Friday, November 30, 2012

And We're Back!

Well hello. It's been awhile. And I've missed you. A lot. Seems like it was just yesterday I was posting regularly...

Yeah, like 7 months ago. And even then I wasn't regular.

So sorry!

But I bring you good tidings in the form of another contributor to the wonderful blog. She's an awesome mother of 5, yes FIVE, girls. And she homeschools, which makes her even more awesome. Plus she loves to cook, and she is really good at it. Trust me, we've been lucky enough to have been invited over on quite a few occasions. Which also means she is patient and kind. Let's all hope she posts her world famous (well, in my world) potato salad recipe. Because it ROCKS!

Her name is Tonia. She, like Karen and me, lives in Texas. Her husband smokes a mean brisket (and chicken). And she'll be coming to you regularly on "There's No Cookin' Like Snow Cookin" which probably needs a new name, because she's not a Snow... hmmm. Any suggestions?

Now, onto why y'all come to this amazing blog. Recipes!

We just had Thanksgiving. I made nothing new - stuck to two kinds of sweet potatoes and the normal pies (cherry, pumpkin, chocolate, and apple/cranberry). But they were delicious as always.

However, I love new recipes, and I found some delicious looking ones in the most surprising of places...The Walmart ad. Yes, you read that right. And I don't apologize for that either.

I don't have pictures because:
1. I haven't even made these yet, they just look good.
2. We are in the middle of a kitchen remodel and not living at my house right now, so I'm kind of out of my element.
3. I'm feeling rebellious today.

So please, enjoy these festive Thanksgiving-ish, Christmas-ish recipes this holiday season!


4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey
3/4 cup mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375°. Spray 8" baking dish with no-stick cooking spray. Spoon in 2 cups stuffing; top with turkey, combine 1/4 cup mayonnaise with cranberry sauce; spread evenly over turkey. Combine remaining mayonnaise, potatoes, and cheese in large bowl. Spread on turkey; top with remaining stuffing. Bake 40 minutes or until heated through. Let stand 10 minutes before serving.


1 pkg. spice or carrot cake mix
1 can (15 oz) pumpkin puree
3 large eggs
1/3 cup water

Combine cake mix, pumpkin, egg and water in large bowl and mix until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.


1 box (3.4 oz) vanilla instant pudding & pie filling mix
1/4 tsp. pumpkin pie spice or ground cinnamon
2/3 cup (5 oz. can) evaporated milk
1 cup pumpkin puree
2 tbsp. sugar
1 1/2 cups thawed frozen whipped topping

Combine pudding mix and pie spice in medium bowl. With whisk, add evaporated milk; mix until well blended. Add pumpkin; mix well. Gently fold whipped topping into pudding mixture. Spoon into serving dishes. Top with additional whipped topping and pie spice, if desired. Serve immediately or cover and refrigerate. Makes 6 servings.

24 oz. 7UP
32 oz. Hawaiian Punch
1/4 cup 100% lemon juice
16 oz. Ginger Ale
12 oz. Orange Juice
1 pint raspberry sorbet