Post your Thanksgiving recipes HERE!!

Here's me prior to plantar fasciitis. Yes, you can be too thin (115 pounds at 5' 10"). I don't aspire to that weight, but 125 would be perfect.

come on sowell and help us achieve our goals! and we'll help you.

yes, that corn recipe is loaded but what isn't on Turkey day???

Here's me prior to plantar fasciitis. Yes, you can be too thin (115 pounds at 5' 10"). I don't aspire to that weight, but 125 would be perfect.

BR-I'm gonna do the Jenny Craig Arm Chair Quarter Backin' thing here-

You will be too thin at 5'10' and 125. I am 5'8' and look like hell at 130. Remember- being too thin at our age is NOT always good!

BR-I'm gonna do the Jenny Craig Arm Chair Quarter Backin' thing here-

You will be too thin at 5'10' and 125. I am 5'8' and look like hell at 130. Remember- being too thin at our age is NOT always good!

I am sitting in the chair right next to you Jenay. I agree with the exception of you looking like hell. ;-) I just think that 125 lbs at 5'10 is too thin.

I'll reply on Sowell.

One of my family's favorite recipes...Cranberry Fluff

2 c. whole cranberries, crushed
2 c. minature marshmallows
3/4 c. sugar
Mix berries, sugar and marshmallow and let set overnight.Stir well before mixing with ingredients below.

1/2 c. nuts
1/2 c. grapes
2 c. tart apples, cut into fine pieces
1 c. whipping cream, whipped

Mix above ingredients with cranberry mixture and refrigerate for several hours before serving.

Light and tasty!I ususally add more nuts and grapes.

this is mac and cheese recipe I got off of GMA> It is good, you gotta try it!!!

Stuff You Need:
3-1/2 cups large elbow macaroni
10 oz. Velveeta cheese, cut into 1" squares
10 oz. white Vermont cheddar cheese, cut into 1" squares
15 oz. Gruy?re cheese, shredded
1-2 cups of jack and cheddar cheese (combined), shredded
4 oz. cream cheese (at room temp.)
2/3 cup sour cream
1-1/3 cups heavy cream
1-1/3 cups half-and-half
1 egg
2-2/3 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard powder
1/8?1/4 tsp. cayenne pepper
1/8 tsp. nutmeg (fresh if you have it)
1 tsp. kosher salt
A pinch of paprika
1 Tbsp. fresh chives (for garnish)
Serves 10.

Hit It:


Smile. Know that you're about to prepare the best mac and cheese ever!
1. Grease a 13" x 9" nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
2. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay.
3. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruy?re cheese evenly over the top — gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruy?re down deeper below the surface.) Wash your hands!
4. Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly —

IBD, that sounds lethal.....and absolutely sinful! Is there any other kind of cheese or dairy product that's not in there? Will try this one fo sho.

White Chocolate Bread Pudding
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar
1 vanilla bean, split
8 large eggs

Preheat oven to 325 degrees.

Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.

Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Here's me prior to plantar fasciitis. Yes, you can be too thin (115 pounds at 5' 10"). I don't aspire to that weight, but 125 would be perfect.

BR that is a great picture of you, but I have to agree 115 at 5' 10" is too thin. Has anyone ever told you that you remind them of Pat Benatar? Everytime I see your picture I think of her, and I her!!!!!!

why are all thanksgiving recipes such a sin? I have to go to confession just looking a these recipes! :roll: ;-)

why are all thanksgiving recipes such a sin? I have to go to confession just looking a these recipes! :roll: ;-)

I'll be beggin' forgiveness next week....well, maybe the week after. :shock:

PM me your address, and I will mail you some....where I live it is on most family's (not mine) every night.

Got my care package today!!

IBD, that sounds lethal.....and absolutely sinful! Is there any other kind of cheese or dairy product that's not in there? Will try this one fo sho.

I know IT IS SOOOOOOOOOOOOOOOOOO BAD.....should be a felony just to eat it but ........ it is worth it....

I know IT IS SOOOOOOOOOOOOOOOOOO BAD.....should be a felony just to eat it but ........ it is worth it....

Just lock me up!!

Got my care package today!!

So glad. I want to hear the rave reviews from your dressing/stuffing.

White Chocolate Bread Pudding
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar
1 vanilla bean, split
8 large eggs

Preheat oven to 325 degrees.

Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.

Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

WOW!!!:clap_1: This recipe sounds like heaven. It will be made before turkey day.

BR that is a great picture of you, but I have to agree 115 at 5' 10" is too thin. Has anyone ever told you that you remind them of Pat Benatar? Everytime I see your picture I think of her, and I her!!!!!!

Most people say Michelle Pfeiffer. I don't see it. Maybe it's the wide-set eyes?

Does anyone have thanksgiving menu traditions that are not exactly your avereage thanksgiving food? For example, my family always has a lasagna or baked pasta dish, alongside the turkey, dressing and all the other regular thanksgiving items. You wouldn't believe how wonderful homemade lasagna is next to your turkey.... It's just an Italian thang.

I haven't tried this one yet, but I am going to. It sounds so yummy.

CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE

Ingredients:
1 cup Coca-cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

***Frosting***
1/4 pound Margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped
1 pound confectioners sugar

In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.

For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.

This recipe for Cracker Barrel Double Fudge Coca Cola Cake serves/makes 10

Does anyone have thanksgiving menu traditions that are not exactly your avereage thanksgiving food? For example, my family always has a lasagna or baked pasta dish, alongside the turkey, dressing and all the other regular thanksgiving items. You wouldn't believe how wonderful homemade lasagna is next to your turkey.... It's just an Italian thang.

Now that sounds fabulous Tootsie...I might have to do this. Last year I cooked a Boston Butt instead of the traditional turkey. Everyone loved it, and it was a change. I am going to stick with turkey this year though because I am craving it!!!!

darlene: I've been craving turkey too so I roasted a turkey breast the other night. we're having leftovers each day (this morning it was toasted turkey and cheddar on english muffins). I have this awesome recipe I've used for years, and must share. okay, I'll have to type it in though. crap. just a minute... okay, here goes. you owe me one... JK. this turkey breast gets nice and brown and crispy. but do not overcook or it will be dry (it does not call for basting, but I baste it a time or two - not too much because its suppose to be crispy).

Broasted Brandied Turkey Breast


1 whole turkey breast (about 5 pounder), bone in
5 tablespoons cognac
1 clove garlic, crushed (I use 2 or more cloves)
6 tbsp butter, softened (but still firm)
? c fresh bread crumbs (I use Italian bread, in processor)
? tsp fresh thyme (or use dried)
1 cup water
1 cup chicken stock

• Place the turkey breast on a rack in roasting pan and rub well with 2 tbsp of the cognac. Let stand one hour.
• Heat over to 425. Mash the garlic with the butter. Stir in bread crumbs and thyme until smooth. Slowly stir in 2 tbsp cognac. Spread mixture evenly over top and sides of the turkey breast, making sure it is well coated.
• Roast turkey breast in over 15 minutes. Reduce heat to 350. Film the bottom of the pan with about 1 cup water. Continue to roast until the juices run yellow when breast is pricked with a fork, about hour and 15 minutes longer. Add the chicken stock to the pan about 15 minutes before breast is done.
• Transfer turkey to platter; let stand 10 minutes. Strain pan juices, enrich with remaining tablespoon of cognac and serve with turkey.

Bert Greene’s Kitchen Bouquets (1979)

darlene: I've been craving turkey too so I roasted a turkey breast the other night. we're having leftovers each day (this morning it was toasted turkey and cheddar on english muffins). I have this awesome recipe I've used for years, and must share. okay, I'll have to type it in though. crap. just a minute... okay, here goes. you owe me one... JK. this turkey breast gets nice and brown and crispy. but do not overcook or it will be dry (it does not call for basting, but I baste it a time or two - not too much because its suppose to be crispy).

Broasted Brandied Turkey Breast


1 whole turkey breast (about 5 pounder), bone in
5 tablespoons cognac
1 clove garlic, crushed (I use 2 or more cloves)
6 tbsp butter, softened (but still firm)
? c fresh bread crumbs (I use Italian bread, in processor)
? tsp fresh thyme (or use dried)
1 cup water
1 cup chicken stock

• Place the turkey breast on a rack in roasting pan and rub well with 2 tbsp of the cognac. Let stand one hour.
• Heat over to 425. Mash the garlic with the butter. Stir in bread crumbs and thyme until smooth. Slowly stir in 2 tbsp cognac. Spread mixture evenly over top and sides of the turkey breast, making sure it is well coated.
• Roast turkey breast in over 15 minutes. Reduce heat to 350. Film the bottom of the pan with about 1 cup water. Continue to roast until the juices run yellow when breast is pricked with a fork, about hour and 15 minutes longer. Add the chicken stock to the pan about 15 minutes before breast is done.
• Transfer turkey to platter; let stand 10 minutes. Strain pan juices, enrich with remaining tablespoon of cognac and serve with turkey.

Bert Greene?s Kitchen Bouquets (1979)

I've printed this out as a keeper.
Sounds great, and easy!

I've printed this out as a keeper.
Sounds great, and easy!

I think you'll really like it - let me know. It took me some practice to get the butter/breadcrumb mixture right so it actually stays on the turkey when you rub it on. First, make sure your turkey is completely dry (pat good with paper towels). Second, make sure your butter isn't melted too much or it will be too runny and run right off the turkey. Third, make sure you do that first step (cook on 425 for 15 min), that way the browning takes place quickly. Last, make sure you turn it down to 350. It does not take that long too cook.

I love having gorganzola pasta with it!!! But not the healthiest choice...

I think you'll really like it - let me know. It took me some practice to get the butter/breadcrumb mixture right so it actually stays on the turkey when you rub it on. First, make sure your turkey is completely dry (pat good with paper towels). Second, make sure your butter isn't melted too much or it will be too runny and run right off the turkey. Third, make sure you do that first step (cook on 425 for 15 min), that way the browning takes place quickly. Last, make sure you turn it down to 350. It does not take that long too cook.

I love having gorganzola pasta with it!!! But not the healthiest choice...

Got it. thx.

I haven't tried this yet but I going to this Thanksgiving. Thought I would share.

CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE

Ingredients:
1 cup Coca-cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

***Frosting***
1/4 pound Margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped
1 pound confectioners sugar

In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.

For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.

This recipe for Cracker Barrel Double Fudge Coca Cola Cake serves/makes 10