HORRY COUNTY, SC (WMBF) – Thanksgiving time is here! We asked our viewers to send us their favorite recipes, and we were floored by the response! Dozens of you sent in your recipes, and we practically have enough to fill a cookbook!
One lucky winner was chosen to receive a $100 gas card for their recipe, and that winner is: Joanne Sellers with her recipe for Sweet Potato Souffle! Congratulations Joanne! Check out her recipe below.
You can still share your recipes with us on our Facebook fan page, or email them to firstname.lastname@example.org. We will continue to add them to our recipe slideshow!
Heather, David and Marla have all shared their favorite recipes to get the ball rolling. Below their recipes are the recipes submitted from our viewers.
SWEET POTATO SOUFFLE, from: Joanne Sellers
3 CUPS MASHED SWEET POTATOES
1 CUP GRANULATED SUGAR
1/2 TEASPOON SALT
2 EGGS, WELL BEATEN
3/4 STICK OF MARGARINE
1/2 CUP MILK
1 TEASPOON VANILLA
1/2 TEASPOON CINNAMON
BOIL PEELED POTATOES UNTIL TENDER. MASH AND ADD REMAINING INGREDIENTS AND MIX WELL WITH MIXER. POUR INTO GREASED BAKING DISH (9 X 13) SIZE. COVER WITH THE FOLLOWING TOPPING:
1 CUP BROWN SUGAR
1/3 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
1/2 STICK MARGARINE, MELTED
MIX THOROUGHLY AND SPRINKLE ON SOUFFLE. BAKE AT 350 FOR 30 MINUTES.
Heather Biance's favorite Thanksgiving recipe:
Roasted Fall Vegetables
Marla Branson's favorite Thanksgiving recipe:
Spicy Cranberry Cream Cheese Dip
1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
2 8 oz packages cream cheese
1. Put your cranberries in a food processor. You could also, just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
David Klugh's favorite Thanksgiving recipe:
MAPLE CHEESECAKE with CRANBERRY MAPLE SAUCE
This is a rustic looking cheesecake that I've been serving at Thanksgiving for years. It's a real crowd pleaser. Make sure to press the crust all the way up the sides of the spring-form pan so that it towers over the filling and kinda curls inward. Dollop the a little of the cranberry maple sauce in the center for a beautiful, tableside presentation.
Reduced maple syrup:
1 1/2 cups pure maple syrup (preferably grade A dark amber)
2 cups ground graham crackers (about 17 whole crackers ground in processor)
3 tablespoons sugar
1/2 teaspoon (scant) ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar or (packed) golden brown sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
1 cup reduced maple syrup (see above)
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs
Heavy-duty stand mixer
9-inch-diameter springform pan with 2 3/4-inch-high sides
For reduced maple syrup:
Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes. Remove reduced maple syrup from heat and let cool to slightly warm or room temperature.
Position rack in center of oven and preheat to 375°F. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and top edge of crust darkens slightly, about 10 minutes. Cool crust completely on rack. Reduce oven temperature to 300°F.
Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.
Bake cake until slightly puffed around edges (center will still look moist and will move slightly when pan is gently shaken), about 1 hour 30 minutes. Transfer cake to rack and cool completely. Cover and chill overnight. DO AHEAD: Can be made 3 days ahead. Keep chilled.
Cut cheesecake into wedges. Divide among plates. Serve the cranberry maple sauce along side.
Cranberry Maple Sauce;
2 cups fresh or frozen cranberries, rinsed
1/2 cup pure maple syrup (preferably Grade B)
1/4 cup (packed) dark brown sugar
1/4 cup cranberry juice cocktail
1/2 teaspoon finely grated lemon peel
Combine cranberries, maple syrup, brown sugar, cranberry juice, and lemon peel in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer until most berries pop and juices thicken slightly, 4 to 5 minutes. Transfer to small bowl. Chill until cold, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Cornbread Oyster Dressing, from: Karl Moser
1 quart chicken stock
4 tablespoons butter
1 cup chopped onion
1 lb mild bulk sausage
2 stalks celery, chopped
6 cups crumbled cornbread
4 cups cubed sour dough or French bread (you may need to add more to thicken dressing)
1/2 cup minced fresh parsley
salt and pepper, to taste
3 TBL sage
2 large eggs, lightly beaten
1 quart shucked oysters, drained, reserve liquid
Preheat oven to 350°.
in a large skillet over medium-low heat, breakup sausage and fry add onions Sauté onions and celery until tender, not browned.
Add chicken stock. Bring to a slow boil
Add cornbread and bread to the pot til most of the liquid is obsorbed add oyster liqueur to the pot here is where you may need to add a little more bread depending on the way you like your dressing Add beaten eggs and Gently stir in the oysters add the sage
Pat the mixture into a large lightly buttered rectangular baking pan . Dot with butter and bake about 45 minutes, until golden brown and set in the center.
Note: you can use all bread and no cornbread for a Maryland oyster dressing
Pumpkin Dessert, from Dee Clemans
15 ounce can plain pumpkin
12 ounce can of evaporated milk
l C regular sugar
4 teaspoons of pumpkin pie spice
l box yellow cake mix
3/4 C or l 1/2 sticks of butter
l l/2 C chopped pecans
Grease a 13 x 9 pan with shortening. Combine first five ingredients
and mix well with electric mixer. Pour into 13 x 9 pan. Sprinkle over
this mixture the dry yellow cake mix on top (do not mix in). Drizzle
melted butter on top of cake mix and top with pecans. Bake for
one hour at 350 degrees. cool and serve. Enjoy!
PUMPKIN CRUNCH, from: Angela Barwick
1 – 15 oz can pumpkin
1 – 12 oz can evaporated milk
1-1/2 cup sugar
3 eggs beaten
1-1/2 tsp cinnamon
Combine above ingredients and pour into 13x9 inch greased pan
1 yellow cake mix
1 cup melted butter
Sprinkle cake mix over top of mixture, pour melted butter over top. Bake at 350 degrees for 1 hour, 10 minutes. Really good when served warm from oven
Green Bean Casserole, from: Barbara Oncale
6 slices bacon, chopped
2 large shallots, finely sliced
4 cloves garlic, finely chopped
1/4 cup white wine
8 oz. fresh mushrooms, sliced
1 1/2 cups Half & Half
1 package Knorr Garlic & Herb Sauce Mix
1/2 cup parmesan cheese (divided)
1 can chicken broth
1 1/2 lb. frozen green beans (1 large bag)
Salt & Pepper, to taste
Brown bacon. Add shallot and garlic. Cook until tender. Deglaze pan with wine, stirring until most of the liquid has evaporated. Add mushrooms, cover and cook until tender. Add Knorr sauce mix, Half & Half, and 1/4 cup parmesan cheese. Cook, stirring frequently until boiling/bubbly. Meanwhile, cook green beans in chicken broth about 7 minutes, or until crisp/tender. Drain beans and mix with the sauce mix and put into baking dish. Bake @ 350 degrees for approximately 20 minutes. Add remaining parmesan cheese and bake an additional 10 minutes.
HONEY BUN CAKE, from: Vickie J. Paschal
1 box yellow cake mix
1 8oz sour cream
1 lg box vanilla instant pudding dry
2/3 cup canola or vegetable oil
Combine above in bowl and mix
Pour ½ mixture in 9x12 greased pan
Combine 2/3 cup brown sugar with 3 tea cinnamon and ½ cup chopped pecans in separate bowl
Sprinkle half of mixture over cake batter above
Pour other ½ of mixture over top and then add rest of brown sugar/cinnamon/pecans on top
Use knife and swirl all together
Bake in pan at 350 degrees until brown, remove from oven to cooling rack
Icing – 1 cup 10x confectioner sugar and 4 Tbl milk – mix together put on top of hot cake while warm
Sweet Potato and Apricot Casserole, from: Virginia Westwater
3 lbs sweet potatoes (longer, thinner potatoes work well in this
recipe) cooked, peeled and sliced into 1/2 inch slices
1 cup brown sugar
5 tablespoons cornstarch
¼ teaspoon salt
1/8 teaspoon cinnamon
15 ounce can apricot halves in either syrup or juice; drained; reserve liquid ½ cup hot water
2 teaspoons grated orange zest
2 teaspoons butter
½ cup chopped pecans
Arrange sweet potatoes and apricot halves in a greased 13 x 9 inch baking dish, cutting up any extra large apricots, and set aside. In a saucepan, combine sugar, cornstarch, salt, cinnamon. Stir in syrup or juice from apricot can, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat.
Stir in butter and pecans. Pour over sweet potatoes and apricots. Bake, uncovered, at 350º for 20-25 minutes, or until heated through. Serves 8- 10.
NOTE: This dish can be assembled the day before and baked while the turkey rests. It is great for pot luck dinners too. There will be NO leftovers!
5 Minute No Bake Pie, from: Lisa Joyner
This will be gone in a flash a no fail crowd pleaser
10" Graham Cracker Pie Shell
6 oz of Sour Cream
2 tablespoons of sugar
20 oz crushed pineapple or blueberry or strawberry pie filling
Vanilla Instant Pudding
Pour the instant pudding mix in a bowl then add the 2 tablespoons of sugar. Add the crushed pineapples or the other fruit choices, then add the sour cream. Mix it all together well then pour in the graham cracker pie shell. Put the cool whip on top then put it in the refrigerator once it is chilled it will be ready to serve.
MYSTERY PIE, from: Teresa Memoli
3 Egg Whites (Beat stiff and set aside)
1 Cup Sugar
Crush 20 Ritz crackers, fine ¾ Cup Pecans, broken ½ Tsp. baking powder
Mix all this with the egg whites. Spread in greased 9-inch pie plate.
Bake for 30 minutes at 325 – glass pie plate
Bake for 30 minutes at 350 – metal pie plate
Top with Cool Whip and Refrigerate.
Best if made one day in advance.
PINEAPPLE CASSEROLE, from: Mary Ann Chafin
Nice side dish when serving ham
* 1/2 cup sugar
* 3 Tbsp flour
* 3 eggs
* 1 (no. 2 can)(1 lb. 4 oz.) Dole unsweetened crushed pineapple
* 4 slices cubed white bread
* 1 stick (1/4 lb.) butter
* Beat sugar, flour and eggs with a spoon.
* Add pineapple with juice to the mix.
* Pour into buttered 9 X 13 casserole dish.
* Stir melted butter into mixing bowl with bread cubes until bread is soaked with butter.
* Sprinkle bread cubes over top of pineapple mix in casserole dish.
* Bake 1 hour at 350 degrees
Cranberry Casserole, from: Gayle Dollar
ORIGINAL RECIPE LOWER FAT/CALORIE VERSION
3 cups bite-sized chopped apple (no peels). ". "
2 cups fresh cranberries (rinse well first). " "
1&1/2 cups granulated sugar. 1 cup sugar or equivalent
1 teaspoon lemon juice ". "
Pour the above into a 1&1/2-2 quart BUTTERED casserole dish.
For topping, mix these 4 ingredients:
1 stick butter or margarine. 1/4 stick margarine
1&1/2 cups old fashioned oats. 2 cups OF oats
1/2 cup brown sugar " "
1 cup pecans (optional) 1/4-1/2 cup pecans or none
Next, spread the topping evenly over the apple/cranberry mixture and bake @ 325-350 degrees for one hour.
When I'm cooking for my family, I try to make recipes lower fat & calories and higher nutritionally, so I use the adapted recipe.
Pecan Bars, from: Judith Davis
1 8 oz can refrigerator crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup white corn syrup
2 tbsp. melted butter
1 tsp vanilla favor
1 egg beaten
Unroll dough press tightly in 9x13 greased pan in oven for 8 mins. (300 degree)
Mix all ingredients above and pour on top of crust.
Bake 20 mins. at 350 degrees
cool 1 hr. and cut in bars.
Pennsylvania Dutch Sticky Buns, from: Christine Costolo
1 pkg. active dry yeast
1/4 c. warm water
1 c. milk, scalded
3 Tbsp. sugar
1/2 tsp. salt
3 1/4 c. sifted flour
3 Tbsp. butter, softened
¾ c Pecans
1/4 c. + 3 Tbsp. brown sugar
1/2 tsp. ground cinnamon
• Preheat oven to 375. Soften the yeast in warm water. Let stand 5 to 10 minutes.
• Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add 1 c. flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well.
• On a floured surface, kneed dough until smooth. Put dough into greased bowl; grease top of dough. Cover and let rise in a warm place until dough is doubled, about 45 minutes.
• Punch down dough and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread evenly with ½ of the mixture of brown sugar and cinnamon. Roll up like a jelly roll and cute into slices, about 1 inch thick.
• Butter a 13 x 9 x2 inch pan. Pour nuts into bottom of pan and sprinkle with remaining brown sugar mixture. Place slices, cut side down in pan. Cover and let rise until doubled.
• Bake for 20 to 25 minutes.
• Let cool for 10 minutes, then un-mold and cool on rack nut side up.
My Mom's sweet tater n apple layered casserole, from: Lois Rycx
Slice sweet potatoes into rounds, not too thin or thick....Blanche in boiling water a few seconds n drain....pat dry.....
Core Granny Smith apples n slice same thinness.....put into acidulated water (lemon juice squeezed into water!) so they won't turn brown...pat them dry when you assemble casserole...
Grease deep round dish or casserole...I save calories by using Pam....this way I can eat some dessert!!!
Layer sweet potatoes, then apples, add handful tr two of crushed up corn flakes....sprinkle with cinnamon and brown sugar...I use Splenda...again. I want to eat dessert!!!! Can spray this layer with Pam, or use butter dotted on it...keep on layering and push down to scrunch it all together...
Finish with layer of corn flakes n cinnamon sugar mix....butter or spray top with Pam...
Put on rimmed pn...pour milk down the sides..again, I use skim milk.....come up about 1/3 of way casserole...cover with foil n bake 350 until knife goes through easily....remove foil last 10-15 minutes to brown top layer.......can eat warm or at room temp.....delicious as leftover squoosed onto turkey sandwich!!!
Enjoy...and happy turkey day!!
Gobble until you wobble!!!!!
Eggnog Cookies, from: David Wicker
Here is one of my favorites from northern Maine.
2-1/4 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon and nutmeg
1-1/4 cups sugar
1-1/2 sticks butter, room temperature
1/2 cup eggnog
1 tsp. vanilla
2 large egg yolks
Mix the flour, baking powder, cinnamon and nutm eg together. In a separate bowl, cream the sugar and butter. Add the eggnog, vanilla and egg yolks. Mix well. To this, add the dry mixture. Mix just to combine (do not over mix).
Drop by rounded teaspoonfuls on ungreased sheet. Sprinkle with nutmeg. Bake at 300 degrees for 25-35 minutes. Enjoy.
CHICKEN CASSEROLE, FROM: GWEN TYLER CONWAY SC
4 COOKED CHICKEN BREASTS CUT INTO SMALL PIECES
2 CANS OF CREAM OF CHICKEN SOUP
1 8 OZ SOUR CREME
2 SLEEVES OF TOWNHOUSE CRACKERS CRUSHED
1 STICK BUTTER
COVER THE BOTTOM OF CASSEROLE DISH WITH CRUSHED CRACKERS MIXED WITH MELTED BUTTER
MIX CHICKEN, SOUP, AND SOUR CREAM AND PUT ON TOP
BAKE AT 350 DEGREES FOR 30 MINUTES
Cranberry Congealed Salad, from: Joanne Gillespie
2 small boxes (4 serving size) raspberry jello
2 cups hot water
1 can 15-151/2 oz) crushed pineapple.....Drained
1 can (16oz) WHOLE BERRY cranberry sauce
1 small pkg finely chopped pecans.
In medium size bowl. Mix jello, water & cranberry sauce together. Add other ingredients, mix well. Sprinkle top with pecans. Chill. May be prepared the day before.
Awesome TurDucken Recipe, from: Rr Dow
My favorite can be made organically with local spices. I add Old Bay for Maryland twist. see below:
Debone the birds.( ask butcher or deli clerk)
Prepare your seasoning mix. (This can be as simple as a salt, pepper and thyme mixture.)
Prepare the stuffing. (You can either use a prepackaged stuffing, or make your own.)
Spread turkey (skin side down) on a large table.
Season the turkey with three to four tablespoons of seasoning mix.
Cover turkey with an even layer of stuffing.
Place duck (skin side down) directly on top of stuffing.
Add approximately one tablespoon of seasoning mix to the duck.
Cover the duck with stuffing.
Place chicken (skin side down) on top of the duck.
Season chicken with approximately one tablespoon of the seasoning mix.
Cover the chicken with stuffing.
Take each side of the turkey, bring them together and close. (You will need to tie, or truss up, the turkey using butcher"s twine.)
Place turkey breast up. (It will somewhat resemble a normal turkey.)
Bake turducken at 225?F for eight to nine hours or until a thermometer inserted in the center of the birds reads 165?F.
Remove drippings every few hours to avoid a grease fire. Save the drippings to make gravy.
Allow finished turducken to cool for one hour before serving.
Pumpkin Spice Cheesecake; from: Angela Cline-Humphrey, Conway, SC
Crust; 1 3/4 cups crushed ginger snap cookies
3 Tblspn Dark Brown Sugar
1 tsp pumpkin pie spice
1 stick melted butter (salted)
Filling; 3 8 oz cream cheese softened
1 (15 oz) can of plain pumpkin puree
4 eggs ( that have sit out about 1 hour-room temp)
1/2 C. Sour cream
1 3/4 cup of white sugar
1 tsp. cinnamon
1 tsp vanilla
3 tablespoons all purpose flour
Mix crust; combine crumbs, sugar and pumpkin pie spice. Add melted butter. Press into greased cheese cake pan. Chill in freezer while assembling filling mixture.
Mix Filling; Beat cream cheese until smooth, no lumps. Add pumpkin,eggs, sour cream and sugar and cinnamon. The add vanilla. Slowly add flour while mixing.
Pour into cold crust. Spread even around pan.
Bake at 350 for one hour. Needs to sit and cool at least 1 hour before removing from pan.
Fruit cake bars, from: Jennifer Davis
1 box graham crackers
1 jar maraschino cherries 10 oz
1 cup pecans
1 tbsp. cherry juice
1 cup raisins
1 cup raisins
1 cup shredded coconut (packed)
1 1/2 cup mini marshmallows (melted)
1 can cond. milk (14 oz)
1. finely crush grahams and chop pecans, and drain cherries cut Pieces, (save 1 tbsp. juice).
2. combined all ingredients in large bowl.
3. press flat in a lightly greased 9x13 dish, chill 6 hrs. cut in squares.
Éclair cake (10 mins.), from: Judy Davis
1 box graham crackers
2 pk (3.4) instant French vanilla pudding
8 oz of cool whip (thaw)
3 cups milk
16 oz chocolate frosting
mix pudding, cool whip, milk beat well
put graham crakers
chill 1 hr.
Baked Turkey Casserole, From: Denise Collins
4c. Turkey diced/2cans cream of chicken soup
1 can cream of mushroom soup
1c. Mayonnaise/2c. Celery,thinly sliced
1T. Lemon juice
6 hard-boiled eggs,sliced
3 c. Potato chips, crushed
1c. Grated cheese
mix all ingredients except eggs, chips & cheese. Layer with the eggs. Mix chips & cheese then spread on top. Bake 425 for 20 to 30 minutes.
Turkey While You Sleep! From Missy Worthington
1 uncooked turkey
1 tsp salt
2 stalks celery celery with leaves
1/2 cup unsalted butter melted
2 cups boiling water
Sprinkle salt inside turkey cavity and insert turkey stalks.
Preheat oven to 450. Place turkey on rack in roasting pan and rub with melted butter. Pour boiling water around turkey, cover pan tightly, and cook 2 hours for 14 pounds or less, 2 1/2 hours for more than 14 pounds. After cooking time turn off heat, but DO NOT OPEN OVEN DOOR. Leave turkey in closed oven overnight (8 hours). Turkey will be ready to slice and refrigerate the next morning, with plenty of drippings for gravy
This procedure results in a turkey that is extremely moist and so tender that it isn't really suitable for formal carving. the method is so easy, however, that you'll find yourself serving turkey all year round, not just during holidays.
Thank you for considering my recipe Been cooking this for years really easy and good quartered moist and juicy.
Happy Thanksgiving I watch your news everyday.
Cheesy Vegetables, from: Sheila Osiecki - Surfside Beach
2 bags of microwave broccoli cauliflower carrots
1 can corn
1 can green beans
2 cans cheese soup
1 lg sour cream
2 bags shredded Velveeta cheese
Microwave baged vegetables all but 3 minutes, mix soup, sour cream and1 bag cheese and 2T season salt in bowl , add all vegetables, add to casserole dish and add rest of cheese to top and sprinkle with season salt and pepper. Don't worry about calories! Vegetables always taste better with cheese.
Cranberry Salad, from: Arlene Ashburn
Prepare 2 small package of red Jell-O with 3 cups hot water. Chill until soft set
Chop up 1 package of fresh cranberries (drop frozen berries into blender or food processor)
Sweeten with 1 cup sugar.
Add 1-20 oz. can crushed pineapple, drained,
1 chopped apple, 1/4 cup chopped pecans and 1/2 cup celery
Mix all ingredients together and chill until firm
Kentucky Derby Pie, from: Alice Wassam
1 c sugar
1 stick margarine, melted (NOT butter)
1 tsp vanilla
½ c plain flour
6 oz semi-sweet chocolate chips, partially melted
½ c chopped pecans
1 deep dish pie shell
Beat eggs until blended. Add sugar, beat until blended. Add butter and vanilla. Gradually add flour, beat well. Stir in chips and nuts. Pour in to an unbaked pie shell. Bake at 350 degrees for 30 minutes.
When doubled, makes 3 regular pie shells.
Broccoli and cheese casserole - from: Crystal Rose-Boganwright
I crown of broccoli
1 can of cream of celery soup
1 container of sour cream
2 cups or more of Cheddar sharp
Boil a crown of broccoli bit, until its a lime green color. Don't over Cook it.
Mix your mid size container of sour cream and the small can of cream of celery together in a small mixing bowl.
Place broccoli in a 12 by 12 casserole dish. Pour cream mixture over the broccoli. Spread cheese over the whole thing. I use 2 cups. Bake at 350 for about 20 minutes.
Apple Yam Delight, from: Cindy Wells
1-16oz can of yams (drained and cut to bite size pieces)
1-16 oz jar of chunky applesauce
1 tsp cinnamon (divided)
4 Tbsp flour
3/4 cup brown sugar
3/4 cup quick rolled oats
1/3 cup butter (softened)
Spoon half of the apple sauce into a 9x12 baking dish.
Sprinkle with 1/2 tsp cinnamon.
Mix flour, brown sugar and oats; cut in butter until evenly mixed and crumbly.
Spoon 3 Tbsp of mixture over the applesauce.
Evenly arrange yams on top.
Add remaining applesauce to cover yams.
Sprinkle with remaining 1/2 tsp cinnamon.
Cover with the rest of the rolled oats mixture.
Bake at 350 for 30-40 minutes.
Serve warm - a delicious compliment to turkey or ham!
Happy Turkey Day!
Pumpkin Crunch Cake, from: Pat Troutman
Yield 16 servings
1 box yellow cake mix
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
1 1/2 C sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 C chopped pecans
1/2 C chopped walnuts
1 C melted butter
Preheat oven to 350 degrees.
Grease bottom of 9x13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl and then pour into your pan.
Sprinkle dry yellow cake mix over pumpkin mixture. Sprinkle chopped nuts over the cake. Drizzle melted butter over everything.
Bake the cake for 55 minutes or until top is turning golden brown. Cool completely and serve with whipped topping.
Aunt Mary's Cranberry Sauce, from: JoAnn Hibbard
1 Can Whole Cranberry Jelly
1/4 Cup Brown Sugar
1/4 Cup White Cooking Wine
2 Tablespoons Dijon Mustard
Heat Cranberry and add the rest of the ingredients. Heat through and then simmer on low for 10 minutes and serve. This is great over ham as well as a side dish with turkey.
My Dad's Collard Greens with Bacon, from: Terri Springs
6 strips of thick slice bacon
2 small sweet onions, chopped
4 cloves of garlic, minced
4 Tbsp of sugar
2 Tbsp of Maple Syrup
1 teaspoon of kosher salt
hot sauce to taste
1/2 cup of apple cider vinegar
2 pounds of Collard Greens, washed, stems removed and sliced into 3 inch wide strips
1to1 1/2 cups of chicken broth
Heat a large skillet on medium heat, cook bacon until it just becomes brown around the edges, stir occasionally. Add onions and cook until softened and start to brown.
Add garlic, salt and pepper, sugar, maple syrup and hot sauce. Cook until the garlic become fragrant about a minute or two. Add vinegar, bring to simmer and reduce by half, stir and scrape any bits from the bottom of the pot.
Add collard greens and chicken broth and bring to simmer. Reduce heat, cook and stir occasionally until the collard greens have wilted and lost some of their brightness…45-60 minutes. Season to taste with additional vinegar, hot sauce and sugar, serve with the pot liquor (juices)!
This should serve 6-8 people.
EASY HOLIDAY LOW-CAL BERRY COBBLER, from: Leslie Kregloe
1 (12-ounce) can diet lemon-lime soda
1 box white cake mix
2 (16-ounce) bags frozen berries
Preheat oven to 350 degrees F
Place both bags of frozen fruit into a greased 13 x 9 inch baking dish (do not thaw berries)
Sprinkle the dry cake mix evenly over the mixture
Pour entire can of diet soda evenly over the mixture
Cover with foil and bake 20 minutes
Uncover and bake an additional 40 minutes
Let cool and serve—tastes great topped with vanilla ice cream!