This issue "Thanksgiving Special"  

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Double Layer Pumpkin Pie
2. Thanksgiving Snack Mix
3. Green Bean Casserole Recipe
6. Thanksgiving Stuffed Turkey  & Gravy
7. Pumpkin Pie Dip
8. Cornbread Dressing
9. Mandarin Orange Cake
10. Hot Spiced Cider
1.  Shared by Norma & Grace

Double Layer Pumpkin Pie
10 Minutes to Prepare and Cook


    8 ounces cream cheese, light
    1 tbsp fat free milk
    1 tbsp sugar
    1.5 cups frozen Fat Free Whipped Topping
    1 9 inch graham cracker crust
    1 cup fat free milk
    2 packages fat free, sugar free vanilla pudding mix
    1 (15 oz) can sold pack pumpkin pie puree
    1 tsp ground cinnamon
    .5 tsp ground ginger
    .25 tsp ground cloves


1. In a large bowl, whisk together cream cheese, 1 tbs milk and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

2. Pour 1 cup milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

3. Refrigerate 4 hours or until set.
2. Shared by Kathy

Thanksgiving Snack Mix

Each ingredient in this snack mix symbolizes something associated with
2 cups Bugles brand corn snacks - shaped as a cornucopia, a horn of
2 cups pretzels - represent arms folded in thanks and prayer.
1 cup candy corn - during the first winter, the Pilgrims were each
alloted only 5 kernels of corn per day because food was so scarce.
1 cup dried or candy fruits - Thanksgiving is the celebration of the
1 cup peanuts or sunflower seeds - seeds represent the potential of a
bounteous harvest for the next season if they are planted and well
In a large bowl mix all ingredients together. Other ingredients such as
dry cereals, candies, or marshmallows can also be added. Make this mix
as a family and eat while discussing each ingredient and how it relates
to Thanksgiving.
By Kathy

3. Green Bean Casserole Recipe

A family favorite just got better

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


2 ten-ounce packages frozen French-style green beans
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon freshly grated onion or 1 teaspoon onion flakes
1 cup sour cream
1/2 cup grated sharp cheddar cheese
1/2 cup crushed cornflakes
1 tablespoon butter, melted


Preheat oven to 350 degrees.  Cook and drain green beans.  In a large saucepan, combine one tablespoon butter, flour, salt, pepper, sugar, onion, sour cream, and cheese.  Stir and cook over low heat until ingredients are well combined and cheese is melted.  Add beans, mixing well.  Pour into a buttered two-quart casserole.  Combine cornflakes with one tablespoon melted butter and sprinkle over bean mixture.  Bake uncovered for 25 minutes.



COOK TIME 35 min.
PREP TIME 5 min.


1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions


MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Tips from French's Kitchen

Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!

Nutritional Analysis Per Serving (prepared with 1 % milk): 167 Calories, 9 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 3 mg Cholesterol, 3 g Protein, 15 g Carbohydrates, 3 g Dietary Fiber, 439 mg Sodium.  

COOK TIME 3 to 3 1/2 hours
PREP TIME 15 min.


1 12 to 14 lb. whole turkey, rinsed and patted dry
2 tbsp. olive oil
1/3 cup FRENCH'S® Honey Mustard or FRENCH'S® Classic Yellow® Mustard
1/3 cup honey
1 tsp. each minced fresh rosemary and thyme


PLACE turkey on rack in roasting pan; brush with oil. Season with salt and pepper to taste. Fill pan with water to 1/2-inch deep. (Replace water as necessary.)

ROAST turkey, uncovered, at 325°F for 11 to 14 min. per pound (about 3 1/2 hours) or until meat thermometer inserted into turkey thigh reaches 180°F.

PREPARE glaze: Mix mustard, honey and herbs. Baste on turkey during last 15 min. of roasting. Let turkey rest before carving.

Tips from French's Kitchen

Gravy Tip: Pour pan drippings into measuring cup; skim fat. Add enough chicken broth to make 2 cups liquid. Whisk in 3 tbsp. flour. Transfer to saucepan. Heat to boiling, whisking constantly. Reduce heat; simmer 2 min.
6. Shared by Recipe Ross
Thanksgiving Stuffed Turkey  & Gravy


2               large onions, chopped
3 ribs        celery, chopped
2              medium carrots, finely chopped
3/4 cup       butter or margarine, divided
2 loaves      (1 lb. each) day-old egg bread, cubed
1 cup        each chicken broth, minced fresh parsley
1/4 cup       egg substitute
1              turkey (16 - 18 lb.) with giblets and neck
1/2 tsp.     each garlic salt, paprika

4-1/2 cups  water, divided
1              medium carrot, halved
1 rib        celery, halved
1              small onion, quartered
1              bay leaf
6              whole peppercorns
6 tbsp.      all-purpose flour
1/4 tsp.       salt


       Heat oven to 325º F. (165º C).  In a large skillet, sautè onions, celery and carrots in 1/2 cup butter until tender.  In a large bowl, combine bread cubes, onion mixture, broth, parsley and egg substitute.  Remove giblets and neck from turkey; cover and refrigerate.  Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks with kitchen string.  Place breast side up on a rack in a shallow roasting pan.  Melt remaining butter; brush over turkey.  Sprinkle with garlic salt and paprika. 
Bake, uncovered, 4 - 4-1/2 hours, or until a meat thermometer reads 180° F. for turkey and 165° F. for stuffing, basting every 30 minutes after first hour.  (Cover loosely with foil if turkey browns too quickly.)  Gravy:  In a large saucepan, combine 4 cups water, carrot,celery, onion, giblets, neck, bay leaf and peppercorns.  Bring to a boil; reduce heat.  Cover and simmer 1 hour or until giblets are tender; strain broth and set aside.  Bake additional stuffing, covered,25 - 30 minutes.  Uncover; bake 10 minutes longer.  Remove turkey;cover and let stand 20 minutes before carving.  Pour turkey drippings and loosened browned bits into a measuring cup; skim fat.  In saucepan used for gravy, combine flour, salt and remaining water until smooth. Stir in drippings and reserved broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Serve with turkey and stuffing. Makes 16-18 servings turkey, plus 3 cups gravy, 16 cups stuffing.
7. Shared by Recipe Ross

Pumpkin Pie Dip


1 pkg.       (8 oz.) cream cheese, softened
2 cups       confectioners' sugar
1 cup        canned pumpkin
1/2 cup       sour cream
1 tsp.       each ground cinnamon, pumpkin pie spice
1/2 tsp.       ground ginger
                 ginger snap cookies to dip
       In a large bowl, beat cream cheese and confectioners' sugaruntil smooth.  Beat in pumpkin, sour cream, cinnamon, pumpkin pie spiceand ginger until blended.  Serve with ginger snaps.  Refrigerateleftovers.  Makes 4 cups, 32 servings.
Nutritional Info Per Serving (2 tbsp.) 64 cal, 3 g fat (2 g sat fat), 10 mg chol, 23 mg sod, 8 g carb, trace fiber, 1 g pro.
8. Shared by Recipe Ross

Cornbread Dressing
Thanks, Vicky


2 cups       cornmeal
1/2 cup       all-purpose flour
2 tsp.       baking powder
1 tsp.       each baking soda, salt
1 tsp.       sugar, optional
6              large eggs, divided
2 cups       buttermilk
2 tbsp.      bacon drippings or melted butter
1/2 cup       butter or margarine
3 bunches   green onions, chopped
4 ribs       celery, chopped
1 pkg.       (16 oz.) herb-seasoned stuffing mix
5 cans       (14-1/2-oz. each) chicken broth


       Combine first 5 ingredients (4 lines) and, if using, sugar in alarge bowl.  Stir 2 eggs and buttermilk; add to dry ingredients,stirring just until moistened.  Heat bacon drippings in a 10" cast-ironskillet or 9" round cake pan in oven at 425* F. (220* C) 5 minutes. Stir hot drippings into batter.  Pour batter into hot skillet.  Bake at425* F. 25 minutes or until cornbread is golden.  Cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, ifdesired.  Thaw in refrigerator.  Melt 1/2 cup butter in a large skilletover medium heat; add green onions and celery, and sauté until tender. Stir remaining 4 eggs in a large bowl; stir in cornbread, onionmixture, stuffing mix and chicken broth until blended.  Spoon dressinginto 1 lightly-greased 13x9" baking dish and 1 lightly greased 9x9"baking dish.  Cover and freeze up to 3 months, if desired; thaw inrefrigerator 8 hours.  Place 13x9x2" dish, uncovered, and 9x9" dish,uncovered, in oven at 350º F (175º C).  Bake 13x9x2" dish for 1 hourand 9x9" dish 50 minutes, or until each is lightly browned.  Makes12-15 servings.
9. Shared by Recipe Ross

Mandarin Orange Cake


1 pkg.       (18.25 oz.) yellow cake mix
4              eggs
1 cup        vegetable oil
1 can        (11 oz.) mandarin orange segments
1 tib        (8 oz.) frozen whipped topping, thawed
1 can        (20 oz.) crushed pineapple with juice
1 pkg.       (3.5 oz.) instant vanilla pudding mix


       Heat oven to 350º F (175º C).  Grease and flour a 9x13" pan.  Ina large bowl, combine cake mix, eggs, oil and mandarin oranges withjuice.  Beat until smooth.  Pour batter into prepared pan.  Bake 35 -40 minutes, or until a toothpick inserted into center of cake comes outclean.  Allow to cool.  Topping:  In a large bowl, beat whippedtopping, pineapple with juice and dry pudding mix until blended. Spread on cake.  Makes 12-15 servings.
10. Cooking with Good Morning America

Hot Spiced Cider


6 cups fresh apple cider
1/4 cup pure maple syrup (more or less, to taste)
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
6 strips orange peel
6 strips lemon peel


Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving, if you like.


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