Thanksgiving Fun for Kids
Thanksgiving Recipes
Thanksgiving Coloring Pages
Thanksgiving Coloring Pages
How
to Decorate for Thanksgiving with Elemental Style…
by Jeanine Byers
Are you planning a few Thanksgiving get-togethers this year? If you'd like
to decorate for those family gatherings or just to celebrate the season,
this article will give you some ideas to get you started.
But these suggestions are designed to help you decorate within the
parameters of your own elemental style, so that the changes you make will be
nurturing rather than discordant.
If you don’t know your elemental style, go to Create Sanctuary to take the
Elemental Home Style Quiz.
"Let the backdrop of autumn foliage, the golden hue of candles, the beauty
of fall-inspired centerpieces and the comfort of family and close friends
inspire you to have a Thanksgiving you'll remember for years to come." ---Ivillage.com
The Earth Home
"Whenever we feel at home we move through our daily lives in tune with our
superior spirit" --Alexandra Stoddard
If you are creating an Earth home because that's your primary element, and
would like to decorate for this season, here are some suggestions...
Fall is really your season, so you really can’t go wrong!
Create wreaths with fall leaves
Hang paintings of leaves
Buy pots or baskets of flowers in orange, rust, green or brown colors
Go wild with pumpkins, but keep the bigger ones low to the ground
Add light after the sun goes down with orange or brown candles
Katie Brown suggests creating a centerpiece by pairing white pillar candles
with autumn leaves (Ivillage.com)
The Water Home
"At home, we get in touch with our truth"
--Alexandra Stoddard
For a Water home, you need to lighten the colors ("water" them down) as you
decorate for the season, but that doesn't mean you can't incorporate signs
of autumn in your décor.
Your goal is to have more water element features...
Because they are circular, wreaths are good, but to give them a water theme,
pair the dark leafy green with a lighter green, adding a few touches of
light gold. Click here for a guide that will help you make a dried floral
wreath.
Try two-tone candles, which will bring in the deep green of autumn, but
marry it with a lighter, more oceany one (seagreen, etc). Do the same thing
with orange or coral, and peach, and with other combinations like burgundy
and pink, etc.
For comfort, add throws with similar color combinations. Draped fabric, in
any color, is a water feature, so you can get away with colors that aren't
pastel or sea colors and still nurture this energy.
The Fire Home
"Whenever we feel at home, our soul is nourished with loving
energy"--Alexandra Stoddard
There are a couple of ways that autumn makes it easier to increase the Fire
energy in your home. Take full advantage of them to transform your home’s
energy...
As it gets dark earlier, use more candles to create light
Use the fireplace as the nights get chilly, or create one with a candelabra.
Bright color and a monochromatic color scheme are good guidelines to keep in
mind for fall. You can use the oranges and corals as well as burgundy and
red, and even deep, bright gold.
Use gold frames to hang pairs of pictures of trees or landscape with
changing leaves.
The Air Home
"Each of us can create a unique atmosphere that represents us, nourishes us,
in all our moods and changing situations."--Alexandra Stoddard
If you're creating an Air home, bright leaf colors are not your best bet. In
fact, if you want to use a leaf color, gold is your best choice, but pair it
with pale yellow. Here are other suggestions...
Since neutrals can help to increase air energy, you can use browns to
strengthen the air element in your home.
And until it gets really cold, you can open your windows to let in some
fresh air. If you dare, try cracking the windows even when it's too cold to
open them fully.
Add golden yellow candles (tapers) to your décor
Since organization is a hallmark of air homes, spend some time making the
switch from summer to fall in your home. Get storage containers for summer
clothes, bedding, etc, and put them away.
"Because it's so hard to find really large tablecloths, I used a painter's
drop cloth as the first layer, allowing it to billow slightly at the bottom.
For more texture, I added a cream-colored textured bedcover and then a
rough-edged piece of burlap (left over from Halloween), finishing it off
with a natural linen runner. I hung a single panel of a tapestry curtain
(since I only had one) in rich golds and browns in the middle of the three
windows and added cream-colored gauze fabric on either side to balance the
tapestry's opulent weight."-- Susie Coelho, Ivillage.com
Jeanine Byers may be contacted at
http://pages.ivillage.com/healingjourney
healerintuitive@yahoo.com
Jeanine Byers is a certified healing coach who helps women discover and
nurture their soul purpose and life mission. For the holiday season, she is
offering a free holiday stress relief exercise so that your holiday
experience will be calmer, steadier, more centered, more grounded and more
abundant. She also offers 3 Days of Transformation to remove the blocks and
resolve the issues that keep you from creating the life you really
want--just in time for a new year of delight! Schedule a free consultation
when you visit her
website.
Thanksgiving Recipes
TURKEY DRESSING
2 Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2
tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well
done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into
large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into
medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick.
Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl
along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth
into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve
remaining broth for basting dressing throughout the cooking (baking) process. Add fresh
season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped
finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over
medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved
turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden
brown. Serves 20 people.
TURKEY BUFFET CASSEROLE
4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. slivered toasted almonds
Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels
direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt,
mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat,
stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave
flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch
square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top,
pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or
until bubbling hot. Makes 4 to 6 servings.
THANKSGIVING CRANBERRY MOLD
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries
Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let
cool. Pour into mold and chill until firm.
THANKSGIVING POUND CAKE
2 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 c. plain yogurt
1/2 c. pumpkin
1 c. chopped walnuts
Grease and flour 9 inch tube pan. Combine and set aside first 5 ingredients. Beat butter
until fluffy. Gradually beat in sugar. Add eggs individually. Beat well, low speed. Beat
in half of flour mixture, yogurt, and pumpkin. Add remainder of flour mixture. Beat until
smooth. Stir in nuts. Bake at preheated 325 degrees, for 1 hour 15 minutes. Can top with
cream cheese frosting, if desired.
THANKSGIVING DAY BAKED PINEAPPLE
1 (16 oz.) can crushed pineapple, well drained
12 graham crackers, broken into pieces
2 eggs, well beaten
1 c. sugar
1 c. brown sugar
1 stick butter, melted
1/2 c. evaporated milk
Line baking dish with pineapple; cover with graham crackers. Mix remaining ingredients;
pour over graham crackers. Bake at 350 degrees. Yield: 6 servings.
THANKSGIVING JELLO
1 (6 oz.) pkg. orange Jello
1 can whole cranberries
1/2 can applesauce
Mix Jello according to directions; when partially jelled, empty the cranberries and
applesauce into the Jello and stir lightly until folded in. Chill until completely set.
THANKSGIVING SWEET POTATO
SOUFFLÉ
3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla
TOPPING:
1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until
smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour
into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks
firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.
THANKSGIVING CRANBERRY RELISH
4 c. cranberries
2 oranges
1 1/2 c. sugar
Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and
oranges through a food processor or blender. Add sugar and mix well. This is best if made
at least 2 days before Thanksgiving.
THANKSGIVING PUMPKIN CAKE
1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)
Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir
in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350
degrees.
THANKSGIVING PUMPKIN BREAD
Preheat oven to 350 degrees. Makes three loaves. Beat these together: 1-1/2 c. pumpkin 3/4
c. vegetable oil Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp.
salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired Mix
until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans,
1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove
from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't
hurt. Slice and place in toaster or microwave to warm.
THANKSGIVING PUMPKIN CHEESECAKE
1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar
Use less if you wish to line the bottom of the pan only.
FILLING:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine
crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well
blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto
bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the
cream cheese at medium speed until smooth. Add remaining ingredients and beat at high
speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30
minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60
minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes
16 servings.
THANKSGIVING APPLE POUND CAKE
2 c. sugar
1 1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples
Mix together sugar, oil and eggs. Then add dry ingredients. Add vanilla, raisins, nuts,
coconut and apples. Pour into tube pan or bundt pan. Bake 1 1/2 hours on 325 degrees.
ICING:
1 c. milk
1 stick margarine
1 c. brown sugar
Put in saucepan and bring to a boil. Boil for 1 minute. Pour over hot cake.
THANKSGIVING CRANBERRY COBBLER
1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream
Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter
with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling
and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.
THANKSGIVING HAM SLICES
1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar
Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice
over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2
tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6
servings.
SPICY CANDIED YAMS
3-4 lg. yams
1 c. sugar
1/2 c. firmly packed brown sugar
2 tsp. nutmeg
1/2 tsp. salt
1/4 c. lemon juice
1 stick butter
Pineapple slices, optional
Cut yams in thin slices. Put in shallow baking dish in mixing bowl. Mix sugars, nutmeg,
salt and lemon juice. Sprinkle over yams. Slice butter and lay over sugar mixture. Cover
and bake at 325 degrees for 45 minutes or until yams are tender and syrup is desired
thickness. Garnish with pineapple.
LOUISIANA CANDIED YAMS
6 med. yams
1 stick butter or margarine
1/4 c. water
5 c. sugar
Peel and slice yams about a quarter inch thick. Rinse and pat dry. Place yams in a large
skillet, add water, butter or margarine and pour sugar over all. Cover tightly with well
fitting lid. Simmer over medium heat for 30-35 minutes. Spoon syrup over potatoes once. Do
not stir, because it will break your potatoes up.
THANKSGIVING DRESSING
10 homemade baked biscuits
2 to 3 c. yellow cornbread
1 loaf (1 lb.) white toasted bread
1 1/2 c. chopped onions
2 c. chopped celery
Salt and pepper to taste
1 c. chopped celery tops
1 tbsp. sage
1 tbsp. poultry seasoning
2 c. water
1 c. chicken bouillon or turkey drippings
2 eggs
Break breads into small pieces and put into a big pot. Set aside. Put all remaining
ingredients, except sage, in a sauce pan. Let boil for 10 minutes or until celery and
onions are tender, then pour over the broken bread and toss. If its not as moist as you
like, add more liquid. Cool. Add eggs, mixing lightly. Place dressing in greased baking
pan. Bake at 300 degrees for 30 minutes. If you like it extremely moist, pile the dressing
higher in the pan. For drier dressing, spread it 2 inches thick in the pan.
THANKSGIVING CRANBERRY MOLD
1 (3 oz.) pkg. lemon Jell-O
1 (3 oz.) pkg. raspberry Jell-O
1 c. boiling water
4 c. fresh cranberries
Dissolve Jell-O and sugar in boiling water. Add cranberries and cook until they pop. Let
cool. Pour into mold and chill until firm.
THANKSGIVING BREAKFAST PUMPKIN ROLL - UP
Pumpkin pie filling recipe
3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds
Cream Cheese-Cranberry Filling
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax
paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding
sifted flour and baking powder. Pour into jelly-roll pan. Sprinkle with nuts. Bake for
12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan
and paper. Trim 1/4 inch from sides. Roll up cake and towel from short end. Place,
seam-side down, on rack. Cool. Unroll and spread with Cranberry-Cream Cheese Filling.
Reroll cake. Refrigerate until serving time.
CRANBERRY - CREAM CHEESE FILLING
2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty
addition to a holiday breakfast.
THANKSGIVING AMBROSIA
2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 c. shredded coconut
Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add
remaining fruits, sugar and coconut. Chill for at least 1 hour before serving. Makes 8
servings.
THANKSGIVING SALAD
3 apples (Delicious), unpeeled, chopped
4 bananas, sliced
1 c. chopped celery
4 slices chopped pineapple
2 c. seedless grapes
1/2 c. fresh pecan pieces
Juice from 1 orange
1 c. cream, whipped
Squeeze juice from orange. Cut fruits up in juice. Marinate well. Fold in nuts and whipped
cream. Serve in lettuce leaf.
PUMPKIN NUT FUDGE
1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup evaporated milk
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup margarine
6 ounces vanilla chips (usually found near chocolate chips)
1/2 jar (or 3 1/2 ounces) marshmallow creme
1/2 cup chopped nuts (walnuts or pecans)
Combine the sugars, evaporated milk, pumpkin puree and margarine in a heavy saucepan.
Bring to a boil, stirring constantly. Boil about 4 minutes over medium heat or to 234
degrees on a candy thermometer. Stir continuously to prevent scorching. Remove from heat
and add vanilla chips. Stir until melted. Stir in marshmallow creme and nuts. Pour into a
buttered 8-inch square pan. Refrigerate until firm enough to cut (may take several hours).
SWEET POTATO CASSEROLE
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup melted butter, not oleo
1/3 cup Pet milk
1 teaspoon vanilla
Dash salt
Mix all ingredients together and put in a 81/2 x11-inch baking dish. If doubling the
recipe, use a 13x9x2-inch baking dish. Cover with a topping of:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 cup butter
Mix well and sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 to 40
minutes.
FROSTED PUMPKIN DESSERT SQUARES
1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
1 16-ounce can pumpkin or 2 cups fresh pumpkin puree
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Whipped cream
Toasted coconut
Mix crumbs with sugar and butter. Press into bottom of 9-inch square pan. Combine pumpkin
with brown sugar, salt and spices. Fold in ice cream.
Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20
minutes before serving.
Cut into squares; top each square with whipped cream and toasted coconut. Makes 9 squares
measuring 3 inches each.
ORANGE GLAZED TURKEY
1 (12 to 14 pound) whole turkey
3 tablespoons melted butter
3 tablespoons olive oil
3 teaspoons instant chicken bouillon
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 large onions
2 each carrots and celery stalks, coarsely chopped
2 cups water
1/2 cup orange marmalade
Rinse and stuff turkey with your favorite stuffing, if desired. Secure turkey wings and
legs; place on rack in roasting pan. Combine butter, oil, bouillon and spices. Brush
turkey with bouillon mixture. Cover turkey breast with foil and remove foil halfway during
roasting. Place vegetables around turkey in pan.
Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan as
vegetables start to brown. Roast 3 hours longer, basting every 30 minutes, roast until the
pop-up timer pops and the meat thermometer reaches 180-185 degrees in the deepest part of
the thigh, not touching bone.
Brush marmalade on turkey during last 15 minutes of roasting. Transfer to platter; remove
stuffing to a bowl. Let turkey rest 20 minutes before slicing.
Makes about 10 servings.
SWEET POTATO PIE
1/4 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 15-ounce can cut sweet potatoes, drained and mashed
1/2 teaspoon cinnamon
2 tablespoons cornstarch
5 ounces evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
Heat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet
potatoes and mix well. Add cinnamon and cornstarch. Stir in milk, vanilla and salt, making
sure all ingredients are mixed thoroughly.
Pour into pie shell and bake in preheated oven for 15 minutes, then reduce oven
temperature to 350 degrees and bake about 20-30 minutes or until knife comes out clean.
Makes 6-8 servings.
PUMPKIN TRIFLE
2 (4-serving size) packages vanilla INSTANT pudding and pie filling mix
4 cups cold milk
1 cup canned 100 percent pure pumpkin (puree)
2 teaspoons pumpkin pie spice
1 (10 3/4-ounce) frozen all-butter pound cake loaf, thawed
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts OR almond OR pecan brittle OR toasted pecans
In a large bowl, with a wire whisk, mix pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin
pie spice until thickened; set aside.
Cut cake crosswise into 16 slices. Line bottom of a 2 1/2- to 3-quart straight-sided glass
bowl or souffle dish (about 8 1/2 inches in diameter and 4 1/2 inches deep) with 1/2 of
cake slices, cutting to fit. Spoon 1/2 of pumpkin mixture over cake. Arrange remaining
cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake
and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill
4 hours or overnight.
Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until
stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time.
Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls.
Makes 10 servings.
EASY PUMPKIN CAKE
1-1/4 cups sliced almonds
3 eggs
1 16-ounce can pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1/2 cup vegetable oil
1 package yellow cake mix (1 pound, 2 1/4 ounces)
1 teaspoon grated orange peel
Orange glaze (see below)
Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold
oven; toast at 350 degrees for 9-11 minutes, stirring occasionally, until lightly toasted.
Cool.
Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs,
pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 minutes. Stir in
orange peel and remaining 3/4 cup almonds.
Pour into prepared pan. Bake in preheated oven 45-55 minutes, until pick inserted in
center comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze.
Makes 10-12 servings.
Orange glaze: Mix together 1 cup sifted powdered sugar, 2 teaspoons grated orange peel and
2 tablespoons orange juice. Mixture should be thin.
HOLIDAY PUMPKIN BREAD
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 16-ounce can pumpkin (not pumpkin pie filling)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
Heat oven to 350 degrees. Combine sugar, oil and beaten eggs. Add pumpkin and mix well.
Combine dry ingredients and add to pumpkin mixture. Add water, beat thoroughly, and pour
into two greased 9-by-5-by-3-inch loaf pans.
Bake in preheated oven for 60 minutes. Test center with pick, which should come out clean
except for moist crumbs.
CANDIED SWEET POTATOES
2 (15-ounce) cans sweet potatoes
5 tablespoons butter or margarine
1/3 cup brown sugar
1/3 cup chopped pecans
1 cup miniature marshmallows
Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated
through.
Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine
and brown sugar in 1-quart saucepan. Cook until hot but not boiling. Add nuts to sauce, if
desired, and pour over hot sweet potatoes.
Stir just to coat. Serve immediately. Makes 4-6 servings.
Note: Miniature marshmallows may be added on top of dish just before serving. Place under
broiler until golden brown. Watch closely or marshmallows will burn.
Chocolate-Pumpkin Cake
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 can (1 lb.) or 2 cups solid-pack pumpkin
1 cup vegetable oil
1 cup Kellogg's Bran Buds cereal
1 pkg. (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped nuts
Confectioners' sugar icing
Sift dry ingredients together. Set aside.
In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.
Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir
in chocolate chips and nuts.
Bake in a well-greased tube pan at 350 for 1 hour and 10 minutes. Cool completely. Drizzle
with confectioners' sugar icing.
Old-Fashioned Bread Stuffing
3 quarts plain dry stuffing or make your own bread cubes from day-old bread, torn into
half-inch pieces
3 cups chopped onion
21/2 cups chopped celery
1/2 cup butter or margarine
1 teaspoon salt
11/2 teaspoons poultry seasoning
1/4 cup chopped parsley
Saute onion and celery in butter or margarine just until tender. Add to bread along with
salt, poultry seasoning and parsley. Toss lightly until well mixed. (Add a little hot
broth or water to moisten, if desired.)
Place in two buttered, covered casserole dishes. Bake, covered, at 325 degrees for 30
minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan
for additional flavor and moistness. Makes 8 to 10 cups of stuffing after baking.
Pumpkin Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, melted
Cheesecake:
1-3/4 pounds cream cheese, softened
1 cup sugar
3 extra large eggs
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice
Sweetened whipped cream (optional)
For the crust:
In a 9-inch springform pan, combine graham cracker crumbs and sugar. Add the melted
butter; mix well with a fork. Press crumbs firmly over the bottom of the pan.
For the cheesecake:
Heat oven to 425 degrees. Beat cream cheese in a large bowl with electric mixer until
light and fluffy. Gradually beat in sugar; blend well, scraping down sides of bowl once.
Beat in eggs, one at a time, scraping sides of bowl as needed. Beat in pumpkin and pumpkin
pie spice until well blended. Pour mixture over crumbs in pan. Place in oven and bake 10
minutes. Reduce oven temperature to 325 degrees; continue to bake 50 to 60 minutes or
until center is almost set. (Center will set completely upon cooling.) Transfer to a wire
cooling rack; immediately loosen cake from rim of pan with metal spatula. Let stand until
cool. Cover; chill at least 8 hours or overnight. Serve with whipped cream, if desired.
Makes 10 to 12 servings.
PUMPKIN OATMEAL COOKIES
3/4 cup butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 cups sifted all-purpose flour
1-1/2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup golden raisins
1/4 cup diced candied orange peel
In a mixing bowl, cream together the butter and sugars until light. Beat in the egg. Add
the pumpkin, vanilla and lemon extract, blending well. Sift together the flour, oatmeal,
soda and cinnamon and gradually blend them into the batter. Stir in the nuts, raisins and
orange peel. Cover and refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Drop by tablespoons onto greased baking sheets. Bake
until lightly brown, 12 to 15 minutes. Cool on wire racks and store in airtight
containers.
Easy, Yummy Recipes
Using Cooked Turkey
by Sherri Allen
Almost every household in America has the same problem the day after
Thanksgiving -- what will you do with all the leftover turkey? You could
just reheat the leftovers and serve them. You could just slice the turkey
and make cold sandwiches. But this year, after you've eaten the plain
leftovers and sandwiches and want something with a little more pizzazz, try
one of these tasty and easy recipes.
Easiest Turkey Pot-Pie
This pot-pie is very easy and results in a dinner the whole family will
love. My family is partial to this recipe because they prefer the pie crust
to the biscuit topping that is commonly used in pot-pies. If you don't have
frozen soup vegetables, regular mixed vegetables are fine as a substitution.
2 cups chopped cooked turkey
1 (16-oz) pkg frozen soup vegetables
1 (12-oz) jar turkey gravy
1/4 cup water
2 refrigerated pie crusts
Preheat oven to 400 degrees. Combine turkey, vegetables, gravy and water in
a mixing bowl. Set aside.
Place one of the pie crusts in a 9-inch pie pan. Add the turkey mixture.
Place the remaining pie crust on top. Seal the edges of the pie crusts. Cut
slits in the top pie crust to vent. Bake in the oven for 1 hour, until crust
is golden and filling is bubbly.
Turkey Hoagies
Whether you call them hoagies, subs or grinders, these hot sandwiches are
just right for a quick meal when you want something warm and yummy without a
lot of work.
1 Tbsp olive oil
1 large onion, sliced
1 large green pepper, sliced
1 cup chopped cooked turkey
1/8 cup Italian salad dressing
4 hoagie rolls, split
1 cup mozzarella cheese
Sauté onions and green pepper in pan with olive oil until they begin to
soften. Add turkey and Italian salad dressing to the onion and pepper
mixture and heat through. Divide onion, pepper and turkey mixture between
the hoagie rolls and top each with the mozzarella cheese.
This year, give your family an extra reason to be thankful by cooking
something new with your Thanksgiving turkey leftovers.
About the Author: Sherri Allen is the editor of an award-winning website
devoted to topics such as family, food, garden, house & home and money. For
free articles, information, tips, recipes, reviews and coloring pages, visit
Sherri Allen
Sherri Allen may be contacted at
http://www.SherriAllen.com/
sherri@sherriallen.com.
Sherri Allen is the editor of an online publication featuring topics such as
family, food, home, garden and money. For great tips, resources, articles,
recipes, reviews and coloring pages, visit
Sherri Allen
Email Me
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