Apple Crisp

 Apple Crisp

*Note: There are ingredients left out of the filling in this recipe. Try this recipe instead: https://www.thechunkychef.com/old-fashioned-easy-apple-crisp/#wprm-recipe-container-11755

Filling:

4 C. cooking apples, sliced (peeled optional)

Topping:

1 C. oatmeal, uncooked

1/3 C. Flour (rice flour works too)

1/2 C. Packed brown sugar

1 tsp. Cinnamon

1/3 C. Butter

    Preheat oven to 350 degrees. Place the apple slices in 9x9 inch greased casserole dish. Combine oatmeal, flour, brown sugar, and cinnamon in a bowl. Mix melted butter with dry ingredients until crumbly. Sprinkle crumb mixture over apples. Bake for about 30 minutes or until apples are tender.

Makes 8 servings. 

Each serving contains 205 calories, 2 g protein, 19 g carbs, 7.5 g fat, 159mg sodium, 4g fiber.

Cranberry Salad

 

Holiday Cranberry Gelatin Salad

TOTAL TIME: Prep: 30 min. + chillingYIELD: 12 servings.

This light, delicious holiday salad is very popular in my family and has been requested every year since I first brought it to Christmas Eve dinner. The refreshing, not-too-sweet flavor is a perfect pairing with just about any meat. —Jennifer Mastnick, Hartville, Ohio

Ingredients

• 2 packages (3 ounces each) raspberry gelatin
• 2 cups boiling water, divided
• 1 can (14 ounces) whole-berry cranberry sauce
• 2 tablespoons lemon juice
• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup chopped pecans

Directions

• 1. In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour.
• 2. In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

Nutrition Facts

1 piece: 241 calories, 14g fat (7g saturated fat), 34mg cholesterol, 100mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 3g protein.

https://www.tasteofhome.com/recipes/holiday-cranberry-gelatin-salad/print/

Green Bean Casserole

 Green Bean Casserole

3/4 C. Milk

1/8 tsp. Black pepper

10 3/4 oz. Cream of Mushroom Soup

2 (14.5 oz) cans Green beans, drained

1 1/3C French Fried Onions

    In 1 1/2 qt. casserole, mix all ingredients except 2/3 C. French Fried Onions.

    Bake 30 min at 350 degrees or until hot. Stir. Top with 2/3 C. fried onions. Bake 5 minutes or until onions are golden. 

Turkey

 Baking Turkey

15 minutes per lb.

water in roaster

350 degrees

*To thaw via the refrigerator, allow 1 day for 4-5 pounds of weight

Gravy

 Gravy

1-2 Tbsp. Corn starch 

1 C. Turkey stock

1//2 tsp? Salt

Mix corn starch with a little bit of water or stock before adding it to all of the liquid to avoid lumps. Heat and stir til thickened.

Pecan Pie

Pecan Pie

From http://simplyrecipes.com/recipes/pecan_pie/

Most pecan pie recipes I've found call for 2 cups of sugar - one cup of corn syrup plus one cup of either granulated or brown sugar - which results in pies so sweet they can give you a sugar headache after a couple of bites. This pecan pie recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.

Ingredients
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)

Method
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

Impossible Pumpkin Pie

3/4 C. Sugar (or honey)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla

Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.

Bake 376ºF 45-50 minutes in oven.

As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)

Sweet Potato Casserole

Sweet Potato Casserole

6 Medium sized sweet potatoes

½ C. Sugar

2 Eggs

1 tsp. vanilla

1/3 C. Milk

½ C. butter or margarine

¼ C. brown sugar

1/3 C. pecans

2 Tbs. Flour

2 Tbs. butter or Margarine

Boil sweet potatoes until tender. Peel and mash. Combine 1^st 6 ingredients. Beat at medium speed until smooth. Pour into 8x12 pan. Combine last 4 ingredients. Sprinkle on top. Bake at 350 degrees for 30 minutes.

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

I prefer this recipe better: https://www.lovefromtheoven.com/cheesy-hashbrown-casserole/#wprm-recipe-container-46904

3½ C. Shredded potatoes or 1lb. 4 oz. shredded hashbrowns

1 can Cream of Chicken soup (or any variety)

1 C. Cheddar Cheese, shredded

¾ C. Sour Cream

¼ C. butter, melted

2 Tbsp. Onion, chopped (optional) or dash garlic or 1 clove of garlic, minced

1. Preheat oven to 350°F

2. Thoroughly combine all ingredients except hashbrowns

3. Mix hashbrowns with ingredients. Stir until well mixed

4. Place hashbrowns in a greased 2-quart baking dish

5. Bake at 350° for 45 minutes

Add a topping:

2 C. cornflakes

½ C. margarine, melted

Mix together and sprinkle over casserole and bake.

OR

Top with cheese

Stuffing

Stuffing

Loaf of bread – 2 lbs. cut in cubes

1 bag celery and onions – pre-cooked  cook in ¼ lb butter

1 tsp. salt

¼ tsp. pepper

¼ tsp. parsley

4 tsp. poultry seasoning

2 lbs. sausage, cooked and drained

Turkey giblets (cook in water approx. 2 hours on simmer until tender) and chop into stuffing

Take turkey juices in stuffing and bake 350° on day of Thanksgiving in casserole dish.

If you bake with the turkey, bake up stuffing in between meat and skin.