Baked Hominy & Cheese

Baked Hominy and Cheese

1 egg
2 can (15 oz) hominy
12 oz. Velvetta, cubed
3/4 cup cold milk
1/2 small onion, chopped
3 bacon strips cooked and crumbled
1 tbsp. butter
1/4 tsp pepper

In large bowl beat egg.  Add hominy, cheese, milk, onion, bacon, butter, and pepper.  Mix well.  Spoon into a greased 11x7x2 baking dish.  Bake at 350 for 45 minutes or until bubbly and top begins to brown.

Sweet Potato Casserole

Sweet Potato Casserole
Source: Shirley Kelm

4 cups boiled and mashed sweet potatoes
1 2/3 cup white sugar
3 eggs, beaten
1/2 cup and 2 tbsp. melted butter
3/4 cup and 1 tbsp. evaporated milk
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
1 cup small marshmallows
3/4 cup coconut

Topping: Mix together
1/3 cup and 1 tbsp. brown sugar
1/4 cup and 1 tbsp. chopped pecans
1/2 cup butter, melted
1/2 cup small marshmallows

After boiling sweet potatoes, mash until creamy.  Mix in the rest of the ingredients thoroughly.  Place in a greased 9x13 pan. Bake at 400 for 20-25 minutes.  Take out and add the topping.  Bake for another 10 minutes.  Let sit 5 minutes before serving.

Raw Apple Cake

Years ago I worked at Oxford Home Health and I acquired this recipe during this time frame....I think it came from Sue Porter but my recipe doesn't say this so I'm just going off memory.  I do remember it being very good and I made this cake for my first Thanksgiving with Dan's family while we were dating.

Raw Apple Cake
Source: Sue Porter

1 1/2 c veg. oil
2 c sugar
3 eggs
3 c flour
1 tsp cinnamon
1 tsp soda
1/4 tsp salt
3 c apples, raw and chopped fine
1 c coconut
1 c nuts
2 tsp vanilla

Combine first three ingredients then add the next 4 ingredients.  Mix well then add remaining ingredients and mix well.  Bake at 350 for about 30 minutes.

Icing
1 8 oz package cream cheese, softened
1/2 stick butter, softened
2 cups powdered sugar
2 tsp vanilla
Mix thoroughly and put on cake while the cake is still warm.

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.

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.

Cherry Coke Chocolate Cake

For the Dotson Thanksgiving, I made a new recipe from the Tasty Kitchen website. And it was REALLY good!  I have plans to make it again, but this time doubling the amount of cherries to the cake.  Here's the recipe below if you'd like to try it.  Also, when I made the frosting, I added a little cherry juice to add flavor and color to the frosting.   Here is the link to Tasty Kitchen, go on over there and check out their yummy recipes!  http://tastykitchen.com/

Cherry Coke Chocolate Cake

1 jar (10 Oz) Maraschino Cherries, Drained, Reserve 1/4 Cup Juice

1 box (about 18-20 Oz. Box) Devil's Food Cake Mix
1 cup Cherry Coke
½ cups Vegetable Oil
3 whole Eggs
1 container (12 Oz) Whipped Vanilla Frosting
1 cup Marshmallow Creme
24 whole Maraschino Cherries With Stems, Drained Well, For Topping

Chop the jar of cherries, set aside. In a large bowl, mix cake mix, Cherry Coke, oil, eggs and reserved 1/4 cup cherry juice. Stir in chopped cherries. Pour batter into a 9×13 cake pan which has been sprayed with cooking spray. Bake at 350F for 35-40 minutes. Cool cake completely for about 1 hour. Mix together frosting and marshmallow creme to frost cake. Top cake with whole maraschino cherries.  Or dip cherries with stems in chocolate. Refrigerate cherries to set chocolate before putting them on the cake.

Mom's Thanksgiving Sweet Potatoes

Call me crazy, call me OCD but yes...I'm already planning my Thanksgiving menu and shopping list.  Our family has certain things that are traditions.  I mean, if we don't have these sweet potatoes IT IS NOT Thanksgiving.  It's just a given that Mom will make them.  And a given that my brother Donnie will be walking by scooping off some of the melted, marshmallows.  It's a TRADITION.  And really, isn't that what makes the holidays so great?  I love thinking back to Thanksgivings 20 years ago and guess what -- Mom was making this and my brother was stealing the marshmallows!

 Mom’s Thanksgiving Sweet Potatoes

2 large tall cans of sweet potatoes, drained

2-3 handfuls of brown sugar
8 oz whipping cream
¼ stick butter
2 bags mini-marshmallows

Put butter in 9x13 pan and melt.  Swirl to coat pan.   Pour sweet potatoes in pan, then cream, then cover with brown sugar.  Bake 350 for about an hour.  Then add 1 bag mini-marshmallows and cook  until melted and toasted, about 15 minutes.

 

Ma's Cranberry Relish

Thanksgiving is just a few weeks away and I'm thinking about the menu and remembering the relish Ma made every year for Thanksgiving.  I didn't like it as a kid but I do like it now. 

Try it this year, I think you'll like it too.  (make 2-3 days ahead)


1 bag cranberries washed

1 orange, peeled

3 red apples, peeled and cored

1 can crushed pineapple

2 cups sugar

Dash of salt

Put all in food processor and chop/mix. Refrigerate.