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.

Easy Thanksgiving Pumpkin Pie

  • Easy Thanksgiving Pumpkin Pie1 prepared pie shell
  • 16 ounces canned pumpkin
  • 1 cup sugar
  • 5-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1-1/3 cups milk
  • 4 large eggs
Cooking Instructions:
  1. Preheat oven to 400°.
  2. Combine pumpkin, cane sugar, spices and salt in a mixer bowl. Mix until thoroughly combined.
  3. Transfer to medium saucepan and simmer, stirring constantly, until thickened slightly, about 5 minutes.
  4. Whisk in the milk and return briefly to simmer.
  5. In separate small bowl, whisk the eggs together.
  6. Return pumpkin mixture to mixer bowl and, with the mixer running on medium speed, add the eggs slowly.
  7. Transfer mixture to pre-baked pie shell and bake on center rack for 25 minutes, or until the edges of the custard have cracked slightly and the center is set.
Tip: Cover edges of crust with strips of aluminum foil to prevent them from browning too much.

Cool pie on rack 1 hour before serving.

Tuesday, November 18, 2008

Easy Thanksgiving Indian Squaw Corn Recipe

  • 4 slices bacon, smoked, if possible
  • 1/2 cup onions, finely chopped
  • 1/4 cup green pepper, chopped
  • 1 egg
  • 1 can (2 cups) cream style corn
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
Cooking Instructions:
  1. Cut bacon into 1-inch pieces.
  2. Slowly fry in a frying pan until crisp. Do not drain.
  3. Add onion and green pepper.
  4. Cook until onion is transparent, stirring occasionally.
  5. Drain off excess fat.
  6. Add corn, whole unbeaten egg, salt and pepper, mixing thoroughly.
  7. Cook over low heat for 10 minutes.
  8. Serve hot.
Serves 4.

Easy Thanksgiving Turkey Stuffing

  • 6 cups dry bread, cut into small pieces
  • 2 cups corn bread, crushed into coarse crumbs
  • 1/4 cup finally minced onion
  • 1/4 cup celery stalks, finely chopped
  • 1/2 teaspoon thyme or marjoram
  • 1/2 teaspoon sage
  • 1/2 cup melted butter or margarine
  • 2 eggs, beaten
  • 3/4 to 1-1/4 cups turkey stock
  • salt
Cooking Instructions:
  1. Crumble bread into small pieces.
  2. Let dry in 200° oven.
  3. Mix bread pieces with corn bread crumbs.
  4. Add onions, celery and herbs.
  5. Add small amount of stock to moisten.
  6. Add butter or margarine, mixing well.
  7. Add eggs.
  8. Add salt to taste.
  9. Add more stock, using just enough until the stuffing holds together.
Makes enough to stuff a 12-lb. turkey.

To test consistency:

Take a handful of the mixture and press it gently to form a ball. Drop it on a plate. If it holds together in a ball, but breaks apart as it falls the amount of moisture is right.

Monday, November 17, 2008

Easy Thanksgiving Cheesy Potato Casserole

  • 2 lbs. of hash brown potatoes
  • 10 oz. sharp Cheddar cheese
  • 1 (8 oz.) sour cream
  • 1/2 cup green onions, sliced
  • 2 sticks margarine, melted separately
  • 1 can cream of chicken soup
  • 1 teaspoon salt
  • 2 cups cornflakes, crushed
Cooking Instructions:

Preheat over to 325°. Thaw potatoes. Mix all ingredients except 1 stick of butter and cornflakes. Place in a 9 x 13-inch dish. Melt butter in a saucepan and stir in cornflakes. Put this mixture on the top of the casserole. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes more.

Easy Thanksgiving Bread Pudding

  • 2 cups milk
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 3 slices bread, buttered and quartered
Cooking Instructions:
  1. Mix milk, eggs, sugar and vanilla with a large spoon in a medium-size bowl until well blended.
  2. Put mixture in a 9-inch pie plate.
  3. Spread slices of buttered bread on top.
  4. Bake at 350° for 30 minutes or until lightly browned and firm.
For a thicker pudding, add more bread. For more of a custard use less bread. Raisins may be added if desired.

Saturday, November 15, 2008

Easy Thanksgiving Cranberry Apple Bread Recipe

Cranberry Apple Bread Ingredients:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 cups apples, peeled and chopped
  • 3/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 cup cranberries, fresh, if possible
  • 1/2 cup walnuts, chopped
Cranberry Apple Bread Cooking Instructions:
  1. Mix flour, baking powder, cinnamon, and baking soda in small bowl and set aside.
  2. Mix apples, sugar and oil in a medium bowl.
  3. Add the egg.
  4. Stir in flour mixture until moistened. Batter will be thick.
  5. Stir in the cranberries and walnuts.
  6. Spread the batter into a greased loaf pan.
  7. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean.
Makes 12 servings.

Sunday, November 9, 2008

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