Sunday, November 15, 2009

Thanksgiving Favorites

This weekend I started thinking about my Thanksgiving grocery list & preparations.... hard to believe it is almost here. It was in the mid 70's in North Texas today.

As we look forward to Thanksgiving here are a couple of my family favorites.


First is my Grandma Jo's Cherry Pie. I love the fact that my recipe is written in my Mother's handwriting. It is one of my hubby's favorite deserts. As an added bonus it is super easy!





1 cup sugar
2 Tablespoons Flour
2 Tablespoons cornstarch
2 16 oz. cans of Cherries (in water; not heavy syrup) drain & reserve
1 cup cherry juice
1/4 teaspoon almond extract
red food coloring
2 unbaked 9 inch pie shells

Mix sugar, flour, & cornstarch and set aside. Heat cherry juice over medium heat and slowly stir in sugar, flour & cornstarch mixture. Continue cooking over medium heat, stirring constantly until mixture thickens and boils. Remove from heat and add drained cherries, almond extract & food coloring. Pour into unbaked pie crust. Place top crust to cover filling & slit to allow for escape of steam. I prefer to add a lattice top. Brush with butter or margarin and sprinkle wit sugar. Bake in 400 degree oven about 30 minutes.


My second recipe, Corn Casserole, is a family favorite. I don't have a picture of it... Pioneer Woman I am not.

1/4 cup butter
1 8 oz. pkg cream cheese
1/4 cup milk
1 4 oz. can chopped green chilies
2 cans of corn, drained
Tobasco Sauce, dash
1/2 cup grated cheddar cheese

Melt butter in saucepan and blend in cream cheese. Add milk and mix together. Add green chilies, corn, and Tabasco sauce. Put mixture in baking dish and top with cheese. Bake at 350 for 30 to 40 minutes.

Important note: The recipe calls for a dash of Tobasco but we are from Texas. This means I use a heck of a lot more than a dash (I use Choulula). But then again we have salsa or hot sauce or jalapeno peppers on the table at almost every meal including breakfast. So bottom line season to your own taste.

Enjoy!