Thanksgiving is a time of year when we gather with friends and family to remember and celebrate the good things in life. As with most great celebrations, at Thanksgiving we join together over the symbolic blessing of food. But, the recipes we enjoy at Thanksgiving are about more than just food. They are traditions, they are tokens of love, they are our stories, and they are symbols of generations, past and present, coming together with full, thankful hearts. We’ve collected our readers’ family-favorite Thanksgiving recipes and stories in the hope that we might share with you this spirit of thankfulness and gratitude this season.
This recipe is for Dump Cake. I learned this recipe a few years ago from the mother of an old friend, and I make it all the time. Everyone has always loved it, and they ask for it by name! My fiancé can’t get enough of it, and I make it every Thanksgiving. I hope you’ll try it and like it as much as we do.
- 1 stick of butter
- 1 can of crushed pineapples
- 1 can of mixed berry pie filling
- 1 box of butter golden or any vanilla cake mix
- 1 glass pan
This cake (more of a cobbler) is so easy to make. You really just dump everything in the pan and bake it—that’s why it’s called a dump cake! After preheating the oven at 350 degrees Fahrenheit, coat the bottom and sides of the pan with butter so nothing will stick.
After this, open the two cans of mixed berries and pineapples and dump them into the pan, mixing with a spoon.
When the filling is mixed, open the bag of cake mix and pour an even layer of dry cake mix over the filling. This is easiest to do if you cut the corner of the bag and use the opening as a spout. Make sure to completely cover the filling.
Lastly, to make the topping nice and crumbly and yummy, break small pieces of the stick of butter off with your fingertips and place them on top of the cake mix. By this time, the stick of butter will be soft so this should be easy to do.
Place in the oven and bake until the top is golden brown and the filling is bubbly. I usually serve a heaping spoonful of this with a scoop of ice cream or a big dollop of whipped topping. It is so fun to make with the kiddos, because the recipe is so easy and so delicious! Happy Thanksgiving!
- 1 cup of flour
- 1 cup of meal
- 3 to 4 eggs
- 1 tablespoon of oil
- 1 onion chopped
- 1 cup of milk
- 1 stick of butter
- 3 to 4 chicken breasts
- 1 teaspoon of salt
- 1 tablespoon of sage
- 1 teaspoon of pepper
- 4 cups of chicken broth
- 1 12-ounce can cream of chicken soup
Boil chicken breasts and pull apart with fork. Add cornbread crumbled with chicken.
Combine all ingredients in the slow-cooker, and place one stick of butter in center of dressing.
Cook on high for two hours or low for four hours, stirring occasionally.
Preparation Time: 15 minutes
Total time: 75 minutes
- 1 package (4 serving size) instant pistachio flavor pudding
- 1 can (20 oz.) DOLE® Crushed Pineapple, undrained
- 1 cup marshmallows, miniature
- 1/2 cup chopped pecans
- 1 ½ cups thawed whipped topping
Mix dry pudding mix, crushed pineapple, marshmallows, and pecans in large bowl until well blended. Gently stir in whipped topping; cover
Refrigerate 1 hour or until ready to serve.
Spiced Peach Cobbler Dump Cake
Peaches aren’t something you would normally see on a Thanksgiving table, but my family loves them! With the addition of a few fall spices, this dish is a warm scoop of heaven, especially when served with good vanilla ice cream on top.
- 2 cans peach slices in heavy syrup, un-drained
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 yellow cake mix
- ½ cup real butter
Preheat oven to 375 degrees Fahrenheit.
Combine peaches, ½ teaspoon cinnamon, and 1/8 teaspoon nutmeg, and stir until spices are incorporated.
Spray a 9×13” baking dish with cooking spray or coat with butter.
Pour the peach mixture into the dish.
Sprinkle the yellow cake mix evenly over the top and pat it down to level it.
Sprinkle the remainder of the cinnamon on top and dust with a pinch of nutmeg (The nutmeg is optional, depending on how much you like it. A little goes a LONG way).
Cut the butter into thin slices and spread them on top of the cake mix.
Bake in the oven for 45 minutes. Serve warm with a scoop of good vanilla ice cream.
Ro’s Green Bean Casserole
- 2 cans of any style green beans–drained
- 1 8-ounce carton of sour cream
- 1 8-ounce carton of Barber’s® French Onion Dip
- 1 can of cream of celery soup
- 1 bag of thick grated sharp cheddar cheese
- 1 can of Durkee® French fried onions
Preheat oven to 350 degrees Fahrenheit.
Mix sour cream, soup, dip in large bowl, stir in cheese, and add beans.
Pour into large (sprayed) casserole dish and bake for 40 minutes.
Top with Durkee® onions and bake 10 more minutes.
Ro’s Dressing and Gravy
1 large pan of cornbread – this has most of your ingredients…recipe below
6 cooked homemade biscuits – I use Bisquick® to make mine
1 whole chicken – boiled in water with salt and pepper, deboned, then chopped or shredded
Broth from the chicken
Salt, pepper, and sage seasoning
Ingredients for cornbread:
- self-rising meal (4 cups)
- self-rising flour (1 ½ cups)
- 6 eggs
- 4 stalks celery (wash and chop)
- 1 large chopped onion
Mix all together (use as much milk as needed for normal cornbread) bake in casserole until done.
Crumble cornbread and biscuits into large container, mix well. Add broth and mix well….you want it pretty soupy, not thick. Add plenty of salt, pepper and sage to taste – then add chicken. I use white and dark meat in the dressing, but all white meat for the gravy.
Bake in large pan for 1 ½ – 2 hours until starts to brown even in the middle – take out about 30 minutes before done and put pats of butter/margarine all over and finish baking.
- 4 packs of chicken or turkey gravy – prepare as directed
- 3 jars of chicken or turkey gravy (I usually mix these)
- 1 large or 2 small cans of cream of chicken soup – mix in separate bowl with 1 can of the broth
- 3 hardboiled eggs – chopped
- 2 cups of white meat – shredded
Add all of the gravy/soups together until blended, adding broth as needed – add 1 tablespoon butter or margarine – mix in chicken and eggs. Stir and let simmer for about 30 minutes.
You will need:
- Mini muffin pan
- Crisco® butter spray
Ingredients for shells:
- 1 box any yellow cake mix
- 1 cup softened butter or margarine
Ingredients for cheesecake filling:
- 2 8-ounce packages cream cheese
- 1 can Eagle Brand® milk
- The juice from 1 lemon
Mix ingredients for shells until smooth. Fill each muffin cup ½ full and bake 10-12 minutes until light brown, not completely done. Cool shells completely. Combine ingredients for the cheesecake filling, and fill shells with mixture. Refrigerate at least 12 hours before serving.
Makes 2 ½ dozen
Grandma Warwick’s Dressing
When my Louisiana-born husband and I started dating and we had Thanksgiving dinner at his parents–there were no mashed potatoes, white bread dressing or pumpkin pie. Instead the Southern tradition called for sweet potato casserole, corn bread dressing and sweet potato pie. Since then, I have been graciously allowed to incorporate our Pacific Northwest traditions into the Thanksgiving feast, and I have even added a Washington Walnut Pie to accompany the traditional pecan pie. Oh, how we at our home embrace the diversity of our traditions, through our love of food. Enjoy!
- 2 loaves of white bread, toasted and cubed. (You can use 3 bags of the package bread cubes to save time.)
- 2 tablespoons butter
- turkey giblets
- chicken broth (the amount is up to you, I find the secret to a very moist dressing is when mixing the ingredients together, the bread is very wet).
- Poultry seasoning (sage, pepper, salt, thyme to your liking)
Saute celery and onions in 2 tablespoons butter.
Boil giblets from the turkey for extra flavor – eat the giblets with salt and pepper, add the broth to the dressing mixture.
Combine ingredients and place in your favorite baking dish – aluminum disposable works well too.
Cover with foil and bake on 350 degrees Fahrenheit for 30 minutes.
Be sure to do your best to keep this dish hot for serving!
*Variation – My brother adds a pound of Jimmy Deans® Sausage and Mozzarella Cheese. I like it that way, but it just doesn’t taste like Grand’s.
- 1 small box orange flavor Jello®
- 1 box of cook-and-serve vanilla pudding
- 1 cup water
- 1 container of Cool Whip®
- 1 large can drained mandarin oranges
- ½ bag of small marshmallows.
Mix: 1 small box orange Jello®, 1 box of cook & serve vanilla pudding and 1 cup of water. Cook over medium heat until the mixture thickens. Remove from heat and cool.
Add to cooled mixture: 1 container of Cool Whip®, 1 large can of drained mandarin oranges, 1/2 bag of small marshmallows. Mix, pour into serving container & chill in fridge overnight.
This is one of my family’s favorites. In fact, after making it for Thanksgiving one year, my college son came home for Christmas and asked if I was going to make it again. However, he couldn’t remember what it was called and dubbed it “The Orange Crap.” We still call it that to this day!
Sift the following into a large bowl:
- 3 ½ cup flour
- 2 teaspoon soda
- 1 ½ teaspoon salt
- 1 heaping teaspoon cinnamon
- 1 heaping teaspoon nutmeg
- 1 heaping teaspoon ground ginger
- ½ heaping teaspoon allspice
- ½ heaping teaspoon cloves
- 3 cups sugar
- 1 cup oil
- 4 unbeaten eggs
- 2/3 cup water
- 2 cups canned pumpkin (not pie mix)
- 1 cup chopped nuts (optional)
- 1 cup raisins (optional)
Mix until smooth. Pour into 2 large or 3 medium loaf pans, greased. Bake at 350 degrees Fahrenheit for 1 hour, or until a toothpick comes out clean. Cool before removing from pans. May be wrapped and frozen.
Lemon Golden Oreo Poke Cake
- 1 box of yellow cake mix and ingredients needed to make cake (per box directions)
- 2 4-ounce boxes of instant lemon pudding mix
- 4 cups of milk
- 1 container of Cool Whip®
- 1 package of lemon golden Oreos®
Follow instructions for cake mix, and bake in a 9×13” baking pan according to the instructions. Just before the cake is done, prepare pudding using very cold milk. Once cake is warm (not hot), poke ample holes in the cake. Pour prepared pudding mixture over cake, ensuring that it is well covered. Using a spatula, spread Cool Whip® over pudding, cover cake, and refrigerate overnight until ready to serve. Before serving, sprinkle crushed Oreos on top of your cake.
This recipe can be adapted for any flavor of Oreos you like. For regular Oreos, use a devil’s food cake mix and cookies & cream pudding instead.
Bourbon Sweet Potatoes
- 2 pounds sweet potatoes, peeled and sliced medium width
- 1 cup brown sugar
- 1 stick butter
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 cup bourbon
Spray casserole dish with non-stick spray. Line sliced potatoes in rows on potato edge in the casserole dish.
In saucepan on low heat, heat remaining ingredients until butter and sugar are melted, stirring constantly.
Pour glaze over potatoes and bake for 45 minutes or until tender to the fork, at 350 degrees Fahrenheit.
You will never prepare sweet potatoes another way again!
Carrot Cake with Ginger Mascarpone Frosting
Yield: 8-10 Servings
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 3 extra large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 1 tablespoon flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons salt (kosher preferred)
- 1 pound of carrots, grated
- 1 cup raisins
- 1 cup chopped walnuts
Ingredients for Ginger Mascarpone Frosting:
- Crystalized ginger (not in syrup), chopped for garnish
- 12 ounces Italian Mascarpone cheese at room temperature
- 4 ounces cream cheese at room temperature
- 2 cups sifted confectioner’s sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1/3 cup minced, crystallized ginger
- ¼ teaspoon salt (Kosher preferred)
Preheat oven to 400 degrees Fahrenheit. Grease 2 9×2” round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees Fahrenheit, and bake for 30-35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
Ginger Mascarpone Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioner’s sugar, cream, and vanilla together for 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost the top of the second cake. Sprinkle with ginger and serve at room temperature.
Shrimp and Crabmeat Dressing
- 2 bags cornbread mix
- 6 cups onions, bell pepper and garlic
- ½ jar jalapeno peppers, chopped
- 1 stick butter
- 1 can cream of shrimp soup
- 1 can cream of mushroom soup
- 1 can chicken broth
- Tony’s® seasoning
- 1 lb. shrimp
- 1 lb. crabmeat
Cook cornbread according to package directions. Sauté butter with onions, bell pepper, garlic and jalapeno peppers. Add the rest of the ingredients and cook together. Crumble cornbread together in a pan and add the cooked ingredients. Bake at 350 degrees Fahrenheit for 40 minutes.
- 1 package celery
- 2 medium containers of whipped Philadelphia Cream Cheese®
- 1 medium jar green olives
Clean and cut celery to 4 inch stalks. Typically you can get 2 small stalks from one single stalk of celery.
Dice olives into pieces; should be bite size but uniformity is not a concern. If pits are found, discard them.
Mix diced olives into whipped cream cheese. Mix well.
Place olive/cream cheese mixture into piping bag and pipe into celery. Repeat until all celery has olive mixture. Place on serving dish and enjoy.
Salami Roll Ups
- ½ pound Genoa salami—cut to medium thickness (found in the deli section)
- 1 medium container cream cheese
Allow cream cheese to soften and place in piping bag. Take one slice of Genoa salami and pipe a line of cream cheese. The cream cheese should go from one end of the salami to the other, but should not be very thick—less is more. Roll up the same way you would a burrito.
Repeat these steps until no more salami is left. Place on serving dish and enjoy.
Cherry Salad (aka “Cherry Fluff”)
- 21-ounce can cherry pie filling
- 7-ounce sweetened condensed milk (1/2 of a can)
- 1 cup mini marshmallows
- 8-ounce crushed pineapple, well-drained
- 8-ounce Whipped Topping, thawed
- 1 cup chopped pecans (optional)
- ½ cup shredded coconut (optional)
Combine pie filling, well-drained pineapple, and sweetened condensed milk in large bowl. Be sure to drain as much liquid as you can from the pineapple. You can also adjust the amount of sweetened condensed milk to suit your taste. Stir in marshmallows and coconut/pecans (optional). Slowly fold in whipped topping. Refrigerate overnight for best results.
This is my children’s absolute favorite part of holiday dinners… and they look forward to helping mommy ‘cook’ it the night before each year!
Homemade Cornbread Dressing
- 6 or more cups crumbled homemade cornbread made with 3-4 eggs
(See the instructions on the self-rising cornmeal mix. The sugar is optional.)
- 1 can cream of chicken soup
- ½ cup chopped onions
- ¾ cup chopped celery
- ½ stick of butter
- 2 beaten eggs
- ½ can of condensed milk
- 1-2 cans of chicken broth or turkey broth or juice
- 1 tablespoon sage (or to taste)
- ½ teaspoon salt
- ½ teaspoon pepper
Place the celery, onions and butter in a microwave-safe bowl and cook until onions are partly translucent. (1-2 minutes)
Combine the first 6 ingredients. Add the broth and condensed milk until the mixture is of a batter consistency. Also add the salt, pepper and sage to taste.
Place the ingredients in metal pan, roasting pan or oven safe serving dish such as Corningware®. Cook at 350 degrees for 30 minutes or until the top starts to brown and the dressing starts to set. To test, touch the top of the dressing. If it barely sinks in, then it is ready.
Serve with turkey, gravy and cranberry sauce for an awesome meal.
Not only does our family enjoy this dish at Thanksgiving and Christmas, our daughter requested this family-favorite recipe be one of the dishes served at her wedding reception!
With an awesome grandma in charge, special aunts and sisters-in-law teamed together and chopped ingredients for hours in the church kitchen, and this favorite dish was included on the menu at the wedding reception in Nashville, Tennessee, to a group of 250-300 guests. It was a hit! Not only was the salad a hit, but precious family bonding took place in the church kitchen that will last a lifetime.
Broccoli Salad Ingredients:
- 4 cups of broccoli
- 1 cup of green grapes
- 1 cup of seedless red grapes
- Half a cup of onions (purple and green)
- 2/3 cup of toasted almonds slivers
- 5-6 slices of bacon
- (Optional: 1 cup grated cheese)
- 1 cup of mayo
- ¼ cup of red wine vinaigrette
- ½ cup of sugar
Chop broccoli and onions
Cut grapes in half
Cook bacon until crispy (crumble)
Toast almond slivers
Mix all in a large bowl and set aside.
Mix mayo, sugar, and vinaigrette to make dressing.
Pour dressing over salad, stir, and refrigerate.
5 Cup Salad
- 1 cup sour cream
- 1 cup mandarin oranges
- 1 cup miniature marshmallows
- 1 cup chopped pecans
- 1 cup coconut
Mix all together and refrigerate overnight.
- 1 8-ounce cream cheese
- 2 cups cold milk
- 2 (4 serving size) packages Jello® vanilla flavor instant pudding
- 1 8-ounce container Cool Whip®, thawed and divided
- 48 vanilla wafers
- 1/2 cup brewed coffee, cooled and divided
- 2 squares Bakers® semi-sweet baking chocolate
Beat cream cheese in a large bowl with an electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the Cool Whip. Line the bottom and sides of a 2 1/2 quart bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over the wafers and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining Cool Whip. Refrigerate at least 2 hours before serving. Serves 16.
Sweet Potato Casserole
- 6 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 2 teaspoons vanilla
- 2/3 cup milk
Ingredients for Topping:
- 1/3 cup melted butter
- 1 cup light brown sugar
- ½ cup flower
- 1 cup chopped pecans
Mix mashed potatoes, sugar, butter, eggs, vanilla, and milk. Spread in 13×9 inch dish. Crumble topping over potatoes and bake at 350 degrees Fahrenheit for 25 minutes.
Easy recipe whether or not you’re having turkey!
- 8-inch pan of cornbread (crumbled)
- 5 hot dog buns (torn)
- 4 eggs (beaten)
- 1 onion (diced)
- 1 teaspoon salt & pepper
- 2 cans cream of chicken soup
- 2 cans chicken broth
- 1 ½ tablespoon sage
- 2-3 tablespoon butter for top
Mix all together and put in crockpot. Top with butter. Cook on high 4 hours.
“Healthier” Version of Sweet Potato Casserole
- 5-6 large sweet potatoes
- 1 cup coconut brown sugar
- 2 eggs
- 1 cup plain, unsweetened almond milk
- ½ cup coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon sea salt
- 1 cup chopped pecans
- ½ cup coconut brown sugar
- ¼ cup coconut oil
- ½ cup almond or coconut flour
Preheat oven to 375 degrees Fahrenheit. Boil the sweet potatoes until tender. Drain the water and then mash them. Add the coconut brown sugar, eggs, almond milk, coconut oil, cinnamon, nutmeg, and salt to the sweet potatoes and stir until mixed well. Place your batter in a 13X9” casserole dish and bake for 20 minutes. Meanwhile mix the pecans, sugar, oil, and flour in a bowl and set aside. Once the casserole is finished baking add your topping spreading evenly across the dish. Then place it back in the oven for an additional 20 minutes. Once done, the casserole should be a golden brown color. Enjoy!
Perfect Turkey and Dressing
The Perfect Turkey Every Time
Thanksgiving has always been my favorite time of year. Every Thanksgiving, my mother would get up early to put the turkey in the oven and cook it slow so it always came out juicy and perfect. I remember waking up Thanksgiving morning to the smell of cooking and knew my mother was already getting the turkey ready for her special seasoned dressing. It wasn’t easy for her; you see, my father was disabled, and she had to take care of his needs as well as care of five kids. We were very fortunate to have a mother that was so caring and made sure we always had a wonderful Thanksgiving meal.
I learned to cook with her direction and felt this would be a perfect story to share and dedicate this Thanksgiving to my mother. What’s amazing to me is that after my dad passed away, she got a chance to start her own business and is now about to retire from the log home business at 82.
Here is her recipe for the perfect turkey and dressing.
Couple days before Thanksgiving thaw your turkey in refrigerator.
Place white or whole wheat bread slices in bowl to dry out a couple of days so they become stale and not so fresh and soft.
The day before Thanksgiving, cut up onions and celery in very small cubes, amount depends on how large the turkey is and whether you want to have lots of leftover dressing for future meals. I use lots of onion and celery in my dressing. Place in refrigerator for next day prep. You can also cube the bread before the next day preparation.
Sauté onions and celery in a couple sticks of butter or margarine in large pan until soft.
Add two or three cans of chicken broth to hot mixture and mix thoroughly. If the mixture is not moist enough add more chicken broth.
Add salt, black pepper and poultry seasoning to mixture to taste.
Place large sheets of aluminum foil in a shallow baking pan and place turkey breast side up on the foil.
Stuff turkey and brush the breast of the turkey with margarine or butter. Close the foil around the turkey tightly.
Reserve the rest of the dressing to place in a greased baking dish. Bake the dressing the last 30-45 minutes before the turkey is done.
Bake turkey on the center rack of the oven at 325 degrees for 30 minutes per pound. 30 minutes before the turkey is done, open foil to brown the turkey breast.
Remove from oven when done and let cool before removing stuffing and slice the turkey.
- 1 package thick maple smoked bacon (must be thick cut)
- ¼ cup brown sugar
- ¼ cup crushed pecans
Preheat oven to 400 degrees Fahrenheit.
Wrap baking sheet (including edges) in aluminum foil and place cooling rack on top. Lay strips of bacon out over cooling rack so they do not overlap, set aside.
Mix pecans and brown sugar in a bowl until well mixed.
Sprinkle brown sugar/pecan mixture over each bacon slice. You should only use about a teaspoon-tablespoon per bacon slice. Press down mixture onto bacon slice.
Bake in oven for 15-20 minutes or until bacon has caramelized and cooked. Let cool for a couple of minutes and serve. You can cut after cooking into more “bite-sized” pieces if needed.
Pineapple Cheese Casserole
- 2 20-ounce cans of crushed pineapple or pineapple chunks
- 1 cup sugar
- 5 tablespoons all purpose flour
- 1 ½ shredded cheese (or more)
- 1 stick of butter
- 1 sleeve of Ritz Crackers®
Mix the pineapple, sugar, flour, and shredded cheese together in a bowl. Then set aside. Next melt the butter and crush the crackers and mix together. Then pour pineapple mixture into a 13×9″ casserole dish (lightly greased). Take the topping and sprinkle on top of the casserole. You can add more cheese on top if you wish. Preheat the oven to 350 degrees Fahrenheit and bake for 20 to 25 minutes.
Green Bean Casserole
- 3 16-ounce cans of cut green beans
- 1 8-ounce can of water chestnuts, sliced or diced
- 1 8-ounce carton of sour cream
- 1 10 ¾-ounce can of cream of mushroom soup
- 1 8-ounce package of mild cheddar cheese, shredded
- cracker crumbs
Place green beans and water chestnuts in a large greased casserole. Combine sour cream and soup; spread over green beans. Sprinkle with cheese and top with cracker crumbs. Bake at 350 degrees Fahrenheit for 20 minutes.
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