I'm grateful for each of you who support me in one way or another through the year. May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most of all, thankful hearts.
Here are some tasty ideas for you to consider adding to your Thanksgiving menu.
There are options to 'slim down' this scrumptious dish for folks who need to watch their sugar intake.
CRANBERRY ORANGE LAYERED SALAD
CRUST:
1/2 c. all purpose flour
1/2 c. chopped pecans
3 Tb. firmly packed brown sugar
4 Tb. butter, melted
FILLING:
1 (8 ozs.) pkg. cream cheese, softened
3 Tb. white sugar (or sugar substitute)
4 - 6 ozs. frozen whipped topping, thawed
1 (4-serving size) (sugar free) box orange jello
1 c. boiling water
1 can (14 ozs.) whole-berry cranberry sauce, chunked
(just use a knife inside the can to cut into chunks)
1/2 c. cold water
1/2 c. chopped nuts, optional
Garnish: whipped topping, whipped fresh cranberries
Preheat the oven to 350*. Spray 9" x 9" square pan with nonstick cooking spray. In a medium sized bowl, add flour, pecans and brown sugar; combine to mix. Add melted butter and stir until evenly mixed. Press into bottom of prepared pan. Bake about 12 minutes, or until lightly browned. Cool to room temperature.
In a medium sized bowl (same one if you want!) beat softened cream cheese and sugar until smooth, using a mixer at medium speed. Beat in whipped topping until blended. Spread evenly over the cooled crust. Cover and refrigerate for at least 3 hours, or more if necessary.
In a large glass bowl, pour boiling water over jello, stirring until dissolved. Stir (or whisk) in cranberry sauce. Add 1/2 c. cold water, stirring until combined. (If using nuts, add now). Refrigerate jello for about 20 minutes or so until it just begins to thicken, then slowly pour over cream cheese layer.
Cover and chill for at least 3 hours or up to 2 days. Cut into 6 or 9 squares for serving, topped with more Cool Whip and a few fresh cranberries if desired.
CREAM CHEESEY CORN BAKE (Crockpot or Oven Options)
4 ozs. cream cheese, room temp
3/4 c. milk
3 eggs
1 pkg. Jiffy cornbread mix
1 (15 ozs) can corn, drained
1 (15 ozs) can creamed corn
1 c. shredded cheddar (or cojack) cheese
Spray 9" x 13" baking pan with non-stick spray. (Or a 9" x 13" crockpot) Preheat oven to 350.
In large bowl, combine cream cheese with milk, then blend in eggs. Add remaining ingredients.
If baking in oven, bake about 35 minutes; remove and serve warm. If baking in crockpot, turn on high, bake for just about 2 hours. (I always stretch a double layer of paper towels under the lid to catch any moisture).
Your family will ask for this sweet treat again and again!
NO BAKE PEANUT BUTTER PIE
Homemade Pie Crust or Graham Cracker (or Chocolate) Crust
1 sm. box (4 serving size) instant vanilla pudding
1 pint 1/2 & 1/2 (2 c.)
2/3 c. crunchy peanut butter
1-1/4 c. powdered sugar
8 ozs. (lite) Cool Whip
If using homemade crust, bake accordingly. Cool completely.
In small bowl, combine peanut butter and powdered sugar with a fork until crumbly. Set aside.
In medium bowl, combine pudding mix with half and half; whisk for about 2 minutes. Stir in half the Cool Whip.
Add about 2/3 of the peanut butter crumbles to the bottom of the crust, spreading evenly. Top with pudding and spread evenly. Add Cool Whip to the top and cover evenly. Top with the remaining peanut butter crumbles. Chill for at least 1 hour before serving.
I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever.
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