This delicious veggie side dish may not be a traditional Thanksgiving recipe, but our Facebook Family isn’t a traditional family either!

Ingredients

• 2 cans creamed corn
• 6oz of cream cheese
• Garlic salt to taste
• 1/4 to 1/2 of a small can of jalapenos

Instructions

1. Warm corn in medium pan
2. Add cream cheese stirring constantly so doesn’t burn
3. Add in remaining ingredients as needed to taste

Enjoy!!

Do you have a Holiday recipe that you would like to see featured in a Facebook Family Cookbook? Join us at www.facebook.com/MaltOMealFanPage to become a fan and to get all the details!

These tips from Facebook Family Member, Frank. Z are simple ways to make the most of your Thanksgiving potato endeavors!

SWEET POTATOES:

Whatever your favorite recipe is, kick it up with this:

To enough raisins to your liking along and splash a good amount of dark rum over the potatoes.  You can do this at the start or about 1/3 of the way through your baking.  Rum has a natural sweetness to it and combined with the raisins makes an amazing KICK UP from your regular sweet potatoes!!

MASHED POTATOES:

Boil your favorite potatoes for mashing.  I prefer russets.  Add your salt to the water when boiling.  It will better season your taters the way you salt the water for pasta.  DO a quick hand mashing to get them going in a large bowl.

In a saucepan, melt at least one stick of butter for every 5 pounds of potatoes.  For every stick of butter add in about 3/4 cup of WHOLE milk.. and I’d even kick in a little half/half. once the liquid is hot enough to have melted the butter, starte pouring it into the mashed potatoes.  THen, with an hand mixer, start whipping them.  At this point I toss in about 5 cloves of chopped garlic that i’ve sauteeed in about 1/4 cup olive oil.  WHip all this up, spread it into a large baking dish, dot with butter, bake at 340f till it gets nice and bubble on the sides and the top starts to brown.  LIGHT, HOT and FLUFFY!!!!

SOMETHING SEASONAL IN THE AIR:

Instead of throwing away your apple cores and skins this harvest season, put them in a saucepan, cover them with water, and toss in 2-3 cinnamon sticks.  Let it simmer on low.  it’s the BEST aromatic you can get this time of year!  As it simmers, you get an incredible aroma of apple pie all over the house as it creates a feeling of hominess!  Just keep adding water and peels over the days as the water lowers.

A word from the Chef:

“This recipe has been handed down for generations in my family and it’s always a crowd pleaser. The kids love it too! It’s fresh and tangy with just the right hint of sweet to balance a greatThanksgiving meal. Best of all, this recipe is mostly prepared the night before serving. Don’t you just love cranberries?! Share it with your family & enjoy! Happy Thanksgiving!”

Mama Mary
Mother to 3  & Grandma to 6

Ingredients

• 1 package of fresh cranberries
• 3 apples, peeled, cored and diced to small pieces
• 1 C. canned crushed pineapple, drained
• 1 Pint of whipping cream
• 1 tsp
• 1 C sugar

Instructions

1. Add cranberries to a blender or food processor and chopp to ground consistency and place in a large bowl.
2. Add diced apples and pineapple and let stand in refridgerator overnight.
3. The  day of: Whip the whipping cream on high speed with a hand-mixer and add vanilla.
4. Slowly add sugar to the whipping cream and vanilla mixture (while whipping)  until mixture is stiff.
5. Add the whipped cream mixture to the fruit mixture and fold in one package of mini-marshmallows.

Serves 8

A word from the Chef:

“You can turned pedestrian muffins into something that looks and tastes like it came out of a bakery. People will think you can actually cook. Family acceptance and parental love is all but assured!”

Ingredients:

• Store brand apple bran muffin mix
• Instant oatmeal, original flavor or apple cinnamon flavor
• Cinnamon to sprinkle
• One can apple pie filling

Directions:

1. Mix and prepare apple muffins according to the directions on the box.
2. Pour batter into muffin cups as per directions. Using a spoon, make a divot in the center of the batter in each muffin.
3. Add about a tablespoon full of apple pie filling to the center of each muffin.
4. Lightly dust each muffin with cinnamon and sprinkle the instant oatmeal on top.
5. Bake as per the instructions on the box, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool slightly before serving. They are great at room temperature too!

Added nutritional hint: Johnathan sometimes adds about a quarter cup of soluble fiber supplement (the kind the rhymes with “anyfiber”) to bring more good stuff to the table.

This amazing muffin recipe was submitted by Malt-O-Meal Facebook Family Member, Johnathan. K. Enjoy! Do you have a favorite Holiday recipe that you would like to share in a Malt-O-Meal Facebook Family Cookbook edition? Visit us at www.facebook.com/MaltOMealFanPage to become a member of our family of Fans and to get full details! Enjoy!

A word from the Chef:

“When I was growing up, Thanksgiving meant dealing with horrific traffic from Long Island to Staten Island, getting together with family, watching Mighty Joe Young, the Dallas Cowboys and enjoying the best stuffing on earth compliments of my cousin’s grandfather AKA “Popo” Mikey. Mikey was a cook in the Navy and passed this recipe on to our family. It’s not for the lighthearted—it’s practically a meal in itself. Vegetarians beware.

Ingredients

• 3 onions
• 2 cans of chicken broth
• 7 stalks cut celery
• hand full walnuts
• chicken liver small container
• 1 half pound thin bacon
• 1 Pepperidge farm ground sausage in a roll and Italian sausage
  thyme
• 2 bags croutons (stuffing mix)

Instructions

1. Mince bacon… easy to cut if frozen
2. Mince onions and celery in food processor
3. Boil liver about 5 minutes
4. Sautee bacon until fat is burned, put bacon in container.
5. Sautee onions and celery in bacon oil add chicken broth to moisten.
6. Put cooked ingredients in bowl
7. Cook minced sausage fully.  Add to container.
8. Place croutons in large bowl, add chicken broth to moisten.  When moist, add other ingredients from other bowl.  Mix together until consistency is like dry oatmeal.
9. Add walnuts and thyme.
10. Place in aluminum baking sheet and cook @ 300 degrees for 1 hour or until top is golden brown.

Remove from oven and let stand 5 minutes prior to serving.

This amazing stuffing recipe was contributed by David Armano. Do you have a favorite family recipe to share in a Malt-O-Meal Facebook Family Cookbook? Visit: www.facebook.com/MaltOMealFanPage to become a fan and get all the details. Enjoy!

A word from the Chef:

“Mom’s turkey and gravy was exceptional. If you’re looking for a little holiday meal inspiration, this could be it.”

Turkey ingredients

• 1 large turkey with giblets and neck reserved
• 1 Cup of flour
• Salt & pepper to taste
• 1 stick of margarine
• 2 tart apples
• 2 12oz cans of chicken broth

Instruction

1. Follow turkey cooking time and heating instructions on turkey package to insure maximum food safety
2. Wash turkey with salt including the neck and giblets.
3. In bowl add 1 cup flour, salt and pepper.
4. Melt 1 stick margarine and brush the whole turkey with it.
5. Sprinkle flour mixture all over turkey.  Rub it in with hands.
6. Put 2 apples inside turkey.
7. Continue to baste turkey with throughout cook time with chicken broth.  ( approx. 2 cans but more or less may be needed)

Mom’s Gravy Ingredients

• Turkey pan drippings
• 1 1/2 Cups all-purpose flour
• 2 12oz cans of chicken broth
• 1 Cup water
• 1/2 Cup soy sauce

Mom’s Gravy Instructions

1. Place turkey pan on 2 burners.
2. In bowl add 1/2 – 1 cup flour with chicken broth and water until it reaches a soupy consistence.  ( don’t worry about lumps)
3. Add soy sauce to turkey pan and cook on low.
4. Add flour mixture slowly and combine thoroughly (add more or less flour to get your desired gravy consistency)
5. Strain gravy and serve.

Ingredients

• 5 medium sweet potatoes, scrubbed
• 4 bananas, unpeeled
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup honey
• 1/2 tsp Kosher salt
• 1/2 cup all-purpose flour
• 3/4 cup dark brown sugar
• 1 1/2 cups pecans, chopped

Instructions

1. Preheat the oven to 375 degrees F.
2. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes.
3. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft.
4. Remove the pan from the oven but don’t turn the oven off.
5. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl.
6. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey.
7. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy.
8. Spoon into an oven-proof serving bowl and smooth the top.In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Mary Belle, Malt-O-Meal Family Facebook Member

This delicious recipe was submitted by Malt-O-Meal Family Facebook  Member Mary-Belle Simmons
“Wife to one. Mom to nine and counting.” Would you like to contribute your favorite Holiday recipe? Go to: www.facebook.com/MaltOMealFanPage  and become a Facebook  fan for details!

A note from the Chef:

“This one will be easy for people who want to impress friends & family! Even if they don’t usually have the most impressive cooking skills. Enjoy!” – Johnathan

Ingredients

• One half pound sausage. (I recommend extra sage or spicy)
• One can of crescent-shaped rolls

Instructions

1. Unroll the crescent rolls. Ignore the perforations, as you will not be baking whole rolls. If you can find one of the roll varieties without perforations, lucky you! If not, ignore them or mash them together to form one long sheet.
2. Preheat oven to 350 degrees. Very lightly spray a cookie sheet.
3. Spread half a pound of sausage onto the sheet of  crescent roll. Make it thin.
4. Roll up the sheet, and chill for half an hour in wax paper in the fridge. Using a wet knife, cut into cookie-sized disks.
5. Place on cookie sheet with room for expansion, an inch and a half or so between each pinwheel.
6. Cook for about ten minutes, or until the dough is golden brown. Do not let it burn on the bottom! Check it with paranoia.
7. Let cool slightly, then remove from pan and serve warm.

Preparation Hint: It’s easier to work with the dough when it is cold.

Make it with Malt-O-Meal State Fair Recipe Winner, Klaine.F submitted this yummy treat for you to make at home! Klaine is just 7 years old, but is already taking home 2nd Place Ribbons with her baking skills!

Ingredients:

• 2 cups Malt-o-Meal Fruity Dyno-Bites
• ½ cup flour
• 1/3 cup brown sugar, packed
• ½ teaspoon cinnamon
• 6 tablespoons cold margarine
• 1 can (21 ounces) apple pie filling
• 1 can (8 ounces) pineapple tidbits
• ½ cup maraschino cherries, halved
• stemmed cherries and pineapple slices for garnish

Instructions:

1. In electric mix bowl combine Dyno-Bites, flour, brown sugar, and cinnamon.
2. Cut in margarine with mixer beaters until crumbly. Set aside.
3. Combine pie filling, pineapple, and cherries and scrape into baking dish.
4. Spoon Dino-Bite crumbs on top.
5. Bake at 350 degrees in a 9X9-inch baking dish for 20-25 minutes or until filling starts to bubble.
6. Remove from oven and garnish.
7. Best served warm with vanilla ice cream.

Makes six servings

Make It with Malt-O-Meal Contest Winner, Denise Fife submitted this 1^st place, 2009 Washington County, PA Fair

Ingredients:

• 3/4 cup Malt-O-Meal Cocoa Dyno Bites, crushed
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 4 oz. cream cheese, softened
• 1 – 10.5 oz can sweetened condensed milk
• 3/4 cup raspberries puree
• 1 cup frozen whip topping, thawed

Instructions:

1. Line 12-cup muffin pan with liners. Combine Malt-O-Meal Cocoa Dyno Bites, pecans and butter in a medium bowl and mix well. Press mixture into muffin pan. Press with a spoon to firm bottom.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup raspberries, mix until well blended. Fold in whip topping.
3. Spoon raspberry mixture evenly onto crust. Freeze for at least 5 hours. When ready to serve, remove liners and drizzle with remaining puree.