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The First Thanksgiving –
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Nauset History
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Massasoit's Treaty with the Pilgrims - Picture
History of Thanksgiving – the History Channel
Oh, how that Thanksgiving spread has changed since 1621 – CNN
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Sammy the Turkey Snake Story
Annie’s Homepage – Just for Kids
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Thanksgiving in American Memory
There’s No Place Like Home for the Holidays - Thanksgiving
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Black Dog’s Thankgiving Fun and Games
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Happy Thanksgiving from Ben and Jerry
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Turkey Trivia
An Old Fashioned Thanksgiving by Louisa May Alcott
Thanksgiving Lesson Plan – writing activity
Thanksgiving Fun at Primary Games
Thanksgiving, What are You Thankful For? (
Thanksgiving By Marvelicious
Thanksgiving Coloring Pages
Lil’ Fingers Thanksgiving Stories
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Everything ESL – Settling the Plymouth Colony
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Suzzie Bunnies Thanksgiving Puzzle
John’s Word Search Puzzles - Thanksgiving

Thanksgiving Day is the fourth Thursday in November, but many Americans take a day of vacation on the following Friday to make a four-day weekend, during which they may travel long distances to visit family and friends. The holiday dates back to 1621, the year after the Puritans arrived in Massachusetts, determined to practice their dissenting religion without interference.

After a rough winter, in which about half of them died, they turned for help to neighboring Indians, who taught them how to plant corn and other crops. The next fall's bountiful harvest inspired the Pilgrims to give thanks by holding a feast. The Thanksgiving feast became a national tradition -- not only because so many other Americans have found prosperity but also because the Pilgrims' sacrifices for their freedom still captivate the imagination. To this day, Thanksgiving dinner almost always includes some of the foods served at the first feast: roast turkey, cranberry sauce, potatoes, pumpkin pie. Before the meal begins, families or friends usually pause to give thanks for their blessings, including the joy of being united for the occasion.

Thanksgiving Coloring Pages

Thanksgiving Recipes

2 Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.

4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. slivered toasted almonds

Preheat oven to 350 degrees. In separate sauce pans cook noodles and broccoli as labels direct just until tender. In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted. Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot. Makes 4 to 6 servings.

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
4 c. fresh cranberries

Dissolve Jello and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.


2 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 c. plain yogurt
1/2 c. pumpkin
1 c. chopped walnuts

Grease and flour 9 inch tube pan. Combine and set aside first 5 ingredients. Beat butter until fluffy. Gradually beat in sugar. Add eggs individually. Beat well, low speed. Beat in half of flour mixture, yogurt, and pumpkin. Add remainder of flour mixture. Beat until smooth. Stir in nuts. Bake at preheated 325 degrees, for 1 hour 15 minutes. Can top with cream cheese frosting, if desired.

1 (16 oz.) can crushed pineapple, well drained
12 graham crackers, broken into pieces
2 eggs, well beaten
1 c. sugar
1 c. brown sugar
1 stick butter, melted
1/2 c. evaporated milk

Line baking dish with pineapple; cover with graham crackers. Mix remaining ingredients; pour over graham crackers. Bake at 350 degrees. Yield: 6 servings.

1 (6 oz.) pkg. orange Jello
1 can whole cranberries
1/2 can applesauce

Mix Jello according to directions; when partially jelled, empty the cranberries and applesauce into the Jello and stir lightly until folded in. Chill until completely set.

3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla

1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.

4 c. cranberries
2 oranges
1 1/2 c. sugar

Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and oranges through a food processor or blender. Add sugar and mix well. This is best if made at least 2 days before Thanksgiving.

1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)

Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.

Preheat oven to 350 degrees. Makes three loaves. Beat these together: 1-1/2 c. pumpkin 3/4 c. vegetable oil Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired Mix until all ingredients are thoroughly moistened. Fill three ungreased 1 lb. coffee cans, 1/2 full. Bake at 350 degrees for 75 minutes. Cool, in the can for 15 minutes and remove from can. Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't hurt. Slice and place in toaster or microwave to warm.

1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar

Use less if you wish to line the bottom of the pan only.

4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt

Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.

2 c. sugar
1 1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples

Mix together sugar, oil and eggs. Then add dry ingredients. Add vanilla, raisins, nuts, coconut and apples. Pour into tube pan or bundt pan. Bake 1 1/2 hours on 325 degrees.

1 c. milk
1 stick margarine
1 c. brown sugar

Put in saucepan and bring to a boil. Boil for 1 minute. Pour over hot cake.

1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream

Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.

1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.

3-4 lg. yams
1 c. sugar
1/2 c. firmly packed brown sugar
2 tsp. nutmeg
1/2 tsp. salt
1/4 c. lemon juice
1 stick butter
Pineapple slices, optional

Cut yams in thin slices. Put in shallow baking dish in mixing bowl. Mix sugars, nutmeg, salt and lemon juice. Sprinkle over yams. Slice butter and lay over sugar mixture. Cover and bake at 325 degrees for 45 minutes or until yams are tender and syrup is desired thickness. Garnish with pineapple.

6 med. yams
1 stick butter or margarine
1/4 c. water
5 c. sugar

Peel and slice yams about a quarter inch thick. Rinse and pat dry. Place yams in a large skillet, add water, butter or margarine and pour sugar over all. Cover tightly with well fitting lid. Simmer over medium heat for 30-35 minutes. Spoon syrup over potatoes once. Do not stir, because it will break your potatoes up.

10 homemade baked biscuits
2 to 3 c. yellow cornbread
1 loaf (1 lb.) white toasted bread
1 1/2 c. chopped onions
2 c. chopped celery
Salt and pepper to taste
1 c. chopped celery tops
1 tbsp. sage
1 tbsp. poultry seasoning
2 c. water
1 c. chicken bouillon or turkey drippings
2 eggs

Break breads into small pieces and put into a big pot. Set aside. Put all remaining ingredients, except sage, in a sauce pan. Let boil for 10 minutes or until celery and onions are tender, then pour over the broken bread and toss. If its not as moist as you like, add more liquid. Cool. Add eggs, mixing lightly. Place dressing in greased baking pan. Bake at 300 degrees for 30 minutes. If you like it extremely moist, pile the dressing higher in the pan. For drier dressing, spread it 2 inches thick in the pan.

1 (3 oz.) pkg. lemon Jell-O
1 (3 oz.) pkg. raspberry Jell-O
1 c. boiling water
4 c. fresh cranberries

Dissolve Jell-O and sugar in boiling water. Add cranberries and cook until they pop. Let cool. Pour into mold and chill until firm.

Pumpkin pie filling recipe
3/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. chopped walnuts, pecans, or almonds

Cream Cheese-Cranberry Filling
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper. Grease and flour the wax paper. Prepare favorite pumpkin pie filling recipe, adding sifted flour and baking powder. Pour into jelly-roll pan. Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper. Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cranberry-Cream Cheese Filling. Reroll cake. Refrigerate until serving time.

2 c. powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)
1 c. whole cranberries or fresh cooked cranberries (optional)
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast.

2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 c. shredded coconut

Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add remaining fruits, sugar and coconut. Chill for at least 1 hour before serving. Makes 8 servings.

3 apples (Delicious), unpeeled, chopped
4 bananas, sliced
1 c. chopped celery
4 slices chopped pineapple
2 c. seedless grapes
1/2 c. fresh pecan pieces
Juice from 1 orange
1 c. cream, whipped

Squeeze juice from orange. Cut fruits up in juice. Marinate well. Fold in nuts and whipped cream. Serve in lettuce leaf.

1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup evaporated milk
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup margarine
6 ounces vanilla chips (usually found near chocolate chips)
1/2 jar (or 3 1/2 ounces) marshmallow creme
1/2 cup chopped nuts (walnuts or pecans)

Combine the sugars, evaporated milk, pumpkin puree and margarine in a heavy saucepan. Bring to a boil, stirring constantly. Boil about 4 minutes over medium heat or to 234 degrees on a candy thermometer. Stir continuously to prevent scorching. Remove from heat and add vanilla chips. Stir until melted. Stir in marshmallow creme and nuts. Pour into a buttered 8-inch square pan. Refrigerate until firm enough to cut (may take several hours).

3 cups mashed cooked sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup melted butter, not oleo
1/3 cup Pet milk
1 teaspoon vanilla
Dash salt

Mix all ingredients together and put in a 81/2 x11-inch baking dish. If doubling the recipe, use a 13x9x2-inch baking dish. Cover with a topping of:

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 cup butter

Mix well and sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 to 40 minutes.

1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted
1 16-ounce can pumpkin or 2 cups fresh pumpkin puree
½ cup brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Whipped cream
Toasted coconut

Mix crumbs with sugar and butter. Press into bottom of 9-inch square pan. Combine pumpkin with brown sugar, salt and spices. Fold in ice cream.

Pour into crumb-lined pan. Cover and freeze until firm. Take out of freezer about 20 minutes before serving.

Cut into squares; top each square with whipped cream and toasted coconut. Makes 9 squares measuring 3 inches each.

1 (12 to 14 pound) whole turkey
3 tablespoons melted butter
3 tablespoons olive oil
3 teaspoons instant chicken bouillon
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 large onions
2 each carrots and celery stalks, coarsely chopped
2 cups water
1/2 cup orange marmalade

Rinse and stuff turkey with your favorite stuffing, if desired. Secure turkey wings and legs; place on rack in roasting pan. Combine butter, oil, bouillon and spices. Brush turkey with bouillon mixture. Cover turkey breast with foil and remove foil halfway during roasting. Place vegetables around turkey in pan.

Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan as vegetables start to brown. Roast 3 hours longer, basting every 30 minutes, roast until the pop-up timer pops and the meat thermometer reaches 180-185 degrees in the deepest part of the thigh, not touching bone.

Brush marmalade on turkey during last 15 minutes of roasting. Transfer to platter; remove stuffing to a bowl. Let turkey rest 20 minutes before slicing.

Makes about 10 servings.

1/4 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 15-ounce can cut sweet potatoes, drained and mashed
1/2 teaspoon cinnamon
2 tablespoons cornstarch
5 ounces evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked 9-inch pastry shell

Heat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes and mix well. Add cinnamon and cornstarch. Stir in milk, vanilla and salt, making sure all ingredients are mixed thoroughly.

Pour into pie shell and bake in preheated oven for 15 minutes, then reduce oven temperature to 350 degrees and bake about 20-30 minutes or until knife comes out clean. Makes 6-8 servings.

2 (4-serving size) packages vanilla INSTANT pudding and pie filling mix
4 cups cold milk
1 cup canned 100 percent pure pumpkin (puree)
2 teaspoons pumpkin pie spice
1 (10 3/4-ounce) frozen all-butter pound cake loaf, thawed
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts OR almond OR pecan brittle OR toasted pecans

In a large bowl, with a wire whisk, mix pudding, milk, pumpkin and 1 3/4 teaspoons pumpkin pie spice until thickened; set aside.

Cut cake crosswise into 16 slices. Line bottom of a 2 1/2- to 3-quart straight-sided glass bowl or souffle dish (about 8 1/2 inches in diameter and 4 1/2 inches deep) with 1/2 of cake slices, cutting to fit. Spoon 1/2 of pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.

Whip cream with powdered sugar, vanilla and remaining 1/4 teaspoon pumpkin pie spice until stiff peaks form. Spoon over top of trifle, spreading to edges. Chill until serving time. Just before serving, sprinkle with nuts. To serve, spoon trifle into individual bowls. Makes 10 servings.

1-1/4 cups sliced almonds
3 eggs
1 16-ounce can pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1/2 cup vegetable oil
1 package yellow cake mix (1 pound, 2 1/4 ounces)
1 teaspoon grated orange peel
Orange glaze (see below)

Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold oven; toast at 350 degrees for 9-11 minutes, stirring occasionally, until lightly toasted. Cool.

Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs, pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 minutes. Stir in orange peel and remaining 3/4 cup almonds.
Pour into prepared pan. Bake in preheated oven 45-55 minutes, until pick inserted in center comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze.

Makes 10-12 servings.

Orange glaze: Mix together 1 cup sifted powdered sugar, 2 teaspoons grated orange peel and 2 tablespoons orange juice. Mixture should be thin.

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 16-ounce can pumpkin (not pumpkin pie filling)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water

Heat oven to 350 degrees. Combine sugar, oil and beaten eggs. Add pumpkin and mix well. Combine dry ingredients and add to pumpkin mixture. Add water, beat thoroughly, and pour into two greased 9-by-5-by-3-inch loaf pans.

Bake in preheated oven for 60 minutes. Test center with pick, which should come out clean except for moist crumbs.

2 (15-ounce) cans sweet potatoes
5 tablespoons butter or margarine
1/3 cup brown sugar
1/3 cup chopped pecans
1 cup miniature marshmallows

Pour sweet potatoes and liquid into 2-quart saucepan. Cook until potatoes are heated through.

Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-quart saucepan. Cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes.

Stir just to coat. Serve immediately. Makes 4-6 servings.

Note: Miniature marshmallows may be added on top of dish just before serving. Place under broiler until golden brown. Watch closely or marshmallows will burn.

Chocolate-Pumpkin Cake
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 can (1 lb.) or 2 cups solid-pack pumpkin
1 cup vegetable oil
1 cup Kellogg's Bran Buds cereal
1 pkg. (6 ounces) semisweet chocolate chips (1 cup)

1 cup chopped nuts

Confectioners' sugar icing

Sift dry ingredients together. Set aside.

In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.

Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir in chocolate chips and nuts.

Bake in a well-greased tube pan at 350 for 1 hour and 10 minutes. Cool completely. Drizzle with confectioners' sugar icing.

Old-Fashioned Bread Stuffing
3 quarts plain dry stuffing or make your own bread cubes from day-old bread, torn into half-inch pieces

3 cups chopped onion
21/2 cups chopped celery
1/2 cup butter or margarine
1 teaspoon salt
11/2 teaspoons poultry seasoning
1/4 cup chopped parsley

Saute onion and celery in butter or margarine just until tender. Add to bread along with salt, poultry seasoning and parsley. Toss lightly until well mixed. (Add a little hot broth or water to moisten, if desired.)

Place in two buttered, covered casserole dishes. Bake, covered, at 325 degrees for 30 minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan for additional flavor and moistness. Makes 8 to 10 cups of stuffing after baking.

Pumpkin Cheesecake
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, melted

1-3/4 pounds cream cheese, softened
1 cup sugar
3 extra large eggs
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice
Sweetened whipped cream (optional)

For the crust:
In a 9-inch springform pan, combine graham cracker crumbs and sugar. Add the melted butter; mix well with a fork. Press crumbs firmly over the bottom of the pan.

For the cheesecake:
Heat oven to 425 degrees. Beat cream cheese in a large bowl with electric mixer until light and fluffy. Gradually beat in sugar; blend well, scraping down sides of bowl once. Beat in eggs, one at a time, scraping sides of bowl as needed. Beat in pumpkin and pumpkin pie spice until well blended. Pour mixture over crumbs in pan. Place in oven and bake 10 minutes. Reduce oven temperature to 325 degrees; continue to bake 50 to 60 minutes or until center is almost set. (Center will set completely upon cooling.) Transfer to a wire cooling rack; immediately loosen cake from rim of pan with metal spatula. Let stand until cool. Cover; chill at least 8 hours or overnight. Serve with whipped cream, if desired.

Makes 10 to 12 servings.

3/4 cup butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-1/2 cups sifted all-purpose flour
1-1/2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup golden raisins
1/4 cup diced candied orange peel

In a mixing bowl, cream together the butter and sugars until light. Beat in the egg. Add the pumpkin, vanilla and lemon extract, blending well. Sift together the flour, oatmeal, soda and cinnamon and gradually blend them into the batter. Stir in the nuts, raisins and orange peel. Cover and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Drop by tablespoons onto greased baking sheets. Bake until lightly brown, 12 to 15 minutes. Cool on wire racks and store in airtight containers.

Turkey and Leftover Turkey Recipes
Avocado and Smoked Turkey Salad
Baked Noodles and Turkey
Baked Turkey
Baked Turkey #2
Baked Turkey Breast
Baked Turkey Melt
Baked Turkey Salad
Baked Turkey Squares
Baked Turkey Stuffed Tomatoes
Creamed Turkey
Crockpot Turkey Soup
Easy Turkey Pie
Foil Baked Turkey Breast
Herbed Rubbed Turkey with Pear Stuffing
Leftover Turkey and Ham Casserole
Leftover Turkey Patties
Lemon and Mushroom Turkey Breast
Marinated Turkey Breast
Microwave Turkey Tetrazzini
Old Fashioned Turkey and Dressing Soup
Old Fashioned Turkey Pie
Parmesan Turkey
Roast Turkey
Smoked Turkey Cheeseball
Sour Cream Turkey Enchiladas
Southwestern Grilled Turkey Tenderloin
Sweet and Sour Turkey
Traditional Turkey Dressing
Turkey and Broccoli Casserole
Turkey and Cheese Casserole
Turkey and Zucchini Parmigiana
Turkey Bow Tie Skillet
Turkey Broccoli Casserole
Turkey Casserole
Turkey Chimichangas
Turkey Chop Suey
Turkey Chowder
Turkey Croquettes
Turkey Divan
Turkey Enchiladas
Turkey Hash
Turkey in Orange Sauce
Turkey Meatball Soup
Turkey Meatballs
Turkey Meatloaf
Turkey Meatloaf #2
Turkey Noodle Soup
Turkey Parmigiana
Turkey Pie
Turkey Pie #2
Turkey Pie #3

Turkey Quiche
Turkey Salad
Turkey with Peanuts Salad
Wild Rice and Turkey
Zucchini and Turkey Casserole

Chicken Recipes
Almond Chicken Breasts
Apricot Stuffed Turkey Breast
Baked Chicken and Pineapple
Baked Ranch Chicken
Baked Barbecued Chicken
Beer Battered Chicken Strips
Bourbon Chicken
Bourbon Chicken #2
Braised Chicken
Brandied Chicken
Broccoli Cheese Chicken
Buttermilk Chicken
Cajun Chicken Strips
Caramelized Garlic Chicken
Caribbean Chicken
Chicken Au Gratin
Chicken Cacciaatore
Chicken with Cabbage and Apples
Chicken and Dumplings
Chicken and Mushrooms
Chicken and Rice
Chicken and Stir Fry Vegetables
Chicken and Stuffing Skillet
Chicken Catalina
Chicken Cordon Bleu
Chicken Curry
Chicken Curry With Rice
Chicken Fondue Bake
Chicken Hawaiian
Chicken in Sherry
Chicken of the Ritz
Chicken Kabobs
Chicken Margherita
Chicken Marsala
Chicken Parmesan
Chicken Piccata
Chicken Pot Pie
Chicken Reuben
Chicken Stroganoff
Chicken with Couscous
Chicken with Sage and Peas
Chicken with Mango Butter
Citrus Chicken
Cranberry Chicken
Creamy Chicken
Crunchy Baked Chicken
Crusted Chicken
Honey Baked Chicken
Honey Chicken Wings
Honey Dijon Peanut Crusted Chicken
Honey Glazed Chicken Breasts
Island Chicken with Fruit Salsa
Italian Chicken
Lemon Asparagus Chicken
Lemon and Garlic Chicken
Lemon and Garlic Chicken #2
Lemon Baked Chicken
Lemonade Chicken
Lime Chicken Picante
Lime Chicken Tacos
Mahogany Chicken Wings
Mandarin Chicken
Marinated Chicken
Microwave Stuffed Chicken Breasts
Monterey Chicken Fajitas
Orange Juice Chicken
Oregano Chicken
Oven Baked Chicken
Oven Fried Chicken
Oven Roasted Herb Chicken
Pecan Crusted Chicken
Penne with Chicken
Pineapple Chicken with Brown Rice
Salsa Chicken
San Francisco Chicken
Shredded Chicken Soft Tacos
Southern Chicken
Stuffed Chicken Breast
Sweet and Sour Chicken
Tandoori Chicken
Tangy Citrus Chicken
Tijuana Chicken
Tomato Olive Chicken

Turkey Dressing Recipes
Cornbread Turkey Dressing
Sausage Dressing
Turkey Dressing
Turkey Dressing #2
Turkey Dressing #3

Ham and Ham Glaze Recipes

1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger

Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140 degrees, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5 to 10 degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture. Makes 10 to 12 servings

10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice

Preheat oven to 325 degrees. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours. With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove. Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings.

1 lg. jar apricot baby food
Hot sweet mustard to taste

Mix well. Good also on leg of lamb or pork roast.

Baked Country Ham with Spicy Mustard Glaze
Baked Ham
Baked Holiday Ham
Baked Ham with Orange Raisin Sauce
Baked Ham with Honey Glaze
Cola Baked Ham
Ham Baked in Cider
Ham Sauce
Honey Pineapple Baked Ham
Kahlua Baked Ham
Raspberry Holiday Ham

Apple Glaze for Ham
Apple Jelly Ham Glaze
Apricot Ham Glaze
Beer Glaze for Baked Ham
Bourbon Glaze for Ham
Brown Sugar and Orange Juice Ham Glaze
Coke or Pepsi Ham Glaze
Cran/Raspberry Glaze for Ham
Cranberry Glaze
Cranberry Glaze for Ham
Gingerale Ham Glaze
Ham Glaze
Holiday Sauce for Ham
Maple Glaze for Ham
Mustard Glaze for Ham
Orange Marmalade Glaze for Ham
Pineapple Glaze for Ham
Raisin Sauce For Ham
Sweet and Sour Ham Glaze
Washington Cherry Ham Glaze

(Recipes that are great for that leftover ham)
Angel Hair with Ham and Baby Peas
Asparagus and Ham Topped Potatoes
Barbecue Ham
Broccoli Ham Chowder
Creamed Ham Cassserole
Crockpot Baked Ham
Crockpot Broccoli Cheese and Ham
Crockpot Cider Ham
Crockpot Ham and Potatoes
Crockpot Ham Scalloped Potatoes
Deviled Ham Ring
Dill Ham Salad
Easy Ham Salad
German Potato Salad
Ham and Broccoli Casserole
Ham and Lima Bean Salad
Ham and Mandarin Salad
Ham and Bean Soup
Ham Fried Rice
Ham Salad on Rye
Ham Spread
Pasta Salad with Ham and Cheese
Pocket Bread Ham and Bean Salad

Recommended Thanksgiving Ecard Sites
Abby's Thanksgiving Day Ecards and Coloring Pages
Andi's Free Ecards for Thanksgiving Day

Animated Greeting Cards
All Free Greeting Cards and Ecards

CyberGreeting Cards
Cyber Smooch!,
You've just been Cyber SMOOCHED
Best Friends!, Cute flash animation! Pass it along!

Astrostar's Greeting Cards
Free Ecards - Greeting Cards
Animated Cyberkisses
Awesome Online Greetings

CardSpot Virtual Greeting Cards
DeerLake Free Animated Email Greeting Cards
My Sunny Greetings

Postcard Maker
Send a Teddy (Bear) Postcard
Sharon's Scenic Postcards
Free Email Greeting Cards
1001 Postcards
We've Got Cards
My Postcards

A Free Greeting Card
All4Love Thanksgiving Ecards
Thanksgiving Dog House Greeting Cards
AngelRays Thanksgiving Cards
Attitude Postcards
Awesome Thanksgiving Cards

Black Dog's Vintage Cards
Care2 Thanksgiving Cards
Christian Net Thanksgiving Cards
Citicom Postcard Generator
Corbis ECards
Custard Pie Postcards
Deepest Feelings Thanksgiving Cards
Ecards Friends Thanksgiving Cards
Egreets Thanksgiving Cards
Egreetings Thanksgiving Cards
Electronic Antique Postcards
FunnyBunch Thanksgiving Greeting Cards
Huddle Thanksgiving Ecards
KidsDomain Thanksgiving Ecards
Laser Excellence
Main Strike Electronic Postcards 
NetGlimpse Thanksgiving Cards
Sun-E Thanksgiving Greetings
Thanksgiving Ecards from Ireland
Webamania Ecards
Yahoo Greetings
1001 Postcards,  Thanksgiving 

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