Easy Blueberry Salad

Contributor: Mama Nichole

This will be a beautiful salad to add to your Thanksgiving spread and a crowd pleaser.

Here is your line up:
1 can blueberry pie filing
1 large can crushed pineapple
2 small packs of grape jello
2 cups boiling water
1 (8oz) cream cheese block
1 cup sour cream
1/2 cup chopped nuts
1/2 cup sugar
1 teaspoon vanilla

Let's get to Salad making:
Mix jello with 2 cups of boiling water. Add pineapple and pie filling. mix well and pour into 9 x 13 dish. Refrigerate until set. Mix cream cheese, sour cream, sugar and vanilla. Spread over jello mixture and sprinkle with nuts. Keep refrigerated until ready to serve.

Easy Cherry Cream Cheese Salad

Contributor: Mama Nichole

My husbands grandmother always has over 50 people over for Turkey day each year. Her responsibilities other than hosting is ALL the salads and this is one of her famous ones and I'm happy to bless you all with it.

Here is your line up:
2 boxes cherry jello ( smaller boxes)
1 1/2 cups boiling water
2 cups frozen unsweet cherries
2 cans ( 8oz ) crushed pineapples in juice, undrained
1/2 cup honey-nut cream cheese

Let's get to salad making:
In large bowl, dissolve jello in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple. In ungreased 8 inch ( 2 - qt)  dish pour half the jello mixture and place in refrigerator for 30-45 minutes until set. Drop cream cheese by small spoonfuls over set jello mixture. Carefully spread to cover. Pour remaining jello mix onto. Refrigerate at least 2 hours until set.

Easy Strawberry Pretzel Salad

Contributor: Mama Nichole

Last year at Thanksgiving I welcomed this salad into my life, and have dreamed of it since. My little sis introduced this union and I am so thankful she brought us together.

Here is your line up:
2 2/3 Cups pretzels crushed
3T Sugar
3/4 cup butter
1 (8oz) cream cheese block
1 cup sugar
1 (8oz) Cool Whip
3 (3 oz) boxes of strawberry jello
1 (16 oz) box frozen strawberries.

Let's get to Salad making:
Preheat oven 350. Roll pretzels, but not too fine. Combine pretzels, melted butter and 3 T sugar. Press into 9 x 13 pan and bake for 10 minutes. Cool completely. Cream remaining sugar and cream cheese thoroughly, then add in cool while. Spread over pretzel crust. Add 3 cups of boiling water to Jello, Add box of frozen strawberries. Chill until partially set. Pour over cream cheese layer. Chill over night.

Easy Herb & Dijon Turkey Breast w Mushroom Gravy

Contributor: Mama Nichole

Nervous about cooking a whole turkey or your just not feeding a lot of people this year for Thanksgiving? Why not bake Turkey Breast and make it easy on yourself and your wallet.

Here is your line up:
5-6 bone in  whole turkey breast thawed
1 T dijon mustard
1 T butter
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse ground pepper
1 can ( 14 oz) chicken broth
 8 oz small fresh whole mushrooms
1 medium onion, cut into 12 wedges
1/4 cup all purpose flour
1/4 cup cold water
Salt & Pepper to taste - If desired

Lets get to cooking:
Preheat oven 325. In small bowl mix mustard, butter, thyme, marjoram, salt and pepper. In shallow roasting pan place turkey breast skin side up. Brush with mustard mixture. Place 1/2 cup broth in bottom of pan; refrigerate remaining broth. Spray piece of foil with cooking spray , cover dish. Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Baked uncovered 1 - 1 1/2 hour or until meat reaches done temp 170 degrees. Place turkey on platter and cover with foil. Let sit 15 minutes before carving so all the juices can soak back through the meat.
Gravy: Pour pan drippings minus veggies in sauce pan and add remaining chicken broth. In small pan mix cold water and flour until smooth; stir into drippings. Heat to boiling over med -high heat stirring constantly with wire whisk. Boil and stir about 1 minute until mixture is thick. Stir in mushrooms and onions from pan simmer 5 minutes. Stir in S&P to taste.

Easy Chocolate Pecan Pie

Contributor: Mama Nichole

Ummm Chocolate Pecan Pie - Nuff said.

Here is your line up:
One-Crust flaky pastry - Homemade or store bought
2/3 cup sugar
1/3 cup butter or margarine melted
1 cup corn syrup
2 T bourbon (optional)
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pieces
1 cup semisweet chocolate chips

Let's get to Baking:
Preheat oven to 375. In large bowl, beat sugar, butter, corn syrup, bourbon, salt and egg with hand beater, Stir in pecans and chocolate chips. Pour into pastry line pie plate. Cover edge of crust with 2-3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake pie for 40-50 minutes or until set. Cool 30 minutes. Refrigerate for about 2 hours or until chilled. Serve with a dollop of whip cream.

Easy Not Your Mama's Green Bean Casserole

Contributor: Mama Nichole

Sick of that same ole tired green bean casserole that one person in the family brings each year? Well have I got a new spin on the dish.. Just added a few extra's to the mix to make it more than just green beans, cream of mushroom and fried onions. Make it my way this year and I guarantee your guest taste-buds will be Thankful.


Here is your line up:
2 large cans french green beans
1 large can of cream of mushroom
1 bag of shredded cheddar/colby jack mix cheese
1 cup of milk
1 teaspoon onion powder
1 teaspoon garlic powder 
1 small bag of slivered almonds
Salt & Pepper to taste.
1 large can/bag Fried Onions

Let's Cook it up:
Preheat oven 350. Drain green beans - set aside. In saucepan heat cream of mushroom, cheese, milk, spices until all the cheese is melted ( if too thick add a little extra milk). In 9x13 baking dish add green beans, and cheese sauce sprinkle almond on top and mix well. Spread evenly through the pan and sprinkle fried onions on top. Bake about 20 minutes or until casserole is bubbly and fried onions are golden brown.

Easy White Bean Chicken Chili

Contributor: Mama Nichole

I love a traditional chili but this white chili served with corn bread is just what the comfort food craving ordered.

Here is your line up:
1 lb dried navy beans
5 cups chicken stock
4 T butter ( 1/2 stick )
1 T minced garlic
1 cup chopped onion
1 1/2 cup green chili's ( canned )
1 lb chicken breast, finely chopped
1 T ground cumin
1 T dried oregano
1 to 2 teaspoons ground blk pepper ( depending on your hot meter)
1/2 teaspoon white pepper ( go easy on this stuff.. packs more heat than blk pepper)
Red Pepper flakes to taste ( or omit if low tolerance for heat)
1/2 bunch of cilantro, finely chopped

Time to Cook it Up:
Wash beans, cover with water and soak for 2 hours or over night. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 mins or until onions are soft. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally for about 1 1/2 hours.