Thanksgiving Casserole
Jen Haws
Put about a pound of turkey and 3 or 4 cubed, cooked potatoes in the bottom of a 9x13 pan. Add about 1 1/2 to 2 cups of gravy on top and the cover with already prepared stuffing. Bake at 350 for about 30 minutes.Molded Cranberry Fruit
Jennifer Christensen
1 8 oz can crushed pineapple, drained (save the juice)Jennifer Christensen
1/2 c cranberry juice cocktail
2 Tbsp lemon juice
1 3 oz pkg raspberry jello
1 16 oz can whole berry cranberry sauce
1/2 c chopped celery
Combine reserved pineapple juice, cranberry juice, and lemon juice in a saucepan. Bring to a boil. Remove from heat. Add jello, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into jello mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4 cup mold. Chill until firm.
Makes 8 servings.
Sweet Potato Souffle
Laura Hawkins
Stuffing
Laura Hawkins
Dorothy Winters
Laura Hawkins
2 C. mashed sweet potato's
2 eggs beaten
1 1/4 c. sugar
1 1/2 stick marg. melted; divided in half
1 c. milk
1/2 t. nutmeg
1/2 t. cinnamon
Mix together.
Bake 400* for 15 min. Add topping and bake for 10 min. more
Topping:
3/4 c. crushed cornflakes
1/2 c. brown sugar
1/2 c. chopped nuts (pecans)
2 eggs beaten
1 1/4 c. sugar
1 1/2 stick marg. melted; divided in half
1 c. milk
1/2 t. nutmeg
1/2 t. cinnamon
Mix together.
Bake 400* for 15 min. Add topping and bake for 10 min. more
Topping:
3/4 c. crushed cornflakes
1/2 c. brown sugar
1/2 c. chopped nuts (pecans)
Stuffing
Laura Hawkins
1/2 c. butter
1 c. finely chopped onion
1 1/2 c. finely chopped celery
8 c. soft white bread crumbs
1 t. salt
2 t. poultry seasoning
1/2 t. pepper
1 c. finely chopped onion
1 1/2 c. finely chopped celery
8 c. soft white bread crumbs
1 t. salt
2 t. poultry seasoning
1/2 t. pepper
Cook onion and celery in butter until onion is transparent. Mix in all seasonings. Pour over and toss with the bread crumbs. May be used for stuffing or cooked in a casserole dish with 2-3 T of water sprinkled over. Use lid when cooking.
Bake 325* for 45 min.
Girls, you don't have to cook this stuffing but I prefer it cooked. It was cooked the night of our recipe group.
Bake 325* for 45 min.
Girls, you don't have to cook this stuffing but I prefer it cooked. It was cooked the night of our recipe group.
Gina’s Pumpkin Butter
Ingredients
1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 cups sugar
2 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
Orange zest to taste
Directions
1 Combine all ingredients in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently. (Caution! Mixture splatters!)
2 Spoon hot pumpkin mixture into hot jars, filling to within ¼ inch from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.
3 Process in a boiling bath for 10 minutes.
Makes 5 – ½ pint jars.
This is great on homemade rolls and served with Thanksgiving dinner. Rather than canning, you can serve it immediately and store leftovers in the refrigerator for up to two weeks.
Sweet Potato CasseroleDorothy Winters
Ingredients:
* 3 cups mashed sweet potatoes
*1/2 cup white sugar
* 1/2 cup brown sugar
* 2 eggs, lightly beaten
* 1 teaspoon vanilla
* 1/2 cup milk or cream
* 1/2 cup melted butter
Topping: (I actually made a little extra topping for recipe swap, but I think it was too much)
* 1/2 cup brown sugar
* 1/3 cup flour
* 1/3 cup melted butter
* 1 cup chopped pecans
Preparation:
Combine first 7 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
* 3 cups mashed sweet potatoes
*1/2 cup white sugar
* 1/2 cup brown sugar
* 2 eggs, lightly beaten
* 1 teaspoon vanilla
* 1/2 cup milk or cream
* 1/2 cup melted butter
Topping: (I actually made a little extra topping for recipe swap, but I think it was too much)
* 1/2 cup brown sugar
* 1/3 cup flour
* 1/3 cup melted butter
* 1 cup chopped pecans
Preparation:
Combine first 7 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
Apple Pie
Morgan Somers
Morgan Somers
Crust:
2 c flour
2/3 c butter
1 t. salt
1 egg
2 t. vinegar
2-3 T water
Preheat oven to 350. Combine salt and flour. Cut in butter. Reserve ½ c. of flour mixture for later. In another bowl, beat egg and add water, then vinegar. Mix well and add to flour mixture. Mix until liquid is distributed evenly. Form a ball and roll out on a floured board. Put reserved flour mixture on top and roll up like a cinnamon roll (if you cut the roll into fourths and then stack them, you get more layers which makes a flakier crust). Cut in half (for top and bottom crusts). Roll each half to fit in pie plate with some extra hanging off the edge.
Apple Filling:
8 granny smith apples (the small ones for cooking)
1/2 c sugar
1/2 c brown sugar
2 t. cinnamon
1/2 t. cloves
1/4 c flour
Peel, core and dice apples into bite-sized chinks (it's better than wedges!). Mix dry ingredients. Combine with apples. Pour into pie crust. Cut 1/4 cube of butter into chunks and drop over filling. Cover with other half of crust. Trim edges of crust so that there is about 1/2 inch hanging over. Tuck under and pinch to seal. Poke top crust a few times with fork. Bake at 350 degrees for about 45 minutes, or until crust is brown.
Notes: I made two pies that night (Brice wanted one) and the one I left home turned out better, so here are the differences: I forgot to put the butter on top of the filling and it turned out better because the filling goo and juices stayed mixed in with the apples better, rather than settling to the bottom like in ours. I also used sweeter apples in Brice's and I liked it that way a LOT better--the apples in ours were really tart! Brice's crust was a bit better because I used 2T of water in ours and I used a little bit more water in his so the dough consistency was better. It also turned out flakier. Ours also took a lot longer than 45 minutes to cook for some reason; more like an hour or more. I'm not sure how long Brice's was in for. I put it in the oven and left!
3 c cooked mashed sweet potatoes
1/2 c sugar
2 eggs
1/2 c milk
1/2 c melted butter
1 t vanilla
Preheat oven to 350 degrees. Beat ingredients together well and pour into a buttered baking dish. Set aside.
Topping:
1 c light brown sugar
1 c pecans
1/2 c flour
1/3 c butter
Crumble together topping ingredients and sprinkle over potatoes. Bake uncovered at 350 for 30-40 minutes.
2 c flour
2/3 c butter
1 t. salt
1 egg
2 t. vinegar
2-3 T water
Preheat oven to 350. Combine salt and flour. Cut in butter. Reserve ½ c. of flour mixture for later. In another bowl, beat egg and add water, then vinegar. Mix well and add to flour mixture. Mix until liquid is distributed evenly. Form a ball and roll out on a floured board. Put reserved flour mixture on top and roll up like a cinnamon roll (if you cut the roll into fourths and then stack them, you get more layers which makes a flakier crust). Cut in half (for top and bottom crusts). Roll each half to fit in pie plate with some extra hanging off the edge.
Apple Filling:
8 granny smith apples (the small ones for cooking)
1/2 c sugar
1/2 c brown sugar
2 t. cinnamon
1/2 t. cloves
1/4 c flour
Peel, core and dice apples into bite-sized chinks (it's better than wedges!). Mix dry ingredients. Combine with apples. Pour into pie crust. Cut 1/4 cube of butter into chunks and drop over filling. Cover with other half of crust. Trim edges of crust so that there is about 1/2 inch hanging over. Tuck under and pinch to seal. Poke top crust a few times with fork. Bake at 350 degrees for about 45 minutes, or until crust is brown.
Notes: I made two pies that night (Brice wanted one) and the one I left home turned out better, so here are the differences: I forgot to put the butter on top of the filling and it turned out better because the filling goo and juices stayed mixed in with the apples better, rather than settling to the bottom like in ours. I also used sweeter apples in Brice's and I liked it that way a LOT better--the apples in ours were really tart! Brice's crust was a bit better because I used 2T of water in ours and I used a little bit more water in his so the dough consistency was better. It also turned out flakier. Ours also took a lot longer than 45 minutes to cook for some reason; more like an hour or more. I'm not sure how long Brice's was in for. I put it in the oven and left!
Sweet Potatoes
Leanne Jessee
Leanne Jessee
3 c cooked mashed sweet potatoes
1/2 c sugar
2 eggs
1/2 c milk
1/2 c melted butter
1 t vanilla
Preheat oven to 350 degrees. Beat ingredients together well and pour into a buttered baking dish. Set aside.
Topping:
1 c light brown sugar
1 c pecans
1/2 c flour
1/3 c butter
Crumble together topping ingredients and sprinkle over potatoes. Bake uncovered at 350 for 30-40 minutes.
An extra recipe for fun:
Turkey
Morgan Somers
Who brings a turkey to recipe group? But everyone needs a good recipe, so here's one I used for Raelin's birthday this week that turned out amazing (She wanted a turkey leg for her birthday dinner)!
Turkey
Morgan Somers
Who brings a turkey to recipe group? But everyone needs a good recipe, so here's one I used for Raelin's birthday this week that turned out amazing (She wanted a turkey leg for her birthday dinner)!
Turkey
Olive oil
Tarragon
Thyme
Rosemary
Salt
I had let the turkey thaw in the pan I was going to cook it in and I left the juices that had run off in the pan. Then I rinsed the turkey and put it back in the pan. I didn't dry it off. I put as many whole apples inside as I could fit and skewered it shut. I poured some olive oil over the turkey and spread it around to coat. I sprinkled it with plenty of the seasonings listed above and covered it with foil. I baked it according to instructions I found on the internet for the size turkey I had (it was a 20 lb turkey and I baked it for about 4 1/2 hours at 350). I removed the foil for the last hour or so of cooking. I pulled it out of the oven and recovered it with foil. Then I let it sit for about an hour, which was too long, but we were waiting on other food and family to arrive. Ideally, it would have sat for about 30 minutes, but letting it sit made it REALLY moist. There were a ton of drippings and juices in the pan it was sitting in and I guess it just soaks up the juices as it sits. My mom used the juice to make really yummy gravy. We carved it and ate it and it was delicious and super moist! YUM!
Olive oil
Tarragon
Thyme
Rosemary
Salt
I had let the turkey thaw in the pan I was going to cook it in and I left the juices that had run off in the pan. Then I rinsed the turkey and put it back in the pan. I didn't dry it off. I put as many whole apples inside as I could fit and skewered it shut. I poured some olive oil over the turkey and spread it around to coat. I sprinkled it with plenty of the seasonings listed above and covered it with foil. I baked it according to instructions I found on the internet for the size turkey I had (it was a 20 lb turkey and I baked it for about 4 1/2 hours at 350). I removed the foil for the last hour or so of cooking. I pulled it out of the oven and recovered it with foil. Then I let it sit for about an hour, which was too long, but we were waiting on other food and family to arrive. Ideally, it would have sat for about 30 minutes, but letting it sit made it REALLY moist. There were a ton of drippings and juices in the pan it was sitting in and I guess it just soaks up the juices as it sits. My mom used the juice to make really yummy gravy. We carved it and ate it and it was delicious and super moist! YUM!
