Thanksgiving Recipes Needed

Praise be and pass the gravey – it’s a short week for lots of people!  Let’s do a poll to figure out LaVergneians’ favorite Thanksgiving dishes.  And in the comments section below, since there are some who do not have mad cooking skills, we beg you to please share your fav yummy recipe.

18 comments for “Thanksgiving Recipes Needed

  1. tony vanatta
    November 20, 2011 at 8:02 pm

    sweet tatar casserole

  2. Leanne
    November 21, 2011 at 8:41 am

    In memory of my Mom……….

    Corn is King
    1 pint sour cream
    1 can corn
    1 box Jiffy corn bread mix
    1 stick butter
    1 can creamed corn

    Mix all ingredients together. Bank in a 325 degree oven appx 1 hour.

    • Leanne
      November 21, 2011 at 8:41 am

      Make that BAKE – LOL

      • Sherry
        November 21, 2011 at 11:49 am

        Sounds yummy! Corn is one of the very few vegetables that everybody in my house will eat. Do you drain either can of corn? And do you melt the butter, or just kinda cut it up in pieces?

        • Leanne
          November 21, 2011 at 11:59 am

          Gosh – my bad!!!

          You dont drain the corn it helps form it all together with the Jiffy mix.

          The butter just cut up in pieces

          This was a tradition at our house before Mother passed away.

        • Kitti
          November 27, 2011 at 8:22 am

          corn is a grain! it’s a grain, like rice and wheat.

  3. Leanne
    November 21, 2011 at 8:48 am

    One more – guilt free dessert which is YUMMY!!

    1 – 0.3 ounce sugar free lime flavor gelatin
    1/4 cup boiling water
    1 prepared 9″ reduced fat graham cracker crust
    1 8 ounce container frozen fat free cool whip
    2 8 ounce containers key lime flavor light yogurt

    In a large heat resistant bowl dissolve gelatin with boiling water. Whisk in yogurt and then fold in cool whip.

    Transfer mixture to graham cracker crust and refrigerate at least two hours.

    **Can make this pie any flavor, just change the key lime ingredients to whatever flavor you want with a gelatin and yogurt change.


  4. Kitti
    November 22, 2011 at 7:29 am

    My mother made lasagna every Thanskgiving. We’re not italian, not even mediterranean. But this lasagna was FABULOUS.

    She layered the noodles dry, threw in chopped tomatoes, spinach, cottage cheese mixed with egg, and ricotta cheese throughout each layer. I don’t know how long she baked it; longer than if the noodles were pre-cooked. Since they were put in dry, the noodles soaked up the liquid from the other ingredients. It was SO GOOD!!! By far my favorite Thanksgiving dish.

    • Sherry
      November 22, 2011 at 10:38 am

      How very un-American of you! (Just kidding.) We used to do the exact same thing when we were newlyweds and had no family here. Made no sense to do the whole turkey dinner thing for just two people.

      • Kitti
        November 27, 2011 at 8:24 am

        I was so surprised to find out that lasagna was not a traditional holiday dish for other families. I could only deal with this by assuming that no one knew how to make it as good as Mom did. 😀

        • Sherry
          November 28, 2011 at 10:24 pm

          And here I always thought we came up with the idea. People thought it was strange we had lasagna instead of turkey. 🙂

  5. Kathy T.
    November 23, 2011 at 7:05 am

    I am looking for a good pecan pie recipe since I just bought a pound of the nuts from the Lion’s Club.

  6. Leanne
    November 23, 2011 at 8:57 am

    EASY PECAN PIE (courtesy of Southern Food)

    • 7 tablespoons melted butter
    •2 large eggs
    •1/3 cup whipping cream or heavy cream
    •1/3 cup dark corn syrup
    •pinch salt
    •1/2 teaspoon ground cinnamon
    •1/2 cup light brown sugar, firmly packed
    •1 cup coarsely chopped pecans
    •1 prepared 8-inch graham cracker pie shell
    •sweetened whipped cream or vanilla ice cream


    In a mixing bowl, combine the melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar; mix well. Stir in pecans. Pour mixture into the prepared crust.

    Place pie on a baking sheet and bake in a preheated 350° oven for 30 minutes, or until top of pie is browned and puffy. Watch carefully to prevent burning. Filling will firm as it cools.

    Serve with ice cream, whipped cream, or whipped topping.

  7. Thomas
    November 23, 2011 at 10:40 am

    Just a note. My mom made Pecan pies this year and found that the light corn syrup made better pies than using the dark syrup.

    • Sherry
      November 24, 2011 at 10:26 am

      Nope . . . you gotta use the dark. You need the molasses in the dark corn syrup for a true pecan pie. Let the controversy begin! 🙂

      • Kitti
        November 27, 2011 at 8:25 am

        OK. Why not use honey instead of corn syrup?

        (Fight! fight! fight!)

        • Kim K
          November 27, 2011 at 11:43 am

          Because our Mom’s didn’t make it that way. 🙂

        • Sherry
          November 28, 2011 at 10:21 pm

          I don’t know about using honey – never tried it. I would guess you’d need to cut down on the brown sugar since the honey is so sweet, which would definitely change the flavor.

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