Holiday-Thanksgiving

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holiday-thanksgiving

World's Best Cornbread Stuffing

1 package herb stuffing mix
1 package cornbread stuffing mix
1/2 cup margarine or butter
1-1/2 cups celery finely chopped
1/2 cup onion finely chopped
1 teaspoon sage
1 tablespoon fresh parsley, chopped
1 egg beaten
2 cups boiling water

Melt 1/4 cup margarine in skillet. Sauté chopped celery and onion over medium heat until tender (clear, but not brown). Add 1/4 cup boiling water to help it cook without browning.

Combine stuffing mixes in large mixing bowl. Add remaining 1/4 cup melted butter or margarine, beaten egg, cooked celery and onion, parsley and sage.

Buttermilk Pie

1/2 C. melted butter
1 1/2 C. sugar
3 eggs Beaten
pinch salt
1 tsp vanilla
1 C. buttermilk
3 TBS flour

-Beat butter and sugar together until light.
-Add eggs and beat; beat in vanilla
-Sift dry ingredients and add to the batter alternating with buttermilk.
-Beat until smooth
-Pour into unbaked pie shell.

Bake for 10 min at 400 F; reduce heat to 350 F for 50-60 min.
Knife inserted should come out clean."

Lynette Wick

Laura's Corn Casserole

2 Cans Creamed Corn
2 Cans whole corn, untrained
2 Sticks melted butter
2 Eggs
16 oz. Sour Cream
2 boxes Jiffy Cornbread Mix.

Mix all together and bake in a 9X 13 " pan
Bake 350 for 45 minutes.

Laura Miller

Cranberries

1 pkg. fresh cranberries
2 C. sugar
1/4 C. water

Combine cranberries with sugar and water in Crock Pot.
Cover and cook on high 2 to 3 hours until some pop.

Serve with turkey or chicken.

Candy Corn Rice Krispie Treats

1/2 cup butter
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups mixture of candy corn and Indian candy corn
3/4 cup miniature chocolate chips
Candy pumpkins
Yellow and red food coloring

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together.
To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine.

Amish Chestnut Stuffing

1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475 degrees.
Shell, boil in water to cover for 20 minutes. Chop fine.
Mix with the melted butter, bread, crumbs, salt, poultryseasoning, egg and celery.
Toss well.

Yields enough to stuff a 18 pound bird.

Shelling Chestnuts Pan/Oven Method

Pumpkin Pie Popcorn

1 C. Light brown sugar; packed
1/4 C Light corn syrup
1/4 C.Water
3 Tblsp. Butter
1 tsp. Pumpkin pie spice
8 C. Popped corn

In a heavy saucepan, combine brown sugar, corn syrup, water, butter, and pumpkin pie spice.
Bring to a boil, stirring until sugar is dissolved. Reduce heat and gently boil, stirring occasionally, until a candy
thermometer reaches 285 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water).

Gradually pour over popcorn, tossing to coatevenly.
Spread out on a lightly buttered cookie sheet.

Frozen Cranberry Salad

1 can (14 ounces) jellied cranberry sauce
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons reduced-fat mayonnaise
1/4 cup chopped Diamond of California® Pecans

Line a 9-in. x 5-in. loaf pan with foil; set aside.
Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended.
Transfer to prepared pan.

In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise.

Apple Pie Spice Blend

1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg*
2 tsp ground ginger
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container.
Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the
mix anyway, it is not crucial to use freshly ground here.

Pumpkin Pie Spice Blend

1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg*
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container.
Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the
mix anyway, it is not crucial to use freshly ground here

Pumpkin Crisp

1 (15-oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 (18.25-oz.) pkg. butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream, optional
Ground nutmeg, optional

Stir together first 5 ingredients. Pour into a lightly greased 9-by-13-inch baking dish.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans and drizzle with butter.

Bake at 350 degrees for 60 to 65 minutes, or until golden brown.

Garlic Mashed Potatoes

1 lb. red potatoes
3 Tbs. butter
1/4 C. Half & Half or cream
4 cloves roasted garlic

Directions
Bake the potatoes in a 350 degree oven for about 30 minutes. At the same time roast the garlic. First slice the top of the garlic bulb so the cloves are exposed slightly. Place on a double piece of foil, drizzle with a little olive oil.
Wrap and place in the oven for 15-20 minutes till soft. Remove potatoes from oven and allow them to cool.
Remove peels if you desire or leave on.
Chop the potatoes into a bowl, add the butter and the cream or Half and Half.

Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

Brandied Pumpkin Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.

Pumpkin Bread

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.
In a large bowl, mix together vegetable oil, sugar, and eggs.
In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts.
Pour into 2 greased loaf pans.

Bake for 1 hour.

Pumpkin Spice Muffins

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =

Easy Pumpkin Cookies

1 box spice cake mix
1 box yellow cake mix
2 15oz cans pumpkin
1/4 teaspoon nutmeg (fresh grated, preferrably)
1/4 teaspoon cinnamon

Frosting

1 tub vanilla frosting
4 oz softened cream cheese

Place cake mixes, pumpkin, nutmeg and cinnamon in a mixer and mix until well combined.
With a cookie scoop, scoop onto a parchment or silpat lined cookie sheet.
Bake @ 350 degrees F. for 11-13 minutes or until cooked through. Let cool completely.

Mix frosting, cream cheese and butter in a large bowl, spread on cooled coookies.

Makes about 6 dozen cookies

Pumpkin Twinkamisu

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.

Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. S

Pumpkin Whoopie Pies

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Zucchini Stuffing

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

Crunchy Pumpkin Pie-Mr.Food

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
One 9-ounce graham cracker pie crust
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
3/4 cup chopped walnuts

Preheat the oven to 425 degrees F.

In a large bowl, combine the pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, the ginger, nutmeg, and salt; mix well.

Cornbread Dressing

3 C. crumbled cornbread
1 C. bread crumbs
2 C. fat free chicken broth
1 C. celery, finely chopped
3/4 C. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning

Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish.
bake at 350 degrees for 45 minutes or until light brown and "set".

8 servings.
Each serving 3/4 cup.
Exchange: 1 bread and 1/2 fat.

Zucchini Stuffing

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

Sweet Potato Casserole

Topping:
1/2 C. crushed Corn Flakes
1/2 C. chopped pecans
1/2 C. brown sugar
1/2 C. melted margarine
(You can double these ingredients to make more on the topping)

Casserole:
2 C. mashed cooked sweet potatoes
1 C. sugar (1 1/4 C. if sweet potatoes are canned)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 stick of melted margarine
1/4 C. milk

Blend it all together and pour in a buttered casserole dish.

Bake at 400 degrees for 20 minutes.

Add the topping and bake another 10 minutes and you are done!

Candied Yams

2 cans yams
2 heaping spoonfuls brown sugar
1 stick butter/margarine
Marshmallows
1/2 C. pecans

Melt butter in a cast iron skillet over low heat. Add brown sugar and stir until dissolved.

Add pecans and yams and cook until heated through.

Add marshmallows during the last ten minutes.

Serve warm.

Harvest Spice Bars

Bars:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting:

1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Heat oven to 350°F.

Pumpkin Pie Spice

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur. Store in an old spice jar.

Makes about 2 tablespoons

Pumpkin Pie Bars

1 1/2 cups flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon, divided
3/4 cup butter1 (15 ounce) can pumpkin
1 (14 ounce) can condensed milk
2 egg, beaten
1/2 teaspoon allspice
1 tablespoon flour

Preheat oven to 375.

In medium bowl, combine:1 1/2 cups flour, nuts, sugars, and 1 teaspoon cinnamon. Add butter, mix until crumbly.

Reserve 1 1/4 cup of the mixture. Put remaining mixture on bottom of ungreased 13 x 9 inch baking pan.

Foolproof Gravy

Neck, giblets and wing tips of Turkey carrot, chopped
1 stalk celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 2/3 cups (half a bottle) white wine (inexpensive sauvignon blanc orpinot grigio)
2 1/2 cups (20 ounces) canned chicken broth
Pan juices of roasted turkey
1 generous tablespoon flour