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.

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.

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.

I thought I'd leave you the other half of the brownie treat so that you'd have choice between white or chocolate brownies.  Either one you choose is a winner in my book!

Just unwrap that extra candy from Halloween and put it towards great use in a fantastic dessert. Keep in mind any candy can be substituted for the one suggested below.

3/4 cup butter, melted
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped


In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter.
​
Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

What to do with all that leftover Halloween candy? It happens every year.  The kids don't want to stop trick-or-treating, and before you know it you've got sacks of unwanted Halloween candy stashed around the kitchen.  

Try this welcoming treat.  You can mix and match any type of candy for the extraordinary toppings. 

1 cup butter, melted
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans, divided
2/3 cup milk chocolate M&M's, divided
2/3 cup chopped candy corn, divided
2/3 cup coarsely chopped miniature pretzels, divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream topping


Preheat oven to 375°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.

In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips.

Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Spread caramel topping over bars; sprinkle with remaining pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars.

Just because money is a little tight doesn't mean you can't have a little fun around dinner time.  Here's a great way to get a bit more into the holiday spirit by offering this quick mummy wrap recipe for dinner tonight.  

Serve these cuties up and your family will be thrilled with giggles afterwards.  

• 1 tube (11 ounces) refrigerated bread sticks
• 10 Popsicle sticks
• 10 hot dogs
• Prepared mustard

Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle stick into each hot dog. Starting at the stick end, wrap one dough rope around each hot dog, leaving 2 in. of the hot dog uncovered at the top for the mummy head.

Place mummies 1 in. apart on a greased baking sheet. Place remaining bread sticks on another baking sheet.

​Bake at 350° for 18-20 minutes. Add dots of mustard for eyes. Save leftover bread sticks for another use.

Last week's dirt cups were amazing.  Equally amazing is the lawn decorations that bestow our front lawn in the Halloween spirit.  Nothing puts a smile on your face than pulling into your own driveway with a few haunted creatures greeting you.  

This week I've dug out my favorite Mississippi Mud Pie recipe.  This too eludes Halloween tradition and my kids look forward to it each year.  It's easy and inexpensive with ingredients you may have already found gathering in your cupboards.  I true traditional treat!

1 1/4 pound chocolate chip cookie crushed (save 4)
1/3 cup of margarine melted
1 small container of whipped topping
6 oz. of chocolate chips ( about 1/2 bag)
1 can evaporated milk
1 container of vanilla ice cream

In a bowl combine crushed cookies and melted butter.  Press into 13 x 9 inch pan.  Place in freezer 1/2 hour to harden.  Slice vanilla ice cream into 1 inch slaps and place on bottom of pan.  Smooth with back of spoon.   Freeze again for 20 min.  In a pan add chocolate and milk.  Stir until thick and let cool completely.  Pour over vanilla ice cream layer and freeze 1/2 hour.  Smooth one tub of whipped topping over top.  Sprinkle with remaining crushed cookies.