After I married my husband, we moved away to Vandenburg, California, for his training. There, we spent our first Thanksgiving together in our tiny apartment. Before this, I had never cooked a turkey in my life; my mom always did, and she always used this prebought brine that was expensive and nowhere to be found, so I stumbled upon this recipe. It’s a bit of work but worth it; it is the best turkey, moist, delicious, and flavorful. Fourteen years later, it’s still my tried and true brine recipe.


No Thanksgiving is complete without this delicious Mac & Cheese
Recipe: Mac & Cheese

1 pound elbow macaroni

8 Tablespoons unsalted butter, melted

½ cup 2 ounces shredded mild Cheddar cheese

½ cup 2 ounces shredded sharp Cheddar cheese

½ cup 2 ounces shredded Monterey Jack cheese

2 cups half-and-half

2 large eggs lightly beaten

1 cup 8 ounces Velveeta, cut into small cubes

¼ teaspoon seasoned salt

⅛ teaspoon freshly ground black pepper


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 baking pan and set it aside.
  2. Combine Cheddar cheese and Monterey jack in a large bowl. Set aside.
  3. Then, prepare your elbow macaroni.
  4. Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook. Drain the noodles and add the drained noodles to a large bowl.
  5. Pour melted butter over the noodles and stir into the macaroni.
  6. Then add the half-and-half eggs, half the shredded cheese, Velveeta cheese, the seasoned salt, and pepper to the noodles, and stir to thoroughly combine.
  7. Pour this mixture into the prepared baking pan. Sprinkle the top with the remaining cheese mixture.
  8. Bake in the preheated oven for about 30 minutes, until the edges are bubbling. Serve hot and enjoy.


Oh, my YUM! We tend to put on a good-sized spread when Thanksgiving rolls around, as you can see! I have crockpots all lined up in varying shapes and sizes. The day is about the 5 F’s…family, friends, food, fellowship, and, of course, football! We have a grand time together and hope you do too! (Wanna know a family secret? We like doing Thanksgiving at supper time, so then NOBODY has to be up early to worry about the meal!)

Having said all of that…my mom makes the absolute BEST Dressing around (notice it is closest to the camera)! So, I wanted to share the recipe with you! She has been making it this way since before I became a military spouse…That’s A LOT of years ago! We have always tried to make time at Thanksgiving to be together, which we were blessed to be able to do for the majority of his military career.



While these recipes are different, they are so good and bring various flavors to any traditional Thanksgiving meal!

Pineapple Casserole



Ruth’s Chris Sweet Potato Casserole

Crockpot Apple or Cherry Cobbler

  • Place pie filling into crock pot.
  • Mix butter and cake mix- will be crumbly.
  • Place cake mix mixture in crock pot over pie filling.
  • Cook on low for 2-3 hours.


Mine is a Thanksgiving Dinner leftover meal!

The Bobbie or Hot Bobbie

Ingredients: 1 sub roll or sandwich bread – 1/2 tablespoon low-fat mayo (7-8g) – 2 & 1/2 ounces leftover turkey breast shredded – 20g leftover stuffing (use any, call it good) – 1 tablespoon leftover cranberry sauce (17g)

Instructions 1. Create your sandwich and GOBBLE it up! – Can be eaten cold or warm. Heat the stuffing and turkey and cranberry sauce, then add to your bread, or just pull the leftover out of the fridge and layer on the bread right away, cold