Hey Y’all
With Thanksgiving under a week away, we decided to reach out to our friends on Facebook and ask them to share some of their favorite Thanksgiving Meal Recipes with all of us. Tradition fills the Holiday season starting with prepping your families Thanksgiving Feast! We’ve spent many Thanksgivings at home and just as many away because of the Military. We’ve learned that the tradition varies from kitchen to kitchen and we are really excited to share some of those traditions from our Friends on our Facebook Page with y’all.
So here are Ten that we selected for this post, but we ENCOURAGE you to go to the post yourself and read through the recipes in the comments and the memories and traditions each person shared, and while you are there share yours with us too! Here’s where you can find the post. Thanksgiving Recipe Exchange.
HAM GLAZE: From the Kitchen of Christine Marie
- 2 sticks of of Salted Butter
- 1 Cup Brown Sugar
- 1 Cup of Honey
- Splash of Maple Syrup
Combine ingredients in a cast iron skillet on the stove. Stir until the sugar dissolves. Cove your cooked ham with the glaze and MAKE SURE TO GET IN THE NOOKS and CRANNIES. Put the Ham back in the Oven for about 10 to 15 Minutes and you have the perfect glazed ham for the Holidays.
RANCH POTATOES: From the Kitchen of Leslie Johnson Pollock.
GREAT GRANDMOTHER’S TEA CAKES: From the Kitchen of Rebekah Welch. Rebekah states that the recipe is well over 100 years old. The only thing she has changed is she uses the Butter Crisco instead of the Plain.
HOMEMADE CRANBERRY SAUCE: From the Kitchen of Jill Tharaldson.
- 2 Cups Apple Cider
- 2 Cups Sugar
- 1/4 Cup Water
- 2 Cinnamon Sticks
- 2 12 oz Bags of Fresh Cranberries
Combine Apple Cider, Sugar, Water and Cinnamon Sticks. Simmer until sugar dissolves. Add the cranberries and simmer until the cranberries pop. Let cool to room temperature and store in refrigerator overnight. Remove cinnamon sticks before serving. OPTIONAL: Add some orange zest. According to Jill the orange zest gives it an extra pop.
HOMEMADE MAC AND CHEESE: From the Kitchen of Jeri Moore Bielefeldt. This recipe was passed down to her from her Mother-in-Law
BONE IN CROCKPOT TURKEY BREAST: From the Kitchen of Julie Lambert Kellick. Her Father-in-Law made this turkey one year. After his passing they continued the tradition to honor him.
The Turkey Breast must be Bone in and it Must Be Frozen.
Put in the crockpot with a few stalks of celery and a few slices of onion. Cook for 10-12 Hrs on High! That Simple, and it’s delicious.
QUICK AND EASY PEANUT BUTTER PIE: From the Kitchen of Carol Foster
- 1 container of Cool Whip or similar Topping
- A ten pack of Reese’s Peanut Butter Cup Candy Bars
- 1 Graham Cracker Crust (Sometimes she uses the Oreo Crust)
Open reese’s cups and place in a microwaveable bowl. Watch closely and melt in 30 second intervals until it is completely melted. Remove and stir into the cool whip until thoroughly mixed. Put the filling into the pie crust and then place in freezer for 4 hours. Garnish with small reese’s. If you let the pie sit out for 15 minutes before serving, it is easier to slice.
UNBUNDLED GREEN BEANS: From the Kitchen of Tina Chapman
A Note from Tina: I don’t really measure so these are approximations. You can use any canned green beans. I like Allen’s Kentucky Wonder (Fat and Snapped) Walmart and Dollar General usually have them. To feed a 4 people I use 2 of the large cans.
Pour beans into sauce pan. Add chopped small onion (I use about 2 tablespoons of onion flakes). 1/4 to 1/3 cup brown sugar, 5 slices of crumbled bacon (I buy Hormel already cooked from Sam’s). Cut each strip into smaller pieces. Season with salt and pepper. Add 3 tablespoons of white vinegar and 3 tablespoons of soy sauce. Simmer on Medium Heat for about 15 or 20 Minutes.
BROCCOLI CASSEROLE: From the Kitchen of Kathy Winter
- 1/2 Cup Diced Onion
- 1/2 Cup Diced Celery
- 1 9oz. package of frozen chopped broccoli
- 1 Cup cooked rice
- 1 Can Cream of Chicken Soup
- 1 Can Evaporated Milk
- 1 8oz Jar of Chez Whiz
Saute onion and celery in oil until tender. Cook broccoli according to package directions. In casserole dish combine soup, milk, chez whiz, and rice. When onions, celery, and broccoli are done add to other ingredients. Mix well to combine. Bake at 350 degrees for 45 Minutes.
HOMEMADE DUMPLINGS: From the Kitchen of Winnie Weber
Mix Flour, egg, salt, and water NO Measuring, until you get a dough consistency. Flour your cutting board and rolling pin. Grab a small amount of dough and roll to a decent thickness, then cut top to bottom and in smaller pieces. Boil chicken stock, homemade or swanson’s, you can always add boilion flavoring. Put the noodles in and they take minutes to cook.
We are so grateful to all of our friends for sharing their recipes with us! Please go check them out right here so you can see all of them, and we would love for you to share yours with us too!!!
As Always we would love it if you would spread the love and..
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Happy Thanksgiving, and God Bless- Lizzy and Erin
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