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Suzer22  (Level: 165.6 - Posts: 1982)
Wed, 15th Nov '06 6:49 PM


Anyone care to share a favorite Thanksgiving side dish or dessert recipe? I like to make a wicked-rich chocolate mint pecan pie! Served with a dollop of whipped cream...

I use a 9" pre-made chocolate graham cracker crust, layer Andes mints on the crust, and then make a simple pecan pie filling:

Stir together
3 eggs
1 cup lite corn syrup
1/2 cup sugar
1/8 tsp. salt
1 tsp vanilla (I always use Mexican real vanilla)

Pour the mixture over the mints and bake at 375ยบ for 40-45 minutes, until a knife comes out clean (melted chocolate doesn't count!).

Quick, easy, almost fool-proof. Easy to make a day ahead.

Bigbird  (Level: 236.3 - Posts: 3300)
Wed, 15th Nov '06 7:06 PM

Soooooozerrrrrrr...........errrr........are there pecans in that thar pecan pie??????????

I will gather a few of my recipes and post later, so's not to miss the pecans.


Suzer22  (Level: 165.6 - Posts: 1982)
Wed, 15th Nov '06 7:54 PM

Well duh, I figured everyone would KNOW that there should be 1 cup of chopped pecans stirred into that mix!

OK, I forgot; thanks for pointing out my error.

Xhoney1  (Level: 75.5 - Posts: 185)
Sun, 19th Nov '06 6:28 AM

Always a hit at my Thanksgiving Day table is this DELICIOUS green bean casserole:

1/8 tsp. black pepper
3/4 cup milk
1 (10-3/4 oz) can Campbell's Condensed Cream of Mushroom Soup
1 (2.8 oz) can Durkee's French Fried Onions
2 (14.5 oz) cans cut or french-style green beans (I prefer the french-style)


1. Preheat oven to 350 degrees F.
2. Combine soup, milk and pepper in a 1 1/2-quart casserole dish. Stir until blended.
3. Stir in green beans and 2/3 can french fried onions.
4. Bake, uncovered, for 25 minutes or until hot.
5. Stir, then sprinkle the top with remaining onions.
6. Bake five minutes longer or until onions are golden brown. Serve hot.

I usually double the above recipe and use an aluminum tray which I can just throw away when done. This, too, can be made ahead of time and popped in the oven after your turkey is done and waiting to be carved.

Wishing you all a very Happy Thanksgiving ...Lisa

Chopsaw43  (Level: 93.3 - Posts: 39)
Sun, 19th Nov '06 7:34 AM

That does sound delicious Lisa!! I'll be looking forward to my invitation next year.

1mks  (Level: 208.4 - Posts: 5866)
Mon, 20th Nov '06 10:05 AM

Easy, easy recipe for sweet potatoes with a southwestern flair. Personally, I think it is fabulous. This recipe serves 4 but could easily be doubled or doubled doubled!
Lime Cilantro Sweet Potatoes
2 lb. sweet potatoes, peeled and cug in 3/4 inch pieces
3 T. extra virgin olive oil
1/4 t. salt
1/4 t. cayenne
1/2 t finely grated fresh lime zest
1 T. fresh lime juice
1/4 cup chopped fresh cilantro
Put oven rack in lower third of oven and preheat oven to 425 F.
Toss sweet potatoes with 2 T. olive oil and 1/4 t. salt in a shallow baking pan.Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaing 1/2 t. salt in a small bowl. Whish together lime juice and remaing T of oil in a bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Eesusbejesus  (Level: 75.0 - Posts: 3645)
Mon, 20th Nov '06 12:28 PM

Baby red potatoes:

Slice up some baby red potatoes in about 1 inch cubes, leaving skin on. Boil the bejesus out of them until they are falling apart. Drain and transfer them to a bowl. Add a bunch of real butter, a big blop of sour cream (1/2 to a full cup depending on how many potatoes you cook), salt & pepper, about half a teaspoon of the fresh garlic pieces from a jar of garlic (its better if you roast your own garlic beforehand and put some of it in), and sprinkle in a couple of teaspoons of dried cilantro.

When you stir this up, it gets about half mashed and about half chunky with little red skins throughout. Its really yummy.

Eesusbejesus  (Level: 75.0 - Posts: 3645)
Mon, 20th Nov '06 12:30 PM

I made a quiz with my turducken recipe which also includes my recipe for sausage, mushroom, & onion stuffing so I won't repeat them here.

1mks  (Level: 208.4 - Posts: 5866)
Mon, 20th Nov '06 12:35 PM

Yes, but this dunce forgot to copy the quiz and now of course, I can't go back in. Could you please post it Lodi?

Eesusbejesus  (Level: 75.0 - Posts: 3645)
Mon, 20th Nov '06 12:35 PM

Merlot Cranberry Sauce:

1 bag of cranberries
2 cups of raspberries (frozen or fresh)
1 cup of merlot (I have used cabernet as well)
1 cup of sugar

Put this all on the stove together and when it starts boiling, start stirring and try to get the cranberries as mashed as you can. Once they are fairly mashed and the mixture thickens a bit, pour it in a bowl and let it chill. People go crazy over this. I do too and I HATE cranberry sauce. I think because of the raspberries, this is a little sweeter than cranberry sauce, plus its chunky.

Oh yeah, and there's the wine....

Geophile  (Level: 157.3 - Posts: 1510)
Mon, 20th Nov '06 12:42 PM

I am going to use Splenda instead of the sugar for the cranberry sauce and I think it will good. Thanks Lodi.

Twoxfourman  (Level: 82.4 - Posts: 153)
Mon, 20th Nov '06 1:30 PM

Moist bread stuffing.

Brown 1/2 pound of country style sausage, remove from pan. Melt one stick of butter, saute 5 stalks of finely chopped celery, and one chopped onion. Add 8 oz sliced portobello mushrooms. Cook until celery is softened. Add 3 cups chicken stock, 1 tsp each sage, thyme, and salt, and 1/4 c chopped fresh parsley. Simmer for a few minutes. Add sausage and pour on 2 16 oz loaves of fresh french bread torn to 3/4" pieces. Put in pan, cover with foil and bake at 350 for 45 min, uncover continue to bake for another 15 minutes.

Tuzilla  (Level: 131.2 - Posts: 3769)
Mon, 20th Nov '06 3:24 PM

I tweaked my pumpkin pie recipe for years before settling on this formula/recipe. I use evaporated milk instead of condensed, because it gives me flexibility in the sugar. This makes a nice 9" deep dish pie. If you have a little extra mix left when the pie pan is full, put it into a small bowl and bake it beside the pie (you have to watch it because it will cook faster) for a treat for the cook.

1 16 oz. can pumpkin
1 12 oz. can evaporated milk
2 eggs
1/2 cup white sugar
1/4 cup brown sugar (packed)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. each nutmeg, ground clove, allspice, mace

Put the dry ingredients in a mixing bowl and stir well with a whisk to mix. Add the milk and eggs; whisk very well. A little extra air in the mixture is a good thing for the lightness of the finished pie. Put a pan of water in the oven to keep the top of the pie moist. If you wish, cover the edge of the crust with aluminum foil to avoid burning. Bake at 425 degrees for 15 minutes, lower the heat to 350 degrees and bake 45 more minutes. A toothpick into the center will come out clean when it is done.

Bigbird  (Level: 236.3 - Posts: 3300)
Mon, 20th Nov '06 9:51 PM

Here is my most requested recipe for Corn Spoon Bread. A diet-busters dream, and loaded with cholesterol, but really fabulous.

1 can whole kernal corn (about 1 1/3 cups)
1 can creamed corn (about 1 1/3 cups)
1 stick melted butter
1 C sour cream
2 eggs, beaten to blend
1 8.5 oz package corn muffin mix
3/4 C grated cheddar cheese

Mix everything except cheese. Bake 375 deg F about 1 hour, or till set. Sprinkle cheese on the top and bake 1 to 2 minutes more.


Bigbird  (Level: 236.3 - Posts: 3300)
Mon, 20th Nov '06 10:05 PM

And someone in another thread asked for my recipe for Pumpkin Chocolate Cheesecake Bars. It's from Better Homes & Gardens, Oct 2002. It's amazing!

For Crust:
1 1/4 C graham cracker crumbs
1/4 C sugar
!/3 C melted butter

For Filling:
2 8-oz pkgs cream cheese, softened
1 3/4C sugar
3 large eggs
1 C canned pumpkin
1/2 t pumpkin pie spice
1/2 t vanilla
1/4 t salt
6 oz semisweet chocolate bits
2 T butter

1 1/4 C sour cream
1/4 C sugar

Lightly grease 13x9x2" baking pan. Combine crust ingredients, mix well, press into pan. Set aside

Beat together cream cheese & 1 3/4 C sugar. Add eggs, beating after each one to combine. Stir in pumpkin, spice, vanilla, salt. Pour 1 1/4 C filling into medium bowl. Set both bowls of filling aside.

Melt the chocolate & butter over low heat. Stir until smooth, and stir into the 1 1/4C reserved filling. Carefully spread chocolate mixture over graham cracker crumbs. Bake 15 mins at 325 F. Remove from oven, and spread remaining pumpkin filling over that. Spread evenly

Bake 40-45 mins at 325 till just set in center. Cool 30 minutes.

Combine topping ingredients and spread over bars when they are cool. Refrigerate several hours or overnight before cutting.

They freeze really well. A suggestion is to freeze them before cutting - they will look much prettier that way.

Enjoy! I sure will.


Geophile  (Level: 157.3 - Posts: 1510)
Tue, 21st Nov '06 12:01 PM

Gee, thanks. Bird....I have been trying to be good and exchange sugar in recipes for Splenda, etc. but yours looks deliciously impossible! Can I sneak over to your house? Of course, I shall be in a coma by the end of Thanksgiving....what the there an orange around?

Maurlin  (Level: 211.2 - Posts: 2661)
Wed, 22nd Nov '06 7:00 AM

My T'Giving Dinner Recipes: Buy spiral cut ham at Sam's. Have daughter come over and make turkey. Buy pumpkin pie at grocery store. Have daughter follow recipe for Green Bean Casserole from side of French onion can. Open can of corn. Buy Stove Top Stuffing mix. Open Jelled and Whole Cranberry cans. Voila! Recipes can be doubled.

Bravegator  (Level: 152.0 - Posts: 428)
Wed, 22nd Nov '06 7:12 AM

The sad part is Maurlin is serious...i do cook more than the turkey, but she can't even follow a recipie to save her life!! I am planning now to make those Pumpkin Chocolate Cheesecake Bars Alice posted. Mom was reading the recipie and then we discussed it..and she said "They're bars?!?!?" Sheeeeeeeeeesh

Happy Thanksgiving everyone!!


Phitzy1  (Level: 66.4 - Posts: 873)
Wed, 22nd Nov '06 7:42 AM

I started my own nightmare with Pear Cardamom Pie with an Almond Crust...

Delicious, Decadent and VERY TIME CONSUMING!

but worth it

Bigbird  (Level: 236.3 - Posts: 3300)
Wed, 22nd Nov '06 8:16 AM

Chelle - Let me know how you like the bars. You and your Mom are welcome for Thanksgiving dinner here - we are doing ours Sunday, so there will be plenty of time for you to get here after you have your own!


Tuzilla  (Level: 131.2 - Posts: 3769)
Wed, 22nd Nov '06 10:34 AM

Gator. There should be a law...snort

Bravegator  (Level: 152.0 - Posts: 428)
Sun, 26th Nov '06 10:07 AM


The Bars were delicious and a big hit...We actually added chocolate chips to the top (We had left overs ).

Thanks SOOOO much for posting the recipie!!


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