Turkey Noodle Soup

It’s the day after Thanksgiving and this is how we put our¬†turkey to use ūüôā¬†We hope you had a wonderful¬†day surrounded by the people you love, and that your heart was full of gratitude for all of the Lord‚Äôs blessings!

This was a special Thanksgiving for me because it was¬†our first year to celebrate with my brother Robert and his family.¬†¬†(My brother and I haven’t shared a thanksgiving together¬†since our childhood).¬† He¬†introduced us to¬†his turkey noodle soup recipe¬†and it was¬†delicious¬†.¬†¬† Robert created the broth by putting our leftover turkey carcass in a stockpot full of water and cooked every last ounce of the meat from the bones turning it¬†into soup stock.¬† If you’re looking to add a great meal to your after thanksgiving menu I would strongly recommend this one.¬† It’s a keeper!


Ingredients for the Stock:
1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
Cold water
1 medium to large yellow onion, quartered
1 to 2 carrots, roughly chopped
2-3 chopped celery

Ingredients for the Soup:
2 cups or more of leftover chopped or shredded cooked turkey meat
1 to 2 carrots, roughly chopped
2-3 chopped celery
Reames Homestyle Egg Noodles (found in the freezer section)

Making Stock

Break up the leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch.¬†¬†Add a yellow onion that has been quartered, some chopped carrots, and¬†celery.¬† ¬†Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. Skim off any foamy crud that may float to the surface of the stock and¬†add salt and pepper.¬† Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.

Making the Turkey Soup

Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, celery in equal parts.¬† Add your noodles and cook at a bare simmer until the vegetables and noodles are cooked through. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup.¬† If you have any left over mashed potatoes add a scoop to the bottom of your bowl and pour your soup over the top!¬† It’s great!

Buttermilk Pecan Pie

Pecan pie is my favorite dessert.¬† This is my grandmothers recipe and I love that it’s not made with corn syrup.¬†It’s a¬†delicious combination of nuttiness and has the perfect texture.¬† Thanks Momma Mac!



1 1/2 cups sugar
1/4 cup flour
1/2 cup buttermilk
3 eggs
2 teaspoons vanilla
1/2 cup margarine, melted
1 cup pecans (chopped, or halved)
1 (9 inch.) unbaked pie shell


Mix sugar & flour


Add buttermilk, eggs and beat well.


Add vanilla and melted margarine.


Place the pecans in the bottom of pie shell.


pour mixture over pecans and bake at 350 degrees for 40 minutes.


Add some whipped cream and enjoy!

Thanksgiving Ham Glaze

This beautiful masterpiece is brought to you by my favorite aunt Linda.  She introduced her families secret glaze recipe last year and I will forever be grateful!  The best thing about this sweet ham glaze is its super easy to make and has a beautiful presentation and Mmmm delicious!


1 spiral-sliced half ham
1 cup packed brown sugar
1/4 teaspoon salt
2 Tablespoon Lemon Juice
1 Tablespoon corn starch
8 1/2 oz. can sliced pineapple
1 Tablespoon prepared mustard
1 small jar maraschino cherries
Several toothpicks


Preheat the oven as directed on the ham package.  Arrange the pineapple slices on top of the ham, securing them with toothpicks.  Place a cherry in the center of each pineapple ring and secure with a toothpick.  Follow the instructions for baking the ham.


Remove the ham from the oven about 30 minutes before the end of the warming time.  In a small cooking pan, combine brown sugar, salt, lemon juice, corn starch, prepared mustard, and just enough of the reserved pineapple juice to make a thick glaze.  Bring to a slight boil.  Spoon the glaze over the ham and bake for the remaining 30 minutes.  Remove the ham from the oven, transfer to a cutting board and carve.



Sweet Potato Casserole

This is always a family favorite for Thanksgiving and Christmas.   One secret tip a wise woman in my life told me is that baking the sweet potatoes helps them retain a better flavor than boiling them.  She was right!  They turned out super good and very flavorful!


6 sweet potatoes (boil & peel, cut into pieces)
1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon Corn Starch
1/2 cup real orange juice
4 Tablespoons butter
2 cups miniature marshmallows


Preheat oven to 375 degrees. Line a baking sheet with foil.  Wash the sweet potatoes, prick them with a fork and place on baking sheet. Bake potatoes for 75 Р90 minutes or until they are cooked through.  Once they are comfortable to touch, peel the outer skin and cut the potatoes into pieces and place in a greased 9X9 inch casserole dish.20131119-121310.jpg

In a small sauce pan, add sugars, corn starch, orange juice, and butter together and simmer on the stove.  Pour the sauce over the sweet potatoes and top with marshmallows.  Bake on 350 degrees. for 30-40 minutes. Bake on 350 degrees. for 30-40 minutes.


Whoa! Would you look at that! Yum:)

Cornbread dressing

I have a confession to make.¬† I do NOT like stuffing.¬† I have tried, but I just haven’t found a recipe that excites my taste buds.¬† I do on the other hand LOVE cornbread dressing.

As long as it is my grandmothers recipe.¬† ūüôā¬† It is so good, we can’t have it only one a year.¬† We make this at least once a month.

So Here is what you need:

4 Boxes of Jiffy Cornbread, prepared¬† (I have tried other brands….don’t do it.¬† Jiffy is the BEST!)

2 eggs

2 sticks of butter

2 onions chopped

4 stalks of celery chopped

2-3 cups chicken broth

1/2 tsp sage

salt and pepper to taste


When I make the cornbread, I just do it in pie pans.  Dump it in a large bowl and crumble it up.  Set aside.

20131106-193712.jpgSautee your butter, onion, and celery until the vegetables are soft.


20131106-193750.jpgDump your vegetables, eggs, sage, salt and pepper into the bowl of corn bread and mix well.  Pour about half of your chicken broth into the mixture.

20131106-193805.jpgPress your mixture into the bottom of a greased pan.  (I only made half of the recipe here, yours will need to be in a 9X13 pan.)

20131106-193823.jpgPour the remaining chicken broth over the top.  Use a knife and poke holes in it to make sure that the broth gets all the way to the bottom.

20131106-193923.jpgYou want the broth to puddle on the top.  Yes, I know this looks gross.  I promise you it is not.  All this yummy broth will soak into the dressing when you cook it.  You will be left with an incredibly moist dish in the end!

20131106-193940.jpgBake on 350 for about 30 minutes.  The edges will begin to brown.



Squash Casserole

I had squash casserole for the first time at my aunt’s house during Thanksgiving several years ago.¬†¬† It was really delicious.¬† When I begged and pleaded for the recipe she sent me to Paula Deen. Of course! (You can find her recipe¬† here.)¬† Now, I’m no Paula but when I looked at it I decided to make a couple of changes.¬† I mean, sour cream is good but CREAM CHEESE…..so much better!¬† Here is my adapted version:

5-6 cups squash

1 medium onion, chopped

6 TBS butter, divided

2 TBS olive oil

2 cloves garlic, pressed

4 ounces cream cheese, softened

1 sleeve club crackers

Salt and Pepper to taste


Slice your squash and chop your onion.  Place in a skillet.

Add 3 TBS of butter, olive oil and garlic then sprinkle with salt and pepper. Cook on medium heat until the squash and onions are soft.  It took about 20 minutes.

20131116-135115.jpgWhile your veggies are simmering, crush up your crackers.¬† (Now, I have a confession to make.¬† I didn’t actually use club crackers.¬† I used the Aldi store brand equivalent because that is what a frugal gal does.¬† ūüėČ )


20131116-135203.jpgWhen your squash is ready, stir in the cream cheese until it melts. (Oh, cream cheese how I LOVE you!!!)

20131116-135218.jpgPress your mixture into the bottom of a baking dish.

20131116-135232.jpgSprinkle the cracker crumbs over the top.  Melt the remaining 3 TBS of butter and drizzle lightly over the top of the entire dish.

20131116-135250.jpgBake on 350 for 20-25 minutes.

Wow!  So delicious!

Bacon Wrapped Turkey

I have a confession to make.

I don’t really like turkey.

I know, I know….your probably wondering if I am even an American.¬† (I have a fully certified birth certificate from the great state of Texas I would be happy to show you!)¬† Anyways, I don’t know what it is about turkey but I just don’t think it taste great.¬† Good thing we only eat it once a year.

Well, last year my awesome husband was determined to make a turkey that I would like.¬† So his solution was to try to make it taste like bacon.¬† Well, who could possibly refuse that?¬† I mean I’ve had turkey bacon before, but this went to a whole new level!¬† It didn’t quite taste like bacon, but it was delicious.

Here is what you need


12 ounces Apple cider

8-10 garlic cloves

salt and pepper


20131116-135356.jpgMake sure and reach into the cavity of the bird and pull out the little bags of “extras.”¬† Pour your apple cider inside the turkey.

20131116-135409.jpgCut slits in the skin of the turkey and tuck in your peeled garlic cloves.  We put them all over!  Then, sprinkle your turkey with salt and pepper.


Take your strips of bacon and lay them across your turkey.  We did it both ways; across the sides and top.  Use some toothpicks to hold your bacon in place.  We had a couple of pieces left so my husband shoved them inside with the apple cider.

Cook your turkey for about 20 minutes/per pound or until the center temperature reaches 165 degrees.


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