Click here for some
great Thanksgiving Recipes


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great Cookie Recipes


Potato latkes


Original recipe makes 10 to 12 latkes
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons
all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying


Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!


Butterscotch Cheesecake Bars

Makes 24 bars •  From the kitchen of Marissa Anne


12 ounce pkg Butterscotch Morsels
1/3 cup butter or margarine
2 cups graham cracker crumbs
1 cup chopped nuts
8 ounce pkg cream cheese, softened
14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 egg


In medium saucepan melt morsels and butter, stir in crumbs and nuts. Press half of mixture firmly onto bottom of a greased 13x9x2 inch baking pan. In large mixer bowl, beat cheese until fluffy, beat in condensed milk, vanilla, and egg, mix well. Pour into prepared pan, top with remaining crumb mixture. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool at room temperature, chill before cutting into bars. Refrigerate leftovers.

Chocolate Chip Oatmeal Walnut Cookies

Makes 36 •  From the kitchen of Darcy & Sierra Esparza


1 Cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cups rolled (old fashioned) oats
1/2 cup coarsely chopped pecans or walnuts
8 tablespoons (1 stick) unsalted butter, at room temp.
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips



Preheat oven to 350 degrees F. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats and nuts together. Set aside. In a large bowl, beat the butter, brown sugar and granulated sugar together for 30 seconds until blended. Beat in egg until smooth and barely fluffy. With a mixer running on medium high, drizzle in the syrup and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour mixture. Blend just to combine, then mix in chocolate chips. Drop walnut-sized balls of dough onto a non-stick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. Set the cookies on a rack to cool.



From An Old Family Recipe From My Aunt Yetta...

Don Lerman's Stuffed Cabbage
stuffed cabbage

Don Lerman's Stuffed Cabbage's

Ingredients as Follows.....
2 large cans of redpack crushed tomatoes
1 large can tomatoe sauce Such as Del Monty ,hunts or Redpack
I large box of dark raizons
1 box george washington rich brown gravy mix
1 small can of accent
1 box Carolina rice
1 lemon
1, box dark brown sugar
3 medium Heads green cabbage
1 golden delious apple\
1 large yellow onion ( same size as apple)
2 eggs
1 1/2 lbs kosher chop meat ( socked and salted , skirt neck and diapram)

Directions to cook as follows.....
1 boil down the cabbage heads . and I mean boil them down until soft otherwise it;ll taste like an inner tube
2. grate oniom
3. grate apple cans of crushed tomato and sauce and pour in large stock pot
5.put grated apple in stock pot with sauce
6. put grated onion in stock pot with sauce]
7.put box of brown sugar in ( don't even try to use white cane sugar , brown only)
8.put 2 packet george washingtons rich brown gravy mix in pot
9.shake a little accent in pot

------------in a separate pot boil rice''1 cup'' -------------

10. mix chop meat with 2 eggs in large bowl add cooked rice ( let rice cool otherwise eggs in chop meat will curdle)
11. cabbage ( cut away vein ) cool under cold water for a minute
12. put leaves on table and add meat mixture.. roll up!
13.put rolled leave sin center of pot with sauce mixture
13 put on medium heat for 3 hrs
14 at very end add juice of 1 lemon( do not add before or it will be to sour)

--sometimes it doesn't have ''the taste '' until the next day when it cures overnight in the fridge that's the nature of stuffed cabbage don't worry

Baked Original Buffalo Wings
Submitted by: Chef Armand
Healthy way to make wings at home

4 lbs fresh chicken wings, defrosted and drained

3 tablespoons olive oil

4 tablespoons granulated garlic

1 tablespoon Cajun spice

1 cup Franks Redhot hot sauce

2/3 cup melted unsalted butter

Heat the oven to 425 degrees F. In a large bowl, combine the wings, oil, garlic, and Cajun spice. Arrange the wings in a single layer on two large baking sheets. Bake in pre-heated oven until just brown, crispy and cooked through ( about 25-30 minutes)

In a large mixing bowl combine hot sauce and butter-whisk until smooth. Mix in wings and toss until coated. Serve with celery sticks and the Super Wing Boursin Dip.

Serves 4 hungry fans.

Don's Kasha Varnishes



1 box medium grain kasha
4cups chicken soup 4 onions (yellow)
2 boxes egg bow ties pasta


Pour box of kasha slowly into scrambled eggs and
incorporate kasha into egg mixture and cook over medium heat braking up mixture until it pours like sand.

Fry 4 onions cut in pieces

Boil 4 cups of chicken soup

Pour onions with half of oil into kasha

Pour boiling soup into mixture into kasha

Let absorb for 10 minutes over low heat

1/2 teaspoon black pepper and 1 teaspoon of salt

Incorporate bow ties into kasha







1/2 cup chopped green onions (scallions)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4teaspoon crushed dried red pepper
1/8 teaspoon Cajun seasoning
4 pounds small red potatoes, cooked and cooled (leave skin on)
1 cup chopped green bell pepper
2/3 cup crumbled cooked bacon

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup Dijon Mustard
1 tablespoon sugar
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder


In a medium mixing bowl, whisk together the sour cream, mayonnaise, mustard, sugar, parsley, salt, pepper, onion and garlic powder, thyme, crushed pepper, and Cajun seasoning. Mix well to create a smooth dressing. Set aside.

In a separate, large bowl, place the potatoes, green pepper, bacon and chopped green onions.

Pour the dressing over the potato mixture. With a rubber spatula, carefully fold the dressing into the potatoes until thoroughly mixed. Let the salad stand for a few hours to develop its flavor.

Serves 10 to 12

Bon Appetite !

1 cup sour cream
1/2 cup mayonnaise
3 tbsp crumbled blue cheese
1/4 cup fresh chopped parsley
1/8 tsp hot sauce
1/4 cup finely minced onion
1/8 tsp salt
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
In a medium mixing bowl, combine all the ingredients and mix very well.

Chill in the refrigerator before serving.

Makes 2 cups

Bon Appetite !


1 cup minced cooked white turkey breast meat
1/2 cup barbecue sauce (Bulls-eye brand preferred)
1 cup thinly sliced sautéed onions
1 1/2 tablespoon minced fresh cilantro (8) 7 inch flour tortilla's
3 tablespoons vegetable oil
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese

Arrange half (4) the tortillas in one layer on a large rimmed baking sheet. Brush them with oil and turn them over.

In a medium mixing bowl, combine the cheese, turkey, barbecue sauce, onions and cilantro; mix well without breaking up the ingredients. (USE YOUR HANDS)

ide the mixture amongst the 4 tortillas, pressing the mixture flat throughout the surface of the quesadilla. Place the remaining 4 tortillas on top of those on the baking sheet. Brush the tops with oil.

Place the baking sheet of tortillas about 3 inches underneath a preheated broiler and brown them until crispy. With a metal spatula, carefully flip the tortillas and brown the other side for about 1 minute or until crispy.

Place the baking sheet to the bottom part of the oven for 3 minutes to melt the internal cheese.

Remove them from the oven and let them stand for 3 minutes. Then cut them into wedges with a sharp knife.

Serve with sour cream, guacamole or your favorite salsa.
Serves 4-6

Bon Appetite !



3 hot baked potatoes; split lengthwise
3/4 cup shredded Cheddar or Pepper Jack cheese
1 1/3 cups French’s® French Fried Onions, divided
1/4 cup diced green chilies
1/4 cup cooked crumbled bacon
Salsa and sour cream Makes 18 appetizer servings
Prep time: 15 minutes
Cook Time: 15 minutes

Preheat oven to 350F. Scoop out inside of potatoes leaving a ¼-inch shell. Reserve inside of potatoes for another use.

Arrange potato halves on baking sheet. Top with cheese, 2/3 cup French fried onions, chilies and bacon.

Bake 15 minutes until heated through and cheese melts. Cut each potato half crosswise into thirds. Serve topped with salsa, sour cream and remaining French fried onions.

Tip: To bake potatoes quickly, microwave on HIGH for 10 to 12 minutes or until tender.
Bon Appetite !


1 cup French's® Gourmayo™ Sun Dried Tomato Mayonnaise
1/2 cup sour cream or plain nonfat yogurt
2 tbsp. minced green onion
2 tsp. minced fresh dill or parsley
1 tsp. finely minced garlic

Combine all ingredients. Chill until ready to serve.
Serve with Buffalo chicken wings, if desired.

Makes about 1 1/2 cups

Bon Appetite !

Hot Buffalo Turkey Blue Cheese Wrap

This Wrap is great to cut up on a platter and serve to your football buddies with a great brew!

1 each 12 inch flour tortilla
1/2 cup blue cheese dressing
1 cup chopped turkey meat
1/4 cup Franks Red hot sauce mixed with 1/3 cup melted butter
1/3 cup thinly sliced red onion
1/4 cup shredded ice berg lettuce

1. With a rubber spatula, smear the blue cheese over the whole surface of the tortilla wrap.

2. In a small mixing bowl, combine the butter and hot sauce. Mix until smooth. Add the turkey meat-fold until saturated with hot sauce mixture.

3. Place the the turkey in center of wrap lengthwise. Top with red onion and lettuce.

4. Roll wrap into a cylinder. Place tooth-picks in wrap every each inch. Once secured cut into 1 inch sections and place on a plate in a decorative manner.

Serve with a cold beer

Bon Appetite!

Pulled BBQ Turkey Sandwich

2 large rolls
2 cups shredded cooked dark turkey meat (leg and thighs)
4 slices Jack cheese
BBQ Sauce
1 1/2 cups smoky barbecue sauce (preferably Bull's-eye brand)
2 tablespoons maple syrup
1 tablespoon white vinegar
1/4 cup brewed coffee
1/2 tablespoon onion powder
1/2 tablespoon garlic power
2 teaspoons A-1 sauce
1/4 teaspoon ground cloves

In a small sauce pan mix and heat all sauce ingredients until warm. Fold in the turkey meat until mixed and heated through. Divide the mixture between both rolls. Top with cheese. Serve immediately.

Makes 2 servings

Note: Sauce recipe from Chef Armand's Adirondack Cuisine cookbook.

Bon Appetite !

Terminator Crunch Wings


Here's a recipe from The Wings Across America Cookbook.
Serve these wings and your friends will "Be Back!"



1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
3 cups buttermilk
20 trimmed and separated wings
vegetable oil for frying


In a large mixing bowl combine flour, salt, pepper, onion and garlic powders, cayenne and thyme. Mix well.

Pour the buttermilk into a separate, medium bowl.

Coat the wings in the seasoned flour, then dip them into the buttermilk. Return wings to the flour to double coat them.

Heat the oil in a fryer to 350F. Place the wings in the hot oil and fry for 10 - 12 minutes or until crunch golden brown, and cooked through. Drain on paper towels.

Bon Appetite !





  • 1 cup chopped onion

  • 1/2 cup green bell pepper

  • 1 tablespoon minced fresh parsley

  • 1/4 teaspoon black pepper (optional)

  • 1/4 teaspoon salt (optional)

  • 2 garlic cloved, minced

  • 2 lightly beaten eggs

  • 3/4 cup unseasoned bread crumbs or cornflake crumbs

  • 2 lbs ground round beef

  • 1/2 cup tomato sauce (reserve 1/4 of the sauce to spread on meatloaf)

  • NOTE:  If mixture is too loose, add more bread crumbs, too loose add more sauce.  But you already knew that!

  1. Preheat oven to 350 degrees

  2. Combine onion, green pepper, parsley, pepper, salt, garlic, eggs, bread crumbs and 1/4 cup of tomato sauce.

  3. Add beef and mix with clean hands until blended.

  4. Spray roasting pan with cooking spray.  Transfer beef mixture to pan and shape into loaf.

  5. Cover with foil and bake for 45 minutes.

  6. Remove from oven, uncover and spread remaining tomato sauce on top.

  7. Return to oven UNCOVERED and bake for another 15 minutes.

  8. Use meat thermometer to check temperature.  Should reach 160 degrees.

  9. Let stand in pan for 10 minutes.

  10. Slice and devour!   Enjoy.

    And to all competitive eaters and eating fans:  TAKE NO PRISONERS AND LEAVE NO LEFTOVER...