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All across the US, thoughts are turning toward one special day where roasting pans groan from holding large turkeys, giant bowls of stuffing are being prepped and pies are being baked. Airports are crammed with travelers and living rooms are prepped for more football than you can shake a stick at.
You can hear the rattling of paper from people scouring black Friday sales circulars and the beginning of Christmas music gracing the airwaves.
Thus begins Thanksgiving week and the official kickoff to the holiday season!
So share with those who may be recipe challenged or are looking for something new to make: what is your favorite thing to make? Will you share the recipe?
FOUR lucky commenters will win one of these fabulous books from our goddesses:
A Matter of Scandal from Suzanne Enoch
How to Capture a Countess by Karen Hawkins
The Truth About Lord Stoneville by Sabrina Jeffries
Sinful in Satin by Madeline Hunter
40 Comments on “Fun Contest Saturday: Pre-turkey edition”
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PORT WINE TRIFLE
Sponge Cake: cut the cake into bite sized squares.
Port: as much or as little as you want to soak in the cake
Raspberry Jelly: just use half the recommended water , you want it firm to cut into bite sized squares
Bananas: sliced up
Vanilla Custard
Fold all the ingredients gently through.
You can buy the cake & custard – but it’s best when made from scratch.
Just use amounts enough for however many people you want to feed.
Posted on November 17, 2012 at 3:53 am.
Here’s a good recipe to use up the leftover turkey. It is diabetic friendly and if you don’t like beans then it can be substituted for peas and corn.
Shepherd’s Pie.
8 oz lean ground beef (10% fat) (or ground turkey)
1/2 cup fresh chopped onion
1/2 cup canned mushroom slices, drained
2 cup green beans, canned and drained , rinsed
10 3/4 oz Soup, cream of mushroom, low sodium, ready to serve, canned
1/2 cup fat free sour cream
2 1/3 cup cold water , boiling
2 cup instant mashed potato flakes
1 tsp dried parsley
3/4 cup low fat cheddar cheese, shredded
2 Cooking Spray, canola, with butter flavor, 1/3 sec spray
Directions
1 Preheat oven to 375 degrees F.
2 Brown meat and onion in a large skillet sprayed with butter-flavored cooking spray.
3 Spread meat mixture into an 8-by-12-inch baking dish sprayed with butter-flavored cooking spray. Layer the mushrooms and green beans over the top.
4 Mix together the mushroom soup and 1/4 cup sour cream in a small mixing bowl, and spoon this mixture over the green beans.
5 In a saucepan combine boiling water and potato flakes. Fold in remaining 1/4 cup sour cream and parsley flakes. Spread this potato mixture over the soup mixture.
6 Sprinkle the Cheddar cheese over the top and bake for 20 to 25 minutes.
7 Remove from oven and let set for 5 minutes before cutting into 6 servings.
Posted on November 17, 2012 at 4:53 am.
Mashed potatoes
Posted on November 17, 2012 at 7:36 am.
Let’s try that again
Mashed potatoes
This sounds starange but believe me, it’s good:
However many potatoes you want to make
equal parts butter (or margarine) and mayonnaise (NOT Miracle Whip) – about 3 heaping tablespoons of each for a bag of potatoes I’d guess
a drizzle of cream
salt and pepper to taste
Add it all together and mash to your heart’s content.
Just remember, people put sour cream in their potatoes all the time, this is the same concept just a less obvious flavor. It makes them creamy, as does the cream, and it doesn’t have a ton of tang or anything to mask the potatoes. These are requested every year and are always gone by the time dinner is over, no matter how much I make. My FIL thought I was crazy the first time I asked for mayo while making mashed potatoes but he’s a convert now, too.
Posted on November 17, 2012 at 7:46 am.
Liz, we put sour cream and heavy whipping cream in ours and then whip them on high speed until they are light and fluffy. And you must use real butter,
Posted on November 17, 2012 at 1:55 pm.
I’m diggin this mayo idea…
Posted on November 17, 2012 at 1:58 pm.
We actually use cream cheese, heavy cream, and lots of butter and then whip. Of course we take out all the calories first. :O)
Posted on November 17, 2012 at 3:12 pm.
HEALTHIER BUT STILL TASTY PUMPKIN BREAD
3C ALL PURPOSE FLOUR
2C SUGAR
2 TEASP BAKING SODA
½ TEASP GROUND CLOVES
1 TEASP CINNAMON
1 TEASP NUTMEG (OPTIONAL)
1 TEASP SALT
½ TEASP BAKING POWDER
2 CUPS OF PUMPKIN
2/3 CUPS OLIVE OIL
3 EGGS, SLIGHTLY BEATEN
½ C WALNUTS (OPTIONAL)
PREHEAT OVEN TO 350. GREASE WELL TWO 9X5” LOAF PANS. WITH A FORK, MIX THE FLOUR AND OTHER DRY INGREDIENTS TOGETHER.
WITH FORK OR SPOON, ADD IN PUMPKIN AND OLIVE OIL AND EGGS, JUST UNTIL BLENDED.
POUR BATTER INTO PREPARED PANS, BAKE 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN.
COOL IN PANS, ON WIRE RACKS FOR 10 MINUTES, THEN REMOVE FROM PANS AND COOL COMPLETELY ON THE WIRE RACKS.
END!
TIPS: to make this even healthier, use whole grain flour, and organic canned pumpkin.
Posted on November 17, 2012 at 7:42 am.
Change of plans. I’m going to Liz B’s as the uninvited guest for some of those mashed potatoes.
Posted on November 17, 2012 at 7:49 am.
Yeah, I’m in, too. YUM
Posted on November 17, 2012 at 1:57 pm.
You all are more than welcome! I have a big bag of potatoes and a new jar of mayo.
Posted on November 17, 2012 at 5:56 pm.
I’ll go for super easy this morning.
Corn Pudding
1 can whole kernel corn, drained
1 can cream corn
2 eggs, beaten
1 stick butter, melted
1 cup sour cream
1 box Jiffy corn mix
Pour into 8×8 or 9×9 pan
350 degrees for 1 hour
Enjoy!
Posted on November 17, 2012 at 8:43 am.
White Velvet Cheesecake
( a light white chocolate cheesecake with hints of lemon)
2 pkgs cream cheese, softened
1/3 c white sugar
1tsp lemon juice
6 squares white chocolate, melted and cooled ( but still pour-able)
3/4c sour cream
2 eggs
1 tsp vanilla
Topping:
1c sour cream
2tbsp white sugar
Preheat oven to 450F
beat cream cheese,lemon juice, sugar until smooth. add eggs, white chocolate,sour cream and vanilla.
Pour batter into lightly greased 8.5″ springform pan. smooth top.
bake for 10mins.
reduce heat to 250F and bake 35 mins longer.
Mix together topping ingredients and spread on cheesecake. bake 5 mins longer.
Remove from oven, run shapr knife aroundrim of pan to loosen cheesecake.cool thoroughly at room temp then chill in fridge for at least 3 hrs.
Can garnish with white chocolate curls or lemon zest
It has the ability to render 5 chatty women on a reunion silent to savour. trust me. I wish I had video of the event.:-)
Posted on November 17, 2012 at 9:02 am.
and no crust means gluten-free for those of you who can’t eat it.
Posted on November 17, 2012 at 9:05 am.
I actually use make a graham cracker crust and put Baileys Irish Cream in with the melted butter. Decadent, but good. :O)
Posted on November 17, 2012 at 3:15 pm.
this one works without one. I’ve made other cheesecakes that have crusts. you know, I’ve never had Bailey’s.
Posted on November 17, 2012 at 7:29 pm.
Salad of baked pear and walnut with a Roquefort sauce
dark bread for croutons
200 g Roquefort cheese
olive oil
2 large pears (Doyenne or Durondeau)
butter
20 cl cream culinary
1 egg yolk
fresh young leaf lettuce
8 tablespoons chopped walnuts
walnut oil
Cut 20 shapes (for croutons) out of dark bread (1.5 cm thick).
Mix in a bowl with a good splash of olive oil and 50 g ‘mashed’ Roquefort Cheese.
Sop the bread in this mixture and fry golden brown in the oven at 180 °.
Break the walnuts into pieces and fry in walnut oil.
Wash the pears and cut them into slices about 1 cm thick.
Fry the slices in butter until they’re golden.
Melt 150 g Roquefort cheese in the cream culinary, put it on a low stove and add an egg yolk until it binds lightly, then turn the heat off.
Serve a bunch of lettuce in the middle of a nice large platter.
Lay a full tablespoon of walnuts on top of it, put the baked pear (5 segments) like the rays of the ‘sun’ around the walnut and then place the bread croutons in between.
Cover with the Roquefort sauce.
Posted on November 17, 2012 at 11:56 am.
appetizes
Posted on November 17, 2012 at 1:21 pm.
ICED PUMPKIN COOKIES
COOKIE INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
½ cup semi chocolate chips
ICING INGREDIENTS:
2 cups confectioners’ sugar
3 tablespoons milk
4 ounces cream cheese-softened
1 teaspoon maple extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients and chocolate chips. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners’ sugar, cream cheese, milk, and extract. Add milk as needed, to achieve drizzling consistency.
A yummy cookie like this is sometimes better than a whole slice of pumpkin pie. Enjoy!
Posted on November 17, 2012 at 2:06 pm.
Green Beans w/tomatos: [Pioneer Woman's receipe]
Ingredients
8 slices bacon (regular, not thick cut), cut into 1-inch pieces
1 large onion, chopped
2 pounds fresh green beans, trimmed
Three 14.5-ounce cans whole tomatoes with juice
Salt and black pepper
Cayenne pepper
Directions
Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat, and then add the onions. Cook until the bacon and onions are golden brown. Add the green beans and tomatoes to the pan. Sprinkle in salt, black pepper and cayenne pepper to taste. Stir gently to combine, and then and cover the pot and reduce the heat to low. Simmer for 1 hour.
Posted on November 17, 2012 at 2:08 pm.
That sounds so good, I will have to try it. My DIL, Mahni makes this wicked good green bean and bacon dish. It is great hot or cold, I have to get her to give up the recipe.
Posted on November 17, 2012 at 2:15 pm.
I usually do the turkey so that means I do the stuffing and gravy as well. Stuffing is pretty standard: white & wheat bread cubed, diced onions, celery,peeled apple (kids hate the peels), chicken stock, 3 eggs, cube of melted butter. Add fresh sage, tarragon,sea salt, ground black pepper, and 1/2t cinnamon. This year I may add bacon strips to the cavity of the turkey for a different taste.
While the bird is cooking I put the giblets & neck in a 3 qt pan of water and chicken stock, onions, diced celery tops, sage, tarragon and poultry seasoning. Simmer, adding liquid as needed until the neck bones start falling apart. Remove the meat from the pan, give the heart & liver tot he cats, eat the gizzard and take all the meat from the neck bones.Bring the liquid to a boil, add juice from turkey pan, shredded neck meat, and thicken with a flour & cornstarch paste.
Posted on November 17, 2012 at 2:12 pm.
Lots of us seem to like sweets…Imagine that! My favorite thing to make is Congo Bars, a brown sugar bar cookie with nuts and chocolate chips. Yummm. Recipe follows.
CONGO BARS
2-3/4 c. flour
2-1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter or margarine, melted
1 lb. brown sugar (2-1/2 c.)
3 eggs
6 oz. chocolate chips
1 tsp. vanilla
1 c. chopped walnuts or pecans
Mix flour, baking powder and salt. In a large bowl, combine melted butter and brown sugar. Allow to cool slightly. Add eggs one at a time, beating well after each. Add dry ingredients, nuts, chocolate chips and vanilla. Pour into greased and floured pan (10-1/2 x 15-1/2 x ¾ inches.) Bake at 350F for 25 minutes. Cool. Cut into 60 bars.
Posted on November 17, 2012 at 2:13 pm.
This is my standard for keeping the kids out of the kitchen while the big meal is cooking. I don’t mind because it is all fresh veggies.
Layered Bean Dip and Chips for snacks throughout the day
Refried Beans spread across the bottom of a pan
Sour Cream spread across the beans
Salsa spread across the sour cream
Shredded cheese sprinkled on top of the salsa
Green Onions, Tomatoes, and Olives to top it off
Corn chips to eat it with
Homemade Salsa:
Green Onions, Tomatoes, Olives, Sprinkle of Sea Salt, Lime Juice
Posted on November 17, 2012 at 2:41 pm.
I’m trying this recipe this year. My DH (after 10 years together) informed me last year that sweet potato pie is his favorite. I bought him one last year so this year I’m going to try and make one.
Sweet Potato Pie
Ingredients:
1/4 cup butter, softened
2 eggs, separated
1 cup sugar
3/4 cup evaporated milk
1 1/2 cups cooked mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 unbaked 9-inch pie crust
Directions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar with an electric mixer. Beat until blended then add egg yolks and beat.
3. Stir in sweet potatoes, vanilla, milk, nutmeg, cinnamon, and ginger.
4. In a separate bowl, beat the egg whites. When foamy, slowly add 1/4 cup sugar and beat until stiff. Fold into the sweet potato mixture.
5. Place in pie crust, bake about 40 minutes until firm. Serve with whipped cream.
Posted on November 17, 2012 at 2:59 pm.
Sugar Pumpkin Pie
Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!
Yield 2 deep dish pies
Ingredients
• 2 sugar pumpkins
• 2 deep dish single crust pie (Abby: use graham cracker shells)
• 4 eggs
• 2 c Demarara sugar
• 2T flour
• 2T pumpkin pie spice
• 1 tsp salt
• 1/2 pt heavy cream
• 1 c sour cream
•
Directions
1. Cut pumpkin in half, remove seeds. (set seeds aside to roast)
2. Place cut side down on cookie sheet lined with lightly oiled foil or nonstick foil
3. Bake 325 degrees F (165 C) for 40 minutes or until flesh is fork-tender
4. Cool until you can handle (but still warm)
5. Scrape flesh from peel
6. In large bowl, slightly beat eggs. Add remaining ingredients and beat until smooth
7. Pour into unbaked shell (also works well with baked shell, but you have to cover crust with foil when baking pie)
8. Bake 15 minutes at 425 degrees, lower heat to 350 and bake an additional 45 minutes or until toothpick or knife inserted in center comes out clean.
Posted on November 17, 2012 at 3:00 pm.
I make my grandmother hot bacon dressing for the endive. It is great cold, the next day, spread on a turkey sandwich. Lets face it anything with bacon is good! :O)
2 eggs
1 cup sugar
1/2 cup vinegar
Cook over medium heat until thickened
Then add:
4tbls. mayonnaise (not Miracle Whip)
4tbls. cream
Fry bacon (I use a pound,you can never have too much bacon)
Crumble and add to above mixture
A old Pennsylvania Dutch recipe from my grandmother.
Posted on November 17, 2012 at 3:06 pm.
Crock Pot Mac & Cheese
Ingredients:
8 oz. Elbow Macaroni
1 stick butter, melted
12 oz. Evaporated Milk
2 eggs, beaten
2 c shredded cheese (your choice)
Salt & Pepper To Taste
Directions:
Boil Macaroni until tender, drain and let cool. Turn Crock Pot on High. Add Macaroni, beaten eggs, stir, add milk, butter, salt & pepper and 1/4 of the cheese. Stir. Add remaining amount of cheese to top. Cover with lid and do not raise lid for 3 hrs.
Tips: I always use 2 different types of Cheese. Sharp Cheddar and Parmesan. Also, I add 6 oz. more of milk, it’s seems to make it creamier.
Posted on November 17, 2012 at 3:11 pm.
The simplest roasted potato side dish I make is also the most requested one. Everyone loves them and the soft inside and tasty roasted outside.
1 40 bag of honey gold Mini potatoes cut into quarters
1 egg white
1/4 cup Parmesan cheese, I use Kraft in a can
1 tsp garlic powder
Whip egg white with a fork add cheese, garlic powder and coat potato quarters. Place potatoes on cookie sheet, I cover mine with nonstick foil for easy removal and cleanup. Bake for 35 minutes at 425′. Great with any entree, beef, pork, chicken, meatloaf, etc. I think the old adage is true, the simpler the better.
Posted on November 17, 2012 at 4:32 pm.
Mmmmm! Sounds yum and easy enough even for someone like me who can’t cook, as in properly (*hangs head in shame*). Am definitely going to try this out. Thanks a bunch for the tip
Posted on November 17, 2012 at 6:24 pm.
This is going to sound awful but I cheat! I buy pre-made cake mix and pre-made cookie mix. All I really have to do is mix it with an egg or two plus water and that’s about it….
Posted on November 17, 2012 at 5:51 pm.
Finally I’m posting the recipe for Butterscotch Pie.
This can go into a pre-baked 9″ crust but we use a Keebler Shortbread ready-made crust.
3 eggs, separated. You can make a meringue, but we use whipped cream.
1-1/2 c packed brown sugar. We use light brown sugar.
1/3 c flour
2-1/4 c milk
2 Tbs butter
1 tsp vanilla
Mix the flour and brown sugar in a heavy pot using a wooden spoon or whisk. Cook on medium/low heat until reaches a gentle boil. Mixture should be very thick. Boil one minute more. Remove from heat. Add beaten egg yolks to one cup of the hot pudding. Return mixture to pot and cook for two minutes more. Remove from heat and add butter and vanilla.
Posted on November 17, 2012 at 7:01 pm.
Cont. Pour into pie crust and chill for about four or five hours before serving.
Posted on November 17, 2012 at 7:03 pm.
This year for the first time I’m suppose to cook the turkey. Should be interesting….. Last few years I’ve done dessert, ever heard of Betty Crocker, Duncan Hines or Pillsbury? They’re my best friends.
Posted on November 17, 2012 at 8:10 pm.
I’m going to try this recipe I got off a blog:
2 Ingredient Lemon Bar Cake
sprinkle powdered sugar on top of it
Ingredients:
1 box of Angel Food Mix
1 can of Lemon Filling (think it was like 15.7 size)
How to Make:
Heat oven to 350 degrees.
Mix together the angel food mix with the pie filling, stir by hand. That is very important, you don’t want to over mix this as it won’t turn out that good.
It will get kind of fluffy, once you see it is well mixed, then Pour the mix into a 9×13 greased pan. Place in oven and bake for around 20-25 minutes. This will vary depending on your altitude, so please take note of that.
Once it is done the top will be a golden brown color in area’s and won’t giggle too much. Allow to cool on cooling rack, sprinkle powdered sugar on top of it, then cut and enjoy!!
Posted on November 17, 2012 at 8:32 pm.
I am going easy myself.
Cherry Cheese Cake for Diabetics.
1 8 oz package of cream cheese
1 8 oz cool whip
1/4 cup of splenda
1 gram cracker pie crust
1 can of cherry pie filling now sugar added kind.
Soften cream cheese and splenda and cool whip and beat with a mixer to well blended. Pour into pie crust and chill. Top with the low sugar cherry pie filling.
This is pretty good for diabetics my husband loves it. I try to choose the ingredents that has the lowest grams of sugar.
Posted on November 17, 2012 at 8:38 pm.
Pumpkin Cheesecake Bars, but since I’m too lazy to type out the recipe, I’ll provide a link.
http://www.myrecipes.com/recipe/pumpkin-cheesecake-bars-10000001673144/
I have lost count of how many times I’ve given this recipe out. Whenever I take them someplace, I never come home with any. It’s a little extra work, but the payoff is big.
Posted on November 18, 2012 at 1:51 am.
So share with those who may be recipe challenged or are looking for something new to make: what is your favorite thing to make? Will you share the recipe?
I’m thinking of baking these cookies that I’ve eaten from an event that I’d attended. I found the recipe at http://allrecipes.com and I want to try them out!
And since I’m more of a baker than a cooker of those savory dishes that takes up the main place in any meal, this is my kind of thing.
Again, the recipe is taken from the website mentioned above, so here it is:
LACEY OATMEAL COOKIES
Original recipe makes 4 dozen Change Servings
Ingredients
1 cup quick cooking oats
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup white sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
,u>Directions
Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Posted on November 18, 2012 at 3:22 am.
This is more for the casual get-togethers at the holidays, and you can adjust the heat by getting mild or hot breakfast sausage and mild, regular or hot Ro-Tels:
White Queso:
*2 bricks of cream cheese at room temp
*1 can Ro-Tel tomatoes and chilis, drained with juice set aside
*1 package breakfast sausage (cooked, crumbled, drained and rinsed)
Using one of those crock pot liner bags helps IMMENSELY! Line the crock pot with a bag, and put the all the ingredients in and turn the crock pot on high. As the cream cheese melts, it thins out, but keep the juice from the Ro-Tels just in case it is still too thick.
It’s easy to double or triple the recipe for larger parties, too.
Posted on November 19, 2012 at 12:43 pm.
Great list of receipes!! Thanks!
Posted on November 19, 2012 at 12:47 pm.