Thanksgiving layered jello

From: Andrea...

Cook a small package of jello with 1 cup of hot water, divide the the jello into 2 (1/2 cup in one bowl and 1/2 cup in the other) Add 3T ice cold water to one and stir.  Add 1/3 cup of sour creme to the other and stir.  Pour your "water" jello into a 9X13 baking dish and freeze for 10 min.  Then pour the sour creme layer on top carefully and freeze this for 6 more minutes.  Continue cooking and layering and freezing jello in this fashion.  As you get more layers frozen you may need to increase the freezing time to 12 minutes and 8 minutes.. Top with cool whip and enjoy!. This is best to do in the morning and kept in the freezer for several hours before freezing.  Use red and green for a festive and beautiful side dish.

Thanksgiving stuffing

.From: Carol..
2 cubes butter
1 onion chopped
3 celery stalks chopped
1 can of mushrooms
1 lb. sausage cooked and crumbled
1 loaf of bread (cut into cubes and let sit on the counter for at least 24 hours)
1/2 cup of sunflower seeds
sage to taste (fresh or ground)

In a pot melt butter, saute onions and celery until almost translucent add mushrooms.  Add your cooked and crumbled sausage, bread, sunflower seeds and sage, mix to combine.  Cover with foil and bake at 350 for 30 min.

Lime Rice (cafe rio like rice)

From: Andrea...
1 cup rice
2 cups chicken broth
1 T lime juice
1 T garlic powder
1 T dried onions
pinch of salt
Ingredients to add to the rice once it is finished cooking:
1 cup cilantro
1 T lime juice
1 can of green enchilada sauce
Cook the rice normally except do not add any additional water (the chicken broth is the liquid).  When it is finished cooking add your 1 cup cilantro, 1 T lime juice & 1 can of green enchilada sauce.

Cream Corn

From: Shelly/Me/Dad....
1 bag (32 oz.) of frozen corn
1 cup whipping cream
1 t. accent (season) salt
1 T sugar
pinch of white pepper (you can also use regular black pepper)
1 T butter
1 T flour


Combine all ingredients except butter and flour in a pan, cook on medium stirring constantly until mixture begins to boil.  Let boil for about 5 minutes, in a bowl melt your butter add to it the flour (to make a roue).  Add this to your corn, let boil for another 2 or 3 minutes.  

This great cream corn is a staple in my family for Thanksgiving & Christmas dinner.  I taught this recipe as well as our eggnog (snog) recipe at a relief society function despite early critics I have since had calls from sisters who have incorporated this recipe into their Thanksgiving and Christmas dinners.  So great!  I hope you enjoy this, it is extra special to our family:)  This recipe easily doubles or triples or quadruples (which every year I am in charge of making)