November 19, 2011

Saturday's Salacious Suggestions

I really like letting my fellow authors post their blurbs on keeps the blog busy and isn't a lot of work for me!  But I am doing a twist today, my friends.  With Thanksgiving just a few days away, let's post one of our favorite recipes for the holiday.  Please include a link to your website or own blog...we do want to promote ourselves.  But let's share some recipes this week.  Next week, we'll be back to posting our blurbs and info on books! 

HAPPY TURKEY DAY to my USA friends.

Anna Kathryn


Anna Kathryn Lanier said...

Welcome! Please share your recipe!

My daughters don't like candied yams and a few years ago my mom gave me this recipe for carrot souffle. It's become a Thanksgiving tradition for us.



2 cups cooked carrots
Or 1 lb bag of baby carrots, cooked
1 stick butter
1 tsp baking powder
¼ tsp cinnamon
3 TBSP flour
1 cup sugar
3 eggs, well beaten


Heat oven 400°.

Mash carrots (I use a food processor). Mix butter with warm carrots until melted. In small bowl, mix dry ingredients together. Add to carrots. Mix well. Add eggs and mix well.

Pour into a glass baking dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake for 25-30 minutes more, until set.

J.D. Faver said...

Hi Anna Kathryn! Happy Thanksgiving.
I'm sharing my recipe for pecan pie. It's foolproof family favorite.
And check out my website for free downloads and prizes.

(Easy and perfect every time)
3 eggs lightly beaten
3/4 cup dark corn syrup
3/4 cup sugar
1/4 teaspoon salt
2-1/2 teaspoons vanilla
1 cup pecan halves
1 unbaked 9 inch pie shell
3 tablespoons melted butter or margarine

Combine eggs and corn syrup; mix well. Add sugar; mix thoroughly. Stir in salt and vanilla. Let stand about 5 minutes. Meanwhile spread pecans evenly in bottom of pie shell. Stir melted butter into syrup mixture; pour over pecans. Be sure all the pecans rise to the top. Bake at 375 degrees for 40 to 45 minutes or until center is firm.

Virginia C said...

Happy Holidays to all : )

Streusel Pumpkin Pie

1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can sweetened condensed milk
1 large egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (6 oz.) prepared graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter
3/4 cup chopped walnuts

Whipped cream

Heat oven to 425°F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust. Bake 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven; reduce oven to 350°F. Sprinkle streusel mixture over pie.Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

Nancy J. Cohen said...

When I don't feel like picking up a pumpkin pie at the supermarket, I'll make this dessert instead. It's light and yummy and easy to fix. Check out the Contest page on my website for free giveaways and the Recipe page for more holiday ideas:


1-1/2 cups fat free milk
1 oz package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
½ cup fat free whipped topping

Whisk milk and pudding mix in large bowl for two minutes, then set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Gently fold in whipped topping until just blended. Spoon into individual serving dishes. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4-6.

Roseanne Dowell said...

What wonderful recipes. Someone should compile them in book form and send them to us. LOL

Pumpkin Soup
by Roseanne Dowell
I served this on Thanksgiving often. It’s not sweet like pumpkin pie. Pumpkin is actually a squash. I’ve done it from real pumpkin as well as the can. Both are excellent.
3-4 cups mashed, cooked pumpkin – or 1 large can
1 T minced garlic
1 large mild (sweet) onion chopped
3 T melted butter or margarine
½ t. salt
Dash pepper
1 pint half and half (I use fat free)
4 T chopped parsley
Sauté the onion and celery in butter until tender Add the rest of the ingredients, except half and half. Cover and simmer 10 minutes, stirring occasionally. Put in blender Рone cup at a time and blend until smooth. Return to pan, add the half and half and heat through. Serve warm. Makes 6- 8 small servings.

Anna Kathryn Lanier said...

Hi everyone! Wow, you guys are making me hungry! Great recipes. They all sound delicious. Thanks for sharing.

BTW, I'm giving away a free copy of my Christmas Romance - THE PRICELESS GIFT. All you have to do is go to Friday's blog, and leave a comment.

Paty Jager said...


2 12 oz bags of fresh cranberries
1 20 oz can of crushed pineapple
3 apples
1 C raisins
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp cloves
1 1/4 C sugar or honey.

Put crushed pineapple, sugar and spices into a large bowl and mix. Core and slice apples and chop in food processor. Add to bowl. Rinse and sort cranberries and chop in food processor. Add to bowl. Add Raisins. Mix thoroughly, cover and put into the refrigerator. Can be kept in the fridge for a few days. this also makes a great ingredient in muffins or a topping for pancakes or ice cream.

Happy Thanksgiving!


Ginger Simpson said...

Lat year I impressed you all with my recipe for how to boil water. This Thanksgiving, I'm about to dazzle you all again. Here's my menu:

Giblet gravy
Mashed potatoes
Cranberry relish
Hawaiian rolls
Pumpkin pie w/Cool Whip

All of this is going to take approximately 2 1/2 to three hours, and you can remove it from the box and throw it in the oven just as fast as I can...probably faster. All you have to do is call your local participating market for details on how to order your pre-cooked dinner. I got mine at Kroeger. Cooking? Bah-humbug. Oh...I might even be daring an open a can of corn in honor of the tradition. Thanks, Melinda. I love sharing my cooking tips.

Jennifer Ann Coffeen said...

Hi Anna Kathryn! Thanks for opening up your blog today. I have a recipie for cranberry orabge relish. A fun twist on the normal cranberry sauce. Perfect with turkey!

Cranberry-Orange Relish


2 navel oranges
2 packages cranberries
2 apples - peeled, cored and chopped
2 celery, chopped
3 cups white sugar


Grate peel of orange and hold back for later use.
Cut oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Place in a large bowl and repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and the orange peel. Cover and refrigerate overnight.

Happy Thanksgiving! Celebrate with a fun regency romance. Free excerpts at

marybelle said...

My Mother makes a Port Wine Trifle that is divine. It’s very simple:

Port: as much or as little as you want to soak in the cake

Raspberry Jelly: just use half the recommended water , you want it firm to cut into bite sized into squares

Bananas: sliced up

Vanilla Custard:

Sponge Cake: cut the cake into bite sized squares.

Fold all the ingredients gently through.

You can buy the cake & custard – but it’s best when made from scratch.

Just use amounts enough for however many people you want to feed.

Calisa Rhose said...

I'm copying and pasting. I don't have a WOW recipe to share. I do, however, have a dish my mom always made and my sister and I make it for our families, most years (my family doesn't always do the traditional turkey meal).

Pea Salad
1 can of drained peas
white/yellow/red onion

You can use which ever onion you prefer or a variety for color. chop as much or as little as you like into 1/4 inch pieces.

Mix onion into drained peas and blend mayonnaise in to taste. I make mine well coated in mayonnaise.

Very simple, but tasty.

Christie Craig said...

Can I just say, yum!! You guys are getting me in the mood for a Thanksgiving feast.


Anna Kathryn Lanier said...

Just popping in to say thanks for all the great recipes. I'm transferring them to my recipe file. Yummy!