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Post by Pallison on Nov 16, 2011 23:56:56 GMT -5
Layered Thanksgiving Casserole from Sandra Lee Semi-Homemade Magazine Nov. Dec. 2010 Makes 6 servings (fewer if one of them is me...!!!) Prep: 15 minutes, Bake: 20 minutes Stand: 10 minutes 1 (2-pound) container mashed sweet potatoes 1 (12-ounce) bag fresh green beans 1 (6-ounce) box stove-top stuffing mix for turkey 2 cups chopped cooked turkey 1 (14-ounce) can whole berry cranberry sauce 1 (10 1/2- ounce) can turkey gravy 1. Preheat oven to 350*. Spray a 13x9-inch baking dish with nonstick cooking spray. 2. Microwave sweet potatoes and green beans according to package directions. Prepare stuffing mix according to package directions. 3. In bottom of prepared baking dish, spread sweet potatoes. Layer turkey, prepared stuffing, cooked green beans, and cranberry sauce. 4. Bake for 15 to 20 minutes, or until heated through. Let stand for 20 minutes. Heat gravy according to package directions, and pour over top. Serve immediately.  You really don't need a recipe for this. Just use what you have or what is easiest to get. I have used genuine Thanksgiving leftovers. I have used canned sweet potatoes heated and mashed with a fork. I have used canned green beans. I have used deli turkey, I have used roasted turkey breast and in a pinch I have used sliced turkey sandwich meat (not the best but it's what I had). I have used homemade gravy. I have used jarred and I have used one of those packets you mix with water. And it all comes out good. I dare anyone to mess this casserole up...!!!!!!!! Gosh, I am soooo hungry now...guess I'll go have a chili dog...hey, the ingredients are here and it's easy.... ;D ;D ;D |
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Post by Kpatch on Nov 17, 2011 8:32:42 GMT -5
I'm saving this one to my recipe file. It sounds fabulous. Thanks PA!
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Post by fluffysmom on Nov 17, 2011 11:00:29 GMT -5
It wouldn't be 6 servings if my hubby was eating it. LOL The recipe sounds yummy. I love cranberries.
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Post by sportsgirl on Nov 22, 2011 12:59:22 GMT -5
Pumpkin Bread Ingredients 4 Eggland's Best eggs 1/4 cup canola oil 3/4 cup lowfat buttermilk 1 teaspoon vanilla extract 2/3 cup water 1 can (16 oz) pure pumpkin 3 1/2 cups all purpose flour 3 cups sugar 2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon ginger 2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoon salt Preheat oven to 350°F; Spray 2 9X5 loaf pans with nonstick cooking spray and set aside. In a large bowl, sift together all of the dry ingredients and set aside. In another large bowl, using a hand mixer, or a stand mixer fitted with the paddle attachment, mix all the wet ingredients together until well blended. Gradually add dry ingredients to pumpkin mixture, blending well after each addition. If you are using nuts, stir in after all ingredients are combined. Pour evenly into loaf pans and bake 45-50 minutes, or until tester inserted in the middle of the pans comes out clean. Serve with whipped cream, or powdered sugar and enjoy. Notes and Suggestions One of the loaves can easily be frozen to enjoy later on in the season, or as a delicious, quick dessert for impromptu guests. After cooling completely, remove from pan and wrap tightly with plastic wrap. Bread can be stored in the freezer up to one month. This recipe can make up to 5 small loaves using a 5X3X2 size pan. Follow recipe as directed, but reduce cooking time to 25-30 minutes. Yield Makes 24 servings; 12 servings per loaf. www.egglandsbest.com/recipes/holiday-favorites/recipe/11-10-17/Pumpkin-Bread.aspx?ReturnURL=%2frecipes%2fholiday-favorites.aspx%3fPage%3d4 |
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Post by fluffysmom on Nov 22, 2011 14:46:22 GMT -5
I love pumpkin. Thanks SG.
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Post by Carla on Nov 22, 2011 21:40:50 GMT -5
oh this thread is making me super hungry!!! Plus we have Food Network on... not helping!
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Post by mikey on Dec 11, 2011 10:27:43 GMT -5
I just found this thread and got really excited!  |
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Post by MrsM on Dec 11, 2011 11:07:03 GMT -5
Every time I read this thread I get super hungry!!!
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Post by Pallison on Dec 13, 2011 5:29:07 GMT -5
I'm looking for Lemon Drop Vodka cupcakes.....where are you kpatch....  Heck, guess I'll just drink the dang vodka..... |
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Post by Kpatch on Dec 13, 2011 7:07:53 GMT -5
I haven't posted it yet, PAllison. But I plan to. For the benefit of members here, I had PM'd our resident cupcake maker and asked if she ever made Lemon Drop cupcakes. I found a recipe for it in a magazine in my state room on the cruise, and I plan to try it. I'll be posting it here as well.
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Post by fluffysmom on Dec 13, 2011 14:07:32 GMT -5
Sounds yummy!
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Post by Pallison on Dec 13, 2011 20:44:59 GMT -5
Don't know about the cupcakes, but that vodka was mighty fine...!!!!!!!
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Post by Kpatch on Dec 18, 2011 9:43:14 GMT -5
Have any of you ever made cupcakes inside ice cream cones? If it's a scratch recipe (not a mix), do you just follow the same baking instructions as you would without the ice cream cone?
I'll post the Lemon Drop cupcake recipe later today.
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Post by Pallison on Dec 18, 2011 10:19:19 GMT -5
On the ice cream cone cupcakes, you can just use a regular cake batter and fill them up 2/3 or so full and back them in the cones. And I don't remember how long you cook them for....I'd start with maybe 12 minutes and them check them..... It helps if you set them in a cupcake pan to keep them more stable....you can bake cupcakes in all kinds of things....I like baking cappuccino cupcakes in those little sampler cups you get from Starbucks....they come out soooo cute......
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Post by Kpatch on Dec 18, 2011 11:33:25 GMT -5
Thanks for the info PAllison!
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Heck, guess I'll just drink the dang vodka.....