Just for Fun.....as it is almost Thanksgiving, would you please share one of your very favorite Thanksgiving recipes. From the entree to the desert.


I have one for cheescake that is terrific. If anyone is interested I would be glad to share it with you and hope that you will share one of yours.

Well,,,,, never shortcut buttering a turkey,,,,, by sticking a whole stick of butter in there chest..............

But I will gladly take that cheesecake reciept

Dinner rolls (I make these every year for Christmas and Thanksgiving)

2 packets of yeast
1 cup warm water
1 cup milk
1 cup butter
1 cup honey
1 egg
8 cups of flour

Mix yeast in warm water, add milk, butter (pre-melted), honey and egg. Mix well until it's all blended.
Add flour a cup at a time, mixing as you go, till it's the right consistency, knead it till it's well blended and then place in a covered bowl in a warm place and let rise for an hour. Punch it down and knead till you get the air bubbles out. Cut it into 4 equal pieces, roll each out and cut it into 12 equal slices, rolling each into a ball and placing 12 on a cookie sheet touching each other. Let them rise an hour and then bake at 350 for 20 minutes till brown.

Crackproof Cheesecake

preheat oven 325

Crust...2 cups finely ground graham crackers (30 squares)
1/2 tsp cinnamon, 1/2 cup melted butter

Combine all ingredients until moist. Coat the bottom and sides of a 9" spring form pan with spray. Press the cracker mix on the bottom and up 1" on the sides. (use fingers or a smooth glass bottom to press). Refrigerate while mixing the filling.



Filling...2 (8 oz.) cream cheese (at room temperature), 1 cup sugar, 3 eggs, 1 tsp vanilla, zest of one lemon, 1 pint of sour cream

Garnish....Strawberries.

In large bowl beat the cream cheese on low 1 minute....slowly add sugar and beat until creamy, (1-2 minutes). 1 at at time add the eggs (beating slowly). Stir in vanilla and lemon zest. Blend in sour cream. DO NOT OVERBEAT. Pour over the crust and smooth the top with a spatula.

You will cook in a "water bath." Put the pan on a large sheet of aluminum foil and fold the foil up the outside of the springform pan. This is to waterproof it. Place it in a large roasting pan and add boiling water till it reaches half way to the top of the springform pan.

Bake at 325 for 45 minutes. It will become firm later as it chills. DO NOT PEEK IN OVEN! DO NOT INSERT TOOTH PICK ! Let it cool for 30 minutes. Refrigerate for four hours (loosely covered) then...run knife around the edges to loosen. Open the springform. Run a hot knife under it to loosen from the bottom plate.

Serve with strawberries....DELICIOUS and worth the trouble.

The only type of bread I have ever made is corn bread. The rolls sound delicious....I'll try them this year.

Do you get pre-sifted flour or do you sift again? And...you use use real butter or margarine?

I don't use pre-sifted or sift again. I use real butter, sometimes I do substitute white sugar for honey if I don't have any around but they are better with honey.

I love cheese cake and home baked bread!!!
A family recipe I will share is for wild rice hot dish

Brown 1 pound hambuger
3/4 cup wild rice (real not paddy) washed until water runs clear
1 can cream of mushroom
1 lrg can tomatoes
1 can corn
Mix all ingredients and put in 325 oven for 1 hour
take out and cover with grated cheese then cook for 15 more minutes
You can also add mushrooms

In native country we like to brag about our wild rice hot dish recipes and also who makes the best FRY BREAD!!!

This is the one I make....I get a lot of my recipes from Food Network....
Pumpkin Cheesecake

To make crust:
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Pie Filling:
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

These are Italian Cookies like Grandma used to make (my grandma anyway)

Petitti’s Biscotti

Ingredients needed:

4 ¼ cups flour
4 ½ tsp. Baking powder
1 cup coarsely chopped walnuts
¾ cup of butter & margarine softened and mixed together (half butter, half margarine)
4 large eggs
1 ½ cups sugar
2 tsp. Vanilla extract
1 tsp. Anise extract
1 tsp. Lemon extract

Preheat oven to 375 degrees

First add ¾ c. butter mixture to 1 ½ c. sugar mix well.

Add 4 eggs to butter/sugar mixture and beat together well.

Add 2 tsp Vanilla and 1 tsp Anise and 1 tsp Lemon extract to mixture and mix well.


In separate bowl, mix 4 ¼ c. flour to 4 ½ tsp. Baking powder and add walnuts, mix together

Combine flour mixture with butter and egg mixture, stirring until a sticky dough forms.



With flour covered fingers, take dough and press onto greased (pam is fine) insulated cookie sheet, (an insulated cookie sheet is the kind that is hollow with air in the middle)
to form 3/4 inch deep 3.5 inch wide and 10 inch long, loaves. (I use a spatula to flatten the dough)
(Forms about 2 loaves)

place in oven for 20 – 25 minutes. (take a peek now and then to make sure they dont burn, all ovens seem to be a little different)

Take out and cut loaves into ¾ inch wide cookies while hot.


After cutting and making spaces between cookies, place back in oven for 3-5 minutes.


Remove from oven, (its ok if they are still alittle sticky inside) let cool for a little while and then dip top of cookies in powdered sugar, shake off excess.


Now, eat!


I make these all winter long, my family loves them..
Enjoy!

Don, Im going to try the roll recipe, It sounds really good!

In CHrist alone,
Chris

This is one of my favorite (it's very easy):

Fill a pot with tap water
Turn burner heat on high
Wait for the water to bubble (boiling)
Drop in a bag of Uncle Ben's ten-minute rice
Wait 10 minutes
Turn off burner
Carefully remove the bag of rice from the water (it will be very hot)
Snip the bag at the top
Empty into bowl
Spray some "spray" butter on top

WALLA: lo-cal side-dish!

A few questions.....what is the "native country," is it a large can of diced, stewed or whole tomatoes, what type of cheese and....what is fry bread?

Annie, Annie, Annie...... I hope you are going to spend Thanksgiving with friends or family.

Your "recipe" reminds me of myself many years ago. I'm not a good cook and don't really enjoy it...except on special occasions. After tennis one day all the girls were getting together and we were each supposed to bring a dish. I brought jello Not a jello salad but just.....jello.

What a Thanksgiving we could set up together. Uncle Ben's and Jello.

BAWHAHAHAHAHAHAHA!

Annie... You are my kinda gal!

Thank you Pamela. I used to enjoy the food network too....I went through a "spell" of cooking when I shocked family and friends. That was where I got the cheesecake recipe...from Tyler Florence. I'm not a real "pumpkin" fan but my family is. I may try this one...that way they're pleased and I forgo the calories.

I'm not a pie eater- so my mom always makes this for me. It is a hit with all the kids too!

DIRT PUDDING
(put gummie worms in it for a funny festive desert)

1 1/2 lb. Oreo cookies, finely crushed (just put the Oreos in a big zip lock bag, take a rolling pin, and crush crush crush!)

Cream:

1/4 c. butter
8 oz. cream cheese
1 c. powdered sugar

Blend in a seperate bowl:

2 sm. pkg. French vanilla pudding
3 1/2 c. milk

Add butter, cream cheese, powdered sugar to the pudding mixture. Add 1 (12 ounce) Cool Whip. Blend well. Finally stir in the Oreo cookies. Refrigerate for at least one hour before serving- or make a day in advance.

YUM-O!

Thank you Chris....these sound like a great thing to make with the grandchildren. A really messy kitchen, happy people and good food.

Julie... I was never a great cook, just adequate... when I had to!

I have 'effectively' put together many Thanksgiving feasts in the past.

But now... I'm retired! ...even though I'm just a baby My cookbook is dusted regularly. We eat out a whole lot more these days!

I am a Paula Deen fan y'all~ That women is something else...But my all time favorite is Rachel Ray. When I do watch TV it's Food Network or Fox News....

Though lately I can't watch the News I am sick of hearing about bail outs...

I like Paula- everything is better with butter.

Loads and Loads of butter ya'll.


My favorite from some unknown cook is....Eagle Brand Milk and Chocolate Chips.....you can't go wrong!

That is... until we step on the scale!

Ok, y'all like Paula? Here's one to knock yer socks off!....(easy restaurant quality!)

Ooey Gooey Pumpkin Butter Cake

ingredients:
One box Duncan Heinz Yellow Cake mix (regular, not butter is best)
2 sticks butter
1 package cream cheese
4 eggs
1 (regular) can pumpkin
1 t. vanilla extract
1-2 t. pumpkin pie spice
2 Cups powdered sugar
1 Cup chopped walnuts

pre-heat oven 325

In a ceramic mixing bowl, melt one stick butter in microwave...
(it's best to have disposable plastic gloves on)
(add) hand mix (or spatula mix) in box of cake mix
then add one egg and hand-mix (the mixture will be slightly lumpy)
scrape mixture into 9x13 metal pan
then mold the mixture to the bottom

(using the same bowl)
melt one stick butter AND cream cheese
add 1 can pumpkin
add 1 t. vanilla
add 2 C. powdered sugar
add 1-2 t. pumpkin pie spice
add 3 eggs
blend with mixer for 2 mins until all is completely blended

Pour over molded cake mix
Sprinkle 1 Cup chopped walnuts on top

place on bottom rack of the oven at 325 (approx 30 mins) ....each oven will vary though so WATCH CAREFULLY. (top edges will be golden brown and center will be slightly jiggly when done).

(Some excellent toppings? Sprinkle more powdered sugar and/or cinnamon on top, and/or serve with whipped cream...... the bomb? Add Breyer's vanilla bean ice cream on top ....or Breyer's Butter Pecan. Also, you can drizzle warmed caramel for additional taste bud heaven....LOL!)

EVERY person in my fambly BEGS me to make this recipe.....

You can also variate the recipe by removing the pumpkin/walnuts/ONE egg and adding chocolate chips instead or leaving it plain. Another variation is using chocolate cake mix instead (with choco chips this is the ultimate choco-lovers dream!). Talk about choco-heaven!


edit: SORRY! pumpkin recipe calls for one more egg than the plain and/or chocolate chip recipe!...I have the plain recipe memorized but forgot the extra egg for the pumpkin....I do hope nobody's made their gooey cake yet and turned out too gooey...mybad!

...a gourmet side dish without the gourmet price?




2-4 boxes Zatarain's Jambalaya with Cheese boxes (depending on the crowd you serve!)
(the rest will be a for a 2 box recipe, if you want to double, double the rest of the following ingredients)

1 package smoked polish sausage (with cheese preferred)...diced
1/2-1 lb frozen shrimp (defrosted) (look at w-mart's freezer section, you should be able to purchase 1lb for $5)
1 8oz can tomato sauce
1 (regular) can diced tomatoes
2 jalapeno peppers, seeded and diced
1 red bell pepper, seeded and diced
2 Tablespoons chopped garlic
1 can chicken broth
(optional- 1/4 or 1/2 cup red wine)
1 Tablespoon olive oil
2 pats butter

In a large pot, simmer olive oil, butter and garlic (do not brown garlic, merely simmer for approx one minute)
Add diced sausage and lightly brown

In a large measuring cup (2 box recipe calls for 5 cups water, but you will substitute water with the following....one can chicken broth, 1 8oz can tomato sc, 1/4-1/2 cup red wine...add water to make a TOTAL of five cups and pour into pot).

Add jambalaya mix (2 box)
Add red pepper and jalapeno peppers
Add diced tomatoes

(during last 10 mins of cook time, add shrimp)(overcooking shrimp will make them rubbery)

(optional- add shredded cheese to the top!)

....be ready for drooling! LOL


(a more expensive version is to add different meats, such as diced chicken, and fajita style steak).

OMG~I have seen Paula make this many a times...But I don't dare attempt it....Once that can of ooey is out, there's no turning back..

Trust me, once you've tasted, there is NO turning back! ROFL! I've lived in the St. Louis area (home of ooey gooey butter cake)....and this recipe absolutely takes the cake! LOL I've experimented and found Duncan Heinz to be the best cake mix for this recipe...and added some of my own variation to it....it is the bomb.

Amen! Whirly!!
Yeah they are fun, but they seem to go really fast, we have a real battle here trying to make sure that we all get even cookie allotments.LOL...

One thing, the temp that I put is wrong, its 375 degrees. sorry...
(how many grandchildren?)
Enjoy

Im like sooo hungry now after reading all of these really yummy posts!!!

Im going to the kitchen and eat!

A scale? What is that? Why would I want to step on the outerwear of fish after eating a really great meal?

This is the bomb' of all caramels!

Take a 14 oz can of sweetened condensed milk,
Peel off the label and place into a pot of water with at least 3 to 5 inches of water over the top of the can
Then boil the can for 2 1/2 hours
Make sure you add water as needed to keep the top of the can 3 to 5 inches deep or you really will have a BOMB!
after 2 1/2 hours remove pot from heat and allow it cool, don't remove the can from the water until its cooled down...then open the can for some absolutely lip smacking Caramel...don't eat the whole can at one time, trust me...sugar overload!

Many blessings'
Cizz

Ooooh my Momma used to make those! I haven't had those in yrs....thanks for the recipe!

She used to make the BEST divinity too.......and a killer pound cake. This pound cake used to form this wonderful shiny crust on top....and was perfectly moist inside. Any takers? =)

hehehe! ....if my puter would quit acting like a brute BEAST, I would add a picture comment. Who knows, maybe I can access my page by New Year?...but here's my un-pictured version--->

{DIET ON}{DIET OFF} buttons, lol

PLEASE RE-READ GOOEY PUMPKIN BUTTER CAKE RECIPE IF YOU INTEND TO USE IT.......edit: SORRY! pumpkin recipe calls for one more egg than the plain and/or chocolate chip recipe!...I have the plain recipe memorized but forgot the extra egg for the pumpkin....I do hope nobody's made their gooey cake yet and turned out too gooey...mybad!

Thank you....I'm going to bake it today. I already made one mistake. When shopping I thought you said the butter cake mix was the best but, after buying it, and re-reading the recipe see that it wasn't. But, that's the one I'll be using. I'll go change my recipe copy and add an egg.

Have a terrific Thanksgiving !

...ok, you all are VERY special to me because I don't share this recipe with just anyone, LOL!

The very best mashed potatoes will be a variety of potatoes, such as idaho, red and gold...but if you can only have one, that's fine too.

Depending on the amount you need, this recipe is good for roughly 7-8 lbs of potatoes. When you peel them, leave small amounts of skin ON.

(after dicing them...in a large pot, start in cool water with some small dashes of salt added for flavoring...bring to a boil and cook until a fork can easily be inserted into potatoes).

In a separate bowl, microwave 3/4 package cream cheese...3/4 lb Velveeta cheese...one stick butter....2-3 tablespoons MINCED garlic. Once melted and stirred, add to the (very well drained) potatoes.
Add 1/2 cup sour cream.
With a hand smasher, smash all ingredients together...this will leave some very small lumps which is good...but do not leave any big lumps.
(also, for a cheesier consistency you can add shredded cheese in the amount of your liking)
IF the potatoes are too thick, add more sour cream or small increments of milk.


Add salt and pepper to YOUR liking.

And here is the secret ingredient.......in 1/2 - 1 teaspoon increments, ADD sugar!

DO NOT OVER-SUGAR, as this will ruin the recipe! You must stir it in and taste until the desired amount has been added.

Excellent toppings? Chives and/or parsley, (real) bacon bits and shredded cheese.

mmm...mmm....good!........enjoy!

Oh I'm so glad I caught you!!! The butter cake mix is good too, I've just noticed that the one which calls for oil has a somewhat chewier texture, but both are really good. Also, my ovens have always been hunk-a-lunk ovens, if you know what I mean, LOL! Usually they run hotter than regular ovens so the recipe would probably be alright at 350 if your oven is regular....just keep an eye on it especially after 15-20 mins. But I've even overcooked this cake and it still tasted excellent...it's pretty foolproof.

Please let me know how it goes for you.

You have an excellent Thanksgiving too and God bless you! Kim

HELP! I'm in the middle of this cake and don't understand. Am I supposed to follow the directions on the cake box for this cake or just add the butter and one egg?

Am I supposed to mold it to the bottom of the ceramic bowl to form a pumpkin shape? Do I grease and flour the 13 x 9 pan?

I hope you're still here......I need help!

Oh I'm so sorry for any confusion!

Do NOT make the cake mix according to the directions on the box. You do not need to grease/flour the pan, but be prepared to use a spatula to remove it from the sides when it's done cooking.

Melt one stick of butter in a bowl in the microwave (a bowl big enough to add the cake mix to).
Once the mix has been added, add one egg.

Do not mold the mixture into a pumpkin shape....
once you scrape the cake mix from the bowl into the pan, take your hand and press the mixture... evenly distributing it on the bottom of the pan to all four corners....(thus "molding" it to the bottom part of the pan).
After this step, you can use the same bowl to heat your cream cheese and 2nd stick of butter,....once it's all melted, then add the 2 cups powdered sugar then add pumpkin, then 3 eggs, 1 teaspoon vanilla and 1 or 2 teaspoons pumpkin pie spice .....mix it all with a mixer, then pour this bowl into the pan (that already has the cake molded to the bottom)...then sprinkle your nuts on the top. I do hope that helps you dear one! I need to leave for awhile but will be back later.

YES....that helps tremendously. Okay...back to the kitchen.

Whew! I'm so relieved....I thought I really fubbed that one....so sorry. Once you get the hang of it though, it's totally easy-peasy.

You must give us your final critique when it's done cooking however....(the taste test, LOL!) =)

.....er, um......that is a taste test AFTER the dinner....(unless you have no qualms about having a sneak preview, LOL).

BBL....God bless!

Sharing a suggestion.


HOW TO MAKE LEFT OVER DRESSING TASTE FRESH !


I always, make my dressing in two pans. One for the main meal, one for the next day.


The one pan of dressing left in the frig, I use a fork, poke holes in the dressing, add a
can of chicken broth. Which will stimulate the dressing to not dry out while you heat
it inside a 400 degree oven, about 45 minutes.

Do not put tin-foil and/or lid on top of the pan of dressing.


You will not know the difference, in taste or texture !



HAPPY THANKS+GIVING TO ALL !





http://www.thinkglink.com/uploaded_images/...7301-750180.jpg

Im bad too!!

Please re-read the Biscotti recipe, I did an edit also, but Im sure that if you have baked before, you would have figured it out that the temp was too low.
I just made 2 batches of these, and their almost gone!
Here is the edited version, I hope no one made them yet and had mistakes...

Im so sorry.....

That is a terrific idea Betty....thank you. I usually end up throwing the left-overs away as they dry out.

I'm keeping your recipe for the future. My oven went on the blink so I'm using a small convection oven temporarily. It's big enough for a small turkey and a 9x13 pan but would be too much of a chore trying to bake cookies. (so no worries here!...and I feel better knowing I'm not the only one with a demented memory, LOL!)

God bless you and have a great Thanksgiving! Kim

Betty,
That's so weird that you brought that up because although I've never done it, I was thinking about trying that very thing this year, LOL. It's good to know that it works.....thanks for sharing!
God bless you and have a great Thanksgiving! Kim

Hey ya' IAMlives :


Yep, I do not like dry dressing.

Now for the northern stuffing - stuffer's . . . ya'll understand that ole' fashion cornbread
dressing with giblet gravy, is not 'Stove Top' with a jar of Heinz gravy ? [ha]

And it is true, the fork poking holes to allow the chicken broth ( we call it chicken stock ),
to settle into every little nook and crannie of the pan of dressing, due to the refrig. drying it
out overnight.


And sometimes when my southern friends are not looking, you can use that 'Stove Top'
to stuff between deboned chicken breast.

Secret !

Take that dough rolling pin with some flour and roll over those chicken breast, to spread them
out thin, so the stuffing stays inside better, while baking.


Reserve some left over stuffing, add white wine ( which makes the stuffing juicy in the
bowl ) and float that, on top of the stuff chicken breast.

This will evaporate while baking . . . and keep the chicken moist.

Put tin-foil over the top, bake @350 degree, for 1 hour 1/2. Last 15 minutes remove
tin-foil to brown the top.


Yummie !

that dressing really sounds good...

i picked up knish and kishka, along with kosher pickles and potatoe latkes
for tomorrow. cinnamon bagel chips with french vanilla ice cream after...

i know that it is NOT the traditional, but it is traditional somewhere, sometime. LOL

enjoy your turkey and I will enjoy the brisket.

love,
signet

------------------> IDEA FOR THE NEXT FEAST YOU ATTEND ----------->





Ole Fashion Cornbread Dressing with some modern tips :


This will create two (2), 9 x 12 baking pans of dressing

· 6 cups of corn meal
· 3 eggs
· 1 large onion or 2 small onions diced
· 2 cups milk
· 6-8 tablespoons of SAGE

Stir all this together. Pre-heat oven to 400 degree. Heat two (2) black skillet’s with oil.
When skillet’s are hot, add the mixture. Do not over bake. Bake about 25 minutes. Take out of oven and flip onto plates to cool. ( you do not want the bottom of the bread
to get tough and burned, only lightly browned crust )
note: if you will add your milk slowly, you can see if you will need more milk or
cut back on the milk. The mixture should be slightly thick, not soupie, before adding
to the heated skillet’s.

Next :

If you have a baked turkey, reserve the broth. Or you can buy chicken broth in
container’s or cans. Or use a baking bag and bake a chicken and reserve that broth.
You will need 1-2 quarts of broth. ( the broth is the secret to the success of this dish )

Take a large mixing bowl. Crumble the cornbread baked mixture into the mixing bowl.
Add about a 16 oz. bag of seasoned bread crumbs. ( herb bread crumbs ) . . .
Start adding the broth. Keep it moist. Not soupie. Add two(2) can’s
Campbell mushroom soup. ( no salt needed, herb bread crumbs are salted )
Grease or oil two (2), 9 x 12 baking pans. ( I use non-stick spray and then oil )

Spread the above mixture into these two baking pans.

Next :

Use the remaining broth to pour on the top of each of these two baking pans. The
broth will create a 2 inch floating appearance, slightly above the mixture.
Carefully place in the heated oven.
Do not put any tin-foil or lid on this. You want the oven to bake the mixture
and brown the top of the mixture. The mixture will absorb the floating broth,
during the baking process. BAKE about 45 minutes to one hour. Remove from oven, let
cool for 15 minutes, prior to serving. Freezes well, also.
OPTION : Serve Giblet Gravy or Turkey Gravy on the table, to enjoy on your dressing.
Great with baked chicken or turkey, green beans or English peas and mash potatoes.

I'm afraid the Ooey gooey cake was more like ooey gooey pudding.....I left too much jiggle in the middle. But...it tasted terrific. I'll try it again Christmas. Thank you again. And....your garlic potatoes are next. They sound wonderful.