Dirt Cake

It's amazing how many comments you get when you post on Facebook that you are making dirt cake (and pictures).  When I showed up at Aunt  Helen's house on Thanksgiving I had three different people ask....did you bring that dirt cake.  I have a feeling that if I hadn't I would have been in deep trouble!

Since it's such a family favorite, I'd best share it here on the blog so that it will make it into my cookbook whenever I get around to working on that.

Dirt Cake
1 package Oreos  (not double stuff)
1 8 oz Philadelphia Cream Cheese (softened)
1/2 cup butter
1 cup powdered sugar
1 large  container cool whip
2 boxes instant vanilla pudding
3 cups milk
1 tsp vanilla

Crust the entire package of Oreos and place about 2/3 of the crumbs in the bottom of a 9x13 pan.  Set aside.

Mix cream cheese and butter until smooth.  Add in powdered sugar and fold in whipped topping.  Mix well then set aside.

In a separate bowl, mix pudding milk and vanilla.  Then fold the mixture  into the cream cheese mixture.

Pour over the crumb mixture.  Sprinkle with reserved crushed Oreos. Keep refrigerated until ready to serve. 

(you can decorate the cake by putting gummy worms on top also)

Thanksgiving Turkey

Here's my recipe and secret to an always juicy turkey.

Thanksgiving Turkey
14 pound turkey
2 sticks of butter - melted
Kosher salt
Sage
Bicentennial Rub (from www.penzeys.com)
2 quartered onions
6 stalks of celery
1 large Turkey size oven bag
2 tbsp. flour

Preheat oven to 350 degrees.  Wash turkey and pat dry. 

Put 2 tbsp. flour in the oven bag and shake well to coat the inside. 

Rub the melted butter over the entire turkey and inside the turkey (make sure you removed the neck and giblets!)  Season the outside and inside of the turkey with kosher salt, sage, and bicentennial rub.  Place 1 onion and 4 stalks of celery in the bottom of the oven bag.  Place 1 onion and 2 stalks of celery in the cavity of the turkey.  Place the turkey in the bag -- BREAST SIDE DOWN! (this is the secret to juicy turkey).  Tie the bag.  Cut 6 vent holes in the bag and transport the turkey to a roasting pan.  Bake at 350* for 2 1/2 -3 hours (checking periodically toward the end of the baking time to see if the turkey is at the correct temperature.  Make sure you take the temperature in the breast and thigh and it needs to be 165*)

Thanksgiving Dressing

Homemade dressing is a must at Thanksgiving....it's so much better than stove top!

Thanksgiving Dressing

1 loaf French bread
1 14 oz bag Pepperidge Farm Corn Bread stuffing
1 14 oz bag Pepperidge Farm Cubed Herb seasoned stuffing
2 sticks of butter
2 whole medium onions, diced
2 cups celery, chopped
2 large cans chicken broth
1/4 cup parsley
1/2 tsp dried basil
2 tsp dried rosemary
1 tsp thyme
2 tsp sage
salt
pepper

The night before, tear the French bread loaf into 1 inch pieces.  Spread on a baking sheet and let them dry overnight.

Mix the 2 bags of stuffing mix and the French bread pieces in a HUGE bowl.

In a large skillet, melt butter, add onion, celery, salt, and pepper.  Cook on medium for a few minutes.  Add spices and broth.  Bring to a boil.  Pour broth over the bread crumbs and toss lightly to mix.  (add more broth if needed -- and don't over stir the dressing.)  Spray 2 9x13 pans with Pam spray.  Pour the dressing into the pan.  Bake 30 minutes on 350* or until the top gets slightly crunchy.

This recipe will serve approximately 20 people.

Chicken Pot Pie

Chicken Pot Pie has always been a favorite of mine.  I even love the little frozen ones and I remember them being such a treat when I was a kid.  We didn't have them often but man, did I love them!

This recipe is from a past co-worker, Leslie.  It's quick and easy.  And it's always good.

Chicken Pot Pie
Source: Leslie Biele

1 pkg of 2 pie crusts (I use the Pillsbury pie crusts that you just unroll and use)
1 rotisserie chicken, meat picked from bone into small pieces
2 (10.75 oz) cans cream of chicken soup
3 (15 oz) can mixed veggies, drained

Preheat oven to 350 degrees.  Put bottom pie crust in a deep dish pie dish.  Combine the chicken, soup, and veggies.  (add some salt and pepper for extra flavor).  Mix well and pour into crust.  Cover with top pastry.  Seal edges and cut vents in top.  Bake for 45 minutes, until crust is golden brown.

Sloppy Joes

I found this recipe several years ago in a magazine.  It was from a lady who lived in Minnesota and she called them Minnesota Sloppy Joes.  I've made this recipe several times and they are really good in Missouri too!

This is the sloppy joe recipe I use when I serve sloppy joes at Katie's birthday parties.

Sloppy Joes

1 pound ground beef
3/4 cup ketchup
1 tbsp. brown sugar
1 tsp. mustard (not dry mustard)
chopped onion, to taste
chopped celery, to taste  (sometimes I leave this out)

In a skillet, cook the meat till done, breaking apart the beef into small clumps as it cooks. Meanwhile collect the remaining ingredients in a slow cooker.  Stir in the cooked meat, cover and cook on high, stirring occasionally for 4-5 hours.  It can be made ahead and rewarmed for later.

For double or triple batches, cook the meat in a couple of skillets for more surface area.

Christmas Bacon

I worked with a lady named Nancy Zarr and she was one of the nicest and most spunky ladies I've ever met!   Luckily she shared some of her recipes with me before she retired from Burrell.  This recipe is super easy...and always a crowd pleaser.  It's great for Christmas parties!

Christmas Bacon
Source: Nancy Zarr

You take bacon and dip it in brown sugar.  Bake 15-20 minutes in a 400* oven on a rack over a sheet tray.

Mom's Dream Pie

Mom's dream pie....awww...what's not to love!  The greatness about this recipe is that you can make it any flavor....so pick your favorite instant pudding mix!  Our family usually makes chocolate or butterscotch...or Both!!

Mom's Dream Pie

2 envelopes Dream Whip
2 3/4 cup milk
1 tsp vanilla
2 pkg of  instant pudding  (chocolate, butterscotch, etc)

Whip the Dream Whip with 1 cup of milk and vanilla.  Beat 6 minutes or until peaks form.  Add 1 3/4 cup milk and the 2 boxes of pudding.  Blend well, then whip at high speed for 2 minutes.  Spoon into cooked/cooled pie shell.  Refrigerate at least 4 hours before serving.

Pecan Pie

Pecan pie is one of my favorites and I found this recipe on the Pioneer Woman website.  I don't recall my Mom or Grandma ever making a pecan pie so I don't have a family recipe....but I've adopted this recipe and since I now make the Thanksgiving meal it's becoming one of my traditions.

Pecan Pie
Source: Pioneer Woman

1 cup sugar
3 tbsp. brown sugar
1/2 tsp. salt
1 cup corn syrup
3/4 tsp. vanilla
1/3 cup butter, melted
3 eggs
2 cups chopped pecans

Pour pecans in bottom of unbaked pie shell.  Mix all other ingredients and pour onto the pecans.  Bake 350 for 50 minutes.  Allow to cool overnight before serving.

Watergate Salad

Watergate was my Dad's favorite and we always served it at Thanksgiving.  It's best if you make it the day before you want to serve it.

Watergate

2 can crushed pineapple, undrained
2 pkg pistachio instant pudding
1 large container cool whip
1 pkg mini marshmallows

Mix the pudding and pineapple until the pudding is dissolved.  Then stir in cool whip and mix well.  Then stir in marshmallows.  Refrigerate overnight.

Mom's Pumpkin Pie

This recipe comes from my Mom and it makes two pies.  My Mom doesn't like a "spicy" pumpkin pie so if you do, you may want to increase the amount of pumpkin pie spice.

Pumpkin Pie
Source: Judy Short

2 cups brown sugar
4 tbsp. sugar
1 tsp. salt
2 tsp. pumpkin pie spice
4 cups Milnot
4 eggs
1 large can pumpkin

450* oven for 15 minutes then 350 for 50-60 minutes or until pie is done, starts to crack on the edges and knife in middle comes out clean.  Serve with fresh whipped cream or cool whip.

Spinach Salad

Dan's cousin makes a mean Spinach Salad and Dan just can't get enough of it.  Shirley made it at Thanksgiving and he wanted more today so he picked up the ingredients and I made a big salad for him today.

Shirley's Spinach Salad
Source: Shirley Kelm

1 bag spinach
1 bag romaine lettuce
2 Fuji apples - diced
1 6oz pkg dried cranberries
1 cup sunflower seeds
8 oz mozzarella cheese, shredded

Dressing
1/2 cup Splenda
1 tsp salt
1 tsp dry mustard
1/2 tsp onion powder
1/3 cup cider vinegar
1 cup salad oil
1 Tbsp poppy seeds

Mix the salad ingredients together in a large bowl.  In a small bowl, mix together the dressing then pour over the salad.  Toss to coat well.

Marcia's Broccoli Cheese Casserole

My sister-n-law made the most awesome broccoli cheese casserole ever for Thanksgiving! I texted her today because I just had to get the recipe.  It is SO GOOD!  She sent me the recipe, which was her Grandma's recipe.  I love recipes that have stood the test of time and have some history! 

Marcia's Broccoli Cheese Casserole
Source: Marcia Dotson

Sauté 3/4 cup diced onion and 3/4 cup diced celery in butter.

Then add:
1 pkg frozen broccoli florets
1 can cream of chicken soup
1 soup can of  milk
1 tsp sugar
1/2 tsp salt
2-2 1/2 cups cooked rice
15 oz jar of cheese whiz

Bake in oven at 350 until bubbly, heated through, and not too soupy. 

You can also make this the night before, cover with foil and place in the fridge.  the next day bake it for about an hour with the foil on then remove foil and bake about 15 minutes.