Friday, November 11, 2011


Here are my tried and true Thanksgiving recipes, I hope you enjoy them as much as I do!

Pumpkin Gooey Butter Cake
A yummy way to start Thanksgiving Day! Thanks Paula Deen!

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Corn Casserole
this is from a family friend, Betty Shornick- it is really good!!

2 packages shoe peg corn (12 oz)- defrosted
1 package cream cheese (8 oz)
1 stick butter
1 red bell pepper, chopped
1Tbs milk
salt & pepper to taste

Melt butter and cream cheese together. Mix in corn and bell pepper. Add milk and salt & pepper taste.
-have butter and cream cheese at room temp
-can make ahead and heat in oven at 375 degrees until warm
-this make a great side dish for holiday meals, it can be doubled easily!

Corn Souffle
This recipe is so yummy! It comes from my Aunt Roxie

1 can cream style corm
1 can whole kernel corn
2 beaten eggs
8 oz plain yogurt
1 stick butter
1 box Jiffy corn bread mix

Melt butter, add cans of corn, yogurt and eggs.
Fold in corn bread mix until blended.
Bake @ 350 for 40-45 minutes or until golden brown

Cranberry Sauce
Traditional Thanksgiving Cranberry Sauce- so easy to make! I always make it the day before

1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries

1.In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Grandma Peggy’s Sweet Potato Casserole

Sweet potatoes
1 stick butter
brown sugar (approx. 1 cup)
large marshmallows

Boil sweet potatoes until fork tender. Cool. In a saucepan, heat butter and brown sugar.
Peel and rice cooked potatoes.
Stir in the carmel mixture. Add more butter or brown sugar to taste. Add salt is desired. Put in casserole; top with marshmallows; bake at 350 degrees until heated and marshmallows are lightly browned.

Grandma Ople's Apple Pie
no I don't have a Grandma Ople, I found this on

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Chocolate Pecan Pie
another yummy recipe from

1/2 cup margarine, melted
1 cup light corn syrup
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie (I just use store bought)

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
3. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Pumpkin Pie
thanks again Paula Deen

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

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