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Judi’s Surprise From: Judi Gatson
1 cup of Dannon Vanilla low-fat yogurt Handful of chopped or crushed pecans (or your favorite nuts) 1 granola bar chopped or crushed Diced strawberries (or your favorite fruit)
Combine yogurt, pecans, granola and ½ of the strawberries in a colorful holiday mug and stir. Top with strawberries. You're done! Enjoy guilt-free.
Alternate preparation: Layer yogurt, pecans, granola and strawberries in a tall clear or decorative parfait glass. Keep layering until you get to the top. You're done! Enjoy guilt-free.
Wishing you and your family a joyous season of Thanksgiving! ~ Judi
Parmesan Mashed Potatoes From: Dawndy Mercer
8-10 potatoes (boiled) 2 cups of sour cream 2 eight ounce packages of cream cheese 1 cup grated parmesan cheese 4 tablespoons butter (for mixture) 2 tablespoons butter (for preparing dish) Salt and Pepper
Beat sour cream and cream cheese together. Add drained potatoes. Beat until smooth. Add 4 tablespoons of melted butter. Add salt and pepper to taste.
Rub the inside of a large casserole dish with the 2 tablespoons of butter. Sprinkle ¼ to ½ cup parmesan cheese to coat bottom of dish. Then pour potato mixture into dish. Dot top of potatoes with remaining butter and sprinkle remaining parmesan cheese on top.
(You can cover with aluminum foil and freeze until needed.) Bake at 350 for 25 minutes. Serves 10 people. Enjoy!
Ingredients: One pound of ground sirloin A package of whole wheat hamburgers buns A package of pre-cooked bacon One quarter pound of blue cheese Grill seasoning One onion Lettuce for Burgers Tomato for Burgers Condiments of choice
Cooking Directions: In the microwave, heat pre-cooked bacon per package instructions Prepare onions, tomatoes and lettuce leaves. Cover with plastic and set aside Place ground sirloin in a bowl and add grilled seasoning Score the meat into four equal portions Make a ‘BALL’ out of one the portions Make a hole in the ball and place the desired amount of blue cheese and bacon in the hole. Reshape the ball to adequately cover the cheese and bacon. Set the “Inside Out” burger aside and repeat three more times Grill burgers using favorite grilling method. Remove from heat and plate Assemble burgers
Oyster Pie From: Ben Tanner
Ingredients: 2 pints oysters, drained ½ cup finely chopped fresh parsley 1 medium onion, finely chopped 1 tablespoon of Worcestershire sauce Salt and Pepper to taste 2 Tablespoons fresh lemon juice ½ cup unsalted butter 2 cups saltine cracker crumbs ¾ cups of half and half Paprika to taste
Cooking Directions: Preheat oven to 350-degrees Layer half of oysters in bottom of greased baking dish Sprinkle with half of parsley, onions, Worcestershire sauce, salt, pepper, lemon juice, butter and cracker crumbs Just before baking, pour half and half over all and top with more crumbs Sprinkle with paprika and bake uncovered for 30-minutes
Chicken Stewed with Chestnuts From: Angie Goff
Ingredients: 1 whole chicken, chopped to bite size 1 lb raw chestnuts, shelled but leaving the skin on 10 cloves garlic, peeled and smashed 10 slices young ginger, thin ¼ cup dark soya sauce 2 tablespoons oyster sauce 1 tablespoon white sugar 1 ½ cups water (HOT) ¼ cup canola oil
Cooking Directions: Rub 2 teaspoons of the dark soya sauce all over the chicken and leave it marinate for 30-minutes Boil 11 cups of water in a pot and add the chestnuts and boil for 10 minutes to loosen the skin Drain and rinse in tap water This makes the skin easier to remove Ease off chestnut skins with the tip of a knife Heat oil until smoking, stir fry the garlic and ginger until aromatic about ½ minute Add chicken and stir fry for seven minutes or until the chicken changes to white and color Add remaining soya sauce, oyster sauce and sugar Stir fry for a while before adding the HOT water Stir well (to ensure it is well mixed) and bring to boil Add the peeled chestnuts and stew covered on Medium Heat for about 45 minutes until the gravy is thick and the chicken is tender Chicken is ready to be served
Pineapple Casserole From: Hannah Nelson
Ingredients: 8oz Cream Cheese (softened & cut in small cubes) 1 cup sharp cheddar cheese 1 ½ cans Crushed Pineapple – drain and save the juice 2 cups mini-marshmallows
Cooking Directions: Layer in glass baking dish in the above order. Take juice from pineapple, ¾ cup sugar, 2 TBSP flour, Dash salt Stir constantly over medium high heat until thickened and pour over casserole Bake at 350 for 25-minutes, or until hot and bubbly