Tuesday, November 25, 2008

Cranberry Mold

1- 3 oz pkg raspberry or cherry jello
1 small can crushed pineapple
1 can whole cranberries
1/2 cup chopped walnuts
1/2 cup chopped celery

Drain pineapple, save juice. Add water to juice to make 1 1/2 cups. Heat and pour over jello, cool slightly. Add can of cranberries, then pineapple-stir until mixed. Add walnuts and celery, refrigerate several hours until firm.

Monday, November 24, 2008

Turkey with Brown Sugar Brine

This turkey benefits from a technique called brining—soaking the bird in a seasoned saltwater solution, which draws moisture and flavorings into the meat. Brining helps keep the meat juicy without giving it a salty taste.

2 1/2 cups kosher salt
2/3 cup firmly packed light brown sugar
1 Tbs. peppercorns
1 gallon water
1 1/2 gallons ice water
1 turkey, 16 to 18 lb., rinsed

In a large pot over high heat, combine the salt, brown sugar, peppercorns and the 1 gallon water. Bring to a boil and continue boiling, stirring to dissolve the salt and sugar, about 3 minutes. Remove from the heat and transfer to a large bowl. Let cool to lukewarm, about 1 hour. Stir 1/2 gallon of the ice water into the brine. Place the turkey in the brining bag. Pour in the brine and the remaining 1 gallon ice water. Using the sealing clip, seal the bag securely and refrigerate for 6 to 24 hours. For added stability, place the bag in a pot or on a baking sheet. Remove the turkey from the brine. Rinse the turkey thoroughly with cold water and pat dry with paper towels. Discard the brining bag. Brush the turkey with 4 tbsp melted butter.
adapted from Williams-Sonoma Kitchen.

I use a lot less water--only as much as my biggest pot holds.
I cook the turkey in an oven roasting bag according to the directions for the bag.
I think this is the most simple way to ensure a moist turkey.

Sunday, November 23, 2008

Aunt Marilyn's Sweet Potato Souffle

My Aunt Marilyn always makes this at Thanksgiving and I always look forward to it when we are spending the holidays with her family.

1 casserole dish
9 or 10 yams
½ cup butter (melted)
2 eggs
½ to ¾ cup orange juice frozen concentrate
¾ to 1 cup of brown sugar
Marshmallows for the top
Preheat the oven to 350 degrees

I usually start making this early in the morning, because I cook the yams in the microwave and they need time to cool before you are able to handle them.

1. Wash the yams, prick them with a fork, microwave them for about 5minutes, then turn them, and continue to microwave them until they are soft and ready to eat. They should be soft enough that you will be able to mash them easily. It usually takes 20 minutes for 5 yams.
2. Once yams have cooled. Peel the skin off and smash them in a bowl. They will be somewhat chunky.
3. Now add orange juice and mix with a mixer. This should make them fluffy. Also add a 1/2 cup of brown sugar and ¼ cup of butter.
4. Slightly beat the eggs and fold them into mixture.
5. Spray casserole dish with Pam.
6. Fold the mixture into the casserole dish.
7. Drizzle the rest of the butter on top and then sprinkle the rest of the brown sugar on top.
8. Bake for 40 to 45 minutes. The last five minutes sprinkle with marshmallows and turn the oven to broil.
9. Once marshmallows are golden brown remove from the oven.
10. Enjoy!

Saturday, November 22, 2008

Pumpkin Cake/Cobbler

My grandma makes this and I absolutely love it! I finally got the recipe from her. She calls it Pumpkin Cake, but I think its more like a Pumpkin Cobbler. If your a pumpkin pie fan you'll love this, I like it better than pumpkin pie, enjoy!

1 pkg. Yellow Cake Mix
1 egg
½ c. + 2 Tbsp. butter or margarine
1 lb 13 oz. can Libby’s Ready Mix Pumpkin mix (for pumpkin pie, not the plain can of pumpkin)
1/3 c. + ¼ c. sugar
2/3 c. evaporated milk
1 tsp. cinnamon

Preheat oven to 350 degrees.

Take 1 cup of cake mix and set aside. Mix together remaining cake mix, 1 egg, and ½ c. melted butter (that is cooled so it’s not really hot) and then spread in the bottom of a 9x13 ungreased dish.

In another bowl mix pumpkin mix, 1/3 c. sugar and 2/3 c. evaporated milk (the small can) and then pour over the cake mixture.

Take the 1 c. cake mix that you set aside and mix with ¼ c. sugar, 1 tsp. cinnamon and 2 Tbsp. softened butter and mix until crumbly. Then sprinkle that over the pumpkin mixture.

Bake for 45 minutes or until toothpick comes out clean.

Serve with whip cream on top!

Sweet Potato Dish

We had this for a friend Thanksgiving dinner last year (Meagan Hacker brought it). I loved it and had to get the recipe from her. I made it at our family Thanksgiving dinner and it was a hit. I wasn't sure if she would post it or not, so I decided to take the liberty.

Bake 10 med sweet potatoes.
Remove Peelings and Mash (no lumps)
1/2 t. salt
1/2 c. butter
4 eggs slightly beaten
2 t. vanilla
1 t. cinnamon
1/2 c. sugar
4 T. milk

Put in casserole dish and top with :

1/2 c. butter
6 T. Flour
1 1/4 c. brown sugar
3/4 t. nutmeg
1 c. chopped pecans

Bake at 350 for 25- 30 minutes

Friday, November 21, 2008

Sausage Dressing

This is the best dressing I have ever had! It's a recipe from a friend that has now become a tradition in our family. (Note: It can be halved)
Sausage Dressing recipe:

1-1/2 bags of seasoned croutons
1 box of Uncle Ben's Wild Rice Mix (cooked)
2 eggs
1 large chopped onion
1 bunch of celery
1 can of sliced waterchestnuts (chop slightly)
1 lb. of Jimmy Dean Pork Sausage
1/2 teaspoon black pepper
2 cans of chicken broth
1/4 lb. of butter
1 clove of garlic (optional)

Soak the croutons in the chicken broth. Saute the sausage and remove from heat. Saute onion in the butter. Mince and add garlic to that mixture. Add that mixture to the sausage. Chop and saute celery and add to that mixture. Add waterchestnuts and mix. Add beaten eggs and cooked wild rice mix. Combine this mixture to the croutons and either stuff your turkey with it or put it in a casserole dish and cook for 30-45 minutes.

Recipe From: Brandon Barnett

Thursday, November 20, 2008

Luscious Four-Layer Pumpkin Cake

This is a Kraft Recipe (Stolen from Amanda) and is as yummy as it is beautiful!!!

What You Need
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup PLANTERS Chopped Pecans
Make It

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Wednesday, November 19, 2008

Cranberry Cream Cheese appetizer


  • 8 oz. cream cheese, at room temperature
  • ¼ cup honey
  • ¾ cup dried cranberries, finely chopped
  • ¾ cup toasted walnuts, finely chopped
  • 1 tablespoon finely grated orange zest


Mix cranberries, walnuts, honey and orange zest. Place top of chunks of cream cheese. Serve with cracks.


Cranberry Salsa over cream cheese, cranberry jam over cream cheese.

Recipe Assignment:

Crock Pot Wonders

Thursday, November 6, 2008

Broccoli Cheddar Soup

I don't think that broccoli cheddar soup could be any easier and it only uses a few ingredients.

2 Cans Cream of Celery Soup
1 Pint Half and Half

1 Bag Chopped or cut broccoli

1 Jar of Cheez Whiz

Put all ingredients in crock pot, cook on low for seven hours. Serve in bread bowls, and garnish with grated cheddar to jazz it up.

Wednesday, November 5, 2008


This recipe may seem too simple to be true, but it is so flavorful and the chicken is super moist, definitely a favorite around here.


1lb. chicken breast, cut into small strips

1 cup coleslaw dressing (I used Marie's in refrigerated veggie section)

Garlic powder sprinkled over the top


Cook in slow cooker on low for 4-6 hours.

Serve with or over hot rice, a nice green salad and some hot French or Italian bread. So simple to fix and so delicious to eat.

***Originally posted by Cherie in April 2008

Recipe Assignment:

Recipe Assignment:

Fun Halloween Recipes