recipes
Filed Under: thanksgiving  

- 4 tablespoons butter or margarine, melted
- 1/4 teaspoon salt
- 12 pecan halves
- 3/4 cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 1/2 teaspoon ground ginger
- 2 cups sour cream
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- CRUST:
- 2 tablespoons sugar
- TOPPING:
- 2 eggs
- 1 (16 ounce) can pumpkin
- 1 1/4 teaspoons ground cinnamon
- 1 tablespoon sugar
- FILLING:

- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt

- 8 cups prepared stuffing
- 1/2 cup unsalted butter, softened
- 1 (18 pound) whole turkey
- 1 1/2 quarts turkey stock
- salt and freshly ground black pepper to taste

- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1 1/2 cups milk
- 1 egg, lightly beaten
- 1/4 cup butter, divided
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 garlic clove, minced
- 1 tablespoon dry bread crumbs
- 1/2 cup shredded Swiss cheese, divided
- 2 (14 ounce) cans water-packed artichoke hearts, drained and quartered

- 1 teaspoon vanilla extract
- 1 (.25 ounce) envelope unflavored gelatin
- 2 cups sour cream
- 1 3/4 cups milk
- 1/2 cup sugar
- 2 cups fresh or frozen blueberries or raspberries, thawed

- 1/4 cup all-purpose flour
- 4 eggs
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup butter
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 2 cups fresh blueberries
- 2 cups white sugar
- 1 teaspoon baking powder
- 2 3/4 cups all-purpose flour

- 2 cups saltine crumbs
- 6 egg whites
- 2 cups heavy whipping cream, whipped
- 3/4 cup chopped pecans
- 1/2 teaspoon cream of tartar
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 (21 ounce) can cherry pie filling

- 1/2 cup coarsely chopped nuts
- 1/3 cup lemon juice
- 1/3 cup whipping cream
- 1 (20 ounce) can pineapple tidbits, drained with juice reserved
- Dash salt
- 3 (3 ounce) packages cherry gelatin
- 2 (3 ounce) packages cream cheese, softened
- 2 (16.5 ounce) cans pitted dark sweet cherries, drained with juice reserved
- 1/3 cup mayonnaise
- 2 1/3 cups boiling water

- salt and pepper to taste
- 1/4 teaspoon garlic salt
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 teaspoon paprika
- 4 eggs
- Filling:
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup butter (no substitutes)
- 2 tablespoons sweet pickle relish
- 1/4 cup thinly sliced green onions
- 1 cup all-purpose flour
- 2 cups finely chopped cooked chicken
- 1/2 cup mayonnaise
- 1/4 cup chopped pecans
- 1/4 teaspoon onion salt
- 1/4 cup chopped celery

- 2 cups frozen whipped topping, thawed
- 1/2 cup butter, melted
- 1 cup frozen whipped topping, thawed
- 1/2 cup chopped pecans
- 1 cup all-purpose flour
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup confectioners' sugar
- 2/3 cup milk
- 1 (8 ounce) package cream cheese