Tuesday, November 16, 2010

Turkey Day Treats

Southern Fried Gal is hosting a Practice Hospitality Party so I had to hop on the hospitality wagon and join in.

My honey and I always host the Thanksgiving lunch at our house each year.      We prepare a feast.     Even our teen age boys lend a helping hand in the kitchen in preparation for Turkey Day.

A dish that both boys like and request each year is crock pot corn.     It is simple to make and very tasty.

Spray the inside of your crock pot with no stick cooking spray.  Mix 5 cans shoepeg corn, drained, 8 oz. cream cheese cut up, 1 stick butter or margarine cut up and 3/4 cup milk mixed with 3 Tbsp. flour in a crock pot.     Cover and cook on high two hours.    Stir and enjoy.

If you have a sweet tooth like me, you will enjoy my honey’s Boston Cream Pie Cake.     It is one of his specialties.     Sorry for the poor quality of the picture.    It was taken last Thanksgiving before I had a blog.    I would never have left the saran wrap on the cake had I known this picture would end up on my blog one day.

Bake a yellow cake mix (we prefer the Duncan Hines brand) following the directions on the box.    We baked ours in a round 10 inch pan.   

While the cake is baking, mix up a small box of sugar free vanilla pudding per the directions on the box.

Slice cake in half after cooling.  Place bottom layer of cake on the plate you choose to use. After the pudding is set, spoon the pudding on bottom layer of the cake. Place the other cake half on top of the pudding.

For the icing - in a Pyrex bowl, melt 1/2 stick of margarine; add 3 tbsp. of cocoa, 3 tbsp. of milk (half & half if you have it), and 1 tsp. of vanilla. Micro on high for 20 seconds. Stir vigorously with a whisk. Add about 1 box of powdered sugar (may need a little more or less). Stir with whisk. Micro for 30 seconds, then stir with whisk. Micro for 30 seconds, then stir again with whisk. Quickly pour around on  the top of cake from the bowl using a spoon to scrape bowl. (Your micro times may vary, use your judgment to ensure the icing is not too hot yet still thin enough to pour. The icing will harden quickly in the fridge.    Since the cake has pudding in it, it should be refrigerated.)      We also use this icing recipe on brownies.    It is so yummy.

A fun thing to do, no recipe required, is to use fall themed cookie cutters to shape your canned cranberry sauce.


I think these cute little cranberry pumpkins, leaves and turkeys add a touch of whimsy to your Thanksgiving menu.

I hope you enjoyed my recipes and will consider trying them.    I don’t think you will be disappointed.    Don’t forget to check out the Practice Hospitality Party for more inspiring ideas.

Til next time,


Practice Hospitality 11-15-10

1 comment:

Southern Fried Gal said...

Thank you for linking up! It may just be the two of us, girl! That's ok - we can get to know one another all the better!

That corn sounds divine and so easy! I may have to add that to our menu this year. I love your cutout cranberry sauce - such a clever idea!

Thanks for practicing hospitality with me!