Monday, November 25, 2013



Thanksgiving Day is only 3 short days away. We thought that this week it might be fun to share some great Thanksgiving recipes! While I'm pretty attached to the traditional dishes, I think it’s fun to throw in one or two newbie’s and see how our family likes it!

Some of you may be thinking, "What about regular dinner rolls? That's a lot of bread." And you're right, bread is certainly in abundance on our Thanksgiving table. So is a ton of butter, meat,  & vegetables.  Considering Thanksgiving is the only day it's acceptable to eat this ridiculous amount of food, why not take full advantage? I will note, however, that this cornbread actually has corn kernels in it so it’s kind of like a vegetable too... right??

1 can Whole Kernel Corn, drained
1 can Cream-Style Corn
2 packages of Jiffy Corn Muffin Mix
1 pint Sour Cream (I only used 8 ounces and I couldn't tell the difference)
2 sticks Butter, melted
1/2-1 cup Cheddar Cheese, shredded


1. Preheat your oven to 350 degrees Fahrenheit.

2. Dump all ingredients (minus the cheese... although you could add some in here too) into a large bowl and mix well.
3. Pour into greased casserole dish, 9 x 13 works or you can use a smaller pan like I did for a thicker serving.
4. Bake for 45 to 50 minutes, until golden brown. Add remaining shredded cheese and bake for another 5 minutes.
5. Let stand for five minutes before serving.

Done! Even if you've had a little too much
Sangria or Liquid Apple Pie, you'll still be able to manage this one!


These are such tasty little gems. We like to heat them just before serving just to make them perfect. You can simply microwave them or pan fry them in a little butter......soooo good!!! This recipe makes 24 small buns but you can make 12 large size buns if you prefer. These buns freeze well.


1 Tablespoon active dry yeast
1 teaspoon sugar
¼ Cup warm water
2 Cups flour
2 Tablespoons sugar
½ teaspoon salt
½ Cup cold butter
½ Cup milk
1 egg yolk

2 cups icing sugar
1-2 Tablespoons warm water
Walnuts or pecans

Combine yeast, 1 teaspoon of sugar, and warm water in a small bowl. Set aside to proof.
In a bowl add flour, second amount of sugar, and salt.
With a pastry blender or fork cut the butter into the flour mixture until small crumbs form
Warm the milk add the beaten egg yolk to the milk
Pour yeast and milk mixture into the flour mixture
Cover the bowl with plastic wrap and for at least 2 hours or overnight.
Place dough on a floured surface and roll into a 6x14 inch rectangle
Cut into 24 equal pieces 6x3/4 inch pieces
Roll each piece to be approximately 10-11 inches long
Twist and roll each piece into a pinwheel shape
Place on a greased cookie sheet
Cover with a tea towel and let rise for one hour
preheat oven to 375 degrees
Bake for 10-15 minutes until lightly browned
cool on wire rack
Make icing.
Dip buns in icing and then into nuts

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