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4HANKSGIVING :UCCHINI3TUFFING
#RANBERRY$IP Ingredients
1 box chicken flavored stove top stuffing
“Warm, sweet and tangy dip that is perfect to hold 1/2 stick of butter
over the your family’s and friend’s hunger until the 2 cups Zucchini (or other squash)
turkey pops!” 1 cup sour cream
- Sherry, Recipe Provider
1 can cream of chicken soup
Ingredients Directions
1 - 8 ounce brick of cream cheese Dice zucchini. Mix zucchini, stuffing,
1 bag (6-10 ounce) cranberries sour cream, and soup.
1/2 cup apple or orange juice Place in baking dish.
1 Tablespoon sugar
Slice butter and place slices on top.
2 teaspoon (or more if desired) of your favorite spice
mix like cinnamon/clove, allspice, pie spice blends, etc. Bake on 350F degrees for 45 minutes - 1 hour.
1 box regular Ritz crackers or graham sticks For something different try adding carrots
to the stuffing or put shredded cheddar
Directions cheese on in last 10 minutes of baking.
In saucepan on medium heat, bring cranberries, Prep-time: 10 minutes, cook time: 45 minutes,
juice, sugar and spices to a boil, stirring constantly.
total time: 55 minutes, servings: 6
The cranberries will eventually loosen
and form a thickened texture.
“A great way to add some delicious
Simmer for about 10 minutes. vegetables to your diet!”
- Amanda Jezak-Crider, Recipe Provider
Place cream cheese brick (whole), in the middle
of a large bowl or plate.

Pour hot cranberry mixture over the cream cheese

and serve warm with crackers or graham sticks. Enjoy!

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2OSEMARY-ASHED0OTATOES 'RASS0IE
“Baked rosemary mashed potatoes add something Ingredients
special to your meal.” 4 cans asparagu.s
- Pamela Brumley, Recipe Provider 2 tablespoons mayo
Ingredients 1 tablespoon lemon juice
Pepper & salt to taste
8-10 Yukon Gold potatoes or Red Rose
2 cups swiss cheese, shredded
(Skin on or off)
Shake parmesan cheese
1/4 cup fresh rosemary, plus a little for garnish
About 2 to 4 tablespoons of melted butter
1-2 cloves garlic or 1 or 2 tablespoons
chopped garlic
Directions
1/4 cup or less butter, depending on servings
1 pint or less sour cream Drain asparagus really good, you might
1/4 cup milk or half & half,depending on have to squeeze the water out.
the thickness you want Place asparagus in a 9x10 glass dish,
Bunch green onion/chives, chopped add mayo, salt & pepper, lemon juice
and parmesan cheese.
Directions
Sprinkle Swiss cheese & melted butter
Boil potatoes (either take skin off or leave on).
over the whole dish.
Mash potatoes.
Put in 450F degree oven for about
In a bowl, combine all ingredients. 45 minutes or until brown.
Put in baking dish and bake in oven 400F degrees Let it sit for about 10 minutes. Put a
for 30 minutes. Or cook in microwave for 7 minutes, big 'ol spatula in and serve...so YUMMY!
stir then microwave until desired heat.
Prep-time: 20 minutes, cook time: 45 minutes
to 1 hour, servings: 12

“Asparagus with melted swiss cheese.

Great for any thanksgiving dinner.”
- Colleen Barcloes, Recipe Provider

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)TALIAN3TYLE “Artichokes stuffed with Italian bread crumbs and cheese.”

3TUFFED!RTICHOKES - Lynda Decarlo, Recipe Provider

Ingredients
4 large artichokes
1 cup Italian style bread crumbs ( or homemade with
Italian seasoning to taste)
1/8 cup parmesan or romano cheese
Olive oil (your choice on style)

Directions
Slice off stem completely so artichoke can sit flat. Firmly hold artichoke on its side and slice off
approximately 2 inches off top (so prickly part of leaves are removed).

Hold artichoke on cutting board upGently,t firmly rock the top of it a couple times
back and forth, then side to side (this helps open the leaves for stuffing).

Rinse artichoke in cold running water and invert on a paper towel to drain for a couple of minutes.

Mix approximately 1 cup of bread crumbs with 1/8 cup of cheese of your choice. Mix well.

Starting at the bottom, work your way up filling each leaf about 3/4 full using a teaspoon
of the mixture.

When finished put each artichoke in a wide pot (big enough to fit all on the bottom and tall enough
to cover vegetable completely).

Sprinkle top with olive oil to keep moist and give it that great flavor (be careful not to over do it).

Fill pan with water, about 1/3 way up on artichoke. Put on low flame and cook for about 45 minutes.
Artichokes are done when you can gently pull on an inner leaf and it comes out without any resistance
.
Make sure there is water in the pan at all times (check about every 15 minutes). Take out of pan and
let sit for 10-15 minutes prior to serving. Boun Appetito!
Prep time: 15 minutes, cook time: 45 minutes, total time: 1 hour, servings: 4

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2EEDYS3WEET
#ANDIED9AMS
Ingredients
12 medium to large sweet potatoes
1 cup sugar
1 cup brown sugar
1 stick margarine or butter(no salt)
2 cans evaporated milk (if prefer, 2% is good too)
4 tablespoons lemon extract
8 tablespoons vanilla extract
1 teaspoon nutmeg
6 tablespoon cinnamon
Directions
Preheat oven to 400 degrees.
Boil Sweet Potatoes in large pot
until soft (approximately 30 minutes)
Drain water from sweet potatoes,
let cool for 15 minutes.
Remove skin and slice and lay in large casserole pan.
Pour sugars and extracts over sweet potatoes.
Slice margarine or butter over sweet potatoes,
then pour milk evenly over the potatoes.
Cover with casserole top or aluminum foil.
Cook for 1 hour.
Prep time: 1 hour, cook time: 1 hour,
total time: 2 hour, servings: 12
“A traditional side dish.”
- Leathia M. Heaitcoatch, Recipe Provider
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"ACON#HESTNUTS
“Bacon wrapped water chestnuts
in a tasty sauce.”
- Jackie Fairman, Recipe Provider
Ingredients
2 cans whole water chestnuts
1 pound bacon
1 cup brown sugar
1/2 cup ketchup
1/2 cup Miracle Whip
Toothpicks
“They are absolutely delicious. Highly
recommend these.”
- Mindy, Eversave Recipe Member
Directions
Pre-heat oven at 350 degrees.
Using kitchen shears, cut each
slice of bacon in half.
Wrap each whole water chestnut inside
a slice of bacon, over-lapping bacon on
top, and secure by sticking a toothpick
down through both ends of the bacon
and the water chestnut.
Place each bacon chestnut in a 9x13
baking dish side by side, toothpick facing up.
Mix the brown sugar, ketchup and Miracle
Whip together in medium sized mixing bowl.
Pour this mixture evenly over the bacon
chestnuts. Bake at 350 degrees for 1/2 hour.
You may bake an additional 15-20 minutes
until desired consistency of the bacon.
Prep time: 30 minutes, cook time: 30 minutes
total time: 1 hour
0G
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3AVORY3TUFFED-USHROOMS
“Award winning stuffed mushrooms!”
- Bob Fickes, Recipe Provider

Ingredients
1 pound stuffing button mushrooms
2 cups herbed seasoned stuffing mix
2 cups grated swiss cheese
1/3 cup chicken broth
1 can water chestnuts, chopped
1 large jar pimientos, drained
1 stick butter

Directions
Combine herb seasoned stuffing mix with the grated swiss cheese then add the water chestnuts and half
the pimientos (save the other half for a garnish).

Add the chicken broth and mix well.

Clean and remove the stems of the mushrooms.

Melt the butter then dip the mushrooms in it. Any remaining butter pour over the mushrooms.

Stuff the mushrooms with the stuffing mix and place a pimiento strip on top of each one.

Place in a 350F degree preheated oven for 15 minutes or until the cheese melts. You can also use the
microwave for 5 minutes or until the cheese melts.

Cook time: 15 minutes, servings: 6

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!PPLE0IE #INNAMON3WIRL#AKE
“I think this is the best apple pie ever!
WITH"UTTERSCOTCH#HIPS
My family loves it, and so will yours.” Ingredients
- E’Dee Schneider, Recipe Provider
1 (3.4 ounce) Cheesecake Flavor
Instant Pudding
Ingredients
2 cups milk
5-6 medium tart apples 1 box (21.5 ounce) Cinnamon Swirl Cake Mix
1 cup sugar 1 (11 ounce) bag Butterscotch Chips
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg Directions
1/8 teaspoon salt Preheat oven to 350F degrees.
1 tablespoon butter
2 unbaked pie crusts Beat pudding mix and milk with a whisk
for 2 minutes.

Directions Add cake mix (NOT cinnamon packet)

and mix well.
Preheat oven to 425F degrees.
Stir in butterscotch chips until well mixed.
Fill your unbaked pastry with sliced and peeled apples.
Combine sugar, cinnamon, nutmeg, and salt. Add cinnamon topping, stirring 6-7 times
Sprinkle on top of apples. Dot with butter. just to swirl into batter.

Place top of pastry over the filling and flute edges. Pour batter into 15 x 10 x 1 pan sprayed
with non-stick spray.
Sprinkle top with 1 teaspoon sugar or brush milk on top.
Bake for 26-29 minutes (until cake springs
Bake at 425 degrees for 50-60 minutes or
back when lightly touched.)
until golden brown and apples are tender. ENJOY!
Prep time: 6 minutes, servings 35

“My co-workers loved it! It's also very kid friendly!

- Laura Denney, Recipe Provider

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"UTTERNUT3QUASH0IE
“Better than pumpkin pie!”
- Sharon Hatton, Recipe Provider

Ingredients
1 cup evaporated milk
1 1/2 cups mashed cooked squash
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg, much less if fresh
1/2 teaspoon cinnamon
2 large eggs
1 - 9 inch pie shell

Directions
Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan with cut side up.

Cover with foil and bake for approximately 1 hour in a 375F degree oven until fork tender.

Remove from oven; turn squash on side allowing liquid to drain in pan until cool.

Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash.

Heat milk and squash together in double boiler.

In bowl mix sugar, flour, salt, ginger, nutmeg, and cinnamon. Add eggs. Beat well with wire whip or whisk.

Add mixture to milk and squash in double boiler. Stir together well. Do not boil.

Pour warm filling into pie shell. Bake at 400F degrees for 10 minutes, then reduce heat to 350F degrees
and bake until pie sets, about 15-20 minutes.
Once cool, top with whipped topping or favorite topping (mine is whipping cream). Enjoy.

Prep time: 2 hours (includes baking squash), cook time: 25-30 minutes

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