By M. Clare Haefner
Killeen Daily Herald
In some families, siblings break the wishbone each Thanksgiving. Mine has a crescent roll-eating contest. Well, at least my brothers do.
I don't remember how many years ago it started, but the crescent roll-eating contest has become a Haefner family Thanksgiving tradition.
Each year my brothers, and now my brother-in-law, see who can eat the most crescent rolls during the meal.
It's not a timed event - they get the entire meal to see how many they can pack away while still enjoying all the other food.
But it is entertaining.
Sometimes my sister and I get on it, hiding crescent rolls under napkins or trying to make the guys lose count.
I think the record stands at 10, but I couldn't confirm it, since each brother claims he holds the title.
But that's not really the point. The contest is just our way of bonding during the holiday. No matter how many crescent rolls they eat, we all have fun and enjoy the time together.
Here's one more recipe we'll be enjoying this year. My mom got this recipe from a colleague a few years ago and we enjoy eating it as an alternative to cranberry sauce.
1 bag fresh cranberries (frozen works, too, just thaw before using)
1 medium orange
1 cup crushed pineapple (Use an entire small can or about half of a big can.)
½ cup sugar or splenda
½ cup chopped pecans
In a blender or food processor, chop cranberries and orange, including peel.
Add sugar and pineapple and blend again.
Transfer to serving dish and stir in pecans.
Serve chilled and refrigerate or freeze leftovers.