November 23, 2021 — Something we’ve come to know about cardies is that you’re generally great at thinking ahead and being well-prepared, so we’re guessing you already have a lovely Thanksgiving feast planned.
At Cardthartic, we’ve been busy cooking up 72 new products to have ready for you in January and, now that all those layouts for new cards, boxed notes, magnets, art prints, and minicards (whew!) are off to the printer, I have a hankering to share one of my favorite turkey day recipes with you. And it will be grand it you can carve out some time to post one of your own for others in the community to see and enjoy. The 2021 Great Cardie Recipe Swap, woohoo!
I learned of this totally LDL-inducing dish through my longtime friend and contributing cardie Susan Lyon probably 30 years ago now. It was a holiday go-to from her mother, Pat Piecuch. When I, as a Thanksgiving holiday houseguest, offered to help in the kitchen, I was handed a recipe card and warned, “Don’t think about it, just make it.”
Hahaha, that caveat was because this casserole sounds like such a totally disgusting combination of unhealthy ingredients that it’s hard for any lover of life to consider making it, much less eating it! But, trust me, I have served and/or taken this casserole to so many Thanksgiving and Christmas gatherings over the years that I have learned from experience to print out the recipe ahead of time in anticipation of all the guests who will ask for it. Truth be told, my mouth is watering at the mere mention of this once-a-year ungodly delicacy.
If cooking is not really your thing, have you considered card writing?!? 🧚🏽♀️ Hehe, Susan not only shared the casserole recipe, she wrote the knitting card message that you’ll see below along with a slew of other cards featuring various hobbies. And wait until you see our new designs come January — nearly a dozen fellow cardies had a hand in creating them, and especially for those of you who unknowingly inspired them, seeing your name on the card backs should be a fun surprise. 🤩
Remember now, “Don’t think about it, just make it!” And if you’d care to share any favorite recipes of your own with the cardie community, bring ’em on. Let’s all enjoy!
Jodee Stevens
Founder & Chief Creative
This recipe sounds great, Jodee! I want to try it– and thanks for sharing. Thanks for EVERYTHING! I am so thankful for you and your wonderful cardie staff and friends. Happy Thanksgiving!
Love,
Judy
Happy Thanksgiving Jodee and staff and please pass our blessings on to Hannlis too. I think I speak for all of our Cardies when I say we are thankful for you!! XXX000 Paige
AMEN
I grew up with this recipe—except my mother added slivered almonds. She made it for every big family dinner. I had not eaten it in years (my mom died 22 years ago) until a friend brought it to book club a few weeks ago. Oh, the memories flooded back!
Happy Thanksgiving, Jodee!
My favorite recipe this time of year…
WILD RICE WITH MUSHROOMS AND ALMONDS
1 cup uncooked wild rice
¼ cup butter or margarine
½ cup slivered almonds (optional)
2 tablespoons snipped chives or chopped green onions
1 can (8 ounces) mushrooms stems and pieces, drained
3 cups chicken broth*
Wash wild rice by placing it in wire strainer; run cold water through it, lifting rice with fingers to clean thoroughly. Or alternate method, place wild rice in a kettle with warm water; stir thoroughly and drain. Repeat at least three times.
Melt butter in large skillet. Add rice, almonds, chives and mushrooms; cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325 degrees. Pour rice mixture into un-greased 1½-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake about 1½ hours or until all liquid is absorbed and rice is tender and fluffy.
6 to 8 servings.
*You can buy canned chicken broth or use chicken bouillon.
M-m-m-m-m! Can’t wait to try some of these recipes — thank you. Here’s a super easy appetizer/snack to share if you are gathering with loved ones this year. Chop up some green olives with pimento and stir them into a softened package of cream cheese. So good with Club crackers ; ) Warm wishes to all Cardies!
Everything tastes better with a little glass of SANGRIA :)
2 cups orange juice (NO pulp)
Wine: two (750 ml) bottles or one (1.5 L) bottle or 6 cups
1 cup rum – Bacardi Superior (Clear rum)
½ cup sugar
1 orange – sliced thin in half-moons (peel the orange skin off – optional)
1 lime – sliced thin in half-moons
1 apple – peeled, cored & sliced
1 large cinnamon stick
• In a 1 gallon pitcher combine above ingredients
• Stir well
• Refrigerate for at least 1 hour (I make it 24 hours ahead)
• Serve in large wine glasses
• The soaked fruit is great the next day if some is leftover ;)
This recipe looks like a great way to make green beans edible! I can’t wait to see the new cards. Happy Thanksgiving, Jodee!
What a great idea, Jodee! Sticking with unhealthy I now only make this for my family reunions. Not that I’m trying to shorten their lives or anything.
Oatmeal Carmelitas
3/4 sm jar carmel ice cream topping
1 c. flour
1 c. oatmeal
3/4 c. brown sugar firmly packed
1/2 t. baking soda
1/4 t. salt
3/4 c. butter melted
1 c. chocolate chips
1/2 c. pecans
Combine all ingredients but chocolate chips, pecans and caramel. Press 1/2 of crumbs in 11 x 7 pan. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and pecans. Spread caramel carefully over mixture. Top with remaining crumb mixture. Bake 15 – 20 minutes long. Chill for 1 – 2 hours.
As always, Jodee, thankful for you and Cardthartic.