Monday, November 17, 2008

Thanks(for)giving Us a Recipe

All of us at CWDkids are looking forward to Thanksgiving! Many of us around the office have been looking for new recipes to try, but since there are only 20 of us here, the selection is limited.

We would love to know what recipes you like to serve your family and friends on Thanksgiving. Post your favorite recipe here by 11:59PM on 11/20 and we will choose the one we think sounds the yummiest.

Winner will be announced in our Kidbits' Friday November 21 post (you must check back to see if you won) We will send the lucky chef a $100 gift certificate to CWDkids.

We hope that you all have a Happy and Safe Thanksgiving!


Anonymous said...

PICK ME TO WIN!!!!!!!!!!!!

Cranberry Apple Pie

1 refrigerated pie pastry
2 cups apples, peeled, cored, and quartered
2 cups fresh cranberries (thawed if frozen)
2/3 cup sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour

Crumb topping
1/2 cup flour
1/2 cup sugar
1/4 teaspoon cinnamon
4 tablespoons cold butter, cut into 1/4-inch pieces
1. Heat the oven to 400 degrees. Line a 9-inch standard (not deep-dish) pie pan with the pastry, fluting the edge.

2. Thinly slice the apples crosswise and combine them in a large bowl with the cranberries. Add the sugar, lemon juice, and flour, mixing well. Transfer the filling to the pie shell, smoothing the top of the fruit. Bake for 30 minutes.

3. Meanwhile, in a large bowl, mix the flour, sugar, and cinnamon for the topping. Add the butter, rubbing it into the dry ingredients until the mixture resembles coarse crumbs.

4. After 30 minutes, remove the pie from the oven and reduce the temperature to 375 degrees. Spread the topping over the pie and bake it for another 25 to 30 minutes, until the top is golden and the fruit thickens and bubbles around the edges. Allow the pie to cool for 2 hours before serving. Serves 8.

Anonymous said...

Kids love this recipe as an appetizer before dinner! Pick me! Sally, a CWD Fan:)

2 cups sunflower seeds, raw
1 cup pine nuts
1 cup pumpkin seeds, raw
1 cup cranberries, dried and sweetened
1 cup raisins
1. Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well combined.

2. Transfer some to a festive bowl to serve as an appetizer. Makes 6 cups.

Jessica @ Piece Of Me said...

This has become my most favorite recipe. It is so creamy and so rich, I just can't explain how wonderful it is. You have to try it for yourself. Plus, it is super easy to make!

No Bake Peanut Butter Pie
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Anonymous said...

This is the best Holiday treat.....YaYa's Coca-Cola Cake

2 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons cocoa
1 cup coca-cola soft (best if comes from can with Santa on it)
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups mini marshmallows

1. Preheat oven to 350 degrees
2. Combine flour & sugar in lg bowl
3. Combine butter, cocoa & cola in medium saucepan over medium heat, stirring occasionally until it comes to a boil-Remove from heat and pour over flour mixture.
4. Add buttermilk, baking soda, eggs & vanilla whisking until blended. Stir in marshmallows
5. Pour batter into lightly greased & floured 13x9x2 pan and
bake 30-35 minutes. Remove from oven, let cool and let the kids help you spread the chocolate coca-cola icing all over the warm cake, while watching any Holiday show! Garnish with chopped pecans toasted with brown sugar if desired!

1/2 cup butter
3 tablespoons cocoa
6 tablespoons coca-cola (Santa can)
1 16oz. package powdered sugar sifted

1. Combine first three ingredients in a medium pan over medium heat, stirring until butter melts, remove from heat & whisk in sugar

Scribbit said...

Here are three recipes we have every year:
Smoked Gouda Rolls
Baked Brie with Honey Garlic Sauce
and Sweet Potato Souffle

Nikki said...

Mmmm...makes me hungry reading all these! We've abandoned our usual sweet potato recipe in favor of this the last couple years...

4 medium sweet potatoes, peeled and cut into 1/4-inch slices
2 granny smith apples or golden delicious apples, cored, thinly sliced into rings
1/2 cup dried cranberries or raisins
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon

Preheat oven to 450 degrees F. OR grill to medium-high.

Center sweet potatoes, apples and cranberries on the sheet of heavy-duty aluminum foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.

Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

For those who can't do without marshmallows we add those to the packet, close it back up for a few minutes and they melt nicely!

I'd love to win! :)

nanja said...

Amish Apple Cake
1/2 c. chopped pecans
2-1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour

1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda,
salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake
pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve
with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla
and milk. Serve warm sauce over cake.

Anonymous said...

This is a winner!!!

Cheesy Creamed Corn

3 pkgs. (16 oz. each) frozen corn
2 pkgs. (one 8oz. & one 3 oz.) creamed cheese, cubed
3 Tbsp. water
3 Tbsp. milk
2 Tbsp. sugar
6 slices process American Cheese, cut into small pieces

Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours, or until heated through and the cheese is melted. Stir well before serving.

Happy Thanksgiving!
Pam Duncan
Nacogdoches, TX 75965

Anonymous said...

The best ever!!

Peppermint Hot Cocoa

2 cups granulated sugar
1 cup cocoa
5 cups whole milk, divided in half
1 cup heavy cream, whipped, optional
3 Tbsp. shaved chocolate, optional
6 peppermint sticks

Mix together the sugar and the cocoa in a large saucepan. Make slurry (paste) of half the milk. the sugar, and the cocoa. Add the remaining milk. Heat over high heat until the mixture starts to simmer, reduce heat and stir until all the sugar has dissolved. Remove from heat and place in individual cups or mugs. Top with whipped cream, chocolate shavings and a peppermint stick.

Happy Memory Making!
Pam Duncan
Nacogdoches, TX

Unknown said...

Pumpkin Chip Muffins:
2 cups flour
2 cups light brown sugar
2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
1 cup vegetable oil
15 oz can pumpkin puree
4 eggs
2 cups chocolate chips
Preheat oven to 350. Lightly grease muffin tins. (Can use large or mini muffins. If making minis, reduce baking time to 11-13 minutes). Combine flour, sugar, cinnamon, salt and baking soda in large bowl. Mix oil, pumpkin and eggs in another bowl. Add wet ingredients to dry ingredients bowl. Stir well. Stir in chocolate chips. Fill muffin tins 2/3 full with batter. Bake 22 to 25 minutes. Gently remove muffins from tins and cool on wire racks.
These freeze well in freezer bags so you can make them in advance and then pull them out when company's coming! Then you don't have to worry about breakfast if they spend the night!

Unknown said...

Pound Cake Squares
1 box Duncan Hines Moist Deluxe Butter Fudge cake mix
1 stick butter
1 egg
Mix with a spoon and press into a 9 x 13 pyrex is stiff but will go in using the back of a spoon.
Mix and pour on top:
3 eggs
8 oz cream cheese softened
1 pound box confectioners sugar
Bake at 350 for one hour and 5 minutes.
Cut into squares when cool.

This recipe gets rave reviews every time. A nice and easy addition to the traditional pies at Thanksgiving.
Happy Turkey Day!
Krissy Vick

Barbara said...

This recipe is always requested for the holidays. It is a nice change from the usual green bean casseroles so popular this time of year.

Spinach Parmesan

3 pkgs (10 oz each) frozen chopped spinach
1/3 c. heavy cream
1 onion, chopped (you can use less if desired)
1 stick butter, melted (use real butter)
6 Tbsp. parmesan cheese
Sleeve of ritz crackers, crushed

Cook spinach in boiling water till tender. Drain. When cooled, squeeze out as much water as you can.
Mix spinach with onion, cream. cheese, and about half the melted butter. Mix well. Place in greased casserole dish.
Combine crushed crackers with remaining butter (if you prefer, you could use bread crumbs in place of the crackers). Sprinkle on top of spinach.
Bake at 325 about 25 mins. or until heated through.

Emily said...

Hankie Pankies
Yummy, yummy.
Easy as can be:
1 pound ground serloin
1 pound ground sausage
1 small box of Velveeta cheese
1-2 bags of mini rye bread.

Brown the meats until cooked through, then add in peices of the Velveeta cheese. Then lay out the mini rye bread slices on a baking sheet and give a good 6-8 minutes on the top shelf of the oven at 500degrees. OH, THEY ARE LIKE CRACK IN MY FAMILY!
The cool part is if you are bringing it for a holiday party, just do the meat and cheese the night before and bring it to the house just like that out of the fridge, then just put them on the rye slices and in 10 minutes start to finish, they are ready to go!
Hope you like it!
And all the submissions are AWESOME so I can get some good ideas myself. Win/win!

Anonymous said...

OK so, since the theme is Thanksgiving, I will post my grandmother's cornbread dressing. Now I make it for the family and every year someone says,"Don't mess with the dressing!"

3 - 4 boxes Jiffy cornbread mix, make cornbread, cool, and break into pieces.
1/2 small bag of pepperidge farm herb seasoned stuffing
4 - 5 bunches green onions
2 sticks butter
beat 5 or 6 eggs
add 2 Tb salt and pepper to eggs
6 TB sugar ( more or less. doesn't this sooo soudn like a grandmother???)
3 - 4 cans Swanson chicken broth
1 - 2 cans cream of chicken soup
4 T chopped parsley

Mix all together and pour into buttered 9X13 pan or pyrex dish/ Bake 30 - 4 minutes at 350. ****Be sure you can pour mixture into pan or it will be dry. Put a few pats of butter on top before baking and cover during baking.

Gulley from TExas

Anonymous said...

Harvest Cake

(I'm sure this was served at the first Thanksgiving-it just screams harvest!)

1 c self rising flour
1/2 t cinnamon
1/4 t nutmeg
1/2 c margarine
1 c sugar
2 eggs
2 cups chopped, peeled apples
1/2 cup chopped pecans

measure first three ingredients in bowl and set aside
cream margarine and sugar, then add eggs and beat. Next add dry ingredients and mix. Last, stir in nuts and apples.

Spread mixture into greased 9x9 pan. Cook approx. 30-35 min until toothpick is dry and top is golden brown. Do not overcook so as to have a moist cake.

This recipe has been in my family for years and years. No matter where I take this cake it is all gone and people ask for the recipe.

Anonymous said...

Pecan Crunch Sweet Potato Casserole

For sweet potatoes
22 ounces red-skinned sweet potatoes (about 2 large), peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt

For topping
1 1/2 cups cornflakes, crushed (we have also used Clifford Crunch cereal, which is great too)
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted

Make sweet potatoes:
Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Meanwhile, prepare topping:
Mix together all ingredients in medium bowl.

Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

Anonymous said...

You absolutely cannot beat the unique cooking method used for this pie. And it is TO DIE FOR!


Pie Shell:
1 1/2 C flour
1 tsp salt
2 T milk
1 1/2 tsp sugar
1/2 C cooking oil

Combine and mix ingredients well. Pat into greased pie plate across bottom and up sides with fingers. No rolling? HOORAY!

Pie Filling:
4 C peeled, cored and sliced apples (appox. 7-9; Granny Smith are good)
1/2 C sugar
2 T flour
1/2 tsp nutmeg
1/2 tsp cinnamon

Combine all ingredients in large bowl until apples are completely coated. The flour will make the apples "weep" so it gets very juicy. Pour into uncooked pie shell. Pile it high and scrape out all the juice with it.

1/2 c flour
1/2 c sugar
1/2 c butter

Combine flour and sugar. Cut in butter until crumbly. Sprinkle on top of uncooked pie. The pie should now look "deliciously messy".

Place entire filled pie in large brown paper bag. Staple the ends shut to seal. Place bag carefully in 350 degree oven for 1 hour 45 minutes. Make sure bag doesn't touch back or sides of oven. NO PEEKING! The pie will steam inside the bag as it cooks and the pie will be melt-in-your mouth yummy. SO FUN!

Stephanie Drew said...

i've just discovered your brand and would love to learn more!

Ooey Gooey Butter Cake

- Cake
- 1 package yellow cake mix
- 1 egg
- 1 stick butter, melted
- 3 eggs
- 1 tsp vanilla
- 1 stick butter, melted
- 1 box powdered sugar

preheat oven to 350

combine cake mix, egg and butter and mix with mixer, pat in bottom of greased 9x13 pan.

for the filling, beat cream cheese until smooth. add eggs, vanilla, butter and beat together. add entire box of powdered sugar, gradually.

spread over cake mixture and bake for 40 minutes.

for the holidays...add pumpkin, 1tsp nutmeg and 1 tsp cinnamon to filling!


moushka said...

Whoever provides Thanksgiving dinner will always serve this salad that has been a tradition in our family for over 40 years!

Raspberry Jello Salad

6 oz Pkg of Raspberry Jello
1 2/3 cup boiling water
16 oz whole cranberry sauce
16 oz crushed pineapple
1/2 cup chopped walnuts

Dissolve jello in boiling water. Mix in rest of ingredients. Refrigerate until solid, then spread with the following topping:

1 cup sour cream
6 oz cream cheese
1/4 cup chopped walnuts

Soften Cream cheese and blend in sour cream. Spread over jello mix and then sprinkle with chopped walnuts.

Eat and ENJOY!

Aprilshowers said...

Caramel Pecan Cheesecake

What You Need
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square BAKER'S Semi-Sweet Chocolate

Make It
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-WiseEnjoy a serving of this indulgent cheesecake on special occasions.NoteIf using a dark nonstick springform pan, bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set.How to Pipe ChocolatePiping chocolate takes only a flick of the wrist. Place a square of BAKER'S Semi-Sweet Baking Chocolate in a freezer-weight sealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to evenly melt chocolate. Fold down top of bag tightly and snip a tiny (about 1/8-inch) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired pattern

Lo said...

We recently discovered turnip mashed potatos. Equal parts turnips and potatos. Boil the turnips for 15 minutes until soft enough to mash, boil or microwave potatos until soft enough to mash. Then add butter, a touch of milk, and salt and pepper to taste. Delicious; creamy and slightly tart!

Tuesday Girl said...

Hereare my favorite drink recipes for Thanksgiving:
1 part Starbucks Coffee Liqueur
1 part Starbucks Cream Liqueur
1/4 part DeKuyper Peppermint Schnapps
Shake and strain into martini glass.
Garnish with a some mint.

The Candy Cane Martini
1 part Starbucks Cream Liqueur
1/2 part DeKuyper Peppermint Schnapps
1/2 part DeKuyper White Creme de Cacao1
/4 part Grenadine
Shake with ice, strain and serve in a martini glass rimmed with crushed peppermint

tuesdayef(at) aol dot com

Sister Lynn said...

This is a simple and VERY tasty alternate to plain cranberry sauce - it is a Thanskgiving tradition at our place.

Best Cranberry Sauce EVER!

3 cups fresh or frozen cranberries
2 cups water
1 tart apple
1/2 orange
1 1/4 c sugar
1/2 tsp cinnamon
1/4 ground cloves

Squeeze juice from orange and set aside. Remove the inner membrance from the orange and cut the rind into a small dice. Boil the rind in the 2 cups water for 10 minutes then drain and set aside.

Peel, core, and dice the apple. Place apple pieces, cranberries, orange juice and rind in a meduim saucepan, add sugar and spices and bring to a boil. Reduce heat and let simmer gently stirring occasionally. Cook till sauce thickens, apples are tender and the cranberries have burst. Spprox. 15 minutes. Put in heatproof bowl and let cool at least 1 hour before serving. Makes about 4 cups.

aud1inok said...

Great to make ahead and serve Thanksgiving morning while you are busy preparing the holiday meal!!! (My 3 year old daughter loves to help make this recipe. The trick is to still have enough cranberries for the muffins!)


1 cup dried cranberries
1/3 cup fresh squeezed orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temp
2 teaspoons grated orange zest
2/3 cup granulated sugar, plus more for topping muffins, if desired
2 large eggs, at room temp
1/2 cup milk

Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, bring just to a simmer over med. heat. Remove from heat, and set aside to cool and plump.
Spray (48)mini muffin pans with Pam. Sift flour, baking powder, and salt into a bowl and set aside.
In a standing mixer fitted with paddle attachment, or with a hand-held mixer in a large bowl, cream butter, orange zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tins and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.

Brooke said...

This one if for the grownups because we need to have some vegetables that aren't TOO heavy. But, honestly, my kids really like it - even the baby! And it's SO simple. Sometimes I crumple it over mashed potatoes or soup. Otherwise, I just serve a ton of it on the side of everything.


Preheat oven to 375

Take ANY type of Kale and remove the stems (unless it's baby kale) toss in extra virgin olive oil and lay out on a baking sheet in a single layer.

Bake for 5-7 minutes then flip each and bake for 5 minutes more until it's crunchy.

Maggie Smith said...

This recipe goes way back to my great grandmother. We have this every Thanksgiving and it has a lot of sentimentality behind it!

Cranberry Relish

1 c. raw cranberries, chopped very small
1 c. unpeeled raw apples, chopped very small
1/2 c. sugar

Mix these top three ingredients and let sit.

Mix 1 small package of lemon Jello with 1 1/2 c. of hot water. Chill until partially set.

When Jello is partially set, mix in cran/apple mixture along with 1/2 c. chopped walnuts and 1/2 c. of seeded green grapes (that are quartered).

Refrigerate until firm and serve with a dollop of Miracle Whip in the center.


Anonymous said...

This is one of our favorites, and it is sooo much better than just pumpkin pie. So smooth, creamy and yummy!

Ginger-Pumpkin Cheesecake

Crumb Crust

1 Cup Graham Cracker Crumbs
3 Tbs. butter melted
2 Tbs. sugar

Pumpkin Filling

16 oz. cream cheese softened
1 1/4 cups sugar
1 15-oz can solid pack pumpkin or about 1 3/4 cups pureed pumpkin
2 vanilla extract
3/4 cup sour cream
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. allspice
1/4 salt
4 large eggs


1/2 cup apricot jam or glaze
1/2 cup sliced crystallized ginger (opt.)

Crust: Preheat oven to 350 degrees. In a 9 by 3 springform pan, combine graham cracker crumbs, melted butter and sugar; stir with fork until moistened. Press mixture onto bottom of pan. Tightly wrap outside of pan with heavy duty foil. Bake 10 minutes. Cool completely in pan on wire rack. Do not remove foil.

Pumpkin Filling: In a large bowl, with mixer at medium speed, beat cream cheese until smooth. Beat in sugar until blended, about one minute, scraping bowl with spatula. Reduce speed to low. Beat in pumpkin, sour cream, vanilla extract, cinnamon, allspice, ginger and salt. Add eggs, one at a time, beating just until blended.
Pour pumpkin mixture onto crust and set springform pan in large roasting pan. Place roasting pan on oven rack. Pour enough very hot water into roasting pan to come 1inch up side of springform pan. Bake until center of cake barely jiggles, about 1 hour and 10 minutes.
Remove cheesecake pan from water bath and transfer to wire rack to cool; remove foil. Cool completly in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or overnight.
Melt 1/2 cup apricot jam or glaze and brush onto the top of the cheesecake. Sprinkle the crystallized ginger around the edges.

Hope you enjoy if you make it and thank you for the chance to win!


michelle said...

In our family, it isn't a festive occasion without Pioneer Woman's Creamy Mashed Potatoes. In fact, you can't go wrong with any of PW's holiday recipes.

Holidays also mean holiday baking, and Chocolate Almond Nanaimo Bars are always on the list. (scroll down for the recipe)

For ethnic dishes, we include lefse, a Norweigan flatbread.

And every holiday celebration also includes Grandma's Lemon-Jello Salad.

This was a great idea for a contest. I am enjoying reading through all of the recipes posted by others. Thanks for the giveaway.

michelle at northofthe49 dot com

Anonymous said...

It's SUPERCORN! We just love this recipe.

1 can (15 oz) undrained whole kernel corn

1 can (15 oz) cream style corn

1 8oz box Jiffy Cornbread Box Mix

1 cup sour cream

1/2 cup margarine or butter

Mix ingredients together and bax at 350 for 1 hour.

Anonymous said...

Sorry, my email is!

brandyk said...

works as dessert or side dish, and is so yummy!

Sweet Potato and Cranberry Quiche
1/2 lb Sweet potatoes
4 Eggs
1/2 lb Carrots
1/2 lb Cream cheese
1/2 lb Cranberries
dash Nutmeg
2/3 c Sugar
dash Salt
1/2 c Milk
1 Quiche shell

Start some salted water boiling. Preheat oven to 375 degrees F. Peel and grate the sweet potatoes. Grate carrots. Put grated vegetables into an empty saucepan. Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. Wash cranberries and pick out the ones that are soft or blemished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. Beat together the milk, eggs, cream cheese, a little nutmeg and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. Bake at 375 degrees F. for 40 minutes or until the top is golden and firm.

Kristie said...

Hot German Potato Salad

Boil 6 medium-sized potatoes in their skins until tender. Peel and slice thinly into bowl. Fry 6 slices bacon until crisp.

Cook in 1/3 cup of the bacon fat in the skillet until yellow...
3/4 cup chopped onion
Mix in...
2 Tbsp Flour
1-2 Tbsp sugar (as desired)
1.5 tsp salt
1/2 tsp celery seed (optional)
dash of pepper
Stir in gradually...
3/4 cup water
1/2 cup vinegar

Cook, stirring until mixture boils. Boil 1 min. Pour over the potatoes. Add the crisp bacon, broken into pieces (save some for garnishing). Cover, and let stand until ready to serve. Serves 6.

Anonymous said...

I will be making Martha Stewart's Whipped Sweet Potatoes with Caramelized Apples -- our fav version of this dish!


Serves 6

* 4 large sweet potatoes, pierced with the tines of a fork
* 1/4 cup (1/2 stick) unsalted butter, softened
* 2 tablespoons heavy cream
* 1/2 cup applesauce, preferably homemade
* 2 teaspoons grated fresh peeled ginger
* 1 teaspoon coarse salt
* Freshly ground pepper
* 2 apples (1 pound), peeled, cored, and cut into 1-inch pieces
* 3 tablespoons sugar


1. Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.
2. Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.
3. Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.
4. Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.
5. Remove potato mixture from oven; top with caramelized apples, and serve.

Anonymous said...

Decadent Peanut Butter Pie


1 prepared chocolate cookie pie crust
1 cup peanut butter (creamy)
8oz cream cheese (room temp)
1/2 cup sugar
12 oz container of cool whip (divided)
11.75 oz jar of hot fudge topping (divided)


Brush crust with egg white and bake for 5 min on 375 or according to directions.

In medium bowl, beat peanut butter, cream cheese, and sugar. Gently fold in (w/spatula or spoon) 3 cups of cool whip. Stir until completely mixed. Spoon mixture into pie shell (once pie shell is cooled). Using spatula smooth the mixture to the edge of pie crust. Reserve 2 tbs of hot fudge - set aside. Microwave rest of hot fudge for 1 minute. Stir. Spread hot fudge over pie, covering the peanut butter layer (minus a little edge). Refrigerate overnight (at least 3 hours).

Spread remaining cool whip over hot fudge later being careful not to mix the 2 layers. Put 2 tbs hot fudge in baggie. Knead for a few seconds. Cut a tiny hole in corner of baggie and drizzle hot fudge over pie in diagonal stripes (kinda squiggly thought). Do the same with 2 tbs peanut butter. drizzling in the opposite direction.

Libby Design said...

My family aren't real big pumpkin pie fans, so the last couple of years I've been making this dessert as an alternative...we actually love it so much that we have it throughout the year as well!

Pumpkin Dessert

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts (you can leave these out if there's concern about allergies to nuts)

Mix fist 5 ingredients. Transfer to a greased 13x9 pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts (optional). Bake at 350 degrees for one hour or until toothpick inserted in middle comes out clean. Then enjoy!!

Also, just wanted to say what a fun way to have people enter a contest!! I copied down several of the other recipes people posted - can't wait to see who wins!! Thank you!


PS said...

Twice Baked Sweet Potatoes.
Serves 12. (I usually have to double for our large family!)

I lifted this from Martha awhile ago, but made some of my own changes.

* 14 med sized sweet potatoes
* 1/2 cup sour cream
* 6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
* 1 3/4 cups packed light-brown sugar
* 3 1/2 teaspoons freshly squeezed lemon juice
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon ground cinnamon
* Coarse salt and freshly ground pepper
* 2/3 cup pecans, toasted, coarsely chopped
* 40 large marshmallows, halved crosswise


1. Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

(If your feeling lazy, don't re-stuff. Just put the scooped out potatoes in a casserole dish and serve as is!)

Anonymous said...

Corn Casserole

1 can whole corn (do not drain)
1 can creamed corn
1 stick of unsalted butter
1 cup velveta Cheese
1 cup of macaroni noddles

Preheat oven to 350. Add all ingredients above in a well greased 13x9 baking pan. Cook for one hour. Stir after 30 minutes of cooking.

iseekids said...

Family favorite (and a recipe passed on through generations in my hubby's family)

Fattening But Tasty Green Beans

*Green beans (fresh or canned, I use three cans, undrained)
*Tablespoon butter
*Tablespoon bacon grease

Simmer all ingredients in a pot for a minimum of 5 hours adding water as needed. The longer they cook the better they taste!

Anonymous said...

My personal favorite is "green stuff".
1 container of cool whip
1 pkg of pistashio nut jello mix
1 pkg mini marshmellos
1 can of pineapple chuncks
mix it all up put it the frig.

Kimberly said...

Chicken (or Turkey) with Cranbury Chutney.

Cranberry Chutney

1 1/2 cups fresh or frozen cranberries
1 medium pear, peeled, chopped
1/2 cup packed brown sugar
1/3 cup raisins
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup water
1 tablespoon vinegar

1/4 cup butter or margarine
8 boneless skinless chicken breasts (about 4 oz each) - or you can substitue turkey.
1/4 teaspoon pepper
2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each)
1 package (4 oz) garlic-and-herb spreadable cheese
1 egg, beaten, if desired

1. In 1 1/2-quart microwavable bowl, mix chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.

2. Meanwhile, heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.

3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of the dough; cut into 8 rectangles. Press each into 6x4-inch rectangle.

4. Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.

5. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.

Thank you for a wonderful giveaway!!!!

HunnyV "at" Optonline "dot" net

Gus and Clay's Mama said...

Yummy Rosemary Turkey-

-Place oranges, lemons, and rosemary and garlic inside the cavity of the turkey
- rub olive oil all over turkey body
- make some slits into the thigh meat; insert one garlic clove and 1 rosemary sprig in each slit
- using a spatula or your hand, separate the skin from the turkey breast
- stuff your favorite stuffing inside. This protects the breast from getting extra dry but also makes sure the stuffing gets properly heated. It also allows you to use the cavity for oranges, lemons, and spices!

Anonymous said...

This is the BEST Thanksgiving Recipe!!!!!!!

Pumpkin Crunch

1 Large can of Pumpkin or 2 small cans.
1 Large can of evaporated milk
1 Cup of sugar
3 eggs
1/2 teaspoon cinnamon
1 Box yellow cake mix
1 cup chopped nuts (pecans)
2 sticks of butter (melted & cooled)

1 8oz. package of creme cheese
3/4 cup of cool whip
1/2 cup powdered sugar

Preheat oven to 350 degrees
Line a 9X13 pan with wax paper, mix pumpkin, milk, sugar, eggs and cinnamon-pour into the lined pan. Pour/sprinkle dry cake mix evenly onto the pumpkin mixture. Pat nuts onto the cake mix. Spoon butter over nuts evenly. Bake at 350 degrees for 50-60 minutes. Invert and peel off wax paper. Let it COOL. Mix icing, frost and refrigerate.

organicmommy said...

Scalloped Potatoes & Ham

3 lbs Potatoes Peeled and Sliced
1 c shredded cheddar
1/2 c chopped onion
1 c chopped ham
1 can cream of mushroom soup
1/2 c water
garlic powder, salt and pepper to taste

Place potatoes in crockpost
Mix in ham, cheese and onion
Mix water and can of soup together and season, pour over top of potatoes
cook on high 4 hours

Rockin' Mama said...

I made this last year and it was awesome (it's from Williams Sonoma)

Apple, Shallot and Herb Dressing

1-lb. loaf French bread, torn into 1/2-inch pieces
4 Tbs. (1/2 stick) unsalted butter
10 shallots, peeled and cut into 1/2-inch-thick
1 fennel bulb, trimmed and cut into 1/2-inch dice
1 celery root, peeled and cut into 1/2-inch dice
1 1/2 cups toasted walnuts, coarsely chopped
2 Fuji or McIntosh apples, peeled, cored and cut
into 1/4-inch dice
Salt and freshly ground pepper, to taste
1/2 tsp. finely ground coriander
2 tsp. chopped fresh thyme
2 tsp. chopped fresh sage
1 cup golden raisins
3 to 4 cups milk

Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.

In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.

Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12.

jasonncaryn at yahoo dot com

Heather said...

I found this recipe a few years ago and I look forward to it every Thanksgiving. It is from FoodNetwork for Whipped Sweet Potatoes with Honey and Bananas. It is AMAZING.