Easy recipes for the run-up to Thanksgiving

One son's favorite pie: mincemeat

 It’s probably a tad late for a lot of you, but for those late starters, here are some easy Thanksgiving-week recipes you can whip up quickly. They are from the pear-motifed pottery container that I drop any clipped or torn-out recipes into during the previous year. If I use it, I drop it back in.

 If your church or club is planning a pre-Christmas bazaar or bake sale, here are some good-sounding ideas. Or if your out-of-state family is staying the rest of the Thanksgiving weekend, these might be good to bake/ make up in advance. You’ll want to spend all the time possible visiting with them.

 FRENCH BREAKFAST PUFFS: ½ c. butter (softened); ½ c. sugar; 1 egg; 1-1/2 cups flour; 1-1/2 t. baking powder; ¼ t. nutmeg; ½ c. milk. DIRECTIONS: Preheat oven to 350 degrees. Combine all the ingredients & mix together. Pour into paper-lined muffin pans and bake for 20 to 25 minutes until golden brown. SUGAR MIXTURE: ½ c. sugar; 1 t. cinnamon; 6 Tbsp. butter (melted) DIRECTIONS: Combine all ingredients. Roll the still-warm top of each muffin in the melted butter and then into the sugar mixture. [From the Saline Courier, 1/8/’14]

PEANUT CRUNCHY: 1 c. white corn syrup; 1 c. sugar; 2 c. crunchy peanut butter; 1 20-oz. [a different recipe called for a 9 - 10 oz. one] bag of Fritos. DIRECTIONS: In a large saucepan, over medium heat, cook and stir corn syrup and sugar until dissolved—7 to 8 minutes. Do not boil. Remove from heat, add peanut butter and mix well. Fold in Fritos, drop by spoonfuls on wax paper. Let stand for 1 to 2 hours. Store in air-tight container.[Saline Courier, no date]

PEANUT BUTTER KISSES: 2 c. dry milk; 1 c. peanut butter; ½ c. honey; ¼ c. shredded coconut. DIRECTIONS: In a 2-qt. bowl, mix dry milk, peanut butter & honey. Roll dough into balls. Roll the balls into coconut. Makes about 24 kisses. [Arkansas Democrat-Gazette, 10/22/ ‘14]

CINNAMON STICKS: 1 c. butter (2 sticks); 1 c. sugar; 1 egg yolk (save the white); 1 Tbsp. cinnamon; 2 c. flour (sifted); 1 c. pecans (chopped). DIRECTIONS: Preheat oven to 250 degrees. Cream butter & sugar together. Add egg yolk & then add flour sifted with the cinnamon. Pat very thinly on two cookie sheets. Spread the top with the unbeaten egg white. Sprinkle nuts on both trays. Bake 30 to 40 minutes in a very slow oven (300-325 degrees). Cut while hot. This is a very crisp stick. [Sally Yarberry, Saline Courier, 3/ 17/ ‘10]

EASY CREAMY FUDGE: 1 tub chocolate cake frosting; 2 c. crunchy peanut butter. DIRECTIONS: Put into microwave-safe dish for 30 seconds. Mix well & pour into 9” pan. Cut into slices when cooled. [Karen Kirkpatrick, Arkadelphia, from Arkansas Living, Feb. ‘09]

THREE PACKETS & A ROAST: 1 beef roast; 1 brown-gravy mix packet; 1 Italian dressing mix packet; 1 Ranch dressing mix packet; 1 c. water. DIRECTIONS: Place beef in Crock-pot. Pour the three packets over the meat that has not been browned. Pour water over top of package mixtures. Cover and cook on low 8 to 10 hours, or on high 5-6 hours. [Connie Nichols, Saline Courier, 9/ 18/ ‘13]

I hope you enjoy the run-up to Thanksgiving.

                                                                Another son's favorite treat:    parched peanuts