• Appetizer
• Turkey
• Veggie
• Stuffing

• Cranberry
• Potato
• Bread
• Dessert

Appetizer

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This is a family recipe that is served during our gatherings over the holiday season. It is a traditional northern Italian dish. Place the olive oil, butter, anchovies, and garlic in an electric skillet on medium low heat in the center of a table. Cook until the anchovies dissolve and the flavor sets in ... about 30 minutes. Do not burn! Additional proportions of these ingredients may be added to the skillet as you eat and cook.

Gather around the skillet with a vegetable selection in one hand and a piece of bread in the other. It is a good idea to duct tape the cord to the table and to the ground so no one trips over it. Dip the vegetable in the skillet and hold it over the bread to bring it to taste. Follow with a bite of the bread. This dish is best served with a glass of wine. It is wonderful to cook, eat, and socialize.

Guests are sometimes apprehensive about the anchovies and garlic before trying it, but they most often quickly become difficult to elbow away from the skillet and are certain to write down the recipe before leaving our house!

Ingredients:
» 4 cubes of butter
» 4 cups of virgin olive oil
» 2-4 cans of anchovies to taste (fillet - flat, not rolled)
» 3-4 cloves of garlic (cut in pieces, not too small)
» Crusty Italian bread
» Fresh crisp vegetables cut to bite-sized pieces (mushrooms, cabbage, broccoli, cauliflower, bell peppers, or any others to taste)

Turkey

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Last year, we brined our turkey for the first time and it turned out wonderful! After brining for about 12 hours, we cooked the turkey at 500 degrees for 3 minutes. Next we added some chicken stock (about 1 cup), covered it, and cooked at 200 degrees until the internal temperature reached 160 degrees. It was super moist and full of flavor.

Dissolve salt and sugar in a large vessel such as a stewing pot or cooler. Add spices, place turkey in brine, cover, and let set overnight, up to 12 hours. After brining, remove turkey, pat dry with paper towels, rub turkey with canola oil, and season with your favorite spices. Make sure you get the spices under the skin.

Ingredients:
» 3 cups water
» 2 cups Kosher salt
» 1 cup brown sugar
» 1 tablespoon juniper berries
» 1 tablespoon whole allspice
» 1 tablespoon fresh peppercorns
» 4 sprigs rosemary
» 4 sprigs thyme
» 4 bay leaves
» 1 head of garlic (cut in half)

Veggie

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This is a family recipe that was given to me by my great grandmother, Dora Cooper. We have had this dish every holiday dinner that I can ever remember. I always request the "corn". You can substitute green peppers for green chillies, but I like the green chillies the best!

Combine corn and remaining ingredients except cheese. Mix thoroughly and pour into a greased
8-by-8 baking dish. Top with cheese and sprinkle with paprika. Bake at 350 degrees for 30 minutes or until mixture is set and top is golden brown.

Ingredients:
» 1 can creamed-style corn
» 2 eggs, beaten
» 1/2 cup crushed soda crackers
» 1/4 cup melted butter
» 1/4 cup evaporated milk
» 1/4 cup finely chopped green peppers or green chillies
» 1/4 cup finely shredded carrot
» 1 tablespoon chopped celery
» 1 teaspoon chopped onion
» 6 drops of hot sauce
» 1/4 teaspoon sugar
» 1/2 teaspoon salt
» 1/2 cup shredded cheddar cheese
» Paprika, optional

Stuffing

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For our family, the stuffing is the best part of Thanksgiving dinner. Last year we had jalapeno peppers growing in the garden and decided to spice up the traditional stuffing recipe with homegrown peppers. The result was a hit! The whole family liked how it turned out - a little sweet from the cornbread, and a little spicy from the jalapenos! We will definitely be making it again this year.

In a large deep skillet, saute the bacon for 5 minutes; transfer to paper towels. Add onion, celery, jalapeno, thyme, and chili powder; cook 5 minutes. Add salt and pepper to taste. Pour in chicken broth. Simmer for 10 minutes.

In a large bowl, mix eggs, pepper jack cheese, and the bacon. Add white bread cubes, the crumbled cornbread, and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings. Cover and bake 30 minutes at 350 degrees. Uncover and bake until golden, 20 more minutes.

Ingredients:
» ¼ pound bacon, diced
» 1 onion, chopped
» 3 celery stalks, chopped
» 1 jalapeno, diced
» 1 tablespoon thyme
» ¾ teaspoon chili powder
» 3 cups chicken broth
» 1 cup jalapeno jack cheese, cubed
» 2 eggs
» 8 cups white bread, cubed and toasted
» 6 cups cornbread, crumbled
» Butter, to taste
» Salt, to taste
» Pepper, to taste

Cranberry

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This is my grandmother's recipe - one she, my mother, and now I prepare every Thanksgiving. It's but one in a million of cranberry recipes, but because it's so easy and delicious, I feel compelled to share. Sometimes it's the simplest things that taste the best.

In saucepan, heat all ingredients, stirring occasionally. Reduce heat to medium and cook, uncovered, about 7 minutes or until most cranberries pop and pears are tender (mixture will thicken as it chills). Spoon sauce into serving bowl; cover and refrigerate.

Ingredients:
» 1 bag (12 ounces) cranberries, picked over
» 2 pears (1/2 pound each), peeled, cored,
and chopped
» 1 cup of fresh orange juice
» 1 tablespoon orange zest
» 1 tablespoon grated, peeled fresh ginger (optional)

1. Preheat oven to 350 degrees.
   
   
2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
   
   
3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Ingredients:
» 1 (12 ounce) package fresh cranberries
» 1 cup white sugar
» 1 cup apricot jam or orange marmalade
» 1 cup chopped pecans
» 1 (8 ounce) package cream cheese

Potato

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Great tasting! This pie is a staple around the holidays and throughout the year for our family gatherings. I usually cook several at a time to be sure there are plenty of leftovers.

Preheat oven to 375 degrees. Wash potatoes and place in a large pot. Bring to boil (medium heat) and cook approximately 40 minutes. Potatoes should be soft, but should not fall apart.

When potatoes are cool enough to handle, peel and mash in a large bowl. Add melted butter, sugar, and corn syrup. Remove stringy fibers for a smooth filling.

Add one egg at a time and beat well after each. Add spices, extract, and salt. Beat until filling is smooth. Pour filling into 9-inch pie crust. Bake for 40 minutes, or an inserted toothpick comes out clean. Remove from oven and cool.

Ingredients:
» 3 large sweet potatoes (or yams)
» 1/2 cup unsalted butter, melted
» 2 cups granulated sugar
» 1/2 cup dark corn syrup
» 2 eggs, beaten
» 1/2 teaspoon ground nutmeg
» 1/2 teaspoon ground cinnamon
» 1/2 teaspoon ground allspice
» 1 teaspoon vanilla extract
» Pinch of salt
» 9-inch pie crust

Peel and cook the potatoes. Then drain water off. Mash while warm with milk, cream cheese, garlic powder, and onion powder. Salt and pepper to taste. Add small amounts of milk if they seem too dry. Place in 11 x 13 baking dish, add pats of butter and sprinkle surface with paprika. Serve while still warm or place, covered, in the oven until you're ready to serve.

This dish freezes just great so it's a good dish to make ahead of time and place in the freezer. Just be sure to allow enough time to thoroughly defrost or heat them all the way through the center when you bake it.

Ingredients:
» 8-10 medium potatoes
» 1/2 cup milk
» 8 ounces cream cheese (1 package)
» 1/2 teaspoon garlic powder
» 1/2 teaspoon onion powder
» Butter to taste
» Paprika to taste

Bread

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My mother, Agnes Myers, inherited this recipe from her mother, which may have come from the Lowell Inn in Stillwater, MN. When I was growing up, this was always on the table for holiday meals – Thanksgiving, Christmas, and Easter. She would make a double batch, which would rise in a very large bowl with a kitchen towel covering it. My brothers and I would rival over who would get to punch down the risen dough before we rolled it into the crescent shapes. The smell of these freshly-baked rolls would fill the house and complete the meal.

Scald milk; add shortening to melt, put into large bowl with salt and almost all the sugar. Use a tiny bit (1/2 to 1 teaspoon) of sugar to start yeast in warm water. When milk is cool, add eggs and yeast and mix. Add flour gradually, beating well. Cover bowl with light dusting of flour and clean cloth and let rise until double, about 1 1/2 hours.

Turn out on well-floured board. Divide dough into 4 or 5 hunks. In turn, roll each hunk into a circle and cut wedges. Roll each wedge from wide end to point and place on greased pan. Let rise until light. Bake 10 to 12 minutes at 400 degrees.

Ingredients:
» 2 packages of yeast
» 1/2 cup warm water
» 1 cup scalded milk
» 1/2 cup sugar
» 2 teaspoon salt
» 1/2 cup shortening, melted
» 2 eggs, beaten
» 4 cup flour

Pour batter into greased angel food cake pan.  Sprinkle top with cinnamon/sugar mixture.  Bake at 350 for 45- 55 minutes.

Ingredients:
Cream:
» 3 eggs
» 2 cups sugar
» 1 tablespoon vanilla
Mix in:
» 1 cup canola oil
Sift and add:
» 2 cups flour
» 2 teaspoon baking soda
» 1 teaspoon salt
» 1 tablespoon cinnamon
Add:
» 2 cups grated zucchini
Topping:
» 2 tablespoons sugar
» ½ teaspoon cinnamon

Dessert

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This recipe is a combination of a few old ones in our family. The cake is easy to prepare, especially for the younger kids who like to help! Melting the caramel squares is our favorite part and adds an extra touch.

Preheat oven to 350 degrees. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon spice in large bowl until well-blended. Pour into 2 greased and floured 9-inch round pans. Bake 30 minutes until an inserted toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in medium bowl until creamy. Add sugar, remaining pumpkin, and spice; mix well. Gently stir in whipped topping. Cut each cake layer horizontally in half with serrated knife; use cardboard circle to help transfer cake when stacking. Stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)
Microwave caramels and 1 tablespoon milk on high for 2 minutes, stirring until completely melted. Drizzle over cake just before serving; top with nuts. Refrigerate leftovers.

Ingredients:
» 1 package (2-layer size) yellow cake mix
» 1 can (15 ounces) pumpkin, divided
» 1/2 cup milk
» 1/3 cup oil
» 4 eggs
» 1-1/2 teaspoon pumpkin pie spice, divided
» 1 package (8 ounces) cream cheese, softened
» 1 cup powdered sugar
» 1 tub (8 ounces) whipped topping, thawed
» 10 caramel squares plus
» 1 tablespoon milk
» 1/4 cup chopped pecans

Mix all ingredients in a large bowl, chill, and serve.

Ingredients:
» 1 can Fruit Cocktail (drained)
» 1 tub cottage cheese
» 1 tub cool whip
» 1 pack crushed pecans
» 1 can Marciano Cherries
» 1 packet Black Cherry Jello Mix

Mix honey, chocolate syrup, nuts, sugar, vanilla and cinnamon with egg yolks.  Then add flour and baking powder.  After mixing those ingredients, add beaten egg whites.  Pour into greased and slightly floured pan.  Bake at 350 degrees for 35 to 40 minutes.

Ingredients:
» 6 eggs (separated)
» 3/4 cup honey (heated until it is easy to pour)
» 3 tablespoons chocolate syrup
» 1/2 cup ground nuts
» 4 tablespoons Sugar
» 1 teaspoon vanilla
» ½ teaspoon cinnamon
» 1 cup flour
» 1 teaspoon baking powder