Thanks, the pumpkin 1 sounds like 1 you can make with canned cherries, & other fruits, didn't know with would work with pumpkin. DD is having birthday this fri, yes, Halloween baby,DS night before so at least I can remember their birthdays She always requests pumpkin pies so I can add some of this cake to see if she likes it too. I don't know if we can get cherry chips here, will look. I've added cranberries to choc. chip cookies & they are good! Thanks! Jan

Thanks patti ~ I love to cook and always try new recipes!

The cherry flavor chips ... are they located near the chocolate chips at the store? Haven't seen them in my area yet. Doesn't mean they're not here though. I have some dried cherries, those might be good chopped up in that cookie recipe.

The pumpkin dessert sounds a lot like Gooey Butter Cake recipe. Gonna have to try it. Perfect time of year for it too! Thanks ~tenderlee

I found the cherry chips I bought on an end cap....but they are usually where the choc. chips are, in the baking isle.

I was thinking tonight that peanut butter flavor chips would be good too....yummy

sometimes the different flavored chips will only be found at holidays time.

That pumpkin dessert sounds like it's going to be great, I want to try it for Thanksgiving! The cookies sound good,too, but I'm another who has never seen cherry chips :D In fact I just saw another recipe that called for cinnamon chips, and I've never seen those either!
We should all add some of our favorite holiday recipes to this thread so they'll be in one place.

Cherry Cheese Pie

CHERRY - O - CREAM CHEESE PIE

8 oz. cream cheese, softened to room temperature
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
9 inch graham cracker crust
1 can cherry pie filling

Beat cream cheese until fluffy. Add Eagle Brand milk gradually until blended. Stir in lemon juice and vanilla. Put into crust and refrigerate 2 or 3 hours. Garnish with cherry pie filling.

We double it but still use one can of cherry pie filling.
I think this was also called Bride's Pie in the Eagle Desserts Booklet or Philadelphia cream cheese recipe booklet. Anyway,we've been making it about 40 years and everyone loves it...

Banana Split Pie

BANANA SPLIT PIE

1 stick, 1/4 c. butter
2 c. graham cracker crumbs
1 box powdered sugar
1 lg. can crushed pineapple
1/2 c. chopped pecans
2 (8 oz.) cream cheese
Bananas & cherries
Cool Whip

Melt butter and add graham cracker crumbs. Line 13 x 9 inch pan with crust made of crumbs. Blend 2 (8 ounce) cream cheese and 1 box powdered sugar until creamy. Spread on top of crust. Slice bananas lengthwise and put on top of cream mixture. Sprinkle large can drained crushed pineapple over bananas. Sprinkle chopped pecans over pineapple. Spread 1 large container of Cool Whip over top. Arrange cherries on top of Cool Whip. Refrigerate about 1 hour.

we also double this recipe:D

both these recipes can be found on
http://www.cooks.com

Here is a link that might be useful: Kudzu's Blog

I've had both those wonderful pies before and loved them, thanks Kudzu, gotta put them into my computer recipe file.

That's a great idea about sharing holiday recipes Kudzu! Glad Patti started this thread. Most of us are cooking a lot this time of year and I welcome new ideas, and old ones too. Hard to beat traditional cooking.

I need to find my recipe for this green jello stuff my aunt always makes for Thanksgiving dinners. It's got cream cheese, pineapple and pecans in it. I call it Seafoam Salad, but I don't think that's the name of it. But a turkey & dressing dinner just ain't right without some of it :-)

Speaking of traditional cooking, here's a link to a neat cookbook I found on the net called An Alberta Family Cookbook.

Here is a link that might be useful: http://clubweb.interbaun.com/~elien/recipes.htm

tenesseetrash is this your recipe???

LIME JELLO SALAD

1 lg. box lime Jello
8 oz. cream cheese
15 or 20 oz. can crushed pineapple
1 c. chopped pecans

Mix in blender the lime Jello and 1 cup boiling water. Add cream cheese (in 1-inch slices until all is blended). Add 1 1/2 cups cold water; chill until partially set. Add pineapple and nuts. Chill until set.

Thanks Patti, that's almost it exactly. It also has 1/2 cup mayonnaise, OR 1/2 cup half and half (your choice).

The cream cheese will curdle if you add it to the jello when it's still too hot. But if you wait til it's too cool it won't melt right then either. I usually have the cream cheese at room temp and try to catch that warm zone that the jello will melt it smoothly.

Have any of you ever had this recipe? It looks and tastes so good along with the cranberry sauce. What would we do without Jello? Such a simple thing that can be used so many different ways. I don't do much jello but just have to make this one at least twice during the holiday season.

Here's a question for ya: Do you make Stuffing or Dressing or something totally different? Share with us please! Here's my family's favorite, I was raised on this stuff:

Tenderlee's Chicken and Dressing:

I make mine from leftover cornbread & biscuits I save in the freezer for a month or two before the holiday. They crumble best and taste best, but almost any white bread will work with the cornbread.

I stew my chickens the day before in water, onions, celery, carrots, salt & pepper. Chill it overnight so I can get all the fat off the broth easily the next day, it'll be hard and yellow on top of the broth & easy to remove. Of course, you also have to de-bone the chicken and strain the broth when you're ready to make the dressing. Throw out the limp vegetables that you stewed the chicken in, they've already served their purpose in flavoring the broth. And yes you better have your refrigerator stock low so you can get the big pan of chicken & broth into the fridge for that night!

The rest is assembled near time to bake with the:
Crumbled cornbread & biscuits,
Several beaten eggs according to how big of a batch 6 to 8,
Diced onions and celery cooked in a stick of butter & cooled,
Enough strained chicken broth to make a batter sort of like cornbread,
Add sage, salt and pepper to taste.
Gently stir in De-boned chicken meat

Bake around 1 hour at about 350F in a greased lasagne pan. It will be browned lightly on top and be sort of set, still moist inside, but piping hot.

I learned from my two grandmothers, and my mother in law, all deceased. They each had a role in teaching me how to make my own version of chicken and dressing that even my great aunts insist I bring to our family gatherings.

Some people don't add chicken meat to their dressing and it's almost the same since you use the chicken broth with the meatless version.

A friend from Souix Falls SD made some of the best turkey stuffing I ever ate. It had beer, browned sausage and giblets. I've got it in some old recipes written in her handwriting from 30+ years ago, and I'll share it if I come across it.

Oh I'm getting hungry lol. This kind of food is so good when the weather turns cold. But it's not cold everywhere, what are y'all having, maybe some crab cakes, ham, or hmmmmm?????

here is an easy jello recipe and its yummy..
2pkgs lime or lemon jello (sugar free or regular)
make as directed and put into a jello mold then dollop with miracle whip(salad dressing)add some shredded or chopped cabbage..
refridgerate till set then unmold jello onto a plate..
enjoy
kathy

pattico..i made the pumpkin desert..so yummy!! ill be making this to take to my ds house for thanksgiving..thanks for the recipe!
kathy

Hey Tennessee Trash, I make stuffing, very similar to yours, sans the eggs. And, I add dried cranberries.

I love my "cranberry sauce" (although my M-I-L always brings a can...says she likes the rings!)

I bag cranberries
1 cup packed brown sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 cup apple cider
2 apples, peeled and chopped. ( leave the skin on, but I don't have any little ones that could choke anymore.)

Bring cider, sugar, cinnamon and vanilla to a boil and simmer, stirring, until sugar has dissolved. Add cranberries and simmer about 15 minutes, stirring occasionally (maybe even more often.) Add apples and continue simmering and stirring about 15 minutes more. Pour into a bowl, and chill for at least 1 day...better 2 or 3. Even those who say they don't like cranberry sauce like mine. I'm up to a triple batch now, so that we can have leftovers!

Kat, thanks for the note about Pattico's dessert, I want to make it :D

Neither my husband or I care for that real sagey dressing...So I came up with an easy , simple one that everyone in my large family of cousins has come to look forward to on Thanksgiving.

I use a bag of bread cubes...with no seasonings

About two cups of water with chicken bouillon added to make it a strong mixture.

sage to taste...we don't use a lot.

onions and celery lightly cooked in butter.

First I rinse the bread cubes in cold water and pour water off (my aunt that raised me said doing that keeps the bread from being mushy.)

I'm not sure it makes a difference but I do it anyway.

Then mix in the celery and onions and pour the broth (bouillon and water) over the top. I like it really really moist.

Bake until it sets up and browned on top.

And it is just dressing for us...we don't like our turkey stuffed...

Actually I don't even like turkey...(Don't tell the pigs...but I eat the ham....!!!)

patti

WOW!!!!!!! Such great recipes!!! Patti, I tried the pumpkin dessert this weekend, and it was a hit! Being the one who loves to cook and bake in our home, I'm always looking for good recipes! I LOVE THIS POST! I've attached an old post of other recipes. Thanks everyone for your recipes! Bear Hugs! Kirk, head cook and bottle washer who also does the laundry! :o)

Here is a link that might be useful: Recipes

Nancyjean, I am definitely going to make your cranberry sauce! Sounds perfect, and better than the canned stuff, although I admit I like it too. Looks like you serve it chilled, but sounds like it might also be good served warm (like maybe in a small crockpot)?

I also plan to make that Pumpkin Sheet Cake patti, sounds easy and perfect for Thanksgiving. Something different for a change. Your dressing sounds good, we don't like too much sage either, a little goes a long way and fresh is best for sure if you have it. I dry mine a few weeks before needing it, so it will crumble well when ready for it.

And Kirk, it sounds like Miss Carol's got you trained right! Good for her :-) I'm still working on my mostly trained man of 36 years now. He's great at helping out around the house & garden, but doesn't want to do anything in the kitchen except ... EAT!!! Imagine that! lol

I've enjoyed that old recipe link too & everyone's input. I'm in a cooking mood this month ... my other favorite thing to do besides gardening & junkin'. Gonna be smelling good at our houses ... they don't serve this stuff anywhere except home~sweet~home! ~tenderlee

I call these "grown-up cookies" because they're very rich. They look beautiful packaged as a gift,maybe place a cookie on cupcake papers in a pretty box.

Poinsettia Cookies
Ingredients

*
2 cups butter softened, or margarine
*
2 cups sifted powdered sugar
*
2 large eggs
*
1 teaspoon rum extract
*
3 cups all-purpose flour
*
1 cup flaked coconut
*
1 cup butterscotch morsels. divided
*
sugar
*
1 (4-ounce) container red candied cherries, cut into wedges

Directions

Beat butter at medium speed with electric mixer until creamy; gradually add powdered sugar; beating well. Add eggs and rum flavor, beating well.

Combine flour and salt; add to butter mixture, beating well. Stir in flaked coconut and 3/4 cup butterscotch morsels. cover and chill at least 8 hours.

shape dough int 1-inch balls place on ungreased cookie sheets. Dip a flat-bottomed glass in sugar, and flatten each ball to a 2-inch circle. Place a butterscotch morsel in the center of each cookie. Arrange 5 cherry wedges in a circular pattern around each butterscotch morsel to resemble a poinsettia. Bake at 350 degree for 9 to 10 minutes. cool 1 minute on cookie sheets; remove to wire racks and let cool completely. Yield 5 dozen

Thanks, everyone, for the recipes! I'm definitely going to try that pumpkin cake!

This is a QUICK, good recipe for leftovers...or just for making a quick soup: (mostly pantry ingredients...lazy cook's method!)

EASY POTATO SOUP

2 cans fat free chicken broth
1 pkg. frozen O'Brien Shredded Potatoes
1 pkt. Fat free white gravy mix (or country style)

Cook broth & potatoes about 15 min...looks creamy.

Mix gravy mix with l/2C or so of cold water & shake (or stir) until lumps are out.

Slowly stir into potato mixture until it's smooth. Cook a few min. until soup thickens.

...I also add either a can of chicken... or slice up a bit of ham...or left-over turkey and add that at the beginning.
Very good...and quick!

Jeanne ...that's in case you're all sick of the "turkey" after a day or so!

HEY CAROL!!!!!! YOU-HOO Carollll!!! How did you train Kirk so well???? It's not fair. My husband wont even 'eat' unless I serve it to him, much less COOK!! BAKE???? No way. LOL So glad you cook Kirk! That is a very good example for your kids and Carol is so blessed to have that kind of helpmate.

Susie

All of these recipes look great! YUM!

Patti, I made your pumpkin dessert for the third time! It's a hit in our household. My father-in-law had some of it and wants it for his upcoming birthday! (It's hard to please my FIL so that is a compliment!!!) A friend served it at her Bible Study, and not a piece was left! Thanks for sharing a great recipe!!!!!! Bear Hugs! Kirk

Kirk, have you made the pretzel salad (dessert) with rasberries & raseberry jello, it is great also GF said she makes it with 3 berry package so lot of things you can do with it.I really love it with the raseberries!! Jan

Pattico I made your Great Pumpkin Dessert and took it to work. Was gone at the end of lunch. Plan to make for our Christmas party tues.

Kathy

Pattico...I also made your Great Pumpkin dessert for book club party last night...it was very good! Merry Christmas & Thanks! Jeanne S.

WOW...I'm so glad so many of you have tried it...and liked it....

This one isn't pumpkin...but it sure is easy...

Just three ingredients.

2 1/2 sleeves of graham crackers crushed
2 cans sweetened condensed milk
3 cups chocolate chips.

Mix and put in 9x13 cake pan.

Bake at 350 for about 25 mins

cut into bars...