More Thanksgiving Reader Recipes

BRUSSEL SPROUTS WITH BACON

• 3 pounds medium brussel sprouts
• 2 tablespoons vegetable oil
• 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
• 1/2 cup diced onion
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper

1. Bring a large pot of water to a boil and salt it generously.
2. Trim the bottom end of the brussel sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core.
3. Add the brussel sprouts and cook, uncovered, until tender, about 6 minutes. 4. Drain and rinse under cold running water.
5. Put the oil, onions and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy.
6. Remove the bacon and onions with a slotted spoon and set aside.
7. Increase the heat to medium-high, add the brussel sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes.
8. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

J.E. Lupiani

GRANDMA'S CHEESECAKE

• 1 package of cream cheese
• 1 pint of 1/2 & 1/2 milk
• 1 large package vanilla instant pudding
• 1 graham craker crust

Set cream cheese out for 15 minutes.

in bowl, empty cream cheese from package. With a mixer on medium, slowly add milk. Mix 'til all milk has been added. Mix for 3 minutes. Add vanilla pudding mix and on medium speed, mix again until thick. Let sit for 5 minutes. Blend again for a creamier mix. Blend a third time if desired. Empty contents into pie crust an cover with tin lid. Let sit for at least 2 hours. Very fattening and not recommended for diabetics.

Jennifer Fuentes

EGG-NOG CAKE W/ EGG NOG PUDDING ICING

(My recipe is really easy to prepare)

• 1 box white cake mix
• i package instant vanilla pudding
• 1 quart egg nog
• 2 pkgs instant egg nog powder mix ( I usually find them at Smith's)

Pre-heat oven to 350 degrees.

Empty contents of cake mix into a bowl and add both pkgs of egg nog mix and the rest of the ingredients from the cake box. Mix in eggs, oil, and water mix well bake 38mins

EGG NOG ICING

(I'm not a big fan of cake icing so heres a pudding icing that u will love if your a egg-nog lover)

Empty contents of vanilla pudding package into mixing bowl. Instead of using 2 cups of milk, use 3 cups of egg-nog (since egg nog is thicker than milk you must use more egg nog). Once yours cake is done baking and cooled off use the pudding as an icing for your cake. (I usually split the cake and use the egg nog pudding as a layer filling and icing for the cake).

IBN Alashanti

STEVE'S THANKSGIVING RECIPE

Beer + Football

Steve Friberg

DONN'A SWEET CORN CASSEROLE

• 1 oz can whole kernel corn
• 1 oz can cream corn
• 8 oz sour cream
• 1 cup butter (melted)
• 2 eggs
• 1 package corn muffin mix (Jiffy)
• 1/8 cup sugar
• 3 tsps vanilla

Preheat oven to 350 degrees

Beat eggs. Combine corns, sour cream, melted butter, eggs, vanilla and corn muffin mix. Mix well by hand and pour into one 9 X 13 inch baking pan. (I find a glass or Corning Ware one works best.

Bake @ 350 degrees for 35 to 45 minutes (Top should be golden brown; inside should be moist)

Donna Streeter

SPECIAL CRANBERRY SAUCE

A wonderful and simple way to get the kids of all ages to enjoy cranberry sauce.

Prepare large package of Black Cherry jello. Add one chopped orange, one quarter pound of wallnuts, one can or cranberry sauce (chopped berry).

All will love this dish with the meal and watch them come back for seconds.

Mitch Wilder

THE ULTIMATE PUMPKIN PIE

Filling
• 3/4 cup sugar
• 1 tablespoon packed golden brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon (generous) salt
• 1 16-ounce can solid pack pumpkin
• 3/4 cup whipping cream
• 1/2 cup sour cream
• 3 large eggs, beaten to blend
• 1/4 cup apricot preserves

For crust: Preheat oven to 350°F. Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

Serves 8.

Patty Woods