Saturday, November 21, 2009

Quick and Easy Recipes for Thanksgiving

Last week I promised a couple of recipes for dishes you could take to that Thanksgiving pot luck.  These are different, delicious, and most importantly, easy.  Keep your eye on this blog between now and Thursday, Dear Reader.  You might be able to get enough recipes to create an entire TG dinner.  Eat Hearty, and Happy Thanksgiving.

This is the ultimate veggie dish.  You can certainly use another vegetable besides Broccoli.  Any veg tastes great with a cream cheese sauce.

Broccoli-Onion Deluxe  (also make with Brussels sprouts instead of broccoli)

Serves 6


2 10-oz packages frozen cut broccoli

2 cups frozen small white onions or 3 medium onions, quartered

¼ cup butter

2 tbsp flour

¼ tsp salt

1 cup milk

1 3-oz package cream cheese

½ cup shredded sharp cheddar cheese

1 cup soft bread crumbs


Cook broccoli according to package directions and drain.  Cook the frozen or fresh onions in boiling salted water until tender and drain.  In saucepan melt half the butter.  Blend in flour, salt, and a dash of pepper.  Add milk.  Cook stirring constantly, until thickened and bubbly.  Reduce heat and blend in cream cheese until smooth.  


Place veggies in 1 ½ quart casserole.  Pour the sauce over the top and mix lightly.  Top with cheddar.  Melt the remaining butter and toss with bread crumbs.  Sprinkle atop casserole.  Bake at 350 until heated through, 40-45 minutes.


This recipe was given to me years ago by my late sister-in-law, LaNell


Boiled Chocolate Oatmeal Cookies 

Makes 40 cookies


1 stick butter 1 tsp vanilla

½ cup milk 3 cups quick-cooking oats

2/3 cup cocoa 1 cup chopped nuts

2 cups sugar

½ tsp salt


Combine all of left column in saucepan and bring to boil.  Boil two minutes.  Add 1 tsp vanilla.  Remove from heat and add 3 cups oats.  Add 1 cup nuts.  Drop by teaspoon on wax paper and let set.


This luscious dish was brought to me by my friend Tara when my husband was sick.


Overnight Lasagna 

Serves 8 to 10


1 ½ lb ground beef or ground turkey

1 (32 oz) jar spaghetti sauce

1 to 2 tsp Italian seasonings

Handful of fresh spinach or 1 pkg frozen (defrosted) (optional)

Fresh sliced mushrooms or 1 can mushrooms (optional)

24 oz cottage cheese

2 cups shredded mozzarella cheese

½ cup parmesan cheese

6 uncooked lasagna noodles

2 eggs


Brown ground beef or turkey and drain off fat.  Add jar of spaghetti sauce and Italian seasonings.  Simmer for 10 minutes.  Add spinach and/or mushrooms to sauce if desired.  In separate bowl, mix cottage cheese, eggs, and cheeses.  Glaze bottom of 9x13 pan with meat sauce.


Put casserole together as follows: 1. One layer of uncooked noodles in bottom of pan, 2. Spread ½ of meat sauce over noodles, 3. Pat all of cheese mixture over meat sauce, 4. Add second layer of uncooked noodles, 5. Top with remaining meat sauce.  Cover and refrigerate overnight (or for a few hours if making in the morning for that evening).  Top with more shredded mozzarella cheese, bake 1 hour at 375.


World's easiest dessert from Tara's mother-in-law, Ronnie.


Fruit Crunch Cake or Pie  (uses apple pie filling, but is also good with cherry or blueberry)


1 (20 oz) can crushed pineapple in juice

1 (21 oz) can pie filling

1 (18.5 oz) box butter recipe yellow cake mix

1 cup chopped pecans

¾ cup butter, melted


Preheat oven to 350.  Pour pineapple with juice into 9x13 baking pan or two 8 inch pie pans; spread evenly over bottom of the dish.  Spoon pie filling evenly over pineapple.  Sprinkle cake mix over pie filling, level with a fork.  Sprinkle pecans evenly over cake mix, drizzle with melted butter.  Bake 35-45 minutes or until browned and bubble.


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