The Home in the Woods


The humble house we call home.  Where we go, not to forget about life, family and friends, but to take our pens and write. Remembering the sounds of laughter and voices all around. Smells of lovingly prepared food. 

Taking out recipes that are aging right along with us. Smiling as we look down on a loved one’s handwriting. Thankful that some of them will be around our table this Thanksgiving.

We are thankful for family, for friends. We love this holiday, even if it comes down to just the two of us on Thanksgiving, we are thankful for all our experiences in life, the beauty of creation, all of our children and grandchildren. For those who choose to love us and accept us and want to be with us. 

Here are some Vintage Recipes passed down through our families we would like to share.  From our family to you!

We choose turkey for Thanksgiving. We cook it early, early in the morning the day of, so we can make the rest of our meal. We do not do anything fancy. A 20 pounder rubbed down with Olive Oil,salted. Shallow sturdy pan with Chicken Broth or Chicken Stock in the bottom and wrapped securely in foil. I love the Turkeys that have the thermometer in them. WooHoo! We still slice into the meaty party of the Turkey to make sure the juices run clear. Cook at 325 degrees for about 4 1/2 hours. Then we start on the comfort food 🙂

Corn Souffle:

.2 Beaten Eggs

.Add 2 cans of Creamed Corn

.Add 1 can of Whole Corn,Drained

.1 Box of Jiffy Corn Muffin Mix

.1 8 ounce Sour Cream

.1 Stick Butter, Melted

.Pour in to a Greased 9 X 13 

.Bake for One Hour at 350 Degrees

Homemade Mashed Potatoes:

.10-12 Large Potatoes, we peel them and leave a bit of peel on each one

.Place in water and boil till soft but with a slight bit of crisp (Save this water to water plants you brought in or to cook or foods in)

.Mix with a Hand Mixer like our’s pictured by PYLE or with our brand new Kitchen Aid  pictured. We are so excited to use all of these new kitchen appliances this holiday!

. Cream together with a little bit of whole milk, sour cream,chicken stock,butter,and      salt and pepper. Add each or select the flavors you like to achieve the consistency you  prefer.

.A lot of people are suggesting we make our Mashed Potatoes the day before and warm in our crockpots the next day, but I plan to have LiL’ Weiner’s in mine-YUM :),

LiL’ Weiner’s:If you DO NOT have a Crockpot-GET ONE!!!

.In your Crockpot,place the LiL’ Weiner’s in the bottom

.2 Tablespoons or more,of Yellow Mustard (I honestly can’t tell you the right of amount) 

.Then Grape Jam. How much? Mmmmmm. Thinking! What you want is a very nice tasty thicker juice for those LiL Weiner’s to warm up in 🙂 A whole Medium Jar should work well.

.Keep on high until the juice is nice and bubbly and the LiL Weiner’s are hot. This is a guessing recipe. So do not be afraid to add your ingredients a little at a time as the mustard adds a nice zing to the jam.

Green Bean Casserole:I do not do a lot of measuring on this dish either. I get a large bowl, put all the ingredients in and stir with a wooden spoon. When I was very young, I would put everything in my 9 X 13 and try to mix it. Silly girl!

.For our family, we like leftovers, so I buy a Large Can of Cut Green Beans (I bought French Cut Green Beans one year and everyone just stared at it,they were not happy)Drain and put in your bowl.

.One Large Can of Cream of Mushroom Soup

.About a 1/4 Cup of Milk (Ok,I don’t measure,hee-hee) I like to make it slightly soupy

.A Good Dash of Worcestershire Sauce

.Stir together and place in your 9 X 13

.Sprinkle French’s Dried Onions on the top

.Bake at 350 Degrees for about 20 Minutes. It will be bubbly and smell amazing and the Dried Onions will be nicely browned.

Cheese Ball:Place all ingredients in your mixer

.2- 8 Ounce Cream Cheese, Softened

. 1 Small Can Crushed Pineapple, drained

.1/2 Cup Green Pepper, Chopped

.2 Tablespoons Onion,finely diced

.2 Cups Pecans, Chopped

.1 Tablespoon Seasoned Salt

.Mix with 1 Cup Pecans to make the ball

.Form in to a ball and place in refrigerator for 1 Hour to Chill

.Take out and Roll in 1 Cup of Pecans to serve

Peanut Butter Pie:

Cream together-

.8 Ounce Cream Cheese,softened

.1/2 Cup Peanut Butter

.1 Cup Sugar

Add in-

.Stir in 16 Ounce Cool Whip

.Put in to 2 Graham Cracker Crust Pie Shells

.Keep Refrigerated.

Zucchini Pie:We will be making this with my mom. I have never made this, but Oh,it tastes so good. So this recipe is her’s and I am just sharing. This is a Sweet Dessert.

.1 Cup Cooked Zucchini (Peel,Slice long ways,take out seeds and Boil)

.1 Cup Sugar

.1 Egg

.2 Tablespoons Flour

.1 Cup Milnot (Evaporated Milk)

.1 1/2 Tablespoons Butter

.1 Teaspoon Vanilla

.Blend together to a Milkshake Consistency

.Pour in to a Deep Dish Pie Shell

.Bake at 300 Degrees for 20 Minutes


We always have a snack table! The rich aromas coming from the kitchen all day is impossible to escape and even stepping outside, the smells follow you. So we decorate a table away from the hustle and bustle in the kitchen so everyone can satisfy their growling stomachs, stay out of the way, and fellowship. Sliced cheese and crackers. The Cheese Ball. Black and Green Olives. Pickles. Carrots,Cauliflower,Broccoli,Little Tomatoes, Green Onions, Green Peppers, and Ranch’s Vegetable Dip. 

Have a Very Happy Thanksgiving!

Check us out at and follow us on Pinterest.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s