One Day closer to Holiday

As promised, here are more Thanksgiving recipe ideas:

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Pumpkin Rice Pudding

1 1/2 C. cooked rice
2 C. milk
2 eggs
3/4 C. pumpkin puree
1/2 C. sugar
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. vanilla
–
Preheat oven 350 degrees F.
In bowl, whisk milk, eggs & pumpkin
until combined. Whisk in sugar, salt,
pumpkie pie spice, cinnamon & vanilla
until combined. Stir in cooked rice &
transfer to glass baking dish. Bake
1 hour 15 minutes until custard is
set.

(recipe: hoteastandcoolreads.com)
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Creamy Broccoli/Bacon Bake

6 C. small broccoli florets
2 carrots, sliced
1 (8 oz) tub cream cheese spread
(Kraft Philadelphia)
2 T. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 C. (Kraft) Triple Cheddar
Cheese (with a touch of Philadelphia)
4 slices bacon, cooked/ crumbled
–
Preheat oven 425 degrees F.
In large saucepan of boiling water
add broccoli & carrots; cook 2-3
minutes until crisp-tender. Drain,
reserving 1/4 C. cooking water.
Mix next 3 ingredients until blended.
Return cooked vegetables to saucepan.
Add cream cheese mixture & onions,
stir until evenly coated with sauce,
adding reserved cooking water if
necessary for desired consistency.
Spray a 2 qt. casserole dish with
nonstick cooking spray & spoon
mixture into dish. Top with shredded
cheese & bacon. Cover & bake 25
minutes until heated through,
uncovering for last 5 minutes.
Serves 8 (1/2 C. each)

(recipe: Kraft recipes)
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Crockpot Glazed Carrots

2 lb. carrots, peeled/sliced into
1/2″ pieces
1/4 C. butter, melted
1/3 C. brown sugar
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 T. chopped parsley
–
Place carrots in crockpot. In
small bowl whisk butter, brown
sugar, salt, cinnamon & nutmeg –
pour over carrots & toss to coat.
Cover & cook on High 3 hours
until carrots are tender.

NOTE: If you’d like to thicken
the glaze, remove cover & cook
on High an additional 15 minutes.
Sprinkle parsley on top & serve.
Serves 8

(recipe: dinneratthezoo.com)
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Hot Spinach Apple Salad

6 strips bacon, diced
1/4 C. cider vinegar
3 T. brown sugar
9 C. fresh baby spinach
2 unpeeled large red apples,
thinly sliced
1 medium red onion, chopped
(about 3/4 C.)
–
In large skillet cook bacon until
crisp. Remove to paper towels,
drain grease – reserving 2 T.
In same skillet combine vinegar,
brown sugar & reserved grease –
bring to boil; cook & stir until
sugar is dissolved. Cool slightly.
In a serving bowl combine spinach,
apples, onion & bacon. Drizzle
with warm dressing; toss to coat.
Serve immediately. Serves 10

(recipe: tasteofhome.com)
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Creamy Grape Salad

4 C. each green & red seedless
grapes, halved
2 C. fresh pineapple chunks
1/2 C. slivered almonds, toasted
4 oz. (half of 8 oz pkg) cream cheese
1/2 C. sour cream
1/4 C. packed brown sugar
–
In large bowl combine fruit & nuts.
Microwave cream cheese in micro-
waveable bowl on High 20-30
seconds until softened; whisk
until creamy. Add sour cream &
sugar; mix well. Add cream cheese
mixture to fruit – mix lightly.
Serves 12 (1/2 C. each)

(recipe: Kraftrecipes)
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Roasted Butternut Tossed Salad

4 C. cubed/peeled butternut
squash (about 1 lb)
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceberg
lettuce
1/2 C. shredded Cheddar cheese
6 T. poppy seed salad dressing,
divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted
4 strips bacon, cooked/crumbled
–
Preheat oven 400 degrees F.
In large bowl toss squash & onion
with honey, salt, garlic powder &
pepper – transfer to 15 X 10 X 1″
baking pan sprayed with nonstick
cooking spray. Bake 20-25 minutes
until vegetables are tender, stirring
once. Cool slightly.
In another bowl, combine spinach,
lettuce, cheese & squash mixture.
Just before serving, drizzle with 4T.
dressing & toss to coat. Divide
salad among 8 plates; top with
stuffing cubes, cranberries, almonds
& bacon. Drizzle with remaining
dressing. Serves 8

To toast nuts: 
Preheat oven 350 degrees F.
Place nuts in shallow baking pan
& roast 5-10 minutes (OR) cook
in a skillet over low heat until
lightly browned, stirring
occasionally

(recipe: tasteofhome.com)
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Mushroom Stuffing

4 strips bacon, diced
4 ribs celery, chopped
1 medium onion, chopped
1 lb. fresh mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz) pkg. corn bread stuffing
1/2 C. chopped celery leaves
2 T. minced fresh parsley
4 large eggs, lightly beaten
2 1/2 C. chicken broth
1 T. butter
–
Preheat oven 350 degrees F.
In large skillet cook bacon until
crisp; remove to paper towels.
Drain grease-reserving 2 T.
Saute celery & onion in drippings
until tender. Add mushrooms, sage,
salt/pepper – cook & stir 5 minutes.
Remove from heat; stir in stuffing,
celery leaves, parsley & bacon.
Combine eggs & broth; stir into
stuffing mixture. Spray a 9 X 13″
baking dish with nonstick cooking
spray & spread mixture into pan.
(dish will be FULL). Dot with butter;
cover & bake 30 minutes (and
stuffing temperature reaches
165 degrees F.). Uncover & bake
10 minutes longer until lightly
browned. Makes 13 cups.

NOTE: Stuffing may be baked in
one 16-18 lb. turkey (OR) three
5-7 lb. roasting chickens.

(recipe: tasteofhome.com)
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Apple Pecan Cake (w/Caramel
Glaze)

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples (3-4),
peeled/chopped
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla
–
Preheat oven 325 degrees F.
Generously grease & flour a
tube (or Bundt) pan (OR)
you can use two loaf pans.
In large bowl mix oil, sugar & eggs;
mix until creamy. In another medium
bowl whisk flour, baking soda, cinnamon
& salt – add dry to wet ingredients &
mix well. Add vanilla – mix well. Stir in
apples & nuts – pour into prepared pan.
Bake 1 hour – at about 50 minutes use
a toothpick inserted near center – if it
comes out clean, cake is done.

Glaze:
In small pan melt butter over
Low heat. Stir in sugar & milk;
bring to boil over Low heat – then
reduce to a simmer, stirring
constantly. Let boil 10 minutes,
continue stirring. Remove from
heat – stir in vanilla & let cool.
Once glaze has cooled a bit,
pour over top of cake.

(recipe: allrecipes.com)

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Enjoy!

Pammie