November 21: Sweet Potato Casserole

While working at Gold's Gym in Spanish Fork, a co worker, Lisa, shared this marvelous recipe with me. I make it every Thanksgiving. It is a requested item at our Thanksgiving feast.

3 c mashed yams or sweet potatoes

1/2 c sugar

1 tsp vanilla

1/3 c butter

2 beaten eggs

1/2 c canned milk

Beat together until fluffy. Pour in 9x13 pan.

Topping:

1 c brown sugar

1/2 c flour

1 c chopped pecans

1/3 c butter

Mix well.

Sprinkle on top of yams. Bake at 350 for 30-40 minutes.

November 20: Orange Freezer Rolls

I grew up in Salt Lake City, UT in the northwest corner of town in a small community called Rose Park. Great memories were made there along with great recipes. This recipe comes from the Rose Park 6th Ward cookbook.

This recipe is so wonderful. It has a light orange taste. I love it because you can make this recipe ahead, freeze and pull them out of the freezer at any future date. This makes Thanksgiving Day a whole lot easier and you will serve fresh homemade rolls.

½ c. water

2 T. yeast

½ c butter

½ c. sugar, rounded

1 ¼ c. milk

2 eggs, beaten

½ c. canned milk

1 tsp. salt

1/3 c. orange juice

2 tsp. grated orange rind

5 to 6 ½ c. flour

Dissolve yeast in water with a pinch of sugar. Mix milk, butter, salt, sugar, eggs, canned milk, orange juice, orange rind, and 2 cups flour, then add yeast. Slowly add the rest of the flour to form a soft dough. Let double once. Roll out; form crescent style rolls and place on greased cookie sheets. Place plastic wrap, then foil, over the pans. Freeze. When frozen, place rolls in freezer bags. Or skip the freezer step and let rolls rise until double. Bake.

To bake: Remove rolls from freezer 4 hours before baking time. Place on greased cookie sheet. Thaw and rise. Bake at 375 for 12 to 15 minutes. Makes 4 to 5 dozen.

November 19: Fresh Cranberry Relish

I better start posting some of my Thanksgiving dinner recipes. I have several favorite recipes that are staples on Thanksgiving day. The first one is served at my mother-in-law every year. It is so fresh and delicious. It would not be Thanksgiving without it.

1 12 oz pkg fresh cranberries

3/4-1 cup sugar

1 orange

Wash and slice orange into 8 wedges. Wash cranberries. Place half of the cranberries and half of the oranges wedges in a food processor. Pulse until evenly chopped. Transfer into bowl and repeat with the other half of the oranges and cranberries. Stir in sugar to taste.

November 18: Red Potato Soup

I love this potato soup recipe. It is a little different than others I have tasted. The basil and oregano are so tasty in this. This recipe is Becky's from my church cookbook.

10-20 red potatoes, skins on

1 cube butter

1 red onion, diced

½ bunch celery

1 pint half and half

1 TB sugar

1 tsp onion salt

1/2 tsp garlic powder

1/4 tsp pepper

Basil and oregano to taste

¼ c flour Shredded Cheddar cheese

Cube potatoes and boil until soft. Sauté onions and celery in butter. Mix flour in half and half and add to boiled, drained potatoes. Stir and bring to a boil. Add seasonings. Add additional milk to bring soup to a desired consistency. Top with cheese. Variation: Add 1 can of corn and crumbled bacon.

November 17: Candied Meatballs

A few years ago I helped cook the dinner for my missionary reunion (California Ventura Mission 1979-1981). This was one of the items on the menu. It was a hit that night and is a hit with my children also. It is so simple! And the ingredients seem so unusual together. Trust me, it is delicious.

1 12 oz jar chili sauce

1 12 oz jar grape jelly

1 TB lemon juice

20-30 precooked meatballs or sausage

Combine chili sauce, grape jelly, and lemon juice in saucepan cooking on medium heat stirring until hot. Add 20-30 meatballs or sausages and simmer 20-30 minutes. Serve warm.

**This can also be cooked in a slow cooker for several hours on low.

November 16: Pumpkin Bread

This is a wonderful recipe for pumpkin bread that comes from a fabulous cook in my church, Sherrie, and is in our church cookbook.

1/3 c oil

5 eggs

1 (16 oz) can pumpkin

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1 tsp salt

2 c flour

2 c sugar (reg or instant)

2 (3 oz) pkg vanilla pudding mix

1 c chopped nuts

Preheat oven to 350. Mix oil, eggs, and pumpkin in mixing bowl Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and blend well. Stir in pudding mix and nuts. (I often add ½ pkg of chocolate chips as well.) Bake for 1 hour. Makes two large loaves, or approximately 5 mini loaves.

November 15: Barbecue Ribs

From one of my many cookbooks "Celebrate the Seasons" comes this loved rib recipe. Its unique ingredient, peaches or apricots, adds so much to its yummy rich favor and tenderness.

2 jars (4 ½ ounces each) strained peaches or apricots (baby food or pureed canned or bottled)

2 tsp ginger

1/3 c catsup

2 cloves garlic, minced

1/3 c vinegar

2 TB soy sauce

1/2 c brown sugar

Dash pepper, salt

4 pounds boneless spareribs

Boil ribs in water for about 20 minutes. This removes some of the fat and makes them extra tender. Mix fruit, catsup, vinegar, soy sauce, brown sugar, ginger and garlic; set aside. Rub ribs on both sides with salt and pepper.

Cooking the ribs can be done one of two ways.

1- Put them in the crock pot and pour sauce over them. Let them cook for about 6 hours.

2- Place ribs, meat side up, in a foil-lined shallow pan. Bake at 450 for 15 minutes. Pour sauce over ribs. Continue baking at 350 for 1 ½ hours, basting with sauce frequently.