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Thanksgiving

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Thanksgiving - Page Text Content

BC: May The Bounty Of The Season Fill Your Heart And Your Home | By Polly Ann Priess Thanksgiving, 2012

1: "Thanksgiving Day will soon be here It comes around but once a year If I could only have my way, We'd have Thanksgiving every day."

2: Weight of Bird 10-18 lbs. Bake Time: 3-3 1/2 hrs. (unstuffed) Bake Time: 3 3/4-4 1/2 hrs. (stuffed) | Weight of Bird 18-22 lbs. Bake Time: 3 1/2-4 hrs. (unstuffed) Bake Time: 4 1/2-5 hrs. (stuffed) | Weight of Bird 22-24 lbs. Bake Time 4-4 1/2 hrs. Bake Time: 5-5 1/2 hrs. (stuffed)

3: "There is always something for which to be thankful." -Charles Dickens

4: Ingredients: 1 cup butter, melted 4 eggs, beaten 2 (8.5 oz) pkgs dry corn bread mix 2 (15 oz) cans whole kernel corn, drained 2 (14.75 oz) cans creamed corn 2 cups sour cream 1 to 1 1/2 cups shredded cheese | Directions: Preheat oven to 350~ F. and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown. Remove from oven, top with cheddar cheese, return to oven ... bake 5-10 minutes longer until cheese had melted. Let stand for 5 minutes. Serve while warm.

5: Yummy Corn Cassrole

6: A Day Of Thanks | Polly's Pumpkin Pie

7: In | Ingredients: 1 can Libby's Pumpkin Pie Mix 1 can Sweetened Condensed Milk 2 Large Eggs 1 unbaked Pie Crust Cinnamon, Sugar, Cloves & Ginger Directions: Mix all ingredients and pour into pie crust. Sprinkle the top with cinnamon, sugar, cloves & ginger. Bake in preheated 425~ oven for 15 minutes. Reduce to 350~ and bake for 40 minutes or until pie is done. Top with Cool Whip.

8: Polly's Pecan Cheesecake Pie

9: Ingredients: 1 refrigerated pie crust 1 (8oz) pkg cream cheese (softened) 4 large eggs 3/4 cup sugar 2 teaspoons vanilla extract 1 1/4 cups chopped pecans 1 cup light corn syrup | Fit pie crust into 9 inch pie plate, fold and crimp. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla at medium speed. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350~ on lowest oven rack 50-55 minutes until pie is set. Cool on rack 1 hour. Serve immediately.

10: Arkansas Strawberry Pie

11: Ingredients: 1 refrigerated pie crust 1 1/2 pkgs. cream cheese 3 cups sugared strawberries 3 tablespoons cornstarch 1 tub Cool Whip | Roll out pie crust, bake at 350~ for 8 minutes. Take cream cheese and spread on warm pie crust. In saucepan, cook 3 cups sugared strawberries with about 3 tablespoons cornstarch till juice is absorbed. Strawberry mixture will turn deep red. Pour into shell. Chill about 4 hrs. to 1 day. When you are ready to serve, top with Cool Whip.

12: Cherry Cheese Pie

13: Ingredients: 1 1/4 pkg cream cheese 1 1/4 can sweetened condensed milk 1/3 cup plus 1 tablespoon plus 1 teaspoon lemon juice 1 1/4 tsp vanilla extract 1 graham cracker crust 1 1/4 can cherry pie filling | Instructions: Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust, chill 4 hours until set. Top with cherry pie filling.

14: Chocolate Silk Pecan Pie

15: Ingredients: Crust: 1 refrigerated pie crust 2 eggs 1/3 cup sugar 1/2 cup dark corn syrup 3 tablespoons butter, melted 1/2 cup chopped pecans Chocolate Filling: 1 2/3 cup water 3 tablespoons cornstarch 5 tablespoons cocoa 1 (14 oz) can sweetened condensed milk 3 egg yolks, beaten 2 tablespoons butter 1 teaspoon vanilla Meringue: 3 egg whites ]6 tablespoons sugar 1/2 teaspoon vanilla | Heat oven to 350~ Place pie crust in 9-inch glass pie plate. In small bowl, beat eggs with electric mixer until well blended. Stir in pecans. Pour into pie plate. Bake 40-55 minutes or until center of pie is puffed and brown. Cool 1 hour. Mix water, cornstarch, & cocoa until smooth. Stir in condensed milk and egg yolks. Cook until thick, stir in butter, add vanilla. Refrigerate 1 hr, 30 minutes. Gently stir chocolate filling; pour over cooled pecan filling in crust. Beat egg whites until frothy, gradually add sugar until stiff peaks form. Add vanilla, spoon onto pie to seal pie. Bake at 325~ for 15-18 minutes Refrigerate 1 hour before serving.

18: Deviled Eggs Ingredients: 12 hard boiled eggs 1/4 cup mayonnaise 1/4 cup mustard 1 small jar dill relish Paprika to taste | Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork, then stir in mayonnaise, mustard & relish until mixed well. Spoon into halves. Garnish with paprika.

19: "Forever on Thanksgiving Day, The heart will find the pathway home." ~ Wilbur D. Nesbit

21: Green Bean Casserole 1 can (10 3/4 oz) Condensed Cream of Mushroom Soup 1/2 cup Milk 1 teaspoon Soy Sauce Dash Ground Black Pepper 4 cups cooked cut Green Beans 1 1/3 cups French's French Fried Onions Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2 quart casserole dish. Bake at 350~ for 25 minutes until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes until the onions are golden brown.

22: Jello Salad 1 Large pkg. Lime Jello 2 cups Water 2 small tubs Cool Whip Chopped Pecans 1 Large, 1 Small tubs of Cottage Cheese 1 Large can Crushed Pineapple 1 Large bag mini marshmallows Bring 2 cups water to boil, add pkg of Jello and bag of marshmallows until melted. Put in freezer for 25 minutes. Remove and stir in remaining ingredients, refrigerate until sets, about 4 hours.

23: "Thanksgiving Day will soon be here It comes around but once a year If I could only have my way, We'd have Thanksgiving every day."

24: Hash Brown Casserole 1 (2lb) pkg frozen hash browns, thawed 1/2 cup melted butter 1 (10.75 oz) can condensed cream of chicken soup 1 (8 oz) container sour cream 1/2 cup chopped onions 2 cups shredded cheddar cheese 1 tsp salt 1/4 tsp black pepper 2 cups crushed cornflakes cereal 1/4 cup melted butter Preheat oven to 350~. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 qt casserole dish. In medium saucepan over heat, saute' cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.

27: "Forever on Thanksgiving Day, The heart will find the pathway home." ~ Wilbur D. Nesbit

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  • By: Polly P.
  • Joined: over 5 years ago
  • Published Mixbooks: 3
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About This Mixbook

  • Title: Thanksgiving
  • Tags: None
  • Published: about 4 years ago

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