holiday reciepes

Last year we did this to share our favorites and to assist each other with holiday meals...traditional favorites and some not so traditional. i was looking for the old thread but didnt find it so i am starting a new one .

so what are you alls favorites for thanksgiving?

ruttrosmokesmojo wrote:

Last year we did this to share our favorites and to assist each other with holiday meals...traditional favorites and some not so traditional. i was looking for the old thread but didnt find it so i am starting a new one .
so what are you alls favorites for thanksgiving?

Yep! that is where i got the ding dong cake recipe.....I enjoyed that thread.....

yea i was looking thru all the threads in nov dec and i could not find it. It had some great reciepes. i remeber the ding dong cake it sounded awsome lol

Spicy Ranch Italian-Style Broccoli

You will need: 6 Cups of Broccoli, 3 Tablespoons of Fat Free Ranch or Fat Free Italian Dressing, 3 Tablespoons shaved Parmesean Cheese and 1/4 teaspoon of Red Pepper and also Regular Salt.

Bring to boil some Water and add some Salt. Once it begins to boil add the Broccoli and cook for 3 minutes then drain.

Transfer the Broccoli to a large bowl, add the dressing, cheese and red pepper and serve.

Best thing about it - it's not very many calories and the dressing and cheese almost makes you forget your eating Broccoli.

You can also add chopped onions and celery if you prefer as well sunflower seeds or chopped walnuts.

ding dong cake...that sounds good!

JBK wrote:

ding dong cake...that sounds good!

I have the recipe but it is inmy other computer, I should get it out of the shop tomorrow,If no one has posted it I will give it to you then.

Strawberry-Rhubarb Pie

Serves 8

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust: Combine flour, sugar and salt in processor.[Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour.(Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes.[The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.

This is one that we have used in my family. It turns out pretty good...

ruttrosmokesmojo wrote:

yea i was looking thru all the threads in nov dec and i could not find it. It had some great reciepes. i remeber the ding dong cake it sounded awsome lol

If remember correctly Granny started it.

Crazyaboutnascar wrote:

Strawberry-Rhubarb Pie
Serves 8
For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Make crust: Combine flour, sugar and salt in processor.[Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour.(Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes.[The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.
This is one that we have used in my family. It turns out pretty good...

Thanks. My daughter had me print this. She loves to bake.

mojo stuffing

bag stuffing bread
chopped onion
chopped celery(I use the ends and pieces)
chopped apple
grated carrot
4T of butter
seasonings poultry, italian, ms dash, pepper,
and for liquid I use chicken, vegtable broth and all the juices and water from all the cans of stuff I use for thanksgiving dinner. i have substituted fruit juices as well and one year i put applesauce in it!
1. get a pan that is big enough to hold the amount of stuffing you want to make. As i am preparing dinner as I drain the cans of stuff im using to make dinner... olives, fruits veggies,etc all the packing liquid goes in the pan (ex..fruit water from fruit for jello salad, we use olives for the hourderv tray so the olive water and can of chicken broth, can of vegtable broth. add butter/margerine and seasonings.
2. add the onion,carrots,apples,celery,(a nd any thing else in the frig that I think would be good)
salt pepper and seasonings to taste (poultry,italian, ms dash,
3. bring all of that to a boil
4. pull off the burner and add the stuffing
5. at this point you can fill the bird (let cool before filling) or you can bake it for 30 minutes. at 350. or you can put it in a microwave bowl or dish and microwave for 8-9 minutes.

Crazyaboutnascar wrote:

Strawberry-Rhubarb Pie
Serves 8
For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Make crust: Combine flour, sugar and salt in processor.[Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour.(Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes.[The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.
This is one that we have used in my family. It turns out pretty good...

I love rhubarb pie! Thanks!

i have also used two boxes of stove top with this and it is nummy as well

TexasTweety wrote:

<quoted text>I have the recipe but it is inmy other computer, I should get it out of the shop tomorrow,If no one has posted it I will give it to you then.

Thanks!

I found it Ruttro....
http://www.topix.net/forum/nascar/tony-stewar...

Here is the recipe JBK

Nascar Gurly Gurl wrote:

DING DONG CAKE
1 Box Chocolate Cake Mix
1 8 oz Cream Cheese
1 Box Powdered Sugar
1 12 oz Cool Whip
1 Can of Chocolate Frosting
Bake the cake as directed in two cake pans. Mix the cream cheese and powered sugar together.
Put the mixture between the layers of the cake adding the whip cream before you place the top layer of cake. Let cake cool and then ice cake with frosting.
Very good - and not very time consuming :)

OMG the ding dong cake sounds so good!:)

I have to look at my recipes to see what I have!

nascar gurleys ding dong cake.

DING DONG CAKE

1 Box Chocolate Cake Mix
1 8 oz Cream Cheese
1 Box Powdered Sugar
1 12 oz Cool Whip
1 Can of Chocolate Frosting

Bake the cake as directed in two cake pans. Mix the cream cheese and powered sugar together.

Put the mixture between the layers of the cake adding the whip cream before you place the top layer of cake. Let cake cool and then ice cake with frosting.

Very good - and not very time consuming :)

DonnaLuvs14_39 wrote:

<quoted text>Thanks. My daughter had me print this. She loves to bake.

You are welcome. I do alot of baking at christmas. I bake around 40 items and package them up for my family and friends. Thats what they get as a gift...I really enjoy it. Hope you enjoy the pie..Its really good with dark cherry ice cream...Really...

I need one for old fashioned Tea cakes.My Dad talks about them all the time but my grandmother never left a recipe..anyone?

TexasTweety wrote:

I found it Ruttro....
http://www.topix.net/forum/nascar/tony-stewar...

Thanks for finding it..I will have to do some reading later....