THANKSGIVING RECIPES
CRANBERRY SAUCE
- 1 bag of cranberries
- 1 cup sugar
- 1 cup water
Heat the water and sugar on high until boil. Add the cranberries and stir, turn down to medium/high and keep stirring while boiling. As the cranberries begin to crack and soften the sauce is ready. Remove from heat and pure into a small serving dish.
CRANBERRY SALAD
- 1 bag of cranberries
- 1 cup sugar
- 2 cups water
- 1 pkg. strawberry jello
- 1/2 pkg. orange jello
- 1 small can crushed pineapple
- 1/2 cup sliced pecans
Heat the water and sugar on high until boil. Add the cranberries and stir, turn down to medium and keep stirring. As the cranberries begin to crack and soften the sauce is ready. Remove from heat. Place the jello into a mixing bowl and pour the cranberry into the bowl. Let the jello dissolve, then add pineapple and pecans, stir and pour into 9 x 13 glass dish.
PEA OVERNIGHT SALAD
- 1 cup lettuce, chopped
- 1 cup celery, diced
- 1 cup onion, chopped finely
- 1 cup canned peas, drained
- 1 cup mayonnaise
- 1/2 cup fresh parmesan cheese
Layer ingredients in the order given. One layer each, cover,
refrigerate overnight
GREEN BEANS
- Fresh green beans or can green beans
Fresh green beans I put a little butter in a pan on the stove top with garlic, get the garlic golden and add green beans, some salt and pepper, cook until beans are soften, I like a bit of a crisp to them.
Can green beans I put on stove top with salt and pepper, strip of bacon and onion and cook for a while.
GREEN BEAN CASSEROLE
- 4 cans green beans
- 3 cans cream of mushroom soup
- 1 can french onions
Mix together green beans and soup. Put into a 9 x 13 baking dish, top with onions. Bake at 350 for 30 minutes.
SQUASH DRESSING CASSEROLE
- 2 lbs squash, cooked, drained & mashed
- 1 carrot, grated
- 1 onion, grated
- 1 small jar chopped pimento
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 pkg Pepperage Farm Stuffing
- 1 stick butter
Mix: squash, carrot, onion, pimento, sour cream &
soup. Melt butter and pour in stuffing, add to above mixture,
save a few crumbs to sprinkle over top. Bake 350 for 1 hour.
FANCY SWEET POTATOES
- 3 cups sweet potatoes, cooked, drained & mashed
- 1cup sugar
- 1/2 cup milk
- 1/3 cup butter
- 2 eggs
- 1 tsp vanilla
Combine all the above and pour into baking dish
Topping:
- 1 cup coconut
- 1 cup chopped nuts
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter melted
Blend well & spread over potatoes, Bake 375 for 25
minutes.
MASHED POTATOES
- Box Idaho Potato Flakes
- 1 cup sour cream
- 1 stick butter
- Garlic
Prepare potatoes according to box directions. saute garlic in a little of the butter until golden. Mix the sour cream, butter and garlic into the potatoes.
CORN
- Bag of frozen corn
- 1/4 stick of butter
- salt and pepper
Put corn in a pot on stove top with butter and salt and pepper. Cook for a while.
PUMPKIN PIE
- 1 can pumpkin pie mix w/ spices
- 1 can evaporated milk
- eggs
- deep dish pie crust
Mix ingredients together according to the can of pumpkin. Pour into pie crust and bake. Top with whip cream.
PECAN PIE
- 3 eggs
- 2/3 cup sugar
- 1/2 tsp salt
- 1/3 cup butter melted
- 1 cup Kayro corn syrup
- 1 cup pecan halves
Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Pour into pastry-lined pie pan. Bake at 350 for 40-50 minutes or until filling is set.
APPLE PIE
- 2/3 cup sugar
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/2 Tbsp. flour
- 5 to 6 sliced apples
- 3 Tbsp. butter
- 2 - Pilllsbury pie crust
Put pastry in pie dish, place apples in a bowl. Mix first 4 ingredients together and pour over apples and mix together. Place apples in pie pan, put butter on top, cover with pastry, cut a few slits in top.
Bake at 375 for 15 minutes - reduce temperature to 350 and bake 30 to 40 minutes longer. Serve warm with vanilla ice cream.
PUMPKIN CHEESECAKE
Crust:
- 1 1/2 cups graham cracker crumbs
- 5 Tbsp. melted butter
- 1 Tbsp. sugar
Mix together, press to form crust 2/3 up on spring pan. Bake on 350 for 5 minutes.
Filling:
- 3 - 8 oz. pkg. cream cheese
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1 cup sugar
Mix together and pour into spring pan, bake at 350 for 60-70 minutes. If you do not have all the spices you can use the pumpkin pie mix in the can that has all the spices in it already.
NUT CUPS
Dough:
- 1 3oz cream cheese
- 1/4 lb butter
- 1 cup plain flour
Mix and refrigerate for 1 hour. Shape into balls-walnut
size (24), put in small muffin pans and shape out.
Filling:
- 1 egg white
- 1 Tbsp melted butter
- 1 Tsp vanilla
- 3/4 cups light brown sugar
- 1 cup pecans, chopped
Mix first 4 ingredients and fill muffin pans 1/2 full,
put in 1/2 full nuts – let stand 10 minutes before baking.
Bake at 350 for 30 o 35 minutes.
Activity: Every year we always make batches of sugar cookies to decorate on Thanksgiving Day. It gives all the kids something to do while the adults sit around and talk. We use Christmas cookie cutters which is the start of our Christmas baking. (we freeze the cookies and the girls like to give them to their teachers and friends at school just before the Christmas Holiday Break.)
THE BEST SUGAR COOKIES
- 1/2 cup butter
- 1 cup sugar
- 1 egg unbeaten
- 1 cups regular flour
- 1 tsp baking powder
- 1/4 tsp salt
Cream butter till soft and fluffy with hand mixer. Gradually
add sugar ad beat. Add vanilla and egg and beat. Mix flour
baking powder, and salt together. Add to the butter mixture.
Mix well. Chill dough 2 hours.
Roll out 1/4 of dough at a time on a lightly sugared and floured
surface. Roll dough fairly thin. Cut with cookie cutters.
Place on un-greased cooking sheet and bake at 325 for 10 to
15 minutes or until light brown. Cool for 3 minutes and remove
from the cookie sheet. When cool, ice cookies with colored
powdered sugar frosting and sprinkle with fancy sprinkles.
Frosting:
- 1 cup powdered sugar
- 1/4 tsp vanilla
Enough milk to make frosting easy to spread
Food coloring
Mix sugar, vanilla and 1 tsp of milk in a small dish or mixing
bowl. Add small amount of milk until it is of spreading consistency.
Add food coloring a few drops at a time and mix. Spread on
cool cookies and top with sprinkles.
We make sugar cookies on all occasions, not just holidays,
when the kids have friends over or just a fun family activity
to make them and decorate them.
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