Saturday, November 25, 2017

Leader Enterprise - November 22, 2017 - Thanksgiving Side Dishes (& Leftovers)

Besides desserts, my favorite dishes are sides.  Hope you enjoy some of these delicious ideas for your holiday meal. There's one for leftover turkey too. 



1/2 c. butter
1/2 c. diced celery
1/2 c. diced onion 
12-13 cups dry bread crumbs
1-1/2 c. chicken (or turkey), optional
3 eggs, beaten
2 cans (10.75 ozs.each) cream of chicken soup
2 (15 ozs) chicken broth
(Don't add it all to start) 
1/2 tsp. each pepper and salt
about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving.  (Don't peek if you can help it=)


2 (16 ozs) bags frozen whole kernel corn
12 ozs. cream cheese, cut into cubes
3/4 c. milk
6 - 8 Tb. butter or margarine
2 tsp. sugar (or sugar substitute)
1 tsp. salt
1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, keeping away from the sides so they don't burn.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2 - 3 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.


1 medium head of broccoli, chopped into bite-sized pieces
1/2 c. dried cranberries
2 - 3 Tb. red onion, diced
6 - 8 slices bacon, cooked crisp and chopped

1 c. mayo (not Miracle Whip) 
3 - 4 Tb. sugar
(start with less and add more if desired)
2 Tb. apple cider vinegar
1/3 c. chopped nuts, toasted, optional 

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. Just before serving, mix veggie combo with dressing. Top with nuts or stir in.  


1-1/2 c. pretzel sticks (broken in half)
1/3  c. sugar  
1/3 c. butter, melted
1 pkg. (8 oz) cream cheese, softened 
1/2  c. powdered sugar
1 (20 oz) crushed pineapple, drained
1 tub (8 oz) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a large mixing bowl add pretzel sticks, melted butter and sugar together. Stir until pretzels are well coated. Pour mixture onto (non-stick) foil-lined baking pan.  Bake the pretzels about 8 minutes, checking to make sure they're not getting over done. (The sugar/butter mixture will bubble up over the pretzels). Remove from oven; pour onto another sheet of foil and spread out to cool, making sure they're not sticking together. Set aside until salad is ready to serve.  

In a large mixing bowl, beat cream cheese and powdered sugar together using an electric mixer. Add pineapple and stir until combined. Fold in the whipped topping. Just before serving mix half the candied pretzels into salad; top with remaining pretzels.


1/4 c. butter 
1-1/2 c. carrots, finely chopped 
2 stalks celery, finely chopped
1 medium onion, chopped
1/2 c. flour
4 c. chicken broth
3 c. cooked wild rice {1 box Uncle Bens Is perfect}
2 c. half-and-half
2 c. cubed turkey
1 tsp. dried parsley
salt and pepper, to taste

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender, then stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend.

Psalm 100:4 - Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.

Leader Enterprise - November, 2017 - More Fall Recipes (ended up published Dec 6)

A few more fall dishes to keep you warm and full as winter approaches. 


Pastry for single crust pie (9-inch)
2/3 c. sugar
3 Tb. all purpose flour
1 tsp. ground cinnamon
4 medium gala apples, peeled and diced into 1/4" pieces

1/2 c. all purpose flour
1/3 c. packed brown sugar
1/3 c. rolled oats
1 tsp. ground cinnamon
dash of nutmeg, optional
1/4 c. butter, softened
1/2 c. caramel topping

Preheat oven to 350. Roll pastry to fit a 12" pizza pan; fold under or flute the edges.  Combine sugar, flour and cinnamon in medium bowl.  Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35 - 40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield: 10 - 12 pieces

This easy recipe is so tasty and they freeze nicely too. 

1 (16 ozs) spice (or chocolate) cake mix
1 (15 ozs) can pumpkin
1/2 c. water (rinse the can)

1 (10 ozs) bag cinnamon chips

Preheat oven to 350. Spray 20-22 'regular-sized' muffin tins with nonstick cooking spray. Combine cake mix, pumpkin and water; stir until batter is smooth. Add in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20-22 minutes or until they test done. Allow to stand in pan a couple of minutes before removing to cool. Yield: 20-22 muffins


1 pkg. (8 ozs.) cream cheese, softened

1/2 c. powdered sugar
1 tub (8 ozs.) frozen whipped topping, thawed 
1/4 c. caramel sauce (or more)
1/4 c. Heath toffee bits (or more) 
apple slices & gingersnap cookies for serving

In medium mixing bowl, beat cream cheese until smooth.  Add powdered sugar; beat until well blended. Mix in whipped topping on low. Stir in half the Heath bits (1/8 cup). Pour dip into a serving bowl; drizzle caramel over the top, then sprinkle with remaining heath bits. Cover; chill until ready to serve.  Bring out the apple slices and gingersnaps. Dive in!! 

                  Pumpkin Pie Baked Oatmeal


1 c. pumpkin puree (from can or fresh frozen, thawed)
1 c. apple cider
2 eggs
(I used 2 egg whites and my favorite egg substitute -
1 TB. flax seed meal mixed with 3 TB. water)
1/2 c. milk
(I used 1%)
1/4 c. honey
2 TB. (sugar free) maple syrup
2 TB. butter, melted
(I used Smart Balance)
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 3/4 c. rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. pecan halves

Preheat oven to 350. Spray deep dish pie plate or an 8 x 8 in. pan with oil, set aside. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin pie spice, and vanilla until smooth. Stir in oats, baking powder, salt and baking soda. Pour into dish and sprinkle with pecans. Bake for 40 - 45 minutes or until set. Serve with hot maple syrup or honey if desired.

This is a favorite fall dessert.  Even those who think they don't like butterscotch have fallen in love with this special treat. 


1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. white sugar (I use 3/4 c.)
1/2 c. vegetable oil (may use half applesauce)
2 eggs, beaten
2 c. peeled, chopped apple
1/2 c. pecans, chopped
1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

Someone else is happy with less than what you have. - Unknown