Oh yum! The perfect recipe when there is a chill in the air.  There is nothing like a slow-cooked soup.  One of the timeless pieces of a rib-sticking dinner that boasts true love.

• 2-1/2 cups 2% milk
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-3/4 cups frozen corn
• 1 cup frozen shredded hash brown potatoes
• 1 cup cubed fully cooked ham
• 1 large onion, chopped
• 2 teaspoons dried parsley flakes
• 2 tablespoons butter
• Salt and pepper to taste

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Deciding on what Christmas cookie to share?  This is one that is always on my cookie tray every Christmas Eve.

You can't go wrong with a luscious mint filling and chocolate cake layer.  Each time I put these out during our evening Christmas part, they are the first to go.  

In a large bowl:
1/2 cup butter, softened
1 cup sugar
Cream well.

Mix and add to the creamed mixture:
4 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp salt
1 (16 oz) can chocolate syrup
Beat 1 minute.  Pour into greased 9 x 13 inch pan.  Bake 30 min. at 350.  Cool completely.

In another bowl:
1/2 cup + 2 tbs. butter, melted
3 cups powdered sugar
1/3 cup green Creme de Menthe liquor
Mix well and spread on cooled 
cake.

In a small pot:
2 cups of 
chocolate chips
6 tab. butter
Melt over low 
heat; cool slightly.  Spread on Creme de Menthe layer.  Cool.  Cut into bars.

With still a hint of fall in the air, my mind wanders to the amazing aroma of freshly baked apple treats.  There is nothing like getting a bag of fall apples in your food pantry bag, even though bruised, to make a delightful heart-felt treat.  Give this one a try if  you have an overabundance of apples that may not be palatable due to a few bruises.  


1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup whole milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon sugar
Whipped cream, optional


In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside.

In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.

Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, 55 minutes. Serve warm, with whipped cream if desired.

Here is a delicious utterly reminiscent of Thanksgiving's long ago.  Topped with a honey and corn syrup blend that makes an exquisite treat with little effort.


1 turkey (14 to 16 pounds)
1/4 cup olive oil
2 teaspoons dried thyme
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil


Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours.

In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, basting frequently with pan drippings, about 90 minutes longer. Cover loosely with foil if turkey browns too quickly.

Remove from oven. Cover and let stand for 15 minutes before carving.

Here's a wonderful, easy, overnight recipe that's a bit of fun on a holiday morning especially if you're bestowed with all the cooking.

Just simply utilize an old Mason jar and fill with delicious, nutritious goodness.


1/2 cup old-fashioned oats
1/2 medium apple, chopped
1 tablespoon raisins
1 cup milk
1/4 teaspoon ground cinnamon
Dash salt
Toasted, chopped nuts, optional

In a small container or mason jar, combine all ingredients. Seal; refrigerate overnight. Yield: 1 serving.

​Happy Thanksgiving to all!  My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite.  This version has a bit more milk than most but don't be fooled!  It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese.  But, with the price of that block of cheese needed to make the recipe, I mine as well get steak.  So we reverted back to the old homemade style and were quite pleased with the results.  This feeds a good amount of people, and you can be proud to set this at the table.



​Don't forget:

Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans
​
Check out other recipes in our Holiday Cookbook


8 oz. elbow macaroni
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction.  I leave mine a bit al dente.  In a saucepan over medium heat, melt butter and stir in enough flour to make a roux.  You don't want this roux too thick, just enough flour added to slightly thicken.  Add milk stirring constantly and cheeses.  Put macaroni in casserole dish and pour sauce over top.  Stir well.  

Melt butter in skillet over medium heat.  Add breadcrumbs and brown.  Sprinkle over top of macaroni.  Sprinkle with a little paprika.  Bake at 350 degrees for 30 minutes.

Holidays got you frazzled?  Then throw this in the slow cooker in the morning, and you'll have a rib stickin' feast by the time you get home.  

Pork is on sale for 99 cents a pound at most food markets.  Being this recipe is so cheap I splurge on some fresh sub rolls to make it extra special.

2 pounds pork roast, fat on bottom removed
7 tablespoons mustard, divided
1 teaspoon pepper, freshly ground
1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes
1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
2 cups shredded Swiss cheese
8 submarine buns, split


Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.

Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.
​
When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.

• I have never had such a wonderful coffee cake in my life!  The mixture of chewy deliciously moist vanilla cake is indescribable.  This is a must try. So good!

1/2 cup plus 2 tablespoons unsalted margarine, softened, divided
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 medium apple, peeled and finely chopped
1 medium pear, peeled and finely chopped
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Top with vanilla drizzle, optional  


Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan.

For topping, combine brown sugar, remaining 2 tablespoons butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes.  This sauce is delightfully rich and creamy, yet has little fat in it.  There is nothing like homemade gravy during turkey day.  Start by dragging out those giblets and neck.  We're going to make our own stock that takes minutes!

I purchase my Herbs De Provence from my local bulk health food store, Loves.  This gem costs just a bit over $1 for a full ounce that smells heavenly.  If you can't find this blend locally, you can make your own Herbs De Provence.  These herbs can be used on poultry and other roasted meats.  Your kitchen will bring on an all new air when these spices are engaged.

Giblets from turkey
Neck from turkey
1 Bay Leaf
/2 tsp. Herbs de Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper

Cook turkey neck and giblets in water, herbs, salt, and pepper to taste.  Let mixture slow simmer for 1 hour.  Strain and take out neck and giblets.  Chop giblets and replace in broth.  Put neck aside for later consumption.  Mix water with cornstarch and add to simmering broth with giblets.  Take 1 cup of turkey drippings and remove fat with spoon.  Put into giblet gravy simmering.  Taste and season with more salt and pepper until desired results are attained.  Serve immediately.

Ah, it's the beginning of Thanksgiving week and I trust you are planning your menu accordingly.  Don't be stuck at the last minute completing recipes while your company enjoys themselves.  Today is pie day!  

Get all those favorite pies, baked, wrapped, and stored so that life will be easier on the big day.  

Here's a few trustworthy favorites to include:
Fresh Ground Pumpkin Pie
Quick Coconut Cream Pie
Easy Chocolate Cream Pie
Ultimate Pecan Pie

You can also find these in our Holiday Cookbook.

At our local food bank Thanksgiving always arrives with a large food basket.  Packed full in a laundry basket, all kinds of goodies can be had.  I did note this year contained canned green beans and French's fried onions along with a sturdy can of mushroom soup.  I've made the Classic Green Bean Casserole in previous years, but no one seemed to care for a second helping.  This year my youngest son has prompted me to try it once again feeling this may be something he will enjoy now that he's older.  So here goes an old family recipe.

2 cans green beans
1 can mushroom soup
1 tsp. soy a sauce
dash ground pepper
1/4 cup milk
1 can (2.8 oz.) French's French Fried Onion

Drain beans and place in heat proof serving container.  Put oven on 350 degrees to warm up.  In a small bowl mix soup, soy a sauce, pepper, and milk.  Stir in 2/3 cup of the fried onions. Cook casserole for 25 minutes. Top with remaining onions the last five minutes of baking.