Thanksgiving recipes to try
With the holiday season upon us, here are a few recipes to try for your gathering:
1-15 ¾ oz can of creamed corn
1-15 ¾ oz can of whole corn (not drained)
1 stick butter or margarine (cubed or melted)
1 cup uncooked shell pasta (or elbow)
1 cup cubed processed cheese
Preheat oven to 350 degrees. Butter a medium baking dish. Mix all the ingredients in the dish. Bake covered for 30 minutes. Remove cover, stir and continue baking for 30 more minutes or until the pasta is tender. This recipe can easily be doubled or tripled for large families.
Chicken & Biscuits
1 cooked and deboned chicken
5 c. chicken broth
6 T. flour
1 c. milk
6 T. butter (or oleo)
2 cans of canned biscuits
Place chicken in the bottom of 9x13 inch pan. In a saucepan on low heat combine flour and butter. Add broth and milk. Cook until thickened. Pour over chicken. Top with biscuits. Bake at 450 degrees for 12-15 minutes (when biscuits are browned). Turkey could be used instead of chicken.
Pumpkin Pie Bars
Recipe by Roxana Yawgel, from pillsbury.com
1 can Pillsbury™ refrigerated crescent dough sheet
1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
1 cup whipping cream
1/2 cup packed brown sugar
1/4 cup corn syrup
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Sweetened whipped cream or additional pumpkin pie spice for garnish
1: Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
2: Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
3: In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
4: Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
5: Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.