Wednesday, November 26, 2008

A Thanksgiving Trifecta!

I have three recipes to share today, just in case you are still planning your menu for tomorrow. All three of these are super simple, but sure to dazzle your guests. I've got you covered from start to finish with an awesome cheese ball, a side dish and a dessert!

Dried Beef Cheese Ball
2 (8 ounce) cream cheese, softened
1 jar (I use Armour) dried beef, chopped in to tiny pieces
4 green onions, chopped
2 Tablespoons Worcestershire sauce

Mix all ingredients together in a large bowl. Form in to a ball using wax paper. Chill. Serve with crackers.

I've been using this cheese ball recipe for years and it has always been a favorite at any occasion I've made it for. I've rarely had leftovers!

Here's a new twist for cranberry sauce. I got this recipe from my girl Paula Deen, so ya'll KNOW it's GOOD!

Mrs. Hoggle's Stuffed Cranberry Sauce
1 (8 ounce) cream cheese, softened
2 Tablespoons Hellman's Mayonnaise
1/4 to 1/2 Cup chopped pecans
1 (16 ounce) can of Jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4 inch rounds and spread cream cheese mixture on one round. Place another round on top, sandwich style. Cut each round in half like a sandwich, place in a shallow container and cover. Refrigerate until time to serve. Makes 4 to 6 servings.

This dessert recipe is another from Paula Deen. My Larry is not a huge fan of pumpkin pie, but he does like pumpkin in other things. I think you have to have pumpkin at Thanksgiving, and this is so good, and simple!

Pumpkin Gingerbread Trifle
2 (14 ounce) packages gingerbread mix
1 (5.1 ounce) box cook and serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12 ounce) container Cool Whip
1/2 cup crushed gingersnaps (optional)

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. (a punch bowl would work great for this) Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with the crushed gingersnaps, if desired. Refrigerate overnight. Makes 20 servings.

So what makes Thanksgiving special for you? I'm thankful that our families will be able to spend time together. We all are so busy that we don't make time like we should, so it is a Blessing when everyone can spend the day together with the people we love. Happy Thanksgiving!!

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