Thanksgiving Gathering 2008
(Click on pictures to Enlarge)
Amanda Robin Whiteman
Born: Sept. 4, 1993
to Heaven: Aug. 23, 2004
Amanda loved these every Christmas Thank you David for sharing!Thought you might like some of the recipes I have on my site.Hi: You may want to check out this site it has some Great Recipes: http://www.whiteman-recipes.us/
have got to try these. The first time I made them, I thought of how much money I could save by making my own!
Prep Time: approx. 20 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 3 Hours. akes 12 rolls (12 servings).
cup warm milk (110° F/45° C)
eggs, room temperature
cup margarine, melted
1/2 cups bread flour
cup white sugar
1/2 teaspoons bread machine yeast
Brown Sugar-Cinnamon Mix:
1/2 cup brown sugar, packed
tablespoons ground cinnamon
cup butter, softened
(4 ounce) package cream cheese, softened
cup butter, softened
1/2 cups confectioners' sugar
teaspoon vanilla extract
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select dough cycle;
2 After the dough has
doubled in size turn it out onto a lightly
floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3 Roll dough into a 16x21
inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough
and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400° F (200° C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together
cream cheese, 1/4 cup butter,
confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
- 5-6 Chicken Breast (9 - 12 enchiladas)
- Corn tortillas
- vegetable oil
- 12 oz. of mild cheddar cheese, grated
- enchilada sauce (You can find it in the Mexican Section of
boil the chicken for 1/2 hour. Place on a clean cutting
board and cut the chicken into approximately 1 inch chunks.
Heat the vegetable oil on medium high heat in a pan big enough
to fit the tortillas in.
When the oil is hot, take two tortillas with tongs and hold
them in the oil until they bubble. The tortillas should bubble right away. If they don't, your oil is not hot enough.
Lift and dip the tortillas in and out of the oil 3 times fairly
quickly. (The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long, the tortillas
get stiff and are hard to roll)
Now dip the tortillas in hot enchilada sauce to coat
them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.
Grab one end of the tortilla (closest to you) and bring it
over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that
the opening is now on the bottom.
Pick up the enchilada and place it on a oven-proof dish. When
you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends
of the enchilada so the chicken doesn't fall out.
After you have placed your chicken enchiladas in the dish,
use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the
enchiladas and the bottom of the dish.
Sprinkle grated mild cheddar cheese over the top of the chicken
enchiladas. Use a much or as little as you desire.
Preheat your oven to 400 degrees and place the chicken enchiladas
in the oven. You don't need to cover them.
When you see that the cheese has completely melted and the
sauce is bubbling around the edges, you know it's hot enough.
Take the chicken enchiladas out of the oven and serve immediately.
In Memory of Her Daughter
Ashleigh Nicole Bruner
Jan. 23, 1984
Oct. 20, 1996
Judy's Famous Potato Salad
8 medium potatoes
2 tablespoons mustard
2 teaspoon sugar
1 cup chopped celery
2/3 cup chopped onion
1/2 cup chopped pimiento-stuffed olives
1 teaspoon salt
1 1/2 cup mayonnaise
4 hard-cooked eggs, chopped
In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle
with sugar. Add the celery, onion, olives, and the salt. Fold in mayonnaise, mustard and eggs. Cover and refrigerate
for at least 1 hour. I've been making this potato salad for years and never wrote it down, I double this recipe for my
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
\-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley
in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce
heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to
soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until
cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
In Memory of Her Daughter
1 PACKAGE YELLOW CAKE MIX
1 CAN PUMPKIN (16 OZ)
1 CAN EVAPORATED MILK (12 OZ)
11/2 CUPS SUGAR
4 TEAS.PUMPKIN PIE SPICE
1 CUP CHOPPED PECANS
1 CUP MELTED BUTTER
PREHEAT OVEN TO 350 DEGREES.
GREASE 9 X 13 PAN . COMBINE PUMPKIN,
MILK,EGGS,SUGAR,AND PUMPKIN PIE SPICE
IN LARGE BOWL. POUR INTO PAN. SPRINKLE
CAKE MIX OVER MIXTURE ,TOP WITH PECANS
DRIZZLE MELTED BUTTER.
BAKE FOR 50-55 MINUTES OR TIL GOLDEN
BROWN. LET COOL SERVE WITH WHIPPED
TOPPING. REFERIGERATE LEFTOVERS .
Memory of Her Son
Death leaves a heartache no
one can heal.
Love leaves a memory no one
Billy's favorite cake. I had to make it for him for every birthday. One of is favorite pastimes was eating.
He loved food.
box graham crackers
boxes chocolate pudding (the cooked kind not instant)
boxes of vanialla pudding (the cooked kind not instant)
pint heavy cream
can sliced peaches
Line the bottom of a 19x13 pan with graham crackers
Cook the vanilla pudding then pour on top of the crackers
Cover the vanilla pudding with another layer of graham crackers
Cook the chocolate pudding then pour on top of the crackers
Cover the chocolate pudding with another layer of graham crackers
Place in refrigerator until pudding is set. (graham crackers will become soft)
Whip heavy cream with 1 tsp. sugar and 1 tsp. vanilla until it forms a whipped cream consistency.
Spread over the top of the cake to cover all the crackers
Alternate rows of sliced banana's and sliced peaches to decorate
Sprinkle crushed graham crackers over the top.
Marilyn In Memory of My Son
Blake Edward Justes
Lots of Zucchini. It came from the Three Rivers Cookbook II and I've been making it for years because everyone likes it so
much! I use the pineapple but not the nuts...it's very moist and flavorful.
3 eggs, 1C cooking oil, 2 C sugar,
2 C grated zucchini,
3 tsp. vanilla.
Mix together and set aside.3C flour,
1tsp. salt, 1tsp.
baking soda, 3 tsp. cinnamon.
Mix together. Add to first mixture.
1C nuts (optional), 1-8 oz. can crushed pineapple, with syrup
(optional). Stir in nuts and add pineapple and blend.
Pour into 2 loaf pans (greased and floured) and bake at 350 for
40-60 minutes. Cool before slicing.
November 25, 1977
- February 19, 2008
Anne & Uncle Bill's Spinach Dip
oz. package frozen chopped spinach, thawed and drained well
8oz. sour cream
1 cup mayo
package mrs grass homestyle veg soup mix
1 can chopped water chestnuts
mix all ing's well and chill 3
hours serve with crackers or vegs
I've been trying to think of what to send for a recipe that was one of Bryan's fav's~ the
only thing i can think to do is send the same thing i used to take to the TCF meetings i went to in Columbus~
a jug of the Pilsbury Choco Chip Cookie Dough and a spoon~ it was his
fav!!! I had time to bake some and they were gobbled up so fast your head could spin~ and then he would get the spoon back
out again! I'll try to think of something else, but this was by far his fav dessert!
Really is delicious!!! The varieties you can
use is all up to the individual, but i like the french vanilla pudding w/french vanilla coolwhip however last year i used
a new Pumpkin pudding and the French Vanilla OMG!!
boxes Instant pudding (choice of flavors available, I prefer French Vanilla)
¾ C milk
oz tubs of Cool Whip (again, lots of choices, I like the FV w/FV pudding)
dark chocolate frosting
Cinnamon graham crackers
cake pan with lid
cool whip out of freezer while you gather all of your supplies. Having it partially thawed makes it so much easier to work
with later (15-20 minutes)
pudding and milk approx 2 min
( Pudding directions call for 2 c each package, but I have found it ‘sets’
3 ¾ cups.)
in the thawed cool whip with the pudding, set aside.
a layer of Cinnamon graham crackers sugar/cinn side UP in the cake pan.
sure sides are as tight as possible, you may need to trim the crackers to fit the pan
½ the pudding in and spread around
another layer of graham crackers face up
remaining pudding mix
layer of crackers sugar/cinn side down-try to leave no spaces
frosting tub, remove the tin lining and put in micro for about 20 seconds- making it very easy to stir and pour
and pour over layered mixture. Try to get it to ‘seal’ over top. This is where the tightness of the crackers comes
place in fridge over night.
your imagination too. There are a lot of varieties you can try. We have also used banana pudding with regular vanilla cool
whip, and chocolate crackers and chocolate puddings. This one can be very rich, but it is yummy!
you have a strawberry fan, or lemon or coconut, there are several varieties of pudding and cool whips now. I have found the
best prices and varieties at Kroger.
Luck! I have shown 2- 13year olds this recipe and they are now the hit of the party being able to make it and take it themselves.
on the mixer tongs, bowl and spoon are to be dispersed at Chefs discretion! J
This is one of the easiest~once you've made it
a couple of times~ recipes i've ever made! it is consumed byt he plate or bowl full~ it's so fresh and lovely in your mouth
that you want to get just "one more spoonful" and then the bowl is empty and you are looking around to see who else is going
in for seconds or thirds or even more!