Every month we give away a $100 Amazon gift card!
You can win $100 Amazon Card for sharing the coupon love with your friends!
Have you entered yet?
You can enter again, and again and again.
In fact you can enter as many times as you like!
All you have to do is “like” us on facebook and tell your friends to like us too.
The more friends you tell the better your chance of winning!
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Go to this part of our facebook page
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- Submit your email {This is just so we can contact you if you win!}
- Tell your friends to like us too!
- LEAVE A COMMENT IN THIS TO LET US KNOW.
Bonus Entries:
1. Subscribe to our Free daily newsletter, and tell us in the comments that you do or did!
2. Re-Pin our 2011 Christmas Gift Guide!
3. Leave a comment on our facebook page here and tell us know how much you want to win. Then leave a comment below to let us know you did.
4. Give us a recipe to your favorite Thanksgiving dish in the comments.
The Rules:
- You MUST do the required entry and you can do it up to once per day.
- You are allowed one bonus entry per category for a total of 4 bonus entries.
- Must make different comments for each entry example: comment #85, #88, #91 will give you 3 entries.
- Invalid entires will not win
- Giveaway ends Saturday December 31st at 11:59 pm MST
- Winner will be chosen at random, using random.org number generator
- Winner will be announced Thursday January 1st.
- Winner will be notified by email and on the blog in a post.
- Winner will have 48 hours to claim the prize.
- Have fun! and Good luck.
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Sweet potatoes!!!
steam sweet potatoes for 30 mins.
dice them (once cooled a little).
Place in oven safe dish. Put a little butter, dash of brown sugar and marshmellows on the top.
cook at 350 for 30 mins.
Yummy in my tummy!!!
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Ingredients
2 cans Condensed Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French Fried Onions
Directions
Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
Bake at 350 degrees F. for 25 min. or until hot. Stir.
Top with remaining onions. Bake for 5 min. more.
yum
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Here is a favorite Thanksgiving green bean casserole. Much better than the original IMO!
Not Your Mamma’s Green Bean Casserole
5 cans Fancy cut/ French cut beans
8oz cream cheese
8oz sour cream
1 Pkg Uncle Dans Southern Ranch mix
1 lb shredded Swiss cheese
corn flakes
Mix 5 cans green beans (drained) with ranch mix, sour cream, cream cheese, and half of shredded cheese until smooth. Spread in glass 9X13 baking pan, top with rest of shredded cheese, and then top with crushed corn flakes.
I put all the cheeses, creams and ranch mix in the blender first- A lot easier! Then mixed in the beans.
Bake 350 until bubbly and corn flakes start to brown. (Approximately 30-40 min.)
Great Birthday Gift! new couponer yay
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I LOVE cranberry sauce, so I have to share this recipe. It’s so easy, quick and fresh. Plus you can puree it for smooth sauce or leave the cranberries whole if you like whole-berry sauce – or do both!
Ingredients
1 1/2 cups sugar
1/2 cup water
1/3 cup chopped crystallized ginger (1 [2.7-ounce] bottle)
1 (12-ounce) package fresh cranberries
Preparation
Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 9 minutes or until the cranberries pop. Cool completely. Serve at room temperature.
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My favorite Thanksgiving recipe would have to be the baked maccaroni and cheese recipe my mom passed on to me…
-Baked Maccaroni and Cheese-
Ingredients:
2 Cups Shredded Sharp Chedder
2 Cups Shredded Motzzarella Cheese
1/2 Cup Parmesan Cheese
1 Stick of Butter
2 pound box of Elbow Maccaroni
Salt and Pepper to Taste ( I use about 3 Tbsp. each)
4 Tbsp. Garlic Powder
1/2 Cup Parsley Flakes
Extra Motzzarella and Chedder for garnish
Directions:
Cook maccaroni as directed, combine all ingredients in a large bowl.
Put it all in a glass baking pan.
Sprinkle top with extra Chedder and Motzzarella, Cover and cook for 40 minutes at 350 Degrees.
After baking uncover it and broil on high till the top is golden brown.
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Turkey Sugar/Cinnamon Cookies ( These are my favorite, my grandmother made them every year for thanksgiving.)
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup white sugar
2 1/2 tablespoons ground cinnamon
Directions
Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll out with rolling pin. Use a Turkey cookie cutter and then sprinkle cinnamon and sugar on top, make sure to place 2 inches apart onto ungreased cookie sheets.
Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
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I’m cooking my first Thanksgiving dinner this year. I’m shopping now so that I get the best deal on my ingredients.
I’m most looking forward to making stuffing. Here’s the plan: (adapted from “Mix & Match Stuffing” Food Network magazine, Novemeber 2011)
1. Cut 16 cups of potato bread in10 1/2-inch cubs. If using fresh bread, spread out the cubes on baking sheets and dry in a 300 degree F oven, 15 to 20 minutes.
2. Heat 1 sticck butter in a large skillet over medium heat. Add 2 cups chopped onion and 1 tablespoon each minced fresh sage and thyme, and salt and pepper to taste. Cook, stirring until the vegetables are tender, about 5 minutes. Add 3 cups low-sodium chicken or turkey broth; bring to a simmer and remove from the heat.
3. Cut 2-3 apples into small chunks and saute in butter. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; stir in the bread cubes, the vegetable broth mixture and the apples.
4. Stir in 1/2 pound cooked keilbasa sausage.
5. Stir in 1/2 cup white cheddar and 1/2 cup gouda cheese.
6. Transfer the mixture to a butter 3-4 quart baking dish and dot with 2 tablespoons butter. Cover with foil and bake at 375 degrees F for 30minutes. Uncover and bake until golden brown, about 20 more minutes.
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I love this stuff and it’s a great twist on regular old cranberry side dish.
1 8-ounce package cream cheese, at room temperature
2 tablespoons mayonnaise
1/2 cup chopped pecans, plus more for topping (optional)
1 16-ounce can jellied cranberry sauce
Directions
Beat the cream cheese and mayonnaise in a bowl with a mixer until creamy (it should be spreadable). Beat in the pecans.
Put the cranberry sauce in a bowl and mash with the back of a fork.
Spread about half of the mashed cranberry sauce in the bottom of a bowl or parfait dish. Spread the cream cheese mixture on top of the cranberry sauce, then gently cover with the remaining cranberry sauce. Top with more pecans, if desired.
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Cream Cheese ball (high in sodium and fat not for the faint and believe me far better when you try it!)
2 pkgs softened cream cheese
1 bunch chopped green onions
2 pkgs Carl Buddig beef chopped and divided
1 tsp garlic powder
combine cream cheese, onions, 1 pkg beef, and garlic powder until mixed WELL. Roll into ball and then roll onto the remaining chopped meat to cover the outside of ball (for decoration) Store tightly
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I already like you on FB so I’ll pass off a simple recipe for using up leftover peas at Thanksgiving:
Creamed Peas
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon sugar
Directions
In a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour leftover peas into the sauce and heat through.
Essentially, cooked peas added to a basic white sauce w/ sugar, salt & pepper added. I grew up with this, in our house it was served on top of mashed potatoes.
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Green Bean Casserole
2 Tbs flour
2 Tbs butter or margarine
salt and pepper to tase
4-6 cans french green beans (or you can use frozen)
1 16oz carton sour cream
1/2 (or more) shredded sharp cheddar cheese
1/4 (more or less) corn flake crumbs
In a 13X9 baking dish mix the flour, butter, salt and pepper till forms a paste.
Drain green beans well and mix in pan with flour mixture.
Add sour cream and mix well.
Sprinkle cheese over top.
Sprinkle corn flake crumbs over top.
Bake in 350 degree oven for about 30 minutes or until bubbly.
This is a favorite for our family – my husband’s family will not let me come to Thanksgiving if I do not bring this.
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Crock Pot Mashed Potatoes: So yummy! Can be made a day ahead and makes mashing potatoes even more simple! This is great if you are traveling and easy to pack. Going to add some bacon this year! From allrecipes.com
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream 1 (8 ounce) package cream cheese,
softened
1/2 cup butter
salt and pepper to taste
Directions:
1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste
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This is almost my favorite recipe for Thanksgiving aside from the traditional meat and potatoes. Put out by Campbell’s soup:
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce (I often omit this when I don’t have it)
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions (I leave these out because I don’t like onions)
* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
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My favorite Christmas recipe is my mother’s StoveTop stuffing. You make it the same as the instructions on the box, but add apples and olives. It is so delicious!
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This might sound strange but my favorite Fall/Thanksgiving dish is the combination of sauerkraut and squash
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My fave Thanksgiving dish is a rice salad. All of the ingredients you adjust to your liking and to the amount of white rice you cook as that is the base of this dish.
So cook as much white rice as you need to serve your family.
Then add chopped celery, sliced green olives with the pimentos in them.
Mix these with the white rice and a spoon or two of mayonaisse (to hold everything together) and lemon pepper to taste.
Then fold in little bay shrimp. I like adding alot of this.
Serve with russian dressing (catsup, red wine vinegar, olive oil or any other oil, a bit of sugar and pepper) on the side.
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Confetti Corn
6 ears of corn, with the kernals cut off and put into a bowl
cut and fry 1/2 a pound of turkey bacon, add green pepper, red pepper, and onion
when the bacon mixture is cooked, add your corn to warm. stir in 2-4tbs of butter. salt, pepper, and parsley to taste
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Favorite Thanksgiving recipe – Not really a recipe thought, cause turkey is turkey. But I do think the best way to cook it is to slide your hand under the skin and separate the skin from the breast…then rub butter in there and sprigs of sage and rosemary. makes it DIVINE and moist, plus it looks awesome coming out of the oven!
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I love green bean casserole and I made some for yesterday’s Thanksgiving celebration!
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Gourmet Sweet Potato Classic via allrecipes.com
Ingredients
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
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My favorite recipe is Stove Top Suffing but you put it in the crockpot to warm with ground sausage…DELICIOUS!!!