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November 18th Recipes

Theme show: “Thanksgiving Favorites Pt. 1”


12 oz. bag fresh cranberries
1 stemmed and seeded jalapeno
1 c. sugar
2 Tbsp. lime juice
1/2 tsp. cumin
pinch salt
2 (8 oz) cream cheese, softened

In a food processor or by hand, chop cranberries & jalapeno to a fine dice. Add sugar, juice, cumin & salt. Pulse a few times to combine. Pour mixture into bowl, cover & refrigerate for at least 4 hours or overnight. *Spread softened cream cheese into serving dish (pie plate works well). Top cream cheese with cranberry/jalapeno mixture. Cover and put back in fridge for at least 2 hours. Serve with sturdy crackers.

**Might be better to mix everything together instead of topping cream cheese with cranberry mixture and then place in serving dish. If firm enough, could form into a big ball or several little balls for individual servings.


2 1/2 c. flour
4 tsp. baking powder
1/2 tsp. cream of tarter
1 Tbsp. sugar
1/2 tsp. salt

Blend in 1/2 c. soft shortening with above ingredients until like cornbread. Add 1 egg, 2/3 c. milk, knead slightly. Roll out 1/2″ thick, cut and put on cookie sheet. Preheat oven to 450 abd bake 10-15 mins. If you don’t want to bake all, put in bag and freeze on baking sheet and then bake then. Need to thaw. Makes 26 biscuits.

Kathleen, Centralia


1 (5-7 lbs)
1 tsp. salt
1/2 tsp. pepper
1 can (14 oz) whole berry cranberry sauce
1 packet onion soup seasoning mix
1/2 c. orange juice

1 Tbsp. cornstarch
1 Tbsp. cold water

Unwrap turkey breast, making sure to leave the netting on the turkey (to help hold shape) and place into 6-quart slow cooker. Sprinkle salt and pepper over turkey & rub it in. In mixing bowl, combine cranberry sauce, seasoning mix, and orange juice. Pour over turkey. Cook on low heat for 5-7 hours (internal temp should be at least 165 degrees). Take turkey breast out of crockpot and place onto serving plate & remove netting. Cover with foil to keep hot. Skim fat pieces from crockpot. Pour remaining liquid into medium saucepan. Mix together the cornstarch & water in small bowl. Bring sauce from slow cooker to a boil. Once boiling, add cornstarch mixture & stir with whisk until thickened (1-2 mins). Poru some gravy over turkey and serve. Put remaining gravy in jar/gravy boat to serve on side.


1 (8oz) block Greek Yogurt cream cheese
3/8 c. brown sugar (1/2 c. plus 2 Tbsp)
2 tsp. vanilla
1 tsp. pumpkin pie spice
3/4 c. pumpkin puree
1 tub (8 oz) light whipped topping
1/2 c. graham cracker crumbs
2 Tbsp. butter, melted

Combine graham cracker crumbs, melted butter and 2 Tbsp. brown sugar in small bowl until crumbly. Press down into an 8″x8″ pan and freeze for 10 mins. Mix cream cheese until smooth using mixer. Add in remaining brown sugar, vanilla, pumpkie pie spice & mix again. Stir in pumpkin puree & whipped topping until well combined. Remove pan from freezer & layer cheesecake on top of crust, spreading mixture out and pressing down gently until even. Refrigerate at least 4 hours until set. Sprinkle with cinnamon and cut into squares to serve.


1 1/2 c. sugar
1/2 c. shortening
1 egg
1 1/3 c. mashed cooked pumpkin or canned pumpkin
1 3/4 c. flour
4 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 c. raisins, seedless
1/2 c. chopped walnuts
1 c. whole bran

Preheat oven to 375. Cream together the sugar and the shortening until light and fluffy. Beat in the egg. Beat in the pumpkin. Sift together the flour, baking powder, nutmeg, clove, ginger and cinnamon. Add to batter. Mix in the raisins, walnuts and bran. Drop by tablespoonfuls onto greased baking sheet. Bake 18-20 mins or until golden. Makes 4 dozen.

Flossie & , Moberly
Biscuits fall apart easy, how can I fix it or what can I do differently?
–Too much flour. and don’t work up so much

Can you use oleo instead of shortening for biscuits? Can oleo–needs to be mixed in with milk or buttermilk. Won’t be as flaky.

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