Thanksgiving With The Kanes! (No Calorie Counting Allowed)

Thanksgiving BBQ Turkey Rub Recipe

In a bowl combine 6 TBS each of the following:
Season Salt
Fresh Black Pepper
Onion Powder
Garlic Powder
Ancho Chile Powder
Parsley Flakes
Poultry Seasoning
Dill2 TBS. Red Pepper Flakes
3 TBS. SaltPut all ingredients in a food processor and grind to a powder.
Put in a bowl and rub on the turkey after covering (massaging with hands) the bird in olive oil.
Place the turkey on the grill with indirect heat. Make the grill (charcoal) as hot as possible for 2-3 hours until the leg bones are loose.  Internal temperature of the bird should be 180 degrees or a bit higher. (we usually cook a 20lb turkey)Yummy Turkey Gravy:From the drip pan in the grill, add 1/4 cup drippings to a hot pan, sprinkle in wonder flour to make a roux then add white wine while continuing to stir with a whisk. Salt and pepper to taste.

Creamed Corn

Ingredients:2 Boxes or 1 LG bag of frozen corn
8 oz whipping cream
8 oz whole mile
1 tsp. sugar
1 tsp. salt
1 pinch of pepper
2 TBS. melted butter
4 TBS flour.
Combine all ingredients except the butter and four and simmer until the corn is done. Blend in the butter and flour. Put in a casserole dish (8X8) and sprinkle with parmesean cheese. Put under the broiler to melt.I always double this recipe at Thanksgiving. Add more flour as you like to make it thick!

Thanksgiving Corn Bread Stuffing

Ingredients: 2 cans of Grands Biscuits
9 x 12 pan of cooked cornbread
1 sleeve of saltine crackers
1 entire bunch of celery
1 large onion
2 sticks of salted butter
4 to 5 cans of chicken stock
3 eggs beaten
Poultry seasoning to taste, probably 6 TBS
3 tsp. salt
The night before, cook the biscuits and the cornbread and leave out, uncovered. The next day pick the biscuits apart into tiny pieces in a BIG bowl and do the same to the cornbread, smush and crumble the crackers in the dry mix too. (this is always my girl’s job and they love it!)In a large skillet pan melt 2 TBS butter and add finely diced celery and onion and cook until onions are translucent.Mix everything together in a very large bowl. Add 3 eggs , poultry seasoning and salt. Place in a large dish,
9 x 13 or bigger. Bake at 350 degrees for 1 1/2 hours. Uncover for the last 15 min if you like it crusty on top. (yummy!)

Thanksgiving Sweet Potato Casserole

Ingredients:3 Cups sweet potatoes (cooked and mashed)
1/2 cup sugar (brown)
1/2 Cup butter
2 eggs beaten
1 tsp. vanilla
1/3 Cup whole milk or half n half
Boil and mash the potatoes. Mix in the remaining ingredients and put into a 13x9x2 casserole dish, sprayed with Pam cooking spray.
1/3 cup butter melted
1 Cup brown sugar
1/2 cup flour
1 Cup chopped pecansMelt butter and mix in remaining ingredients. Sprinkle on top of potato mixture. Bake at 350 degrees for 30 minutes.

Ooey Gooey Pumpkin Cake 




  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
****Tip: make sure to melt the butter for both the crust and the filling
Thanksgiving Rolls
Thanksgiving rolls
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.Preheat the oven 350 degrees F.Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.


Get the frozen dough balls from the grocery store, spray muffin tins with cooking spray. Place 2 rolls in each muffin tin. Let rise according to package . Brush with warm butter and bake as directed!

(Note: make sure to give them the morning to rise)

Holiday Cranberries



1 Bag of fresh cranberries

1 Cup of sugar

1 lg can of mandarin oranges

2 cups water

Bring to a boil until all cranberries “POP!”

Let them boil for 15-20 min. Turn off heat, let cool and store in the fridge overnight. Serve the next day!  (easy make ahead item!)



Visit Oak Glen , CA and pick your apples! (or go to the grocery store:-)



Peel Your Apples (or have a little helper do it!) – About 6 apples

Slice apples

Add in a squeeze of lemon juice

Add 4 BIG TBSP cornstarch

1/2 cup brown sugar

tsp salt

tsp nutmeg

tsp cinnamon

**Add to pie crust

Crust Recipe:


1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed


In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Crumble topping:

1 C brown sugar

1/2 C almond slivers or walnuts (optional but yummy!)

1 C oats

1 C cold butter diced into small chunks.

Mix with your hands and then dump on top of the pie.

Bake @ 350 degrees for 45 min (give or take. Keep an eye on it!)


Most importantly! Don’t stress over Thanksgiving! Have fun with the recipes, invite someone else to make the veggie tray and deviled eggs, have a cocktail or 3 and enjoy!






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