MELISSA
FRIDAY’S FAVORITE THANKSGIVING SIDES & DESSERTS
FRIDAY’S FAVORITE THANKSGIVING SIDES & DESSERTS
1 can
whole-kernel corn, drained
whole-kernel corn, drained
8-ounce
container sour cream
container sour cream
1 (6-ounce)
package yellow corn bread mix (I use Jiffy)
package yellow corn bread mix (I use Jiffy)
Combine all
ingredients and mix well. Pour into a greased 13x9x2-baking dish and
bake at 350 for 1 hour.
ingredients and mix well. Pour into a greased 13x9x2-baking dish and
bake at 350 for 1 hour.
2 bags
frozen Italian-style green beans or pole beans
frozen Italian-style green beans or pole beans
8 slices
bacon, chopped fried and drained
bacon, chopped fried and drained
2 teaspoons
each of salt, pepper, garlic powder and onion powder
each of salt, pepper, garlic powder and onion powder
In a large
pot, fry the chopped bacon until crisp. Using a slotted spoon, place
bacon on paper towels. Add the sliced onion to the bacon grease and
sauté for 10 minutes. Add the beans and seasonings and enough
water just to cover the beans. Bring the beans to a
boil. Once boiling, reduce heat to low, cover and cook for 45
minutes to an hour. Taste the beans to see if they need more salt or
seasonings. Drain the cooked beans and place in a serving
dish. Sprinkle the cooked bacon over beans just before serving, if
desired.
pot, fry the chopped bacon until crisp. Using a slotted spoon, place
bacon on paper towels. Add the sliced onion to the bacon grease and
sauté for 10 minutes. Add the beans and seasonings and enough
water just to cover the beans. Bring the beans to a
boil. Once boiling, reduce heat to low, cover and cook for 45
minutes to an hour. Taste the beans to see if they need more salt or
seasonings. Drain the cooked beans and place in a serving
dish. Sprinkle the cooked bacon over beans just before serving, if
desired.
3 cups
cooked or canned sweet potatoes
cooked or canned sweet potatoes
Mix first 6
ingredients with a mixer until fluffy; pour into a greased 13x9x2-baking
dish. Mix topping ingredients well and
sprinkle evenly over top of sweet potato mixture. Bake at 350 for about 45 minutes.
ingredients with a mixer until fluffy; pour into a greased 13x9x2-baking
dish. Mix topping ingredients well and
sprinkle evenly over top of sweet potato mixture. Bake at 350 for about 45 minutes.
1
pound bag frozen sliced carrots (please do not use canned)
pound bag frozen sliced carrots (please do not use canned)
Boil
carrots until they are very tender, about 25 minutes. Drain and mash with a potato masher. Beat together carrots, eggs and remaining
ingredients. Pour into a lightly greased
1-quart baking dish. Bake at 350 for 45
minutes. Serves 8.
carrots until they are very tender, about 25 minutes. Drain and mash with a potato masher. Beat together carrots, eggs and remaining
ingredients. Pour into a lightly greased
1-quart baking dish. Bake at 350 for 45
minutes. Serves 8.
MELISSA’S
CREAMY BAKED MAC AND CHEESE
CREAMY BAKED MAC AND CHEESE
1
(16-ounce) box elbow macaroni
(16-ounce) box elbow macaroni
2
pounds Velveeta cheese, cubed
pounds Velveeta cheese, cubed
3
cups of the macaroni water
cups of the macaroni water
Heat
oven to 350 and grease a 13x9x2-baking dish.
Cook the macaroni according to package.
Before draining, take out 3 cups of the macaroni water and set
aside. Drain macaroni and place back in
large pot. Now add the Velveeta cheese,
macaroni water, butter, milk and seasonings and cook over low heat just until
cheese is melted. It will be watery, but
no worries because the macaroni will soak up the water as it bakes. Place macaroni mixture in a 13x9x2 baking
dish. Bake covered at 350 for 30
minutes.
oven to 350 and grease a 13x9x2-baking dish.
Cook the macaroni according to package.
Before draining, take out 3 cups of the macaroni water and set
aside. Drain macaroni and place back in
large pot. Now add the Velveeta cheese,
macaroni water, butter, milk and seasonings and cook over low heat just until
cheese is melted. It will be watery, but
no worries because the macaroni will soak up the water as it bakes. Place macaroni mixture in a 13x9x2 baking
dish. Bake covered at 350 for 30
minutes.
1
large box strawberry Jell-O
large box strawberry Jell-O
2
Red Delicious apples, peeled and grated
Red Delicious apples, peeled and grated
2
large cans cranberry sauce
large cans cranberry sauce
Mix
Jell-O and water. Refrigerate for about
half hour or until slightly gelled. Add
apples, cranberry sauce and sugar. Pour
into a greased mold or greased Bundt pan.
Refrigerate at least 6 hours or overnight. Serves 15 small portions.
Jell-O and water. Refrigerate for about
half hour or until slightly gelled. Add
apples, cranberry sauce and sugar. Pour
into a greased mold or greased Bundt pan.
Refrigerate at least 6 hours or overnight. Serves 15 small portions.
CHERRY
AMBROSIA-CREAM CHEESE SPREAD
AMBROSIA-CREAM CHEESE SPREAD
2
(8-ounce) packages cream cheese, softened
(8-ounce) packages cream cheese, softened
1
(6-ounce) package dried cherries
(6-ounce) package dried cherries
1
(15 1/2-ounce) can crushed pineapple, drained well
(15 1/2-ounce) can crushed pineapple, drained well
1
(11-ounce) can mandarin oranges, drained
(11-ounce) can mandarin oranges, drained
3
ounces shredded, sweetened coconut
ounces shredded, sweetened coconut
Stir
cream cheese and powdered sugar together then add cherries and the next 4
ingredients. Refrigerate at least 4
hours or overnight. Serve with Ritz
crackers, celery, or ginger snaps.
Delicious!
cream cheese and powdered sugar together then add cherries and the next 4
ingredients. Refrigerate at least 4
hours or overnight. Serve with Ritz
crackers, celery, or ginger snaps.
Delicious!
FRUIT
COCKTAIL CAKE
COCKTAIL CAKE
½
stick real butter, softened
stick real butter, softened
1
(15-ounce) can fruit cocktail, undrained
(15-ounce) can fruit cocktail, undrained
Cream
butter and sugar; add eggs and beat well.
Stir together flour and soda and add to the mixture. Stir in fruit cocktail. Pour into a greased 13x9x2 pan and sprinkle
brown sugar over batter. Bake at 350 for
35 to 40 minutes or until done. Poke
holes in cooked cake with a wooden spoon and spread with hot icing while the
cake is still warm.
butter and sugar; add eggs and beat well.
Stir together flour and soda and add to the mixture. Stir in fruit cocktail. Pour into a greased 13x9x2 pan and sprinkle
brown sugar over batter. Bake at 350 for
35 to 40 minutes or until done. Poke
holes in cooked cake with a wooden spoon and spread with hot icing while the
cake is still warm.
1
cup shredded coconut, optional
cup shredded coconut, optional
Mix
milk, sugar, vanilla and butter; boil 2 minutes, stirring often. Remove from heat and add coconut and
pecans. Pour icing over cake while cake
is still warm.
milk, sugar, vanilla and butter; boil 2 minutes, stirring often. Remove from heat and add coconut and
pecans. Pour icing over cake while cake
is still warm.
PUMPKIN
CRUNCH
CRUNCH
2
sticks butter cut into pieces (I use real butter)
sticks butter cut into pieces (I use real butter)
1
(8-ounce) block cream cheese
(8-ounce) block cream cheese
1
large can evaporated milk
large can evaporated milk
Mix
pumpkin, milk, sugar, cinnamon and eggs. Pour into a greased 13x9x2
pan. Sprinkle with yellow cake mix and DO NOT
stir. Sprinkle pecans over cake mix then place butter pieces evenly
over pecans. Bake at 350 for 1 hour. Let cool
completely. Meanwhile, beat whipping cream, cream cheese and
powdered sugar together and spread on top of pie when it’s cooled.
pumpkin, milk, sugar, cinnamon and eggs. Pour into a greased 13x9x2
pan. Sprinkle with yellow cake mix and DO NOT
stir. Sprinkle pecans over cake mix then place butter pieces evenly
over pecans. Bake at 350 for 1 hour. Let cool
completely. Meanwhile, beat whipping cream, cream cheese and
powdered sugar together and spread on top of pie when it’s cooled.
