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I was in the kitchen a while ago (thinking about what dessert I wanted to make for the upcoming holiday) and the thought came to me that I wanted to do a RAK (random act of kindness) for you all. However you are going to have to work for it! In the spirit of Thanksgiving comment on this post WITH 3 things you are thankful for AND your favorite Thanksgiving side dish or dessert recipe. I will leave it open until NeXT tUeSDaY and will draw a random commenter that night. The winner will receive $35.00 worth of scrapbooking goodies!

I am so looking forward to these wonderful recipes!

**Sorry, US residents only…

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  • Reply
    November 15, 2007 at 10:44 pm

    Wow that is so cool of you to host this.
    1. That my husbands business is going so well.
    2.God has takin care of us financially while starting the new business.
    3.I have my family.

    Oohh my favirite side dish, that’s hard. I love them all but i’d have to say the relish trays (pickles & olives) I love walking by all day picking at them.

  • Reply
    November 15, 2007 at 10:46 pm

    oops sorry missed that it was a recipe. This is something I just started making and I love it, a Pumpkin Roll.

  • Reply
    November 16, 2007 at 1:17 am

    I’m thankful for God, my family and my son.

    My favorite dessert recipe is Caramel Cake –

    2 1/2 c. sifted cake flour
    2 1/2 tsp. baking powder
    1 tsp. salt
    1/2 c. shortening
    1 tsp. vanilla
    1 1/4 c. sugar
    3 eggs
    1/4 c. caramel syrup
    3/4 c. water

    Sift together flour, baking powder, and salt. Cream shortening; beat in sugar gradually. Add vanilla and eggs, one at a time, beating well after each addition.
    Blend in syrup. Add dry ingredients alternately with water. Beat smooth after each addition. Bake in two waxpaper lined 9 inch pans. Bake at 350 degrees F. for 30 to 35 minutes.

    To make caramel syrup: Heat 2/3 cup sugar in heavy skillet over low flame. Stir constantly until sugar is melted and a golden brown. Remove from heat, slowly add 1/3 cup boiling water. Return to heat and stir until sugar dissolves. Cool. Frost the cake with caramel icing.

  • Reply
    Sawyer's Mommy
    November 16, 2007 at 1:37 am

    1. My sweet baby boy and his wonderful health. He was born at 25 weeks and 5 days last year and he is such a miracle and so healthy.
    2.My wonderful husband who takes care of us and is a wonderful partner and friend.
    3.Our boston terrier, Zoe. She is more than a dog, she is a member of the family and brings us such joy.
    My favorite side dish for Thanksgiving is corn pudding. It wouldn’t be Thanksgiving without it.
    Here is the recipe my mother in law gave me.

    Corn Pudding
    2 t. cornstarch
    2 eggs
    1 (13 oz) can evaporated milk
    1 pt. cream style corn (4 cans)
    2 t. melted margarine
    3/4 cup sugar
    Combine cornstarch, eggs & sugar. Mix evaporated milk & corn. Add to the 1st mixture. Pour into a 6 to 10 inch greased baking dish. Pour melted margarine on top and bake at 325 for 1 hour until firm (I usually have to bake mine longer than an hour)

  • Reply
    November 16, 2007 at 2:14 am

    Three Things to Give Thanks for:
    1. My beautiful family…including the Bailey
    2. My wonderful, understanding, longsuffering friends Ruth, Joan, Kathy, Rachel, another Kathy, and on and on.
    3. God and His love for us.

    I have to make this for every Thanksgiving and Christmas party throughout the season and then my family wants it through the winter months. Go figure. It actually belongs to my Grandmother who did not buy canned sweet potatos, but baked them in the oven herself.

    Sweet Potato Crunch

    3 c Sweet Potatoes mashed
    1 c white sugar
    1/2 c of milk
    2 eggs (well beaten)
    dash of salt
    1/2 c of butter…less 1 tbs
    1 ts vanilla extract

    Combine all the ingredients above. Put in a greased
    casserole dish.


    1 c coconut
    1 c chopped pecans
    1/2 c butter…less 1 tbs
    1/2 flour
    1 c brown sugar

    Mix all the ingredients
    Sprinkle evenly on top of casserole

    Bake uncovered in a 375 degree oven for 20 minutes.

    Happy Baking!

  • Reply
    November 16, 2007 at 3:08 am

    1.I am thankful for my health and my family’s health.

    2. Having my family finally all living nearby(except inlaws and working on that)

    3. A wonderful husband!!!!!!!!!!!

    This recipe I grew up with my mom making. It seems a little strange with the ingredients at first, but believe me it’s wonderful..

    Glorified Rice
    1 cup cooked rice(cooled)
    1/3 cup sugar
    1 can 13 1/2 oz. crushed pineapple(drained)
    1/2 tsp. vanilla
    1/3 mini marshmallows
    2 tbsp. marishino cherries(chopped)
    1 cup cool whip

    Mix rice, sugar, pineapple and vanilla. Stir in marshmallows and cherries. Fold in cool whip. Chill and eat!!

  • Reply
    November 16, 2007 at 4:42 am

    Oh fun!! I am so in!

    1. My family. For everyone to be healthy and happy.
    2. My healthy and happiness.
    3. I am thankful that my mom takes pity on me, and let’s me buy scrappin’ stuff every now and then. Otherwise, I would be one depressed girl! lol

    I love chocolate covered peanut clusters. It’s a simple thing to make, but they are oh so good! My grandmother has made them since I was little and I can’t walk by the plate, without grabbing one!! Yum-0!

    The recipe is pretty self explanatory. You just melt some chocolate and cover your peanuts, in little clusters, then refridgerate!! Easy as pie!


  • Reply
    November 16, 2007 at 12:53 pm

    heehee! what a cool rak, amy! {i’ll play along for the heck of it…} thankful 1)to be pregnant for a 3rd time, though it’s been REALLY hard and had me questioning my sanity, even @ almost 7 months-think i’m done THIS time 2)for my mom who came out last week and helped get things moved out of the old scrap/playroom, so we could shift the kids around to make room for the little guy 3) and only a little over 2 more months to go;0)

    i posted my fave side dish is the VERY YUMMY sweet potato crunch recipe that i posted on my blog yesterday. (funny that someone else posted a similar recipe-you know it must be good!)

    kisses for the little guy! love ya;0)

  • Reply
    November 16, 2007 at 2:51 pm

    um! yum! what a cute blog you have!
    1. that i have a healthy pregnancy so far
    2. that people are taking the environment more seriously
    3.that my family is healthy and happy and i get one more holiday with my grandma

    pumpkin whoopie pies!!!!!!!!
    is that a side dish?

    2 egg yolks
    2 c. brown sugar
    1 c. vegetable oil
    1 tsp. cloves
    1 tsp. cinnamon
    1 tsp. ginger
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. vanilla
    2 c. cooked pumpkin
    3 c. flour

    Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin and dry ingredients. Mix well. Bake at 350 degrees for 12 minutes. Cool. Fill with filling.


    2 tsp. vanilla
    4 tbsp. flour
    2 egg whites, unbeaten
    2 tbsp. milk
    1 1/2 c. vegetable shortening
    1 box confectioners’ sugar (1 lb.)

  • Reply
    Andrea Amu
    November 16, 2007 at 4:03 pm

    Very generous Amy! I’ll play along…

    I’m thankful for 1. That I’ve been given great faith and strength to make it through this past difficult year 2. Determination and 3. My husband, the love of my life and my best friend always and forever!

    And here’s one of my favorite side dishes that I’ll be making this year…

    Kentucky Bourbon Sweet Potato Casserole

    2(29 oz.)cans sweet potatoes
    1/3 cup good quality bourbon
    1 cup packed dark brown sugar, divided
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    1 cup pecan halves
    1.5 tablespoons melted butter

    Preheat oven to 350. In a large bowl mix potatoes, bourbon, 1/2 cup brown sugar, vanilla and salt. Spoon into a 13×9″ baking pan.
    Combine remaining brown sugar,pecans, and butter; mix well. Sprinkle over potatoes evenly.
    Bake 25 minutes til top is browned.
    Serves 8.

    Enjoy your Thanksgiving! 😉

  • Reply
    November 16, 2007 at 4:18 pm

    I am thankful for
    1- My dh
    2- My son
    3- My law degree

    My favorite side dish is cream corn! It sounds nasty but it is cream corn with crackers ground in it and then a TON of butter and more cracker crumbs on top. MMMMMMmmmmmmmm now I want some! lol

  • Reply
    Marie Starr
    November 16, 2007 at 4:55 pm

    I am thankful for my family and good health! My favorite Thanksgiving recipe is my mom’s Pear Pie.

    Rozella’s Fresh Pear Pie

    1/2 cup all-purpose flour
    1/4 cup granulated sugar
    1/4 teaspoon ground cinnamon
    10 ripe {yellow, not green} pears, peeled, cored and sliced
    1 tablespoon lemon juice
    2 tablespoons butter
    1 large egg white, beaten
    1 tablespoon granulated sugar
    Pastry for 1 (9-inch) double-crust pie
    Stir sliced pears in lemon juice, set aside
    Stir together flour, sugar and cinnamon. Toss with sliced pears until evenly coated.
    Roll a pie shell dough on a floured board and place in 9-inch pie pan. Moisten the edge with water. Turn the pears into the pie pan. Dot with butter and cover with a second pie shell dough. Crimp the edges.
    Brush with egg white and sprinkle with tablespoon of sugar. Cut slits in the top to allow steam to escape.
    Bake on the low shelf in a 450*F oven for 25 minutes. Wrap the edge of the pie crust with aluminum foil to prevent over-browning. Reduce the oven temperature to 375*F and bake an additional 20 minutes. Cool before cutting.
    Makes 8 servings.

  • Reply
    November 16, 2007 at 5:21 pm

    I’m thankful for:
    1. my family
    2. being healthy
    3. i am now living closer to mine and dh’s family

    One of my favorite holiday/fall treats is
    Super easy and always a crowd pleaser.

    1 (18.25 ounce) package spice cake mix
    1 (15 ounce) can solid pack pumpkin

    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    Fun post!

  • Reply
    Phillip & Deneigh
    November 16, 2007 at 5:32 pm

    1- I am grateful to be married to my wonderful husband!
    2- I am blessed that I am able to go back to school with my husband to pursue our dreams!
    3- That the trials of 2007 have only made us stronger!

    My recipe isn’t a dessert but a side dish that we serve with dinner and it’s simple, but easy! What can I say it’s tradition and everyone LOVES it!

    Cherry Salad

    1 cherry yogurt
    1 tub of cool whip
    2 bags of frozen cherries (@ Smiths)

    Mix together, cover, and chill.

  • Reply
    November 16, 2007 at 6:22 pm

    I can’t play since I’m in Canada, but I’m so very thankful for my family and friends, my health and my lovely home.

    You can check out my blog for my recipe!

  • Reply
    November 16, 2007 at 6:27 pm

    http://allrecipes.com/Recipe/Fresh-Pumpkin-Pie/Detail.aspx : Here is the best pumpkin pie recipe I’ve ever made.

    And I am thankkful for: the uncondition love of my immediate and extended family, my positive attitude, and the nice weather today.

  • Reply
    Staci Compher
    November 16, 2007 at 8:28 pm

    I am thankful for…
    My daughters, My friends/family & for the 21 years I had with my husband….

    I am not a cook…but my favorite thing to make at the holidays is…a cream cheese dip…just pour cocktail sauce over a block of cream cheese…until its covered, then microwave it for about a minute…and add some crackers on the side…delicious…

  • Reply
    November 16, 2007 at 8:54 pm

    So many wonderful things to name!
    1. My family (of course)
    2. Scrapping (of course)
    3. diet coke (of course)

    My recipe is super simple and ultra-yummy!
    3 bags pre-shredded potatoes
    1 lb shredded cheddar cheese
    1 tub sour cream
    mix thoroughly; salt and pepper to taste. 400 for 1 hour. This will feed a crowd- but you won’t have any left over!

  • Reply
    November 17, 2007 at 8:14 pm

    Totally missed this, but I LOVE recipes, especially this time of year. Have you ever made Paula Deenes ooey gooey pumpkin cake? Its to die for! Its on foodnetwork.com and its seriously fabulous. Cute idea!

  • Reply
    November 17, 2007 at 10:25 pm

    How fun is this! I’m thankful for nice weather, a healthy body, and my wonderful family….

    My recipe is a dessert that is perfect for holiday parties. Very easy too!

    1 package mint oreos
    1 package softened cream cheese
    2 bars Ghiradelli’s dark chocolate

    Blend your oreos in a food processor.

    Mix with softened cream cheese. Make chocolate covered cherry size balls. Place on wax paper on a cookie sheet and pop in the freeze for about 10 minutes..just long enough to harden up and keeps it shape.

    Melt your chocolate over a double boiler.
    Dip each oreo ball in chocolate then place back on your wax paper. Once you have gone through all the balls, stick your cookie sheet in the fridge to harden! VOILA! They are simple delicious and great as gifts too!

  • Reply
    November 18, 2007 at 9:04 am

    How fun Amy! I’m gonna play along:0)
    1. My beautiful and crazy family
    2. Friends
    3. Christ

    At Thanksgiving, I LOVE to make cheeseballs!!! It’s super simple and tastes so good!
    Mix 1 (8 oz.) package of room temperature cream cheese with grated cheddar cheese, green onions, garlic salt and season salt…all to your liking. Then, roll the mixture into a ball and coat it with more cheese (which I LOVE) or chopped nuts. Cover with saran wrap and refrigerate until ready to eat. Serve with Ritz or Wheat thins.

    How fun are you?!?!?!?

  • Reply
    November 18, 2007 at 10:20 pm

    Wow! Thanks for letting us play.

    I am thankful for:
    1. My son who has taught me there is more than one way to learn and be understood.
    2. My friends who laugh and cry with me.
    3. My husband who saw the beautiful me when I did not see it.

    Favorite Dish is what we call Stuffed Squash: Make up a box of Rice-a-Roni and set aside. Cut an acorn squash or something similar in half. Put a pat of butter in the cleaned out Squash and stuff with the Rice-a-Roni mixute. Bake at 350 degrees for 60 minutes. Yummy!!!

  • Reply
    November 19, 2007 at 7:44 pm

    hoorah for contests!! i’m glad i didn’t miss this…

    1. i am thankful that i have amazing friends and family scattered about the country and world (i just got a little teary writing that!)

    2. i am thankful for my happy little boy that brings so much joy to my life, and a husband who is an exceptional father.

    3. i am thankful for travel, fun, quiet moments, jogging, bike riding down Maeser Hill at BYU and having a warm bed to sleep in at night:) and sometimes during the day:)

    my favorite bread recipe (besides butter rolls)- so easy and sooooo yummy!

    1 1/2 c. warm water
    1 T. or one packet yeastpinch of sugar

    Soak this in bowl of Kitchenaid or large bowl if you’re doing it by hand for atleast 5 minutes until the yeast is frothy.

    Add: 1 t. kosher salt
    2 glugs olive oil (maybe 2-3 T.)
    1/4 c. rye flour, barley flour or some other healthy flour (can omit if you don’t have this)
    3-4 c. unbleached white flour (add gradually until you get the right consistency)

    Mix on lowest speed with dough hook in kitchenaid until smooth ball of dough is formed. Increase speed up a notch for about 2-3 minutes for kneading. If making by hand, mix until you have a smooth ball of dough and then knead for 5 minutes. Remove from Kitchenaid bowl.

    Add 1 glug of Olive oil to bowl and replace dough, turning over once. Cover & let rise in warm place for 1 hour. Remove from bowl, shape into loaf, don’t overhandle the dough. Sprinkle with kosher salt and bake at 450 for 13-17 minutes. Let cool for a few minutes before slicing. YUM!

  • Reply
    November 19, 2007 at 7:46 pm

    wow! this post got you a lot of comments. guess you had a ton of stalker out there.

  • Reply
    November 20, 2007 at 6:16 pm

    I’m thankful for my husband, kids and our health

    Momma’s Corn Bread Dressing

    2 cups corn meal
    1 tsp Baking Powder
    1 tsp baking soda
    1/2 tsp salt
    2 large eggs, beaten
    2 cups buttermilk
    2 tbsp, Grapeseed Oil
    3 stalks celery, chopped
    1 medium onion, chopped
    1/3 cup butter or margarine, melted
    12 slices day old bread, crumbled
    2 1/2 cups Chicken Soup Base (mixed to pkg directions)
    1 1/4 tsp salt
    1/2 tsp Sage
    1/4 tsp Pure Black Pepper
    1 tsp Poultry Seasonings

    Combine first 4 ingredients in a large bowl; add 2 eggs, melted butter, oil and stir well. Place a well greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven and spoon batter into skillet. Bake 450 degrees for 35 minutes or until corn bread is slightly browned. Cool, crumble into a large bowl. Saute celery and onion in butter until tender. Add sauteed veggies and remaining seven ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13×9-inch pan and bake at 350 degrees for 35 to 30 minutes

  • Reply
    November 20, 2007 at 9:26 pm

    Ohh Fun!

    I am thankful for:

    1. My wonderful little family…my son and husband.
    2. I’m thankful that I get to spend Thanksgiving day with my Mom.
    3. I’m thankful for the wonderful new friends I’ve made this year.

    And here is a perfect recipe for Turkey Day! I know it might sound weird but its soooooooooo good!

    Pumpkin Chocolate Chip Bread

    * 3 cups white sugar
    * 1 (15 ounce) can pumpkin puree
    * 1 cup vegetable oil
    * 2/3 cup water
    * 4 eggs
    * 3 1/2 cups all-purpose flour
    * 1 tablespoon ground cinnamon
    * 1 tablespoon ground nutmeg
    * 2 teaspoons baking soda
    * 1 1/2 teaspoons salt
    * 1 cup miniature semisweet chocolate chips
    * 1/2 cup chopped walnuts (optional)


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
    2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
    3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

    Yummy, heavy, moist goodness!

  • Reply
    November 20, 2007 at 10:59 pm

    ok, sorry if this is a double post. I thought I posted this comment, but I don’t see it showing up……

    I am thankful for:
    1) my cute little family, including our crazy dog Brandy
    2) the Lord’s tender mercies in my life (i.e. that my husband and I were together last tuesday when both of our cars overheated and had to be towed)
    3) that I am pregnant again and everything is going well

    My side dish recipe iis for my Grandma Eva’s cranbery jello salad. It doesn’t have written directions. It never has. Everything is just “to taste”

    *1 package cherry jello
    *chopped pecans
    *minced cranberries sweetened with a little bit of sugar (just enough so they are no longer tart)
    *whip cream

    Make jello according to package directions

    Whip cream and add a few tablespoons of powdered sugar (just enough to barely make it sweet)

    Just before the jello is set add the pecans, cranberries and whip cream.
    mix everything together until it makes a pretty dark pink color.
    Return to fridge for at least an hour.


    If you want more “specific” directions I will try to measure everything this week when I make it.

    I love the fact that this recipe is all by sight and taste, and that it has been passed down to me from my mom who got it from her mom 🙂

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