FINALLY…a dish that EVERYONE will eat!!! With picky kids and own picky appetite, the us one dish that everyone actually loves. As a bonus, it’s actually really simple to make!
Woohoo’s Quirky and Quick Cornbread Casserole
1 - 15 oz. can corn-whole kernel-well drained
1 - 15 oz. can corn-cream style
1 - box- Jiffy-corn muffin mix
1/2 cup. Sugar (or Splenda)
2 eggs
1 stick. Butter
1 cup sour cream (8 oz)
Directions
Grease well a 9 x 13 baking dish
Preheat oven to 350 degrees
Mix all ingredients in a bowl
Pour into baking dish
Bake for 45 to 60 minutes until center is firm (can be checked with a tooth pick)
***Grammie’s Broccoli Caserole
Msmaria
Side dish
This delicious recipe is one I am always asked to bring. We serve it every holiday, if you want leftovers double the recipe.
Ingredients:
-30 ounces chopped broccoli cooked
-2 cups cooked minute rice
-1 can cream of mushroom soup
-1 jar cheese whiz
-1 stick if butter or margarine
container dried inions to be used after baking.
-optional onion
Instructions:
If your adding onions, sauté them in the butter and then start adding the ingredients. Otherwise add all the ingredients in a large bowl. Once they are blender, pour them in a 9X13 pan. Bake in 350 oven for 30 minutes or until bubbly. Once it’s bubbly pour the dry onions On top and bake 5 more minutes. Then enjoy
Charolette’s Sweet Potato Casserole
Joyal
Side Dish
I never liked marshmallows on sweet potato dishes so my Mom worked and figured out something new that I would like and eat during Thanksgiving Dinner. This is her receipt.
1 Lg. Can of Sweet Potatoes
1 Stick Land O’ Lakes Butter
1 Teaspoon Vanilla
3/4 Cup Sugar
1/3 Cup Cream
2 Eggs
Mix Potatoes in a mixing bowl, add melted butter.
Add other ingredients and mix well.
Pour in a baking dish.
Topping
1 Cup Brown Sugar
1 Stick Melted Land O Lakes Butter
1/2 Cup Self-Rising Flour
1 Cup Chopped Pecans
Mix sugar and butter, add flour to make strudel-like topping. Spread over sweet potatoes mixture.
Bake at 350 degrees for 30-35 minutes.
Optional: pour half the sweet potato mixture in add a layer of the topping, then pour the rest in and top with the topping mixture. (That’s what we do!)
Cranberry Salad
Joyal
Salad
This was one of my grandfather’s favorite things and we still make it every year to remember him.
1 package Strawberry Jello
1 Cup of Boiling Water
3/4 Cup canned pineapple juice
1 Cup whole berry cranberry sauce
1/3 Cup coarsely chopped black walnuts
1 Cup chopped apples
Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Stir in remaining ingredients. Pour into a dish and chill until firm.
Nut Cups…No Nuts!!
Joyal
Dessert
When I was a kid (and even now as an adult) I didn’t like nuts but I loved the filling and the dough so my mom started making me nut cups with no nuts. When my husband spent his first holiday with us he started calling them nut cups no nuts and we have called them that ever since.
Knead:
1 Package Cream Cheese
2 Cups plain flour
2 Sticks Land O Lakes butter
Press into tins to form cups
Mix:
2 2/3 Cups Brown Sugar
3 Eggs
3 Tablespoons Land O Lakes Butter
1 Teaspoon vanilla
Pecans - Optional
Sprinkle pecans in the bottom of the dough cups and fill with brown sugar mixture. Bake at 350 Degrees for 25 minutes or until brown on top. Makes about 5 dozen.
12 pieces of chicken (legs)
Sauce:
1/2 c ketchup
1c water
1/4 c. oil
1 tbsp lemon juice
1tbsp Worcestershire sauce
1 tsp liquid smoke
1/2 tsp onion salt
1/2 tsp salt
1/2 tsp chili powder
Preheat oven to 350*
Lay chicken pieces flat in a baking pan.
Combine remaining ingredients and pour over chickens. Bake for 1 hour or until chicken is tender. Turning chickens over a couple times during cooking.
Deserts…
Haystacks
1 regular bag of butterscotch morsels
1 tablespoon of creamy peanut butter
Couple handfuls of roasted unsalted peanuts
Couple handfuls of shoestring potatoes
Melt the butterscotch morsels in medium pot over medium heat.
Add peanutbutter
Stirring constantly
Add peanuts
Add shoestring potatoes
Still stirring
Once melted and mixed get wax paper and just lay it on a cookie sheet.
Take a tablespoon and spoon into individual stacks on the wax paper…LOOKS LIKE HAYSTACKS
Makes (give or take) about 17 per batch .
Put the whole cookie sheet into the freezer for about 20 minutes (until hard)
Ready to enjoy.
P.S. Can also go in the fridge…will take a little longer to harden.
DESSERT: Porcupine Chocolate Pearls by Phyllis Wright
Ingredients:
Small tub of dipping chocolate (follow instructions to melt)
Small tub of Old fashioned Caramel Dip
Small jar of Jet-Puffed Marshmallow Creme (microwave for 1 minute until very soft)
Small jar of Maraschino Cherries
1/2 cup of chopped coconut
1/2 cup of finely crushed pecans
Package of mini cupcake holders
Instructions:
Rinse and dry the cherries
Stab cherry with utensil (I used a corn on the cob holder)
Dip in chocolate and let harden (I put in the icebox)
Dip in caramel
Roll in crushed pecans
Dip in chocolate again and let harden
Dip in marshmallow cream and roll in coconut
Dip in chocolate and let harden again
Place in mini cupcake holders
Makes a great finger dessert to place out on the table.
Melt in your mouth Chicken Pie
Evelyn Edmisten
Alternative to Turkey
This chicken pie recipe was handed down to me from my mother. All of our family and holiday gatherings she was always ask to make this and now I’m the lucky one that always makes it.
Ingredients:
2-3 lbs.chicken
1 Lg can cream of chicken soup
1/2 tsp pepper
1 cup buttermilk
2 cups reserved chicken broth
1 stick melted butter
1 cup flour
1 tsp salt
Directions:
Cook chicken til done
Reserve 2cups broth
In sauce pan bring reserved chicken broth and cream of chicken soup to boil.
Cut chicken into small pieces and place in 9×13" baking dish.
In a bowl mix butter,pepper,salt,flour,and milk. Mix well. Pour broth/soup mixture over chicken. Spoon batter mix over top.
Bake at 425 degree for 25-30 minutes.
Then enjoy!
My granny use to make this for us growing up. She always made it in a iron skillet. I use just a baking dish.
Ingredients:
1 cup flour
1 cup sugar
1 cup milk
1 stick butter
1 can peaches half drained
Directions:
Melt butter in baking dish.
Mix first 3 ingredients together and pour over melted butter. Pour peaches over top of mixture.
Bake 1 hour at 375 degrees or until top is golden brown.
Enjoy! Also delicious with scoop of ice cream.
The fun part of this salad is how much you can vary the ingredients, or the amounts of each ingredient according to each person’s taste… this is by far everybody’s favorite…
3 cups small shell macaroni
3/4 c mayonnaise
3 hard boiled eggs
1/2 c black olives (sliced)
1/2 c parmesan cheese (shredded)
3 cloves garlic (minced)
1 tsp celery salt
1 tsp garlic pepper
Pour macaroni into boiling water for 10 min
In large bowl mix in remaining ingredients, chill, and enjoy
2 boxes stove top
1 cup mayo
1 cup mustard
1 can chicken broth
1 medium onion ( diced)
1 head celery (diced)
1 Tbsp garlic powder
Salt and pepper to taste
Ingredients:
1 Cup flour
1/2 Cup butter, softened
2 eggs, beaten
1 1/2 Cups brown sugar
1 Cup chopped pecans
2 Tbs flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 1/2 Cups powdered sugar
Lemon juice
Directions:
Preheat oven to 350
Blend flour and butter to smooth paste. Spread in greased 9 x 12 pan and bake at350 for 12 minutes. While crust is baking, combine eggs, sugar, pecans, flour, baking powder, salt, and vanilla; then spread on baked crust. Return to oven and bake for 25 minutes. When cool, spread with icing. ICING: thin the powdered sugar to a good spreading consistency with lemon juice. Cut into oblong bars ( maybe 1 inch by 2 1/2 inches, or whatever you think.)
The lemon icing glaze gives this a nice twist. I gave no idea where mom got this recipe, she’s been dead for 10 years now. But these are good.
Ingredients:
3 loaves of bread (not real fresh, but not dried out either)
2 and 1/2 sticks butter
1 very large onion (or 2 med to large) chopped very fine (or put in processor to make smooth)
Salt to taste
Ground Sage to taste
1/4 to 1/2 cup turkey broth
Directions:
Tear bread into small pieces (about crouton size or smaller). Put these in a large pot. (I use canning pan.) It takes a while to tear the bread, so allow plenty of time. Sprinkle bread pieces with salt and sage. ( I don’t measure, but it takes a lot of salt, probably close to a Tablespoon, and the same with sage.) Stir the bread and add more salt and sage, until all has been sprinkled. Melt butter in nonstick skillet then saute onions until soft and clear but not browned! The butter - onion mixture should have plenty of butter and be runny. Pour over bread and stir until all is coated. Mixture should be moist with a few clumps. Then add a few spoonfuls of turkey broth to moisten slightly more.
This is not a soggy dressing, just a little moist and is perfect served with turkey gravy.
The key to this dressing is getting enough salt, but not over salting it. At our house the fun is taking turns ‘trying’ the dressing to see if it needs more salt!
OATMEAL PIE
2 eggs beaten well
2/3 cup white (clear) corn syrup
2/3 cups white sugar
2/3 cups of melted butter (not boiling hot)
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cups uncooked quick oatmeal
Mix in order & pour into a raw uncooked pie pan. Place into a 350 degree oven for 1 hour. Should be light golden brown when done.
I received this recipe 25 years ago when I was a cardiac nurse & have since spread copies of it world wide. It is healthy, nutritious, delicious, and easy! Enjoy!! Cora William’s Colfax, IA USA
