Thanksgiving Countdown Corner Nov. 20: Recipes that really work, part 2


Thanksgiving Countdown Corner Nov. 20:


Turkey thawing ALERT!!!! If your turkey is 10 pounds or less, or if you have a frozen turkey breast, take it out of the freezer by Monday night and let it thaw in the refrigerator.

If your turkey is more than 10 pounds, take it out of the freezer no later than Sunday night! For turkeys more 20 pounds, remove from freezer Sunday. Let thaw in the refrigerator.

Brining instructions coming in Tuesday's Thanksgiving edition of The Cullman Tribune!


Ever tried a recipe that looked really good in a book or magazine, and it was a total disappointment? Well, here are some that have been in my family for years and I know they work. I hope you’ll enjoy them!

Giblet Gravy

2 cups chicken broth

1/4 cup flour, general purpose

1 cup cooked gizzards, finely chopped (or liver or neck)

1 hardboiled egg, finely chopped

Recipe Instructions:

In a saucepan add flour to chicken broth, stirring slowly to mix well. Then add gizzards and chopped eggs. Cook over medium heat until sauce thickens to your liking. Pour your gravy into a sauce bowl and serve over your favorite cornbread dressing. Enjoy!


You’ll really be able to tell a big difference in your tea with this recipe!

Perfect Sweet Tea

(makes 1 gallon)

(Adapted from the Lone Star Steak House)

5 – 8 Family size tea bags (or 12 regular tea bags) ( I prefer  #1 Luzianne or  #2 Liptons brand teas.)

1 quart (4 cups) boiling water

3 quarts (12 cups) cool water

1 1/2 – 2 cups sugar

1/4 teaspoon baking soda (this IS the SECRET Ingredient!!)

Baking soda takes the bitterness out of tea, meaning you can use less sugar!


1.  Sprinkle baking soda into a pitcher (I use a gallon-size Mason Jar but many people have voiced concerns about pouring boiling water into a glass container, so use whatever container you'd like.)

  •       Add tea bags to the pitcher/baking soda. 
  •       Pour boiling water over tea bags.
  •       Cover and allow to steep for 15 minutes.            

2.  Remove and toss out tea bags,

  •      Add sugar and stir until completely dissolved. 
  •      Add cool water.
  •      Refrigerate until cold and ready to drink.            

3.  Serve over ice.


The following cake is almost sinful, it’s so good!

ELVIS PRESLEY’s Favorite CAKE (see photo above)

9×13 inch pan


1 (18.25 ounce) package white cake mix

1 (8 ounce) can crushed pineapple with juice

1 cup white sugar

1 (8 ounce) package cream cheese

1/2 cup butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans


1. Prepare cake according to instructions on package. Bake in a 9×13 inch pan. Allow to cool. Make holes in cake with fork.

2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.

3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.

4. Spread cream cheese frosting over cake.


Looking for a recipe the kids can make on their own? Here it is!

Triple Chocolate Threat

Spread chocolate chip cookie dough on bottom of buttered 9×13 glass pan.

Arrange Oreos in the middle from side to side.

Pour brownie batter over the top. Bake according to brownie package directions until brownies are done.  


Pecan Coconut Praline Cookies


2 1/2 cups sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1/2 cup butter

1 teaspoon vanilla

2-2 1/2 cups chopped pecans

2 1/2 cups grated coconut


1. Set pecans, coconut and vanilla off to the side.

2. Mix sugar, evap. milk, corn syrup and butter in large saucepan.

3. Bring to a rolling boil and boil for three minutes.

4. Remove from heat and add pecans, coconut, and vanilla

5. Stir for about four minutes.

6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.

7. Remove from paper and enjoy.


Creamy Ranch Corn Salad

1 pkg. (16-oz) frozen whole kernel corn or (2) cans of drained kernel corn

1-2 clove garlic, minced

2-3 green onions, chopped

1 medium tomato, seeded and diced

1/2 cup red or green peppers, diced

1 cup bottled ranch dressing

Mix everything together and stick in fridge until ya get ready to serve!


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