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snowbirdrv · 5 years ago

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Notes from the road!

From

Timber Trails Campground 1276 Matts Lane, Mulberry Grove, IL

2 1/2 hrs/170 miles to

Stopover #6 on our RV trip – a “loop” from Clearwater to Terre Haute, Indiana

– Cape Camping & RV Park 1900 N. Kings Highway, Cape Girardeau, MO 63701 (1.5 miles from I-55, Exit 99) 573-332-8888 Toll Free: 1-800-335-1178 $34/night with Good Sam 10% discount. https://www.goodsam.com/campgrounds-rv-parks/details/default.aspx?cgid=250000347 Blogbook Entry Restaurants: https://www.tripadvisor.com/Restaurants-g44207-Cape_Girardeau_Missouri.html Lambert’s Cafe I, 2305 E. Malone, Sikeston, MO https://throwedrolls.com/lamberts-cafe-i/

Very friendly and accomodating Hostess who parked us beside the restroom/shower facility – very clean and comfortable – when we asked. We have stayed here in the past and liked it. The FHU sites are drive-throughs with good TV and WiFi reception. There are many restaurants a short drive away (Mexican within walking distance) and a short drive to downtown and the Mississippi riverfront for shopping and sightseeing. If you are up for a short road excursion you’ll find a Lambert’s Cafe – “The Home of Throwed Rolls” and some pretty good down-home cooking. Lambert’s is not only a restaurant it’s an experience. We had planned a trip to Lambert’s but it was too blooming hot (feels like 105!) we opted for KFC instead and stayed indoors at our site. August is not the optimum time of year for Rving in the South as is February camping in the North. Heat wave passing through here currently.

This is a review and notes from a previous visit we made to Cape Girardeau on the

Mississippi River. www.snowbirdrvtrails.com/capegirardeau.html and our previous Blogbook Entry More about Lambert’s (unique) Cafe: Lambert’s Cafe I, 2305 E. Malone, Sikeston, MO https://throwedrolls.com/lamberts-cafe-i/ ———————————————————————————————————-

3 hrs/208 miles to

Stopover #7 on our RV trip – a “loop” from Clearwater, FL to Terre Haute, Indiana – Notes from the road! Memphis South RV Park And Campground 256 Campground Drive, Coldwater, MS 38618 Passport America $25/Cash https://www.passportamerica.com/campgrounds/data/2856/Memphis-South-RV-Park-And-Campground/0#top Restaurants: https://www.yelp.com/search?cflt=restaurants&find_loc=Coldwater%2C+MS+38618

We have stayed in several campgrounds in Mississippi in the past and when we found Memphis South in 2012 I thought we had a winner for this stretch of road. That was then and this is now. The long road in and around the Park is pitted with potholes so badly you cannot find a path where one or more wheels and we were thankful we weren’t towing Big Bertha this time. The long entrance road is horrible. The Passport price is cheap at $25/cash per night but no longer worth it. One of very few Passport America campgrounds we would not stay at again. The WiFi was non-existent even though we had a line of sight to the repeater less than 50 yards away. The over-the-air TV channels consisted of PBS and children’s programs unless your antenna was directed just so. Ours is fixed so it meant we would have to park backwards on the site. We did that the second night were able to receive the Network channels.

The staff was cheerful and friendly before and now it’s lacsidaisical at best (being kind) – and showing little interest in our TV or WiFi problems. This could be and once was a great little stopover on I-55 but enter at your own axle’s risk. There is a Subway and Shell gas near the entrance and we can’t honestly recommend either of those either.

Observation: Trying to write on the road has its obstacles like when I glance over and Stanley has a paw in my fresh brewed coffee. Yes, he likes coffee too when he can get away with it.

Normally we head South from here on I-55 toward New Orleans and Bay St. Louis (two of our very favorite places to visit) and then East towards Florida. I-55 through Mississippi is one of the nicer Interstates we travel but this time we will be angling in a Southeasterly direction to pick up I-75 again just above what was our first stopover on this trip near Valdosta Georgia.

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2 1/2hrs/164 miles to

Stopover #8 on our RV trip – a “loop” from Clearwater, FL to Terre Haute, Indiana – Notes from the road! Togetherness Works RV Park 3161 State Hwy 253,Guin, Alabama Reservation: 205-487-6092 $25/Cash

Every now and then we find a gem – a treasure hidden in plain sight waiting for anyone to find it. On this trip it’s clearly “Togetherness Works RV Park”. Rv Park building is not Junior’s real job. He calls it more of a hobby that started 20 years ago on a piece of Alabama mountainside his Mom called home. Just forest on 20 acres when he began to turn it into a beautiful, rural retreat it is today.

Junior turned lumberjack for part of the “hobby” carefully turning the acerage into some beautiful camping spots. He did some road building to assure good gravel roadways and drainage. He ran city water and sewer lines to each site as well as power. He turned sawyer and built a small sawmill to build a deck and bench for each site. He built a very nice cabin for their kids when they came to visit. His wife, the Alabama Gardener in the family, planted flowers and gardens throughout.

He had lumber left over after he built the cabin and his wife mentioned it would really be nice to have a shower house – so he built one. The shower house (all knotty pine and tongue and groove inside) turned out large and spacious so his wife said it would be even better if they could have a laundy room. Sure enough you’ll find washer and dryer in the building.

Junior doesn’t advertise so it’s mostly word-of-mouth and not the easiest place to find on the ‘Net but it’s off Alabama Exit 26 from I-22. Then turn right to the stop sign, then left to a “Y” in the road. Left at the Y for 3 miles to the campground.. Phone 205-412-7554 from the stop sign and the owner will meet you at the end of his road.

This one took some research! Though there are campgrounds along I-22 in Alabama there are very few with good reviews near our stopping point. So it was this one with good reviews or a Walmart Super Center parking lot nearby. We made the right choice and if ever you find yourself RVing on I-22 near Guin Alabama you’d do well to give Junior and his wife a phone call and stop on in. This place also has to be gorgeous when the Fall foliage breaks out!

Now it’s on to Troy, Alabama.

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Notes from the road:

3 1/2 hrs/225 miles to

Stopover #9 on our RV trip – a “loop” from Clearwater, FL to Terre Haute, Indiana and back again.

Walnut Creek RV Park

222 County Road 5516

Troy, Alabama 36081 334-482-3532

Passport America $17

https://www.passportamerica.com/campgrounds/data/3767/Walnut-Creek-RV-Park/0#top

Restaurants: https://www.tripadvisor.com/Restaurants-g30887-Troy_Alabama.html

Things to Do: https://www.thecrazytourist.com/15-best-things-to-do-in-troy-al/

150 RV sites, can accommodate any size RV, 20/30/50 amp, dump station, water, sewer, full hookups, pull thrus, tent sites, restrooms, showers, Cable TV, biking, ATV, picnic area, nature watching, fishing, 10,000 square foot indoor pavilion w/stage, sound system, handicap facilities, full kitchen, ice machine, and tables and chairs. Lighted and secure area, 20 acre stocked spring fed lake with daily fishing permits available. 29 sites overlooking Lake Promise. Covered picnic area adjacent to pavilion. Peaceful and country atmosphere minutes from Troy.

We do recommend

Sisters Restaurant 13153 US-231, Troy, AL

It’s a Southern style buffet filled with “homemades” and totally delicious. The $12.50 pp price can’t be beat either!

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3 ½ hrs/200 miles to

Stopover #10 on our RV trip – a “loop” from Clearwater, FL to Terre Haute, Indiana –

Loop complete and back to our first stopover 3 weeks ago.

Eagles Roost RV Resort

5465 Mill Store Road, Lake Park, GA 31636

229-559-5192

$32/Night. Good Sam -10%.

4 hrs./225 miles

Stop # 11 Back at Home Base – Clearwater, Florida.- with Jasmine the new addition to our family.

You will be able to trace our entire loop by visiting our Blog at

https://snowbirdrvtrails.wordpress.com/2019/08/10/travels-with-niki-new-3-week-adventure/

SUMMARY:

Our Roadtrek Simplicity SRT “Sunset Princess” completed the journey with no issues or malfunctions of any kind.

Total Miles: 2,678

Total Camping Cost: $608.

Saved $225 with Passport America

Saved $21 with Good Sam discount.

Total Gas cost: $489.

Average MPG: 13 (The roof AC really hurts the mileage!)

Restaurant Cost: $568.

——————————————————————————- To start this 3 week loop from Tampa to Terre Haute, IN from the beginning click here: https://snowbirdrvtrails.wordpress.com/2019/08/10/travels-with-niki-new-3-week-adventure/ ——————————————————————————-

Our Trip Continues: Cape Girardeau, MO to Tampa, FL Notes from the road! From Timber Trails Campground 1276 Matts Lane, Mulberry Grove, IL 2 1/2 hrs/170 miles to…

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keijay-blog · 6 years ago

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Roasted Citrus & Herb Turkey

Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! —Nancy M. Niemerg, Dieterich, Illinois

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Old-Fashioned Dressing

Remember Grandma’s delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You’ll love the fact you can make it in your slow cooker. —Sherry Vink, Lacombe, Alberta, Canada

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Grandma’s Cranberry Stuff

What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother’s classic recipe makes the best cranberry stuff to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, Wisconsin

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Sweet Potato Casserole

I got this recipe from a friend years ago, and I’ve used it a lot since! So many of my friends enjoyed it that I’ve sent the recipe all over the country. I make it primarily for Thanksgiving, or with dinner when I’m serving ham. —Eleanor Sherry, Highland Park, Illinois

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Maple Sugar Pumpkin Pie

We make our own maple syrup, and that’s what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont

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Party Potatoes

These creamy tasty potatoes can be made the day before and stored in the refrigerator until you’re ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa

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Creamy Turkey Gravy

With my easy recipe, even someone who has never made homemade gravy before can be assured of success. —Phyllis Schmalz, Kansas City, Kansas.

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Elegant Green Beans

Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I’m asked to share the recipe. —Linda Poe, Sandstone, Minnesota

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Triple Cranberry Sauce

Cranberry fans will ask for this sauce again and again. It’s loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, Illinois

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Angel Biscuits

I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They’re perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri

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Chocolate Caramel Turkey Legs

Mention turkey legs made of pretzels and chocolate, and the kids come running. Let them help by unwrapping caramels for this easy, no-bake treat. —Amy Lents, Grand Forks, North Dakota

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Chocolate Pecan Pie Bars

These yummy pecan bars start with a homemade pastry crust and pile on lots of semisweet chocolate. They’re perfect for a holiday bake sale or casual get-together.—Heather Biedler, Martinsburg, West Virginia

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Barbecue Glazed Meatballs

Stock your freezer with these meatballs and you’ll always have an appetizer on hand for unexpected guests. We even like to eat them as a main dish with rice or noodles on busy weeknights. —Anna Finley, Columbia, Missouri

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Cranberry Waldorf Salad

Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

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Corn Pudding

Jiffy mix and canned corn make this golden corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York

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Cranberry-Orange Roasted Turkey

You’ll have an elegant centerpiece to your meal with this tender, juicy turkey. The cranberry makes it so good. It has such a wonderful aroma and flavor. —Kara de la Vega, Santa Rosa, California

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Holiday Almond Tassies

I make so many of these fancy tassies every year, I use up a 7-pound container of almond paste! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan

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Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original.—Laura Davis, Pocomoke City, Maryland

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Potato Pumpkin Mash

No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas

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Cranberry-Brie Tartlets

My family hosts a holiday drop-in each year, and that’s where these crescent tartlets made their first appearance. They’re easy to make, but look like a gourmet treat. —Cindy Davis, Bonita Springs, Florida

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Blue-Ribbon Apple Pie

This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

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Turkey Soup

My daughter got this recipe from her husband’s mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it’s snowing…which happens a lot where I live! —Carol Brethauer, Denver, Colorado

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Best-Ever Stuffed Mushrooms

Every Christmas Eve, I bring out a platter of my easy stuffed mushrooms. When you want a change, consider fixing the sausage and cream cheese filling on its own—instead of having stuffed mushrooms. It’s a good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado

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Mom’s Sweet Potato Bake

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It’s a yummy treat! —Sandi Pichon, Memphis, Tennessee

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Pumpkin Gingersnap Parfaits

Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. —Lorri Hazen, Twin Falls, Idaho

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Sweet Potato Cheesecake Bars

Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. —Nancy Whitford, Edwards, New York

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Wild Rice Stuffing

Since trying this stuffing recipe from my sister, I haven’t made any other kind. It’s so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming

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Cranberry Orange Mimosas

Mimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. —Shannon Stephens, Lake in the Hills, Illinois

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Gobbler Cakes

I watched a chef make crab cakes and decided to try it with turkey and stuffing. Now the kids request them year-round, so I buy cooked turkey. —Suzee Krebs, Brielle, New Jersey

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Orange Spice Carrots

To get my son to eat veggies, I mix and match flavors and spices. My slow cooker carrots with orange and cinnamon won him over. —Christina Addison, Blanchester, Ohio

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Pistachio Brownie Toffee Bars

These coveted brownie bars are homey and chocolaty awesome. They’ve been a sought-after staple on Christmas cookie trays for years. —Troy Shaw, Warrenton, Oregon

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Ginger-Streusel Pumpkin Pie

I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York

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Mushroom Pastry Tarts

Putting anything on puff pastry crust makes it special, but these mushrooms taste so good that combining the two makes an unforgettable dish. —Susan Scarborough, Fernandina Beach, Florida

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Easy Pumpkin Pie

Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington

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Spinach Dip-Stuffed Mushrooms

I use a melon baller to hollow out the mushroom caps to make them easier to stuff. They also fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario

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Cinnamon-Sugar Sweet Potato Pastries

We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for empanadas. Convenient crescent roll dough makes this recipe easy as pie. —Sarah Vasques, Milford, New Hampshire

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Crab Crescent Triangles

When some friends who love crab were planning a party, I created this recipe for them. The comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

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Minestrone with Turkey

I remember my mom making this soup; now I make it for my kids as often as I can. It’s a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii

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Holiday Crown Pork Roast

Crown roast makes a regal Christmas dinner. Flavored with rosemary, sage and thyme, it’s elegant and simple, a real blessing during the hectic holidays. —Lisa Speer, Palm Beach, Florida

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Coffee Maple Spritz

I like spritz cookies because they’re easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri

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Slow Cooker Caramel Apple Cider

Spiced with cinnamon sticks, allspice and caramel, this warm-you-up sipper will chase away winter’s chill. Serve brimming mugs alongside a platter of festive cookies at your next holiday gathering. —Taste of Home Test Kitchen

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Gorgonzola & Cranberry Cheese Ball

A cheese ball is a classic appetizer to take to any gathering, and it’s so easy to make. This version, studded with tangy dried cranberries, is a holiday hit. —Kathy Hahn, Pollock Pines, California

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Marinated Thanksgiving Turkey

My family enjoys this turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. —Ken Churches, Kailua-Kona, Hawaii

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Honey-Thyme Butternut Squash

This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut

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Crunchy Spinach Casserole

Our holidays would not be the same without this family tradition. My mother made it every Thanksgiving when I was growing up; now I make it every Christmas and Thanksgiving, and my children and grandchildren absolutely love it! We triple the recipe because the kids can’t get enough. —Sharon Scaletta, Johnstown, Pennsylvania

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Crispy Mashed Potato Cakes

I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. —Jeri Psikal, Norman, Oklahoma

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Amber’s Sourdough Stuffing

All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida

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Coconut-Bourbon Sweet Potatoes

What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas

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Foolproof Gravy

Make your Thanksgiving or other special-occasion dinner easy with this can’t-miss recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. —Edie DeSpain, Logan, Utah

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No-Bake Chocolate-Pecan Tartlets

At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster’s Choice and special family gatherings. —Joy Johnson, Culbertson, Montana

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Billie’s Southern Sweet Potato Cake

I made sweet potato cakes for my kids when they were younger and they told me in their little voices, “Mommy, you’re the best baker.” Little did they know that was Mommy’s first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland

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Caramel-Pecan Apple Pie

You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny’s table. —Jean Castro, Phoenix, Arizona

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Herbed Turkey Breast

Like many of you, I always serve turkey for our family’s Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it’s easy to carve. —Ruby Williams, Bogalusa, Louisiana

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Cranberry Jalapeno Cheese Spread

This easy spread is based on several different relishes and spreads I’ve tasted or made before. I love the sweet and spicy combination of flavors. —Diane Nemitz, Ludington, Michigan

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Honey Pecan Pie

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio

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Spiced Toffee Cookies

I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.—Gloria Bradley, Naperville, Illinois

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Cheddar Ham Cups

When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you’d like. -Brandi Ladner Gulfport, Mississippi

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Baked Cranberry Meatballs

You’ve never seen meatballs like these before, with cranberries, sauerkraut and chili sauce adding incredible color and irresistible tang. You’ll love the heavenly aroma, too. —Lisa Potter, Camp Douglas, Wisconsin

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Butternut Squash Oven Risotto

Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. —Katie Ferrier Gage, Houston, TX

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Cranberry Cornmeal Dressing

This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish’s turkey sausage. —Corinne Portteus, Albuquerque, New Mexico

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Roasted Green Beans with Lemon & Walnuts

I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it’s always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia

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Maple-Sage Brined Turkey

When the leaves start turning, it’s turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. —Kim Forni, Laconia, New Hampshire

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Gobble-Up Strata

I always look forward to making strata after Thanksgiving. We invite our neighbors, and they think it’s neat that I prepare another whole meal. — Bonnie Hawkins, Elkhorn, Wisconsin

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Citrus Cranberry Pie

To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen

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Calzone Pinwheels

Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! —Lisa Smith, Bryan, Ohio

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Cranberry Pumpkin Bread

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my “secondhand turkey” casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois

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Cranberry Waldorf Gelatin

We enjoy this easy-to-make salad in the fall when apples are in season. Their crisp freshness adds so much to a favorite dish. — Debbie Short, Carlisle, Iowa

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Apple Mashed Potatoes

I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it’s great with any meat. —Rebecca Page, Pensacola, Florida

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Hand-Held Apple Pies

When I was in high school, my best friend’s mother baked mini apple pies every year. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier, Houston, Texas

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Orange-Glazed Pork Loin

This is one of the best pork recipes I’ve ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

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Cinnamon Apple Cheesecake

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma

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Pumpkin Dessert

“When we bake these layered squares, our kitchen smells wonderful,” writes Ruth Chiarenzsa from her home in La Vale, Maryland. “They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!”

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Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

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Lemony Turkey Rice Soup

While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, Indiana

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Pecan Pie Bars

These bars are rich and delicious – just like pecan pie! They’re perfect for taking to potlucks and other gatherings…I always come home with an empty pan. —Carolyn Custer, Clifton Park, New York

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Taste-of-Fall Salad

My parents stayed with me at a friend’s beautiful ranch for the holidays and I made them this great salad. It turned into every night’s first course. —Kristin Kossak, Bozeman, Montana

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Make-Ahead Turkey and Gravy

Ease the holiday time crunch with a make-ahead turkey recipe that’s ready to serve when you are. It’s a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin

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Maple-Glazed Acorn Squash

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin

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Orange Gelatin Pretzel Salad

Salty pretzels pair nicely with sweet oranges in this refreshing layered salad. It’s a family favorite that’s a slam dunk at Thanksgiving and fall potlucks. —Peggy Boyd, Northport, Alabama

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Potato Soup

I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma

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Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It’s quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

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Holiday Salsa

When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas

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Corn Stuffing Balls

My mom had many “winning” recipes, and this was one of our family’s favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. —Audrey Groe, Lake Mills, Iowa

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Raisin Pecan Pie

I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee

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Bacon Spinach Salad

Even our kids-who normally don’t care for spinach-can’t resist this salad with a rich bacon dressing. Of course, you can use other greens instead of spinach. —Gretchen Kuipers, Platte, South Dakota

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Mushroom & Leek Pie

In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon

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Butternut & Portobello Lasagna

Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

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Crunchy Broccoli Salad

Growing up, I never liked broccoli, but I’m hooked on this salad’s light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa

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Shrimp Lover Squares

At our house, these delicious shrimp squares are a must during family movie and game nights. —Ardyce Piehl, Poynette, Wisconsin

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Pumpkin Bars

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama

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Autumn Pumpkin Cupcakes

These little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. —Wendy Rusch, Trego, Wisconsin

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Potluck German Apple Cake

My mother made this cake for my brothers and me when we were kids. It’s an excellent choice for potlucks any time of year. —Edie DeSpain, Logan, Utah

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Thanksgiving Stuffed Turkey

I’ve tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother’s simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. —Lily Julow, Lawrenceville, Georgia

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Cheesy Corn Spoon Bread

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren’t. —Katherine Franklin, Carbondale, Illinois

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Cranberry Pineapple Salad

Impress dinner guests with this delightfully different take on traditional cranberry sauce. The nuts add a tasty crunch. —Dorothy Angley, Carver, Massachusetts

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Never-Fail Scalloped Potatoes

Take the chill off any blustery day and make something special to accompany meaty entrees. These creamy homemade scalloped potatoes stick-to-the-ribs and are sure to be a favorite. —Agnes Ward, Stratford, Ontario

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Mushroom Asparagus Quiche

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you’ll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

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Grilled Rosemary Pork Roast

When the family’s coming or we’re expecting guests for dinner, I often serve this flavorful grilled pork roast—and it’s always a winner! Chopped apple and sweet honey complement the rosemary and garlic. —Christine Wilson Sellersville, Pennsylvania

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Pumpkin Ice Cream Roll

This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California

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Make-Ahead Butterhorns

Mom loved to make these lightly sweet, golden rolls. They’re beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri

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Pecan-Cornbread Dressing

Plenty of pecans and bacon give this stuffing a unique flavor— while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen, Milwaukee Wisconsin

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Gingersnap Rum Apple Crisp

My mother makes incredible apple crisp, and I’ve added a few twists of my own. We think it’s best warm with vanilla ice cream. —Nancy Heishman, Las Vegas, Nevada

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Spice Cookies with Pumpkin Dip

My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. —Kelly McNeal, Derby, Kansas

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Candy Bar Fudge

My manager at work, who knows I like to try new treat recipes, shared this one with me. I’ve made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it’s like a candy bar. Everyone who’s tried it loves it. —Lois Freeman, Oxford, Michigan

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Honey Cornbread

It’s a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it’s difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey

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Beans ‘n’ Caramelized Onions

Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland

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Cranberry Bundt Cake

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas

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Cranberry Chutney

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. —Karyn Gordon, Rockledge, Florida

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Baked Spinach Dip Loaf

Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta

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Sugar-and-Spice Candied Nuts

Here’s a wonderful snack to have on hand for entertaining, gift-giving or just munching anytime. With a sweet-spicy coating, the crunchy mixed nuts are hard to resist.—Tonya Burkhard, David, Illinois

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Festive Three-Grain Salad

Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. —Teri Kreyche, Tustin, California

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Deep-Dish Apple Pie

This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts

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