This was SO GOOD. We ate it for days after Thanksgiving, and when the container in the refrigerator was empty, I made another batch! It’s incredibly simple and the perfect accompaniment to any poultry dish.
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Category: Holiday fare
Red velvet cake holds a very special place in my husband’s heart. It was the last birthday cake his mother made him just weeks before we went to be with the Lord. Knowing this, I have searched far and wide and manipulated countless recipes to create a superb red velvet cake. I believe that I have finally hit the nail straight on the head with this recipe.
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Flavorful, friendly refried bean dip seasoned with garlic, peppers, and cumin. You make these in your slow-cooker so they are healthy and delicious.
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This dish is fun to serve when company is over. It’s perfect for a black and white party, for New Year’s Eve, for a Casino theme – anything fun like that.
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I am complimented constantly on my frosting. I use it on cakes and cookies regularly. If you don’t have a stand mixer, it takes a little bit of time and work, but it is SO worth it.
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I was looking around online the other day to find something uniquely Canadian to post about Thanksgiving. Since Canadian Thanksgiving is actually a celebration of harvest and has nothing to do with pilgrims and the new world, what I found referenced over and over again was Harvest Bread.
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Traditionally, gingerbread cookies are decorated with white icing and raisins for features, but feel free to let your imagination run wild with other decorations such as red hots, colored sugar sprinkles, gumdrops, etc. Prepared dough will keep in the refrigerator for up to 10 days. This wonderful, versatile dough can not only be used to make gingerbread men, but also other shapes, like gingerbread houses.
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