Roasted Brussel Sprouts With Bacon

Ready for a fresh take on Holiday vegetables? Here’s a recent favorite. I’ve been cooking this all fall and look forward to a new addition to the Thanksgiving table this week. If you like brussel sprouts and bacon, this is a great recipe to try. The recipe is from “A Fresh Take On Thanksgiving“, my latest HBHW cookbook.

Roasted Brussel Sprouts With Bacon
  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 4 slices of bacon
  1. Preheat your oven to 400F.
  2. Clean and trim your Brussels sprouts. Cut larger sprouts in half if needed. In a large bowl, toss the sprouts with olive oil, salt and pepper. Spread them out on a large baking sheet.
  3. Dice the uncooked bacon and sprinkle it over your sprouts.
  4. Bake the sprouts for 30 minutes or until they are tender and start to brown just a bit around the edges.


brussels sprouts with baconA Fresh Take On Thanksgivingfresh-thanksgiving-small

Ready for something a little different, a little fresher and a little lighter for Thanksgiving this year? You’ll find recipes including:

  • Cheesy Mashed Cauliflower
  • A Lighter Take On Stuffing
  • Roasted Brussel Sprouts with Bacon
  • Green Bean Casserole with Fresh Fried Onions
  • Creamy Cole Slaw
  • Turkey Gravy
  • Mushroom Gravy (gluten free and vegan)
  • Sage and Butternut Squash Soup
  • Thanksgiving Quiche – perfect for leftovers

Get your copy today at:

Thanksgiving Giveaway – Comment For A Chance To Win

UPDATE:  I’ve extended this Thanksgiving Giveaway through Thanksgiving Day, November 24thI didn’t want the fun to end so quickly and I wanted to give you more time to comment.  I would also like to spread the word about a second chance to win!  My friend Patti Winker over at is also offering a chance to “comment to win” this same collection.  So be sure and stop over and share your favorite Thanksgiving memories or recipes with Patti as well.

While I was putting away the groceries for our big Thanksgiving meal, I got to thinking about how thankful I am for all I have.  That’s one of the reasons I put together a Thanksgiving Thank You Sale, but I decided I didn’t go far enough.

I want you, my readers, to know how much I appreciate the time you take to stop by HBHW.  Most importantly, I want you to know how much I value your comments, the recipes you share, and all the frugal tips.

So, to say THANK YOU to all my readers, I am offering a chance to WIN this collection of ebooks.  All you have to do for a chance to win is answer this question in the comment section below before midnight November 24:

“What is your favorite Thanksgiving food or recipe?”

Scroll down to the comments section of this post and just share a specific food you enjoy or even post the entire recipe if you wish.  You can even share a food or recipe that was a real failure!  I will then randomly pick a winner from the comments posted and that person will receive my Thanksgiving Thank Your Collection of ebooks.

It’s that simple.  Comment for a chance to win by midnight, November 24.  Be sure to include your email address so I have a way to let you know if you win.

Have fun sharing your Thanksgiving recipes or stories about food.  Good luck to you all and, again, Thank You for spending your valuable time with me!

Warm regards,
The Hillbilly Housewife

p.s. Congratulations, Alice Lawrence!  Your comment was randomly chosen and you have won the Thanksgiving Thank You collection.  I appreciate the story you shared about the Super Sage dressing your dear husband so kindly made.  Those are the memories that keep our dear ones close to our heart forever.  Thank you!

And thank you everyone for sharing your fun, touching, and delicious (and sometimes not so delicious!) memories of the food and the moments spent over the years during the Thanksgiving holidays.  I am thankful for each and every one of you!

Pumpkin Pudding

I don’t have to be gluten free. But I make a pumpkin pudding that has the same ingredients as a pumpkin pie minus the pie crust. It is delicious warm or cold. I serve the pudding anytime of the year, but it is especially good on a cold night when it is served warm. I serve the pudding in a bowl because the dessert makes a sauce from the butter and brown sugar.

Pumpkin Pudding

  • 2 TBSP soft butter
  • 1/2 cup brown sugar
  • 16 oz can pumpkin puree
  • 3 eggs
  • 2 cups whole milk or 12 oz can evaporated milk
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla

Preheat oven to 350 degrees

Spread butter around the bottom and sides of a 1-1/2 quart baking dish. Sprinkle brown sugar over butter.

In a bowl mix together all other ingredients, blending well. Pour into prepared baking dish. Set dish in pan of hot water.

Bake for 1 hour till set.

Serve warm or cold with whipped cream.


The Hillbilly Housewife Thanksgiving PlannerThe Hillbilly Housewife Thanksgiving Planner

Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.

If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.

There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.

Leftover Turkey And Stuffing Stuffed Peppers

  • 1 Tbsp butter or margarine
  • 1 garlic clove, minced
  • 1 cup stuffing leftovers
  • 1 cup cooked turkey leftovers, chopped fine
  • 3/4 cup stewed tomatoes (you can also use a variety of leftover veggies)
  • 4 bell peppers, tops cut off and insides cleaned, save tops, remove the stems
  • 1 cup shredded Monterrey Jack or Mozzarella cheese (or anything you have leftover)

Preheat the oven to 400 degrees and lightly oil a baking pan deep enough to hold peppers upright.
Heat a large skillet over medium heat, add butter, melt, then add garlic, cooking just until garlic softens.
Add to the skillet the stuffing, turkey, and tomatoes; remove skillet from heat.
Set the peppers into the baking pan and spoon in the mixture from skillet.
Top with the shredded cheese, then set the tops of the peppers loosely on top of the cheese, like a lid.
Pour 1/4 cup water into the bottom of the baking dish, around the peppers.
Cover baking dish with foil and bake at 400 degrees for 10 minutes, then uncover and bake another 10 minutes or until the peppers are soft and the cheese has melted.
Remove and let sit for 3 or 4 minutes.
Makes 4 individual servings.

Thanksgiving Table Shepherd’s Pie

  • 4 cups cooked turkey, shredded
  • 3 cups cooked vegetables, anything you have leftover
  • 1 cup gravy
  • 4 cups leftover mashed potatoes
  • 1 egg
  • 1 Tbsp cream cheese; room temperature
  • salt and pepper to taste
  • 2 Tbsp butter or margarine, broken up
  • dash paprika

Preheat oven to 400 degrees and grease a large pie plate or casserole.
Heat turkey, vegetables, and gravy in a saucepan until warmed through, then turn into prepared dish.
Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again.
Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely.
Stick pieces of butter all over the potatoes and sprinkle with paprika.
Bake at 400 degrees for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.

Mashed Potato And Sausage Egg Casserole

  • 1 Tbsp vegetable oil
  • 3 cups mashed potatoes
  • 12 ounces breakfast sausage links, cut into little pieces
  • 1/2 cup cooked broccoli florets, chopped (substitute other cooked vegetables if desired)
  • 12 large eggs
  • 1/3 cup flour
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 tsp fresh thyme, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup butter, melted
  • 1 cup shredded Cheddar cheese

Preheat oven to 375 degrees and coat a 9×13 baking pan with 1 Tablespoon oil.
Arrange 6 scoops (1/2 cup each) of mashed potatoes evenly in baking pan forming mounds,then make a “crater” in the top of each pile of potatoes with a small ladle or spoon.
In a skillet, fry the sausage until golden brown, about 4 to 5 minutes.
Divide the sausage evenly, putting them in the potato mound craters.
Divide the cooked broccoli evenly and distribute among the potato mound craters.
Whisk eggs together in a large bowl until frothy, then Whisk in flour, baking powder, salt, thyme, and onions, and melted butter.
Pour the egg mixture into the potatoes and let run all over, covering the potato mounds.
Sprinkle cheese all over the tops of each potato mound.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until cheese is melted and potatoes are bubbling hot.
Serve by taking a spatula and scooping up each potato mound individually onto a plate.

Black Friday Shopping Day Ham Sandwiches

  • 1 1/2 cup leftover ham, chopped
  • 1/2 cup mayonnaise
  • 2 Tbsp pickle relish
  • 1 Tbsp Dijon mustard
  • 1 tsp grated onion
  • salt and pepper to taste
  • kaiser rolls or other sturdy bread

In a food processor, put the ham and pulse until finely minced.
Put in a bowl and add the remaining ingredients; taste and season as desired.
Spread mixture on bread, bun, or crackers for a quick lunch or dinner on a busy shopping day after the holidays.

Easy Baked Brie With Cranberry Orange Glaze

  • 1 package of refrigerated crescent rolls
  • 1 round or wedge of Brie cheese (do not remove rind)
  • 1/2 to 1 cup leftover cranberry orange relish (depending how much Brie you use)
  • 2 Tbsp butter, melted
  • sprinkle of light brown sugar

Preheat oven to 350 degrees F, and lightly spray a cookie sheet or cover with parchment paper.
Unroll the crescent rolls on the cookie sheet, pinching the perforations closed.
Set the Brie on top of the dough.
Top the Brie evenly with the leftover cranberry orange relish. Pull the dough up over the Brie, with the seams facing up, cutting off the extra dough as you go.  Pinch the seams together.
Drizzle melted butter over the dough (or brush it on) and sprinkle the brown sugar on top.
Bake at 350 degrees for 25 to 30 minutes or until the pastry is golden brown.
Remove and let stand at room temperature for 8 to 10 minutes.

Baked Brie

Fried Stuffing Nibbles With Cranberry Pesto

  • 6 cups leftover stuffing
  • 2 eggs
  • 2 teaspoons milk
  • 1 cup seasoned fine bread crumbs
  • 1 cup leftover cranberry sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup walnuts
  • oil for frying

Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
In a small bowl, add the eggs and milk and whisk until blended well.
In a separate small bowl, put the bread crumbs.
Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the pesto.
To prepare pesto:  Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
To prepare stuffing nibbles:  In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired.
Serve with the cranberry pesto as a dip.