No other!

Ingredients / Directions
2 cup(s)s white sugar
1/2 cup(s) light corn syrup
1/2 cup(s) hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract In a heavy
2 quart saucepan
combine the sugar
corn syrup
hot water
and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. then cook to hard ball stage without stirring
250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan
using a pastry brush dipped in water. Remove from heat.
Just as the syrup is reaching temperature
begin whipping egg whites: In a large glass or stainless steel mixing bowl
beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites
beating constantly with the electric mixer at medium speed. Increase speed to high
and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff
add a few drops hot water.
Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair
twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Unbelievable!

Ingredients / Directions
1 (12 pound) whole turkey
neck and giblets removed
1/2 cup(s) minced garlic
salt and ground black pepper to taste
3 gallons peanut oil for frying
3 sprigs fresh rosemary
12 cloves garlic
peeled
1/2 cup(s) chopped fresh ginger root Fill an outdoor deep-fryer with the peanut oil (see tip below)
and heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
Rub the turkey with minced garlic
salt and pepper on the inside and outside. Fill the cavity with rosemary
garlic cloves and ginger. Refrigerate for 30 minutes to marinate.
Remove the herbs and garlic from the cavity of the bird
and discard. Make sure the opening at the neck of the turkey is at least 2 inches wide. Trim skin back if necessary. This will prevent pressure from building inside. If the turkey has a pop-up doneness indicator
it must be removed beforehand.
Place the turkey in the fryer basket
or hanging device
and slowly lower it into the hot oil. Be sure to maintain the temperature of the oil while it is frying. Cook for 3 1/2 minutes per pound
or until the internal temperature is at 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
Carefully remove the turkey from the hot oil
and turn off the deep-fryer. Let the bird cool for 5 minutes
then pat dry.

No other!

Ingredients / Directions
2 cup(s)s self-rising flour
4 tablespoons mayonnaise
1 cup(s) milk
1 teaspoon granulated sugar Preheat oven to 450 degrees F. Mix all ingredients about 2 minutes. Fill muffin tins two-thirds full. Bake 10 minutes or until golden brown. Delicious!

Amazing!

Ingredients / Directions
For each turkey
you will need:
2 pieces of orange nylon net
about 10″ square each
1/2 of a brown pipe cleaner
1 section of red chenille bump
2 tiny wiggle eyes
A piece of strong thread or thin string
About 1/2 to 1 cup(s) plain M&Ms
A dab of glue Put the 2 pieces of net together
with the corners of one along the sides of the other
making 8 points. pour M&Ms in center
gather up the points
twist and tie securely. Coil the brown pipe cleaner
leaving about 2 inches; curve the 2 inches to form the neck. Tuck the red bump into the bottom of the coil to form the wattle. Glue a tiny eye on each side of the head. Shape the body – the M&Ms – so that the ends of the net become the tail and stick out the back. Insert the neck thru the net in the front.

It’s alright!

Ingredients / Directions
Crust
1 1/4 cup(s)s ginger snap cookies
crushed
1/4 cup(s) granulated sugar
1/4 cup(s) (1/2 stick) butter
melted

Filling
3 (8 ounce) packages cream cheese
softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin
3 eggs
3/4 cup(s) pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg Preheat oven to 300 degrees F.

Place the ginger snap cookies
sugar and butter in a food processor. Pulse until combined. Press firmly into the bottom of a 9-inch springform pan.

Filling: Place the cream cheese into a large bowl
and mix until light and fluffy. Add the sweetened condensed milk
pumpkin
eggs
maple syrup
cinnamon and nutmeg. Mix until thoroughly combined. Be sure to scrape down the sides of the bowl. Pour the cheesecake filling into the crust.

Bake for 1 hour(s) and 10 minutes. the center will be wobbly when removed from the oven. Allow to cool for 1 hour(s). Refrigerate overnight.

Serves 8.

Outstanding!

Ingredients / Directions
2 cup(s)s mashed sweet potatoes
1/2 cup(s) brown sugar
1/2 cup(s) granulated sugar
1/4 teaspoon salt
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
4 eggs
lightly beaten
1 cup(s) chopped pecans
1 unbaked pie shell Preheat oven to 375 degrees F.

Mix potatoes
sugars
spices
salt and extract. Add eggs. Combine thoroughly. Stir in pecans and pour into pie shell. Bake 45 minutes
then reduce temperature to 325 degrees F and bake an additional 10 minutes. Cool and serve.

Wow!

Ingredients / Directions
1 (12-14 pound) turkey
fresh or thawed
Salt and fresh ground pepper
8 tablespoons unsalted butter

Marinade
1 head garlic
broken into cloves and peeled
1 tablespoon salt
1 teaspoon fresh ground pepper
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
1 cup(s) lime juice the day before
remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so
start at the neck and tunnel your fingers
then whole hand
under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs
drumsticks and back. Work carefully so as not to tear the skin.

Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper
cumin
and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle
puree the ingredients in a blender. Add 3 tablespoons marinade to the main cavity and 1 tablespoon to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator
turning several times.

Preheat the oven to 300 degrees F.

Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it
breast side up
on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin
then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hour(s). Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350 degrees F and roast for 1 hour(s). Increase the heat to 400 degrees F and remove the cheesecloth from the turkey. Roast 15-20 minutes
basting frequently.

When cooked
the skin will be golden and the leg juices will run clear when pricked with a fork. the internal temperature should be 185 degrees F on an instant-read thermometer and the drumstick should feel loose when wiggled.

Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a gravy boat on the side.

Um! Yummy!

Ingredients / Directions
1 (3 ounce) box raspberry gelatin
1 cup(s) bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cup(s)s thawed whipped topping Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hour(s) until thickened.

Fold in whipped topping. Pour into a mold
dessert dishes or a baked pie shell. Chill until firm.

Serves 6 to 8.

Simply good!

Ingredients / Directions
1 package cranberries
2 jalapeno peppers
seeded and chopped
1 cup(s) granulated sugar
1 scant cup(s) orange juice Mix together and cook
stirring
until boiling and mixture thickens and berries pop. Serve warm or cold.

Check out the travel channel!

Ingredients / Directions
2 apples
sliced
1/3 cup(s) chopped pecans
1/2 cup(s) brown sugar
firmly packed
1/2 teaspoon cinnamon
2 (17 ounce) cans yams
drained
1/4 cup(s) butter
2 cup(s)s miniature marshmallows Toss apples and nuts with sugar and cinnamon. Alternate layers of apples and yams. Dot with butter. Cover and bake at 350 degrees F for 35 to 40 minutes. Top with marshmallows. Broil until marshmallows are lightly browned.