This holiday season, families will gather throughout the world to commemorate Thanksgiving, where both delicious recipes will be enjoyed and favorite traditions carried out. Countless hours will be devoted in kitchens preparing family favorites. Football games will be watched on T.V. and even played outside by friends and family members awaiting the turkey’s completion. Precious memories will be shared and remembered by all for years to come! 

In reminiscing, I hold dear many special memories as I recall those scrumptious foods prepared in my family, as well as the fun activities we participated in on Thanksgiving Day. And yes, I was one of those who played football outside😊

Once again this year, Entrusted Hope Ministries wishes to bring to you and yours an array of Thanksgiving recipes by ladies who have blessed many throughout the years with their cooking. Please enjoy the following display of favored dishes from some of Alabama’s best and most beloved cooks.

Scripture passage: “Oh give thanks to the Lord, for He is good, For His lovingkindness is everlasting” (Psalm 107:1). 


MEET JEAN CASTILLE! RECIPES #1 & #2: KETO CHILI MAC AND HEALTHY RED LOBSTER BISCUITS

Favorite Memory Verse: “‘For I know the plans that I have for you,’ declares the Lord, ‘plans for welfare and not for calamity to give you a future and a hope” (Jeremiah 29:11).

Keto Chili Mac

(Recipe from Chiropractic Today)

Ingredients
  

  • 1 tbsp bacon grease or grass-fed butter
  • 1 lb grass fed beef
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne
  • 14 ounce can tomato puree
  • 1 small head cauliflower cut into 1-inch pieces
  • 8 oz cheddar cheese, grated

Instructions
 

  • Heat the bacon grease or oil in a large Dutch oven over medium heat. Add the beef and cook until mostly cooked through with a little pink remaining, breaking up any clumps with a wooden spoon.
  • Add the onions, garlic, chili powder, cumin, salt, pepper, and cayenne, and cook until fragrant, one more minute. Stir in the tomatoes.
  • Reduce the heat to low and simmer for 30 minutes. Add the cauliflower and continue to cook until tender, another 15 minutes or so.
  • Add the cheese and stir in until melted. Serve with your favorite chili toppings such as sour cream and avocado.

Healthy Red Lobster Biscuits

(Recipe from Chiropractic Today)

Ingredients
  

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp each garlic & onion powder
  • 1/2 tsp kosher salt
  • French cracked pepper
  • 1/4 cup green onions, finely sliced
  • 2 eggs beaten
  • 1/2 cup melted grass-fed butter melted
  • 1/2 cup cheddar cheese, shredded

Instructions
 

  • Preheat oven to 350o F. In a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the baking powder, salt, couple cracks of pepper, onion and garlic powder, green onions, and mix well. In a small bowl, whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese and mix until well incorporated. Line a sheet tray with parchment paper and fill a ¼ cup measuring cup about ¾ full of dough. Form the dough into a ball and place on the parchment paper. Repeat with remaining dough, making sure they are not too close to each other. Bake for 20-23 minutes, or until golden brown, and remove from oven. Allow to cool for 15 minutes and enjoy!
  • Biscuits will keep in the fridge for 3 days or can be frozen for 2-3 months. 

MEET JANET COATS! RECIPE #3: SWEET POTATO CASSEROLE

Favorite Memory Verse: “For I know the thoughts that I think toward you, saith the Lord, thoughts of peace, and not of evil, to give you an expected end” (Jeremiah 29:11).

Sweet Potato Casserole

(Altered from a friend—Linda Sims)

Ingredients
  

Casserole

  • 4 cups cooked and mashed sweet potatoes
  • 1 cup sugar
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 1 -5 oz can evaporated milk

Topping

  • 1/2 cup flour
  • 3/4 cup brown sugar
  • 1 cup chopped pecans

Instructions
 

Casserole

  • Mix casserole ingredients well and pour into prepared casserole dish (I spray mine with vegetable or canola oil spray).

Topping

  • Combine flour and brown sugar. Mix well.
  • Add chopped pecans. Blend well.

Instructions

  • Pour over sweet potato mixture.
  • Cut up ½-¾ stick of butter over flour topping.
  • Bake uncovered @ 325o for 45 minutes to 1 hour.

MEET ELISHA EZZELL! RECIPE #4: THREE-LAYER PUDDING DESSERT

Favorite Memory Verses: “Rejoice always, pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus” (1 Thessalonians 5:16-18).

Three-Layer Pudding Dessert

(Burnout Homemakers Cookbook)

Ingredients
  

First Layer

  • 1 1/2 cups flour
  • 1 1/2 sticks real butter
  • 1 cup chopped pecans

Second Layer

  • 1 – 8 oz Philadelphia cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip from large carton

Third Layer

  • 2 small packs instand pudding mix. My family’s favorite is coconut (you can use lemon, chocolate, or butter pecan).

Instructions
 

First Layer

  • Cream together flour, butter, and nuts. Press into a 9 X 13 pan or casserole dish. Bake at 300o for 15 min. Do not brown. Let cool.

Second Layer

  • Whip together, spread on crust.

Third Layer

  • Mix according to directions on package for pie filling. Spread on top of cream cheese layer. Top with remaining Cool Whip. You can garnish with crushed pecans and chill. You can make a day ahead and it will keep for several days (Enjoy).

MEET CHARLENE FANCHER! RECIPE #5: MOM’S APPLE COBBLER

Favorite Memory Verse: “Delight yourself in the Lord; And He will give you the desires of your heart” (Psalm 37:4).

Mom’s Apple Cobbler

(Recipes from the Women of the First United Methodist Church of Red Bay, Alabama)

Ingredients
  

  • 1 stick butter
  • 2 cups sugar
  • 1/2 cup shortening
  • 2 cups water
  • 2 cups flour
  • 1/2 cup milk
  • 2 cups diced fresh apples
  • Cinnamon

Instructions
 

  • Mix sugar and water in saucepan and place on low heat until sugar is melted.
  • Melt one stick butter in oblong baking dish. Combine 2 cups flour and ½ cup shortening in bowl; add ½ cup milk and mix. Roll dough on floured surface about ¼ inch thick and in a rectangle shape. Place diced apples on dough spreading evenly, leaving about ½ inch dough border around the apples.
  • Start at one end of the dough and begin rolling dough like a jelly roll. Moisten ends of roll and slice in ½ inch slices. Place slices in the melted butter. Pour the water-sugar mixture over the slices. Mixture will seem too watery; however, the dough mixture will soak up the water during baking. Bake at 350for 55 minutes.

MEET LYNETTE HORTON! RECIPE #6: HOMEMADE CHICKEN NOODLE SOUP

Favorite Memory Verse: “Let your light so shine before men, that they may see your good works and glorify your Father in heaven” (Matthew 5:16, NKJV).

Homemade Chicken Noodle Soup 

(Passed down from a friend)

Ingredients
  

  • 8 bouillon cubes chicken flavor
  • 3-4 chicken breasts
  • 3 cups raw egg noodles
  • 1 tsp black pepper
  • 2 cans cream of chicken soup
  • 1 – 8 oz sour cream

Instructions
 

  • Boil chicken for 30 minutes with salt and pepper. Remove chicken to cool. Save broth. Add more water and the 8 bouillon cubes and bring to a boil. Add 3 cups of noodles and cook 10 minutes. DON’T DRAIN!!! Add cut up chicken, 2 cans of cream of chicken soup, sour cream, and pepper. Cook on low for 30 min. Serve with crackers. Enjoy!!

 MEET PAM HUMPHRES! RECIPE #7: SWEET POTATO CASSEROLE

Favorite Memory Verse: “And we know that all things work together for good to them that love God, to them who are the called according to his purpose” (Romans 8:28).

Sweet Potato Casserole

(Recipe handed down from my mother)

Ingredients
  

Casserole

  • 3 cups cooked mashed sweet potatoes
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup butter
  • 1 tsp vanilla

Topping

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup flour

Instructions
 

Casserole

  • Whip potatoes sightly, beat eggs, combine all ingredients and put in greased baking dish.

Topping

  • Mix thoroughly and spread over potato mixture. Bake at 350o for 20 to 30 minutes.

MEET MRS. LOIS FELTMAN! RECIPE #8: BLUEBERRY SALAD

Special Memory: One of my favorite memories during my growing-up years were the times we got to visit the Feltman home. Mrs. Lois was one of the greatest cooks of all time. Those days of sitting around her table are by far some of my most cherished memories. She is with the Lord today, but will never be forgotten. We honor you sweet lady by remembering one, out of many, of your favorite gifts and passions, along with your smile, your kind heart, and your amazing cooking dishes -Shea O’Lowery

Blueberry Salad

(taken from a Jello Recipe Book)

Ingredients
  

Salad

  • 2 small packages grape jello
  • 2 cup hot water
  • 1 small can crushed pineapple
  • 1 can blueberry pie filling
  • 1 cup chopped pecans

Topping

  • 1 – 8 oz package cream cheese (soft)
  • 1/2 pint sour cream
  • 1/2 cup sugar
  • 1 tsp vanilla

Instructions
 

Salad

  • Dissolve Jello in hot water. Add other ingredients. Refrigerate until sets.

Topping

  • Mix cream cheese and sour cream. Add sugar and vanilla. Beat until mixture forms soft peaks. Spread over Jello mixture after it sets. Sprinkle with chopped pecans. 

MEET CHARLA LYNN! RECIPE #9: CORNBREAD DRESSING

Favorite Memory Verse: “In the beginning God . . .” (Gen 1:1). Without this, nothing else would matter!

Cornbread Dressing

(This is a very old recipe passed down through the family for many years.)

Ingredients
  

  • 2 cups chopped onions
  • 1 tbsp celery seed (optional)
  • 2 cups chopped celery
  • 1 tsp sage (or to taste)
  • 1/2 stick margarine
  • 1 tsp salt
  • 6 cups crumbled cornbread
  • 3 eggs
  • 3 cups biscuit crumbs or loaf bread
  • 2-3 cups chicken broth
  • 2 tbsp poultry seasoning

Instructions
 

  • If you prefer “chicken dressing,” boil a whole chicken in 3 quarts water; salt and pepper to taste. Let chicken cool and skim fat off broth and use this for your chicken broth. Sauté onions in margarine until tender, but not brown. Add celery to this. Combine all other ingredients; then add broth and mix well. Place dressing (and deboned chicken) in greased casserole dishes and bake @ 350o for 30-40 minutes or until slightly brown.

MEET SARA PORCH! RECIPE #10: ZUPPA SOUP

Favorite Memory Verse: “Consider it all joy, my brethren, when you encounter various trials, knowing that the testing of your faith produces endurance” (James 1:2-3).

Zuppa Soup

(Passed down by a friend)

Ingredients
  

  • 1 lb Italian sausage
  • 1 small onion
  • 1 lb red potatoes
  • 2 cups kale
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk
  • Salt and pepper to taste

Instructions
 

  • Sauté first three ingredients until sausage is fully cooked. Drain off excess grease and put back in pot. While sausage is cooking, boil potatoes until tender. I cut them in cubes and cook in microwave. Then add all remaining ingredients to pot, and pour in coconut milk and stock. Season to taste. 6-8 servings.

MEET SUE RAPER! RECIPE #11: CREAM CHEESE BARS

Favorite Memory Verse: “Do not fear, for I am with you; Do not anxiously look about you, for I am your God. I will strengthen you, surely I will help you, Surely I will uphold you with My righteous right hand” (Isaiah 41:10).

Cream Cheese Bars

(Sue’s Creation)

Ingredients
  

  • 2 cans crescent rolls
  • 2 – 8 oz cream cheese
  • 1 cup sugar

Instructions
 

  • Place one crescent roll in bottom of 9×11 pan. Mix cream cheese and sugar. Spread on top. Place other crescent roll on top. Mix 2 tablespoons confectioners sugar with milk. Spread on top. Bake at 350o for 20 minutes. Mix confectioners sugar and milk. Pour on top while hot. When cool, cut in squares.

MEET ANNA WOOTEN! RECIPE #12: SWEET POTATO CASSEROLE

Favorite Memory Verse: “This is the day which the Lord hath made; we will rejoice and be glad in it” (Psalm 118:24).

Sweet Potato Casserole 

(This recipe has been in Anna’s kitchen since 1982. Her husband’s mother passed it down to her.) 

Ingredients
  

  • 3 cups mashed cooked sweet potatoes
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1/3 cup flour
  • 1 tsp vanilla
  • 1/3 cup butter softened
  • 1/2 cup butter softened
  • 1/2 cup chopped pecans
  • 1/2 cup milk

Instructions
 

  • Preheat oven to 350 degrees. Combine potatoes, sugar, eggs, vanilla, ½ cup butter, and milk. Beat well. Spoon into a greased casserole. Combine brown sugar, flour, and ⅓ cup butter in a bowl and mix well. Spread over potato mixture. Sprinkle with pecans. Bake for 30 minutes or until heated through. Cooking time: 30 minutes. Serves 6-8 people. ENJOY!

MEET JUDY WOOTEN! RECIPE #13: LEMON POUND CAKE

Favorite Memory Verse: “In his heart a man plans his course, but the Lord determines his steps” (Proverbs 16:9).

Lemon Pound Cake

(passed down by family)

Ingredients
  

Cake

  • 1 cup butter, softened
  • 3/4 cup milk
  • 1/2 cup solid shortening
  • 1 tsp vanilla extract
  • 3 cups sugar
  • 1 tsp lemon extract
  • 5 eggs
  • Zest of 2 lemons
  • 2 3/4 cups +1 tbsp flour
  • 3/4 tsp baking powder

Glaze

  • 2 cups powdered sugar
  • 1 lemon, juice and zest

Instructions
 

Cake

  • Cream together butter and shortening. Add sugar and continue to cream until perfectly smooth (about 10 mins). Add eggs one at a time, beating until well-blended. Add flour a little at a time. Slowly add milk, then extracts and lemon zest. Add baking powder last. Grease and flour a tube or Bundt pan. If a tube pan is used, cut a piece of wax paper to fit and place in bottom of the pan. Pour cake batter into pan and place in a cold oven. Turn temperature to 340 degrees and bake for 1 hour and 15 minutes. Remove from oven and cool slightly. Remove cake from the pan. When completely cooled, glaze cake.

Glaze

  • Add juice to powdered sugar and stir until smooth. Add additional powdered sugar or juice until desired consistency is obtained. Stir in lemon zest. Slowly pour over the cake. This cake freezes well. Slices can be reheated in a microwave oven.

Leave a comment below and share with us your favorite Thanksgiving dish.

2 Comments

  1. Cannot wait to try these recipes … thank you for sharing with us❤️

  2. These look delicious. I will be trying several of these next week for my Thanksgiving table.

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