Peanut Butter Pie

Yummy!!! I would like some now!!!

Ingredients:

1 envelope unflavored gelatin

1/2 cup boiling water

4oz. cream cheese softened

1 cup powdered sugar

1/3 cup smooth peanut butter

8 oz. non-dairy whipped topping

1 graham cracker crust

Directions:

1. Dissolve gelatin in boiling water. Cool to lukewarm.

2. Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add gelatin, blending thoroughly. Fold in whipped topping.

3. Pour into pie shell. Chill 2 hours

4. Enjoy

Grilled Chicken and Provolone Panini Recipe

Ingredients:

4 chicken breast halves boneless and skinless
2 tablespoons butter melted
2 teaspoons fresh sage chopped
2 teaspoons fresh rosemary chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 crusty sourdough rolls
1/3 cup balsamic vinaigrette dressing
2 cups arugula washed and dried
8 pieces proscuitto thinly sliced
8 pieces Provolone cheese thinly sliced

Directions:


Brush chicken breasts lightly with melted butter.
Combine sage and rosemary and sprinkle on both sides of chicken.
Season with freshly ground salt and pepper.
Grill chicken breasts over charcoal grill or under broiler until firm to the touch.
Transfer to plate and let cool approximately 10 minutes.
Slice rolls in half.
Sprinkle bottom of each roll with vinaigrette.
Divide arugula among the four rolls.
Layer 2 slices of proscuitto and 2 slices of Provolone on each roll.
Slice each chicken breast half crosswise into diagonal slices and place on top of cheese.
Drizzle more vinaigrette over chicken.
Place top of roll on chicken breast and press down gently so sandwich stays together.

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Green Tea Is A Life Changing Experience - Read the Health Benefits

Green tea has been in use in traditional Chinese and Indian medicine, it has been used for centuries as a stimulant, astringent and to improve heart health. It is an effective remedy for rheumatoid arthritis, and certain immune deficiencies. Research by the scientific world first confirmed it's health benefits only about a decade ago.

One main advantage is that it comes cheaper than many medicines and it is herbal. It has been researched a lot. Research shows that the most powerful antioxidant compounds in it are the polyphenols. They are flavonoids (catechin, epicatechin, epicatechin gallate, epigallocatechin gallate(EGCG), and proanthocyanidins). Catechins in it are over 200 times more powerful than vitamin E and helps in neutralizing the pro-oxidants and free radicals that attack lipids in the brain. Catechins are also more potent than vitamin C. It is rich in vitamin C. EGCG is said to be brain permeable, and it protects the brain.

Green tea and alzheimers

EGCG decreased production of beta-amyloid, a protein that forms the plaques that clog the brains of Alzheimer's victims. Drinking more than two cups of it a day could cut the risk of dementia by half, had a 50 per cent lower chance of having cognitive impairment, compared to those who drank less than three cups a week. A British study found that drinking it inhibited three important brain-harming chemicals: acetylcholinesterase, butyrylcholinesterase, and beta-secretase. They are associated with breaking down chemical messengers and forming plaques and protein deposits in the noggin's gray matter which hinders clear thinking.

Green tea and arthrosclerosis

Artherscloerosis will initiate heart disease, stroke, and other cardiovascular diseases. Green tea has been extensively tested and been found to be highly beneficial in the reduction of blood pressure and aiding the recovery of heart attack victims. It also inhibits the unnatural formation of blood clots which have been known to cause thrombosis and stroke. Drinking it represses angiotensin II which leads to high blood pressure.

Green tea and autoimmune disorder

It protects from autoimmune disorders like xerostamina. It helps in reducing auto antigen levels in healthy cells while not in tumor cells and thus protecting the healthy cells.

Green tea and cancer

It helps in fighting as well as preventing cancer. Cancer is lower in countries where they drink lots of green tea. EGCG inhibit cancer by blocking the formation of cancer-causing compounds and suppressing the activation of carcinogens. It also inhibits cancer cells from growing. It binds to a specific enzyme called dihydrofolate reductase, in the body. Egcg helps in killing cancerous cells and stops its progression without attacking normal cells. There have been many studies that have shown that catechins in it are effective at preventing cancer. It helps in fighting bladder cancer, breast cancer, esophageal cancer, pancreatic cancer and colorectal cancer,

Green tea and cholesterol

Drinking it helps to keep cholesterol on a healthy level by its inhibitory effect on the intestinal absorption of cholesterol and promote its excretion from the body. It also helps against clot related strokes. At least 5 cups a day are recommended.

Green tea and diabetes

People who drink lots of green tea or coffee every day could lower their risk of diabetes by 33 percent. Green tea polyphenols and polysaccharides are good in the reduction of blood sugar. The researchers who conducted test on rat concluded that results clearly show intervention with it can significantly decrease visceral fat deposit and increase insulin sensitivity.

Green tea and liver disease

Those who drink it daily are less likely to get disorders in the liver. It also appears to protect the liver from the damaging effects of toxic substances such as alcohol. It may help treat inflammation of the liver. , protecting fatty livers from injury while reducing liver fat content by about 55 percent protect patients recovering from liver transplant. It can be a useful supplement in the treatment of liver disease and should be considered for liver conditions in which pro inflammatory and oxidant stress responses are dominant.

Green tea and skin care

It is anti-bacterial and helps in fighting acne and reduces inflammation. It protects the skin from the damage caused by ionizing radiation and aids in detoxification.
Green tea and weight loss
It helps in boosting metabolism and burn fat. It has thermogenic attributes which helps to raise the body temperature and burn calories up to 80 calorie daily. It also helps in fat oxidation. It helps in weight loss without raising heart beat. The thermogenic compound in green tea is caffeine. Other similar components in it that boost metabolism are theobromine and theophylline even though they are found in only small quantities . Recommended dose is 5 cups daily.

Green tea and viral infection

EGCG strongly inhibited the replication of the HIV virus by blocking the binding of HIV envelope glycoprotein to human CD4 molecules on human T cells. Since this is, the first step in HIV infection it helps in preventing the first step in HIV infection. L-theanine in green tea triggers our body to produce 10 times their normal output of virus-battling interferon. Even gargling with it is effective when you have flu . They have strong antibacterial qualities.

Green tea side effects

Its extract has shown to be non-toxic but excessive amounts of caffeine from it may cause irritability, insomnia, heart palpitation, vomiting, diarrhea, and headache, loss of appetite, dizziness and nausea. . It has been in use for 5000 years and not much side effects noted other than caffeine content in it. If you are wary of caffeine you can take a decaffeinated green tea.

Weight Loss New Years Resolution

Is weight loss on the top of your list for a New Years Resolution? I know its on mine! After seeing the family pictures from Christmas, I am all about weight loss. So you can look forward to seeing some low calorie, low fat, and low carb recipes.

In the mean time I am checking out a few weight loss programs I came across. I am really leaning towards this one. Click Here! They propose the question; What if it was really possible to change your body in 11 days? They say Truth... Food is not the enemy!! They say low calorie diets don't work and this tell us eating less doesn't work. Fact calorie shifting is the secret.....

THIS IS A QUOTE FROM THEIR SITE: I THINK I'M GOING THERE NOW.

"The Shifting Calories Theory...Your body always "attempts" to burn the exact number of calories that you eat each day (this makes weight loss nearly impossible for many people). However, through careful testing we've made a discovery about the human body. We've discovered that the human body takes several days to "sense" any change in calories -- so if you SHIFT your calories (in a VERY special way) then your body gets "confused" and begins burning extra fat tissue (but only if you follow our carefully tested eating pattern). That's the "TRICK" which allows our diet to force SUPER FAST weight loss to happen....and that's why our diet works so much faster than other diets. "

I AM GOING TO CHECK THIS ONE OUT, THEN I WILL POST BEFORE AND AFTER PICTURES RIGHT HERE ON ROBIN'S COOK BOOK.

CHECK IT OUT WITH ME Click Here!

Redneck Seafood Dinner

This one is just for fun, A redneck seafood dinner...

Ingredients:

2 hot dogs

1 box instant macaroni and cheese

1 can green beans

Directions:

Prepare mac & cheese per package directions, warm green beans in microwave, boil hot dogs and thinly slice 3/4 of the dogs into strips to make legs. Place on plate as shown in picture.

Oven Baked Cornish Game Hens

This is whats on our menu for Christmas Dinner, We are feeding 12 so we are doubling the recipe. My sister and I decided we wanted no left overs and lets break traditional dinner rules this year for Christmas. Along with our hens we are having loaded baked potatoes, and a California mix for vegetables, Watergate salad, and biscuits. We will cheat a little on the veggies and use frozen and to have perfect biscuits we are using Bisquick.

I hope every one has the happiest of holidays, and enjoy you family's while you can.

Ingredients:

6 Whole Cornish game hens

1 medium Onion chopped

1 Celery stalks chopped

1/2 Green peppers chopped

8 ounces Mushrooms chopped

1 Whole garlic clove Minced

2 tablespoons Fresh basil minced

1 teaspoon Oregano

2 tablespoons Fresh parsley

3/4 cup Butter melted

Directions:

Stir 1/2 cup melted butter with onion, celery, green pepper, mushrooms, garlic, and herbs. Season hens inside and out with salt and pepper. Stuff bird with equal amounts of the vegetable mix. Place birds in baking dish, breast side up. Drizzle with remaining 1/4 cup butter.

Cover and bake 1-1/2 hours at 325 degrees.

Brown at 500 degrees.

Oatmeal Peanut Butter No Bake Cookies

I love oatmeal cookies, and you can never get enough peanut butter around my house. I won't even go into detail about some of the things these kids put peanut butter on.

This is a quick and tasty recipe (perfect for the hot weather climates, won't heat up the house with the oven) you can't go wrong with.

Ingredients:

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Directions:

In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Orange Cranberry Lamb Chops

I'm sitting here in the dark watching Family Matters, you know the show with Steve Erkel. Trying to plan how to lose weight and still be able to enjoy one of this countries favorite past time, tasty food.

I was talking to a friend and she said she has a few low fat healthy recipes. Here is one recipe untried by me but sounds absolutely mouth watering.

If you try it.. Let me know how it is. Its on my menu for January.

Ingredients:

4 lamb loin chops, cut 1-1/2 inches thick
Browning sauce
1/2 cup chopped onion
1 cup orange juice
1 cup fresh or frozen cranberries
1/2 cup sugar
1 tablespoon flour
1 tablespoon Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon allspice

Directions:

In 9-inch shallow round dish, place lamb.
Brush with browning sauce and top with onions.
Cook on medium high 70% power in microwave for 12 minutes, turning once. Drain. Place orange juice, cranberries, sugar, flour, Dijon mustard, grated orange peel, and allspice in large glass measuring cup. Cook on high power in microwave for 6 minutes or until it comes to a boil, stirring twice. Pour sauce over lamb. May freeze at this time. To cook; cook on medium high power for 5 minutes. To cook from freezer: cook on defrost for 10 minutes. Then cook on medium high power for 15 minutes. Stir once, halfway through cooking time. Let stand covered 5 minutes.
Note: Because lamb is naturally tender, it does not need to be cooked on high.

Makes: 4 servings

Per serving: 363 calories, 26 grams protein, 9 grams fat, 44 grams carbohydrates, 2 milligrams iron, 306 milligrams sodium, 80 milligrams cholesterol

lasagna Ala Chicken

After the holidays we all will be on a diet. Pulling out some old recipes, some of them I really don't remember who passed them on to me. This chicken lasagna is so good you would never know its a diet food. Low Fat, Low Calorie and packed with flavor. Enjoy!!

Ingredients:

Vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 (4-ounce) boneless, skinless chicken breast halves
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can no-salt-added tomatoes, undrained and chopped
6 cooked lasagna noodles (cooked without salt or fat)
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup (1 ounce) shredded 40%-1ess-fat cheddar cheese

Directions:

Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic. Sauté about 2 minutes. Cut chicken into bite-size pieces. Add to skillet with parsley, oregano, basil, salt, pepper, and tomatoes. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat.

Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers.

Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes.

Serves 6

Per serving: 232 calories, 26 grams protein, 5. 6 grams fat, 18.4 grams carbohydrate, 36 milligrams cholesterol, 735 milligrams sodium, and 244 milligrams calcium.

Classic Tiramisu

My Realtor sends me monthly recipes, and this one sounds wonderfully scrumptious.



Ingredients:



5 cups espresso coffee, cooled to room temperature

32 ladyfinger cookies

10 egg yolks

2/3 cup sugar

1 lb. mascarpone cheese

2 tbsp. almond extract

2 cups heavy cream

3 tbsps. unsweetened cocoa powder





Directions:



Pour cooled coffee into a shallow dish or large pie pan; quickly dip half of the ladyfingers into the coffee. Do Not Soak! Arrange dipped cookies in the bottom of a glass baking dish.



In a large mixing bowl, whisk egg yolks and sugar until frothy; add cheese and almond extract. Continue whisking until smooth. In a separate bowl, whisk the heavy cream until stiff. Carefully fold cream into cheese mixture; spread half of this filling over the dipped cookies. Dip the other half of the ladyfingers in the coffee and layer on top of the filling. Spread the remaining filling on top of the ladyfingers. Cover and chill for 4 hours. Lightly sprinkle with cocoa powder and serve.

Stuffed Acorn Squash a Fall Delight

Perfect fall and holiday dish. Trying to impress your family and friends, try this one out, it has an amazing taste................................



Ingredients:

2 acorn squash, halved and seeded
1 tablespoon butter, melted
¼ teaspoon garlic salt
1 lb pork sausage (regular seasoning)
½ cup onions, finely chopped
1 celery rib, finely chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1 egg, beaten
2 Tablespoons parsley, chopped


Directions:

Combine the melted butter and garlic salt.
Brush butter mixture over cut sides and cavity of squash.
Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
While the squash is cooking make the stuffing by first cooking the pork sausage until light brown.
Spoon pork into a colander to drain.
Leave about 2 tablespoons drippings in the pan.
Add onions and celery.
Saute 4 minutes.
Add apples and saute 2 more minutes.
Combine the pork, vegetables, and breadcrumbs in a large bowl.
Stir in the egg and parsley. Remove the squash from the oven.
Fill the squash halves with stuffing, mounding it slightly.
Cover and return squash to oven and bake 20 more minutes.

Beef Stew "Irish Style"

An old Kelly Family recipe..................... Beef Stew Irish Style................

Ingredients:


1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Directions:

Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Go Go Chicken

Easy to make crock pot chicken that the whole family will LOVE. Be sure to save the "juice" after cooking so as to pour over your favorite rice.

Ingredients:


3-4 lbs broiler-fryer chickens
2 (14 ounce) cans chicken broth
1 cup water
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
3 tablespoons minced garlic
salt and pepper, to taste after removing the bird


Direction:

Remove skin from from the chicken. Skin will probably not come loose from wings so don't worry about it. Empty the cavity of contents. Wash thoroughly and place in the cooker breast side up.
In a bowl combine all ingredients; mix well and pour over chicken.
Cover and cook on low setting for 8 hours.

How to make homemade Body Lotion

OK, listen up, This one you do not Eat!!

Body lotions can be very expensive, but there is no reason why you shouldn't be able to make your own homemade body lotions. You won't be putting a dent in your wallet or purse, and you can give your creations as gifts!
First, purchase a big bottle of vegetable glycerin. This is great because it's water soluble and it's hypoallergenic, so you won't have to worry about anyone getting adverse reactions to your homemade lotions. You can purchase this at your local nutrition shop, or you can buy it online.
When you have your glycerin, you can mix it with any type of essential oil that smells good to you and that has the properties you need. For instance, sweet almond oil has many vitamins and minerals, including vitamin E. Citronella oil is great for arthritis, joint pain, headaches, etc. Lavender essential oil is great for calming and soothing the mind and body. Whichever essential oil you choose, make sure that it will go well with the skin.
Purchase a big jar of cocoa butter. This is especially concentrated in vitamin E, so it's great for the skin. Melt about 1/2 ounce of cocoa butter for each recipe that you make. You can mix the cocoa butter with some type of oil, such as jojoba or virgin coconut oil, and then making it fragrant by adding a couple of drops of essential oil. You can also add other miscellaneous extracts, such as vanilla. Be creative but make sure that all the ingredients are suitable for the skin.
Purchase thick oils, such as sweet almond oil or virgin coconut oil. Try to purchase the ones which are unhydrogenated, because these are cold-pressed and the least processed. These oils are especially great moisturizers, so they will work well with the skin. Mix these oils up with a teaspoon or so of real honey, and a little bit of flower extract or any essential oil.
Once you make your recipes, make sure that you store them in air-tight containers. You can buy some online which are specially made for cosmetic purposes, but you can use other household containers, too, as long as they are sterile (boil them first) and can be closed tightly. Store these homemade lotions in your fridge or somewhere cool.

Thanksgiving Menu and Recipe Ideas.

The First and most important part of the Thanksgiving meal is the turkey. The easiest and juiciest way to cook a turkey is in a large roasting bag. Seasoned to taste guaranteed to be moist and fall off the bone.

Check your local grocery store, usually found in the foil and wrap section. If you don't like this idea there are a million recipes online to choose from.

Number 2 on the list the stuffing.

Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth

Directions:
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened.
Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.

The Side Dishes

Baked Apples

Ingredients:
4-5 apples, preferably Gala or Macintosh
Brown sugar
4-5 cinnamon sticks
Vanilla
Butter (could substitute margarine)

Directions:

Core the apples and place in a baking dish. Place a cinnamon stick down in the center of the apple and then fill the center with brown sugar. Take about a 1/4 teaspoon of vanilla and drizzle across the brown sugar, then coat the top of the apple in butter and bake in a 350 degree oven for approximately 20-30 minutes or until apples are tender but not mushy.
The apples are great alone or served with a little whip cream, ice cream or caramel sauce.

Candied Yams

Ingredients:
1 can yams OR 4 Fresh yams
1/4 cup butter
1/2 bag miniature marshmallows
1/2 cup Orange juice OR 1 orange, sliced
1/4 cup Brown sugar

Directions:
Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.
Bake for 30 minutes at 350 degrees or in any oven temperature (for example, along with the turkey) until marshmallows melt and liquid is bubbly.

Broccoli casserole

Ingredients:

2 10-ounce packages frozen cut broccoli
2 cups frozen whole small onions or 1-2 coarsely chopped onions, boiled in water until tender (optional)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
salt and pepper to taste
1 cup milk
1 3-ounce package cream cheese
1/2 cup shredded cheese (I use cheddar; you can use American or your favorite cheese)
1 cup soft bread crumbs tossed with 2 tablespoons melted margarine

Directions:

Cook broccoli according to the package directions; drain. Put broccoli and the optional onions, drained, in a 1 1/2 quart casserole dish.
In a medium saucepan, over low heat, melt the margarine or butter. Blend in the flour, salt and pepper. Add the milk, all at once, and mix well. Heat over medium heat, stirring constantly, until the sauce thickens and bubbles. Reduce the heat to low and add the cream cheese; mix until smooth.
Pour the sauce over the vegetables and mix gently. Top with the shredded cheese and then sprinkle the bread crumbs on top.
Bake at 350 degrees F for 40 to 45 minutes. Serves 6.

Green Bean Casserole

Ingredients:

1 can (10 3/4 ounces) cream of mushroom soup
2 16-ounce cans of cooked green beans (or one 20 ounce package of frozen green beans)
1/2 cup milk
1 teaspoon soy sauce (if desired)
Salt and pepper to taste
1 1/3 cups canned french fried onions

Directions:

Cook green beans according to the package directions. In a 1 1/2 quart casserole dish, mix the green beans, soup, milk, soy sauce and 2/3 cup of the french fried onions. Salt and pepper to taste.
Bake at 350 F. for 25 minutes. Sprinkle the remaining french fried onions on the top of the casserole and bake for another 5 minutes.

Gravy

Ingredients:


Meat juices from roast turkey
3 to 4 tablespoons reserved fat from drippings
Water, chicken broth or giblet broth
1/4 cup all-purpose flour
Salt and pepper to taste
A few drops of Kitchen Bouquet (browning sauce), if desired

Directions:

Remove cooked turkey to a platter. Leaving the crusty bits from the turkey in the roasting pan, pour the juices and fat into a large measuring cup or bowl; skim off all but about 3 to 4 tablespoons fat. (I usually remove the needed fat and set it aside in a small bowl and then skim off and discard the remaining fat.)
Return the fat to the roasting pan and stir in the flour. Blend well. Cook and stir this mixture over low heat until bubbly, either right in the roasting pan or transfer to a large saucepan.
Remove the pan from the heat and stir in the liquid (pan drippings plus enough water, broth or giblet broth to make 2 cups) all at once. Season with salt and pepper and add the Kitchen Bouquet. Mix very well using a wire whisk for best results. Return the pan to the heat and simmer until it thickens slightly, about 2 to 3 minutes.
You can add a can or jar of prepared turkey gravy to your homemade gravy if you don't have sufficient pan drippings to make enough gravy for your family and guests.

Mashed Potatoes

Ingredients:


1 1/3 pounds baking potatoes, peeled and cut into quarters
2 tablespoons butter or margarine
2 to 4 tablespoons milk
1/4 teaspoon salt
Salt and pepper to taste

Directions:

In a medium saucepan, put potatoes in enough salted water to cover them. Quickly bring the water to a boil over high heat. Reduce heat, cover with a vented lid if desired, and cook for about 20-25 minutes, or until potatoes are tender when poked with a fork.
Drain the potatoes. Place potatoes in a bowl and mash them with either a potato masher or an electric beater set to low speed. Mix in butter or margarine and season with salt and pepper. Gradually beat in enough milk to make the potatoes light and fluffy.

Scalloped Corn

Ingredients:

1 egg
Salt to taste
Pepper to taste
1 can (15 ounce) cream-style corn
1 can (15 ounce) golden whole kernel corn (drained, but reserve 3 tablespoons liquid)
Butter or margarine
1/3 cup half and half (milk and cream)
24 to 30 soda crackers, crushed (reserve an adequate amount for topping)

Directions:Beat egg in a bowl with a fork until frothy. Blend in seasonings, reserved liquid and corn. Add chunks of butter (about 2 tablespoons), cream, and cracker crumbs; mix well.
Turn into a buttered 1 quart casserole. Top with reserved crumbs and dot generously with butter.
Bake at 350 F. 30 minutes.

Watergate Salad

Ingredients:

1 small package Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 ounce) crushed pineapple in juice
1 cup miniature marshmallows
1/2 cup chopped nuts (optional)
1-3/4 cups thawed Whipped Topping

Directions:
Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Chill well.
I don't use all the pineapple juice when I make this and I use all the small bowl of cool whip; I don't try to measure cool whip!

Sweet Potato Balls

Ingredients:

3 pounds of sweet potatoes (cooked)
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 egg
miniature marshmallows
3/4 cup gingersnap cookie crumbs

Directions:

Mash potatoes while they are still warm, add butter salt and pumpkin pie spice. Add egg until combined. Chill until firm; roll them into balls (about golf ball size). Place 2 marshmallows in each one then and form again into a ball. Then roll them in the crumbs. Bake in a 400 degree oven on a lightly greased cookie sheet for 10 to 15 minutes.

Cranberry Fluff

Ingredients:

1 can of cranberry whole berry sauce
8 ounce package miniature marshmallows
8 ounce pkg lite or fat free cream cheese
1 20-ounce can crushed pineapple, undrained
1/2 cup flaked coconut
1 sliced banana
1 8-ounce tub lite cool whip topping

Directions:

Cream together the cream cheese, cool whip. Stir in berries, pineapple, coconut and marshmallows.
Just before serving stir in the sliced banana.Makes 8- 10 servings
A creamy cranberry salad. Even people who normally don't like cranberries will eat this salad and it can be made ahead of time.


Don't forget to garnish your table with the must haves for thanksgiving; black and green olives, deviled eggs, dinner rolls or fresh baked biscuits, boiled onions (my personal favorite), and just a plain old ordinary vegetable for those who do not like the fancy dish.

Cheesy Stuffed Zucchini Recipe

Get your taste buds ready for a real treat!

Ingredients:


6 medium zucchini
3 cups butter cracker crumbs, crumbled
1/2 cup grated Parmesan cheese
1 small onion, minced
3 tablespoons minced parsley
1/8 teaspoon pepper
1 teaspoon salt
2 eggs, beaten
2 tablespoons butter
Parmesan cheese for topping

Directions:

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese and bake at 350° for 30 minutes.

Southern Ham Casserole

With the Holidays coming there will be plenty of left overs to make your special casseroles with. Here is a delicious recipe for a Southern style ham casserole.

Ingredients:

1 lb country ham slices or regular smoked ham in one piece
1 large onion, diced
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese
(8 oz)1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) margarine, melted
1 cup dry plain bread crumbs

Directions:

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking. To bake frozen casserole, first thaw in the refrigerator. Before baking, drizzle with margarine and sprinkle with bread crumbs. Bake as directed.

Cheesy Meatloaf

Don't let anyone fool you, Everybody loves a good meatloaf. The sandwiches the next day are FABULOUS!!

Ingredients:

2 eggs
1 cup buttery cracker crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 pounds lean ground beef
8 ounces spaghetti sauce
1 cup grated mozzarella cheese

Directions:

Combine the eggs, cracker crumbs, milk, Parmesan cheese, onion, salt, oregano and beef.
Mix well.
Shape into a loaf and place in a lightly greased loaf pan.
Bake at 350 degrees F for about 1 hour.
Drain any liquid off.
Spoon the spaghetti sauce over meat loaf, then top with grated mozzarella cheese.
Bake another 10 minutes.

Chicken and Dumplings

Truly a delicious delight. We had it for dinner the first time 2 nights ago and my 13 year old son did not even know what a dumpling was. He had two huge bowls.


Ingredients:
3 pieces of boneless chicken breasts
5 or 6 cans of broth (or bullion cube)
½ bag of mixed veggies
2 cups Bisquick
2/3 cup of half and half

Directions:
Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.
Drop by spoonfuls into boiling broth.
Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.
Optional Additions: Garlic powder and pepper to taste.