Recipes

Grandma Dee's Cornbread

INGREDIENTS

1. 2 cups flour
2. 1 cup cornmeal
3. 1 cup sugar
4. 4 tsp. baking powder
5. 1/4 tsp salt
6. 2 Tbsp melted shortening
7. 4 eggs
8. 1-1/2 cup milk

To make half the recipe, cut each ingredient in half and use an 8 inch square pan.

INSTRUCTIONS:
Grease a 13 x 9 pan (or an 8 x 8 pan if cutting in half). Combine the dry ingredients first, then mix in the remaining ingredients. Bake at 350F until the top bounces back, about 30 min. Don't overcook. Makes 15 squares (13 x 9 pan), 9 squares (8 x 8 pan).

CREDIT: Michele Landis gave me this recipe many years ago. Presumably, she got it from her grandma Dee.

Baked Chicken and Rice

INGREDIENTS:

1. 1 stick butter or margarine
2. 2 cups Minute rice
3. 6 chicken breasts or one whole chicken
4. 1 can cream of mushroom soup
5. 1 can French onion soup
6. 1 soup can water
   

INSTRUCTIONS:
Melt butter in 13 x 9 inch pan. Sprinkle Minute Rice over butter. Lay chicken on top of rice. Add soups and water. Bake in tightly wrapped foil pan for 2 hours at 350° F.

Nancy Koenig, Carleen Davenport,

, p. 76

Bubble-Up Pizza

INGREDIENTS:

1. 3 packages (7.5 ounces each) buttermilk biscuits, quartered
2. 1-1/2 cups spaghetti sauce
3. 3 cups (12 ounces) shredded mozzarella cheese
4. 1 garlic clove, pressed
   

OPTIONAL TOPPINGS:
(Chop with the Pampered Chef (PC) Food Chopper - or buy pre-sliced, or do it with a knife on a cutting board) Onion, Mushrooms, Peppers, Ham, Olives, Bacon

INSTRUCTIONS:
Preheat oven to 375°F. In Classic 2-Qt Pampered Chef (PC) Batter Bowl (or just any old mixing bowl you happen to have around), quarter biscuits with PC Kitchen Cutters (knife on a cutting board works for me). Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with Garlic Press (get one of these at your local supermarket, you'll use it a lot I promise!) and add to biscuit mixture. If desired, add optional ingredients and mix to combine. Spread mixture into 9" x 13" PC Baker (or any 9" x 13" pan/casserole dish). Pour remaining sauce and cheese over top. Bake 30-35 minutes or until sides are golden brown.

Yield: 12 servings

Chicken And Dressing Casserole

INGREDIENTS

1. 4 chicken breasts, cut into 1" strips
2. 1 Tbsp. butter
3. 1 can cream of chicken soup
4. 1 can cream of celery soup
5. 1 soup can milk
6. 1 box Stovetop Stuffing (your choice of flavoring)

INSTRUCTIONS:
Cook chicken strips in skillet on stovetop with butter until white on outside and not pink in the middle. Lay chicken in 13" x 9" baking pan. Mix together soups and milk, pour over chicken. Prepare stuffing mix per package directions, top chicken and soup mix with prepared stuffing mix. Bake at 350°F for 30 minutes.

If desired, serve over mashed potatoes.

Pam Wittkower, Spring Valley Baptist Church, "Thee Cookbook", p. 74

Chicken Italiano

INGREDIENTS

1. 1 (8 oz.) bottle Kraft creamy Italian dressing
2. 1 pkg. onion soup mix
3. 1 large jar sliced mushrooms, drained
4. 1 bay leaf
5. 1 tsp. oregano
6. 2 1/2 to 3 lb. chicken breasts or fryer, cut up (we use boneless chicken breasts, cut into strips)

INSTRUCTIONS:
Lay chicken in the pan. Combine creamy Italian dressing, onion soup mix, mushrooms, bay leaf and oregano. Pour over chicken. Bake, covered, at 325°F for 50 to 55 minutes.

Jane Blankenship, Spring Valley Baptist Church, "Thee Cookbook", p. 76

Chili Enchiladas

INGREDIENTS

1. 8 taco-size flour tortillas
2. 1 lb. ground beef
3. 1 15oz. can chili (no beans)
4. 1 10oz. can enchilada sauce
5. Shredded cheddar cheese

INSTRUCTIONS:
Brown ground beef; drain. Add chili to beef and mix well. Heat through. Put beef mixture onto each flour tortilla, roll up. Arrange rolled-up tortillas in 13 x 9 pan; top with enchilada sauce and cheddar cheese. Bake at 350°F for 20 minutes.

Creamy Chicken-Noodle Bake

INGREDIENTS

1. 8oz. (1/2 package) egg noodles
2. 4 cups hot water
3. 4 chicken bouillon cubes
4. 6 tablespoons butter or margarine, melted
5. 6 tablespoons flour
6. 1 teaspoon salt
7. 1 teaspoon paprika
8. 1/8 teaspoon pepper
9. 4 cups diced, cooked chicken
10. 3 tablespoons parsley flakes

INSTRUCTIONS:
Preheat oven to 350°F. Following package directions, cook noodles; drain. Dissolve bullion cubes in hot water; reserve. In saucepan, stir flour and seasoning into butter or margarine. Slowly stir in reserved water. Cook and stir over low heat until thickened. Add remaining ingredients, toss gently. Turn into greased 13" x 9" x 2" baking dish. Top with buttered crumbs. Bake, uncovered, 50 - 60 minutes or until hot and bubbly. Makes 6 - 8 servings.

Mac and Cheese Lasagna

INGREDIENTS:

1. 1 package (7-1/4 oz.) Kraft Macaroni and Cheese dinner, prepared as directed on package using Light Preparation directions.
2. 1-1/2 cups spaghetti sauce
3. 1/2 lb. lean ground beef, cooked, drained (Mom used ground sausage instead)
4. 1 cup Kraft Shredded low-moisture part-skim Mozzarella Cheese.
5. 2 tbsp. Kraft 100% Grated Parmesan Cheese

INSTRUCTIONS:
Preheat oven to 350 degrees F. Spoon half of the prepared Kraft Macaroni and Cheese Dinner into lightly greased 8-inch square baking dish. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated through. Makes 4 servings

Mexican Layer Enchilada Pie

INGREDIENTS:

1. 2 Tbsp. butter
2. 1 lb. ground beef
3. 1 med. onion. chopped/diced
4. 1 minced garlic clove
5. 1 tsp. salt
6. 1/2 tsp. pepper
7. 1 tsp. cumin
8. 1 can refried beans
9. 1 can chopped ripe (black) olives
10. 1 8oz. can tomato sauce
11. 2 cups grated cheddar cheese
12. 1/3 cup water
13. 8 tortillas, slightly buttered

INSTRUCTIONS:
Saute beef, onion and garlic in butter. Add seasonings, beans, olives and tomato sauce. In a baking dish (we used a 2-qt. glass dish), alternate layers of tortillas, meat sauce and 1-1/2 cups grated cheese. Put remaining tortillas on top of these layers. Sprinkle the last 1/2 cup of grated cheese over the top. Pour water around the outside edges of the dish so it will go to the bottom. Cover and bake at 400 deg. for 30 minutes.

Spring Valley Baptist Church Cookbook p. 49, Alice Wright

Souper Enchiladas

INGREDIENTS:

1. 8 taco-size flour tortillas
2. 1 lb. ground beef
3. 1 clove garlic, minced (I used a garlic press)
4. 1 11oz. can Bean with Bacon Soup
5. 1/2 cup water
6. 1 tsp. ground cumin
7. 1 jar taco sauce (8 oz.)
8. 1 cup shredded cheddar cheese

INSTRUCTIONS:
Put ground beef and minced garlic together in a large skillet. Brown ground beef and garlic; drain. Stir in soup, water and cumin. Heat through. Spoon about 1/3 cup of beef mixture onto each flour tortilla. Roll up. Arrange filled tortillas in a 13 x 9 pan. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil; bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes more.

Traditional Green Bean Casserole

INGREDIENTS:

1. 1 can (10-3/4oz) Cream of Mushroom soup
2. 1/2 cup milk
3. 1 tsp. soy sauce
4. Dash of pepper
5. 4 cups cooked cut green beans (2 16oz cans)
6. 1-1/3 cups French fried onions

INSTRUCTIONS:
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

Makes 6 servings.

Credit: 2004 Campbell's My Traditions magazine by Kroger

Turkey (Chicken)-Noodle Parmesan

INGREDIENTS:

1. 3 cups dry medium egg noodles
2. 1 can (10-3/4 ounces) CAMPBELL'S condensed Cream of Chicken Soup
3. 1/2 cup milk
4. 1/3 cup grated Parmesan cheese
5. 1/8 teaspoon black pepper
6. 2 cups cubed cooked turkey or chicken
7. Chopped fresh parsley, grated Parmesan cheese and red onion strips for garnish

INSTRUCTIONS:
In 3-quart saucepan, prepare noodles according to package directions. Drain in colander.

In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper; add noodles and turkey. Over low heat, heat through, stirring occasionally. Sprinkle with parsley and Parmesan cheese; garnish with onion strips, if desired.

Makes about 4-1/2 cups or 4 servings

Virginia's Easy Lasagna

INGREDIENTS:

1. 1 lb. ground beef
2. 3 cups (about 28 oz. jar) spaghetti sauce
3. 1-1/2 cups water
4. 1-3/4 cups (15 oz. container) ricotta or small curd cottage cheese
5. 2 cups (8 oz.) shredded mozzarella or Monterey Jack cheese, divided
6. 1/2 cup grated Parmesan cheese
7. 2 eggs
8. 1/4 cup chopped fresh parsley
9. 1/2 tsp. salt
10. 1/4 tsp. ground black pepper
11. 1 pkg. (8 oz.) SKINNER Lasagna, uncooked

INSTRUCTIONS:
Heat oven to 350°F. In 3-quart saucepan, brown meat, drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together ricotta, one-half mozzarella, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9 baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cup cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake an additional 15 minutes. Let stand 10 minutes before cutting. 10 to 12 servings.

Alternate Method: Recipe can be prepared with COOKED lasagna noodles following same instructions. OMIT ADDITION OF 1-1/2 CUPS WATER TO SPAGHETTI SAUCE.

This recipe was found on a Skinner-brand lasagna noodle package

Bubble Cake (Breakfast Coffee Cake)

INGREDIENTS:

1. 1 pkg. Bridgeford frozen yeast rolls (Mom substitutes 3 tubes of the cheapest 10-count biscuits available for the rolls.)
2. 1/2 cup brown sugar
3. 1 cup sugar
4. 1 stick margarine, divided
5. 1/2 cup chopped pecans (optional)
6. 3 Tbsp. cinnamon

INSTRUCTIONS:
Put brown sugar in the bottom of a Bundt pan. Melt 1/2 stick margarine and pour over brown sugar. Add chopped pecans.

If using biscuits, cut each biscuit in half horizontally, then cut each half in quarters vertically so you end up with 8 pieces. Mix sugar and cinnamon in a bowl. Melt remaining 1/2 stick margarine and dip rolls (biscuit pieces) in margarine, then in cinnamon-sugar mixture. Place close together on top of brown sugar mixture. Sprinkle remaining cinnamon and sugar on top. Cover and let rise all night at room temperature. (If using biscuits, cover with cling wrap and put in refrigerator) Bake at 325 degrees for 30-35 minutes. invert pan onto serving plate, leaving Bundt pan on top for a few minutes - this helps the coffee cake hold it's shape.

Credit - Nancy Koenig. She and Joe Koenig were our Sunday school teachers when we attended Spring Valley BC, Dallas in the mid 1980s. Spring Valley Cookbook, p. 119

Bubble Cake (Breakfast Coffee Cake)

INGREDIENTS:

1. 1 pkg. Bridgeford frozen yeast rolls (Mom substitutes 3 tubes of the cheapest 10-count biscuits available for the rolls.)
2. 1/2 cup brown sugar
3. 1 cup sugar
4. 1 stick margarine, divided
5. 1/2 cup chopped pecans (optional)
6. 3 Tbsp. cinnamon

INSTRUCTIONS:
Put brown sugar in the bottom of a Bundt pan. Melt 1/2 stick margarine and pour over brown sugar. Add chopped pecans.

If using biscuits, cut each biscuit in half horizontally, then cut each half in quarters vertically so you end up with 8 pieces. Mix sugar and cinnamon in a bowl. Melt remaining 1/2 stick margarine and dip rolls (biscuit pieces) in margarine, then in cinnamon-sugar mixture. Place close together on top of brown sugar mixture. Sprinkle remaining cinnamon and sugar on top. Cover and let rise all night at room temperature. (If using biscuits, cover with cling wrap and put in refrigerator) Bake at 325 degrees for 30-35 minutes. invert pan onto serving plate, leaving Bundt pan on top for a few minutes - this helps the coffee cake hold it's shape.

Credit - Nancy Koenig. She and Joe Koenig were our Sunday school teachers when we attended Spring Valley BC, Dallas in the mid 1980s. Spring Valley Cookbook, p. 119

Hot Spiced Tea (also called Russian tea)

INGREDIENTS:

1. 1 large can (46oz) orange juice
2. 1 large can (46oz) pineapple juice
3. Juice of six lemons (or 3/4 cup ReaLemon)
4. 2 bags of Lipton tea

Syrup:

1. 1-3/4 cup sugar
2. 1-1/2 cups water
3. 3 - 4 fat cinnamon sticks
4. 12 whole cloves
5. Grated rind of an orange or a lemon

INSTRUCTIONS:
Shake the canned juices well, pour into a large pan (I used our 12 quart stock pot). Add lemon juice.

Syrup: In a saucepan, boil together the sugar, water, cinnamon sticks, cloves and grated rind. When the sugar and water reach the consistency of a thin syrup, pour through a strainer into the juices.

Heat water in a microwave-safe cup. Make a cup of tea according to package directions, but use two bags instead for a stronger cup. Add tea to the syrup and juices mix plus 11 cups of water. (I just used one of our coffee cups, I think they actually hold more than one cup each)

Heat juices and syrup mixture until hot, stirring occasionally. Do not boil. Serve hot! Keeps well for about a week on the stovetop, or longer in the refrigerator.

Mrs. Nelson's Punch

INGREDIENTS:

1. 1 large can (46oz) pineapple juice
2. 1 qt ginger ale
3. 12-oz can frozen orange juice, plus water as called for in the package directions
4. 1 large can (46oz) Hawaiian Punch

INSTRUCTIONS:
Freeze Hawaiian punch in ice cubes, or pour into a Bundt pan and freeze into an ice ring.

Mix pineapple juice and orange juice, pour over frozen Hawaiian punch. Add ginger ale just before serving.

CREDIT: Mildred Chaney (pastor JR Chaney's wife), Mrs. Harvey Nelson. Spring Valley Baptist Church, "Thee Cookbook", p. 214

Baked Pork Chops

INGREDIENTS:

1. Pork chops
2. 1 can French onion soup
3. 1 can cream of mushroom soup

INSTRUCTIONS:
In a pan on the stove, brown pork chops until golden brown and done. Place in baking dish (or 13 x 9 pan) and add French onion soup and cream of mushroom soup. Add 1 can of water. Cover and bake 1-1/2 hours at 350° F. Makes a very good gravy to serve over creamed potatoes.

Dad's Homemade Chicken and Noodles
I learned this from Grampa Thompson, and through trial and error because he often doesn't use a recipe - just 'a little of this, a little of that...'

INGREDIENTS

1. 6 cups flour
2. 10 large eggs
3. 2 tsp salt
4. 4-lb frying chicken
5. thyme
6. bay leaf
7. salt
8. black pepper
9. thyme leaves
10. thyme crushed

INSTRUCTIONS:
Chicken:
In a 12-quart stockpot, place the chicken and enough water to cover it well. Season the water with thyme and salt, add bay leaf (I used 2). Bring the water to a boil, let simmer for about an hour or until the skin of the chicken is falling off the meat. (IMPORTANT: Do NOT skip this step by trying to use a substitute! The oil from the chicken in the water is very important for the noodles to boil and not become a mass of flour.)

Noodles:
Meanwhile, combine flour, salt and eggs. Roll dough out flat on a large flat surface (I used the clean counter top), keeping flour handy. Sprinkle flour onto doughy spots; turn dough over a few times, making sure it does not stick to rolling surface. When dough is rolled thin (about 1/4 in., maybe a little thinner), sprinkle flour all over & rub into dough. Sprinkle with salt, thyme leaves and pepper. Roll dough into a log. On a cutting board, slice the log thinly, and toss each slice to one side. Separate and sprinkle with flour every so often.

When the roll is sliced up, sprinkle with salt, crushed thyme and pepper.

Remove chicken from the water & place in a 13 x 9 pan for easier boning. Add water to the 'chicken water' (chicken stock) until there are about 6 quarts (half-full). Bring the water back to a boil; separate the noodles as you add them until the entire batch is in the pot. Stir the noodles, cover and simmer for 45 minutes, stirring occasionally. Check flavor of water, add salt and pepper to taste.

While noodles simmer, bone the chicken and discard the excess fat and bone into a plastic bag. After the noodles have simmered for about 45 minutes, add the chicken and continue to simmer for an additional 15 minutes.

Makes enough to feed a small contingent.

Hasselback Pizza Chicken

INGREDIENTS

1. 4 chicken breasts
2. 8 Tbsp tomato pizza sauce
3. 1 ball mozzarella, sliced (I used an 8oz mozarella block, sliced)
4. 1 pack pepperoni
   
5. Basil leaves
6. 1/2 tbsp dried oregano
7. pinch of salt and pepper
8. 4 Tbsp finely grated parmesan
   

INSTRUCTIONS:
Preheat the oven to 350. Spray baking pan with cooking spray. Score each chicken breast with 5 parallel lines about 3/4" deep. Fill each slit with 1 tsp. pizza sauce. Sprinkle each pepperoni with a little basil, wrap around a slice of mozzarella, then insert into each slit. Season with salt, pepper and oregano. Sprinkle with parmesan. Cook for 45 minutes. Serve with fresh basil leaves and salad, if desired. Do not overcook.

(Credit - http://twistedfood.co.uk/hasselback-pizza-chicken/)

Zippy Chicken Fingers

INGREDIENTS

1. 3 lbs boneless chicken breasts or thighs
2. 1/4 cup lemon juice
3. 3 Tbsp soy sauce
4. 3/4 tsp salt
5. 1 cup flour
6. 1 tsp pepper
7. 1/2 tsp salt
8. 1/2 tsp paprika

INSTRUCTIONS:
Cut chicken into 1" x 3" strips and place into shallow dish. Combine lemon juice, soy sauce and salt - marinade 30 minutes. Meanwhile, combine flour, pepper, salt, and paprika.

Dredge chicken pieces in flour mixture and fry in hot oil until golden brown. Drain pieces on paper towels.

Donna Ascol, Spring Valley Baptist Cookbook, p. 84

Ham with Glaze

INGREDIENTS:

1. One 10 - 12 lb ham (bone-in, shank portion)
2. Large can of crushed pineapple in juice
3. Brown sugar
4. Whole cloves
5. Spicy mustard
   

INSTRUCTIONS:
Pour the pineapple and juice into a saucepan. Heat over medium heat, add enough brown sugar to make a thick paste (quite a bit). Stir in mustard - I added a lot of that too.

Score the face of the ham with a sharp knife, making the cuts about 3/4" apart and about 1/4" deep. At the intersection of every cut, poke a whole clove. Drizzle the sugar/juice/mustard mixture all over the ham.

Bake 10-lb ham at 325F for 3-1/2 - 4 hours, covered. Check with meat thermometer for correct temperature.

The Menu

1. Turkey with Gravy
2. Dressing (Stovetop Stuffing in a box)
3. Mashed Potatoes
4. Sweet Potatoes (prepare the day before)
5. Green Bean Casserole
6. Cranberry Sauce/Cranberry Relish (prepare the day before)
7. Pumpkin Pie (prepare 1 - 2 days before)
8. Fruit Salad (prepare the day before)
9. Dinner Rolls (prepare 1 - 2 days before)

Roast Turkey With Herb Rub and Shiitake Mushroom Gravy

An IMPORTANT note about thawing:
I started thawing a 20-lb. turkey in the refrigerator 6 days before Thanksgiving, it was still not completely thawed by Thanksgiving morning. Give it a full week, and then some for the same-size turkey!

Turkey:

1. 3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried (I used dried)
2. 3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried (I used dried)
3. 3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried (I used dried)
4. 1 tablespoon ground pepper
5. 2 teaspoons salt
   
6. 1 20- to 21-pound turkey, neck and giblets reserved
7. Fresh herb sprigs (I selected 3 types of herb sprigs such as rosemary, sage and tarragon from the store produce section)
8. 2 tablespoons vegetable oil
9. 6 tablespoons (3/4 stick) butter, melted
10. 4 cups canned low-salt chicken broth

GRAVY:

1. 1/2 cup all purpose flour
2. 1/2 cup dry Sherry
3. 3 tablespoons butter
4. 12 ounces fresh shiitake mushrooms, stemmed, sliced (I used regular sliced fresh mushrooms)
5. 1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried (I used dried)
   
6. 4 cups (about) canned low-salt chicken broth
7. 1/3 cup whipping cream
8. 2 teaspoons chopped fresh thyme or 1 teaspoon dried (I used dried)
9. 2 teaspoons chopped fresh tarragon or 1 teaspoon dried (I used dried)

FOR TURKEY:
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes).

Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.

MEANWHILE, PREPARE GRAVY:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan (I used our big heavy cast iron pan) over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)

Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

Credit: Epicurious.com. I found this recipe back in 1997 when I was working for Northern Telecom after they gave us internet access, and have been using it since!

Grandma Hyland's Sweet Potatoes

INGREDIENTS:

1. 2 - 29oz cans cut sweet potatoes
2. 1 cup sugar
3. 1/2 tsp. salt
4. 2 eggs
5. 1/2 stick margarine
6. 1/2 cup milk
7. 1 tsp. vanilla

1. Optional Toppings:
2. 1 cup brown sugar
3. 1/3 cup flour
4. 1/2 stick margarine
5. 1/4 cup chopped pecans
   

   -- OR --

   Mini marshmallows

INSTRUCTIONS:
POTATOES -
Drain potatoes; put in large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too). Bake at 350°F for 40 - 50 minutes.

(OPTIONAL TOPPING -)
Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potato mixture.

ALTERNATE TOPPING: spread mini marshmallows all the way across the top, in a single layer. Add 5 mins. before the end of bake time, continue cooking until brown.

Traditional Green Bean Casserole

INGREDIENTS:

1. 1 can (10-3/4oz) Cream of Mushroom soup
2. 1/2 cup milk
3. 1 tsp. soy sauce
4. Dash of pepper
5. 4 cups cooked cut green beans (or two 16oz cans)
6. 1-1/3 cups French fried onions

INSTRUCTIONS:
Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

Makes 6 servings.

Credit: 2004 Campbell's My Traditions magazine by Kroger

Best Mashed Potatoes

INGREDIENTS:

1. 2-1/2 lbs Yukon Gold potatoes, unpeeled
2. 1/4 cup butter
3. 1 cup Parmesan cheese
4. 1/2 cup chopped fresh chives
5. 3/4 cup cream cheese
6. 1/4 medium head garlic (about 3-4 cloves, more if you want more garlicky flavor), peeled and minced (I used a garlic press)
7. 1 pinch salt and pepper, to taste
8. Extra chicken broth

INSTRUCTIONS:
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt and pepper. Use a potato masher to mash until smooth, and serve. If potatoes are dry, mix in a little canned chicken broth until they are at the desired consistency.

(Credit - http://allrecipes.com/recipe/the-best-mashed-potatoes/)

Cranberry Relish

INGREDIENTS:

1. 1 bag cranberries (I use enough to approximate the size of the orange)
2. 1/2 cup pecans
3. 3/4 cup sugar (or to taste; can substitute Splenda)
4. Whole orange

INSTRUCTIONS:
Wash the orange, removing any product labels. Cut orange into chunks for easier processing (use the whole orange including the peel). Add all the ingredients together in a food processor. Blend until you get the consistency you want. Refrigerate overnight.

(Credit - Kathy Martin Phillips)

Libby's Famous Pumpkin Pie

INGREDIENTS:

1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 large eggs
7. 1 can pumpkin (can be store brand)
8. 1 12oz can evaporated milk
9. 1 unbaked 9" (4 cup) deep-dish pie shell

INSTRUCTIONS:
In a small bowl, mix the first 5 ingredients together. Beat eggs in a large bowl - stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell (you don't have to use all of it if the shell is getting full!). Bake in pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until butter knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

This recipe can be found on any can of Libby's pumpkin.

"The Best Homemade Dinner Rolls Ever"

INGREDIENTS:

1. 2 cups warm milk
2. 2 tablespoons instant dry yeast (about 3 of the 2-1/4 tsp. packets)
3. 1/4 cup white granulated sugar
4. 2 teaspoons salt
5. 6 tablespoons salted butter, softened
6. 2 large eggs
7. 6 cups all-purpose flour
8. 1 tablespoon melted butter

INSTRUCTIONS:
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in 5-1/2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four. Cover and let rise 1 hour. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

Recipe by thestayathomechef.com at https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/

Turkey Thyme Risotto ("What to Do With the Leftover Turkey!")

INGREDIENTS:

1. 2-3/4 to 3-1/4 cups reduced sodium chicken broth (note that two 14-oz cans equals almost exactly 3-1/4 cups)
2. 2 cups sliced fresh mushrooms
3. 1 small onion, chopped
4. 1 garlic clove, minced (I used a garlic press)
5. 1 Tbsp. olive oil
6. 1 cup cooked arborio rice (I substituted 1 cup of uncooked instant rice, it was fine)
7. 1 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
8. 1/2 cup white wine (or additional reduced sodium chicken broth)
9. 1-1/2 cups cubed cooked turkey breast
10. 2 Tbsp. grated Romano cheese (optional)
11. 1/4 tsp. salt
12. 1/4 tsp. black pepper

INSTRUCTIONS:
In a small saucepan, heat broth and keep warm. In a large non-stick skillet, saute the mushrooms, onion and garlic in oil until tender, about 3 minutes. Add rice and thyme; cook and stir for 2 - 3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed. Add heated broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (or as tender as you want). Continue to add water if you run out of broth. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through.
Serve immediately. Makes 4 1-cup servings.

Nutrition (1 cup): 334 calories, 6 grams fat (1gram saturated fat), 49 milligrams cholesterol, 698 milligrams sodium, 44 grams carbs, 1 gram fiber, 24 grams protein.

(Credit - my niece, Kristin Stone. Her food blog - http://www.delightfulcountrycookin.com/)

Best Mashed Potatoes

INGREDIENTS:

1. 2-1/2 lbs Yukon Gold potatoes, unpeeled
2. 1/4 cup butter
3. 1 cup Parmesan cheese
4. 1/2 cup chopped fresh chives
5. 3/4 cup cream cheese
6. 1/4 medium head garlic (about 3-4 cloves, more if you want more garlicky flavor), peeled and minced (I used a garlic press)
7. 1 pinch salt and pepper, to taste
8. Extra chicken broth

INSTRUCTIONS:
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt and pepper. Use a potato masher to mash until smooth, and serve. If potatoes are dry, mix in a little canned chicken broth until they are at the desired consistency.

(Credit - http://allrecipes.com/recipe/the-best-mashed-potatoes/)

Grandma Hyland's Sweet Potatoes

INGREDIENTS:

1. 2 - 29oz cans cut sweet potatoes
2. 1 cup sugar
3. 1/2 tsp. salt
4. 2 eggs
5. 1/2 stick margarine
6. 1/2 cup milk
7. 1 tsp. vanilla
8. Optional Toppings:
9. 1 cup brown sugar
10. 1/3 cup flour
11. 1/2 stick margarine
12. 1/4 cup chopped pecans
    

    -- OR --

    Mini marshmallows

INSTRUCTIONS:
POTATOES -
Drain potatoes; put in large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too). Bake at 350°F for 40 - 50 minutes.

(OPTIONAL TOPPING -)
Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potato mixture.

ALTERNATE TOPPING: spread mini marshmallows all the way across the top, in a single layer. Add 5 mins. before the end of bake time, continue cooking until brown.

Parmesan-Garlic Butter Green Beans

INGREDIENTS

1. 4 cups frozen whole green beans (I used 2 14oz cans, drained)
2. 2 Tbsp. butter
3. 1 sm. clove garlic, finely chopped (I used a garlic press instead of finely chopping)
4. 1 Tbsp. grated Parmesan cheese

INSTRUCTIONS:
Cook green beans as directed on bag to desired doneness, but do not season to taste; drain. Meanwhile, in 1 qt. saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently until garlic is tender. Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

(Credit: https://www.bettycrocker.com/recipes/parmesan-garlic-butter-green-beans/)

Potato Casserole

INGREDIENTS:

1. 2 lbs. potatoes, boiled in skins
2. 1/2 cup chopped green onions (tops)
3. 2 cups grated cheddar cheese
4. 1 can cream of chicken soup
5. 1/2 can water
6. 1/2 stick margarine
7. 2 cups sour cream (16-oz container)

INSTRUCTIONS:
Heat chicken soup, water and margarine. Remove from heat. Stir in sour cream. Have potatoes peeled and diced or grated (we grate them). Layer potatoes, green onions, cheese, then sauce. Repeat. Top with cheese. Bake at 325°F for 30 minutes.

Ellen Zeisler, Spring Valley Baptist Church, "Thee Cookbook", p.94

Bacon-wrapped Hot Dog Bites

INGREDIENTS:

1. 9 slices bacon, cut in half
2. 6 weiners, cut into thirds
3. 1/3 cup packed brown sugar
4. 1/4 teaspoon ground red pepper (cayenne)

INSTRUCTIONS:
Heat oven to 400F. Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat. Place seam side down on foil covered, rimmed baking sheet. Bake 22 to 24 minutes, or until bacn is crisp and golden brown, turning after 12 minutes.

(Credit: Kraft Food and Family Best-loved Recipes, Vol. 3, P. 6.)

Brown Sugar Bacon Wrapped Smokies

INGREDIENTS:

1. 1 Package of Bacon
2. 1 Package of Mini Smokies
3. 1/2 Cup Brown Sugar
4. 1/4 teaspoon cayenne pepper (or to taste)
5. Toothpicks

INSTRUCTIONS:
Preheat oven to 425 degrees. Line a baking pan with foil. Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick. Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point) Place on prepared pans and bake for 10 minutes. Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).

(Credit: Keli Sessler, http://www.keyingredient.com/recipes/3572175033/brown-sugar-bacon-wrapped-smokies/)

Cheese n Ham Spirals

INGREDIENTS:

1. 1 egg
2. 1 sheet frozen puff pastry (1/2 of 17-1/4oz pkg), thawed
3. 1/4 cup Parmesan cheese, divided
4. 1/4 tsp. ground red pepper (cayenne)
5. 8 slices ham

INSTRUCTIONS:
Preheat oven to 400 degrees F. Beat egg and 1 Tbsp. water with wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.

Sprinkle 3 Tbsp. of the cheese and pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.

Roll in jelly-roll fashion to make a 14-inch log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp. cheese. Bake 12 to 14 minutes or until golden brown. Serve warm or at room temperature. Makes 12 servings, 2 each.

(Credit: Kraft Food and Family magazine, Holiday 2005, p. 35)

Crescent Pepperoni Roll-Ups

INGREDIENTS:

1. 1 can refrigerated crescent rolls
2. 40 slices turkey pepperoni (regular pepperoni works just fine, however)
3. 4 pieces of mozzarella string cheese, cut in half
4. Garlic powder
5. Pizza sauce
   

INSTRUCTIONS:

Preheat oven to 375.

Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown (this was a little too long in my toaster oven). Serve with a side of warm pizza sauce.

(credit - http://www.plainchicken.com/2011/12/crescent-pepperoni-roll-ups.html)

Cucumber Bites Appetizers

INGREDIENTS:

1. 2 cucumbers
2. 12 cherry tomatoes
3. 4 oz. cream cheese softened
4. 1 tbsp. mayonnaise
5. 3 tbsp. light ranch
6. 1 tbsp. frozen or fresh dill (I used dill weed)
7. 1/4 tsp. garlic salt
8. Black pepper for garnish

INSTRUCTIONS:

Wash, peel and slice cucumber into half inch slices. Create a little 'cup' by removing insides of the cucumber with a 1/2 teaspoon measure. Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture. Add dill and garlic salt and mix just until combined. Place all the topping into a piping bag with a star attachment and pipe out about a 3/4 tbsp. into each prepared cucumber. If the topping has hard time to stick to cucumber pat dry the cucumber juice before piping. Cut cherry tomatoes in half and insert into each cucumber topping. Sprinkle with black pepper, serve and enjoy. This appetizers can be prepared several hours before serving, make sure to refrigerate until ready to serve

(credit - https://www.valyastasteofhome.com/cucumber-bites-appetizers)

Dill Dip Bread Bowl

INGREDIENTS:

1. 1 cup mayonnaise (I use 8oz. jar of Hellman's)
2. 1 cup sour cream
3. 2 tbsp. dill weed
4. 1/2 tsp. Beaumonde

INSTRUCTIONS:
Mix above ingredients well. Flavor richens overnight.

Get a round bread loaf (preferred is dark rye, but we have used King's Hawaiian for quite a while now). Hollow out inside. Pour dip into center of bread bowl, arrange pieces of bread around bowl for serving.

Herbed Pizza Biscuits

INGREDIENTS:

1. 1 cup biscuit baking mix, such as Bisquick (I used 2, one was too sticky)
2. 1 8-oz can tomato sauce
3. 1 tablespoon Italian seasoning
4. 24 thin sliced pepperoni

INSTRUCTIONS:
Preheat oven to 350°F. In a small bowl, use a fork to thoroughly combine biscuit mix, tomato sauce and Italian seasoning. Pinch off about 2 tsp. dough, roll into a ball, and place on a lightly greased baking sheet. Repeat until all dough has been used. Top each ball of dough with a slice of pepperoni, press slightly to flatten. Bake until pepperoni is bubbly hot and biscuit is golden brown around the edges, about 10 minutes.

NOTE: Watch the time, as I have discovered the biscuits do NOT turn 'golden brown around the edges'!

365 Snacks, Hors D'Oeuvres & Appetizers, p. 28

Home Made Pizza Rolls

INGREDIENTS:

1. 1 frozen, thin-crust pizza, your choice of topping
2. Mozzarella cheese
3. Italian seasoning

INSTRUCTIONS:

NOTE: Some frozen pizzas are NOT well suited for this - not enough shortening in the dough, etc. You may want to experiment with different types of thin crust pizza first to see how they will work for you!

Remove pizza from box, and allow to thaw completely (about an hour or more).

When pizza is thoroughly thawed, roll pizza into a log on a cutting board, slice about 1 inch thick; put slices onto cookie sheet. Top each slice with a sprinkling of mozzarella cheese and Italian seasoning. Preheat oven per pizza box instructions. Bake at prescribed temp for 10-12 minutes. Serve with a side of warmed pizza sauce, if desired.

(Inspired by - http://tidymom.net/2010/how-to-make-home-made-pizza-rolls/. It just seemed to me I could do all that without having to buy the pizza dough, etc.!)

Horseradish Deviled Eggs

INGREDIENTS:

1. 6 hard boiled eggs
2. 1/4 cup mayonnaise
3. 1 to 2 tablespoons prepared horseradish
4. 1/2 teaspoon dill weed
5. 1/4 teaspoon ground mustard
6. 1/8 teaspoon salt
7. Dash pepper
8. Dash paprika

INSTRUCTIONS:

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites (I put the mix into a sandwich bag and cut one corner off; squeeze the mix into each egg through the opening). Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

Nutrition facts: 1 serving (2 each) equals 146 calories, 13 grams fat (3 grams saturated fat), 215 milligrams cholesterol, 169 milligrams sodium, 1 gram carbohydrate, trace fiber, 6 grams protein.

(Credit: www.tasteofhome.com/Recipes/Horseradish-Deviled-Eggs/)

Perfect Boiled Eggs

Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
Pour out the hot water and pour cold water over eggs. Drain and refill with cold water. Pour ice into the cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Credit: www.allrecipes.com/recipe/235595/how-to-make-perfect-hard-boiled-eggs/

Meatball Bubble Biscuits

INGREDIENTS:

1. 1 can Pillsbury golden layers biscuits - each pulled into 2 layers
2. 10 frozen fully cooked italian style meatballs - thawed and cut in half
3. 2 sticks string cheese - cut each into 10 pieces
4. 1 Tbsp parmesan cheese
5. 1/2 tsp Italian seasoning
6. 1/4 tsp garlic powder
7. 1 cup marinara sauce

INSTRUCTIONS:
Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

Nutrition facts: It's probably not good for you, as these will make you FAAAT. You can eat, but swallowing them is not advised. As my dad used to say, "If it tastes good - spit it out!"

(Credit: http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html?m=1)

Pepperoni Cheese Pizza Bombs

INGREDIENTS:

1. 2 pkgs. Crescent Roll dough (8 per pkg.)
2. 3 sticks white string cheese, each cut into 8 pieces
3. Homestyle Ragu Pasta Sauce Thick n Hearty (can use regular)
4. 48 regular-size pepperoni
5. Italian herb seasoning

Use a 24-count mini muffin tin

INSTRUCTIONS:

Heat over to 350° F. Lightly grease each muffin cup with Crisco (or similar). Open crescent dough all the way flat, lay on cutting board. Press all seams together. Cut in half, then cut each piece in half, then cut those pieces in fourths in order to make 16 square-ish pieces of dough. Stretch each piece out to be a square, and lay each square over each muffin cup. Add 1/2 tsp. of Ragu to each square. Place one pepperoni into each muffin cup, then place one piece of cheese onto each pepperoni, then cover each piece of cheese with another pepperoni. Wrap each corner of the dough square over. Sprinkle each with italian herbs. Bake 10-12 minutes or until golden brown. Serve warm.

(credit - inspired by https://www.sizzlingeats.com/pepperoni-cheese-bombs)

Pepperoni Pizza Puffs

INGREDIENTS:

1. 3/4 cup flour
2. 3/4 tsp. baking powder
3. 1 tbsp. Italian seasoning
4. Pinch of salt (optional)
5. Pinch of cayenne red pepper (optional)
6. 3/4 cup of milk
7. 1 egg, lightly beaten
8. 1 cup shredded Mozzarella cheese
9. 1/4 cup grated Parmesan cheese
10. 1 cup cubed pepperoni

NOTE: It really is necessary to have a 24-cup mini muffin pan. The non-stick kind makes life easy!

INSTRUCTIONS:

Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan. In a large bowl, whisk together the first 5 ingredients; whisk in milk and egg. Stir in mozzarella, Parmesan and pepperoni. Let stand for 10 minutes.

Stir the batter, divide it among the mini muffin cups. Bake until puffed and golden, 20-25 minutes.

NOTE: May also be served with warmed store-bought pizza sauce.

Pigs in Blankets

INGREDIENTS:

1. 1 (10 oz.) can refrigerated flaky biscuits
2. 2 (5.3 oz.) packages cocktail frankfurters
3. Mustard

INSTRUCTIONS:
Preheat oven to 400°F. Separate each biscuit into 2 thinner biscuits and then cut each in half to form 2 semicircles. Fold one semicircle around each cocktail frank, pressing the edges together to seal.

Place "pigs" seam-side down on an ungreased baking sheet. Bake until frankfurters are heated through and biscuits are golden brown, 8-10 minutes. Serve with mustard for dipping.

365 Snacks, Hors D'Oeuvres & Appetizers, p. 88

Tortilla Rollups

INGREDIENTS:

1. 1 lb. cheddar cheese, grated
2. 1 cup sour cream
3. 1 sm. can chopped green chilies, drained
4. 1 medium jar diced pimentos, drained
5. 2-3 Tbsp thinly sliced green onions (including tops)
6. 4 - 6 large flour tortillas

1. Black olives
2. Green olives
3. Lawry's seasoned salt
4. Ground red pepper

INSTRUCTIONS:
Mix cheese, sour cream, chilies, pimentis, onion (plus optional ingredients). Season to taste with Lawry's salt. Be aware that the optional ingredients may add extra saltiness, so be sure to taste test before adding salt.

Spread layer of the mixture onto tortillas. Roll jelly-roll fashion, slice into 3/4" slices. HINT: Slices easier if made a day in advance. Roll each tortilla tightly in plastic (Saran) wrap, store in refrigerator.

RECIPE CREDIT: Treasured Recipies - Grand Prairie Women's sorority, p. 10