Thanksgiving 2015

In this post: Our 2015 Thanksgiving celebration and three of my favorite traditional Thanksgiving dishes.

Hello, dear ones! I hope you are well. Last year we had my parents over for Thanksgiving. I’ve cooked several feasts during my adult years. I’ll admit that I truly enjoy it. I have a few recipes that my mom passed down to me. So I’m going to share pictures from our celebration and my recipe treasures with you :). Here we go…


  • Thanksgiving Chalkboard~ I do love my turkeys :).

I use this recipe when I cook a turkey. Sometimes Chris will roast one over the spit, but that takes a VERY long time.


  • A Thanksgiving love-note


Something even sweeter…

Sweet Potato Souffle

  • 2 large cans of sweet potatoes (candied yams)
  • 2 eggs
  • 2/3 Cup sugar
  • 1 tsp. Vanilla
  • 1/2 cup Milk
  • 1/2 tsp salt
  • 1/3 cup melted butter

Mix all ingredients and pour into a casserole dish.


  • 1 cup chopped pecans (I just crush a bag with a meat tenderizer)
  • 1/2 a bag or more of mini marshmallows

Sprinkle over the top and bake at 350 degrees for 35 minutes.


  • Our Thankful jars and Thanksgiving tree.


  • The Table



Thanksgiving dinner wouldn’t be complete without…

Green Bean Casserole~ This recipe comes from Campbell’s.


  • 1 can of mushroom soup
  • 1/2 cup of milk
  • 1 teaspoon of soy sauce (I always omit this)
  • 1 dash of black pepper
  • 4 cups of cut green beans (I use 3 or 4 cans of french green beans)
  • 1 1/3 Cup French Fried Onions
  • Mix everything but 2/3 cup of the onions in a casserole dish.

Bake at 350 degrees for 25 minutes. Sprinkle with the remaining 2/3 onions. Bake for 5 minutes until the onions are golden brown.




  • Nana reading scripture



My favorite dessert is…

Water Gate Salad ~ We make this for Christmas too. I have fond memories of making this with my mom. At first, I wouldn’t eat it because it’s green, but all it took was one brave taste for me to be hooked!


  • 1 bowl of Cool Whip
  • a package of pistachio pudding
  • a medium can of crushed pineapple (not drained)
  • 1 1/2 cup (or more) small marshmallows
  • 1/2 cup chopped pecans
  • *For Christmas add maraschino cherries cut in half (no juice). As many as you like.

Mix cool whip and dry pudding mix. Add the rest of the ingredients and mix well. Chill in the fridge for two hours.


  • Leeland was tuckered!


  • Putting up Christmas Decor



The Nutcracker Kingdom is a little crazy…







  • Time to put away the leftovers!


God bless & remember the High King lives! ~Amber Dover

Fall posts:


Fall food:

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