Lots More Recipes!

Kind of struck a gold mine here and thought I’d better start posting or I’ll run out of days before I run out of Thanksgiving-type recipes! Here ya go:


One-Pot Thanksgiving Dinner
(2 servings)

1/2-3/4 lb. turkey tenderloin or boneless
breast filets 1/3 C. whole cranberries, fresh or frozen
1/3 C. orange marmalade*
1 tsp. lemon juice
1 dash white pepper
1/3 C. shelled walnuts
8-10 pearl onions, peeled & halved
1 medium sweet potato or yam, scrubbed &
cut into 1/4 inch slices
2 C. broccoli florets

Preheat oven 450 degrees F.
Spray inside of 2 qt. cast iron Dutch oven & lid
with nonstick spray. Set turkey pieces into base

in a single layer, trying not to overlap pieces as much
as possible. Lightly sprinkle with salt. In food
processor or blender, pulse cranberries using
chopping blade until berries are in large chunks.
Add marmalade, lemon juice & white pepper; pulse
2-3 times to mix. Pour in walnuts; continue to pulse
until walnuts are roughly chopped, making a thick,
rocky paste.
Drop spoonfuls of cranberry paste onto turkey pieces
until only about half is left. Toss in onions & layer in
sweet potato slices, lightly salt. Cover with rest of
cranberry paste; top with broccoli florets. Cover &
bake 40 minutes.

*if you don’t have orange marmalade: substitute
pulpy orange juice (it will make more ‘gravy’ in bottom
of pot)

NOTE: Adding 1/4 C. broth to cranberry-walnut paste
will also increase amount of gravy.

(recipe: Kitchen Update Moms2Moms site)

Turkey-Basil Chicken Roll Ups

4 oz. cream cheese, softened
2 green onions, finely chopped
6 T. chopped, fresh basil, divided
1 (8 oz) pkg. (Kraft) shredded Italian
Five Cheese with a touch of Philadelphia, divided
8 small boneless, skinless chicken breast halves,
pounded to 1/4 inch thickness
1 (14 oz) jar spaghetti sauce

Preheat oven 400 degrees F.
Mix cream cheese, onions, 2 T. basil & 1/2 C.
shredded cheese until blended; shape into 8 logs.

Place 1 log on one short end of each chicken
breast; press lightly into chicken. Roll up tightly,
tucking in both ends of breast around filling to
completely enclose filling. Place, seam-sides
down, in 9 X 13 pan sprayed with nonstick
spray; top with spaghetti sauce. Bake 30
minutes or until chicken is done (165 degrees F.)
Top with remaining shredded cheese; bake 3-5
minutes or until melted. Sprinkle top with remaining
basil. Makes 8 servings.

(recipe: Kraft foods)

Pumpkin Fudge

– 3/4 C. pecans
1 tsp. olive oil
3 C. sugar
3/4 C. butter
2/3 C. evaporated milk
1/2 C. canned pumpkin
2 T. corn syrup
1 tsp. pumpkin pie spice
1 (12 oz) pkg. white chocolate chips
1 (7 oz) jar marshmallow cream
1 tsp. vanilla

Line a 9 X 9 pan with foil; spray with
nonstick spray. Place olive oil in hot skillet
& add pecans; add salt. Let pecans toast
over medium-high heat, stirring
occasionally, 5 minutes or until nuts
turn a darker color. Place butter into
a medium sized saucepan; melt over
medium high heat; add evaporated milk,
pumpkin, corn syrup, sugar & pumpkin
pie spice. Stir mixture to combine. Bring
to a boil over medium-high heat, stirring
constantly. Cook & continue to stir until
it comes to 234 degrees F. or a “soft
ball stage” on candy thermometer. Once
it comes to a boil, it should take about
15 minutes to reach correct temperature.
Remove from heat and quickly add marsh-
mallow creme, white chocolate, vanilla &
toasted pecans. Stir together to combine.
Pour into prepared pan and allow to cool
at least 2 hours. Cut & serve. Store
leftovers, covered tightly, in refrigerator.

(recipe: jamiecooksitup)

Butternut Squash with Apples &

1/4 C. margarine, melted
1 medium butternut squash (about 1 3/4 lb)

cut into 1/2 inch cubes
(about 5 Cups)
1 medium apple, cubed
1/2 C. dried cranberries
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg (optional)
2 T. firmly packed brown sugar

Preheat oven 425 degrees F.
Combine all ingredients in 1 1/2
qt. baking dish. Season, if desired,
with salt. Cover & bake 30 minutes.
Remove cover, bake an additional 15

minutes or until squash is tender.
Serves 4

(recipe: Unilever)

Crumb-topped Roasted Tomatoes

4 T. margarine, melted
3 lb. plum tomatoes (about 12),
1 large shallot OR 1 small onion,
finely chopped
3 cloves garlic, finely chopped
1 tsp. fresh thyme leaves
1/2 C. Panko bread crumbs
1/4 C. grated Parmesan cheese

Preheat oven 425 degrees F.
Grease 9 X 13 baking dish with
1 T. margarine. Add tomatoes,
then sprinkle with shallot, garlic,
thyme & 1 T. margarine. Season,
if desired, with 1 tsp. ground
black pepper. Bake 50 minutes.
Combine remaining 2 T. margarine,
bread crumbs & cheese in medium
bowl. Sprinkle over tomatoes. Broil
until golden, about 2 minutes.
Cool slightly before serving.
Serves 6

(recipe: Unilever)

Apple-Pecan Holiday Stuffing

1/4 C. margarine
1 small onion, finely chopped
1 C. finely chopped celery
1 Gala or Golden Delicious apple, chopped
1 (14.5 oz) can chicken broth
3/4 C. apple cider
1 (12 oz) pkg. seasoned or unseasoned
cube stuffing mix
1/4 C. finely chopped pecans
1 T. finely chopped fresh parsley (optional)

Melt margarine in 12-inch nonstick skillet
over medium-high heat; cook onion &
celery, stirring occasionally, until tender,
about 5 minutes. Stir in apple & cook,

stirring occasionally, until apple is tender,
about 4 minutes. Stir in broth & apple
cider; bring to a boil over high heat.
Remove from heat, stir in stuffing mix
& mix until moistened. Garnish
with pecans & parsley. Serves 9.

(recipe: Unilever)

Sweet Potato Praline Bake

1 T. finely chopped pecans
1 T. firmly packed light brown sugar
2 lb. sweet potatoes, peeled, cooked &
1/4 C. margarine
1 T. pumpkin pie spice
1 egg
2 T. flour
1/2 C. marshmallow creme

Preheat oven 350 degrees F.
Combine pecans with brown sugar in
small bowl, set aside. Beat sweet
potatoes, margarine, spice, egg &
flour in large bowl with elec. mixer
until fluffy, about 2 minutes. Add
marshmallow creme; beat until
just blended. Spoon into ungreased
1 1/2 qt. casserole dish; sprinkle top
with pecan mixture. Bake 30 minutes
or until bubbling. Serves 8

Pumpkin Crunch Cake

1 (15 oz) can canned pumpkin

1 (12 oz) can evaporated milk
3 large eggs
1 1/2 C. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 C. chopped pecans
1 C. butter, melted

Preheat oven 350 degrees F.
Grease 9 X 13 baking dish. Mix pumpkin,

evaporated milk, eggs, sugar, cinnamon &
salt. Pour mixture into baking dish; sprinkle
dry cake mix over mixture, top with chopped
nuts. Evenly pour melted butter over top and
bake 50-55 minutes.

(recipe: Sandy-Marys Recipe Exchange)

Macaroni Meat PIe

1 (8 oz) pkg macaroni noodles
1/2 c. chopped onion
1/4 C. chopped green pepper
1/2 C. sliced mushrooms
2 T. butter or margarine
2 T. flour
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
2 C. meat broth or consomme
1 tsp. Worcestershire sauce
2 C. cubed cooked beef
1 C. well drained chopped tomatoes
1/2 C. grated cheese (your choice)
1/2 C. buttered bread crumbs

Preheat oven 350 degrees F.
Cook macaroni accordg to pkg directions; drain.
Cook onions, green pepper & mushrooms in butter
5 minutes. Add flour, salt , pepper & nutmeg; stir,
cooking about 5 minutes longer. Add broth or
consomme & Worcestershire sauce, stirring
constantly. Let cook until thickened; remove from
heat. Butter a 2 qt casserole. Line prepared casserole
with half cooked macaroni. Add beef & sauce. Pour
tomatoes over all. Add rest of macaroni. Sprinkle top
with cheese & cover with crumbs. Bake 25 minutes or
until top is lightly browned & bubbly. Serves 6

(recipe: Rhonda G-Marys Recipe Exchange)

Ham, Potato & Leek Soup

2 T. unsalted butter
4 C. thinly sliced leeks, white & light
green parts only
4 C. chicken broth
2 large russet potatoes, peeled, cut into
1/2 inch pieces
1/2 tsp. ground white pepper
2 C. cooked ham, diced
1/4 C. cream or half & half (optional)
salt to taste 3 T. fresh parsley, chives or dill, chopped

Melt butter in large saucepan over medium heat.
Add leeks; cook 5 minutes, stirring occasionally.
Add chicken broth, potatoes & pepper; bring to
a boil over medium high heat. Reduce heat;
cover & simmer 25 minutes or until vegetables
are very tender. Using a blender or food processor,
working in batches, process until smooth. Stir in
ham & cream; season to taste with salt. Garnish
with parsley, chives or dill. Makes 6 servings.

(recipe: Rhonda G-Marys Recipe exchange)

Spiced Cranberry Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. canned whole berry cranberry sauce
1/4 C. orange marmalade
1/8 tsp. ground red pepper (cayenne)*
1/4 C. slivered almonds, toasted

Spread cream cheese on bottom of 9-inch
pie plate. Mix next 3 ingredients; spoon over
cream cheese. Top with nuts. Serve with crackers.
Makes 1 3/4 C. or 14 (2 T. each) servings.

*Variation: prepare as directed, omitting red
pepper & substituting hot pepper jelly for
orange marmalade.

(recipe: Kraft foods)

Chocolate Chunk Pumpkin Bread

2 C. flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salat

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 eggs

1 C. mashed, cooked fresh pumpkin*

1 C. granulated sugar

1/2 C. firmly packed light brown sugar

1/2 C. cold milk

1/4 C. oil

6 squares semi-sweet baking chocolate,

coarsely chopped

Preheat oven 350 degrees F.

Grease a 9 x 5 loaf pan.

Mix flour, baking powder, baking soda, salt &

spices until well blended; set aside. Beat eggs,

pumpkin, sugars, milk & oil in large bowl with

wire whisk until well blended. Add dry ingredients;

stir just until  moistened. Stir in chopped chocolate.

Pour into prepared loaf pan; bake 55 minutes – 1

hour or until toothpick inserted into center of loaf

comes out clean. Cool 10 minutes; remove from

pan, cool completely on wire rack. Cut into 18

(1/2 inch) slices.


* Mashed, cooked fresh pumpkin might have a

higher moisture content than canned pumpkin

puree. For best results, do not substitute canned

pumpkin puree in recipes calling for homemade

mashed pumpkin.

How to Prepare Fresh Pumpkin Puree:

Cut a 4-5 lb. pumpkin in half with a large knife. Scoop

out seeds & stringy fibers. Cut pumpkin into 1 1/2 inch

cubes. Place pumpkin in large saucepan. Add water to

1 inch depth. Bring to boil; cover. Reduce heat & simmer

25-30 minutes or until pumpkin is tender. Drain well; cool

just until pumpkin is easy to handle. Remove peel. Mash

with a potato masher for a chunky mixture. For a smoother

consistency, process pumpkin in a food processor. Drain

mashed pumpkin in a sieve for about 20 minutes to remove

excess liquid. Store in refrigerator up to 5 days. Cooked

pumpkin can also be frozen up to 6 months in resealable

freezer-weight plastic bags.

(recipe: Kraft foods)


Hope you don’t mind that I threw in a couple ‘everyday’ recipes, too. I’m amazed at how many great-sounding recipes there are available this year!

REMINDER/DISCLAIMER: The recipes posted on my blog are NOT my own (hence the name in parentheses at the bottom, stating where I got them from). IF there might be one that is mine, I will state that – just wanted to make that clear to those who might not have read my blog before.

Had fun earlier today at KMart, looking for items for middle son’s moving out. He was in need of some sort of chest of drawers and some sort of table to put his TV on. Have been looking around for awhile for these items; stopped at a local antique store that son mentioned – just to see what they had to offer (didn’t find anything). It’s a really nice store (his friend works there) – lots of circa 1950’s stuff, some eclectic items, but nothing I wanted to buy. At KMart found a 4 drawer chest of drawers on sale for $34.99 (was $54.99) – yes, it’s pressboard, but for his ‘first time’, it will work. Also found 2 small tables which will work: one for his TV and the other for a nightstand (they can hold up to 22 lbs). He really liked them and said they will go well with his frirend’s apartment decor (black & brushed chrome – sort of 50’s style). (2 tables – $19.99!!!) I told him they are part of his Christmas present; by the time I’m/we’re finished with his ‘moving out needs’ I will have spent a ‘pretty penny’, thus the ‘Christmas present’ idea. Still have to locate a single bed frame (the kind that used to sell for around $19.99) – haven’t called furniture stores yet. KMart had something like what I wanted, but much more sturdy, lots more metal bars for the frame – but they wanted $129.99 – too much, in my mind. We’ve still got a bit of time; he’s planning on moving out beginning of December.  I’m happy I’m slowly able to locate the things he needs – I remember doing this for oldest son many years ago. I hit a ton of garage sales at that time – buying things like a blender, toaster, silverware, a lamp (I repainted it), a chair – fun stuff.  He was furnishing an entire apartment; middle son only has to furnish a bedroom (yay!).

Weather is still unusually warm for this time of year – it’s 3:35 p.m. now and 50 degrees F., clear and feels warmer than it is! Began working on another baby hat last night – trying to make the total number come to 50 (have about 3-4 more to make – don’t feel like getting up to go check the actual count – sorry).

Hope you’re having a great day – enjoy yourself and remember to SMILE a bit!



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