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Monday, November 23, 2009

New recipes I tried for Thanksgiving

1 package caramels
1 1/2 Tbsp. evaporated milk
2 cup nuts (I used cashews)
10 ounces almond bark

Line 2 baking sheets with waxed paper and butter slightly. Melt caramels and evaporated milk, stirring frequently. Quickly stir in nuts. Drop by rounded teaspoonfulls onto the buttered wax paper. Allow to cool. Melt almond bark and dip caramels in chocolate to coat. Place on waxed paper until chocolate is set.

PUMPKIN BARS (more like cake)
1 3/4 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. EACH ground cloves, ginger and nutmeg
1/2 cup butter, softened
1 cup brown sugar, packed
3 large eggs
1 cup pumpkin (not pie filling)
3/4 cup milk
1 cup chopped nuts (optional)

Heat oven to 350. Coat a 15x10x1 jelly roll pan with cooking spray. Line bottom and sides with wax paper; coat paper with spray. Beat butter and sugar until smooth. Add eggs and pumpkin. Add dry ingredients alternating with milk. Stir in nuts. Bake 20 minutes. Let cool and ice with cream cheese icing. (8 ounces cream cheese, 1/4 cup butter, 3 cups powdered sugar).

1/4 cup caramel ice cream topping
1 graham cracker crust
1 cup cold milk
2 pkg. vanilla pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub cool whip

Pour caramel into crust. Sprinkle with chopped nuts if desired. Beat milk, pudding mixes, pumpkin and spices until well blended. Stir in cool whip. Pour into pie crust. Refrigerate at least 1 hour.

1 package frozen cauliflower
1 package frozen broccoli
4 ounces cream cheese
1/4 cup milk
1/2 cup sour cream
1 1/2 cup sharp cheddar

Microwave vegetables until tender. Mix cream cheese and milk until well blended. Add sour cream. Pour over vegetables and sprinkle with cheddar cheese. Microwave 2 minutes or until cheese is melted.

1 package cream cheese
1/2 cup salsa
1 cup shredded cheese
chili powder
4 flour tortillas

Stir cream cheese and salsa together. Spread on tortillas and sprinkle with cheese and chili powder. Roll up and slice. Refrigerate.

2 lbs. sausage, browned
2 cups shredded cheddar
1 can cream of chicken soup
1 cup sour cream
8 oz. French onion dip
30 oz. frozen hash brown potatoes
onion, bell pepper if desired

Combine cheese, chicken soup, sour cream, dip, onion, peppers, salt and pepper. Fold in thawed potatoes. Mix well. Spread half of hash brown mixture into bottom of 9x13 pan. Sprinkle with half of sausage. Repeat layers. Bake at 350 for about 1 hour or until casserole is golden brown. Can be made ahead and frozen.