Last-minute Recipes!

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I was not planning on posting more recipes before Thanksgiving, but due to a glitch in my email/recipe saving, it was needed before I totally LOST all my recipes! (Hard to explain, but every once in awhile my email server decides I need to add some letters to my saved recipes, resulting in extremely long lines of gibberish – this time it took me about 2 minutes to totally remove all of it! Ridiculous!) Anyway, here are some last-minute recipes for ya, just in case you might still be vacillating about what to make!

===============

Double-layer Pumpkin Cheesecake


2 (8 oz, ea) pkgs cream cheese, softened
1/2 C. sugar
1/2 tsp. vanilla
2 eggs
1/2 C. canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 C. graham cracker crumbs
1/2 C. Cool Whip, thawed

Preheat oven 325 degrees F.
Beat cream cheese, sugar & vanilla with
elec. mixer until blended. Beat in eggs,
1 at a time, just until blended. Remove 1 C.
batter; place in medium bowl. Stir in pumpkin
and spices. Spray a 9-inch pie plate with cooking
spray; sprinkle bottom with graham crumbs.
Top with layers of plain & pumpkin batters. Bake
40 minutes or until center is almost set. Cool
completely. Refrigerate 3 hours. Serve topped
with Cool Whip. Makes 8 servings.

(recipe: Kraft Foods)
————————————————

Quick Pear/Cranberry Crisp

4 pears, peeled/sliced
1/2 C. dried cranberries
1 (3 oz) pkg. lemon jell-o
2 T. water
1/2 C. crushed pecan shortbread cookies
1/4 C. old fashioned or quick cooking oats
1/4 C. chopped pecans
2 T. butter, melted

Combine fruit in large bowl; add dry Jell-o &
water; toss to evenly coat fruit. Spoon into
a 8 X 8″ microwaveable dish. Mix remaining
ingredients in another bowl & sprinkle over
fruit mixture. Microwave on High 16-18
minutes or until streusel topping is lightly
browned and fruit mixture is hot & bubbly.
Cool slightly. Serves 6

(recipe: Kraft foods)
———————————
Southwestern Cornbread/Chicken Stuffing

1 T. canola oil
1 lb. ground chicken
1/2 C. chopped onion
1 red bell pepper, chopped
1/2 C. canned whole kernel corn
1/3 C. black beans, rinsed/drained
1 Roma tomato, copped
1 1/2 C. water
1/4 C. butter
1 (6 oz) box cornbread stuffing mix

In large skillet heat oil over medium heat. Add
chicken & onion; cook until onion is translucent.
Add bell pepper, corn, black beans & tomato;
stir & cook 8 minutes; remove from heat & set
aside. In large saucepan, boil 1 1/2 C. water &
1/4 C. butter; stir in stuffing mix & cover. Remove
from heat; let stand 5 minutes then add to chicken
mixture; stir to combine. Serves 6

(recipe: Kraft foods)
—————————————-
Sweet Potato Pie Bars

6 oz. cream cheese, softened
1 1/4 C. butter, softened/divided
2 1/2 C. flour, divided
2 lb. sweet potatoes (about 4),
cooked/peeled
3/4 c. packed dark brown sugar
1 (14 oz) can sweetened condensed milk
2 tsp. ground cinnamon
4 eggs
2 tsp. vanilla
4 C. miniature marshmallows

Cut cream cheese & 3/4 C. butter into
2 1/4 C. flour in large bowl using pastry
cutter or 2 knives until mixture resembles
coarse crumbs; shape into a ball. Flatten
dough into a disc; wrap tightly with plastic
wrap & refrigerate 1 hour

Preheat oven 400 degrees F.
Place dough between 2 lightly floured sheets
waxed paper. Roll into a 15 1/2 X 10 1/2″
rectangle; discard top sheet of waxed paper.
Spray a 15 X 10 X 1″ pan with nonstick spray
and invert over dough. Holding pan & dough
together, flip pan over. Discard second sheet
waxed paper. Gently press dough onto bottom &
up sides of pan. Use a fork to prick holes in
bottom of dough. Bake 10 minutes. Melt
remaining butter. Mash sweet potatoes in
large bowl; add butter and all remaining
ingredients (except marshmallows); mix well.
Pour potato  mixture over crust (pan will be full).
Bake 30 minutes or until top is puffed & lightly
browned. (filling will be soft, but will firm up
when cooled). Immediately top dessert with
marshmallows & cool 1 hour.
Heat broiler when ready to serve; broil dessert
4 inches from heat 1-2 minutes or until
marshmallows are golden brown. Cool slightly.
Makes 24 bars.

(recipe: Kraft foods)
———————————

Cranberry-Orange Chutney
(crockpot)

1 (12 oz) bag fresh cranberries
2 large Granny Smith apples,
peeled/diced
1 large navel orange, zested/juiced
1 C. golden raisins
3/4 C. light brown sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 C. chopped walnuts (optional)
——
Add all ingredients (except walnuts)
to crockpot; stir to combine. Cover &
cook on Low 4 hours or until everything
is cooked through & saucy. Stir in nuts
if using. Makes 12 servings (3 T. each)

(store in covered container in refrigerator
up to 4 weeks or freeze for longer storage)

(recipe: crockpotladies.com)
—————–
Apple Cider Pumpkin Cobbler
(crockpot)

1 (15 oz) can pumpkin puree
8 oz. evaporated milk
1 tsp. vnailla
1/4 tsp. salt
1 C. brown sugar
1/2 C. apple juice
1 C. Bisquick (divided into 1/3 C. bowls)
6 T. crushed graham crackers
2 eggs, beaten
4 T. butter, sliced into smaller pats
1 T. pumpkin pie spice*

Spray insides of crockpot with nonstick
spray. In each of the three bowls of Bisquick
remove 2 T. & replace with 2 T. crushed
graham crackers. In a medium bowl place
pumpkin, apple juice, 1 of the 1/3 C. bowls
Bisquick/graham crackers, evaporated milk,
spices, eggs, salt, vanilla & brown sugar –
mix until well blended. Pour pumpkin
mixture into crockpot. Sprinkle second bowl
of Bisquick mixture over top of pumpkin.
Toss butter pats on top, then sprinkle
third bowl of Bisquick mixture on top.
Cook on Low 4 hours.

(recipe: kelliskitchen.org)
————————————–

Creamy Cranberry Salad
(overnight recipe)

3 C. fresh or frozen cranberries,
(thawed) & chopped
1 (20 oz) can unsweetened
crushed pineapple, drained
1 medium apple, chopped
2/3 C. sugar
1/8 tsp. salt
2 C. heavy whipping cream
1/4 C. chopped walnuts

In large bowl mix first 6 ingredients
until blended. Refrigerate, covered,
overnight. In large bowl beat cream
until stiff peaks form. Just before
serving, fold cream & walnuts into
cranberry mixture. Makes 16 (1/2 C.)
servings.

(recipe: Taste of Home.com)
—————————–

Layered Pumpkin Dessert Bars

25 ginger snaps, finely crushed,
about 1 1/3 C.
1/4 C. butter, melted
2 (8 oz, ea) pkgs. cream cheese, softened
1/2 C. sugar
1 1/2 C. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 (3.4 oz.,ea) pkgs. vanilla instant
pudding mix
2 C. cold milk
1 (8 oz ) tub Cool Whip, thawed,
divided
1/2 C. chopped nuts

Preheat oven 350 degrees F.
Mix cookie crumbs & butter; press into
bottom of 9 X 13 baking dish. Bake 10
minutes. Beat cream cheese & sugar
with elec. mixer until well blended. Add
pumpkin & spices; mix well. Add eggs,
1 at a time, beat on Low speed after each
just until blended; pour over crust. Bake
30 minutes or until center is almost set.
Cool 1 hour. Beat pudding mixes & milk
in medium bowl with whisk 2 minutes.
Stir in 1 C. Cool Whip; spread over dessert.
Cover with remaining Cool Whip. Refrigerate
3 hours or until firm; sprinkle top with nuts
before serving. Makes 16 bars.

NOTE: do not add nuts early, as they will
become soft.

(recipe: Kraft foods)
————————————–

Impossible Pumpkin Pie Cupcakes


1 (15 oz.) can pumpkin puree
1/2 C. sugar
1/4 C. brown sugar
2 large eggs
1 tsp. vanilla
3/4 C. evaporated milk
2/3 C. flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda


Whipped cream for topping
pumpkin pie spice for sprinkling

Preheat oven 350 degrees F.
Line 12 muffin tin cups with * cup
liners; spray cups with nonstick spray.
Mix pumpkin, sugar, brown sugar, eggs,
vanilla & milk. Add flour, pumpkin pie spice,
salt, baking powder, baking soda to mixture.
Fill each muffin cup with 1/3 C. mixture. Bake
20 minutes; let cool 20 minutes. Remove
cupcakes from pan & chill in fridge 30 minutes.
Top with whipped cream & sprinkle more
pumpkin pie spice on top. Makes 12 cupcakes.

NOTE: For this recipe, use either foil liners
sprayed with nonstick spray or just spray tins
with nonstick spray. PAPER cup liners make it
difficult to remove cupcakes from papers.

(recipe: Peg-Marys Recipe Exchange)
—————————-

Cinnamon/Pumpkin/Zucchini
Bread

3 eggs
2 C. sugar
1 C. canned pumpkin
1 C. butter, melted
1 T. vanilla
3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 C. zucchini, shredded

Cinnamon Swirl:
1/3 C. sugar
1 T. cinnamon

Preheat oven 350 degrees F.
Combine eggs & sugar in bowl;
mix in pumpkin, butter & vanilla.
Combine dry ingredients in a large
bowl; add to pumpkin mixture until
well mixed. Stir in zucchini.
Mix cinnamon swirl ingredients
together in separate bowl.
Pour half of dough into 2 greased &
floured loaf pans; divide cinnamon
swirl mixture evenly on top of dough,
top with remaining dough. Bake 45
minutes or until bread tests done.
Cool in pans 10 minutes then remove
to wire rack to cool. Makes 2 loafs

(recipe: julieseatsandtreats.com)
————————————–

No-Fuss Fruit Pie

1 pkg. Pepperidge Farm frozen puff pastry
sheets (2 sheets)
1 egg
1 T. water
1 (21 oz) can or jar fruit pie filling, any flavor

Thaw pastry sheets at room temperature 30
minutes.
Preheat oven 400 degrees F.
Mix egg & water in small bowl. Unfold
pastry sheets. Place 1 sheet on baking sheet &
spread pie filling on sheet to within 1 inch of
edges; brush edges with egg mixture. Place
remaining sheet over pie filling & press edges
together with fork, to seal. Brush top with egg
mixture & cut several 2″ slits in top for steam
venting. Bake 30 minutes or until golden. Cool
on baking sheet on wire rack at least 15 minutes
before cutting into squares. Serves 9

(recipe: Back of the Box website)
————————————–

As far as I can tell, that’s about ‘it’ as
far as pre-Thanksgiving recipes goes;
I went through all four files of my
recipes (each one has at least 30
recipes I’ve saved, that sounded
tasty/yummy).

Nothing much planned for today
except maybe some quick house-
cleaning. Think I’ve decided to
put off the delivery of the baby
hats until next week; that would
be my only reason to go out today –
better stay home and maybe get
a few things done before tomorrow’s
‘feast’. Thankfully, my family likes to
eat late (6 p.m.) – oldest son & grandson
will be having another dinner at around
2, so they really won’t be ready to eat
another BIG meal on top of that, hence
our later dinner. The good thing: I’ve
made this particular dinner so many times
over the years, it pretty much goes
together easily (in our house it’s been
almost the same recipe every year for
both Thanksgiving AND Christmas – my
family is firmly embedded in the SAME
dishes every time).

Hoping you have a wonderful, tasty,
happy THANKFUL time for your holiday.
Enjoy those you are with and be thankful
for them.

I Thessalonians 5:18:

“In EVERYTHING give thanks; for this is
the will of God in Christ Jesus concerning
you.”

Hugs;

Pammie

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Published in: on November 26, 2014 at 10:02 am  Comments (1)  
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One CommentLeave a comment

  1. I hope all went well with your dinner and that everyone will be stuff full!


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