Countdown to Thanksgiving - Biscuit Dressing

I am not normally a fan of any kind of stuffing or dressing but this recipe from my aunt Shari is GOOD! I like it because it is not as soggy as most dressings although you could make it that way if you like. Try it this year...I think you will like it!
Ingredients:

1 large can of Grand Butter Tastin' Biscuits
2 boxes of Jiffy cornbread mix
2 eggs, beaten slightly
Drippings from your turkey
1 tbls. butter
2-3 celery stalks, chopped
1 tsp. sage
1 onion, chopped
Hot water to moisten

Directions:

- Bake the biscuits according to the directions on the can.
- Bake the cornbread according to the directions on the box.
- In a medium skillet saute onions and celery in butter.
- Once the biscuits and cornbread are baked, tear and/or crumble both into a large bowl and add all remaining ingredients.
- Once combined add hot water to moisten to your desired consistency.
- Pour into a 9x13 baking dish.
- Bake at 350 degrees for 45 minutes to an hour.

Countdown to Thanksgiving - Cranberry Salad

This recipe came from my grandma, Moms. When she first made this I was a little skeptical...I liked cranberry sauce from a can! Well, her new version of cranberry sauce was a huge hit and we make it every year! It's sweet and it's tart. It's just good!Ingredients:

1 (3 oz.) box unsweetened lemon jello

1 (3 oz.) box unsweetened cherry jello

2 c. boiling water

2 c. sugar

1 (20 oz.) can crushed pineapple, undrained

2 apples, peeled and diced

1 (12 oz.) bag fresh cranberries, cut in half

1 c. chopped pecans, optional

Directions:

- In a large pot bring 2 cups of water to a boil.
- Stir in lemon and cherry jello and 2 cups of sugar.
- Stir until completely dissolved.
- Pour into a serving bowl.
- Stir in all remaining ingredients.
- Cover and refrigerate over night until ready to serve.

Countdown to Thanksgiving - Broccoli, Rice and Cheese Casserole

This dish is a staple on our Thanksgiving dinner table and to be honest it is so good I don't know why we only eat it once a year!
Ingredients:

2 c. minute rice, cooked
2 (8 oz.) jar cheese whiz
2 sticks of butter
3/4 c. onion, diced
2 pkg. frozen chopped broccoli, cooked and drained
2 cans cream of mushroom soup

Directions:

- In a medium skillet, saute onions in a tablespoon of the butter.
- In a large bowl combine all ingredients and mix thoroughly.
- Pour into a large casserole dish.
- Cover and bake at 350 degrees for 15-20 minutes.

Countdown to Thanksgiving - Sweet Potato Casserole

My Aunt Melinda is famous for her Sweet Potato Casserole. It would not be Thanksgiving without it. This casserole is so good that when I was in college she would make an extra casserole for me so I could have the leftovers to take back to Lubbock with me. When my sister was studying in London and missed Thanksgiving she wished my aunt could have mailed her a casserole but settled for having it during Christmas instead. It is so good you could put it in a pie crust and eat it for dessert. YOU MUST TRY this recipe. You will NOT be disappointed!
Ingredients:

Filling:
3 c. mashed sweet potatoes
3/4 stick of butter
1 c. evaporated milk
1 1/2 c. sugar
2 eggs
1/2 tsp. each of vanilla, nutmeg and cinnamon

Topping:
1 c. crushed corn flakes
1/2 c. chopped pecans
1/2 c. light brown sugar
3/4 stick of butter at room temperature

Directions:

- Peel and cut your sweet potatoes and boil in a large pan until fork tender.
- Drain and mash in a large bowl
- Add all remaining filling ingredients and mix well.
- Pour into a 9x13 baking dish.
- Bake at 425 degrees for 15 minutes.
- For the topping; mix all topping ingredients in a medium bowl. It is easiest if you use your hands. The mixture will be crumbly. After filling was baked for 15 minutes add topping and return to oven for 15 minutes at 400 degrees.