CORNBREAD STUFFING (SOUTHERN)
½ cup butter ½ cups chopped green pepper
5 or 6 cups cornbread crumbs 2 tsp salt
6 cups soft bread crumbs ½ tsp pepper
½ oz turkey drippings ½ tsp poultry seasonings
1 cup diced celery 2 beaten eggs
½ cup chopped onions
Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.
By Grandma Jean Black

THANKSGIVING CUPSCAKES
makes 18 cupcakeS
1 cup shredded sweetened coconut
pumpkin cupcakes,
simple chocolate butter cream frosting
18 covered coconut marshmallows
36 chocolate sprinkles
90 mini gummy fish (orange, red, and yellow)
1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside
3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows
4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.

Coconut Sweet Potatoes super yummy
3 cups mashed sweet potatoes (fresh 3 to 4)
½ cup sugar
2 eggs
1 tsp vanilla
½ cup milk
½ cup soft butter
mix all together and put in a 9x13 pan
Topping
1 cup coconut
½ cup brown sugar
1 cup pecans chopped
1/3 cup flour
1/3 cup butter
mix to cumble sprinkle on top of mixture
bake 375 for 20 minutes
by Laura Tuttle