Blogs

Looking for a last minute recipe for Thanksgiving? Check out these favorites from the team at Western Home Furnishings Association!

Fresh Cranberry-Orange Relish

Ingredients

• 1 pkg of fresh cranberries
• 1 orange, unpeeled
• sugar (to taste) I start with 1/2 cup and go from there

Directions
Mix in processor

From Kaprice Crawford

Creamed Pearl Onions

Ingredients

• 1 bag frozen pearl onions
• 1 tablespoon unsalted butter
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• Roasted Chestnuts

Directions

Thaw pearl onions and then sauté in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper, add chestnuts, and serve immediately.

From Cindi Williams

Berry Banana Mallow Yam Bake

Ingredients

• 1/2  Cup Flour
• 1/2  Cup Packed Brown Sugar
• 1/2  Cup Old-Fashioned Or Quick Oats Uncooked
• 1     Teaspoon Cinnamon
• 1/3  Cup Margarine (Butter Doesn’t Work Well)
• 2     29-Oz. Cans Cut Sweet Potatoes, Drained
• 2     Cups Fresh Uncooked Cranberries (1 Bag)
• 3     Bananas (Firm To Slightly Green)
• Marshmallows (Large Or Small)

Directions
Combine flour, sugar, oats and cinnamon; cut in room temp. Margarine until mixture resembles coarse crumbs. I use my hands, they work better than a mixer or spoon. Lightly toss 1 cup crumb mixture with yams and cranberries; arrange in large pyrex or corning (approx. 13 x 9 or larger) baking dish along with bananas halved and sliced in 1 inch lengths. Sprinkle with remaining crumb mixture.

Bake at 350 degrees, 35 minutes. Then place marshmallows on top, bake until golden brown (about 10-15 minutes). Keep your eye on them and don’t burn them.

From Melissa Dressler

Pumpkin Bars

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

From Melody King (and Paula Deen!)

My mother’s thanksgiving stuffing recipe with a slight twist

Ingredients

• Half a loaf of wheat bread
• Half a loaf of white bread
• 1 to 2 eggs-beaten
• 1 large onion- chopped
• 1/2 green pepper – chopped
• 1 stalk celery chopped fine
• 10 or more mushrooms sliced and cross sliced
• seasoned salt – to taste
• Onion and garlic powder to taste (if desired)
• ground black pepper – to taste
• olive oil and butter

Directions
Place bread on cookie sheets and leave out for a day or two until somewhat hard or place in warm oven to harden

break bread into small pieces in a large bowl – pour water onto bread, mix until moistened then squeeze out excess.

In a large frying pan, sauté vegetables until soft in olive oil with a small amount of butter added. Lower heat. Add softened bread and mix together well. Add egg(s) and mix well. sauté until fluffy. Add additional water if stuffing gets too dry. Add seasonings to taste. Place mixture into covered casserole. Bake in a slow, about 300 degree oven until browned on top. takes about 2-3 hours. Check occasionally to be sure stuffing is not too dry or too brown.

From Sharron Bradley