Category Archives: Thanksgiving Recipes

Teresa’s Squash Casserole with Cauliflower Crust, gluten free

Teresa’s Squash Casserole with Cauliflower Crust, Gluten Free


4 cups cauliflower rice (one to two heads chopped in food processor)

Garlic powder, minced onions and sea salt to taste

4 yellow squash cut in round circles

1 yellow onion, chopped

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 cup shredded cheddar cheese

8 oz sour cream

Seasoned salt, to taste

About 1 1/2 cups gluten free crackers, I used Blue Diamond Nut Thins Touch of Sea Salt brand

1 stick butter


Preheat oven to 450 degrees.

Chop 1-2 heads cauliflower in food processor, enough for 4 cups total.

Cook in covered casserole dish in microwave ten minutes,

Strain water out using a clean dish cloth.

Mix in the minced onion, garlic and sea salt.

Spread cauliflower rice mixture into 9×13 baking dish and cook for 6 minutes.

Meanwhile, mix squash, onions, soups, cheese, sour cream and seasoned salt together. For a vegetarian option, use two cans of cream of mushroom soup and omit the cream of chicken soup.

Once cauliflower rice has cooked about 6 minutes, remove from oven and pour squash mixture on top.

Crush crackers and spread over top, then cut the butter into about ten pieces and lay around top of crackers.

Cook about 30 min covered with aluminum foil and then remove foil and cook 15-20 more minutes uncovered, until squash is tender.



Cousin Lorinda’s Pumpkin Pie

Lorinda’s Pumpkin Pie

  • 1 Can of Pure Pumpkin (or if you use real pumpkin, use 15 ounces)
  • 1 Can of Evaporated Milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 Pie Crust

Combine all dry ingredients and then beat  in the eggs.  Stir in the pumpkin, and gradually stir in the evaporated milk.  Pour into pie shell and bake on 425 for 15 minutes.  Reduce heat to 350 degrees and bake an additional 40-50 minutes

Cousin Lorinda’s Peanut Butter Pie

Lorinda’s Peanut Butter Pie

  • 3 Ounces of Cream Cheese
  • 1 Cup Confectioners’ sugar
  • 1/2 Cup Peanut Butter
  • 1/4 Cup Evaporated Milk
  • 1 1/2 Cups Cool Whip
  • One Graham Cracker Crust (If you use the larger crust then double the recipe)

Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.  Slowly add the milk, blending well.  Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.  Sprinkle with peanuts if desired.

Cousin Lorinda’s Crock Pot Stuffing

Lorinda’s Crock Pot Stuffing

  • 2 cups chopped onions
  • 1 1/2 cups thinly sliced celery
  • 1/4 cup butter
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon savory
  • 1/2 teaspoon thyme
  • 12 cups lightly toasted bread, cubes
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

Saute onions and celery in the butter.  Stir in the remaining ingredients and cook in crockpot on low for 2-3 hours.  Be sure to stir frequently.

Cousin Lorinda’s Crock Pot Mashed Potatoes

Lorinda’s Crock Pot Mashed Potatoes

  • 5 pounds potatoes, cut into chunks (leave the skin on the potatoes)
  • Garlic Salt to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened (it makes the dish even better to use garlic & herb cream cheese)
  • 1/2 cup butter
  • salt and pepper to taste (Because I use garlic salt I do not use table salt)

In a large pot of boiling water, cook the potatoes, garlic salt, and bouillon until potatoes are tender but firm. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. You can boil and mash the potatoes the night before putting them in the crock pot to make it easier to deal with in the morning.

Cousin Lorinda’s Sweet Potato Casserole

Lorinda’s Sweet Potato Casserole

  • 3 cups mashed sweet potatoes
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter


  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans

Combine first six ingredients and place in a buttered casserole dish.  Combine remaining four ingredients and sprinkle over the top of the sweet potato mixture.  Bake at 350 degrees for 30-40 minutes.

Cousin Lorinda’s (and Dan’s) Buffalo Chicken Dip

Lorinda’s Buffalo Chicken Dip

  • 2  cups of cut up chicken breast (or used canned chicken)
  • 2  packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup wing sauce of your choice (hot sauce)
  • 1 1/2 cups shredded Cheddar cheese

Combine and heat ingredients either on a stove top or in a crock pot and serve with celery, crackers, etc.