Thanksgiving Turkey Cookies



sugar cookies (base)
white melted chocolate/royal icing or cookie icing
indian or candy corn (feathers)
mini chocolate chips (eyes)
confectioner’s sugar, red & yellow food coloring and a smidge of water for the feet & beak.
Pastry bag & icing tips for piping chocolate, eyes & beakIMG_1375

Pipe the melted chocolate (or icing) onto the cookie, using a butter or pastery knife to spread it evenly.
Take 7 or 8 pieces of indian corn and gently press into the chocolate around the top of the head.
Using two mini chocolate chip cookies place upside down (Pointed side faces the cookie) into the icing for the eyes.
Set aside to harden.
When the chocolate/ icing has hardened, it’s time to put on the feet & Beak.
Pour confectioner’s sugar into a bowl and add just a tiny splash of water so that you are able to stir the icing. (You want it to harden when you are finished, so you don’t want it too watery) Add food coloring until you like the color orange. If you need to add more confectioner’s sugar to thicken it up, you may.
Using a pastry bag & icing tip,  pipe on a beak and little feet.
Set aside until the feet and beak are hardened.




Pioneer Woman Cinnamon Rolls



This recipe make 24  cinnamon rolls (Pioneer woman’s recipe makes about 48. I halved the recipe. If you want to make 48 cinnamon rolls, or want detailed photos of the process,  go to

2 cups of whole Milk
1/2 c. vegetable oil
1/2 c. sugar
1 (0.25 oz) package of active dry yeast (I just add 1 TBSP)
4 c. (Plus 1/2 c. reserved) all purpose flour
1/2 tsp. (heaping) baking powder
1/2 tsp. (scant) baking soda
1 1/2 tsp. (heaping) salt
2 sticks of melted butter
1 c. sugar
generous sprinkling of cinnamon
Maple frosting:
1/2 bag Powdered sugar
1 tsp. Maple flavoring
1/4 c. milk
2 TBSP melted butter
2 TBSP brewed coffee
dash of salt

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices, resulting in 20 to 25 rolls. Pour a couple of teaspoons of melted butter into 2 9×13″ or 11×15″pans and swirl to coat. Place 12 sliced rolls in each pan, being careful not to overcrowd.

Preheat the oven to 375°F. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. (Note: When I let mine rise, I like to start to heat the oven just slightly and then hit the cancel button. This way the oven is toasty and warm, but not hot. Then I let my cinnamon rolls rise inside the cozy oven uncovered for 1/2 an hour or longer. They will double in size. When I’m done, I remove the rolls and heat the oven to 375 and then bake.) Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.


Raspberry Buttermilk Pancakes


2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup raspberries, fresh or frozen (original recipe calls for blueberries)
Serving suggestions: whipped cream and maple syrup, (I used confectioners sugar for sprinkling & maple syrup)

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the raspberries . Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.

Recipe courtesy of The Cookworks

Read more at:





  1. Cook ground meat with onions and peppers in dutch oven.
  2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
  3. Add beans, cover and simmer 1-2 hours.
  4. Serve with toppings.

Buttermilk Cornbread



  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.Recipe by Bethany Weathersby on all

Green Bean Casserole

5 (14.5 oz) cans of french style green beans, drained (=8 cups)
1 (22.6 oz) can Campbell’s condensed mushroom soup
1 1/2 c. milk
1/4 t. black pepper
9 oz. French fried onions

1. Mix drained green beans, soup, milk and pepper in a bowl.
2. Stir in 1 1/2 c. of French fried onions.
3. Bake in a 9×13 casserole dish @ 350 for 30 minutes or until hot.
4. Stir.
5. Top with remaining onions and bake an additional 5 minutes or until the onions are golden.

This recipe makes a 9×13 casserole.

Note: if I am making this the day before, I mix all ingredients except french  fried onions and place into a casserole dish in the fridge. The next day I pick up where I left off with step two.  The baking time may be a little longer since the casserole has been in the fridge.

Easy Pumpkin Cupcakes



  • 1 box Yellow Cake Mix (plus ingredients listed on back minus the water)
  • ½ tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • 1 – 15 oz. can pumpkin puree
  • 1 – 8 oz PHILADELPHIA Cream Cheese, softened
  • ¼ cup butter softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 1½ tsp. cinnamon
  • Candy Pumpkins
  1. Preheat oven to 350.
  2. Prepare cake mix as directed on box but add pumpkin pie spice and substitute pumpkin puree for the water. Add vanilla and cinnamon.
  3. Pour batter into cupcake liners in muffin tins.
  4. Bake for 17-20 minutes.
  5. Let cool completely.
  6. Combine ingredients for frosting in a medium bowl and beat until smooth.
  7. Pipe or spread frosting on and top with a Candy Pumpkin if desired. ENJOY!Recipe from:

Stuffed Peppers

“Mary D has always made stuffed peppers which have a sought after taste. That unique taste has been captured by her son Bob in this recipe after their talk about ingredients and baking procedure.”

4 large or 6 medium Green Bell Peppers.
(Garden picked are best-otherwise buy the freshest you can find-thin shells compliment the stuffing.)
7 slices all natural white bread (Fresh Fields bakery)
1 lb. 90%  all natural lean ground sirloin
2 eggs
1/2 tsp. black pepper (level)
1 tsp. salt (level)
1 1/2 tsp parmesan or pecorino grated cheese (level)
1 tsp. parsley finely cut (fresh is best)
1 medium clove garlic, finely chopped
2 ounces milk (1/4 c.)
6 ounces Hunt seasoned tomato sauce
3 ounces water
olive oil

Remove crust edge of the bread slices (do not use; cut white part into 1/2″ square pieces; set aside)
Brown the ground sirloin in a frying pan and break into very small pieces as it browns; drain off meat fat and discard; set aside.
Wash peppers well. Cut through the top in a circle and discard that section as well as the core: set aside.
Take the white bread pieces and place in a mixing container.
Beat eggs and add salt, pepper, grated cheese, garlic and milk. Stir in browned sirloin and then pour over the bread pieces and mix thoroughly.
Stuff peppers with mixed ingredients to 1/2″ from top of pepper opening.
Preheat oven to 350 degrees.
Prepare a roast pan with about 1/8″of olive oil on the bottom; lay the stuffed peppers in pan on their side.
Cook for 1 hour (uncovered) turning the peppers every 15 minutes to prevent blackening the pepper shells.
After 1 hour, add sauce and water and cook for 20 more minutes.
Peppers done; eat with thanksgiving to God.
Recipe from Mary D.

Lemon Meringue Pie



1 Pie Crust (baked at 375 for 20-25 minutes or until lightly browned)

Lemon Filling
1 cup sugar
1⁄4 cup cornstarch
1⁄8 teaspoon salt
6 large egg yolks
1 1⁄2 cups water
1 tablespoon lemon zest
1⁄2 cup lemon juice (fresh from 2 – 3 lemons)
2 tablespoons unsalted butter

Meringue Topping
1 tablespoon cornstarch
1⁄3 cup water
1⁄4 teaspoon cream of tartar
1⁄2 cup sugar
4 large egg whites (room temp)
1⁄2 teaspoon vanilla extract

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
Add egg yolks to 1 1/2 cups of water, then immediately but gradually whisk it into the sugar mixture.
Bring mixture to a simmer over medium heat, whisking regularly. Stirring constantly, cook for 8- 10 minutes, until thickened.
Remove from heat, whisk in zest, then juice, and finally butter.
Keep  in the pan warm until meringue is made. (After I finished the meringue, I gently reheated the lemon filling so it was warm–I think this helps to keep the two layers from separating)

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened.
Remove from heat when translucent and thickened.
Preheat oven to 325.
In a large glass mixing bowl, mix cream of tartar and sugar together.
Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
Beat in sugar mixture, 1 tbsp at a time.
Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust.
Distribute meringue evenly over the top, starting with the edges, and then the middle.
Make sure it attaches to the crust.
Lifting with the back of the spoon, create peaks in the meringue.
Bake until golden brown, about 20 minutes.
Cool completely before serving.
Recipe slightly adapted from:

Thai Green Curry with Spring Vegetables


Recipe & photo from:

1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons Thai green curry paste*
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1½ teaspoons rice vinegar
1½ teaspoons soy sauce** (I used reduced-sodium tamari)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste
(Note: I didn’t have spinach or asparagus on hand, so I substituted fresh sliced mushrooms and peas in their place)
To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
Pour the coconut milk into the pan, along with ½ cup water and 1½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.