Thursday, November 27, 2008

Easy Thanksgiving Nacho Chip Dip

Easy Nacho Chip Dip


  • cream cream (8 oz package)
  • chili (15 oz can)
  • salsa (8 oz jar)
  • shredded cheddar cheese (8 oz bag)
  1. Soften cream cheese to room temperature.
  2. Spread cream cheese in the bottom of a 9-inch pie plate.
  3. Pour chili on top and spread to cover the cream cheese.
  4. Pour salsa over chili and spread to cover the chili.
  5. Sprinkle shredded cheddar cheese over the top of the chili, covering it completely.
  6. Preheat oven to 375°.
  7. Cook for 20 minute or until bubbly.
Make easy recipe cards you can give as gifts with this free Thanksgiving clip art.

Tuesday, November 25, 2008

Easy Thanksgiving Appetizer Meatballs

  • Ultimate Party Meatballs16-ounce can Ocean Spray® Jellied Cranberry Sauce
  • 12-ounce bottle Heinz® Chili Sauce
  • 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Cooking Instructions:
  1. Combine sauces in a large saucepan.
  2. Cook over medium-low heat, stirring until smooth.
  3. Add meatballs.
  4. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes approximately 30 appetizer meatballs.

Slow cooker Preparation:
  1. Place meatballs in a slow cooker.
  2. Combine sauces and pour over meatballs.
  3. Cover and cook 4 hours on HIGH.
This recipe was taken from the Ocean Spray/Heinz website. For more great recipes like this visit

Saturday, November 22, 2008

Easy Thanksgiving Punch Recipe

  • 2 cups cranberry/raspberry juice drink, chilled
  • 2 cups red wine
  • 1 cup Vodka
  • 1/2 cup tangerine/grapefruit juice drink, chilled
  • 1/4 cup spice rum
  • 1/2 cup grapes, sliced in half
  • 1/4 fresh cranberries
  • 1 lemon, cut in slices
  • 1 lime, cut in slices
  • 1 orange, cut in slices
  • 1 apple, cut in slices
  • 1 cup sparkling water or club soda
Mixing Instructions:
  1. Combine first 5 ingredients in a large punch bowl.
  2. Add fruit.
  3. Add sparkling water just before serving.
Makes approximately ten 5-ounce servings.

Friday, November 21, 2008

Easy Thanksgiving Glazed Ham

  • 8 to 10 pound whole boneless ham
  • 16 oz. can of whole berry or jellied cranberry sauce
  • 1/2 cup apricot preserves
  • 2 tablespoons honey mustard
Cooking Instructions:

Making The Sauce:
  1. Combine cranberry sauce, apricot preserves and honey mustard in a medium saucepan.
  2. Cook over medium heat, stirring occasionally, until the preserves are melted and the sauce is smooth.
  3. Remove from the heat and set aside.
Makes 2-1/4 cups of glaze.

Baking the Ham:
  1. Preheat the oven to 325°.
  2. Place the ham in a shallow roasting pan in the middle of the oven.
  3. Bake, uncovered, for 1-1/2 hours or until a meat thermometer registers 140°.
  4. Baste liberally ham with the glaze during the last 45 minutes of baking.

Wednesday, November 19, 2008

Easy Thanksgiving Fruit Salad Surprise

  • 1 package of coconut cream pudding mix (instant)
  • 1 can crushed pineapple, drained
  • 1 (9 oz.) container of Cool Whip
  • 2 or 3 bananas, sliced
  • Sliced cherries
  • Whole cherries for topping (optional)
Cooking Instructions:

Place the pudding mix in a large mixing bowl. Add pineapple, bananas, sliced cherries and fold in the Cool Whip. Top with whole cherries and serve.

Easy Thanksgiving Giblet Gravy

  • 3 cups chicken broth
  • 1 cup diced chicken (including neck meat and liver)
  • 1/8 teaspoon black pepper
  • 1 tablespoon diced pimento
  • 4 tablespoons flour, mixed with enough water to make a paste
  • 2 hard-boiled eggs, chopped
Cooking Instructions:

Let the chicken broth reach a boiling point in a 2-quart saucepan. Add the chicken and stir flour paste gradually into the boiling mixture until thickened to the consistency desired, adding more or less flour paste as needed. Add pepper, pimento and eggs. Stir.

This is delicious over cornbread dressing or toast and can also be made using turkey.

Easy Thanksgiving Sweet Potato Casserole

Main Ingredients:
  • 3 large sweet potatoes or canned potatoes
  • 1 stick butter
  • 1 cup sugar
  • 1/4 cup milk
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla flavoring
Topping Ingredients:
  • 1 cup pecans
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 stick butter
Cooking Instructions:

Peel and cook sweet potatoes until tender. Drain, mash and add to other ingredients in large bowl. Pour into a greased casserole dish.

Topping: Melt butter and add all other ingredients together in a small bowl. Pour over sweet potatoes and bake in a 350° oven for 35 minutes.