Thanksgiving Giveaway– What’s In Your Oven?

Yesterday began my four-day preparations for Thanksgiving (my husband and I have both of our families over every year), and as I was baking, a thought occurred to me: I haven’t done a giveaway in several months.  Time to rectify that!  After all, I have a lot to be thankful for, with the arrival of Baby Girl James who’s just the cutest cupcake ever.  And on a work-related note, on Friday I heard from my editor that my first book, Just the Sexiest Man Alive, has gone into its fourth printing!

So in the spirit of the holiday, I’ve decided to give away a grand prize of a $50 gift card to either Borders, Barnes & Noble, Amazon, or Williams Sonoma (because I love all the baking/cooking accoutrements in their holiday catalog)– at the winner’s choosing.  And I’m also giving away three runner-up prizes of a copy of my current release, Something About You.  (For those who are interested, you can find an excerpt of Something About You here.)

All you have to do to enter is tell us, in the comments below, one thing you’re baking/cooking for Thanksgiving AND you have to include the recipe.  (Hey, we all can use good recipes this time of year, right?)  And if you’re not cooking or baking anything this Thanksgiving, then just post any favorite recipe of yours.  The contest will be open until 10pm CST on Friday, November 26th.

I’ll start us out, with recipes from two fantastic cooks: my grandmothers.  One is one of my favorite desserts, and the other is for the best stuffing I’ve ever tasted.  I make both of these every Thankgiving.

Grandma Arline’s Magic Bars

1 1/2 cups corn flake crumbs

1/2 cup butter

1 1/2 cups flaked coconut

1 12 oz pkg. semi-sweet chocolate chips

1 can sweetened condensed milk

1 cup chopped walnuts

3 tablespoons sugar

Preheat the oven to 350 degrees.  Combine corn flake crumbs, sugar, butter and mix thoroughly.  (I melt the butter first.)  Press mixture evenly into 13 x 9″ baking pan.  Use back of spoon to press firmly into bottom of pan to form crust.

Scatter chocolate chips over crust.  Spread coconut evenly over chocolate chips.  Sprinkle the walnuts over the coconut.  Pour sweetened condensed milk over walnuts.

Bake for about 25 minutes or until lightly browned around edges.  Cool.  Cut into bars.

Grandma Marge’s Bread Stuffing

3 loaves of bread

1 1/2 cup chopped onion

1 1/2 cup chopped celery

1 1/2 cup melted butter

1 tablespoon salt

2 tsp ground sage

1 tsp pepper

1 beaten egg


Break bread into pieces and leave out to go stale.  (Note: I do this two days before I plan to make the stuffing and leave the bread out for two days in two brown paper grocery store bags.)

Saute the celery and onion in the melted butter until soft.  Add the salt, sage, and pepper.  In a large bowl, mix celery/onion mixture with one beaten egg. Begin adding stale bread, add milk as you mix in the bread to keep the stuffing moist.

Bake for about one hour at 325 degrees in a buttered 13 x 9 casserole dish.  If made the day before and refrigerated, increase cooking time to about 1 1/2 hours.

Enjoy!  And happy Thanksgiving!

52 thoughts on “Thanksgiving Giveaway– What’s In Your Oven?

  1. Erin says:

    I won’t be baking this year as I’m going to Key West for Thanksgiving with my family! Works for me 🙂

    I love anything pumpkin for Thanksgiving, but I’m going to mix it up for now and put my banana cupcakes. They are truly out of this world!!

    Cupcake Ingredients:
    ½ pound (2 sticks) butter or margarine softened
    1 cup sugar
    2 eggs
    1 cup mashed ripe bananas (2 large I usually use 2.5)
    1 ¾ cups flour
    ½ teaspoon salt
    2/3 teaspoon baking soda
    5 tablespoons buttermilk (regular milk or soy milk can be substituted. I’ve even used vanilla flavored before)
    1 teaspoon vanilla extract

    Preheat oven to 350 degrees.
    Prep your cupcake pans
    Cream the butter and sugar together until light and fluffy.
    Add eggs, one at a time, beating well after each addition.
    Add mashed bananas, mixing thoroughly.
    Sift dry ingredients and add to butter and egg mixture.
    Stir until flour has been incorporated completely.
    Add buttermilk and vanilla.
    Mix for 1 minute.
    Pour batter into the prepared cupcake pans.
    Set on the middle rack of the oven and bake for 20 minutes or until a cake tester inserted into the center comes out clean.

    And now for the best part….the CREAM CHEESE ICING!
    4 oz of cream cheese, softened (1/2 of a block)
    ½ stick of butter or margarine, softened.
    1 tsp. vanilla extract
    2 ½ cups powdered sugar

    Cream together the cream cheese and margarine.
    Add the vanilla.
    Slowly add the powdered sugar and beat until it is fully incorporated.

    If you’re a die hard pumpkin fan, then here’s Paula Deen’s too delicious for its own good recipe:


  2. Jordan P says:

    I’m in charge of dessert this year….

    Skillet Toffee

    1 pound butter (unsalted)
    2 cups sugar
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    8 ounces high quality semi-sweet chocolate, chopped
    3/4 cup chopped toasted blanched almonds (optional)

    Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper.

    In a large cast iron skillet, melt the butter over medium high heat. As the butter melts, stir in the sugar and salt. Continue stirring constantly and rapidly with a wooden spoon, keeping the sides of pan clean by brushing occasionally with a wet pastry brush. The mixture should bubble as you stir. Cook until the mixture turns a deep golden brown, taking care not to burn it. Remove from the heat and stir in the vanilla.

    Pour the mixture into the lined baking sheet. Allow to cool slightly, about 5 minutes, then sprinkle the mixture with the chocolate. When the chocolate looks glossy, spread it with an offset cake spatula or a wooden spatula, and sprinkle with the nuts. Gently press the nuts into the chocolate with the palms of your hands.

    Cool completely and then break the toffee into chunks.

  3. Lyndee B says:

    Hey Julie, Congrats on Baby Girl James! Every year I make Sweet Potatoes. They are not the orange Yams these are by the potatoes but are a little yellower (is that a word) than potatoes but not orange like the yams. Also, the yams are not as good in this recipe. As I have tried it! Anyway,

    Sweet Potatoes~

    3 cups mashed sweet potatoes (about 4 medium)
    1 tsp. vanilla
    1/2 c. butter
    2 eggs beaten
    1/2 c. milk

    1 cup brown sugar
    1 cup chopped pecans
    1/3 cup flour
    1/3 cup water

    Mix first five ingredients. Put in a buttered casserole dish. Spread topping over potatoes. Bake 30 min. at 350 degrees in oven or until potatoes are hot.

    This recipe is very easy to double into a 13×9 pan if you need a big batch for a family gathering and very tasty!!

    Thanks for sharing your recipe for Magic bars. I can’t wait to try them!

    Happy Thanksgiving!!!

  4. Ali says:

    I’m obsessed with anything made with pumpkin this year — so much so that I’ve had to scale back to only 3 pumpkin-based desserts for Thanksgiving. I’m most excited about these pumpkin cookies with brown-sugar icing, though. I’ve been buying them at a restaurant near me, and I can’t wait to try out the recipe for the first time!


    2 cups butter, softened
    2 cups granulated sugar
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    2 eggs
    2 teaspoons vanilla
    1 15-ounce can pumpkin
    4 cups all-purpose flour
    1/2 cup butter
    1/2 cup packed brown sugar
    1/4 cup milk
    1 teaspoon vanilla
    2-3/4 cups powdered sugar
    Ground cinnamon (optional)


    1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

    2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

    3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon.

  5. Kristi says:

    I think I might have to bake those Magic Bars because 1) I can’t eat anything this year – sweet, or really anything else (long story) and 2) since I can’t eat them (I don’t like coconut) i won’t be tempted!

    Even though I can’t eat it this year (essentially I can’t eat anything with sugar, yeast, wheat, or flour – so the can of soup does me in), I am making Green Bean Casserole. Everyone loves it and it’s easy! Thanks for the giveaway, you are AWESOME! So happy to hear about your 4th printing! I just reread your first two books last week when I was sick and they were so good. 🙂 I can’t wait to reread them next year!

    Prep Time: 5 min. Cook Time: 35 min.

    – 3/4 cup milk
    – 1/8 tsp. pepper
    – 10 3/4 oz can – Cream of Mushroom Soup (or one small can for idiots like me)
    – 2 (14.5 oz) cans cut green beans, drained (the bigger sized cans – I prefer French Style)
    – 1 1/3 cups French’s French Fried Onions – They say Cheddar, I just use Original

    In 1 1/2-qt casserole, mix all ingredients except 2/3 cup French Fried Onions. Bake 30 min. at 350F or until hot; stir. Top with 2/3 cup onions. Bake 5 min or until onions are golden.

    Serves 6.

  6. Jackie says:

    I’m all about pumpkin all year long, but this is my most favorite, most moist, most yummy pumpkin bread recipe! And it’s super-easy!

    3-1/2 cups flour
    3 cups sugar
    1-1/2 tsp salt
    1 tsp baking soda
    2 tsp cinnamon
    1 tsp nutmeg
    1 cup apple sauce
    4 eggs
    2 regular sized cans of pumpkin
    2/3 cups water

    Mix all together, pour into 2 loaf pans.
    Bake at 350 degrees for 1 hour. Finished!

  7. kris says:

    I’m making a number of things this year, but my favorite is my Williams-Sonoma Apple pie. I think their pie crust mix is the best I’ve ever tasted (I’m not much for doing things from scratch as I just don’t have the time!). This recipe uses dough you make, so I obviously skip that part.
    Follow these instructions to prepare the perfect crust for your apple pie. Decorative piecrust cutters are used to create the lattice top.
    For the dough:
    2 1/2 cups all-purpose flour
    1 tsp. salt
    2 tsp. granulated sugar
    16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
    3 to 4 Tbs. ice water
    For the filling:
    2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
    2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
    1/2 cup firmly packed light brown sugar
    1/4 cup granulated sugar
    1/2 tsp. ground cinnamon
    1/4 tsp. salt
    1/4 tsp. freshly grated nutmeg
    4 tsp. cornstarch
    1 Tbs. fresh lemon juice

    2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
    1 egg white, beaten with 1 tsp. water
    2 tsp. granulated sugar
    To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

    On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

    On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.

    Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

    Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

    Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

    Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.

  8. Barbara says:

    Oh, I’m in E. Europe with a wee tiny oven so a turkey is out…just a turkey breast (it will fit!) will have to do for the 3 of us.

    But I have already made, adjusting for metric amounts, picking lots of twigs out of the tiny cranberries found at the local open market, and plugging the crockpot into a transformer!:

    Cranberry Sauce

    –12 oz cranberries (fresh or frozen)
    –1/2 cup orange juice
    –1/2 cup water
    –1/2 cup brown sugar
    –1/2 cup white sugar
    –1/4 tsp cinnamon

    Rinse off the cranberries and put them into your 1.5 quart crockpot. Add the orange juice and water. Add the sugar and the cinnamon. Stir.

    Cover and cook on high. It will take about 3 hours.

    Stir every hour or so. When the skin from the cranberries has softened, the cranberries will “pop” when pushed with a spoon up against the side of the crock. Crush all of the cranberries. Stir well.

    Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes.

    This is from the blog “A Year of Slow Cooking” found at

  9. Gail Dayton says:

    Your dressing recipe is essentially the same as MY dressing recipe, except–since I am a Southerner and since my fella is gluten free (as is my daugher, plus one of my grandsons is gluten AND dairy free, and another is dairy free)–I make the dressing with cornbread, rather than white bread. I imagine I’ll be baking the cornbread to take to the in-laws to make the GF/DF dressing. I usually also get to make the gravy, and a GF dessert. (Thanksgiving is the GF/DF grandson’s birthday this year, so we’ll be making a birthday cake.)

    This is a very traditional Southern cornbread recipe, with no flour. I’ve always made dressing with cornbread, but when he went GF, (well over 20 years ago), I stopped putting any bread at all in the dressing, and stopped making cornbread with flour. I’ve made this recipe so often I have it memorized.


    * 3 Tablespoons Shortening
    * 2 whole Eggs
    * 2 cups Buttermilk
    * 2-½ cups Cornmeal
    * 3 teaspoons Baking Powder
    * ½ teaspoons Salt
    * 1 teaspoon Baking Soda
    * 1 teaspoon Water

    Preparation Instructions

    While preheating the oven to 450F, melt the shortening in a 13×9-inch baking pan. Swirl melted shortening around the pan to grease it. (You can also cook this in a well-seasoned 10-in. cast iron skillet.)

    Beat the eggs with a whisk till frothy in a large mixing bowl. Mix in buttermilk, then add melted shortening, while stirring.

    Mix in cornmeal 1/2 cup at a time. Stir in baking powder and salt. Dissolve baking soda in the water and stir into the batter.

    Pour batter into the greased pan and bake 15 minutes at 450F, or until firm to the touch.

    Note: Buttermilk works best, but you can use 2 tablespoons of vinegar or lemon juice plus enough milk to equal 2 cups if you don’t have any. You can also use soy milk if you need to make this dairy-free. Don’t use a sweetened soy or almond milk, unless you like sweet cornbread. I usually don’t.

    Oh, and for Kristi, since you’re off wheat too– I love the traditional green bean casserole, but since half the family can’t eat it now, Bacon-sauteed green beans and carrots have become the tradition in our family. And even the carnivorous sons love it.

    1 pound fresh green beans, cleaned.
    1 pound fresh carrots, peeled and cut in julienne strips about as long as the green beans
    3 or 4 strips bacon, cut in 1-inch pieces
    3 cloves garlic, minced

    Cook the bacon crisp in a skillet large enough to hold all the vegetables. Remove all but 2 Tbsp. of bacon grease. Add garlic and cook for a few seconds, then add green beans and carrots. Cook till crisp-tender (al dente?) and serve. I usually add a tablespoon or two of water after I’ve sauteed the vegetables a while, and cover the pan to let them steam a little.

    Simple, and really, really good. (You can use frozen green beans–the whole ones look pretty. I’ve used those pre-peeled baby carrots too.) (Also, you don’t have to drain off the bacon grease if you don’t want to…)

  10. kelliejwin says:

    Well, I’m Canadian so we’ve already had our Thanksgiving. BUT we are starting Christmas baking so I’ll share a holiday favorite that’s easy to make.
    Base: 1 c. flour, 1/4 c. icing sugar, 1/2 c. butter
    Filling: 1/3 c. raspberry jam, 1. c. white chocolate chips, 4 oz. cream cheese (softened), 2 tbsp of light cream or milk
    Topping: 1 c. semi-sweet choc. chips, 3 tbsp. butter

    Preheat oven to 375 F. Spray square cake pan with non-stick cooking spray. Combine flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into the pan and bake for 15-18 min. until crust is golden. Spread jam on warm crust. Melt white chocolate chips as directed on package. Beat cream cheese and cream in a small bowl. Add melted white choc. and beat until smooth. Spread over jam. Chill to set (approx. 1 hr). Melt semi-sweet choc. chips and butter over low heat, until smooth. Spread on top and chill until set. This is so delicious!

  11. Jamie James says:

    Asiago and Sage Scalloped Potatoes
    2 tablespoons butter
    2 medium-sized onions, thinly sliced
    3 cloves garlic, minced
    2 bay leaves
    1/4 teaspoon freshly-grated nutmeg
    1 1/4 tablespoons salt, divided
    1 teaspoon freshly-ground pepper, divided
    1 1/4 cups heavy cream
    1/2 cup milk
    1 cup (about 3 ounces) freshly-grated Asiago or Parmesan Cheese
    1 cup plain dry bread crumbs
    2 tablespoons extra-virgin olive oil
    2 1/2 tablespoons finely-shredded fresh sage leaves, divided
    2 1/2 pounds medium-size Russet potatoes, peeled and sliced 1/8-inch thick*

    * Russet baking potatoes are the preferred. Avoid using “new potatoes”, redskins, or any other high moisture potato.

    Preheat oven to 400 degrees F. Adjust oven rack to middle of the oven.

    In a large heavy saucepan over medium-high heat, melt butter. Add onions and cook, stirring, until golden or approximately 8 minutes. Add garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon pepper; cook for 30 seconds. Add cream and milk; bring just to a boil. Remove from heat, cover, and let stand for 5 minutes. After 5 minutes, remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage; set aside.

    In a bowl, toss the Asiago or Parmesan cheese with the bread crumbs, olive oil, 1/2 tablespoon shredded sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

    In a large bowl, place the sliced potatoes; add prepared onion mixture and toss gently. Spread 1/2 of the potato-onion mixture in a 2-quart baking dish; sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with remaining cheese bread crumbs.

    Bake approximately 1 hour or until the potatoes are tender and the top is golden (scalloped potatoes are done when potatoes are tender but hold their shape when portioned). NOTE: If the potatoes brown too quickly, loosely cover the dish with aluminum foil.

    NOTE: This dish can be baked up to 5 hours ahead. Let stand at room temperature, covered with aluminum foil. Re-warm in the oven before serving if necessary.

    Makes 8 servings.

    I’m also making green bean casserole, but that’s a pretty boring recipe.

    Happy Thanksgiving all!



  12. TrishMc says:

    Thanksgiving has become a quiet holiday at our house. It’s an in-law holiday for our daughter, son in law and grandgirls and our son lives 750 miles away. Now it’s just the 2 of us for dinner so I make an easy meal using my slow cookers.

    Cranberry Turkey

    Serves 8 / Prep time 5 minutes
    Total time: 8 hours

    1 bone-in turkey breast (about 6 pounds)
    1 envelope onion soup mix
    1 can (16 ounce) whole cranberry sauce

    Remove excess skin from the turkey breast. Place the turkey breast in the slow cooker. Mix together the onion soup mix and the cranberry sauce and pour over the turkey. Cover and cook on high for 2 hours then reduce to low and cook for 6 to 7 hours or until turkey is tender. Remove and serve slices of turkey with the cranberry slow cooker sauce.

    Serve with:

    1/2 cup butter
    2 cups chopped celery
    2 cups chopped onion
    2 (8 ounce) cans mushrooms, drained
    12 cups whole wheat bread, cut into cubes
    1 teaspoon poultry seasoning
    1 1/2 teaspoons sage
    1/2 teaspoon ground black pepper
    1 1/2 teaspoons salt
    2 eggs, beaten
    4 cups chicken broth
    1.In a large skillet over medium heat, melt the butter. Saute the celery, onion and mushrooms until onions are soft.
    2.In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, sage, pepper and salt . Toss together well. Add egg and enough broth to moisten.
    3.Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

  13. Monica says:

    Here’s what’s in my oven for Thanksgiving……………nothing. I cater the whole thing. Believe me, my guests appreciate that! However, here’s a recipe for my daughter’s truffles that are always a hit!

    Finely crush one pkg of Oreo’s in a food processor.
    Mix in one room temp 8oz pkg of cream cheese. (use your hands)
    Roll them into small balls.
    Dip the balls in melted dark chocolate.
    Also, you can use mint oreos for a unique twist.

  14. Tabathia B says:

    Well I plan on cooking yams with marshmallows and this is a copy of the recipe I plan on using from online

    large can sweet potatoes
    2 teaspoons butter
    1/4 cup brown sugar
    1 teaspoon cinnamon
    1/2 cup cinnamon red hots
    1 cup marshmallows
    Drain 1/2 of the juice from the can of sweet potatoes. Place in a casserole dish. Dot with butter. Mix brown sugar and cinnamon together and sprinkle on top. Sprinkle with candies and add cover top with marshmallows. Cover loosely with foil and bake for 20-25 minutes at 325°F.

    tbarrettno1 at gmail dot com

  15. Barbara Elness says:

    I came across this recipe on another blog recently and it sounds really good. I’m going to be making it on Thanksgiving.

    Sweet Potatoes with Apples & Cranberries

    2 medium to large sweet potatoes (about 1 to 1 1/4 lbs total), peeled and cut into bite size pieces
    1 medium Granny Smith apple, cored and diced into small (3/4 to 1 inch) pieces
    2 tablespoons dried cranberries
    11/2 tablespoons butter
    1 rounded tablespoon brown sugar
    3/4 teaspoon salt
    1/2 teaspoon cinnamon
    1. Combine all ingredients in a Medium Ziploc® Zip’n Steam® Bag.
    2. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
    3. Cook on full power for 9 minutes (Medium bag) or 8 minutes (Large bag), or until sweet potatoes are tender. If needed, continue microwaving at 30-second intervals until sweet potatoes are tender.
    4. Allow bag to stand for 1 minute before handling. Shake gently to distribute ingredients. Carefully open bag and serve.

  16. april says:

    I’m making the Neely’s Southern Creamed Corn. However, because it calls for bacon grease (don’t judge me), I actually add the bacon crumbles to the corn afterwards. Because it’s so unhealthy, it is a once-a-year dish, but it’s yummy.

    8 ears corn, husked
    2 tablespoons sugar
    1 tablespoons all-purpose flour
    Salt and freshly ground black pepper
    1 cup heavy cream
    1/2 cup cold water
    2 tablespoons bacon grease
    1 tablespoons butter
    In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

    Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.

    In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.

    Add the butter right before serving.

  17. katie goins says:

    I’m making baked macaroni and cheese. It’s so yummy!

    1 large bag (16 oz) of elbow macaroni noodles
    1 small Velveeta cheese
    1lb bag of shredded cheddar cheese ( you can shred your own cheese if you prefer, but it takes too long and the pre-packaged tastes just as yummy.
    milk and salt and pepper.

    I’m not very good at giving directions for a recipe because I just make it, sorry!~

    In a large 9 x 13 pan ( i think eek, you know i big one lol) spray the bottom of the pan with non-stick cooking spray
    Boil noodles and drain
    place a bottom layer of noodles enough to cover the bottom, the spread a layer of shredded cheese over the noodles.
    take the Velveeta spread and cut sheese slices and place over shredded cheese.
    poor 1/4 cup of milk throughout pan and salt and pepper.
    Do another layer of this the same way
    place in the oven that you have preheated at 350
    Let bake for 20 minutes, pull out add more shredded cheese and mix!!!! this is key!!!!
    let bake for another 15- 20 minutes or until cheese is thoroughly melted.
    and the rest of the cheese on top and bake until golden!

    let cool and serve…

    It’s some very cheesy mac and cheese!!!!

    If you can make it off of the poor directions I just gave you CONGRATS!!!! lol
    it’s super yummy and really easy to make, I’m a blond and I can do it!!!!

    Enjoy!!!! Happy Turkey Day!

  18. Lori Ann says:

    Every year I am in charge of making Japanese Fruit Pies at Thanksgiving. They are delicious!


    1 (9 inch) unbaked pie shell
    2 eggs, beaten
    1/3 cup butter, melted
    1 cup white sugar
    1 teaspoon vanilla extract
    1 tablespoon distilled white vinegar
    1/2 cup chopped pecans
    1/2 cup shredded coconut
    1/2 cup raisins

    Preheat your oven to 350 degrees.

    Melt the butter. Then mix the sugar, butter, and eggs together in a medium mixing bowl. Add the vinegar and vanilla extract and mix until smooth. Stir in the pecans, coconut, and raisins. Pour the mixture into the pie shell. Bake for 40 minutes. Cool before serving. Store in refrigerator.

    Happy Thanksgiving!

  19. Scorpio M. says:

    Evey year I make slow-cooked green beans. It was a recipe a friend gave me but I found one by Emeril that is just as good. Happy Thanksgiving, everyone!

    • 1 tablespoon vegetable oil
    • 1 cup chopped yellow onions
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 1 (8-ounce) ham hock, scored
    • 1 tablespoon minced garlic
    • 1 1/2 pounds green beans, trimmed and halved

    Note: The salt and pepper we used here were suitable for the ham hock we had. However, depending upon the cure of your ham hock, you may require more or less salt. That said, hold off on adding the salt until about halfway through the cooking process.

    Add the oil in a medium, heavy saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt, pepper, and cayenne. Add the ham hocks, garlic, and beans. Add enough water to almost completely cover the beans. Bring to a boil, reduce the heat and simmer for 2 hours. Remove from the heat and serve with the cooking liquid.

  20. Donna S says:

    I havent made this one before but Im hoping I get the chance this year.

    Pumpkin Pecan Cake Roll

    12 ServingsPrep: 25 min. Bake: 15 min. + cooling

    * 3 eggs
    * 1 cup sugar
    * 3/4 cup canned pumpkin
    * 1 teaspoon lemon juice
    * 3/4 cup all-purpose flour
    * 1-1/2 teaspoons ground cinnamon
    * 1 teaspoon baking powder
    * 1 teaspoon ground ginger
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground nutmeg
    * 1 cup finely chopped pecans
    * Confectioners’ sugar

    * 2 packages (3 ounces each) cream cheese, softened
    * 1/4 cup butter, softened
    * 1 cup confectioners’ sugar
    * 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract


    * Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
    * and grease the paper; set aside. In a large bowl, beat eggs for 3
    * minutes. Gradually add sugar; beat for 2 minutes or until mixture
    * becomes thick and lemon-colored. Beat in pumpkin and lemon juice.
    * Combine dry ingredients; fold into pumpkin mixture. Spread batter
    * evenly into prepared pan; sprinkle with pecans.
    * Bake at 375° for 15 minutes or until cake springs back when
    * lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
    * dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
    * up cake in towel, jelly-roll style, starting with a short side. Cool
    * completely on a wire rack.
    * In a large bowl, combine the filing ingredients; beat until smooth.
    * Unroll cake; spread filling over cake to within 1/2 in. of edges.
    * Roll up again; place seam side down on a serving platter. Cover and
    * refrigerate for at least 1 hour before serving. Yield: 12 servings.

    Nutrition Facts: 1 serving (1 piece) equals 285 calories, 15 g fat (5 g saturated fat), 71 mg cholesterol, 208 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

  21. Darla says:

    Here’s a recipe for a delicious chocolate layered pudding dessert. There’s really no baking or cooking involved but it always gets rave reviews!

    Chocolate Dessert

    1st layer: (I usually make a graham cracker crust instead)
    1 cup of flour
    1 stick of Oleo
    ¾ cup of chopped nuts.
    Mix together and spread in bottom of 9 X 13 dish
    Bake 15 min. at 350 degrees

    2nd layer:
    8 oz. pkg. of cream cheese
    1 cup of cool whip
    1 cup 10X sugar
    Mix and spread over cooled crust.
    Refrigerate to set.

    3rd layer:
    2 pkg. Instant choc (or lemon) pudding mixed with 3 cups of milk.
    Spread over cool whip mixture.
    Refrigerate to set.

    4th layer:
    Top with cool whip and sprinkle with chopped nuts.

  22. colleen says:

    I’m stealing one my mom has made for years and gets rave reviews (despite the awful name!).
    Happy Thanksgiving!

    Pumpkin Dump Cake

    1 large can (29 ounces) of Libby’s Pumpkin (plain)
    4 eggs
    ¾ cup of sugar
    1 teaspoon of cinnamon
    ½ teaspoon of ginger
    ¼ teaspoon of nutmeg
    1 box of Duncan Hines yellow cake mix
    1 ½- 2 cups of chopped walnuts
    1 cup of butter/ margarine

    Mix pumpkin, eggs, sugar, cinnamon, ginger, and nutmeg all together and pour into a greased 13 x 9 pan.

    Sprinkle yellow cake mix on top of pumpkin mixture

    Sprinkle 1 ½ -2 cups of walnuts on top of cake mix

    Drizzle 1 cup of butter or margarine on top

    Bake at 350° for 50 minutes

  23. Bella F. says:

    I always make rice krispy treats for the holidays. (Can u tell I’m not much of a cook?lol)
    They go really fast even though I usually try to make at least 50-60 squares for a party.
    But they’re really easy, even if a bit messy, to make. Here’s the basic recipe:

    Prep Time: 10 minutes • Total Time: 30 minutes • Servings: 12

    ~3 tablespoons butter or margarine
    ~1 package (10 oz., about 40) regular marshmallows
    ~6 cups Rice Krispies®
    **For best results, use fresh marshmallows. Let stand at room temperature for 15 minutes before serving.

    1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

    2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

    3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

    Happy Thanksgiving everyone! 🙂

  24. Angie says:

    Wow. That stuffing recipe looks very similar to mine. Love it! This year, I’m making the stuffing and a couple of pies to take to the family gathering. Here’s my Razzleberry Pie recipe:


    2 cups Blackberries
    2 cups Raspberries
    2 cups Blueberries
    1/2 cup sugar
    2 1/2 tablespoons flour
    2 pie crusts


    1. Preheat oven to 400 degrees.
    2. Place one pie crust in the bottom of a deep dish pie pan.
    3. Drain juice from berries, and place them in a large mixing bowl.
    4. Mix 1/2 cup of sugar and 2 1/2 tablespoons of flour into berries.
    5. Spoon berry mixture into the pie crust.
    6. Cover with top pie crust and flute the edges. Cut vents in the top crust.
    7. Brush top of pie crust with a little milk or cream, and sprinkle with sugar.
    8. Bake pie in oven for 30 minutes.

  25. Amy Kathryn says:

    I am in charge of the corn pudding, baked potato casserole, deviled eggs, and the pumpkin sausage pinwheels.

    Pumpkin Sausage pinwheels

    Crescent roll dough
    pumpkin pie filling
    cooked, crumbled spicy sausage

    Unroll the dough, spread with pumpkin and scatter sausage on top. Roll into a log. Put in freezer for about 5-10 minutes so you can slice into rounds. Bake according to crescent directions…I believe 350 for about 10 minutes.

    The buttery roll, sweet pumpkin and spicy sausage come together for something amazing. My family cannot get enough of these this time of year. We nibble on them as an appetizer as things are finishing up in the ktichen.

  26. Jessica says:

    Your stuffing recipe looks good. Congrats on your new little girl! And although you said Green Bean Casserole is boring… I’m still posting mine 😉 It’s one that I got in those mail ads way back from Grandma’s Kitchen. I tried it out as a healthy option for stuffing, it was yummy and now I usually make it for Thanksgiving and let someone else make unhealthy stuffing. That way I feel as though I’m being healthy if I have a little of both 🙂

    Green Bean Casserole: Prep 15-20mins Cooking 20-30mins Serves 6
    What’s Needed:
    1 ½ Tablespoons butter
    3 Tablespoons all purpose flour
    1 ½ Cups of Milk
    3-4 tsp dry ranch style dressing mix
    ¼ – ½ teaspoon white pepper
    1 cup chopped onion
    2 cloves garlic, minced
    1 ½ cups sliced mushrooms
    1 ¼ lbs fresh green beans (cooked until crisp tender)
    1 cup fresh bread crumbs, toasted

    1. White Sauce: Melt butter in small saucepan over low heat. Stir in flour; cook 1-2 mins stirring constantly. Using wire whisk, stir in milk; bring to boil. Cook, whisking constantly, 1-2mins or until thickened. Stir in dressing mix & white pepper; set aside.
    2. Preheat oven to 350F. Spray medium skillet with nonstick cooking spray; heat over med-high heat. Add onion & garlic; cook and stir 2-3mins or until tender. Remove half of onion mixture; set aside.
    3. Add mushrooms to onion mixture remaining in skillet and cook about 5mins or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 ½ qt casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake uncovered, until heated through, about 20-30mins.

  27. infinitieh says:

    No baking, just salad. So, here’s my modified (no cheese) pesto dressing:

    In a small food processor (which is what I use):
    3 cloves of fresh garlic
    juice of one lime (adjust to taste)
    1 can of anchovies, squeeze out any olive oil
    fresh basil leaves (as many as I can jam into said food processor, and then some)
    olive oil, enough for proper consistency
    freshly ground pepper, to taste, optional

    I generally add the basil leaves last. After pulsing a bit, the leaves get macerated and then I can add more leaves.

    The above can also be used for dip for olive bread.

    Without the anchovies and with less olive oil, I use this to top BBQ oysters.

  28. Chelsea B. says:

    Mine is a simple dessert but SO addicting! But I’m a chocolate lover, so, to me, almost ANYTHING with chocolate is addicting 😉

    What you need: Toll House Crackers, chocolate blocks, and peanut butter.

    What you do: Melt chocolate, lather peanut butter between two crackers, coat in chocolate, and place in fridge. Enjoy and prepare to become addicted!

  29. Shanan M says:

    Carrot Bars
    4 eggs. 1tsp salt
    2 c sugar. 2 tsp cinnamon
    2 c flour. 1 1/2 c oil
    2 tsp baking soda.
    3 (4 1/2 oz sz) jars carrot baby food

    4 Tbsp butter melted
    1/2 tsp vanilla
    1 lb powdered sugar
    8 oz Philadelphia cream cheese

    Bars: beat the eggs and add the sugar, oil, flour, baking soda, salt, and cinnamon. Mix very well and add the carrots. Pour into a greased 10 x 15 inch pan. Bake at 350 degrees fir 20-30 min or until done.
    Frosting: mix all ingredients. Frost bars when cool.
    Keep refrigerated.

  30. E.D. Walker says:

    Chocolate Sticks
    Chocolate sticks are sort of a cross between brownies and chocolate chip cookies. Warning: They are delicious and highly addictive!

    1 cup flour
    1/8 teaspoon salt
    1/4 teaspoon baking soda
    3/4 cup brown sugar
    1/4 cup margarine (melted)
    1 egg
    7-9 oz semi-sweet chocolate drops
    1 teaspoon vanilla
    2-3 tablespoons milk

    Mix all the ingredients together in a large bowl. Butter a 9×9 baking pan and pour in mixture. Bake at 350 degrees for 25 to 30 minutes or until top is lightly golden brown. Let cool 7-10 minutes. Slice and serve. Enjoy! 🙂

  31. Jennie says:

    Pumpkin Ginger Cupcakes with Maple Cream Cheese Frosting (shaped as a wreath) topped with candy melt covered Maple Leaves

    Cuppies – Makes 12 cupcakes
    1 1/2 C Unbleached Flour
    3/4 tsp. baking powder
    3/4 tsp. baking soda
    1/4 tsp. salt
    1 tsp. ground cinnamon
    1 tsp ground ginger
    1/2 C (1 stick) unsalted butter, melted & cooled slightly
    1 C sugar
    1 C canned pumpkin (not pumpkin pie filling)
    3 large eggs
    1/ C (about 1 1/4 ounces) crystallized ginger cut into 1/8 to 1/4 inch pcs.

    Sift flour, baking powder, baking soda, salt, cinnamon & ginger into a medium bowl & set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar, and pumpkin until smoothly blended. Mix in the eggs & crystallized ginger. on low speed, mix in the flour mixture until it is incorporated. The batter will be thick.

    Fill each paper liner with the generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Let cool completely before frosting.

    Maple Cream Cheese Frosting

    1 8oz package cream cheese, softened/room temp.
    1/2 C (1 stick) unsalted butter softened
    1 lb powdered sugar
    2 tsp maple flavoring or to taste

    Beat together cream cheese and margarine until mixed. Scrape down sides of bowl. Add sugar and mix well. Scrape down sides of bowl. Add maple flavoring and mix until blended.

    Frost cupcakes when completely cool.

    I’ll stop there since I’m not sure I’ll get the fancy decorated leaves completed. If so, maybe I’ll post a picture. 🙂

    Happy Thanksgiving James Family.

    Kiss, kiss,

  32. Vanessa says:


    Your grandmother’s dishes sound wonderful. Family recipes are such treasures and have a way of linking the generations. Some of my warmest memories are times spent in my grandmother’s kitchen.

    This cranberry relish is a staple at our Thanksgiving table. Not only is it easy and delicious, but can be made in advance. A real timesaver during all the holiday hustle and bustle!

    Cranberry Relish

    1 Bag Fresh Cranberries
    1 (20 oz.) can crushed Pineapple (drained)
    1 cup chopped celery
    1 Orange chopped
    1 cup chopped walnuts (optional)
    2 small packages Cherry JELL-O
    2 cups sugar
    2 cups water

    Rinse the cranberries. In a saucepan mix water, sugar and cranberries. Bring to a boil. Simmer for 15 minutes. Take off the stove and stir in JELL-O until dissolved. Mix in the remaining ingredients. Chill or Freeze.

    Congratulations on the new baby and upcoming book release. What a busy year! Wishing you and your family a wonderful Thanksgiving.

  33. Michelle M says:

    Oh yummy! All these comments are making me so dang hungry!! I am traveling back to my folks’ this year so probably won’t be doing a ton of the cooking myself (since I live states away). But I will be a sous-chef and will do anything anybody asks me to. However, I know my mom’s amazing rolls will be on the table (unless they all get eaten on the way to the table) because frankly, it is NOT THANKSGIVING without them.

    Best Butterhorns (aka Terry’s Rolls)

    1 pkg of yeast
    1/2 c shortening
    1/2 c sugar
    1 tsp salt
    3 eggs
    1 cup milk
    4+ cups flour

    mix yeast, 1 tsp sugar, and 1/4 c warm water.
    scald milk. Add shortening, sugar, salt and let cool.
    When cool, add eggs, yeast mixture, and flour.
    Mix and let rise about 3 hours

    Divide dough in half and roll out into a circle.
    cut up circle like a pie and roll each slice into a horn shape.
    place on a greased cookie sheet, covered with a towel and let rise until double
    Bake at 400 degrees for 12-15 minutes

    Oh man, I can smell these babies already! Happy Thanksgiving all!

  34. Paige says:

    Thanks for the giveaway! Ok, here it goes.
    Carrot Souffle
    1 pound of Carrots chopped
    1/2 cup of Margarine
    1 teaspoon Vanilla Extract
    3 Eggs
    3 Tablespoons of Flour
    1 teaspoon Baking Powder
    1/2 teaspoon Salt
    3/4 cup white sugar
    Confectionary Sugar for dusting (optional)
    -Preheat oven to 350 degrees, grease 2 quart baking dish
    -Boil a large pot of water, add carrots and cook until very tender (35-45 minutes).
    -Drain carrots and run through the food processor. The carrots should be the consistency of baby food.
    -Stir in margarine, vanilla, and eggs.
    -In a separate bowl sift flour, baking powder, salt, and sugar. Stir into carrot mixture until smooth.
    -Pour batter into baking dish and bake for 45 minutes.
    -Dust with confectionary sugar before serving
    This is very sweet, almost like sweet potato casserole, but it’s very good. Even the kids like it if they can get over the bright orange color. And it brightens a spot on your table.

  35. Susan says:

    The only thing I currently plan to make in the oven is a turkey and homemade bread stuffing. I wash the bird and dry it, that’s it, no seasoning or basting, I like the plain roasted flavors of the meat. Still gets nice and brown and crispy (not that we eat the skin any more now that we’re health conscious).

    Our stuffing is really basic, about 1 slice of torn up white bread (tried whole wheat but it has a harsh flavor) per lb. of turkey, mix in some (1 sm-med) onion and (2 stalks) celery which has been softened for a few minutes in 91/2-1c)hot chicken broth, add a little milk if the chicken broth isn’t enough to LIGHTLY (since it’s going into the turkey and will absorb turkey juices and fat)moisten the stuffing, add (1 t.ish)powdered sage or poultry seasoning to taste, mix and stuff. Since I grew up on this, this is the only stuffing (besides Stove Top after I remove half of the salty seasoning by putting it into a strainer and shaking it out)I eat. I don’t want anything like nuts or fruit in it.

    While I’m not planning to make it, I love the basic Philadelphia cream cheese box cheesecake recipe and it can’t be easier especially if you buy a Keebler graham cracker crust pie shell on sale. I just add lightly sugared, frozen (thawed)strawberries in juice on the side. YUM! I think it’s just 2×8 oz. cr. cheese, an egg, some (1/2c.?) sugar and (1 t.) vanilla. Mix, pour, bake.

  36. Kim says:

    Our Holiday menu is the usual turkey, stuffing, mashed potatoes, stuffed artichokes and homemade cheesecake. Another dessert on the menu and the easiest to prepare is chocolate pie:

    1 Keeblers Graham Cracker Crust
    1 large box of chocolate Jello pudding
    3 cups of milk
    Mix pudding and milk on the stove on medium heat until thickened. Pour into graham cracker crust and refrigerate for several hours. Top with Cool Whip or homemade whipped cream (beat container of heavy cream, 1 tsp vanilla extract and 1/2 cup confectioners sugar until peaks form)

  37. CrystalGB says:

    I am baking this cake that I got the recipe for from My family loves it.

    Apple Pound Cake

    2 cups sugar
    1 1/2 cups vegetable oil
    3 eggs
    2 teaspoons vanilla extract
    3 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    2 cups chopped, peeled tart apples
    1 cup chopped almonds
    1/2 cup raisins
    1/2 cup apple cider or apple juice
    1/2 cup packed brown sugar
    2 tablespoons butter or margarine
    In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
    Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
    In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze

  38. chey says:

    I like this dessert!

    Peanut Butter Pie

    1 cup dry roasted peanuts, chopped fine
    2 tablespoons sugar
    3 tablespoons melted butter

    Mix and pat in pie pan, bake at 375 for 13 minutes. Cool.

    1 8oz. cream cheese
    1/2 cup icing sugar
    1 cup peanut butter
    4 cups whipped cream

    Mix first 3 ingredients. Stir in whipped cream. Spoon into cooled pie shell.

  39. Zina says:

    I’m going to come back to check out all the recipes.
    This year as my kitchen isn’t a 100% put back together I’m doing box deserts so here is a recipe for Ginger Cake.

    Ginger Cake
    1/2c. shortening
    1c. sugar
    1c. molasses
    2 1/2c. sifted flour
    1 3/4 tsp. baking soda
    1/4 tap. salt
    1 tsp. each of ginger and cinnamon
    1/4 tsp. gr.cloves
    1c. boiling water
    2 eggs, beaten

    Cream shortening,sugar and molasses in a bowl. Beat in sifted dry ingredients alternately with 1 c. boiling water. Add eggs, mixing well. Pour into a prepared 9×13 pan. Bake at 350 degress for 30 min or until cake tests done. Cool completely before serving with whipped topping.


  40. Jane says:

    Pecan cookies can be an alternative to pecan pie. I made these for the first time last year.

    Pecan Snickerdoodles

    2-1/2 cups flour
    1 cup finely chopped PLANTERS Pecans
    2 tsp. cream of tartar
    1 tsp. baking soda
    1/2 tsp. salt
    1 cup (2 sticks) butter or margarine, slightly softened
    1-3/4 cups sugar, divided
    2 eggs
    1 tsp. ground cinnamon

    PREHEAT oven to 375°F. Mix flour, pecans, cream of tartar, baking soda and salt in large bowl; set aside.

    BEAT butter and 1-1/2 cups of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; beat until well blended. Add dry ingredients; beat on low speed until well mixed. Form dough into 1-inch balls. Mix remaining 1/4 cup sugar and cinnamon. Roll balls in cinnamon sugar. Place 2 inches apart on baking sheets.

    BAKE 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

  41. jeanette8042 says:

    I don’t cook but I love my cousin’s chocolate banana cream pie! She follows a recipe she found on the Food Network website!

    1 frozen pie shell, pricked several times with tines of a fork
    1 package instant chocolate pudding, prepared to package directions
    2 ripe bananas, sliced thin on an angle
    1 can spray whipped cream
    1 dark chocolate candy bar


    Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.

    Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.

  42. blodeuedd says:

    We do not have Thanksgiving here in Finland but I am gonna share that which I started drinking already in October, lol, love it too much

    4 to 5 servings

    * Red wine — 1 (750-ml) bottle
    * Sugar or honey — 3 to 5 tablespoons
    * Cinnamon sticks — 2 to 4
    * Cloves — 4 to 6
    * Cardamom pods — 3 to 4
    * Orange peel — from 1 orange


    1. Place all ingredients in a pot and slowly bring to a simmer over a low flame. Do not boil. Cover and let steep on a very low flame for about 15 minutes.
    2. Strain, ladle into mugs and serve.

    * Glögg (Swedish): Drop a couple raisins and a slivered almond or two into each glass before pouring in the wine.

    Of course I hate the alcoholic variation and use fruit juice instead

  43. K. Walker says:

    Start your Thanksgiving with these moist Pumpkin Muffins.

    1 can Pumpkin
    1 box Yellow Cake mix
    1/2 pkg Cinnamon Morsels

    Preheat oven 350 degrees. Fold ingredients together and pour into lined muffin tins. Bake 30 minutes. Enjoy!

  44. Norma says:

    Julie, Grandma’s Magic Bars sound delish! I’m not sre if I should say thank you or if I should be mad that I’ve just added yet another thing to bake on Thanksgiving (because I just happen to have all the ingredients on hand!). Congrats on the fourth printing of JTSMA. It’s one of my favorite books and has a special spot on the top shelf of my bookcase!

    I’m doing tons of baking and cooking for thanksgiving. One of my favorite recipes is my famous Zucchini Bread. It’s great with dinner and even better for breakfast!

    Zucchini Bread
    preheat oven to 350
    3 Eggs
    1 1/2 cups of sugar
    2 1/2 cups of zucchini
    1 1/2 vanilla
    3 cups flour
    1 tsp salt
    1 tsp baking soda
    1/4 tsp baking powder
    2 1/2 cinnamon
    1 cup chopped walnuts (optional–I omit)
    1 cup chopped apple

    beat eggs, sugar and oil until thick. Add zucchini, apple and vanilla and blend. Sift dry ingredients into zucchini mixture. If using walnuts, add now.

    Pour into buttered tins. Bake for approx 1 hour for a large loaf, 30 min for muffins.


  45. SarahM says:

    Wow! There are some great recipes here 🙂 We go all out with turkey, dressing, butterhorn rolls, sweet potatoes, pumpkin pie, etc but we always make Cottage Cheese Salad which is super easy but soooo delicious! Ingredients are: 12 oz carton of cottage cheese; 6 oz pkg of black cherry (or any flavor) jello (no water); 20 oz can of crushed pineapple, drained; 12 oz carton of Cool Whip. Mix thoroughly in a bowl and refrigerate. Enjoy!

  46. Jennifer D. says:


    Happy Thanksgiving!! I just finished making Toll House Chocolate Chip Cookies. That’s my assignment for this year. My aunt is making a cauliflower dish with cheese. You really can’t go wrong with cheese, in my opinion :-). I will share that recipe below. Although, I think she might have got it from one of the Food Network shows – not too sure. It’s quite a yummy side dish. Enjoy!

    Need – 1 head of cauliflower. Cut up in large pieces and clean.

    Step #1 – In Medium Size sauce pan boil water about 2 inches in depth. Put the Cauliflower in the pan and cook for about 10 minutes – until slightly softened. Drain and put in a 2 quart casserole dish.

    Step #2: In separate pan – melt 1/2 cup of butter & 1/4 cup of grated Parmesan cheese. Then, pour over Cauliflower.

    Step #3: Mix together – 2/3 cup of PLAIN bread crumbs, a pinch of salt & 1 teaspoon of red pepper flakes (you might want to use a little less as it can be hot). Sprinkle on top of Cauliflower.

    Step #4: Top the casserole with 1 cup of shredded cheddar cheese.

    Step #5: Bake at 350 for 20 minutes.

  47. Schmidty says:

    Sweet potato casserole

    6 large yams
    one cup brown sugar
    4 tbsp butter
    2 cups chopped pecans
    1/2 cup half and half

    Bake yams and peel when done. Place into casserole dish and run a knife through them to leave them a bit chunky. Add butter in pats and half and half, add brown sugar. Gently stir in until all the ingredients are evenly spread. Top with chopped pecans and bake in 350 oven for 30-40 minutes.

  48. Cathy M says:

    I was in charge of dessert and made a family favorite, pumpkin bars:


    Read more about it at,195,158169-249206,00.html
    Content Copyright © 2010 – All rights reserved.

    1 (18 1/2 oz.) box yellow cake mix
    1/2 c. butter, melted
    4 eggs
    1 (30 oz.) can solid pack pumpkin (3 cups)
    1 c. sugar, divided
    1/2 c. light brown sugar (firmly packed)
    2/3 c. evaporated milk
    1 1/2 tsp. cinnamon
    1/2 c. chopped walnuts
    1/4 c. butter, softened

    Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan.
    In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.

    I serve them cold, with a dollop of home made whip cream.

  49. Valerie says:

    Some great looking recipes…I will be trying some of theses. I made a Chocolate Delight and Old Fashioned Cornbread Dressing


    #1 LAYER:

    1 stick butter, melted
    1 c. plain flour
    1 c. chopped nuts

    Mix and spread in greased dish. Bake at 375 degrees for 15 minutes or until a little brown. Let cool.

    #2 LAYER:

    1 (8 oz.) cream cheese, room temperature
    1 (8 oz.) Cool Whip
    1 c. powdered sugar

    Mix and spread onto baked crust (above).

    #3 LAYER:

    2 small pkgs. chocolate instant pudding mix
    3 c. milk

    Mix and spread upon 3rd layer

    #4 LAYER:

    Spread 8oz of Cool Whip for this layer


    2 (8 in.) pans cornbread, already made
    1 lg. pkgs. Pepperidge Farm bread stuffing
    2 to 3 cans Swanson chicken broth
    1 tbsp. sage
    1 tbsp. parsley flakes
    2 cans cream of chicken soup
    1 stick of butter, melted
    2 eggs
    Chopped celery
    Chopped onions
    Mix cornbread with bread stuffing. Add plenty of chopped celery and
    onions. Add eggs, butter and all seasonings. Add cans of soup. Add
    enough chicken broth to make mixture almost runny. Pour into large
    baking pan that has been greased. Bake at 350 degrees for 1 to 1 1/2
    hours. Cover with aluminum foil at first. Take off and brown for last 15

Leave a Reply

Your email address will not be published. Required fields are marked *