Come on y'all. Lets get in the holiday mood and share some recipe's. I know some B.O.G.'s (Big O' Gurls) up in here have some of their great granny's sweet potato pie recipe's that NO ONE else can make and even some of the real girls cook 2.

Here's one of mine:

Trav's Mac N' Cheeseiest

1box of elbow mac
1lb of colby
1lb of sharp cheddar
1 cup of 2% milk
2 sprigs fresh parsley
1/2 lbs bacon
1 1/2 sticks butter
1 pack Ritz Crackers

Cook Mac until its almost done. ( Don't want it completely done, that'll happen in the oven)
While the Mac is cookin, get that bacon poppin.
Over double broiler, melt butter, mix colb & sharp cheddar with ur cup o' milk, mence ur parsley and add
In an Pam'd oven safe dish mix all ingredients including crumbled bacon.
Put in oven on 175 for 45 minutes
Remove and top with Ritz Crackers and ur 1/2 stick of melted butter.
Return to oven until topping is golden brown.
Remove & Eat.

I love to cook. One thing I love to cook for the holidays is squash. I am not talking soaked runny nasty squash. I am talking dry sweet strong squash.

I start with two large butternut squash. Yes, this means fresh, not from a can.

I cut the skin from the squash. this is the hardest bit. Then you can scrape out the seeds and pulp with a large spoon.

Cut the squash in 5 inch segments.

Stack them in a flat pan like logs.

Stick that in the oven at around 250-300 for about two hours. This will make the squashes starches turn to natural sugars more. And it will soften the squash. All this can be done as a prep stage.

You can use a bowl for the next steps, but I use the food processor.

I throw in a couple of squash sticks with about a quater of stick of butter.

Mash that into a fine fluid.

Salt to taste, put in black pepper to see, then add about 3 tablespoons of maple surip. blend this together.

then (one by one) ad the rest of the squash sticks introducing more butter as needed to keep it from burning out the moter or man mashing it.

put the squash mash, that should be very firm, into the same flatish pan you used to cook the sticks, then bake that for about one hour at about 375.

While making squash, I also cook other items. It is learning to cook several long items in the kitchen at once that makes you a kitchen magi.

You can't have turkey without stuffing, so here's what I do.

I get a poundish of ground turkey meat. I strongly sugest you find one with "natual flavors" added, this just means the ground it with the turkey skin.

I pull apart the long strings of the grinding process. I put them in a pan on top of eachother but not crampped. bake that in the oven slowly. a good time is while you are baking the squash sticks.

when it is done, not dryed up but not raw. take it out and let it sit.

later on you can make a prepackaged bag/box of stuffing. It's good to follow directions on the package.

meanwhile, I often, and you can change this to taste, melt some butter in a pan. with the pan on low cook some chopped or cubed onions, peppers and some lovely large mushrooms.

Into the made box stuffing goes the chopped turkey that has been seprated by a spatchular, the mushroom mixture and mix all those togeter well.

Then you can bake that in or out of the bird.

I love that others cook, it is really the most calming thing for me to do. My parents haven't cooked a "major" dinner since my brother & I were tall enough to reach the stove. Amazingly we both have a great "down home southern" base of cooking technique. My dream is to go work at the Lady & Son's in Savannah.

I wish other would fork over the recipes.

2 8oz tubs cool-whip
3 large granny smith appls cored and cubed
1 1/2 bags snickers mini's (cut each bar in 6ths)

Mix

Snicker Salad

EskomoKisses said:

4 snika salad....can u get that tossed?