Let’s Talk Turkey & Swap Our Favorite Thanksgiving Day Recipes

Thanksgiving recipe swap with monogrammed apron drawing

Well time to find just the right envelope with the backside completely empty so I can start on my Thanksgiving menu since we will be home this year. Have you noticed it’s harder to find just the right envelope since snail mail is less plentiful than it used to be? Perhaps this year I’ll use the keyboard and printer instead of licking the end of my pencil pensively prior to writing each item on my list. Regardless of how the menu is compiled I could use some great recipes.

So add your favorite Thanksgiving recipe animal, vegetable or dessert; it doesn’t matter as long as it is wonderful and you don’t leave out any ingredients. Your reward for sharing? Your recipe will be your entry for a personalized/monogrammed apron….just in time for holiday baking!

One recipe will enter you for 2 drawings one for an adult apron and one for a child’s apron. So dig out your cranberry secrets or your clandestine L-tryptophan hints and comment* on this posting to enter. Be sure to check back through out the month and pick up recipes for your Turkey Day Dinner. Mark December 1, 2009 on your calendar as the winners will be posted and it may be you! Contest only open to mailing addresses in the US and Canada.

Boys Canvas Apron with Chef Hat Monogrammed Personalized Embroidered

Boy or Girls Poly Cotton Blend Apron & Chefs Hat Monogrammed Personalized Embroidered Embellished

Girls White Canvas Apron & Chef's Hat Embroidered Monogrammed & Personalized

*Comments are not immediately posted. Be assured they will be approved and shown as expeditiously as possible.

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31 Comments

Filed under Drawing, Recipes

31 responses to “Let’s Talk Turkey & Swap Our Favorite Thanksgiving Day Recipes

  1. Linda Stokes

    Pineapple Pecan Sweet Potatoes

    2 large cans of yams or sweet potatoes
    1 sm can crushed pineapple
    1/2 cup pecans
    2 tablespoons of butter
    1/4 cup brown sugar
    marshmallows

    Mash potatoes, add pineapple, including liquid, butter, brown sugar and nuts. Put in greased casserole and put in a 350 oven till heated, about 30 minutes. Cover top with marshmallows and put back in oven till melted, about 10 or 15 minutes.
    If you use fresh potatoes cook them till they are soft then mash them, but it is soooo much easier to used canned.

  2. Super smore brownies

    20 squares graham crackers, divided
    3/4 cup butter or margarine
    4 (1 ounce) squares unsweetened baking chocolate
    2 cups granulated sugar
    3 eggs
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1 (10 1/2 ounce) package miniature marshmallows
    1 (12 ounce) package semisweet chocolate chunks

    Heat oven to 350 degrees Fahrenheit. Line a 13 x 9-inch baking pan with foil and grease foil. Place 15 of the graham cracker squares in bottom of pan, overlapping slightly.

    Microwave butter and chocolate in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

    Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla extract. Stir in flour until well blended. Spread over graham squares in pan.

    Bake 30 min or until a toothpick inserted comes out with fudgy crumbs. Do not over bake brownies. Sprinkle marshmallows and chocolate chunks evenly over top. Return to oven 5 minutes or just until marshmallows are melted and golden.

    Press remaining 5 graham cracker squares, broken into large pieces, into top of brownie. Cool in pan on wire rack. Lift out of pan onto cutting board. Cut into bars.

    They are best if cooled back down before eating, so keep in fridge until marshmallows and chocolate re-harden.

  3. Nancy M.

    By: nanpie
    Dec 11, 2008

    The original version of this tasty recipe came from the Mobile Register newspaper, but has been changed slightly by the friend who brought it to my house for a Thanksgiving ’08 appetizer and now by myself. Serving in a deep-dish pie plate works well. Serve with Frito Scoops. Gobbled up by guests at a recent Christmas party. Prep time assumes having to peel and devein fresh shrimp. Tedious, but I never buy frozen(now being the coastal snob that I’ am!). Cooking time noted is for the shrimpies…don’t overcook! Don’t add to the pot until the water is boiling. When you take them out of the pot dunk in cold water to stop the cooking process and prevent them from getting tough. Enjoy!
    4 cups (approx)

    Ingredients
    12 ounces cream cheese, softened
    1 teaspoon lemon pepper
    1 teaspoon worcestershire sauce
    2 tablespoons mayonnaise or plain yogurt
    1 tablespoon fresh lemon juice
    12 ounces seafood cocktail sauce
    1 tablespoon prepared horseradish (optional)
    1 lb shrimp, peeled deveined, cooked and chopped
    1/2 cup shredded mozzarella cheese
    1/2 cup shredded monterey jack and cheddar cheese blend
    1/3 cup diced green pepper
    1/3 cup diced tomato
    Directions
    1. In medium bowl, mix cream cheese, lemon pepper, Worcestershire sauce, mayo or yogurt and lemon juice until smooth; spread evenly over bottom of the pie plate.
    2. In a small bowl, mix the horseradish into the cocktail sauce; spread evenly over cream cheese mixture.
    3. Evenly distribute the shrimp over the cocktail sauce.
    4. Top with the two cheeses.
    5. Garnish with the chopped green pepper and the chopped tomato.
    6. Cover and refrigerate until ready to serve

  4. Tracie Norris

    Macaroni and Cheese
    (warning this is a straight up ooey-gooey, cheesy, fattening mac n cheese)

    3 cups uncooked macaroni
    1 stick butter
    2 lb grated cheese (I like to use several different flavors)
    1 egg
    1 can evaporated milk (sm can)
    milk

    Spray large baking dish with Pam. Cook and drain macaroni. In a large mixing bowl, pour hot macaroni over butter and grated cheese. (save some cheese for spreading over the top) Salt and pepper to taste. Stir until cheese begins to melt. Spread mixture into a baking dish. Beat egg and evaporated milk together. Pour this mixture evenly over all ingredients in your baking dish. Pour regular milk over everything until it floats. Dish thickens as it bakes. Bake for about 40 minutes at 350 degrees. Top with remaining grated cheese. Best served warm.

  5. mommaoh

    Oh these all sound great!
    Jamie aka
    MommaOh

  6. Susan Cloer

    I’m always looking for something that is quick to fix for desert for holidays, since I spend so much time on the actual meal. This pie is one of my family’s favorites and very very simple to make.
    Chocolate Brownie Pie

    1 refrigerator pie crust
    1 brownie mix(I use Duncan Hines with the chips)
    1 jar hot fudge ice cream topping(Braum’s is the best)
    Cool Whip

    Preheat oven to temperature for baking the brownie mix. Line a pie pan (I use one of my fluted pretty pans) with the pie crust and set aside. Mix your brownie mix according to directions on box. Pour brownie mix into pie crust and bake as directed on box. When pie is done set to cool for 20 minutes and then while still warm pour entire jar of chocolate fudge on top and spread to crust edge. This can be served warm but my family likes it cold. Serve with cool whip. I have added pecans to the brownie mix and extra chocolate chips. Delicious and very simple!!!

  7. Sweet potato Puffs
    6 cups peeled,
    cubed sweet potatoes
    4 eggs, separated
    1/4 cup butter, softened
    1/4 teaspoon salt
    1/4 cup raisins
    1/4 cup coarsely chopped walnuts
    1/4 cup sugar

    Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.
    Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
    In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
    Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

  8. YUMMY!!!!

    Holiday Apple Pie
    6 to 8 servings

    6 tablespoons (3/4 stick) butter, melted, divided
    1/2 cup packed light brown sugar
    1/2 cup chopped pecans
    1 (15-ounce) package folded refrigerated pie crusts
    1 cup granulated sugar
    1/3 cup all-purpose flour
    3/4 teaspoon ground cinnamon
    5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges

    Preheat oven to 375°F. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat wax paper with cooking spray.
    In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.
    In a large bowl, combine granulated sugar, flour, cinnamon, and remaining 2 tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.
    Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.
    Bake 1 to 1-1/4 hours, or until crust is golden. Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot. Remove wax paper and allow to cool slightly; cut into wedges and serve warm, or allow to cool completely before serving.

  9. Hhhmmm. . .which to choose. Thanksgiving is my holiday because I’m a Southern gal who LOVES to cook and bake. . .

    My two most requested recipes at Thanksgiving are Corn Casserole and Chocolate Bourbon (because is the south we have to sneak a splash into just about everything!) Pecan Pie.

    Scalloped Corn Casserole
    This easy recipe is always a hit, especially with the kiddos who might not fancy the stuffing or sweet potatoes (hhmm, put some bourbon and pecans in those sweet potatoes, too). This recipe is for a single batch but I would double it. It’s THAT good.
    1 Can Whole Sweet Corn (Drained)
    1 Can Creamed Corn
    1 8-0z Sour Cream
    1 Stick Melted Butter
    1 Egg Beaten
    1 Box of Dry Jiffy Corn Bread Mix
    Mix together and bake in a greased 8×8″ baking dish. (For a double bathc, bake in a 9×13″ dish.)
    Bake at 350 F for about 1 hour.

  10. Fruit Salad
    Easy Peasy…

    Gather a frozen bag of mixed fruit, fresh apples & bananas, canned mandarin oranges, and anything else you like. Dump it all in a bowl and top with whipped cream. To make your own whipped cream get heavy whipping cream and pour into a bowl. Then use your mixer to whip it up. You can add your choice of sweetener.

    With all the complicated recipes it is nice to have a recipe that you toss together. Also make sure you thaw the frozen fruit the day before if you will need to serve it right away.

  11. Something a little different than the usual yeast dinner rolls…quick and easy to make– even a day or two later to make those left-over turkey sandwiches!

    Irish Soda Bread

    A simple bread not only for sandwiches but for just eating fresh from the oven!
    2-1/2 cup flour
    1 tsp. bicarbonate of soda
    1-1/2 – 1-3/4 cup buttermilk, sour milk or fresh milk
    1 tsp. salt
    If using fresh milk add 1 tsp. of cream of tartar to dry ingredients

    Mix all dry ingredients together in a bowl. Make a well in the center. Add enough milk to make a thick dough. Stir with a spoon. The pouring should be done in large quantities. The mixture should be slack, not wet. Mix dough lightly with floured hands. Put into a well greased loaf pan and make a large cross over it with a floured knife (the cross keeps the loaf from splitting while baking). Bake in a moderate oven for 40 min. at 375F. To keep the bread soft, wrap it in a clean tea towel.

  12. I got this recipe from my MIL…it is really, really good! I use the omega-3 (Barilla Plus or store brand) elbow macaroni to make it healthier. 🙂 Enjoy!

    Deluxe Mac & Cheese
    2 c. small curd cottage cheese
    1 c. sour cream
    1 egg, slightly beaten
    3/4 t. salt
    garlic OR garlic salt to taste
    pepper to taste
    2 c. shredded sharp cheddar cheese
    1 pkg. (7 oz.) elbow macaroni, cooked & drained
    paprika (optional)

    In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic/garlic salt, & pepper. Add cheddar cheese. Mix well. Add macaroni & stir until coated. Transfer to a greased 2-1/2 quart baking dish. Bake uncovered at 350* for 25-30 minutes or until heated through. Sprinkle with paprika if desired.

  13. Tori Fenton

    Sweet Potatoes
    Makes 13X9” pan
    6-8 Servings

    4-5 Large Sweet Potatoes/Yams
    2 Eggs beaten
    ¼ Cup Butter or Margarine
    2 teaspoons vanilla
    ½ Cup Granulated Sugar to taste
    Topping:
    1 Cup Brown Sugar
    1/3 Cup Flour
    1/3 Cup Melted Butter
    1 Cup Chopped Nuts (Pecans)

    Directions:
    Peel and cut as many sweet potatoes or yams as you’ll need for the amount of people eating. Boil in water until tender, then drain the liquid and mash with an electric mixer. After mashing, add the eggs, butter, vanilla, and sugar. Mix well and pour into a casserole dish.

    Mix the topping ingredients in a bowl. Spoon topping onto potato mixture. You may not need as much topping depending upon how many potatoes you make. Bake at 350 degrees for 30-40 minutes (again depending upon the size of the dish and the deepness of mixture).

  14. Robin C.

    Best Ever Dinner Rolls

    1 loaf frozen bread dough
    flour
    butter

    1. Thaw frozen dough for 30 minutes.
    2. Cut 1 loaf into 8 pieces
    3. Roll dough pieces in flour making a “snake” and then tie into a knot.
    4. Place dough knot on a greased cookie sheet.
    5. Place kitchen towel over filled cookie sheet and let dough knots raise in a warm place until doubled in size.
    6. Remove kitchen towel and place cookie sheet into 375 degree oven until rolls are golden brown.
    7. Remove from oven and brush with butter.
    8. Serve

    My entire family loves these rolls. We have to limit the kids to 2 rolls a piece otherwise they’d eat nothing but rolls for Thanksgiving! LOL!

  15. Homemade Holiday Pumpkin Rolls

    3 eggs
    1 cup sugar
    2/3 cups pure pumpkin
    1 tsp. cinnamon
    1 tsp. baking soda
    3/4 cups flour
    walnuts (opitional)

    Whisk eggs, sugar, and pumpkin. Add in cinnamon, baking soda, flour. Mix well.

    Grease and flour a medium size cookie sheet (I prefer one with flour in it.)

    Pour batter onto sheet and spread evenly. Sprinkle with nuts if you choose.

    Preheat oven to 375, place in oven and bake for 15-20minutes or until edge is no stuck to pan.

    You will need to have a kitchen towel and spray with the same sparay for your pan. Make sure to spray well so bread will not stick to towel.

    flip bread on towel, start on one end and roll up with the towel tight. Place in the fridge to cool.

    Once cool you will need to fill it.

    Cream Cheese Filling:
    1package of cream cheese
    1tablespoon of vanilla
    1tablespoon butter
    1 cup powder sugar

    mix ingredients with handmixer well. Once mixed unwrap roll carefully no breaking the bread. Spread the cream cheese on the roll and roll back up the way you unrolled it without the towel. Wrap in seran wrap and refridgerate for 24hrs.

    Unwrap cut into slices and serve!!!!

    Enjoy!!!

  16. Marsha Gardner

    Crock Pot Macaroni & Cheese

    (I usually double this for family dinners)

    8 oz. pkg elbow macaroni
    12 oz. can evaporated milk
    3 eggs, beaten
    1 stick (1/2 cup) butter, melted
    2 plus 1 cups of grated sharp cheddar cheese

    Cook and drain macaroni. Combine milk, eggs, butter and 2 cups of cheese in a bowl and mix well.
    Add the cooked macaroni. Transfer to a slow cooker and sprinkle the remaining 1 cup of cheese on the top. Cover and cook on low for 3 hours. Don’t stir or remove the lid until the 3 hours is up.

  17. Mary Robertson

    Mary’s Never Fail Baked Beans

    1 Large can pork n beans in tomato sauce
    1/2 bottle of ketchup
    3/4 unpacked cup of brown sugar
    1/4 finely diced onion or 1/2 tspn of dried works also

    Drain some of the extra tomato sauce out of the beans. I freeze the runoff for using later in something else.

    Mix all ingredients together in a large casserole dish.
    Bake uncovered at 350 for 30-40 minutes. Stir and serve hot or warm.

    For larger crowds, I just add a small can of pork and beans to the mix and a little more ketchup.

    I’ve also made this on top of the stove, but it’s not as thick.

  18. Mary Robertson

    Candied Sweet Potatoes

    A tradition in our family going back 50 years!

    Peel 6-7 raw sweet potatoes and slice or cut in strips lengthwise.
    Melt 1/2 stick butter in large skillet and then put potatoes in. Turn often and when they begin to soften, add 1 C loosely packed brown sugar.
    Cover and reduce heat, but gently turn potatoes over a few times.
    When they are soft, (not mushy) remove from heat and serve.
    Best hot, so we cook these just before eating the meal.

  19. Rosalin

    Ok so our family eats weird thing and I’m not a great cook so just my little twist on a great veggie!
    When boiling your brussel sprouts add butter and….. HONEY! Your kids will love them… mine do! It takes the bitter out of them and they are a tasty treat! We will be having them for our Thanksgiving with our boiled cabbage too yea I know a lil’ strange just thought I would share!

  20. Ritz Young

    This is my all time favorite holiday recipe. It was shared with me by a friend, who had brought it to a Thanksgiving pot-luck at school a few years ago. It’s a Paula Deen recipe (the best southern cook, I’ve tasted LOL)

    Corn Casserole

    1 (15 1/4 oz) can whole kernel corn (drained)
    1 (14 3/4 oz) cream style corn
    1 (8-oz) package corn muffin mix (Jiffy preferred)
    1 cup sour cream
    1/2 cup (1 stick) butter, melted
    1 – 1 1/2 cups shredded cheddar

    Preheat oven to 350 degrees F.

    In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

  21. Pumpkin Toast

    2 cups pumpkin Egg Nog or any flavor
    2 eggs
    1 tsp cinnamon
    Bread
    butter or non stick spray

    Mix all together in a bowl you can fit the bread in flat, coat the bread with the mix and fry till done.

  22. I have been making this cake for over 20 years – long before anyone knew who Paula Deen was! – and it’s always a hit!

    Ooey Gooey Butter Cake

    Bottom layer:
    1 box butter recipe yellow cake mix
    3 eggs
    1 stick of butter, softened

    Top layer:
    1 box powdered sugar
    2 eggs
    1 package of cream cheese, softened

    Grease a 13 X 9 pan and pre-heat your oven to 350 degrees. In a bowl mix together ingredients for bottom layer with an electric mixer. Pour into your prepared pan. In another bowl, mix together your top layer ingredients and pour on top of bottom layer.

    Bake in your pre-heated oven for approximately 40 minutes. After it cools completely, I like to cover and refrigerate over night. You don’t have to, I just think it tastes better served cold. It won’t be a pretty cake but it sure tastes darn good! 🙂

  23. Gayle Roberson

    1/2 cup chicken fat (preferred) or vegetable oil
    5 medium yellow onions, sliced thin
    4 “sleeves” Ritz Crackers
    3 big ribs celery, diced
    2 eggs, beaten (add pepper to taste and 1/2 cup of the chicken broth to the eggs)

    14 oz can chicken broth
    4 Tbs butter

    In a big skillet, medium heat, saute onions in fat, stirring frequently until they are quite brown, but not burned. About 20 minutes, stir frequently. If they are cooking too fast, turn the heat down.

    Crush crackers. In a bowl, combine onions, crackers and diced celery, mix well.

    Add egg mixture, stir well again.

    Pack into a 2 quart casserole, don’t mash it down.

    Bake at 350 for 90 minutes. If baking with the turkey, baste 3 times during baking with turkey juices, if not melt the butter in the rest of the chicken stick and baste 3 times during baking with that. You want the top and edges to be crispy.

    This is Joan Hamburg’s legendary recipe!

  24. Gayle Roberson

    Apres Thanksgiving Dump
    (Don’t knock it until you try it!)
    Take just about all of those leftovers and put them in a big bowl and refrigerate. You would be amazed how all of those tastes work together. Give them a light stir, don’t turn it to mush, just combine. People will be sneaking in and making a sandwich out of it, or topping a sliced turkey sandwich with it, or you can put in on a plate and warm a little bit in the microwave. To quote Rachey Ray – DELISH!

  25. Ok my fave is my sweet potato casserole, but it is really close to Tori’s version – so ladies you have to try it 🙂 So here is my corn pudding my second fave!

    Corn Pudding

    2 T. flour 1 can whole corn drained
    3 eggs 1 lg can evaporated milk
    1/4 c. sugar 1 can cream style corn
    1/3 stick butter (i buy the super sweet corns)
    1 tsp vanilla
    Beat eggs, add sugar , flour, milk , dash of salt, corn and vanilla. Melt butter – stir into mixture. Pour into shallow buttered baking dish (i use a pie plate). Bake at 400 for 30 – 35 minutes. It should be firm when it is done and browning on top. Sprinkle top with nutmeg before cooking for extra flavor.

  26. Cranberry Raspberry Relish
    -make the day before serving-

    This is to die for! My sister made this for our family several years ago and has become a Thanksgiving must-have every year since. The best part about this relish is that you can make it several days in advance of the big day. It also freezes well if you actually end up with leftovers. We never have! LOL

    1 bag raw cranberries
    1 bag frozen raspberries (thawed)
    2 red apples (diced)
    2 Tbs. orange marmalade
    1 cup sugar (add more to taste)

    Finely chop cranberries using a food processor or blender. Combine raspberries, cranberries, apples, and marmalade in a bow. Add 1 cup of sugar. Stir well. Taste. Add more sugar if it seems too tart. Taste again. Try to save some for everyone else! 🙂 Refrigerate overnight. Serve and enjoy!

  27. Clarissa

    Broccoli Rice Cheese Casserole
    This is our family favorite.

    2 boxes broccoli (frozen) — chopped
    3/4 cup onion – chopped
    2 cup uncooked instant rice
    3/4 cup celery – chopped
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 Velveeta – (16 oz)*** you can also use jar cheese whiz
    1 stick butter – melted
    1 cup milk
    **optional 1 small can mushrooms – sliced

    Cook broccol and rice; combine with all other ingredients. Place in buttered 13 x 9 inch baking dish. Bake at 350 for 45 minutes.

    Enjoy and Happy Thanksgiving everyone!!!

  28. Spicy Spinach Madeline

    2 (10 oz) pkg chopped spinach
    4 Tbs butter, divided
    2 Tbs flour
    2 Tbs green pepper, chopped
    1/2 cup evaporated milk
    1/2 tsp black pepper
    3/4 tsp celery salt
    1 tsp Worcestershire sauce
    6 oz jalapeno cheese, cubed (pepper jack works well)
    Seasoned bread crumbs

    Preheat oven to 350. Cook spinach according to package directions. Drain well, reserving 1/2 cup of the liquid. Melt butter in dkillet and blend in flour until smooth. Add peppers and cook until slightly tender. Add 1/2 cup of the spinach juice and 1/2 cup of the canned milk. Stir until thick. Add pepper, celery salt, Worcestershire, garlic salt and cheese. Heat until smooth and pour over spinach. Mix well and pour into buttered casserole dish. Top with bread crumbs and dot with butter. Bake at 350 until bubbly.

    This is great, and I don’t even like spinach! Really good at Thanksgiving to give the other food a little kick!

  29. Graham Candy

    1 box honey graham crackers
    1 can sweetened condense milk

    1. Open box of crackers and finely crush all but 4 whole crackers…

    2. Mix can of condense milk with the crackers, this is the messy part! (The easiest way to mix is with clean hands.)

    3. Take the 4 crackers and crush seperately. (This will be to line your dish and sprinkle over the tops and sides when ready to spread.)

    4. Use a dish or pan and lightly sprinkle some of the 4 crackers into the bottom, spread mixture into dish, sprinkle extra crumbs on top and sides if possible.

    5. Refrigerate until hardens!

    6. EAT! YUMMO…

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