Here are a few of our family favorite recipes for Thanksgiving dinner. I hope you like them as
much as we do. Now all you have to do is add a few of your own dishes
and you're on your way to another successful Thanksgiving family
Mashed Potatoes with Sour Cream and Chives
Recipe can be made ahead and doubled.
9 large russet potatoes, peeled and quartered
6 ounces cream cheese
1 cup sour cream
2 tablespoons butter
1/4 cup snipped chives
1 pinch ground white pepper
salt to taste
1. Bring a large pot of water to a rolling boil; add potatoes,
boil until soft, about 20 to 25 minutes. Drain well and place in
2. Combine potatoes with sour cream, cream cheese, butter, salt,
pepper. Mix with an electric mixer or potato masher to your desired
consistency. Gently mix in the snipped chives.
If you are making this dish ahead, omit the chives and refrigerate
for up to two weeks. When ready to serve, put the potatoes in a
casserole dish, dot with butter and bake in a 350 deg F oven for
After the potatoes are baked you can mix in the chives
and a little milk to thin if needed.
Boston Creamed Spinach
Serves 4. Amount may be doubled.
1 can cream celery soup
1 tablespoon flour
4 tablespoons butter
1/2 teaspoon garlic
1 - 20 ounce package frozen spinach, cooked, drained and well chopped.
1/4 cup onion, diced
1/8 teaspoon salt
Pepper to taste
In a saucepan, on medium heat, melt the butter. Saute the onions
the butter until translucent in color. Whisk in the flour, garlic
powder, salt and soup. Continue to whisk until smooth and piping
hot. Combine with spinach. Add pepper to taste. Place in a casserole
dish. Bake in a 350 degree oven for 20 minutes. Keep warm in the
oven until ready to serve.
Elegant Cream of Pumpkin Soup Served in a Pumpkin Shell
"Served it in a pumpkin shell and there
you'll keep it very well."
The presentation of this savory soup is spectacular!
1 large fresh pumpkin (about 12 inches in diameter) for
serving the soup in.
2-1/2 cups fresh, cooked pumpkin or canned pumpkin
3 cups chicken broth
1 cup heavy cream
1/2 cup dry sherry (optional)
4 tbsp. butter
1 small onion, chopped
3/4 cup diced celery
1 sprig of fresh thyme
4 cloves garlic, minced
1/4 tsp of salt
Toasted pumpkin seeds for a garnish
Fresh cracked pepper
Cut the top (one third) of your pumpkin to create a lid for your
pumpkin serving bowl. Scoop out the seeds and strings, cleaning
inside well of any debris.. Clean the seeds and place them on a
cookie sheet. Sprinkle the seeds with a little salt. Roast in a
degree oven until lightly golden brown. Set them aside to be used
In a large soup pot, melt 2 tbsp of butter over a medium heat.
Sauté the onion, celery and garlic, about 10 minutes. Add
the pumpkin, sherry and chicken broth. Blend in well with a whisk.
Add the thyme sprig. Simmer for an additional 20 minutes. Remove
Remove the mixture from the heat and puree in a blender. Be careful
to puree small amounts of the hot mixture with the blender top on
to avoid having the mixture burst out of the blender. Return the
mixture to the pot.
Melt the remaining 2 tbsp of butter in a separate sauce pan. Whisk
in 2 tbsp of flour. Whisk in the cream. Blend well. Cook for one
minute. Whisk the flour, butter and cream mixture into pumpkin puree.
Simmer for 5 minutes more.
Heat the pumpkin shell in a 200 deg F oven for 10 to 15 minutes
before adding soup to keep the soup warm for a longer period of
Pour soup into your hollowed-out pumpkin serving bowl. Serve the
toasted pumpkin seeds on the side for garnish and plenty of fresh
3 cups canned pumpkin
1-1/2 cups sugar
1 tsp. salt
2 tsp cinnamon
1/2 tsp. cloves
1 tsp. ginger
1 tsp. vanilla
2 cups evaporated milk
1 box yellow cake mix
1 cup of melted butter
1 cup of chopped walnuts
Mix the first nine ingredients together in the order given. Pour
the mixture into an ungreased 9 x 13 pan. Sprinkle the mixture evenly
with the dry cake mix. Drizzle the batter with the melted butter.
Sprinkle the walnuts on top. Bake in a 350 degree oven for 1 1/2
hours. Cover with foil if it browns too quickly. Serve with fresh
Frosted Pumpkin Spice Cookies
So easy and so delicious!
1 package spice cake mix
1 cup of canned pumpkin puree
1/2 cups currants or regular raisins
1/2 cup of chopped walnuts
1/4 cup of butter, softened
1 can of ready-to-spread cream cheese frosting
Preheat the oven to 375 degrees. Grease a cookie sheet and set
it aside. In a large mixing bowl, combine the cake mix, pumpkin
and butter. Blend well. Add the currents and nuts. Stir well to
Drop one generous tablespoon of dough for each cookie
onto the cookie sheet at two inch intervals. Bake 11 to 13 minutes
or until cookies are set and golden brown on the edges. Cool on
a wire rack.
Frost with cream cheese frosting. Sprinkle with a hint
About the Author
Martha Matthews (
firstname.lastname@example.org) is the Editor of Christian-Homemaking.com, a web site with
resources dedicated to Christian homemaking. She also has a free
monthly newsletter for Christian wives called The Wives of Excellence
Newsletter. To subscribe send a blank email to email@example.com.
Or visit http://www.christian-homemaking.com