THANKSGIVING RECIPES

THANKSGIVING
The holidays can be difficult for the financially challenged but with alittle preplanning and some thrifty shopping your gathering can be the best memory you have ever had.
If you have never cooked a Turkey the Butterball company has actual cooks to guide you through either online or over the phone
.http://www.butterball.com/tips-how-tos/turkey-experts/overview
or call 1-800-BUTTERBALL

Don’t forget to remove the Giblets from inside the bird before you bake it.
If there are any recipes you need or have a favorite recipe or money saving tips please send me an email at
grannyj40@yahoo.com . I would be happy to publish it find an answer for you.

http://www.butterball.com/tips-how-tos/turkey-experts/overview
or call 1-800-BUTTERBALL

Slow Cooker Turkey Breast
This is a great recipe for one or two people.I also put some vegies in the bottom and some stuffing in foil on top or next to the turkey .For easy clean up I use the crock pot bags.
Prep Time: 10 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 10 Minutes.If useing a smaller breast cook 1 hour per pound.
Servings: 12
“Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.”
Ingredients:
1 (6 pound) bone-in turkey
breast 1 (1 ounce) envelope dry onion soup mix
Some potatoes,carrots and onions if desired.

Directions:
1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
2.Put in Breast /skin side down
3. Thicken juices with flour for gravy

Crock Pot Stuffing
Heres a recipe I found on line and thought I’d share it. I’m going to double the recipe and freeze half for Christmas dinner.I also use poultry spice in place of the ones listed.I always make stuffing one or two days before the holiday so I have more time and kitchen space for the things that can only be made the day of the holiday.You can also use a boxed stuffing and add the vegies of your choice or even cook up the giblets and add some walnuts.
3¼ hours | 10 min prep
SERVES 10
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apple, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or vegetable stock
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated for Vegetarians use vegetable stock.

Ooey Gooey Pumpkin Butter Cake or Tarts

I don’t like pumpkin Pie much but I love this .I always take this to family gatherings this time of year.
Recipe courtesy Paula Deen, 2008
Prep Time: 25 min
Cook Time: 40 min
Level: Easy
Serves: 8 servings
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping I use Cool Whip
optional Special Equipment: 10 (5-inch) removable bottom tart pans
Directions
Preheat oven to 350 degrees F.
Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Press into a 9 X 12 inch baking dish
Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon pumpkin mixture over cake batteror in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.
Serve with fresh whipped cream .

Sausage Balls Recipe
A crowd-pleaser for Holiday gatherings. This is my most requested recipe. A family favorite for 0ver 30 years.
15 min | 5 min prep
SERVES 40
1 lb bulk sausage ,I use Jimmy Dean spicy
1 (10 ounce) package sharp cheddar cheese (grated)
2 cups Bisquick baking mix
Allow cheese and sausage to reach room temperature.
Place in mixing bowl with Bisquick and blend till smooth. (I’ve had great success using my hand-held electric mixer to incorporate ingredients).
NOTE: Mixture will be quite dry.
Line cookie sheet with aluminum foil. Spray well with vegetable oil spray.
Press/roll mixture into 1 inch balls by hand. Place onto cookie sheets about 1 inch apart.
Bake in 400* oven for 10 to 12 minutes, or till golden brown.
Drain on paper toweling.

Pumpkin Dip
Yummy and easy to make! 1/3-less-fat cream cheese tastes great in this recipe.
10 min | 10 min prep
SERVES 12 , 3 cups
1 (8 ounce) package cream cheese, softened
1/2 cup brown sugar (packed)
1 (15 ounce) can pumpkin puree
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
4 apples (sliced) or 30 gingersnaps
Put the first 3 ingredients in a medium bowl, and mix with a fork until smooth.
Add syrup and cinnamon, and mix some more.
Cover and chill 30 minutes.
Serve with apple ,graham crackers or gingersnaps.

Cranberry Waldorf
Prep time doesn’t include chill time.
30 min | 30 min prep
SERVES 8
1 1/2 cups cranberries, chopped (can pulse in food processor)
1 cup chopped red apple
1 cup chopped celery
1 green seedless grape, halved
1/3 cup raisins
1/4 cup walnuts, chopped
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 ounces vanilla yogurt
Combine all tossing to coat.
Cover and chill 2 hours.
Crustless Cranberry Pie

Good for when you are having one of those lazy days but still would like something homemade. It is fast and easy to make but still very tasty.

Ingredients
1 egg
4 Tbsp butter
3/4 cup sugar
1 to 2 cups cranberries
1/2 cup flour
1/4 cup walnuts
Directions
Beat egg well.
Add sugar gradually, beating constantly.
Add flour and butter.
Stir in berries and nuts.
Pour into a greased 9″ pie plate.
Bake at 325 degrees for 45 minutes..

Cranberry Candy

These are addictive! So easy to make and so colorful for the holidays. Hope you enjoy!
Ingredients
1 can jellied cranberry sauce
2 – 3 oz. packages of strawberry jello (or raspberry)
1 cup sugar
2/3 cup chopped pecans
sugar
Directions
Heat jellied cranberry sauce in medium saucepan until melted. Remove from heat and slowly add jello until it is dissolved, then add sugar until it is dissolved. Heat to boiling for 2 minutes. Remove from heat and add pecans, stir well.
Spray an 8′X8″ pan lightly with Pam – don’t use a flavored Pam. Pour in cranberry mixture and let it set for 12 hours on the counter in a cool place. Cut in 1″ squares and roll in sugar – coating them well.
Let them ripen for 2 days before eating

Tips to make cooking easier
To-prevent gummy noodles, rice, macaroni and spaghetti, add 2 tsp of cooking oil to the water before cooking. This makes the noodles glisten and stand apart.
To help prevent milk from scorching in bottom of pan, when heating for pies or sauces, butter bottom of pan, use medium low heat.
You should use a fork for blending flour and water, stirring gravies or sauces. It will prevent lumping.
A dab of butter in the pan will keep potatoes from boiling over. To keep green vegetables from losing color, do not cover pan while cooking.
When cutting marshmallows or chopping dates, if you dip your scissors into water and cut when wet, they won’t stick.

Grandma’s German Pancakes
Crepe-like pancakes served with jam or jelly and powdered sugar.
6 min | 5 min prep
SERVES 4
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
2 1/4 cups milk
3 eggs
Mix dry ingredients together.
Slowly pour and mix the milk into the dry ingredients. It will be like heavy cream.
Beat the eggs and add to the mixture.
Heat a heavy pan on medium high. Spray with oil. Ladle in 1/3 cup of crepe mix into pan and swirl to coat entire bottom of pan. Let heat about 30 seconds. Turn down heat (or remove). Use a flexible metal spatula to lift edges and then the whole pancake. Flip it over and cook until lightly browned, about a minute.
Turn out onto a plate. (*The first pancake is often a mess but after that they come out better).
Spread about 1 tablespoon of a tart jam or jelly on the pancake. Shake powdered sugar over all. Roll up and add another shake of powdered sugar. Enjoy.