INGREDIENTS:

• 10 large chicken breasts
• 2 tablespoons olive oil
• 1 can whole cranberry sauce
• 1 package onion soup mix
• 1 small bottle of Fat-free Catalina Salad Dressing

Brown chicken in olive oil.  While browning chicken, mix cranberry sauce, onion soup mix, and salad dressing.  Put chicken in 9 x 13 inch baking dish and pour sauce over the chicken.  Cover with foil.  Bake at 350 degrees for about 1 1/4 to 1 1/2 hours.

We have many blessings!  We’re so thankful for both of our children, son-in-law, grandbabies, my mother-in-law, and our friends.  God has blessed us and is taking care of my husband and I through our job search.  My most precious blessing, though, is my relationship with God.  Jesus is not only my Savior, he is my best friend!

Psalm 100

A psalm of thanksgiving.

¹ Shout with joy to the Lord, all the earth!
² Worship the Lord with gladness.
Come before him, singing with joy.
³ Acknowledge that the Lord is God!
He made us, and we are his.
We are his people, the sheep of his pasture.
⁴ Enter his gates with thanksgiving;
go into his courts with praise.
Give thanks to him and praise his name.
⁵ For the Lord is good.
His unfailing love continues forever,
and his faithfulness continues to each generation.

(Biblegateway.com)

• Fritos Cornbread Stuffing

• Laura Bush’s Corn Bread Dressing

Sweet Potatoes & Veggies:

• Holiday Sweet Potatoes

• Easy Sweet Potato Casserole
• Holiday Vegetable Casserole
  

Salads:

• Mother’s Holiday Fruit Salad
• Peach Pie Salad
  
• Raw Cranberry Salad

Desserts, Muffins, & Breads:

• Cherry-Banana Bread (Low-fat)
• Chocolate Chip Pie (Awesome!)
• Company’s Coming Cookies
• Crustless Pumpkin Pie
• Eggless Oatmeal Chocolate Chip Cookies – Cookie Dough Safe to Eat!
• Frito Candy
• Harvest Pumpkin Muffins
• Holiday Pineapple Nut Bread
• Oreo Truffles
• Pecan Pie Muffins
• Pillsbury Turkey Sugar Cookies
  
• Pineapple Delight
• Sopapilla Cheesecake

Pie Crusts:

• Graham Cracker Pie Crust
• “Mix in the Plate” Pie Crust

• Never Fail Pie Crust (Make ahead of time)

Appetizers:

• Cheese Ball

• Cheese Log
• Blackeye Pea Salsa
• Olive Garden’s Artichoke-Spinach Dip
• Mixed Nuts with Rosemary & Shallots (serve warm)
• Rolled Chicken and Asparagus
• Sausage Cheese Balls
• Sausage Rolls
• Southwest “Cheesecake” Dip

• Texas Stuffed Jalapenos

Ideas for left-over turkey:

• Brown Rice, Turkey, & Broccoli in Mushroom Sauce
• Campbell’s Country Turkey Casserole
• Turkey and Vegetable Soup
  

This turkey was from when our son was in kindergarten 13 years ago.

INGREDIENTS:

• 2 cans asparagus
• 2 cans peas
• 1 8-ounce can water chestnuts
• 1 4-ounce can mushrooms, sliced
• 2 tablespoons minced onion
• 1 cup cheddar cheese, grated
• 1 can cream of chicken soup
• Buttered bread crumbs OR Chinese noodles

Layer 1 can asparagus, 1 can peas, 1/2 of the water chestnuts, 1/2 of the mushrooms, 1 tablespoon onion, and 1/2 cup cheese.  Add 1/2 of the soup.  Repeat layers.  Top with bread crumbs or noodles.  Bake for 20 minutes at 350 degrees.

INGREDIENTS:

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 3 cups flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 19-ounce can crushed pineapple – do not drain
• 1/2 cup nuts, chopped
• 1/2 cup raisins

Cream together butter and sugar.  Add eggs.  Beat until fluffy.  Add dry ingredients alternately with pineapple.  Stir in raisins and nuts.  Pour mixture into loaf pan and bake at 350 degrees for 1 hour.

INGREDIENTS:

• 1 gallon cider
• 2 cups brewed tea
• 1 small can of orange juice, undiluted
• 1/2 cup red hots
• 3 sticks cinnamon

Add ingredients in large pot, heat, and serve hot.  Makes 5 quarts.

I want to post the recipe so I won’t forget how I made it!  Do you ever have that problem?  You make up a recipe, don’t write it down, and then can’t re-create it later?

Anyway, here’s the easy recipe.  Add all of this to a large pot:

• 2 cans beef broth (I used beef broth with onion)
• 1 can petite diced tomatoes
• 2-3 cups bite-sized pieces of cooked turkey – I put the turkey in partially frozen
  
• 1/2 large onion or 1 small onion, chopped
• 2 large potatoes, peeled and diced
• 1 cup chopped carrots
• 1 teaspoon minced garlic
• 1 large bay leaf  (or 2 small)
• 1 teaspoon dried parsley (I didn’t measure so this is approximate)
• 1/4 – 1 teaspoon dried thyme  (Again, I didn’t measure)
  
• Salt & pepper to taste

Cook on medium until veggies are tender and the soup is thoroughly hot.