**Bumped up again, a several years favorite 🙂 **

Please share your favorite Thanksgiving recipe/memories for everyone here in the comments!

Cranberry Sauce is my expert dish for Thanksgiving. Here is the best recipe, a variation by me of one used by the very excellent Paula Deen. I also suggest replacing the apple ingredient with pear if you so choose!

1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced (you can also add orange zest and little bits of orange if that’s your fave!)
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated

Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool. Makes 4-5 cups.


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51 Comments | Leave a comment
  1. midget says:

    Tammy- thanks for the recipe. Have a very blessed Thanksgiving with your cherished ones.We do have so much to be thankful to God for.

  2. shellym says:

    I tweeted a recipe for this earlier today, but here’s how I’ll be making my version later tonight:


    (1) 9 inch pie shell
    1 cup brown sugar
    1 cup light corn syrup
    1/2 cup butter
    4 eggs (beaten)
    1/4 tsp salt
    6 oz. dark chocolate chips
    1 cup chopped pecans
    and last but not least….1/4 cup bourbon. Maker’s Mark works well.

    Preheat oven to 325 degrees

    Combine sugar, corn syrup & butter. Cook over medium heat, stirring constantly, until butter melts & brown sugar dissolves, then let that cool a little bit.

    In a large bowl combine eggs, bourbon & salt. Mix well. Slowly whisk in sugar mixture into egg mixture, then stir in chocolate chips, pecans. Pour mixture into pie shell.

    Bake in preheated oven for 50-55 minutes or until it’s set up, watch that center.

    Happy Thanksgiving ! 🙂

  3. rosebud2186 says:

    Thanks Tammy! I made this last year….looking for the recipe again! HAPPY THANKSGIVING TAMMY & TAMs : )

  4. Trionic Labs says:

    What? No mandarin oranges? Mine always has lots of mandarin oranges!!!

  5. Sailing_J says:

    Wow, Tammy! That sounds delicious. Thank you!

  6. jimmer says:

    Making these for the 3rd year in a row. 😉 Happy Thanksgiving everybody!

  7. 1ntbtn says:

    I love this recipe Tammy, it’s quite the hit at our table. Thank you and have a very Blessed Thanksgiving!

  8. GiMiller says:

    Sounds good. I will have to try it. Happy Thanksgiving Tammy! Happy Thanksgiving Fellow TAMS!! 🙂

  9. aardvark says:

    Wild Rice, Fruit, and Pecan Stuffing from Epicurious:

    8 to 10 servings

    1 1/2 tablespoons olive oil
    3 large celery stalks, finely chopped
    1 cup finely chopped onion
    1 garlic clove, thinly sliced
    1 1/2 cups wild rice
    2 cups low-salt chicken or turkey broth
    1 bay leaf
    1 teaspoon kosher salt plus more (I use Real Salt)
    3/4 cup (3 ounces) pecans
    1/2 cup dried cranberries
    1/4 cup (about 3 ounces) dried apricots, coarsely chopped
    1/4 cup (about 2 1/2 ounces) golden raisins
    Freshly ground black pepper
    1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
    1 1/2 cups thinly sliced small celery stalks (from celery heart)
    1/2 cup celery leaves from celery heart, coarsely chopped

    http://www (dot) epicurious (dot)com/recipes/food/views/Wild-Rice-Fruit-and-Pecan-Stuffing-368309#ixzz2CvSgeWGf

    Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20–40 minutes.
    Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
    Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
    Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

  10. mmeusa says:

    Norwegian Potato Lefse

    8 cups baking potatoes, scrubbed
    1/2 cup heavy whipping cream
    1/2 cup butter
    1 tablespoon salt
    1 tablespoon white sugar
    4 cups all-purpose flour

    Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain potatoes and mash well. Ricing the potatoes is preferable.

    In a large mixing bowl, combine 8 cups of mashed or riced potatoes, cream, butter, salt and sugar. Cover the potatoes and refrigerate overnight.

    Mix flour into the mashed potatoes a cup at a time and roll the well-mixed mixture into balls the size of a large golf ball. Keep the balls on a cookie sheet in the refrigerator while waiting to roll.

    Using a pastry cloth on the board and a cotton rolling pin sleeve, flour the board lightly and roll the potato balls as thin as you can.

    Fry the lefse on a cast iron griddle at high heat. Lower the heat if the lefse browns too quickly. Brown on both sides.

    Using a dish towel, after cooking each piece, place it on the dish towel and be sure to keep them covered so they don’t dry out. Keep rolling, grilling and stacking.

    After completely cooled, divide and place in baggies and store in refrigerator until ready to serve. Heat slightly before serving. Delicious with butter.

    This is a delicious, labor-intensive recipe passed down from my Norwegian Grandmother and enjoyed by our family since I can remember. Eventually, you grow old enough that you have to learn to make these recipes yourself! 🙂

    Happy Thanksgiving Tammy and TAMS!

  11. tamcat says:

    HAPPY THANKSGIVING TAMS! Impossible for me to go into chat. HAPPY THANKSGIVING Tammy! I’ll be grateful for Tammy Bruce Radio Show on Thanksgiving Day 🙂

  12. tamcat says:

    I just spotted the Tammy Music. Thank you!

  13. rtthorne says:

    I not only made the Cranberry Sauce, but also Shifra’s Yams for Tams from last year. Both Yummy. Happy Thanksgiving all!

  14. Shifra says:

    ohh, rrthorne, I forgot about my yams-baked-in-bourbon-sauce recipe. Glad you enjoyed 🙂

    “Yams for Tams” — ROFL!

  15. lawmom90 says:

    how about a bump up for this Yams for Tams recipe, Shifra!!?? 🙂 Pweeze?

  16. Shifra says:

    OK…. Here goes 🙂

    4-5 lbs. sweet potatoes (look up “difference between yams and sweet potatoes” — apparently, almost all varieties of yams in the U.S. are from the sweet potato family)

    4 tbls. (1/2 stick) margarine
    1 cup dark brown sugar
    1 tbls. vanilla extract
    1/4 teaspoon salt
    1/4 cup whiskey or bourbon

    Preheat oven to 375 degrees. Cut sweet potatoes into 1/2 inch slices. Steam for ten minutes or until soft but not mushy. Remove potatoes from steamer and set aside.

    In small saucepan, melt margarine over medium heat. Add the brown sugar, vanilla and salt, stirring until sugar is dissolved. Stir in whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally.

    Spray a large 9 by 13 inch glass baking dish with nonstick cooking spray. Place sweet potatoes in pan and drizzle sauce over the top.

    Bake uncovered for one hour. Baste with sauce every ten minutes to keep potatoes from drying out.

    Enjoy 🙂

  17. MaryVal says:

    This recipe requires Harry & David’s Royal Riviera pears. Best fruit you ever tasted. Go to their website and order yourself a box of these fabulous pears, you will not regret it. (Their other gourmet offerings are good, too, but nothing compares to the pears.) Oh, you can make it with the ordinary Bosc, or Bartlett, or Anjou pears from the local grocery; but it won’t be the same.

    Sour Cream Pear Coffee Cake

    2/3 cup packed brown sugar
    1/2 cup all purpose flour
    1 t. ground cinnamon
    4 TB margarine or butter, softened
    2/3 cup walnuts or pecans, chopped and toasted (omit or not, as you prefer)

    2 1/2 cups all purpose flour
    1 1/2 t. baking powder
    1/2 t. baking soda
    1/2 t. salt
    1 1/3 cup sugar
    6 TB margarine or butter, softened
    2 large eggs
    1 1/2 t. vanilla extract
    1 1/3 cup sour cream
    3 firm but ripe pears (I use 4-6 pears) — peeled, cored, sliced or cubed
    (about 1 1/4 lbs. pears, or more)

    Preheat oven to 350 degrees. Grease and flour 9 x 13 pan.

    Prepare streusel: In med bowl, with fork, mix brown sugar, flour and cinnamon till well blended. With fingertipos work in butter until evenly distributed. Add nuts and toss to mix; set aside.

    Prepare cake: In medium bowl with fork, combine flour, baking powder, baking soda, and salt; set aside.

    In large bowl with mixer at low speed, beat sugar and butter until blended, scraping bowl often with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer at low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture, until batter is smooth. With rubber spatula, fold in pears.

    Spoon batter into pan; spread evenly. Sprinkle top with streusel mixture. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool cake on wire rack 1 hour to serve warm, or cool completely in pan to serve later.

    Ho ho ho. Pass the eggnog Irish latte.

    Mary Val

  18. Di Grace says:

    Thanks for the recipe Tammy, it sounds delicious. We have a tradition of opening a can of jellied cranberry, sliding it whole onto a small serving plate and slicing it into half inch pieces. Maybe we’ll do something fancier this year.
    After a heavy meal, we usually opt for a lighter dessert. Everyone enjoys this:

    Tequila-Soaked Sorbet
    1 pint lemon sorbet
    1/4 c. best-quality tequila
    Finely grated zest of two limes
    Using an ice cream scoop, spoon 2 scoops of sorbet into each of 4 glasses. Drizzle 1 tablespoon tequila over sorbet in each glass, and sprinkle with lime zest. Serve immediately. Multiply ingredients to suit number of people. Happy Thanksgiving to all the TAMs!

  19. jmm says:

    All of you Tams are amazing! Im in charge of cranberry sauce this year so I’m using Tammy’s recipe! Im not the best in the kitchen! but i try.

  20. Vintageport says:

    The annual go-to soup for Thanksgiving. Enjoy!

    Carrot Ginger Soup with Roquefort Cheese

    • 4 tablespoons (½ stick) butter
    • 2 pounds carrots, cut into large dice (about 4 cups)
    • 2 cups thinly sliced leeks (white part only)
    • ¼ cup (about 2 ounces) peeled and sliced fresh ginger
    • 6 springs fresh thyme, tied in a bundle with kitchen twine
    • 2 teaspoons salt
    • ¾ teaspoon freshly ground white pepper
    • 6 cups vegetable stock or broth
    • Roquefort cheese for garnish (optional)


    1. Melt butter in 6-quart (or larger) soup pot over high heat. Add carrots, leeks, ginger, thyme bundle, salt, and white pepper, and cook for 2 minutes. Then add stock, cover pot, and bring to boil. Remove cover, reduce heat to medium low, and simmer for 15 minutes.
    2. Remove pot from heat, and remove thyme bundle. Blend soup until it is completely smooth, using an immersion blender or in three batches in a blender.

    Warning, if using a blender, be sure to vent the top while pureeing, otherwise you may get a big explosive surprise. Better yet, let carrot mixture cool to room temperature before using your blender.

    3. Pour pureed soup thru a fine mesh chinois and into 4-quart pot. Stir to combine, and adjust seasoning to taste. Serve hot, garnished with a teaspoon of crumbled Roquefort cheese.

  21. Sam Joe says:

    Did this recipe for the 5th year in a row, a little less Grand Mariner than the recipe calls for.

    It was a hit! Thank you!!

    Happy Thanksgiving, Tammy and TAMs!

  22. idaho_karen says:

    Honey Corn Pudding
    Not a cake like some corn pudding recipes…

    5 eggs
    ⅓ cup butter, melted
    1 tablespoon sugar
    2 tablespoons dark brown sugar
    3 tablespoons Jack Daniel’s Whiskey
    1 tablespoon orange juice
    ½ cup half & half
    4 tablespoons cornstarch
    2 cans whole kernel white corn
    2 cans cream-style white corn
    1 small green cayenne pepper, chopped, seeds removed
    ½ teaspoon ground nutmeg
    ½ teaspoon sea salt
    ½ teaspoon ground pepper

    In a large mixing bowl, beat eggs and half & half. Stir in orange juice, whiskey, both sugars, melted butter, all the corn, peppers, nutmeg, salt and pepper.
    Lastly stir in the cornstarch.
    Pour into a buttered 2 quart casserole dish.
    Bake at 400 degrees for an hour and broil on low for an additional 10 minutes.
    Serve warm.

  23. idaho_karen says:

    Sun-Dried Tomato Spread Recipe

    Makes a lot – I stuffed this into an 11X7 Pyrex. Could easily cut in half if want less. I served with my homemade cheese & olive breads.

    2 packages (8 ounces each) cream cheese, softened
    2 cups mayonnaise
    1/4 cup finely chopped onion
    4 garlic cloves, minced
    1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
    2/3 cup chopped roasted sweet red peppers
    2 cups (8 ounces) shredded part-skim mozzarella cheese
    2 cups (8 ounces) shredded Italian cheese blend
    1 cup shredded Parmesan cheese, divided

    In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
    Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers. Yield: 28 servings (1/4 cup each).

    Originally published as Sun-Dried Tomato Spread in Taste of Home June/July 2008, p49

  24. idaho_karen says:

    Roasted Brussels Sprouts with Bacon!

    Thick cut Hickory Smoked Bacon
    Put 1/2 C brown sugar & 2 T dijon mustard in a plastic bag
    Place bacon in bag to coat each side
    Place strips of bacon on rack in a jelly roll pan
    Bake at 400 degrees roughly 15 minutes
    Watch carefully so it doesn’t burn

    Brussels sprouts
    Steam for 4 minutes (this will help preserve the green color and reduce the cabbage-y flavor of the end product)
    Preheat oven to 400 degrees
    Cut sprouts in half and place on foil lined jelly roll pan, bake for approx 20-30 minutes until cooked thru and roasted.
    Put in mixing bowl and drizzle 1-2 T of balsamic vinegar glaze (I reduce balsamic down about 3-1, with brown sugar, cinnamon stick and anise seed)..
    Add desired amount of bacon and toss.
    Serve hot..


  25. idaho_karen says:

    Mashed Sweet potatoes w/Crisp Topping

    Sweet potatoes
    Bake approx 4# sweet potatoes @ 400 degrees
    When done, let cool, remove peel & mash
    Mix with
    1/2-3/4 C amber maple syrup (depending on how sweet you like it)
    2 beaten eggs
    1/2-2/3 C milk (add only as much as you need)
    1t vanilla
    1/2t salt

    1/2-3/4 C Brown sugar (depending on how sweet you like it…)
    1/3 C flour
    1/3-1/2 C butter, cut into small pieces
    1/2-1 C chopped pecans
    Mix ingredients with your fingers or a pastry cutter, until it has a ‘crumb’ texture

    Put mashed potatoes in a baking dish (approx 2 1/2 to 3 qt) and sprinke the crumb topping on top. Bake at 350 degrees for 30 min or until the topping is golden brown. Yummy!

  26. Colette says:

    Late to this thread!Having a Christmas or Hanukkah party or open house? Prepare this dish and get ready to watch people lick their plates!
    ( and then demand the recipe) Nirvana!
    Onion Shortcake
    1 large sweet onion
    1/4 cup butter
    1 1/2 cups corn muffin mix ( jiffy)
    1 egg, beaten
    1/2 cup milk
    1 cup cream style corn
    2 drops Tabasco sauce
    1 cup sour cream
    1/4 tsp. salt
    1/4 tsp. dill weed
    1 cup shredded sharp cheddar cheese
    Chop onion and cook in butter until
    tender. Combine muffin mix, egg, milk,corn, and tabasco. Turn into well greased 8 in square pan.Mix sour cream,
    salt, dill, and 1/2 cup of the cheese to the onion. Stir until blended, spread over batter. Sprinkle with remaining cheese and bake at *425 for 25-30 min. Easily doubled!

  27. midget says:

    I want to go to idaho karen’s house.

  28. idaho_karen says:

    Oh my – RuBegonia is on this thread… Miss her!!!

    And Waldo – think of both of them often…

  29. idaho_karen says:

    I haven’t tried this as yet – but will this year…. This brussels sprouts recipe sounds SOOOO GOOD!!

    Brussels Sprouts Gratin with Caramelized Shallots


    For the topping:
    3 cups coarse fresh bread crumbs
    3 Tbs. unsalted butter, melted
    1 1/2 tsp. lemon zest
    1/2 tsp. kosher salt
    1/2 tsp. freshly ground pepper
    2 Tbs. minced fresh flat-leaf parsley

    For the gratin:
    1 Tbs. unsalted butter
    Kosher salt, to taste, plus 2 tsp.
    2 lb. brussels sprouts, trimmed and halved lengthwise
    2 Tbs. all-purpose flour
    8 oz. Gruyère cheese, grated
    1/2 oz. Parmigiano-Reggiano cheese, grated
    1 tsp. lemon zest
    3/4 tsp. freshly ground pepper
    1 cup heavy cream
    1 jar (8 oz.) caramelized shallots, liquid strained off

    Wine Pairing
    This pairs well with juicy, medium-bodied red wines like the Greywacke Pinot Noir Marlborough from our Wine Club.
    Preheat an oven to 375°F.

    To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

    To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.

    In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

    • idaho_karen says:

      PS TAMS – this was so decadent & delicious.. If you know someone that doesn’t like brussels sprouts, do this one…

      PSS I couldn’t find canned caramelized shallots, so this is the recipe to follow; very sweet and good from Ina Garten. I used far less than 2 lbs (about 5-6 oz fresh), so the quantity of ingredients would need to be cut back for fewer shallots:

      Caramelized Shallots

      Sweet and savory combine in one show-stopping vegetable side dish.

      6 tablespoons (3/4 stick) unsalted butter
      2 pounds fresh shallots, peeled, with roots intact
      3 tablespoons sugar
      3 tablespoons good red wine vinegar
      1/2 teaspoon kosher salt
      1/4 teaspoon freshly ground black pepper
      2 tablespoons chopped fresh flat-leaf parsley
      Preheat the oven to 400 degrees F.

      Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

      Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

      Copyright 2004, Barefoot in Paris, All Rights Reserved

      Read more at:

  30. idaho_karen says:

    If you want an additional sauce for your turkey or ham, try this one… This one includes the canning process, but it’s not necessary; you could always cut the recipe in half or 1/3 if you don’t want a lot….. 🙂

    Sour Cherry Chutney

    6 cups chopped pitted sour cherries ( Tart)
    1 1/2 cups finely chopped red onions
    2 1/2 cups packed light brown sugar
    1 tablespoon dry mustard
    1 teaspoon pickling salt
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon ground cloves
    1 cup cider vinegar
    Prepare jars, lids and bands.
    In a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. Bring to a boil over medium heat, stirring often.
    Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
    Ladle into prepared jars leaving a 1/2″ headspace. Check for air bubbles. Adjust headspace if needed. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
    NOTE: If using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. Reduce brown sugar by 2 tablespoons.

  31. dachiemama says:

    This cranberry sauce recipe is the bomb! I made it the last two years. This year, so few of us I didn’t, but I love it and will eventually make it again. Happy Turkey Day!

  32. Di Grace says:

    You’ve inspired me to forsake my can opening ways. Instead of cranberry jelly this Christmas I’m making this recipe.

  33. idaho_karen says:

    I made this yesterday to go with my leftovers (didn’t have any cranberry sauce left from Thanksgiving)… Exceedingly delish!!!

    K 🙂

  34. Mickey says:

    It’s just the two of us this year and we wanted to avoid the mountains of food. So…we’re doing a soup and salad day with a lattice peach pie for dessert.

    Happy Thanksgiving, TAMily. Very thankful for you all! Grace and peace to you this Thanksgiving Day! Here’s the recipe of our holiday soup:

  35. tngrrl73 says:

    Spiced Pecans

    1 lb. (3 full cups) pecans
    1 egg white
    1 c. sugar
    1 tsp. cinnamon
    1 tsp salt

    Beat egg until stiff and foamy. Mix in pecans, fold several times, mix well. Mix other ingredients in large bowl. Pour over pecans and mix again to coat. Arrange on cookie sheet* and bake at 250 degrees for 45 minutes to an hour. Stir every 15 minutes.

    *Preheating cookie sheet makes clean-up easier.


  36. VelvetHammer says:

    I don’t have a food recipe to share but I do have this for the TAMily:
    This Thanksgiving praise God from whom all blessings flow:
    Thank you God for the food we eat,
    Thank you God for the world so sweet,
    Thank you God for the birds that sing,
    Thank you God for everything.

    A safe and happy Thinksgiving to all!

  37. Maynard says:

    Quick warning to all those driving during the holidays. As we’re getting close to Thanksgiving, the police are setting up an increasingly large number of sobriety checkpoints.

    Last night I was out for a few drinks. I had a few too many and then got into the wine. Bad idea. Knowing I was over the limit, I decided to leave my car at the pub and take the bus home. Sure enough, I passed through a checkpoint where they were pulling over drivers and performing breathalyzer tests. Because I was in a bus, they just waved it past.

    I arrived home safely and without incident, which was a real surprise as I’ve never driven a bus before and I’m not even sure where I got it from.

  38. MaryVal says:

    Candied Apple Salad, aka Snicker Salad

    12 full sized Snickers bars, chopped
    4-6 apples, cored and chopped (not peeled)

    1 jar marshmallow cream (large or small)
    1 container cool whip, thawed
    1 package cream cheese, softened

    Chop the Snickers and apples. Blend the dressing ingredients with an electric mixer until smooth. Fold Snickers and apples into dressing.

    Make this Thanksgiving morning, not the day before. The longer the salad is mixed, the more the Snickers will dissolve into the dressing. It tastes just as good that way, but you’ll want the Snickers to be undissolved for your Thanksgiving guests. For serving the next day (and later) stir well to blend in those dissolved Snickers. If I don’t make this salad, I hear about it for weeks.

  39. johnetx says:

    I’d never made cranberry sauce of any kind before last night, when my dad asked me to. Naturally I thought of Tammy and her famous sauce. Well after making it, I couldn’t believe I had made something so delicious. It’s sure to be a hit at my sister’s house tomorrow, if I can keep my spoon away til then! Thanks Tammy, you have a winner here!

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