Recipes for Thanksgiving!

[love2sing]

This is the first Thanksgiving in 15 years that I am not cooking. Usually I have between 12 and 20 people. There was only going to be 4 of us this year so I felt it wasn't worth making all that food for only 4 people. Especially when 2 of those people only eat turkey and mashed potatoes. I honestly wonder where my children came from sometimes.

ANYWAY!!!! I thought I'd share a recipe if anyone wanted to try it, it is really quite delicious and a slight change from your usual cranberry sauce.

Pineapple Cranberry Sauce:

Prep time: 5 minutes
Cook time: 3 minutes, makes 8 servings

2 cans (15 or 20 oz. each) Del Monte pineapple tidbits
in its own juice
1 can (16 oz.) whole-cranberry sauce
2 Tbsp. cornstarch
1/2 tsp. grated orange peel
1/4 tsp. ground cloves
1/4 tsp. nutmeg

1. Drain pineapple, reserving 3/4 cup juice in saucepan.
2. Add cranberry sauce, cornstarch, orange peel, cloves and nutmeg. Stir to dissolve cornstarch.
3. Cook, stirring constantly, until thickened and translucent. Keep warm. Stir in pineapple. Serve sauce with sliced turkey, chicken or ham.

This really is a nice dish to add to your Thanksgiving table. It is also able to be frozen and tastes just as good the second time around. So if your trying to stay ahead of your preparations, I suggest making it this week and sticking it in the freezer. Defrost it the day before and it can be heated in the microwave if, like most people you run out of burners on the stove.
Enjoy!!!!

[shoeluvr]

nice! and as a special request can you PLEASE re-post the bread pudding recipe???????

[love2sing]

What's the matter? You can't search for the thread? There in lies the difference between you and I Lynn. I am a nerdy brunette masquerading around as a sexy blond!!

[shoeluvr]

Oh, But That Will Take Soooooooo Long To Find. I'm Lazy :d

[love2sing]

I found it for ya!!!!!

[shoeluvr]

Sweet!!!!! Thanks!

[puffpattiduke]

Hi! I got this recipe from L.I. Pennysaver dated Dec. 28, 1995 - I cut out the original recipe and still have it. It was sent in by a lady named Philomena Corradeno. I make these cookies every year around the holidays since I found it. These cookies are DELICIOUS I promise:

Crackle-Top Cookies

These cookies can be done a week in advance & stored in an airtight container or can be baked earlier and frozen --
1 3/4 cups unsifted all-purpose flour
2 tsp. double acting baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/2 cup vegetable shortening
1 2/3 cups firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
2 squares unsweetened chocolate, melted
1/3 cup milk
2/3 cup chopped nuts (** the first year I did these cookies, I didn't have any nuts, so I substituted milk chocolate chips instead and I love both versions)
confectioners sugar

Mix flour with baking powder, cinnamon & salt, set aside. Cream shortening (beat till creamy looking) - gradually beat in brown sugar and continue beating until light and fluffy. Beat in eggs and vanilla. Stir in melted unsweetened chocolate. Then add flour mixture, alternately with milk, beating after each addition until smooth. Stir in nuts (by hand with spoon) (or choc. chips, or combo of both). Chill until firm, about 2- 3 hours. Shape into 1 inch balls (the big side of a melon baller works excellent) and roll completely into confectioners sugar till coated. (that's what makes them crackle-top cookies) - Bake on greased baking sheets in preheated 350 degree oven for about 20 minutes - cool on racks, store in airtight container. Makes about 5 dozen cookies. **you'll eat about 3 dozen while you're baking them**

It seems like alot of work, but they are SOOO worth the time & effort.
Enjoy!!!
:)

[Zebra 3]

would anyone happen to have a recipe for homemade eggnog?

[love2sing]

would anyone happen to have a recipe for homemade eggnog?


1 quart eggnog ice cream
2 quarts eggnog
1 pint or more of bourbon
1 pint whipping cream, whipped
Nutmeg

In a punch bowl combine the ice cream with 1 quart of the eggnog, stirring, until the ice cram is melted. Add the bourbon and slowly stir n the remainder of the eggnog. When ready to serve, fold in the whipped cream. Serve the eggnog sprinkled with nutmeg, if desired. Serves 10-12

This recipe is from a cook book, titled La Bonne Cuisine, Cooking New Orleans Style. I received this book 15 years ago as an engagement present and it has the most fabulous recipes. I have used this book a lot! I have never been disappointed with anything I have made from this recipe book.