Category Archives: Thanksgiving

Honey-Mustard Turkey Meatballs

1 lb. ground turkey breast

1 egg, lightly beaten

3/4 cup crushed butter flavored crackers

1/2 cup shredded mozzarella cheese

1/4 cup chopped onion

1/2 tsp ground ginger

6 T Dijon mustard, divided

1 1/4 cups unsweetened pineapple juice

1/4 cup chopped green pepper

2 T honey

1 T cornstarch

1/4 tsp onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.

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Filed under Appetizer, Christmas, Entertaining, Healthy, Thanksgiving, Turkey

Spiced Honey Pretzels

This is Mary Lou Moon’s recipe, from Beaverton, Oregon.

4 cups thin pretzel sticks

3 T honey

2 tsp butter, melted

1 tsp onion powder

1 tsp chili powder

Line a rimmed cookie sheet with foil; coat with Pam. Place pretzels in a large bowl. In a small bowl, combine the other ingredients. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.

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Filed under Appetizer, Christmas, Entertaining, Thanksgiving

Pumpkin Chocolate Chip Cookies

1 lb, 15 oz pouch chocolate chip cookie mix

1/2 cup canned pumpkin

1/4 cup butter, softened

1 egg

1 1/4 tsp pumpkin pie spice

1/8 tsp salt

1 T powdered sugar, if desired

1. Heat oven to 375. Line cookie sheet with parchment paper.

2. In a large bowl, stir cookie mix, pumpkin, butter, egg, 1 tsp of the pumpkin pie spice and the salt. On cookie sheet, drop dough by tablespoonfuls 1″ apart.

3. Bake 9 minutes or until set and slightly cracked on top. Remove from cookie sheet to cooling rack; cool completely.

4. In small bowl, stir powdered sugar and remaining 1/4 tsp pumpkin pie spice. Use fine-mesh strainer to sprinkle mixture over cookies.

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Filed under Chocolate, Christmas, Cookies, Pumpkin, Thanksgiving

Green Bean Casserole (The One & Only)

Remember the other day when I said I draw the line at cooking with cream of mushroom soup? Well, not in this recipe. For whatever reason, it just isn’t Thanksgiving-Christmas-Easter without it.

1 can condensed cream of mushroom soup

1/2 cup milk

1/2 tsp soy sauce

dash pepper

4 cups cooked cut green beans (this is the one & only time of year we use canned green beans)

1 1/3 cups French fried onions (the more the better)

MIX soup, milk, soy sauce, pepper, beans and 2/3 can onions in a 1 1/2 quart casserole.

BAKE at 350 for 25 minutes.

STIR and sprinkle with remaining onions. Bake 5 minutes.

 Some tips: If you’re going to do it wrong (making & eating this unhealthy monstrosity), do it right.  Don’t make it soupy!  And for goodness sake, please cover the entire casserole with the French fried onions and not just the edges.  

Please enjoy this Friends video where Joey says, “If you’re going to do it wrong…do it right.”

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Filed under Casserole, Christmas, Comfort Food, Mike's favorite, Side Dish, Thanksgiving

Greenbrier’s Potatoes (For a Crowd)

5 lbs potatoes, peeled and sliced

2 cups whipping cream

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

6 eggs, lightly beaten

3 1/2 cups shredded Parmesan cheese, divided

Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.

Remove from the heat; stir in eggs and 2 3/4 cups of cheese. Pour into a greased 13 x 9″ baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.

Yield: 12-16 servings

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Filed under Casserole, Cheese, Christmas, Comfort Food, Potatoes, Thanksgiving

Butterscotch Oatmeal Bars

This is a Paula Deen recipe.

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 cup quick-cooking oats

1 tsp baking powder

1/2 tsp salt

1 cup butter, melted

1 cup semisweet chocolate chips (6 oz)

1 cup chopped pecans

14 oz can sweetened condensed milk

1. Heat oven to 350. Generously spray 13 x 9 ” pan with Pam.

2. In a large bowl, mix flour, brown sugar, oats, baking powder and salt. Stir in butter. Press 3 cups of mixture evenly in bottom of pan. Bake 10 minutes.

3. Sprinkle chocolate chips, butterscotch chips and pecans evenly over partially baked crust. Pour condensed milk evenly over top. Sprinkle with remaining oat mixture.

4. Bake 30 minutes longer. Cool completely in pan on cooling rack, about 2 hours. Cut into 6 rows by 4 rows.

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Filed under Cake, Candy, Chocolate, Christmas, Comfort Food, Cookies, Dessert, Thanksgiving

Cranberry Crumb Bars

I chose this image for the beautiful plate!

Crust & Topping:

2 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/4 tsp salt

1 cup butter

1 egg

1/4 tsp cinnamon

Filling:

4 cups fresh or frozen cranberries

1 cup sugar

juice of 1/2 orange (4 tsp)

1 T cornstarch

1 tsp vanilla

1. Heat oven to 375. Green 13 x 9 pan with butter or Pam.

2. In a large bowl, mix flour, 1 cup sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.

3. In a medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.

4. Bake 45-55 minutes until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

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Filed under Christmas, Cookies, Dessert, Thanksgiving