These are our family favorite recipes for Thanksgiving dinner. You can set your entire table with this menu.


Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi-sweet chocolate morsels

Mix even amounts of all ingredients in a large bowl.  Enjoy!

Brie Dip With Honey And Walnuts (for anyone who can’t cook but needs to bring something)
Brie cheese

Cut brie cheese into slices. Place brie in glass bakeware. Pour 2 tablespoons of honey on top of cheese. Sprinkle chopped walnuts on top of cheese with honey. Bake at 400 °F for 15 minutes. Grab crackers and dip away

Sam’s Family – Mock Oyster Dip
1 stick butter, divided
1/2 large onion, chopped
1 10oz package chopped broccoli, cooked
1 4oz can mushroom pieces
1 can cream of mushroom soup
1 roll Kraft garlic cheese – *Substitute cheddar roll and add minced garlic*
Worcestershire sauce to taste
Hot sauce to taste

Saute onion in half a stick of butter.  Add soup and cheese roll and melt.  Add cooked broccoli and add the remainder of the ingredients.  You can also add chopped celery and green or red bell peppers if you wish.

Jodi’s family – Mini Sausage Ball Muffins
2 cups all purpose baking mix
1 lb pork sausage
2 cups shredded sharp cheddar cheese

Combine all ingredients in a large bowl, pressing together with hands.  Spoon round tablespoons into lightly greased mini muffin pans.  Bake at 400 for 13-15 minutes or until lightly browned.  Serve with ranch or honey mustard dipping sauce.


Murphy’s Grandmother’s Cheese Straws
1 cup butter
2 cups sharp cheddar cheese, grated
2 2/3 cup flour
dash red pepper
1/4 teaspoon salt

Mix all ingredients together well.  Roll thin and cut into narrow strips.  Bake at 275 degrees for about 10 minutes.  Makes about 4 dozen.

Jodi’s family – Cornbread Dressing
4 cups of crumbled cornbread (homemade or a mix)
1 can of cream of chicken soup
chopped onion (about a cup)
chopped green pepper (about a cup)
chopped celery (about a cup)
broth from the cooked chicken
whole chicken – cut up and boiled

Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.

Not Really Cole Slaw
2 (3oz) pkgs beef flavored ramen noodles, uncooked
1/2 c sugar
1/3 c vegetable oil
1/4 c cider vinegar
1/4 cup water
1 (16 oz) pkg cole slaw
1 cup peanuts

Combine seasoning packets from ramen noodles, sugar, oil, vinegar and water in large bowl. Stir until sugar is dissolved. Add slaw. Crumble ramen noodles and add to slaw mixture; toss to coat. Stir in peanuts and sunflower seeds just before serving.

You should let this sit in the refrigerator a couple hours before serving (tastes better that way), but it still tastes great right after you make it.

Jodi’s Broccoli Salad
8 cups of broccoli (I chopped up 3 heads)
½ of a small red onion – diced
½ cup raisins
¼ cup (or more if you like) sunflower seeds
1 pack of bacon, cooked, then crumbled
3 tablespoons cider vinegar
2 tablespoons sugar
1 cup of mayo (I use a little more)
Salt & pepper to taste

Whisk together vinegar, mayo and salt & pepper in bowl.  Set aside. In a large bowl, combine broccoli, onion, raisins, sunflower seeds & bacon bits. Pour the liquid “dressing over & mix well. Refrigerate for an hour before serving.

Murphy’s family – Cauliflower Casserole
1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs (Panko makes this perfect!)
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Preheat oven to 350.  Bring 2 inches of water to a boil in a medium saucepan.  Add cauliflower, cover and cook for about 10 minutes.  Drain and place in a 2 quart casserole dish.  In a small bowl mix together butter, Parmesan cheese, Panko bread crumbs, salt, and red pepper flakes.  Sprinkle mixture over cauliflower, and top with Cheddar cheese.  Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly!

Bourbon Sweet Potato Casserole
4 (lb) cans sweet potatoes
1 cup sugar
1/4 cup butter
1/4 cup bourbon
1/2 cup chopped pecans

Heat potatoes in juice. Drain. Mash well.  Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown.  Serves 8-10.

Sam’s family – Corn Souffle’
1/2 cup butter, melted2 eggs, beaten1 (8.5 oz) package dry cornbread mix
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
1 cup sour cream

Preheat oven to 350 degrees F and lightly grease a 9×9 inch baking dish.  In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish and bake for 45 minutes in the preheated oven or until the top is golden brown.

Jodi’s family – The Lady’s Cheesy Mac
2 cups elbow macaroni
2 cups shredded Cheddar cheese, plus extra for topping
4 tablespoons (1/2 stick) butter, cut into pieces
3 large eggs, lightly beaten
1 cup whole milk or evaporated milk
1/2 cup sour cream
1/2 teaspoon salt

Preheat oven to 350 degrees.  Lightly grease a 13×9 inch baking dish with butter, oil, or cooking spray.  In a large pot of boiling salted water, cook the macaroni according to the package directions.  Drain well and transfer to a large bowl.  Add the 2 cups Cheddar and the butter, stirring until the pasta is coated.  In a medium bowl, whisk together the eggs, milk, sour cream, and salt. Add the egg mixture to the pasta and stir well to combine.  Scrape the mixture into the prepared baking dish.  Bake until golden, 35 to 40 minutes.  Take the dish out of the oven and top with extra cheese, then return it to the oven until the cheese is melted and beginning to brown, about 5 minutes.  Serve hot. Serves 4-6 (closer to 6!).

This recipe is from Paula Deen’s Southern Cooking Bible.

Sam’s family – Broccoli Casserole
8 oz jar cheez-whiz
1 stick butter
1 cup uncooked rice, cooked (makes about 3 cups cooked)
1 medium onion, chopped
1 can golden mushroom soup
2 frozen boxes of broccoli, thawed

Combine broccoli, soup butter and onions.  Cook over low heat until broccoli and onions are done.  Add Cheez-Whiz and cook until melted and mix with cooked rice.  Put in 9×13 casserole dish.  Bake at 350 for 25-30 minutes.

Almond and Green Bean Casserole
16 ounces sharp cheddar cheese, grated
3 green onions, chopped
1 can cream of shrimp soup
4 cans whole green beans, drained
4-6 ounce of slivered almonds
1 (4 oz) jar of pimentos
Tony Chachere seasoning to taste (or salt and pepper)

Saute onions in 3 tablespoons of butter.  Add the rest of the ingredients, save 1 cup of cheese to sprinkle on top.  Bake in 9×13 open casserole dish at 350 for 30 minutes.

Sam’s family – Potato Salad
10 lbs of potatoes, cubed and boiled
10 eggs, boiled
dill relish to taste
1/2 lb ham, slices cut into small pieces
1 quart mayo (put in a little less than 1 quart and add more if needed)
REAL Bacon bits, to taste
Salt and Pepper to taste

Mix all together and adjust to your tastes.  This recipe makes a lot, so for a small batch just cut it in half.

Potato Casserole
1 (2 lb) package frozen hash brown potatoes, thawed
1 (10.75 oz) can condensed cream of potato soup
1 (10/75 oz) can condensed cream of celery soup
1 (16 oz) container sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/5 teaspoon dried dill wee
1 1/2 cups shredded Cheddar Cheese
paprika to taste

Preheat oven to 350.  Grease a 9×13 inch baking dish.  In a large bowl, combine hash browns, potato soup, celery soup, sour cream, milk and onion.  Mix well and then season with salt, pepper and dill weed.  Spoon into prepared dish and sprinkle with cheese and paprika.  Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.

1 can chunk pineapple, drained
1 can mandarin oranges, drained
1 cup miniature marshmallows
1 can coconut
1 8 oz carton sour cream

Mix all ingredients well. Let stand for at least an hour in the refrigerator. Better the next day!

Michael’s Cranberry Relish
1 bag of fresh cranberries – crushed up
1 can crushed pineapple, drained
1 can mandarin oranges, drained
1/2 cup shredded coconut
chopped walnuts (optional)

Mix all together, serve as a great Thanksgiving side!

Carrot Souffle
3 1/2 lbs peeled carrots
3 1/4 cups sugar
1 tbsp baking powder
1 tbsp vanilla
1/4 cups flour
6 eggs
1/2 lb margarine
Powdered sugar

Steam or boil carrots until extra soft, drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture. Melt butter and add to mixture, blend well. Pour mixture into baking dish about half full as the souffle will rise. Bake in a 350 degree oven for about 1 hour or until the top is a light, golden brown. Sprinkle lightly with powdered sugar over top before serving.

2 or more cups of leftover meat, chicken or turkey
2 large onions, chopped
2 large potatoes, sliced
2 stalks celery, chopped
1 bunch green onions, chopped
3 tablespoons parsley
2 or more cups water
1/2 cup oil
1/2 cup flour
Salt and pepper to taste

Make a roux using oil and flour. Add onions and stir constantly until clear. Add potatoes and brown slightly. Add celery, meat, seasoning, and water. Cover and cook slowly for about 45 minutes. Add green onions and parsley and cook uncovered for about 5 minutes. Add gravy from leftover roast, chicken, or turkey. 


Jodi’s family – Maw Maw’s Yeast Rolls
2 cups warm water
1 yeast cake or pkg
1/2 cup shortening
1/2 cup sugar
1 egg
1 teaspoon salt

Mix about 6 cups plain flour with yeast and salt.  Set aside.  Mix egg, sugar, water and shortening.  Beat well.  Add dry ingredients.  Mix well.  Refrigerate for about a day.  Spoon out a small amount and roll in a little flour.  Place on a lightly greased baking sheet and them them rise several hours before baking.  Bake at 375 or 400 until lightly browned.  These will keep in the refrigerator for several days.

Jodi’s family – Pumpkin Bread
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Click here to watch Jodi make the pumpkin bread and to see the nutrition facts!


Jodi’s family – Crock Pot breakfast casserole
1 bag frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 roll sausage (orginal, hot, maple..whatever your family likes!)
salt and pepper
1 large bag cheddar cheese, shredded

Spray crock pot with non stick spray and evenly spread hash browns at the bottom.  Crack 12 large eggs in a bowl and whisk.  Add the milk.  Sprinkle in ground mustard.  Add plenty of salt and pepper.  Mix well and set aside.  Cook the sausage on medium to medium high heat, drain and set aside. Add sausage on top of hash browns in crock pot. Cover sausage with cheddar cheese.  As much or as little as you like.  Mix up the hash browns, sausage and cheese.  Pour the egg mixture over everything in the crock pot.  Using a wood spoon, even everything out. Turn the crock pot on low for 8-10 hours.

Some extras you can add – diced chiles, salsa (on top when serving), diced green onions.

This recipe is from allkindsofyumm

Sam and Jodi’s families – Sausage Brunch Casserole (NOT in the crock pot!)
1 1/2 pounds ground pork sausage (Sam uses 2 lbs)
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 -25 minutes, until bubbly and rolls are baked.


Pecan Pie Brownies


  • 18 ounces box brownie mix (18 or 19 ounce) box, plus ingredients listed on box directions

Pecan Topping

  • ¼ cup unsalted butter melted
  • ⅔ cup brown sugar 134 grams
  • ⅓ cup light corn syrup
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 cups pecans roughly chopped

Preheat the oven to 350 degrees F. Line the bottom and sides of a 9×13” baking pan with parchment paper and set aside.

Mix the brownie mix according to package directions. Spread the prepared brownie mix evenly into the parchment-lined baking pan. Bake for 20-25 minutes or until the top is starting to set and no wet batter is visible.

While the brownies are baking, whisk together the melted butter, sugar, corn syrup, eggs, vanilla and salt in a large bowl. Fold in the pecans ensuring they are evenly covered.

Once the brownies have baked for 20-25 minutes pour the pecan mixture evenly over the top. Return the brownies to the oven and bake for an additional 25-30 minutes or until the topping is set and no longer ‘jiggly’.

Allow the brownies to cool completely before slicing and serving.

(We got this recipe from Princess Pinky Girl!)

Millionaire Pie

  • 1 can condensed milk
  • Juice of 1 lemon
  • 1 cup pecans
  • 1 small can pineapple
  • 1 9 oz. tub Cool Whip
  • 1 large Graham cracker crust

Add lemon juice to condensed milk. Then add partially drained pineapple, nuts, and cool whip. Pour into crust. Refrigerate for 2 hours.

Murphy’s family – Heidi’s Gingersnap Cookies (and they’re snappy!)
3/4 cup shortening
1 cup brown sugar
1/2 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves (optional)

Cream shortening, brown sugar, molasses, and egg till fluffy.  Sift together flour, baking soda, salt, ginger, cinnamon, and cloves; stir into molasses mixture.  Form into small balls about the size of a walnut.  Roll in granulated sugar; place 2 inches apart on greased cookie sheet.  Bake at 375 for 12 minutes.  Makes about 5 dozen.

Jodi’s family – 7 layer bars
1/3 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (7-ounce) can flaked coconut
1 cup (6 ounces) semisweet chocolate morsels
1 cup (6 ounces) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 cup chopped pecans

Place butter in a 13×9 inch pan; bake at 325 degrees for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.)  Bake at 325 for 30 minutes.  Cool completely in pan; Cut into bars.  Yields 3 dozen.

Sam’s family – 7-UP Pound Cake
2 sticks butter
1/2 cup Crisco
2 1/2 cups sugar
5 eggs
3 cups flour
1 (6 oz) regular bottle 7-UP
1 teaspoon vanilla
1 teaspoon lemon extract

Cream together butter, Crisco, and sugar.  Add eggs, one at a time, and beat well after each one.  Alternate flour and 7-UP, beating with after each addition.  Add flavorings.  Pour into greased tub or Bundt pan.  Bake at 350 for 45 minutes.  Reduce heat to 300 for 35 minutes or till done.

Eggnog Pound Cake
1 yellow cake mix
1 pkg instant vanilla pudding
3/4 cup eggnog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees.  In a large bowl, combine cake mix, pudding mix, eggnog and oil.  Beat on low speed until moistened.  Add eggs and nutmeg and beat on medium high speed for 4 minutes.  Pour into a greased and floured 10 inch bundt pan.  Bake for 45-50 minutes.  This recipe can also fill 4-5 mini loaf pans for gifts.  The cake freezes well and is delicious toasted by the slice!

Rum Cake
Cake ingredients:
1 box yellow cake mix
1 cup chopped pecans
1 package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup dark rum

Glaze ingredients:
1/2 cup dark rum
1/4 cup butter
1 cup sugar
1/4 cup water

Mix all cake ingredients well and stir in nuts.  Pour into bundt  Bake at 325 degrees for 40-45 minutes.  Cool.  To make glaze, melt butter.  Stir in water and sugar.  Boil for 5 minutes, stirring constantly.  Cool.  Stir in rum.  Pour over cooled cake.

1 c. white sugar
1 c. brown sugar (1/2 light and 1/2 dark)
1 dash salt
1/2 c. milk
2 Tbsp. white Karo syrup
2 Tbsp. butter
1 tsp. vanilla
1 1/2 c pecan halves

Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines. **Be careful! It hardens very quickly!    

Chocolate Chip Pecan Pie
1 refrigerated pie crust, softened as directed on box
3 eggs
1 cup sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla1 1/2 cups chopped pecans
1/2 cup semisweet chocolate chips or dark chocolate chips  

Heat oven to 350.  Make pie crust as directed on package, using 9-inch glass pie plate.  In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended.  Stir in pecans and chocolate.  Pour into crust-lined pie plate.  Bake 60 to 70 minutes or until set.  Cool before cutting.    

Easy Skillet Apple Pie
2 lbs Granny Smith apples
2 lbs Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1 oz) package refrigerated pie crusts
1 egg white
2 tablespoons granulated sugar  

Preheat oven to 350.  Peel apples and cut into 1/2 inch-thick wedges.  Toss apples with cinnamon and 3/4 cup granulated sugar.  Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved.  Remove from heat, and place 1 pie crust in skillet over brown sugar mixture.  Spoon apple mixture over pie crust, and top with remaining pie crust.  Whisk egg white until foamy.  Brush top of pie crust with egg white; sprinkle with 2 tablespoons granulated sugar.  Cut 4 or 5 slits in top for steam to escape.  Bake at 350 for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.  Cool on wire rack 30 minutes before serving. This recipe is from Southern Living and a favorite of Emilie’s family!  

Sam’s Dad’s Carrot Souffle
3 1/2 lbs carrots, peeled and sliced
1 1/2 lbs sugar
1 Tbsp. baking powder
1 Tbsp vanilla
1/4 cup flour
6 eggs
1/2 lb margarine, softened
Powdered sugar

Boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to mixture, blend well. Add margarine to mixture and blend well. Pour mixture into a baking dish about half full as the souffle’ will rise. Bake at 350 for an hour or until top is light golden brown. Sprinkle top lightly with powdered sugar before serving.

Producer Faith’s S’mores Pie
Graham Cracker Crust:
1 3/4 cups Honey Maid graham cracker crumbs
1 1/4 sticks unsalted butter, melted

Crush graham crackers in a large mixing bowl. Once you have your graham cracker crumbs, stir in melted butter. Press into a 9-inch pie plate to form your crust. Preheat oven to 325°F.

Chocolate Filling:
1 cup heavy cream
1/2 cup milk
10 oz. Baker’s semi-sweet chocolate
2 tablespoons sugar
1/4 teaspoon salt
2 eggs
10 oz. bag of mini marshmallows

Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat. Break pieces of the chocolate and add it to your mixture. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to the chocolate mixture while whisking. Pour chocolate filling into the graham cracker crust.

Bake at 325°F for 20-30 minutes. Pay attention and check every 5-10 minutes after 20 minutes pass. Once the chocolate is no longer liquid, remove the pie from the oven and let it cool. Refrigerate for 1-2 hours before cutting.

When you are ready to serve, top with as many mini marshmallows as you can fit, and toast them. I heat my oven on LOW broil and watch carefully until marshmallows are golden – or you can also use a kitchen torch.

To store, cover with plastic wrap and refrigerate (if there’s any left!) You can easily prepare individual slices by popping them in the microwave for 10-15 seconds. Enjoy!

Jodi’s Super Easy Toffee
2 cups of butter (4 sticks)
2 cups of sugar
¼ tsp salt
2 cups semi-sweet chocolate chips
1 cup sliced almonds

Pour softened butter, sugar and salt into heavy bottomed pot, cook on medium heat until bubbling/boiling. Stir often, but not constantly. You are waiting for it to be an amber color. A warm light brown.

While it’s cooking, place parchment paper on a cookie sheet/pan. When the butter mixture is the right color (it took me about 10-15 minutes) pour onto the parchment paper and spread to all corners with spatula or wooden spoon.

While still hot – evenly sprinkle the chocolate chips on top. Then use a little parchment paper on your hand to spread the chips on top. They will melt into a layer. Sprinkle with the almond pieces.

Put in fridge to set – about an hour. Break into pieces and serve or store for 2-3 weeks in an airtight container.

(You can substitute any kind of chopped nuts.) Murphy LOVES this!

Bab’s Chocolate Cherry Cake
1 box Devil’s Food cake mix
3 eggs, room temperature
¼ vegetable oil
1 tsp almond extract
1 21oz can cherry pie filling

½ cup heavy cream
1 Tbs butter
1 cup semi-sweet chocolate chips
¼ tsp almond extract
Pinch of Kosher salt

For cake add mix, eggs, oil and extract to bowl and blend for 2 minutes.
Add cherry pie filling and mix until well incorporated. Pour into greased
bundt pan and cook for 30-35 minutes at 350.

In a sauce pan over medium heat add cream, butter, extract and salt
and stir. Add chocolate chips to a separate bowl. When cream mixture
it starts to simmer remove it from the heat and pour over chips. Stir to
mix well and pour over the top of the cake.

Written by: Q1075

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