My personal fave...GREEN BEAN CASSEROLE

Ingredients

Onion topping:

• 1/2 teaspoon canola oil
• 1 large onion, thinly sliced
• 1/2 cup fresh breadcrumbs

Sauce & green beans:

• 2 cups skim milk
• 6 black peppercorns
• 1 bay leaf
• Pinch grated nutmeg
• 1/2 teaspoon canola oil
• 1 small onion, finely chopped
• 1/2 pound mushrooms, trimmed and sliced (3 cups)
• 1 clove garlic, finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup reduced-fat sour cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 9-ounce package frozen green beans (2 cups)

Directions

To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

Meanwhile, preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.

its not so bad...the only complicated part is the crunchy onion rings...its hard not to burn them!

My mom does this delicious turkey where she just stuffs it with a stick of butter and an apple ...it somehow comes out DELICIOUS!!! So juicy...I will get the exact recipe from her later on today :)

Nov 12, 2009 -- 1:14PM, Yessica wrote:

Does anyone have any recipes for a juicy turkey?

This BEST Turkey we've EVER had was cooked in out Oilless Fryer. We are doing that again this year by request.  All the family insisted;)

I posted this recipe on my blog (http://www.4tunate.net) yesterday, because it's definitely worth sharing!  Enjoy!

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Make It From Scratch Because  It’s So Worth It Carrot Cake Recipe 

2 c sugar                          2 c  flour                              

2 tsp. cinnamon                3 eggs  beaten                     

1-2 tsp. Allspice                1 c chopped walnuts         

1 c oil                               1/2 can  crushed pineapple partially drained

3 c grated  carrots

Mix all the ingredients together and pour into two  lightly greased cake pans. Bake at 350 for 35-45 minutes or until tooth pick  comes out clean. Cool completely.

Cream Cheese Frosting:

1 - 8 oz pkg. of cream cheese          1 stick  of butter

1 1/2 c powered sugar                      3  tsp. of vanilla

Mix cream cheese and butter together until well  blended.  Add powdered sugar and vanilla and beat until creamy. 

A couple of tips:

* I would definitely use a food processor for grating your  carrots, or you’ll spend the entire duration of the Macy’s Thanksgiving Parade  shredding carrots and your knuckles.

* If you don’t have Allspice on hand you can substitute  equal parts nutmeg, cinnamon, and cloves

* If you really like icing (like I do) you might want to  make a double batch of icing