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Thursday, Oct. 20, 2016
ThanksgivingPosted Thursday, November 8, 2012, at 7:51 PM
I am posting some recipes I will use for Thanksgiving. Of course we will have Turkey and homemade Dressing and that is my favorite. I wish some of you would share some of your recipes.
Nothing store-bought compares to the homemade goodness of the rich and creamy taste and texture of this delicious vegetable casserole. Our Broccoli Bake might just make veggie lovers out of your finicky gang.
1 (10-3/4-ounce) can cream of mushroom soup
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.
Place half the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers one more time.
Bake 35 to 40 minutes, or until hot in center.
Cheese Ball Recipe
2 (8 ounce) packages cream cheese, softened
Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
Use the plastic wrap to press the cheese ball into a round ball. Place the cheese tball on a plate, arrange the strips of American cheese around the cheese ball and put in refrigerator at least 2 hours.
Remove the cheese ball from the refrigerator 30 minutes before serving.
This next recipe sounds so good to me, I have not tried it but a friend has and said it was divine so it is gonns be a treat for us this holiday.
Reeses Chocolate Peanut Butter Rice Krispie Treats
6 cups Cocoa Krispies Cereal
In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.
In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.
In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.
When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.
Makes a 9 x 13 in. sheet of treats
Of course I am fixing my broccoli/cauliflower salad, sweet potaotes, cream corn, greenbeans and company will probably bring some other veg.
Dessert will be my homemade pumpkin pie, cherry pie, lemon pie and then company may also bring something else.
I hope everyone has a very nice Thanksgiving..
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!