More Recipes for Thanksgiving Time

My Mama Jo makes this and I love it. I tried to do it without her recipe and only by memory, well, I used a little too much Tang and it made it super tangy. And bright orange. Maybe ok for tailgating to a Clemson game because of the color but it will make your cheeks suck in.

TANG PIE

2 Already prepared graham cracker pie
shells
1 9oz container of Cool Whip
½ cup of Tang (just the mix, not prepared)
1 16 oz container of sour cream
1 can of sweetened condensed milk
Mix all ingredients together with a hand mixer until smooth and then pour into pie shells. Chill overnight.


My boys make this for Thanksgiving sometimes. Just depends on what kind of mood they are in. They got this from Paula Deen. We were watching it one day and they decided they wanted to make it.

Easy Eclair Cake
1 box graham crackers
6 oz. instant vanilla pudding
12 oz. Cool Whip
Line oblong baking dish (7x11) with graham crackers. Mix together pudding by directions on box. Fold in Cool Whip. Pour 1/2 mixture over crackers. Repeat, ending with crackers on top.
ICING:
1 c. sugar
1/3 c. cocoa
1/4 c. milk
Boil for 1 minute. Add 1/4 cup butter and 1 tsp. vanilla. Let cool 30-40 seconds. Pour on top of graham crackers. Keep refrigerated.

Recipe of the Week

Southern Style Dressing


Cornbread, recipe follows

7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread: 1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk 2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake
for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

Birthday Shout Outs!

Need to say a Happy Birthday to the following:

Happy Birthday Whitney, Nov. 5th
Happy Birthday Melody, Nov. 5th
Happy Birthday Malorie, Nov. 13th
Happy Birthday Susan, Nov. 13th
Happy Birthday Donna, Nov. 15th

Also a big Happy Birthday to Kelley. I can't for the life of me remember what the date of your birthday is, but I know it's toward the end of the month. LOL.

Recipe of the Week

Since Thanksgiving is right around the corner, I am posting one of James' favorite Thanksgiving Day desserts. I am not a big fan of it though....I don't like Pumpkin.


Pumpkin Cheesecake

Crust: 1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling: 3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
For Crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Rays Baseball Banquet

Landon's fall baseball team the Tampa Bay Rays had their baseball banquet at Frodo's Monday night. Here are just a few pictures from the night.

Their coach gave each player a baseball and he wrote a little personalized message on it for them. They then got to sign each others. I jokingly told James that Landon was autographing his first of many baseballs that night. His ultimate dream is to preach and play with the Boston Red Sox.

Recipe of the Week

Eight Layer Casserole


Ingredients
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)

Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Makes 8 servings

6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.�Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Happy Belated Birthday Miley!

I am late posting this because I was so busy on Halloween, so sorry Miley. Happy first birthday to our own Halloween Baby. You were a beautiful fairy!
Miley is our great niece. Ansley and JR are the proud parents of this little girl and she also has a big sister named Remi who is 3.

New Dining Room Paint

We recently had our dining room painted. It is now a soft green. Called Hazy Jade in case you are wondering. Forgive some of the junk still on the table, we are having to make a run to Goodwill soon.