It’s a beautiful 52 degree day today – sun shining, slight breeze, blue skies with light, fluffy clouds – great day to enjoy (just before the ‘REAL’ fall hits – at least, in Michigan – which is grey skies, rain and usually pretty stiff winds, quickly followed by the ‘S’ word – ugh!) But I digress – there are tons of great recipes pouring in just before the big “BIRD” day next week, so I thought I’d add a few extra posts for those of you who might still be looking for great things to cook.


Pork Medallions w/Lemon-Pecan Spinach

1 lb. pork tenderloin, cut crosswise into 8 slices
1/4 tsp. salt
1/4 tsp. black pepper
1 T. oil or margarine
2 T. lemon juice
1/8 tsp. bottled hot pepper sauce
1 (10 oz) pkg. frozen chopped spinach,
thawed & well-drained
2 green onions, sliced
2 T. chopped pecans
1 T. snipped fresh parsley
1/8 tsp. salt
lemon slices, halved (optional)

Sprinkle pork slices lightly with 1/4 tsp. salt &
pepper. In large skillet, heat oil over medium-
high heat. Add pork slices; cook 6-8 minutes, or
until slightly pink in center, turning once half-
way through cooking. Remove pork from skillet,
reserving drippings; cover pork & keep warm.
Stir lemon juice & hot pepper sauce into reserved
drippings; stir in spinach, green onions, pecans,
parsley and 1/8 tsp. salt. Cook over low heat
until spinach mixture is heated through. Place
spinach mixture on serving plate; arrange
pork slices on top. If desired, arrange lemon
slices on top & serve. Serves 4.

Zesty Chicken & White Bean Soup

4 (15 oz.) cans Great Northern beans
1 (15 oz.) can black beans, drained
1 (49 oz) can chicken broth
2 T. cumin (or, to taste)
3 C. cooked, chopped chicken
2 C. medium salsa (your choice)

Put all ingredients in a large soup
pot, bring to boil & serve.

You can tweak this adding ground

garlic,salt & pepper, canned or frozen
corn – you choose. This recipe came
to me from my friend, Jackie, who
just sort of gave me a ‘starting point’
to build this recipe. I used Old El
Paso Medium salsa because we like
the zip – you could add more or less,
add tabasco if you wish.
(recipe: GrammiePammie)

Cherry Chocolate Pie

6 oz. semi-sweet chocolate, melted
2 (8oz ea) pkgs cream cheese, softened
1/3 C. light corn syrup
2 eggs
1/3 C. whipping cream
1 1/2 tsp. vanilla
1 (9 in.) graham cracker pie crust
1 (21 oz) can cherry pie filling

Preheat oven 325 degrees F.
Melt chocolate in small saucepan over
very low heat, stirring until completely
smooth; set aside. Beat cream cheese in
large bowl with elec. mixer until creamy,
then blend in melted chocolate. Gradually
add corn syrup, beating until well blended.
Add eggs, one at a time, beating until just
blended. Mix in cream cheese & vanilla
extract; pour into pie crust.
Bake 40-45 minutes until center is almost
set. Cool on wire rack; cover and refrigerate
for at least 3 hours before serving. Top
with cherry pie filling just before serving,
slice & serve. Makes 10 servings.
(recipe: Sunday newspaper flyer)

Turkey in a Bag

8-12 lb. turkey, thawed
1 stick butter, unsalted,
sliced into chunks
salt & pepper to taste
cooking spray
brown paper bag, unused

Preheat oven 325 degrees F.
Spray inside of paper bag with cooking
spray. Separate skin from top of turkey;
place slices of butter between skin &
meat. Sprinkle salt & pepper
between skin & top of turkey & place
turkey in bag & close securely. Place
bag on sturdy cooking sheet.  Bake
turkey 20 minutes per pound.
(recipe: Patricia Brown,
Candied Yams

4 C. water
4 C. sugar
1/2 lb. margarine or butter
1 tsp. nutmeg
10 medium (or 8 lb. peeled) sweet
potatoes, cut into 2 in. round slices or

Boil first 5 ingredients until they look like
syrup. Add sweet potatoes & cook until
(recipe: “Davey’s Restaurant Country
Cooking” Linda-Marys Recipe Exchange)
Mrs. Hoggle’s Stuffed Cranberry Sauce

2 T. mayonnaise
1 (8 oz) pkg cream cheese, softened
1 (16 oz) can jellied cranberry sauce,
1/4-1/2 C. chopped pecans

Mix cream cheese & mayonnaise until
creamy (needs to be spreadable). Add
pecans & mix well. Slice cranberry sauce
into 1/4 inch rounds & spread cream
cheese mixture on one round; place
another round on top, sandwich-style.
Keep in fridge until time to serve.
(recipe: Sandy-Marys Recipe Exchange)
Easy Cinnamon Fruit Cobbler

1/4 C. sugar, divided
1 (3.9 oz) pkg. Jello vanilla inst. pudding
1 (16 oz) pkg. frozen sliced peaches
1 C. frozen raspberries*
1/4 C. water
1 1/2 C. Bisquick baking mix
1/2 C. milk
1/2 tsp. ground cinnamon
1 C. thawed Cool Whip

Preheat oven 350 degrees F.
Reserve 1 tsp. sugar. Mix remaining
sugar with pudding mix. Combine fruit
in large microwavable bowl. Microwave
on HIGH 1 minute; stir in pudding
mixture & water. Spoon into 8 inch
square baking dish. Mix baking mix &
milk. Drop mixture in mounds over
fruit mixture. Mix reserved sugar &
cinnamon; sprinkle over dough. Bake
35-40 minutes or until fruit is hot
and bubbly and biscuits are lightly
browned. Serve warm topped with
Cool Whip. Serves 9.

*Substitute: you can substitute
frozen cranberries for the raspberries.
Spiced Pudding Squares

1/2 C. butter, melted & cooled
1 egg
1 (2 layer) pkg. spice cake mix*
1 (3.4 oz) vanilla inst. pudding mix*
1 C. cold milk
1 1/2 tsp. pumpkin pie spice**
1 1/2 C. Cool Whip, thawed
2 t. toffee bits (optional)

Preheat oven 375 degrees F.
Mix first 3 ingredients until just blended;
press onto bottom of 9 X 13 baking pan
sprayed with cooking spray. Bake 15-17
minutes or until toothpick inserted in
center comes out clean. Cool
completely. Beat pudding mix, milk,
and spice in medium bowl with whisk
2 minutes; gradually stir in Cool Whip
until well blended; spread over crust.
Refrigerate 2 hours; sprinkle top with
toffee bits just before serving.

* Substitutes: you can substitute a
chocolate cake mix & 1 (3.9 oz) pkg
chocolate instant pudding

**Pumpkin Pie Spice SUBSTITUTE:
For each 1 tsp. of pumpkin pie spice
needed combine 1/2 tsp. ground
cinnamon, 1/4 tsp. ground ginger,
1/8 tsp. ground allspice and 1/8
tsp. ground nutmeg.
Honey Mustard Whipped Sweet Potatoes

1 T. margarine
1/2 C. sliced onion
3 medium sweet potatoes, peeled & cut into
1-inch pieces (about 1 1/2 lb.)
1 T. Dijon mustard
1 T. honey
1/4 tsp. pepper
1 C. chicken broth

Melt margarine in large saucepan over
medium heat. Add onion & sweet potatoes;
saute 5 minutes. Add mustard & remaining
ingredients; bring to boil. Cover, reduce heat,
simmer 20 minutes or until sweet potatoes
are very tender. Place mixture in food
processor; process until smooth. Makes
4 servings.
(recipe: RDJ-11/15/11)
Cranberry Salsa

1 (15 oz) can pineapple tidbits
1/2 C. diced fresh cranberries
3 green onions, diced
1/4 C. diced dates
1 1/2 T. honey
1 tsp. lemon juice
1 1/4 tsp. minced fresh ginger
1/4 tsp. ground red pepper (optional)

Stir together first 7 ingredients and,
if desired, pepper. Cover & chill at
least 1 hour. Serve with ham or
turkey; makes 1 1/2 Cups.
(recipe: RDJ 11/14/11)

That’s about ‘it’ for today-I’m sure there will be

lots more great recipes coming in the next few





Published in: on November 15, 2011 at 2:36 pm  Comments (1)  

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One CommentLeave a comment

  1. Lots of yummy ideas here but unfortunately some one else is preparing our Thanksgiving meal this year.

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