Cherry pie is one of my favorites on Thanksgiving.



1 1/4 cups sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter, softened

2 (14 1/2 ounce) cans pitted tart cherries, drained and reserving 1/2 cup juice

1/4 teaspoon red food coloring

1/4 teaspoon almond extract

2 teaspoons lemon juice

1 pastry for a double-crust 9-inch pie


Preheat oven to 400 degrees.

Drain cherries, reserving 1/2 cup juice.

Combine sugar, cornstarch and salt.

Combine cherry juice, food coloring, almond extract and lemon juice.

Add to dry ingredients, mixing well.

Add cherries and mix well again.

Add butter and let stand for 15 minutes.

Pour cherry mixture into pie crust and finish top with lattice work pie crust.

Bake for 50 to 55 minutes.



What Thanksgiving would be complete without pumpkin pie? Here is a super good recipe that will make your mouth water.



1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large yolks

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 cup drained candied yams from 15-ounce can**

¾ cup sugar¼ cup pure maple syrup

¼ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon finely ground sea salt

1 pie crust, homemade or store-bought


Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.

Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture.

Place pie crust in pie plate and carefully place plate on the preheated baking sheet.

Pour the filling into the pie crust, and bake for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 20 to 35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.

Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Cut into wedges and serve at room temperature or chilled with whipped cream.

**Cook’s Notes: If candied yams are unavailable, regular canned yams can be substituted.

Way To Cook A Turkey #5: Roast It!


How To Cook a Turkey

Turkey Roasting Timetables (Temperature at 325 Degrees Fahrenheit):

Cooking Times (approximate) – Unstuffed:

  • 8-12 pounds: 2.75 – 3.00 hours
  • 12-14 pounds: 3.00 – 3.75 hours
  • 14-18 pounds: 3.75 – 4.25 hours
  • 18-20 pounds: 4.25 – 4.50 hours
  • 20-24 pounds: 4.50 – 5.00 hours

Cooking Times (approximate) – Stuffed:

  • 8-12 pounds: 3.00 – 3.50 hours
  • 12-14 pounds: 3.50 – 4.00 hours
  • 14-18 pounds: 4.00 – 4.25 hours
  • 18-20 pounds: 4.25 – 4.75 hours
  • 20-24 pounds: 4.75 – 5.25 hours
Makes 1 turkey

What You Need

1 turkey, any size
2 cups chicken broth, vegetable broth, water, or other liquid
1 cup unsalted butter, melted, for basting (optional)

Roasting pan (or an alternative roasting dish)
Roasting rack (or something to lift the turkey off the pan)
Turkey baster, brush, or ladle (optional, if basting)


  1. Prepare the turkey for roasting: About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit for about 30 minutes while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping.
  2. Preheat the oven to 450°F: Position an oven rack in the bottom third of your oven. If you brined your turkey, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it’s easier and because the turkey will cook more evenly.
  3. Add liquid to the roasting pan: Pour two cups of broth or water into the roasting pan.
  4. Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some recipes advocate starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we like to shield the breast meat with foil toward the end of cooking if it starts getting too browned.
  5. Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey should have taken about 3 1/2 hours to cook. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it’s cooking.
  6. Baste the turkey every 45 minutes: Every 45 minutes, remove the turkey from the oven, close the oven door (don’t let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
  7. Check the turkey’s temperature: To make sure that turkey is fully cooked through and through, we like to check its temperature in three places: the breast, the outer thigh, and the inside thigh (see photos above). In every case, the meat should be at least 165°F. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
  8. Rest the turkey before carving: Grab one side of the roasting rack with an oven mitt and tilt the turkey so liquids inside the cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
  9. Carve the turkey: Carve the turkey the same way you would carve a chicken: Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
  10. Don’t forget about the leftovers: One final note! Once you’ve sat down at the table, don’t forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe, kids!

That’s all there is to it! Roasting a turkey is really just like roasting a large chicken. The same methods and ideas apply. Even if you don’t get fancy with spices or special basting liquids, your turkey will still turn out browned, moist, and flavorful.

Recipe Notes

  • Ways to Add Flavor to Your Turkey: Rub your turkey with butter or oil for a richer flavor and browner skin, rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.

Way To Cook A Turkey #4: Deep Fry It!


Safety is First:

  • Plan ahead.
  • Make sure you locate a safe and level place to cook your turkey
  • Keep away from house, decks, automobiles, gas lines, kids toys, etc., anything flammable. (use common sense)
  • Use proper cooking utensils, such as a Turkey Fryer shown in this article. (The depth of the fryer is important so that oil cannot overflow the top when a turkey is submerged into the hot oil)
  • Make sure the Turkey is completely thawed. A frozen turkey will cause many problems with safety.
  • Make sure the Turkey weight is appropriate for the size and weight that the Fryer recommends.
  • No drinking alcohol while cooking. Wait until you are done if you need to drink.

(The max size for the Fryer in this article is 18 lbs)

Supplies Needed:

It’s very important that you have all the proper supplies before you get started.

  • 1 Turkey Fryer: Follow the instructions by the manufacture to assemble your Turkey Fryer.
  • 1 Propane Tank: Have a New propane tank ready, or one that you know is fairly full in fuel. (you do not want to run out of fuel in the middle of your cooking)
  • 3 Gallons of Cooking Oil: You will need 3 gallons of Cooking Oil. I prefer Peanut Oil, but have used standard Vegetable oil also, and you cannot tell the difference in taste. A 3 gallon container can run from $27-$32.
  • 1 Turkey Spice Injection Kit (optional): Some people inject some type of flavoring into the turkey. That’s up to you. Personally, I can’t taste the difference. The Turkey will have a great moist taste from the Peanut Oil alone.
  • Pot Holders or Cooking Mittens (preferred).
  • 1 Thawed Turkey.

Preparing Turkey Fryer:

  1. Once the Turkey Fryer is assembled and placed at a Safe and Level location, The pot is filled with the Cooking Oil (3 gallons).
  2. Place the pot on the Fryer Rack. (Make sure it is level, and sturdy)
  3. Turn On the gas from the propane tank.
  4. Light the Turkey Fryer.
  5. Make sure your turkey fryer has a lid with a tempature gauge. (The oil has to reach 350 degrees before placing the turkey in the pot) The lid should be placed on the pot.
  6. DO NOT leave the Fryer alone while the oil reaches 350 degrees.
  7. It should take 30-40 minutes for the oil to reach 350 degrees.

Cooking the Turkey:

  1. Calculate the time to cook the turkey. (3 minutes per pound plus 10-15 minutes at the end)
    Example for a 16 lb turkey: (16 x 3 = 48minutes + 15 mins = 63 minutes) Total Cook Time 63 minutes. This is a good estimate. I’ve cooked them 20 mins longer, and 10 mins longer. They’ve all turned out perfect.
  2. So, you have your estimated time to cook figured out. The oil has reached 350 degrees.
  3. Place the thawed turkey (butt up) inside the basket that came with the fryer.
  4. Turn OFF the gas at the propane tank. (turning off the hot flame for safety)
  5. Use a pot holder or cooking mitten to remove the lid safely from the fryer.
  6. Use the coat hanger device that came with the Fryer (NOT A COAT HANGER), and hook it to the basket handle.
  7. Slowly lower the turkey into the Hot Oil.
  8. Once the Turkey is completely submerged, place the lid back on the pot.
  9. Turn back on the gas, and re-light the fryer. (make sure no oil has gotten on the pot before re-light)
  10. The tempature on the gauge will drop some, don’t worry about it.
  11. This is a noisy process now that the Turkey is cooking.
  12. DO NOT leave the scene.
  13. Once your cooking time has elapsed, Turn Off the Gas making sure the flame is out.
  14. Open the lid with your cooking mittens, and hook the basket handle again with coat hanger device that came with the fryer. (NOT A REAL COAT HANGER, IT LOOKS LIKE ONE AND IT CAME WITH THE FRYER)
  15. Slowly lift the Turkey. There are some tabs on the basket that you can hang the basket on the side of the Fryer, allowing the oil to completely drain from the turkey.
  16. Wait about 5 minutes and the oil should be all drained out. Lift the basket and turkey completely out of the Fryer, and place on a flat surface.
  17. Remove the Turkey from the basket slowly. It will be stuck a little where the Turkey met the basket. Place the turkey on a platter, and let it set a little. It’s very hot at this point.
  18. When ready, slice the Turkey and enjoy.



• Butter
• Onions ( chopped), minced cloves
• Hard cider
• Apple peeled and chopped
• Chopped rosemary
• Foil pans, skewers, charcoal, grills, strings, plastic wrap, wire grill brushes, oven mitts
• Platters, groceries
• Turkey


1. Melt 3 tablespoon of butter in a saucepan. Medium heat is recommended.

2. Add garlic and red onions. Keep stirring the mixture while you add 2 tbsp chilli powder. Stir for 1 minute.

3. Pour cider now and add 3 tsp of sage and rosemary. Add salt.

4. Cook at reduced heat for 10 minutes.

Preparing the turkey:  

1. Wash the turkey well and then pat dry it.

2. Mix onions, apples, chilli powder, sage and rosemary (2 tbsp each) in a bowl.

3. Fill in the neck cavity of the turkey with some of the above mixture.

4. Now, pin the skin of the neck to its back with the help of a skewer.

5. Tie the wings of the turkey with help of a string.

6. Fill the body cavity with the rest of apple mixture.

7. Tie all the drumsticks together with the help of a string.

8. Place the turkey in a foil pan.

9. Wrap this turkey in a plastic wrap while preparing for the grilling process.


1. Keep the roasting pan on the grate. Keep it in the center part of the grill.

2. Now pour 2c of water in this pan.

3. Put the turkey in the pan and cover the grill.

4. It will take at least 4 hours for the turkey to get cooked.

5. Once you are done – let the turkey rest for half an hour before you start carving it.

Outdoor Charcoal Grilling

Charcoal grilling can give you an amazing flavor when you use the right technique. For tasty results use these instructions:

Prepare charcoal-covered grill by removing cooking grate and opening all vents.

Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.

Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.

Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.

Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.

Add 6 to 8 briquettes to each side every 45 to 60 minutes.

Using a meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.

10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.


Gas grilling is a fun and easy way to get the grilled taste you’re craving. Just follow these simple instructions:

Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.

Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.

Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.

Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.

Turn temperature down to approximately 350° F.

Place turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.

Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking.

Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.

10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.



Way to Cook a Turkey #2: Smoke


Most of the time, it’s going to be a frozen bird which is perfectly ok as long as you know how to thaw it properly.

The safest way is to give yourself plenty of time and let it thaw slowly in the refrigerator. It takes several days to thaw a 12lb turkey, so you’ll need to plan your cook well in advance.

If you do get in a pinch and have to hurry the thaw, place the turkey in a large vessel and fill it with water. Never let a turkey sit out and thaw on the counter; it creates the perfect environment for harmful bacteria to grow.

Once you have the turkey thawed, remove the neck and giblets (most turkeys have these stuffed in the neck and cavity areas), and rinse the bird under cool water.Now it’s time for the brine.  

You don’t have to brine your bird, but it makes all the difference in the end.Brine the turkeys for 24 hours. This soak gives the turkey plenty of time to absorb flavor throughout the entire bird, and it makes for a juicier final product.

Turkey Brine Recipe:

  • 2 gallons of tap water
  • 1 cup Brown Sugar
  • 1 cup Molasses
  • 1 cup Honey
  • 1 ½ cup Salt
  • ¼ cup The BBQ Rub
  • 3-4 Bay Leaves
  • Fresh Thyme Bundle
  • 1 TBS Whole Peppercorns
In a large stock pot bring 1 gallon of water to a boil and add the brown sugar, molasses, honey, bbq rub, and bay leaves. Once the ingredients have dissolved turn off the heat and allow the mixture to cool. Make this the night before and refrigerate until time to brine. One of the best ways is using a XL Ziplock bag inside a cooler. This way everything is contained and if there is any leakage it will be contained in the cooler.

Place the turkey inside the storage bag and pour in the brine. Toss in the thyme bundle and peppercorns (and you can use any herbs or aromatics you like here).

Top the turkey off with an additional gallon of water and the entire bird should be covered.  Close the bag and lay a bag of ice on top (this will help keep the turkey submerged). Let the turkey soak for 24 hours replacing the ice as needed.

The next day remove the turkey from the brine and rinse under cool water. Allow it to drain and pat off any excess water with paper towels.Cut a couple apples in half and stuff in the cavity. Also add onion and celery. This will add mass to the turkey helping it cook even and gives it some additional flavor.

To season the turkey skin, use a mixture of:

  • 1 cup Kosher Salt
  • 1 cup Granulated Garlic
  • 1 TBS Poultry Seasoning
First spray the outside of the turkey with cooking spray to help the seasonings stick to the skin and keep the outside from getting to dark.  Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of The BBQ Rub.
The next step is to inject the turkey.  You can use a store bought injection like Tony’s Creole Butter, but here is another, homemade version:
Turkey Butter Injection
  • 1 stick real butter
  • 1 cup chicken broth
  • 1 TBS Hot Sauce
  • 1 tea Granulated Garlic
  • 1 tea Cajun Seasoning (Louisiana brand)
Melt the butter in a sauce pan and add the chicken broth, hot sauce, garlic, and Cajun seasoning. Whisk the ingredients together and remove from heat once incorporated.  It doesn’t need to come to a boil.
Let the injection cool and shoot it into the turkey. Hit the breast in 3-4 locations on each side and do the same for the legs and thighs.  Before placing the turkey on the smoker, use butcher twine to secure the legs and wings.
Now, after all of that comes the easy part… smoking the turkey. 

Smoke the turkey at temps between 275-300 degrees. Higher temps make for a better bird. The outer skin turns a beautiful mahogany color and is almost crispy.For smoke, use pecan or a fruit wood like cherry. And it’s pretty easy to over-smoke a turkey, so go easy on the wood.

Place the turkey on the smoker and set a timer for 1 ½ hours. As long as you maintain temps, there’s not much to do, just let it cook.

When the timer goes off, rotate the turkey on the rack to ensure it is cooking evenly on all sides. Never flip the turkey. It stays on the back, breast up, the entire cook.

It takes about 3 ½ hours to smoke a 10-12lb turkey but checking the internal temps is key.  It has to hit at least 165 in the breast and 175 in the thigh.

When you stick the turkey, juices should run out clear. There should be no trace of blood or pink colored liquid.

Start checking the internal about the 2 ½ hour mark just to see where it is.  At this point if the outside is starting to get dark,  lay a piece of aluminum foil over it.  The foil acts as a tent and will prevent the skin from browning any further.

Once you see a temp of 165 in the thickest part of the breast and the juices are running clear out of the thigh (175 internal), the turkey is done…. Almost… you want to let it rest for at least 15 minutes before carving.  If you go at it too soon with the knife, all of the juices will run out onto your cutting board and you’ll have dry turkey.  Be patient and let things cool off for a few minutes.

Way to Cook Your Turkey #1: Brine



Ingredients for the brine

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger (found in produce section, near fresh ginger)

1 gallon heavily iced water

Ingredients for the AROMATICS:
Fancy word for things that will season your bird while in the oven?

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

  • How to make your brine: Get a big pot and throw in your stock, salt, brown sugar, peppercorns, allspice berries and candied ginger. Turn to medium-high heat and stir until you’ve dissolved all the solids and you bring it to a boil. Remove brine from head and cool to room temperature. Refrigerate.

  • The night before or the morning of the day you want to cook your turkey – Take your brine out of the fridge.
  • Combine the brine, water and ice in a big bucket. Make sure it’s in a big enough container to fit your brine and your turkey.

  • Wash your bird pat dry, pull out any inside pieces. Plop the bird into the brine. Breast side down. If you need to, weigh down the bird so it’s fully immersed. Cover and put in the fridge. Keep it cool for 8 to 16 hours.
  • Preheat oven to 500 degrees F. Take your bird from the brine and rinse it well with cold water – both inside and out. Toss the brine, it’s done it’s job!

  • Place bird on a roasting rack. Pat it dry with paper towels.

  • Combine apple, onion, cinnamon stick and 1 cup water in microwave safe bowl and microwave on high for five minutes. Add this to the inside of your turkey, with the rosemary and sage. Tuck the wings under the bird and coat the skin liberally with canola oil.

  • Roast turkey on lowest level of oven at 500 degrees F for 30 minutes. Do this for 15 minutes then turning it down. After you’ve had it at the high heat, insert probe thermometer into the thickets part of the breast, then reduce oven temp to 350 degrees F

  • Set your thermometer alarm (if it has one) to 161 degrees F. A 14-16 pound turkey should be done in 2- to 2 1/2 hours of roasting. Let your bird rest after you take it out, covering it lightly with foil.

How Very “Intestine”ing….

This looks pretty nasty but it so mmmm good…


  • Puff pastry (found it pre-made in the frozen section.)
  • Egg
  • Food coloring: red and blue (optional)
  • Cherry Sauce (optional)
  • Paintbrush
  • Wax paper (or a very clean counter and flour)
  • Filling (Chocolate frosting & mini chocolate chips. You can also use cherry pie filling for a more chunky look)
  • Some other options are taco meet, sloppy joe, any cream cheese type filling… strawberries, other types of fruit…

Cut the puff pastry into even pieces and lay them out in a line on wax paper. Crack the egg open and scramble it a bit. Use the egg to “glue” the pieces together. I used my fingers, but it would probably be fine to use a utensil – maybe something silicone.

Pepperidge Farm’s puff pastry was perfect because it came folded which made sectioning it into equal pieces very easy.

Scoop the filling into the middle of the puff pastry. You want to make sure that you don’t put too much or too little. Too much, and it won’t seal correctly. Too little, and it will be a little gimpy or have a withered look. If you are using the exact same filling, first glob on the chocolate frosting and sprinkle on the mini chocolate chips. Use more chips than in this picture.


Using the egg, lift the sides of the puff pastry crust and seal them together at the top by pinching. Make sure that it is sealed as best as possible or you could have leakage in your intestines when you transfer them to your baking dish.


Warning… The next part is the most difficult, but you can do it!

Carefully pick up the intestine, and slowly transfer it to your baking dish. If you have another person, it helps. If doing it solo, it easiest to move the intestines as little as possible by moving the baking dish instead.

As you transfer it, begin making it wind around and curve in true intestine style. Make sure the seal is on the bottom. You don’t want to be able to see it. Make it as curvy as possible, so it’s even more realistic looking! At the ends, have the last part bend downward. It looks amazing if a little of the chocolate inside is showing!

Side note: you can use any baking dish you’d like. You can go to the dollar store and bought a pack of two entrée platters for just a dollar.


Now comes the fun artsy part! Mix 8-10 drops of red food coloring with 1-2 drops of blue food coloring OR just use pure red. I added the blue because I think it looks even more blood-like. Paint on veins and arteries using a small tipped paintbrush. I painted in the creases first and then added blood all over. If you’re a perfectionist like me, this could be pretty time consuming. Try not to let that perfectionism take over. It’s kind of difficult to mess this up. It’s a bloody mess that you’re going for!


Bake at 350 degrees for about 15-20 minutes or until lightly browned. If a little bit of the chocolate frosting seeps out, that’s ok. It only makes it more disgusting!


Pour cherry sauce around the intestines for an even bloodier look!



Some food for thought….

Got food on the brain? Try this:


Brain Dip

(Cream Cheese Mushroom Soup Dip)
1 can (10 oz) condensed mushroom soup
1 pkg (8 oz) cream cheese, softened
1 pkg unflavored gelatin
1/4 cup water
1 bunch green onions, chopped
2 cups shrimp, chopped
1 cup mayo
dash hot sauce
In a medium sauce pan, mix together mushroom soup and cream cheese over low heat until smooth. Remove from heat.
In a small bowl, dissolve gelatin in water.
When gelatin is dissolved, stir into soup mixture.
In a large mixing bowl, stir together onions, shrimp, mayo, and hot sauce. Stir in soup mixture.
Spread evenly into mold that has been sprayed with cooking spray. Cover with plastic wrap. Chill for several hours/overnight.
Unmold by dipping mold in warm water for a few seconds and then inverting onto serving platter.

Have a bloody cupcake baby!

This is a simple recipe that simply oozes goodness!


You will need:

Cupcake mix any flavor (this one is pineapple-it tastes amazing with the sauce!)

Cupcake foils

Butter Cream Frosting

For the Bloody Sauce:

1 average size bag of frozen rasperries

1/2 C sugar

Bake cupcakes as usual

Put frozen raspberries in sauce pan with sugar and boil until they thicken and gel

Strain seeds

Decorate and enjoy!!