Don’t forget, MARTIN’S is making shopping even easier this Thanksgiving with MARTIN’S Direct, a new online shopping experience!
Skip the line and order your groceries online or on the Martin’s app today! Visit martinsfoods.com for offer details and start your order today!
Congratulations to our winners!
Jeanie Cameron – CREAMY CORN
1-32oz bag frozen whole kernel sweet corn 1/2 tsp salt 2 tablespoons sugar 1/4 C water 1-8oz pkg cream cheese 1/2 C (1 stick) butter Optional: cooked crumbled bacon 1. Place corn in a 4-5 qt crockpot. Sprinkle corn with salt and sugar. Drizzle with water. Place block of cream cheese and stick of butter on top of corn mixture. DO NOT STIR. 2. Cover and cook on LOW setting for 4 hours. Stir well before serving. 3. Garnish with crumbled bacon, if desired.
Laurie Bowers – SOUTHERN SWEET POTATOES
Southern Sweet Potatoes 3 cups mashed sweet potatoes 1 cup white sugar ½ stick margarine, melted 3 large eggs, beaten 1 tsp. vanilla 1 small can evaporated milk Topping: 1 cup brown sugar ½ cup flour 1/3 stick margarine 1 cup nuts Mix first ingredients and pour into greased baking dish (9 x 13). Crumble topping mixture and pour over sweet potatoes. Add additional nuts for garnish, if desired. Bake for 35 minutes at 350.
Heather Long – COMEBACK CHARLIE
Comeback Charlie Every Thanksgiving when everyone has finished their plates. I take all of the leftovers. First layer is mashed potatoes followed by Turkey, corn, Green beans, sweet potatoes topped with stuffing and drizzled with gravy. It is the meal that we freeze and when we are ready we pull it out and have thanksgiving all over again. Come back charlie! It’s been a family tradition since I was a little girl.
Beverley Steele – GRANDMA’S PEANUT BUTTER COOKIES
½ cup Peter Pan creamy peanut butter ½ cup sugar ½ cup brown sugar ½ cup butter- softened 1 room-temperature egg 1-1/4 cup all-purpose flour ¼ tsp. table salt ¾ tsp. baking soda ½ tsp. baking powder Sugar sprinkles Pre-heat oven to 375 degrees. Mix peanut butter, butter, brown sugar and regular sugar in a large bowl. Add egg. Add flour, baking soda, baking powder, and salt. Once well mixed, chill for 1-2 hours in refrigerator. Grease a cookie sheet. With chilled dough, create small dough balls – about the size of a silver dollar. Space them about 2-3 inches apart on cookie sheet. Using a fork, create a cross hatch pattern by pushing lightly on dough balls. Add sprinkles as desired. For soft and chewy cookies, bake about 10 minutes. Let cool for 15 minutes before moving from cookie sheet. Enjoy!
Barbara Price – CRANBERRY SAUCE
Cranberry Sauce 1 cup of Granulated sugar 1 cup of orange juice ( or water) 1 orange 12 ounces of Fresh cranberries 2 Cinnamon sticks pinch of ground cinnamon 1/4 teaspoon of vanilla extract add to a sauce pan orange juice, cinnamon sticks, 3/4 of the cranberries and sugar. Reduce heat to medium and when the cranberries have burst, add remaining cranberries. Zest the orange and add Orange zest, ground cinnamon, and vanilla cook for 1 min. remove from heat and let cool transfer to serving bowl of choice and garnish with orange slices and cinnamon sticks and fridge until ready to use