Saturday, November 21, 2015

Leader Enterprise - November 18, 2015 - Thanksgiving menu ideas

Here are some tasty ideas for you to consider adding to your Thanksgiving menu.  I'm grateful for each of you who support me in one way or another.  It's always a kick to have someone stop me to say they tried one of my recipes or they need a hint to do something better.  I am most blessed! 

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most 

of all, thankful hearts. 


2 cans (1# each) whole cranberry sauce
2 c. boiling water
1 - 6 ozs. pkg. strawberry jello
(could use raspberry or cherry also) 
2 Tb. lemon juice
(This helps keep the apples from turning brown)
1/2 tsp. salt, optional
1 c. mayonnaise
2 c. diced apples
1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water & jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add mayonnaise (a whisk works great for this step); beat until smooth. Fold in cranberries, apples and nuts.  Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings.
Gooey Bars

1 (16 - 18 ozs) box yellow cake mix
3/4 c. nuts, optional
1/2 c. butter (or margarine), softened
1 (1 lb.) box powdered sugar
(about 3-3/4 c.) 
1 (8 ozs) pkg. cream cheese, softened
1 egg

Preheat oven to 350. Grease 9" X 13" baking dish. In medium bowl, combine cake mix, nuts and butter (will be crumbly). Press into prepared pan.  In same bowl, mix together powdered sugar, cream cheese and egg; beat until smooth. Spread over bottom layer. Bake 35 - 40 minutes, or until golden brown.  Cool and cut into small squares. Yield: 15 - 18 servings


1 - 8 ozs. pkg. cream cheese, room temperature
1/4 c. white sugar (or sugar substitute)
1/2 tsp. vanilla extract
1 egg
1 - 9" unbaked pie shell
1-1/4 c. canned pumpkin
1/2 c. white sugar
2 eggs, slightly beaten
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
dash of salt
1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

I've reduced the sugar amount in this popular and most-requested dish. It's wonderful, but doesn't taste so much like dessert this way. 


1/3 c. butter or margarine, softened
2/3 c. granulated sugar
2 eggs
1 - 5-oz. can evaporated milk
1 tsp. vanilla extract
2 c. mashed, cooked butternut squash


1/2 c. crispy rice cereal (if using chex, crush slightly)
3 Tb. packed brown sugar
1/4 c. chopped pecans
2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. In large bowl, cream butter and sugar, using a mixer. Beat in eggs, evaporated milk and vanilla. Stir in the squash. (Mixture will be thin). Pour into prepared pan.  Bake for about 45 minutes, or until almost set. 

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}


8 c. chopped cooked turkey or  2# turkey deli meat
1-1/2 c. (2%) Velveeta, cubed
1 c. turkey or chicken broth
1 (10.75 oz) can cream of mushroom soup
1/4 tsp. garlic powder, optional

fresh ground pepper, to taste

12-16 hamburger buns

In bowl, combine turkey, Velveeta, broth, soup, garlic powder         and pepper; pour into a slow cooker (sprayed with cooking spray). Cook on low for 3 hours (check it after 2) or until the cheese is melted.  Stir well; serve on warmed buns. Yield: 12 - 16 servings

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