder  2 tsp cinnamon 1 tsp ground ginger  1 tsp nutmeg 1/2 tsp salt 1 c. chopped pecans Filling: 1 c. plus 2 to 4 TBS powdered sugar, divided 2 3oz packages 1/3 fat cream cheese, softened 4 TBS butter, softened 1/2 tsp vanilla Directions: Beat eggs on high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon  juice. Set aside. Combine flour, baking powder, cinnamon, ginger, nutmeg and salt in mixing bowl; fold into pumpkin mixture. Line a greased jelly roll pan with parchment p archment paper; spray with non-stick spray. Spread pumpkin mixture over paper and top with nuts. Bake at 325 degrees for 15 m ins. or until a toothpick inserted in center comes out clean. Turn out onto a clean towel sprinkled with 2 to 4 TBS of the powdered sugar; set aside. Combine 1 cup powdered sugar with remaining ingredients; spread over cake. Gently roll up cake as for a jelly roll. Cool and serve chilled. Enjoy!! From: What's Cooking at My House!

 Sour Cream-Apple Pie

CRUST  1 refrigerated pie crust, softened or  1 frozen pie crust or  1 homemade pie crust *  FILLING 1 1/4 cups sour cream 3/4 cup granulated sugar  1/4 cup all-purpose flour  1/4 teaspoon salt  2 teaspoons vanilla 1 egg  6 cups 1/4-inch slices peeled baking apples TOPPING 1/2 cup all-purpose flour  1/2 cup chopped walnuts 1/4 cup granulated sugar  1/4 cup packed light brown sugar  1/2 teaspoon ground cinnamon  Dash salt  3 tablespoons cold butter  1. Heat oven to 400 degrees F. Prepare pie crust as directed. In large bowl, beat sour  cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended;  stir in apples. Pour into crust-lined pie plate. 2. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer. 3. Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until  ready to use. 4. Sprinkle topping over pie. Bake 20-25 minutes longer or until topping is golden brown. Cool completely on rack, about 2 hours. Cover and refrigerate any remaining   pie.  From: Stop and Smell the Chocolates

Susie's Homemade Apple Pie Ingredients: Fail Proof Pie Crust Recipe 6 cups apples, peeled, thinly sliced 3/4 cup sugar plus additional sugar for top crust 2 tbls flour  1/2 tsp cinnamon plus additional sugar for top crust 1/8 tsp nutmeg

Directions: 1. Preheat oven to 375 degrees. 2. Prepare the pie crust recipe. Line 9-inch pie plate with 1/2 the recipe. 3. In a large bowl, stir together sugar, flour, cinnamon and nutmeg. Add apples and gently toss. Transfer apples to pastry lined pie plate. Cover with remaining pie crust. Brust crust with enough milk until it pools in p laces. Sprinkle generously with sugar and cinnamon. Cut slits in the crust for venting. 4. Shield the edges of the crust with aluminum foil. Bake for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until top is golden brown. Cool on wire rack. And, if you have left over pie crust, make Poor-Man Cookies. It is another recipe my mother-in-law gave me. She got it from her mother. They grow up on a farm in Kansas and nothing was wasted...NOTHING. Besides recycling pie crust, they are really good. Give this a try: Poor-Man Cookies

Ingredients: Left over pie crust Milk for brushing Sugar, for sprinkling Cinnamon for sprinkling Directions: 1. Roll out leftover pie crust on a cookie sheet. 2. Brush with enough milk until it pools in places. 3. Generously sprinkle with sugar and cinnamon. 4. Bake at 375 degrees until golden brown. 5. Break into pieces and enjoy. From: Susie's Homemade

Yummy Chocolate Cake Chocolate Syrup Cake 1/2 cup (1 stick) butter  1 cup sugar  4 eggs 1 cup flour  1 tsp baking powder   pinch salt 1 can chocolate syrup Frosting 1/2 cup (1 stick) butter  1 cup sugar  1/3 cup evaporated milk  1/3 cup chocolate chips 1 tsp vanilla 1 cup chopped nuts Preheat oven to 350 degrees. For cake, cream together butter and sugar. Add eggs, 1 at a time, beating well after each addition. Stir together flour, baking powder and salt; add to creamed mixture. Add chocolate syrup and beat, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake for 30-35 minutes. For frosting, bring butter, sugar and evaporated milk to boil in medium saucepan. Boil Bo il for  2 minutes. Turn off heat and add chocolate chips, vanilla and chopped nuts. Stir until chips are melted. Immediately pour over warm cak e. Variation: For brownies, bake in a greased g reased jelly roll pan for 20-25 minutes. From: Neaton Chaos

Thank you all for sharing your Tried and True Thanksgiving recipes! I hope you all enjoy this little ebook that was put together by me, Kim, from www.homesteadersheart.blogspot.com