Give Thanks!

Many of you may be looking for some great Thanksgiving recipes. Here are a few classics on our families Thanksgiving table.

Gram's Dressing

1 Pkg. Pepperidge Farm Corn Bread Dressing

1 Onion, Chopped

1 Cup Celery Chopped

3 Eggs

1 Loaf Dry Bread

1 Cup Melted Butter

1/2 Pound Sausage, Browned

1/2 Cup Pecans, Chopped coarse

2-3 Cup Chicken Broth

1 tsp SALT

1 tsp Pepper

1 tsp Garlic Powder

1. Several days in advance tear up bread and let it air dry.

2. Bring chicken broth and chopped onion to a boil.

3. Mix together broth, eggs, chopped onion, celery and melted butter.

4. Pour over bread and corn bread mix.

5. Grease a glass 9 x 13 pan with more butter.

6. Toss dressing with remaining ingredients.

7. Bake at 400 degrees for 1 hour.

Orange Rolls- Makes 48 rolls

1 Cup Water

1/2 Cup Margarine

1/2 Cup Crisco

3/4 Cup Sugar

1 1/2 tsp Salt

1 Cup Warm Water

2 Pkg. Dry Yeast

2 Eggs Beaten

7 Cups Flour

1. Boil 1 Cup water in sauce pan. Remove from Heat.

2. Add butter and Crisco, stir until melted.

3. Cool to luke warm.

4. In a large bowl pour 1 Cup warm water. Sprinkle yeast over and stir to dissolve.

5. Add margarine/crisco mix and eggs to dissolved yeast.

6. With dough hooks gradually add 7 Cups flour.

7. Cover and let rise one hour.

8. Punch down dough.

9. Cover and refrigerate overnight or all day.

10. When ready to make rolls, cut dough into 4 parts.

11. Roll each fourth in a ball and roll out into a large circle. With a pizza cutter cut into 12 pie shaped slices.

12. Melt 1/2 stick margarine and add 2 Tbsp. grated orange peel, spread lightly over dough.

13. Roll dough slices into crescents beginning with wide end.

14. Place on an ungreased cookie sheet.

15. Repeat with other 3 sections.

16. Cover lightly with Saran wrap and let rise 1-2 hours.

17. Bake at 400 degrees for 12-15 minutes.

Glaze Immediately

Glaze:

1/2 Cup Sour Cream

3/4 Cup Sugar

2 Tbsp Orange Juice

1. Mix in a small saucepan and bring to a boil for three minutes stirring constantly.

2. Glaze over cooked rolls

Hash Brown Casserole

1 (32 0z.) Pkg. Frozen Hash browns

2 Cup Velveeta Cheese, Cubed

1 Can Cream of Chicken Soup

1 Lrg. Carton Sour Cream

1/4 Lb. Margarine, Melted

1 Tbsp. Grated Onion

Salt and Pepper

2 Cup Corn flakes

1/3 Lb. Butter, Melted

1. Mix together hash browns, Velveeta, soup, sour cream, 1/4 lb. margarine: melted, grated onion, salt and pepper.

2. Place in 9 x 13 inch pan.

3. Mix Corn flakes and melted butter.

4. Spread over top.

5. Bake 2 hours at 325 degrees.

Dudelicious!!!

S'mores Coffee and Fudge Ice Cream Cake

This has a beautiful presentation. You make it in a spring form pan. Just before serving you broil the mini marshmallows on top! One of my favorites.

Crust:
16 whole graham crackers
1 cup whole or slivered almonds, toasted (in oven or in skillet, they burn REALLY quickly. When you see them turning brown, remove immediately)
3 Tbs. sugar
1 stick butter, melted

Ice Cream:
1 1/2 quarts coffee ice cream, softened (don't soften in the microwave, that melts it, set it out at room temp for about 15 minutes while you make and cool the crust)
Startbuck's Low Fat Latte is really a good one. If you can't find it there are lots of other brands. If you don't like the coffee flavor, chocolate would work or vanilla.

Fudge Sauce:
1 Cup whipping cream
1/2 cup light corn syrup
10 ounces bittersweet or semisweet chocolate chips

Place fudge sauce ingredients in a glass bowl. Microwave for 1 minute. Stir. Microwave one minute at a time until melted and smooth. Set aside to cool.

Topping:

One 7 oz. jar marshmallow cream
2 cups miniature marshmallows

Preheat oven to 350. Finely grind graham crackers, to coarse, then add almonds and sugar in food processor. Add 1 stick melted butter, process mixture until moist crumbs form. Press graham cracker mixture onto the bottom and up sides of 9 inch spring form pan . Bake crust until edges are golden, about 12 minutes. Cool crust COMPLETELY.

Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled fudge sauce over. Freeze until sauce is set. About 10 minutes. Repeat layering 2 times. Ending with icecream. Leave sides of pan on. Cover and freeze cake overnight.

To serve:
Preheat broiler. Warm remaining Fudge Sauce in microwave. About 1 minute.
Place cake on a baking sheet. Spread marshmallow creme over the top. Sprinkle with a singe layer of miniature marshmallows. Leaving the sides of the pan on, broil just until marshmallows are deep brown. About 1 or 2 minutes. Watch constantly. Burns quickly.
Run a knife around the edge and remove sides of pan. Cute cake into wedges. Serve immediately with a pool of Fudge sauce on the plate.

Penne Rustica (Macaroni Grill)

We use little individual ceramic bakers to bake it in. But you can use a 9 glass pie plate if you want to. This makes 4 servings.

Penne Rustica (Macaroni Grill)
3 Tbs. butter
1/2 tsp. salt
2 Tbs. minced garlic
1/2 tsp. minced fresh thyme
3 Tbs. Marsala wine
1/4 tsp. ground cayenne pepper
2 cups heavy cream
1 cup grated Parmesan Cheese
1 pound penne rigate pasta
1/2 cup milk
12 medium shrimp (optional)
1/2 cup chicken broth
2 skinless chicken breast filets
1 Tbs. cornstarch (use 4 if you are not using shrimp)
1 Tbs. Grey Poupon Dijon mustard
1/2 cup thick sliced smoked prosciutto,
2 tsp. minced fresh rosemary chopped (if you can't find it bacon will
work)

Topping
3 Tbs. grated Parmesan cheese
1 1/2 tsp. paprika

Garnish
12 slices pimentos
4 sprigs rosemary

1. Preheat grill to high.

2. Prepare gratinata sauce by melting 3 Tbs. of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure it doesn't brown. Add the Marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from heat.

3. Cook pasta following directions on the package (7 to 9 minutes in boiling water). You want the pasta tender, but not mushy. Drain pasta and set it aside when it's done.

4. Pound the thick end of the chcken breasts a bit with a kitchen mallet to make them uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.

5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

6. Preheat oven to 500 degrees. (that is not a typo). Build each dish with pasta then prosciutto then gratinata sauce . Combine the parmesan cheese with the paprika and sprinkle over each. Place in oven (easier if on a cookie sheet). Bake 10 to 12 minutes until tops begin to brown. Arrange three pimento slices on each and jab a sprig of rosemary into the center.

Beautiful presentation. Go sparingly with the salt. It ends up pretty salty. You can always add a little to the sauce at the end.

Enjoy!!!!!

Mom's Sweet Creamy Corn

Happy Mother's Day Mom!!!!!!! You're the best!
My mom is a really good cook. She is best at using whatever she has on hand to create something great. She sent this to me recently and thought you all might like it.

Sweet Creamy Corn
2 cans Del Monte Fresh Cut Corn
3 oz. cream cheese
1/2 stick butter
1 packet Splenda
salt and pepper to taste

Drain corn. Place all in sauce pan on the stove. Heat through until the cream cheese has melted.

Dudelicious!

Banana Slush Punch and Coffee Punch

My mom made this punch for my wedding 32 years ago. It was really high maintenance when serving, but was well worth it. I have made it a million times since, for brunches, showers and women's events at church. It is ALWAYS a big hit. Hope you all enjoy it this Mother's Day at WCCC. This requires preparation a few days prior to serving.

Tip:
Did you know that if you run hot water into a punch bowl that has just had frozen punch in it, it will shatter or crack. From experience!!!!!!!!

Banana Slush Punch

4 cups sugar
6 cups water
In a dutch oven bring water and sugar to a boil. Remove from heat and cool.

When sugar water is cool, continue with recipe. Not before because the bananas will turn brown.

1 large can pineapple juice ( in the juice aisle, not the freezer)
1 can frozen orange juice
2 tsp lemon juice
5 ripe bananas
3 (2 litre) Sprite or 7 up

Blend the bananas and lemon juice until completely smooth. You can also use a food processor. In a very large bowl, combine the pineapple juice, orange juice and bananas. Stir well and add the COOLED sugar water.

Divide into 2 containers. 1 gallon ice cream containers work well, or tupperware. If you don't have the right size, you can divide into 4 smaller containers. Freeze.

To serve:
Set punch out of the freezer about 30 minutes before chopping. In a big bowl, probably not the punch bowl. You might scratch it. Chop one container of the punch until slushy, no chunks left. It has to be completely chopped before adding the Sprite. The chunks will be floating and you can't do it after that. Place one container of the slush in the punch bowl. Pour in one and one half bottles of Sprite. Makes two punch bowls full. About 20 servings per punch bowl.


Coffee Punch
This recipe if from my church Parker Bible Church in Parker, Colorado. I am not sure of the origin, but it is yummy.....so thank you to whoever thought it up.

1 gallon brewed cold coffee, can make a couple of days ahead
1 cup sugar
1/2 gallon vanilla ice cream
8 oz. Cool Whip
Chocolate sprinkles or shaved chocolate
Whipped cream for garnish ( option)

Brew the coffee and add the sugar while hot. Chill. When ready to serve, pour coffee in a punch bowl. Add the Cool Whip and stir until dissolved. Add scoops of ice cream. Ladle into punch cups. Garnish with whipped cream if desired and Sprinkle with chocolate sprinkles or shaved chocolate.
This could be made very low fat or even fat free with frozen yogurt and fat free Cool Whip.

Yum yum yum!

Italian Beef

This is a great thing to make and have on hand when you have company coming into town for the weekend. It serves alot of people and you can dress it up for dinner or just serve it for lunch.

You need to start early in the week. You will cook it in a crockpot on low overnight. It is not hard, but it has a couple of steps and is much better if it has marinated in the au jus for a couple of days.

Italian beef
3-5 pounds rump roast or sirloin tip roast. Will serve 6 to 8 people generously.

Place in a crock pot. If you don't have one, I have cooked it on top of the stove in a dutch oven . I think the crock pot makes a more tender beef. Or you can also do it in the oven on very low heat.

1 quart beer, or 3 cans or 2 large cans. (enough to almost cover roast) Any brand but not Light.
You can add a little water if you need to.

Pour over roast.
Add one large yellow or white onion skinned and quartered.
15 beef boullion cubes. Wyler's is best. Others can be too salty.
2 Tbs. dried oregano
2 tsp. salt
1 tsp. black pepper
2 cloves garlic, crushed, minced, powder or whatever form you have. OR more if you really like garlic.

Cook on low over night. At least 8 hours. Up to 10 is fine. When cool enough to handle. Remove the meat and place in a large container. Using 2 forks, or a knife. Shread the beef or cut across the grain. Cover and refrigerate. Strain the juice through a strainer into a bowl. Cover and refrigerate. The fat will congeal on top when chilled through. Remove the fat from the top of the juice then pour the juice over the beef. Cover and chill for at least 2 days.

To serve:
Either warm in the crock pot or in a pan on the stove on low. Doesn't take long to heat through.
Serve on Pepperidge Farm French rolls. Found in the bread aisle on the bottom shelf in a bag. 9 to a bag. Heat until crusty, slice and serve Italian Beef sandwiches with Au Jus for dipping.

Dudelicious!

Triple Berry Brumble

My husband and I have been on a diet for the past few months. We have lost some and gained some and I am ready to get back to eating without guilt. I have been bad about not getting recipes on here that I have promised people. Sorry.......... So here goes......Triple Berry Brumble, Italian Beef and Banana Crunch Coffee Cake plus 2 punch recipes that we are serving at our Mother's Day brunch at church.

Triple Berry Brumble

Regular size
Topping:
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
pinch of salt
1/2 cup oats
1 stick cold butter cut into chunks

Cut the butter into the rest of the ingredients with a pastry cutter or 2 knives. Then use your fingers to rub the butter into the dry ingredients. Set aside.

1 purchased pie crust

Line a pie plate or oblong baker with crust.

Filling:
1 bag frozen triple berries 1 1/2 lbs. (blueberries, raspberries and blackberries)
They have this at Trader Joes or you can make your own mixture with a bag of each. Or you can use all blackberries or Marion berries (which are just big blackberries)
1/3 cup flour
1 1/4 cup sugar

Mix together flour and sugar in a large bowl. Add berries. They can be frozen but will require additional baking time. Toss to coat. Pour into crust. Dot berries with 2 Tbsp. butter. Top with crumb topping.
Bake at 350 for 60 minutes if berries were thawed. 75 to 90 minutes if they were frozen.

Extra Large
Sams has a large bag of frozen triple berries, 3 lbs. It makes a beautiful, impressive cobbler to take to your next neighborhood bar b que. You can always use fresh berries too. Or 2 bags from Trader Joes.
Use 2 pie crusts and line a very large, 14 inches across, round baker or a large oblong baker. I found a really good one at Home Goods for $8. Any shape is fine and you can fine tune the crust and filling to match your dish.
Double the rest of the ingredients above and follow directions. It can take up to 90 minutes to bake if the berries are frozen. It is done when the center crumble topping is brown and the berries are bubbly.
Of course you have to serve it with ice cream.

Dudelicious!