Thanksgiving Recipe Contest

For our Thanksgiving Recipe Contest, we are looking for the yummiest Thanksgiving recipes you can find! These recipes can be main dishes, vegetable dishes, salads, desserts, or drinks/punches! If you found a small picture of the dish, send it along!

HERE ARE THE RULES:

1. You must be a member of Dreamers Odyssey to submit a recipe, however anyone from Dreamers Odyssey may vote for you!
2. It doesn't matter what team you are on! You are all welcome to participate!
3. Only one recipe may be submitted per member per site.

Entering is easy! Once you've put the finishing touches on your recipe,

Include the following information:
Your Name
Your Email Address
Dreamers Odyssey Team You're On
Name of Your Website

All entries must be received no later than 10:00 PM (EST) Sunday, November 12th, 2023.
Contest will run for one (1) week ONLY! (November 13th - 16th, 2023)

Prizes will include a graphic award for each place plus a participant award!

~ THANKSGIVING RECIPE ENTRIES ~

#1

PUMPKIN PIE
SANDY HOOK RESTORATION / DREAMS OF ATLANTIS

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Instructions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin
and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes
or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or
refrigerate. Top with whipped cream before serving.

#2

STRAWBERRY JELLO SALAD
THE FAERY POOL / MYSTIC MOONLIGHT

Directions:

In a large bowl, dissolve 2 small boxes of strawberry - banana gelatin in 2 C. boiling hot water.
Stir in 2 packages of thawed frozen strawberries, pineapple (if wanted), and 2 sliced bananas.
Pour half of the mixture into a 13-in. x 9-in. dish. Refrigerate for 1 hour or until set.
Set the remaining gelatin mixture aside and cover.
Spread sour cream evenly over the chilled gelatin mixture. Spoon remaining gelatin mixture over top
and add more sliced bananas. Chill overnight.

Yield: 12-15 servings.

#3

THANKSGIVING TURKEY CUPCAKES
SHANNON'S TITANIC WORLD / MYSTIC MANOR

TOTAL TIME: 1 hour

INGREDIENTS: Cupcakes, tops flattened and lightly frosted (see Dark Chocolate Cupcakes and Chocolate Buttercream) Oreo cookies Whoppers Miniature Reese's peanut butter cups Candy corn Assorted icing - yellow,
white and red

FIRST STEP: Grab a cookie. You don’t have to put frosting in there, but I like to because it holds in the candy
corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candycorn. If you’re in some sort of candy corn shortage, you can cut off the white tips to use
later for your beaks. I think the candy corn sticks in better with the tip so I leave it on. Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie. It helps to
place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups. Take a sharp knife and cut a sliver off of one end.

It helps to gently cut in a sawing motion so you don’t break the PB cup.

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall. My frosting
was a bit soft, so they needed the extra support. Place a dab of frosting on the pb cup, and place it on the cookie.

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the
side of the whopper that hits both the cookie and the PB cup. While they’re still laying there, use a dab of
frosting (I use yellow) and glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes,
and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little
sprinkle like I’ve used. A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet. If you have red frosting
too (usually comes in a set with the tube of yellow) you can add a little gobble gobble.

#4

CHEWY CARMEL APPLE COOKIES
ECHOES OF A SNOW LEOPARD / DREAMS OF ATLANTIS

Chewy Caramel Apple Cookies

Ingredients:

1 ½ cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 ½ cups old-fashioned oats
½ cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 egg
2 tablespoons milk
¾ teaspoon vanilla
2 baking apples, peeled, chopped
20 caramels, unwrapped
2 tablespoons water

Directionus:

1. Heat oven to 325°F. Line cookie sheets with cooking parchment paper.

2. In medium bowl, mix flour, baking soda and salt with whisk; stir in oats.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy.
Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed,
beat in flour mixture until blended. Stir in apples.

3. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

4. Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.

5. In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth.
Drizzle warm glaze over cookies. Let stand 15 minutes or until set.
Store tightly covered up to 5 days.

#5

MARCHMALLOW TREAT TURKEY DESSERT
SCAREDY CATS / MYSTIC MANOR

Ingredients:

Nonstick cooking spray
¼ cup butter
1 10 ounce package tiny marshmallows
1 13 ounce jar marshmallow creme
2 teaspoon vanilla
Pinch of salt
10 cup crisp rice cereal
24 ounce semi-sweet or milk chocolate, chopped and melted
12 peanut butter sandwich cookies with peanut butter filling
108 pieces candy corn
24 candy eyes
6 yellow chocolate-coated candy pieces, halved
12 red chocolate-covered sunflower seeds
Directions

Line a 15x10x1-inch baking pan with foil, extending foil over the edges. Coat foil with nonstick cooking spray; set aside.

Melt butter over low heat. Add marshmallows; cook until melted. Stir in marshmallow crème, vanilla, and salt.
Remove from heat. Gently stir in cereal.
Transfer to prepared pan. Use greased wax paper to press firmly.
Cover the treats with a sheet of wax paper and a sheet of foil.
Place another 15x10x1-inch baking pan on top of the treats; add a few unopened cans of food to the top of the pan for weight.
Weigh treats down and let stand at least 1 hour.

Using a 3-inch round cutter, cut 12 circles out of the marshmallow treats.
Dunk each circle treat in melted chocolate.
Press a sandwich cookie on top, leaving 1/2-inch of space from the top of the cookie to the edge of the circle treat.
Place 5 candy corn pieces around the cookie to mimic tail feathers (place one candy corn in the 1/2-inch space above the cookie top).
Use remaining melted chocolate as glue and attach candy eyes, yellow candy as beaks and red candy as snoods.

DAILY SCORES
(Voting is open to anyone, not just Dreamers Odyssey members!)

Site Name	Monday	Tuesday	Wednesday	Thursday	Bonus	Total
Recipe #1 SANDY HOOK RESTORATION	~7~	~7~	~8~	~8~	+4	~34~ Tie!
Recipe #2 THE FAERY POOL	~8~	~8~	~8~	~8~	+4	~36~
Recipe #3 SHANNON'S TITANIC WORLD	~6~	~8~	~7~	~9~	+4	~34~ Tie!
Recipe #4 ECHOES OF A SNOW LEOPARD	~7~	~7~	~6~	~9~	+4	~33~
Recipe #5 SCAREDY CATS	~8~	~9~	~8~	~8~	+4	~37~
Recipe #6 WAITING FOR YOU	~~**	~~**	~~**	~~**	~~**	~TOTAL~

Dreamers Odyssey

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