Thanksgiving Eats

 It’s that time of year where we eat till our bellies are stuffed and surrounded by the people we love most! Thanksgiving is just around the corner, and it’s time to get those Thanksgiving recipes out and try out new ones!

 My grandmother cooks this amazing Pecan Roll every holiday. We all love it and ask her to make it for every gathering. She uses:

1 box of graham crackers (ground real fine)

1 can Eagle Brand milk 

1 bottle of cherries (chopped)

3 cups of chopped pecans 

She mixes all the ingredients well. You may also have to use your hands to mix. It will get thick and sticky. Then you put in two loaf pans. You refrigerate, slice and serve. Everyone always loves it.


  Mrs. Emily Comer has a cousin who used to bring this dish to family functions and potlucks. She loves everything about the original recipe except for the onions and bell peppers that it called for. She says, “If it’s hot or it makes you cry, it’s from the devil.” So she leaves those out when she makes her version of this cheesy veggie casserole. 

1 can whole kernel corn (drained)

1 can of French style green beans (drained)

1 can of cream of celery 

8 oz. sour cream 

1 cup of shredded cheese

Dash of salt and pepper to taste

Mix everything together and put into a 8×8 casserole dish. 

For the topping: Crush one sleeve of Ritz crackers and mix with one stick of melted butter. Spread over the top of the casserole ingredients. Then Bake on 375 for about 30-40 minutes until the top is crunchy and brown and the gooey, cheesy mixture is bubbling around the edges. 

 Ms. Holladay’s mom started making this dish for Christmas and Thanksgiving. She mentions that the dish was so good that everyone would fight over it, so her mom had to limit them to one per person. It is a tradition at almost every get together that her mom makes these sweet potato dumplings.


1 can of crescent rolls

8 oz. pkg. Sweet potato patties

2 cups of water, divided 

2 Tbsp. all purpose flour

2 cups of sugar

2 sticks margarine

1 tsp. Vanilla


Cut potatoes in half. Wrap with ½ crescent roll. Put in a greased dish. Then put one cup of water and flour (mixed) in a pan and boil. Add remaining water, sugar, and margarine. Cook until thick. Add vanilla, and pour over dumplings and sprinkle with cinnamon. Bake at 350 for thirty minutes or until brown. 

 Ms. Kathy Collier at the middle school has an aunt who worked in a bakery in Memphis. Ms. Collier describes her as, “ a Godly woman, and a wonderful baker.” She has been making these rolls since the early 80’s. They are enjoyed by the whole family. Ms. Collier has the starter that she got from her aunt’s daughter, and her granddaughter has the same starter. They have split it up in case someone kills the starter they will have a backup. To make Sourdough bread:

6c. Bread flour

1c. Starter

1 Tbsp salt

⅓ c. of sugar

½ c. of vegetable oil

1 ½ c. of warm water

Mix together well. Turn out on a floured board and knead well. Place in an oiled bowl and cover the bowl with wax paper. Let rise overnight. Turn out on a floured board. Knead and divide evenly between desired pans. 

2- twelve muffin pans

2- loaves of bread

Oil baking pans prior to baking. Bake at 350 degrees for 20 minutes. To keep the starter growing you’ll need:

1 c. bread flour

1 c. water 

¾ c. of sugar 

3 tbsp. Instant potato flakes

You must feed every seven days. You must leave the starter out of the fridge at least eight hours after feeding. Discard excess starter (rinse down sink drain) prior to feeding. 

       Thanksgiving is about spending time with the people you care about most. Most people enjoy the glorious foods that are made! Therefore, please try out at least one of these recipes! You and everyone you’re feeding won’t regret it. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar