Gasp! While trying to get rid of some spam, I accidentally deleted some legit comments. I'm sorry you guys! If you don't mind, please repost. I'm REALLY sorry. I blame Jason, who's being a total nag at the moment. He had me confused and gah...the man needs to leave me alone when I'm blogging.

I apologize for getting this up late, but I've been busy adding new items to the Dizzy Girl Holiday Shoppe. Speaking of, go over and check out what I've added. And look for new items/updates later tonight! Some of the deals I'm finding are just so crazy that you'd have to be...well...crazy not to take advantage of them.

Okay, to the recipes. These are Thanksgiving recipes that I've either made myself or have tried in the past. I hope these come in handy. Please let me know if you try one, I'd love to know how it turned out and if you liked it. You can also click here for Thanksigiving recipes from last year.

Enjoy the recipes. :)

Herb-Roasted Turkey:
1 whole 12 to 14 lb turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted

Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey with cold water and pat dry. Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place. Place apple celery and onion into the neck cavity. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours but begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

Gennie's Honey-Baked Ham:
There's no recipe for this, because it's something I make on my own. I mean, you can go buy them, but who wants to do that? I'm not sure exactly how much of each you will need, so I suggest just buying the biggest one and winging it. I do NOT suggest this for anyone who may be diabetic.

Ham (any size)
Brown sugar
Honey
Maraschino Cherries
Canned Pineapples
Toothpicks

Preheat your oven to 325 degrees F. Wash your ham off in hot water, making sure it's clean. Put it in a deep aluminum roasting pan. With a knife, cut deep "slits" all over the ham. Cover the ham completely with brown sugar, making sure to pack the "slits" with brown sugar. Pour honey all over the ham. Cover tightly with aluminum foil and cook for two hours. Pull the ham out and apply more brown sugar and honey. With a turkey baster, pour some of the "ham juice" over the ham to keep it moist. Seal tightly with foil and cook for another two hours. Pull the ham out of the oven and apply more brown sugar and ham. With toothpicks, place the pineapples and cherries all over the ham. Pour 1.5 cup of pineapple juice over the ham and cover tightly with aluminum foil. Cook for another two hours. And you're done!

Southern Cornbread Stuffing:
4 cups crumbled cornbread
3 or 4 pieces bread or biscuit, crumbled
2 cans Swanson chicken broth (13-3/4 ounce)
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted
In a large bowl, combine the cornbread and chicken broth; allow to soak. Add the onions, celery, and eggs, mixing thoroughly. Add the melted butter. Place the mixture in a 9 x 13-inch baking pan. Bake in a 350-degree oven for 1 hour and 20 minutes.

Cranberry Stuffing:
4 cups of white bread cubes
4 cups of wheat bread cubes
1/4 cup of butter
1/2 cup of chopped celery
1/4 cup of chopped onion
1/2 cup of orange juice
1/4 cup of brown sugar
1 egg
1 1/2 cups of coarsely chopped cranberries
Salt, thyme, sage and pepper to taste

Cook celery and onion. Stir in orange juice, sugar and seasoning. Heat until hot. Pour over bread crumbs. Mix. Add egg and mix thoroughly. Gently add cranberries. Stuff bird or bake in casserole.

Giblet Gravy:
Giblets from 1 turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 cups pan drippings or chicken broth
1/2 cup milk or half and half
1/2 teaspoon each salt and pepper
2 hard-cooked eggs, chopped

Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

Garlic Mashed Potatoes:
7 cups cubed peeled baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk, (2%)
1/4 cup Parmesan cheese, grated
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper

Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Return potatoes and garlic to pan. Add remaining ingredients; beat at medium speed of a mixer until smooth. Serve with giblet gravy, if desired.

Green Bean Casserole:
1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Squash Casserole:
4 cups cooked yellow crook neck squash
1 medium onion
1 tsp salt
1/2 tsp pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream

Cook the squash, onion, butter, salt and pepper until onion and squash are tender. Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese. Pour into a 2 quart casserole and top with remaining crackers & cheese. Bake at 350 for 30 minutes.

Sweet Potato Souffle
3-4 medium sweet potatoes, boiled until soft, peeled and chopped into cubes
1/2 cup cream
1/3 cup sugar
1/2 tsp. salt
2 Tbsp. melted butter
2 eggs, beaten
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Chopped pecans (optional)
Marshmallows (large ones)

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole dish with a little butter (or spray some Pam). Beat potatoes in separate mixing bowl with mixer until light and fluffy. Beat in all other ingredients & stir in pecans if using them. Turn into casserole dish. Up to this point, you can make the dish up to one day ahead of time and keep in the refrigerator until approximately 40 minutes before serving. Place casserole dish in preheated oven and bake 10-15 minutes, until heated through. Remove from oven and top with marshmallows, spaced approximately 1/2 inch apart and 1/2 inch from the edges of the dish (marshmallows spread out & will run over the edge). Bake 15-20 minutes or until marshmallows turn light brown. Serve warm.

Apple Crumb Pie
1 (15-ox.) pkg. refrigerated piecrusts, divided
1 cup and 2 tbsp. flour, divided
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter, softened
3/4 cup chopped almonds, toasted
3 lb. Granny Smith apples, cored, peeled, and thinly sliced (6 cups)
Vanilla ice cream and baked pastry leaves (optional)

Preheat oven to 450 degrees F. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp; set aside. Stir together 1 cup flour, brown sugar, granulated sugar, cinnamon, and salt in a large bowl; cut in butter with a pastry blender until crumbly. Stir in almonds. Toss together 1 cup of the flour mixture, apples, and remaining 2 tablespoons flour; spoon into piecrust. Top with remaining flour mixture; cover loosely with aluminum foil. Bake on lower oven rack for 15 minutes. Reduce oven temperature to remaining piecrust; bake and serve warm on top of pie slices with ice cream, if desired.

Gingerbread Scones:
2 cups flour
2 tsp. baking powder
1 1/4 tsp. apple pie slice
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. grated fresh gingerroot
6 tbsp. chilled butter
1 beaten egg
1/4 cup molasses

Preheat oven at 400 degrees F. Combine flour, baking powder, apple pie spice, baking soda and salt. Stir in ginger. Cut in butter until mixture resembles course crumbs. Combine egg, molasses and 1/4 cup water; stir into flour mixture. Stir until moistened. Turn dough onto floured surface. Knead 10 to 12 strokes. Pat into an 8-inch circle. Cut into 12 wedges. Place wedges 1 inch apart on an ungreased baking sheet. Brush tops with orange juice or water and sprinkle with sugar, if desired. Bake for 10 to 12 minutes or until done.

White Chocolate Latte (For Jenners!)
2 cups milk
1 cup half-and-half
2/3 cup white chocolate morsels
2 tablespooons instant coffee granules
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream (optional)
Garnis: cinnamon sticks

Stir first 4 ingredients together in a small saucepan over low heat until white chocolate morsels are melted. Sitr in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, if desired. Garnish, if desired, and serve immediately.

Cranberry-Orange Cider:
1 cup fresh or frozen cranberries, thawed
6 cups apple cider or unfiltered apple juice
2 cups cranberry juice
1/2 cup packed light brown sugar
4 whole cloves
4 whole allspice
2 (3-inch) cinnamon sticks
4 orange slices, cut 1/4 inch thick
3 lemon slices, cut 1/4 inch thick
3 lime slices, cut 1/4 inch thick
Additional orange, lemon and lime slices (optional)

Pulse cranberries in a food processor just until coarsely chopped. Place chopped cranberries, cider, cranberry juice, brown sugar, cloves, allspice, cinnamon sticks, orange slices, lemon slices and lime slices in a Dutch oven. Bring to a boil over high heat. Reduce heat to low, and simmer partially covered 10 minutes. Remove from heat; let stand 30 minutes. Strain using a fine wire mesh strainer, discarding solids. Keep cider warm. Serve garnished with additional orange, lemon and lime slices, if desired.

Mandarin Orange Salad: (My FAVORITE desssert!)
2 cups Mandarin orange sections
1 large can crushed pineapple
1 large container non-dairy whipped topping
2 packages orange gelatin
1 large container cottage cheese

Drain orange sections and pineapple; add remaining ingredients, and mix well. Refrigerate.

Ambrosia:
1 cup mixed fruit or fruit -- cocktail
1/2 cup Mandarin oranges
1/2 cup pineapple bits
1/2 cup minature marshmallows
3/4 cup sour cream
1/4 cup maraschino cherries -- halved
1/4 cup red seedless grapes

Drain fruits well. Combine all ingredients, mixing lightly but throughly. Chill well.

Bacardi Rum Chocolate Cake:
1 (18 1/2 oz.) pkg. chocolate cake mix
1 pkg. (4 serving size) Jello, Chocolate Instant Pudding and Pie Filling
1/2 c. Wesson oil
4 eggs
1/2 c. Bacardi Dark Rum
1/2 c. cold water
1/2 c. slivered almonds (optional)

FILLING:
1 1/2 c. cold milk
1 pkg. (4 serving size) Jello Chocolate Instant Pudding and Pie Filling
1/4 c. Bacardi Dark Rum
1 env. Dream Whip Whipped Topping Mix
Preheat oven to 350 degrees F. Grease and flour two 9 inch layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed 2 minutes. Turn into prepared pans. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Stack. Spread 1 cup filling between each layer and over top of cake. Keep cake chilled. Serve cold.

For filling: Combine milk, rum, pudding mix and topping mix in deep narrow bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Chocolate Pudding Pie:
1 (9 inch) prepared graham cracker crust
1 (5.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Make instant pudding according to directions on box. Dump pudding into pie crust. Spread whipped topping on top of the pudding. Refrigerate until solid (about 5 hours).

Amish Yeast Rolls:
7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt

Wet ingredients:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk

Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees. Makes 2 dozen or more. Serve with honey butter, if desired.

Honey Butter:
1/2 lb. butter
1 pt. honey

Cream butter. Warm honey and beat until clear and creamy. Combine butter and honey and beat until well mixed.

Dump Cake: (This is AWESOME!)
Ingredients:
1 can cherry pie filling
1 20 oz. can crushed pineapple with juice (do not drain)
1 yellow cake mix (dry, straight out of the bag)
1 8 oz. bag chopped walnuts or pecans (your preference)
1 7 oz. bag flaked or shredded coconut
1/4 cup butter, melted (1 stick)

Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan. Dump cherry pie filling and undrained pineapple into pan.
Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts and coconut over cake mix. Drizzle butter evenly over nuts and coconut. Bake for 40 to 50 minutes, or until coconut looks toasty.
Let cool for 15 minutes or so. Serve with or without Ice Cream.

Pumpkin Cheesecake:
Crust
1 1/2 cups gingersnap crumbs
3 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon cinnamon

Filling
2 (8 ounces each) packages cream cheese, softened
1 cup half-and-half or whipping cream
1 cup canned pumpkin
3/4 cup granulated sugar
4 eggs, separated
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes. In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.
Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.