Waffle Cone Cornucopias

Perfect to get your kids to help you, these fun cornucopias make great treat hand outs for school, sunday school, and also to use as place card holders at your holiday table.

Heres how:


Waffle Cones
2 oz. square of white almond bark (candy coating)
Fall candy sprinkles. (The little tiny beads work best)
Fall candies for filling cones such as Runts, Candy corns, or Fall M & M's.


Melt a 2 oz square of candy coating per package directions. (that means you just break off one of those little squares and use it).
Dip open end of waffle cones into white chocolate,just to coat the rim.
Immediately roll in candy sprinkles.
Set on waxed paper till chocolate is set.
To make into place cards, use a bit of almost set chocolate as glue (or royal frosting or even hot glue, but hot glue is not edible) to glue a name card onto the top of the waffle cone.
Fill with candies.


Cranberry Chicken

Using leftover Cranberry sauce can be a challenge! While using it for mixing into smoothies is my favorite way to use it up, I will usually whip up a batch of this Cranberry Chicken as well, its a twist on the classic and favorite Russian dressing/apricot jam recipe you may be familiar with, and is simply delicious!
Photo Credit: Kraft.com

I found this recipe  over at Kraft.

I often will substitute left over turkey meat for the chicken, and just heat it through with the sauce and serve over rice.  This recipe also makes a great crock pot recipe during those busy December nights.

Cranberry Chicken

4 -6 boneless skinless chicken breasts
8 oz. Catalina Dressing
1 can (or 1 1/2 -2 cups leftover) Cranberry Sauce
1 packet onion soup mix (or make your own)


  • Preheat oven to 350°. 
  • Spray a 13x9 inch baking dish with cooking spray.
  • Place chicken in pan.
  • In medium bowl mix the dressing, soup mix and cranberry sauce together.
  • Pour Sauce mixture over the chicken and bake for 1 hour.
  • (Can cook in Slow Cooker as well: 3-4 hours on high or 5-6 hours on low till chicken is cooked through).


Whipped Cream Cheese Pumpkin Butter Spread

Whenever my sister- in-law makes it "home" to Virginia for a visit, I make her a batch of my homemade pumpkin butter. She loves it and I love treating her to it.

This year, I am surprising her with not only a batch of pumpkin butter but I am using some of the pumpkin butter to make a batch of my whipped cream cheese Pumpkin Butter spread. This delicious treat is so good on warm bagels, breads and muffins!

This 2 ingredient recipe makes a great little gift for neighbors, coworkers, or anyone you just need a little gift for. Tuck in a crock of this creamy pumpkin spread in a basket with some bagels or muffins. They will love it!

And... you'll love how easy and quick this gift is! The crock pot does all the work for the pumpkin butter so don't let that stop you from trying this!

Jan's Tip: This recipe works wonderful with Apple Butter too!

Whipped Cream Cheese Pumpkin Butter Spread
Makes 2 cups

 8 oz. package cream cheese, softened
1 cup. pumpkin butter


Whip cream cheese and pumpkin butter together in mixer till smooth.
Keep refrigerated.


10 Side Dishes for Thanksgiving

Thanksgiving Side Dishes, can seem simple, but also intimidating too. Here is my Side Dish Round up of favorite dishes! I am sharing with you 10 of my favorite dishes. You really can not go wrong with any of them:

Sweet Sides:

Watergate Salad
This classic dish can be made nearly sugar free for those watching their sugar intake!

side dish


     Old Fashioned Pineapple Bake
This dish will have your guests raving and asking How, what, where has this been??? It is so easy and yet so good! Sweet pineapple cobbler bottom and butter toasty top, make this a go to side dish year after year!

Strawberry Applesauce:
This may be a surprise dish for the holiday, but not only will the kiddo's love it so will the adults as a light and tasty side dish (especially for the non cranberry salad lovers!)
side dish

Potato Sides:

Crockpot Garlic Mashed Potatoes
If the title of this one doesn't explain how yummy and convenient it is... Garlic mashed potaotes and all made ahead and ready in the slowcooker? how 'bout an AMEN! Oh, did i mention NO PEELING!
Side Dish

Make Ahead Party Mashed Potatoes

This easy from instant mix will shock your guests at how much it tastes like the real thing! All without the work of peeling, cutting, boiling, mashing... So good and feeds a crowd!  Don't underestimate this dish! with cream cheese, sour cream, and even bacon...how can you go wrong?

Sweet Potato Casserole:

If you have never made this classic, you can so tackle it and bring it to Thanksgiving with confidence! This is basically your grandmothers long lost recipe! You can not go wrong!
I make mine with a brown sugar - pecan crumble topping,but I have Marshmallow directions too!


Old Fashioned Cream Corn:
Who knew this is how creamed corn is SUPPOSED to taste!  Seriously this dish is so easy peazy and has the richness of real cream, real butter, sweet corn... oh mylanta it is a keeper! (You'll never buy it canned again!)

side dish

Butternut Squash With Apples & Bacon:

This dish is so worth all the rave reviews and requests for the recipe! Buttery squash, with lightly sweep apples pared with crispy bacon, you WILL come home with an empty dish!

Cheesy Broccoli Rice Casserole:
This dish is a winner that everyone loves and is a nice alternative to the green bean casserole for your guests! It can be made ahead and stored in freezer . Just pull out the night before your dinner and then it is ready to bake!
Homemade Gravy
Photo Credit: wholefoods.com


Homemade Gravy: Step By Step Instructions:
Ok grab a can from the store if you must as a back up but you WILL NOT need it! Do not be intimidated by homemade gravy, I'll talk you through it! (and if you want to grab a can of chicken broth and do a trial run go ahead!)


How to Make Cornucopias from Bread Dough

Ok, I finally did it, I tried my hand at making a bread dough cornucopia. I had wanted to give it a go for a while and finally did!  It did not turn out perfect but it was so fun!

I'll share my experience with you!

1 lb. of frozen bread dough
aluminum foil
baking sheet.
fruits and gourds for decor
Optional: Egg white beaten

thaw and let dough rise according to package directions.
Make a large aluminum ball out of foil, this will keep the coneshape open during baking.
Make a foil cone shape as well.
Place foil ball on work surface. Place foil cone directly behind ball. wrap one piece of foil around both pieces to make it one solid piece.
Roll out dough on a floured work surface in a rectangle.
Wrap bread dough around the foil pieces making a cone shape.
For shinier look to finished product, use a brush and brush on egg white to bread dough prior to baking.
If desired, roll up the end of the cornucopia and secure with toothpicks and a bit of foil.
Bake at 375° for 20 min or until golden brown.
Remove from oven and let cool before removing foil pieces.
Fill with fruits and gourds.
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