Turkey Cheese Ball Recipe:
1 8 oz. package cream cheese
1 cup shredded cheddar
About 1/2 cup of chopped up mixed nuts
2 candy eyes
1 Slim Jim
“To be cheerful when others are in despair, to keep the faith when others falter, to be true even when we feel forsaken—all of these are deeply desired outcomes during the deliberate, divine tutorials which God gives to us—because He loves us. These learning experiences must not be misread as divine indifference. Instead, such tutorials are a part of the divine unfolding.” — Neal A. Maxwell
Recipe/photo credit: https://www.pinterest.com/pin/304133781067451858/
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and “beak”
Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar until thoroughly mixed together. Set it on plastic wrap and form it into a ball. Wrap it up and refrigerate for a few hours to firm it up.
Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.
Place pretzels around cheeseball for turkey tail. The neck is a piece of Slim Jim. The eyes and beak were ‘glued’ on with melted chocolate.
“Ah, music,” he said, wiping his eyes. “A magic beyond all we do here!” –J.K. Rowling, Harry Potter and the Sorcerer’s Stone.
Tangy Honey Glazed Ham
- 1 (10 pound) fully-cooked, bone-in ham
- 1 1/4 cups packed dark brown sugar
- 1/3 cup pineapple juice
- 1/3 cup honey
- 1/3 large orange, juiced and zested
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- Add all ingredients to list
Directions – Cook time 2 h 45 m
- Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan (use aluminium foil in pan for easy clean-up).
- In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Whisk together as you bring it to a boil; reduce heat, and simmer for 5 to 10 minutes. Set aside.
- Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
“May we all make the journey to Bethlehem in spirit, taking with us a tender, caring heart as our gift to the Savior.” –President Thomas S. Monson
This is such a super yummy, colorful treat to share with your neighbors and friends at Christmas time.
White Chocolate Chex Party Mix
1 (10 oz) package pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
2 (12 oz) packages plain M & M’s (Southern Living published this recipe in 1996 with one bag of M&Ms…just fyi)
2 (12 oz) packages white chocolate chips
3 Tablespoons vegetable oil
In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside. In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan). Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds). Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large cookie sheets lined with wax paper. Let cool and then break apart into chunks. Store in an air tight container. Serves 15-20 people.
I got this recipe sweet-tasting cornbread recipe is from my friend Shauna, who got it here.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Green Bean Casserole
- Large can of green beans, well drained (50 oz for a crowd) – pat dry (Fresh steamed beans are ideal)
- 2 small cans cream of mushroom soup
- 1 pound grated mozzarella cheese
- Combine the above
- Can of French’s dried onions – shake some of the onions into the mixture.
Put mixture into baking dish and top with more French’s dried onions. Cover. Heat until bubbly.
Pumpkin Pie Cake Recipe
16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped pecans or walnuts (if desired)
Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl. Pour into a greased 9×13 pan. Then sprinkle the dry cake mix over the pumpkin mixture so that it is all covered by the cake mix. Spoon 1 cup of melted butter over the dry cake mix and then sprinkle the chopped nuts over all (if you like nuts). Bake at 350 degrees for 55 minutes. Good served warm or cold.
Makes about 20 servings
Sweet Potato Souffle
This recipe is wonderful. We love it. However, please note: I always double the sweet potato mixture as written below to fill an 11×9-inch pan but I do NOT double the topping mixture as written below. By not doubling the topping, it is perfect for the doubled sweet potato mixture.
Sweet potato mixture:
- 1 large can of yams, drained and mashed
- 1 5-oz can evaporated milk
- 1 cup sugar
- 2 eggs well beaten
- 1 stick melted butter
- 1 1/2 teaspoons vanilla
Mix well and pour into casserole dish. Sprinkle with topping and bake at 350 degrees for 30 minutes. Serves 6.
Topping: (This topping is too much for the recipe as written above. I always double the above written recipe and then use this amount of topping:)
- 1 cup brown sugar
- 1/3 cup flour
- 1/2 stick butter
- 3/4 cup chopped pecans
- 1/2 teaspoon cinnamon
“We should certainly count our blessings, but we should also make our blessings count.” –Neal A. Maxwell
Slow Cooker Creamed Corn
My sister-in-law Aud serves this yummy dish on Thanksgiving day.
- 3 (15.25-ounces) cans whole kernel corn, drained well
- 1 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces of cream cheese, cut up into cubes
- 1/2 cup (or 1 stick) unsalted butter, sliced thin
Dump cans of corn into your slow cooker. Stir in milk, sugar and pepper and combine well. Top with butter slices and cream cheese cubes but don’t stir it. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately.
Aunt Aud’s Berry Pie
Pie Crust: 2 1/4 cups sifted flour
- 1 tsp salt
- 3/4 cup Crisco (don’t use butter and don’t use butter-flavored Crisco)
- 1/3 cup water
Sift flour before measuring. Combine flour and salt. Remove 1/3 cup flour + salt mixture and set aside. Using a pastry blender cut Crisco into the large portion of flour and salt. Continue blending until flour mixture almost holds together. Add 1/3 cup water to the flour & salt previously set aside. Mix until smooth and mostly lump free. Pour paste over flour & Crisco mixture and quickly but gently mix until it forms a large ball (less than 30 seconds). Divide dough in half and roll out using as little flour as possible to prevent sticking. Recipe makes 2 single crusts or 1 double crust.
To make Berry Pie (can use for all berries except strawberry)
- 5 cups fresh berries or thawed frozen berries drained WELL
- 1 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
Mix dry ingredients together and then mix with berries. Put berries into pie shell and top with crust. Bake at 400 for 40-45 minutes.