Mom's Thanksgiving Dressing

 

Ingredients

  

• 1 loaf of Mrs. Cubbison’s Stuffing Mix or your favorite dry bread cubes
• 1/2 cup butter or vegan butter; substitute with olive oil for dairy-free
• 1 medium onion chopped
• 2 celery stalks chopped
• 2 cups vegetable broth or chicken broth for a traditional flavor
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper

Instructions

 

Preheat the Oven:

• Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Sauté the Vegetables:

• In a large skillet, melt the butter (or your chosen alternative) over medium heat.
• Add the chopped celery and onions.
• Sauté for 5-7 minutes, until the vegetables are tender and the onions are translucent.

Mix the Ingredients:

• In a large mixing bowl, combine the sautéed vegetables with the stuffing mix.
• Gradually pour in the broth while stirring to evenly moisten the mix.
• Stir in the dried sage, thyme, salt, and pepper. Adjust seasoning to taste.

Transfer to Baking Dish:

• Lightly grease your baking dish to prevent sticking.
• Spread the stuffing mixture evenly in the dish.

Bake the Stuffing:

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and slightly crispy.

Serve and Enjoy:

• Remove the dish from the oven and let it cool for a few minutes.
• Serve warm as a delightful side dish to your main course.

 

• Ingredients:
• 1/2 cup milk (whole milk works best for creaminess)
• 1/4 tsp ground black pepper
• 1 tsp soy sauce (adds depth without overpowering)
• 1 can condensed cream of mushroom soup (I use Campbell’s for the classic flavor)
• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)
• 1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish on top)

Instructions

• Preheat oven to 350°F 
• Divide fried onions: 2/3 cup for mixing into the casserole; 1/3 cup reserved 
• In a large mixing bowl, whisk together cream of mushroom soup, milk, and soy sauce until smooth and well combined.
• Add the drained green beans, 2/3 cup portion of fried onions, and freshly ground black pepper to the soup mixture.
• Gently fold everything together until the green beans are evenly coated and the onions are well distributed throughout. DO NOT OVERMIX.
• Pour the green bean mixture into a 9×9-inch baking dish and spread it into an even layer.
• Place in your preheated 350°F oven and bake for 25 minutes until the mixture is bubbling around the edges and heated through.
• Remove the casserole from the heat and give it a gentle stir. 
  Top with the reserved 1/3 cup of fried onions, spreading them evenly across the surface.
• Return to the oven and bake for an additional 5 minutes until the onions are golden and the casserole is bubbling gently

Pumpkin Crisp

Pumpkin Pie Layer

• 1 (15 oz) can pumpkin puree
• ▢1 cup granulated sugar
• ▢3 large eggs
• ▢2 teaspoons pumpkin pie spice
• ▢½ teaspoon salt
• ▢2 teaspoons vanilla extract
• ▢⅔ cup heavy cream

Cinnamon Streusel

• ▢2 cups all-purpose flour
• ▢1 ½ cups granulated sugar
• ▢2 teaspoons cinnamon
• ▢½ teaspoon salt
• ▢12 tablespoons (1 1/2 sticks) unsalted butter, melted

Instructions 

• Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
• In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
• In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.
• Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
• Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!
  
  
  

Kristie's Green Bean Casserole

 

Ingredients:

2 T butter

3 T flour

1/4 salt

1/4 t pepper

1 c sour cream

6 oz grated swiss cheese

3 cans French style green beans

1 can french onion rings

Instructions:

1- In a sauce pan, mix butter, flour, salt and pepper until well blended. 

2-Add sour cream. Warm up, but don't boil. 

3- Add swiss cheese. Remove from heat and stir until cheese is melted. 

4- Place drained beans in 9x13 pan. 

5- Gently stir in sauce. 

6- Bake at 350 for 20 mintes. 

7- Top with onion rings. Return to oven for 5 more minutes. 

Rainbow Jell-O

Ingredients

Small boxes of Jell-O (red, orange, yellow, green, blue, purple)

Cool Whip

Sour cream

Directions

1. Put the glass pan in fridge to chill

2. Add one packet of Jell-O to 1 cup boiling water. Dissolve completely.

3. Pour 1/4 cup the Jell-O into a bowl and add 1T sour cream and 2 T cool whip. Whisk together until melted.

4. Pour into chilled pan and spread evenly. Return pan to fridge for 15-20 min. 

5. Pour the remaining Jell-O into the pan and return to fridge for 15-20 minutes.

6. Repeat steps 2-5 for all the colors. Set up times will decrease as the layers increase.

7. Top with Cool whip.

8. Serve and enjoy

Cranberry Salsa

 

(Recipe found here)

•  Chips OR Club Crackers
• 12 ounces fresh cranberries, rinsed and drained
• 1/3 cup sugar
• 2 jalapeños, ribs and seeds removed, minced
• 1/4 cup cilantro, finely chopped
• 1/4 cup green onions, finely sliced
• 1 tablespoon orange juice, freshly squeezed
• 1 tablespoon lime juice, freshly squeezed
• 8 oz Cream cheese, softened (optional...but not really. It's so good!)

1. Add cranberries to your food processor and pulse until finely chopped. Do not puree you want to have small pieces of cranberry.

2. Place the chopped cranberries in a bowl and add the sugar, stirring to combine.

3. Add jalapenos, cilantro, green onions, orange juice, and lime juice. Stir to combine.

4. Cover bowl with plastic wrap and store in the refrigerator for at least 30 minutes to let the flavors combine. 

5. I typically pour over a block of cream cheese and eat with club crackers, but you can eat this plain with chips

Grandma Lee's Never Fail Pie Crust

Ingredients:

1 1/2 c Shortening

4 c flour

1 tsp salt

1/2 c boiling water

2 Tbs milk

Instructions:

1-Pour boiling water over shortening in electric mixing bowl. Whip until looks like whipped cream.

2-Add salt and milk. Beat some more. 

3-Dump in flour. Stir until mixed in. 

4-Take enough dough to make into a shell. Mold into a good round "gob."

5-Roll out between wax paper. 

6-Fit to pan.

(Grandma usually doubles the recipe and freezes the round gobs in separate sandwich bags and use later.)

Angie's Delicious Easy Dinner Rolls

Ingredients:

2 T yeast

1/2 c water

2 c warm milk

1/2 c sugar

1/2 c butter

2 t salt

7 c flour

2 eggs

Instructions:

1- Put yeast in the warm water.

2- While yeast proofs, melt butter in a pan.

3- To melted butter add milk, sugar and salt.

4- Pour milk mixture, eggs, flour into the yeast and combined.

5- Knead for a little while. 

6- Let it rise for about an hour.

7- Shape into rolls.

8- Let rise again.

9- Bake at 400* for 10-15 minutes.