Honored Contributor
Posts: 21,418
Registered: ‎11-03-2013

Always something to be thankful for. | Happy thanksgiving pictures, Happy  thanksgiving quotes, Thanksgiving messages


Well let's face it, this has been quite a year for everybody hasn't it?  Gosh it's hard to believe the holidays are upon us but here we are and this is always a great time to give thanks for all that we do have.  I am always most thankful for the wonderful folks that stop by and share their special family meals with the rest of us.  This is always a soft place to land at the end of a hard day and best of all share a lovely dish.  Sincere thanks to all of you, I am most thankful for each and every one of you!  Heart  


HOW TO PLAY.......
The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types, "the next ingredient: xxx."
(The x's represent that person's choice of any ingredient that can be included in a recipe).
Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works.
Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for the next ingredient. Good recipes and lots of fun!!
Normally, we start out with a recipe so I will post the last one shared on the last thread and we can take it from there. Thanks to @KingstonsMom   who gave us our next ingredient:




2 Granny Smith apples, peeled, cored, and cut into wedges
1⁄2 cup apple juice
4 Tbsp brown sugar
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg
1 cup rolled oats
Pinch salt
2 Tbsp chilled butter, cut into small pieces
1⁄4 cup chopped almonds
Whipped cream or crème fraîche




  1. Preheat the oven to 400°F.
  2. Combine the apples, apple juice, 2 tablespoons brown sugar, 1⁄8 teaspoon cinnamon, and 1⁄8 teaspoon nutmeg in a large mixing bowl.
  3. In a separate bowl, combine the oats with the remaining 2 tablespoons brown sugar, 1⁄8 teaspoon cinnamon, and 1⁄8 teaspoon nutmeg, plus a good pinch of salt.
  4. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.
  5. Divide the apples among 4 ramekins, and top with the oatmeal-almond mixture. Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling and the crumble has begun to brown. (If the topping isn't significantly brown, you can turn on the broiler for the last minute of cooking.)
  6. Let cool for a few minutes. Serve with a generous dollop of whipped cream or crème fraîche.

Apple crumble


Next Ingredient: Chicken Wings (looking for your favorite!)

Honored Contributor
Posts: 10,476
Registered: ‎05-15-2016


Baked Ginger Sesame Wings


  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Asian-Inspired


Easy Ginger Sesame Baked Wings – An easy and delicious appetizer (or meal) that is Whole30 and Paleo!  Perfect for Game Day!



  • 11.5 lbs chicken wings
  • salt and pepper


  • 1/2 cup coconut aminos or soy sauce 
  • 1/2 tablespoon freshly grated ginger
  • 1 teaspoon minced garlic
  • a pinch of red pepper flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 3/4 tablespoon arrowroot powder or cornstarch 


  • freshly chopped cilantro
  • lime wedges
  • sesame seeds

  1. Preheat oven to 400.
  2. Line cookie sheet with foil and place wire rack on top.
  3. Place wings on top of wire rack and sprinkle with salt and pepper.
  4. Bake for 20 minutes and then remove and flip over, sprinkling the other side with salt and pepper.
  5. Place chicken back in oven for an additional 15-20 minutes.
  6. Meanwhile, in small saucepan, combine coconut aminos, ginger, garlic, red pepper flakes, sesame oil, rice vinegar and pinch of salt.
  7. Whisk together and place on stovetop on medium heat.
  8. Add arrowroot powder and whisk together; it will start to thicken as it starts to heat up.
  9. Continue to whisk and remove AS SOON AS IT STARTS TO THICKEN! If you over cook it, the arrowroot will turn the sauce gummy and become too thick.
  10. When wing are done, place in large bowl and then drizzle with sauce; tossing to coat all of the wings.
  11. Place wings on serving plate and sprinkle with sesame seeds and cilantro; serve with lime wedges. 

    Next Ingredient: MARINARA SAUCE 
Posts: 47
Registered: ‎08-01-2018


Marinara Sauce


2 cans whole tomatoes

1 sm yellow onion

1 sm green pepper

1 or 2 teaspoons italian seasoning

2 cloves garlic (peeled and diced)

1 teaspoon basil

salt and pepper to taste


(all ingredients above to taste)


Saute onions, garlic and green pepper till tender.  Add whole tomatoes, italian seasoning, basil, salt and pepper - heat through allowing seasoning to blend together and taste as you go and adjust the seasonings to your tastes.  Use blender to make lightly chuncky.


Make some spaghetti or heat some cheese sticks up, and dip away.


I make my own cheese sticks - I buy Motz. sticks in the grocery store, cut them in half and freeze them for about an hour or so. (keep them seperate so that they don't all freeze together)  Then roll them in some flour, then put them into an egg bath then into italian seasoned bread crumbs mixed with italian seasoned panko crumbs - then back to freezer, then I repeat the process 1 more time.  Freeze till solid and then into the air fryer.


The cheese sticks are messy to make, but worth the effort.


Next Ingredient: Crab Meat




Honored Contributor
Posts: 10,001
Registered: ‎03-26-2010


@momtochloe.....thank you again for starting us off every always give us a cute or thoughtful message for the month.  👏👏....much appreciated!



Honored Contributor
Posts: 21,418
Registered: ‎11-03-2013


@walker wrote:

@momtochloe.....thank you again for starting us off every always give us a cute or thoughtful message for the month.  👏👏....much appreciated!



My pleasure ma'am @walker ! . . . Heart

Honored Contributor
Posts: 10,001
Registered: ‎03-26-2010


Open-Face CRAB English Muffins


1 lb. lump CRABMEAT

1 cup mayonnaise

3 green onions, chopped

1/3 head iceberg lettuce, chopped

1 teaspoon salt

1 teaspoon lemon juice

2 tomatoes, sliced

6 English Muffins, toasted and buttered

12 slices mozzarella cheese


Combine CRABMEAT, mayonnaise, onions, lettuce, salt and lemon juice together.  Place tomato slice on each muffin half on a baking sheet; add CRABMEAT mixture, then top with slices of mozzarella.  Bake at 350 for 10-15 minutes until cheese is lightly browned.



Esteemed Contributor
Posts: 7,230
Registered: ‎11-15-2011



Amish Brown Butter Noodles





1 (12 ounce) package egg noodles

½ cup butter



Boil water and prepare noodles as directed on the package.In a saucepan melt butter. Once the butter is melted stir and watch. Once the butter begins to turn golden and then brown. Wait until the butter has turned medium to dark brown and take off of heat.

Drain noodles and pour butter over them. The butter will sizzle when it hits the noodles. There will be little brown flecks on the noodles (this is the yummy part).


Can add garlic, bread crumbs and/or grated cheese.


Next ingredient:  Pork chops or shoulder chops


Esteemed Contributor
Posts: 5,987
Registered: ‎05-27-2015


@Zhills  YUM! My DD always called them burnt butter noodles when she was little. Such a simple thing, but sooo good!


Next ingredient:  Pork chops or shoulder chops

Honored Contributor
Posts: 10,476
Registered: ‎05-15-2016


Those noodles are making me want to do David's happy dance, @Zhills yum!


One Pan French Onion Smothered Pork Chops

Perfect for a weeknight meal, this French onion smothered pork chops recipe is all made in one pan, and in about 30 - 40 minutes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree, Main Course
Cuisine: American
Servings: 4 servings
Calories: 597kcal
Author: The Chunky Chef
  • 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
  • 3 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 1 cup plus 4 Tbsp beef stock
  • 4 boneless pork chops about 1 – 1 ½ inches thick
  • ½ tsp kosher salt
  • 1/4 tsp black pepper
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • 2 ½ Tbsp all purpose flour
  • 4 slices provolone cheese
  • 1 cup shredded gruyere cheese or swiss
  • fresh thyme sprigs for adding to pan
  • Preheat oven to 400 F degrees.  Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  • As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet.
  • Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.
  • Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
  • Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).
  • Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.


Calories: 597kcal | Carbohydrates: 10g | Protein: 48g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 833mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 575mg | Iron: 1.5mg
Next Ingredient: BUTTERMILK
Honored Contributor
Posts: 9,886
Registered: ‎03-09-2010


Basil-Buttermilk-Dressing1.jpgEasy Basil Buttermilk Dressing


  • 1 cup buttermilk
  • 1 cup fresh basil leaves
  • 1/4 cup chive chopped
  • 1/2 cup greek yogurt
  • 1/8 tsp. garlic powder
  • salt/pepper
  • In a food processor mix buttermilk with basil and chive on low speed. Add greek yogurt and garlic powder. Add salt and pepper according to your taste. Serve with fresh veggies.
  • Store in refrigerator.

I've been eating lots of salads lately and I've accumulated quite a few delicious dressing recipes. This is the one I plan on trying next.


Next ingredient: canned corn


~ house cat ~