Wednesday, November 26, 2008

Rub a dub, dub, thanks for the grub...

Thanksgiving for my family is always a huge eating event. My parents host my mother's siblings and their families for lunch the Saturday after Thanksgiving. It has been that way as long as I have been alive I think. We begin the day usually with a pancake breakfast prepared by my dad. Then the family starts arriving about mid-morning. The snacks are put out, and we continue eating until our late afternoon lunch. Really...we just eat ALL DAY LONG! Here are some family favorites though!


Mississippi Sin

8 oz. cream cheese (Softened)
8 oz. sour cream
1 cup chopped ham
1 cup shredded cheddar (mild)
½ cup chopped green onions
1 loaf Hawaiian bread

Directions: Mix all ingredients together. Dig out center of bread. Put mixture into shell and cover with foil. Cook for 45 at 350 degrees. Eat with bread bits, Fritos, melba toasts, etc.

Easy Cheesy Chili Dip

1 pkg. cream cheese
1 can chili
1-2 cups shredded cheddar cheese
Frito Scoops

Directions: Spread cream cheese in small baking dish. Dump chili on top. Cover with shredded cheese. Bake at 350 for 15-20 minutes, or until cheese is melted and chili is bubbling. Serve with chips.

Main Course: Fried turkey and honey baked ham.

Side Dishes:

Mixed Vegetable Salad

Southern Cornbread Dressing

Squash Casserole

3 lbs. squash
½ cup cracker crumbs
2 eggs
1 tsp. sugar
½ cup chopped onion
1 stick margarine

Wash and cut squash. Boil until tender, drain, and mash. Add eggs, sugar, onion and ½ margarine. Melt ½ margarine. Pour mixture into baking dish and spread melted margarine on top. Sprinkle crackers on top. Bake at 375 degrees until brown. (Apprx. 1 hour)


Dutch Apple Pie

It's The Great Pumpkin, Bars

Chocolate Chip Pound Cake

1 butter cake mix
3 oz. chocolate instant pudding
1 cup vegetable oil
4 eggs
¼ cup water
8 oz. sour cream
1 tbsp. vanilla
6 oz. chocolate chips
½ cup frosting (chocolate)

Mix first seven ingredients well for 2-3 minutes. Fold in chips. Pour into greased bundt pan. Cook at 325 degrees for 1 hour and 10 minutes. Don’t open door. Allow to cool for 15 minutes. Remove cake to serving plate and allow to cool for at least an hour. Drizzle frosting over cake. Allow frosting to set before covering cake.

Coconut Cream Pie

Step 1: Preheat oven to 400 degrees. Mix thoroughly in saucepan.

1/3 cup sugar
3 ½ tbsp. cornstarch
¼ tsp. salt
1 cup shredded coconut
3 egg yolks

Step 2: Stir in gradually until smooth mixture of following ingredients.

1 cup Evaporated Milk
1 cup water

Cook and stir over low heat until thickened, about 10 minutes.

Step 3:
Remove from heat and stir in 1 ½ tsp. vanilla. Cover and cool thoroughly. Put into cold 9-inch baked pasty shell. Spread with meringue.

Step 4: Meringue –Beat 3 egg whites until stiff, but not dry. Gradually beat in 6 tbsp. of sugar. Spread on top of pie.

Step 5: Sprinkle ½ cup shredded coconut over top. Bake for 7-8 minutes or until light brown. Cool thoroughly before cutting with wet knife.

Happy Thanksgiving!!!

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