Wednesday, November 26, 2008

Happy Thanksgiving

Happy Thanksgiving everyone!!! Well its almost Thanksgiving. The last 2 days I have been preparing for my family, and my friends family, to come for dinner. I have been cleaning, preparing my menu, shopping, and baking. Its funny how this sort of thing can get you in such a good mood. I truly do love the holidays and being surrounded by all those that I love. Here is the menu:


Turkey

Cornbread Dressing


Green Beans

Rice Casserole

Corn Casserole

Mac and Cheese Bake

Fruit Ambrosia

Candy Apple Delight (Pampered Chef Recipe)

Pink Stuff

Banana, Pineapple, Carrot Cake with Cream Cheese Icing

Brownie Truffle

Pumpkin Pie


I do think we have the dessert table covered. You know you do have to make everyone's favorite. Sad thing is they are all my favorite as well. I really have not met a sweet I did not like.


The Banana, Pineapple, Carrot Cake is the only thing on the menu that I am not familiar with. I got the recipe from one of my husbands, co-worker, years ago and I am finally giving it a try. I have tried the cake when his wife made it, and it is heavenly. It is a gorgeous cake!!
Banana, Pineapple, Carrot Cake


3 cups of flour

2 cups of sugar

1 tsp salt

1 tsp soda

1 tsp cinnamon

Mix together in large bowl. Add

2 cups of thinly sliced bananas

1 can of crushed pineapple

1 cup of chopped pecans

3 eggs

1 1/2 cup oil

1 tsp. vanilla

Beat until blended, but do not over beat. Bake in greased/floured Bundt pan at 325 degrees for 55 minutes, then 350 degrees for 10 minutes. Do not open the oven during this time.



Let cool completely before icing.

Cream Cheese Pecan Icing

1 8 oz. Cream Cheese

1/2 stick of butter

Beat till smooth. Add

1 box of powered sugar

1 tsp. vanilla

1 cup of chopped pecans

Beat until all blended and then spread on cake.

Yum!! Yum!!! Lets just hope it taste as good as it looks. This icing is Devine!!

Jello Fluff/Pink Stuff
This has been a holiday tradition at our table for as long as I have been married to my husband, which has been 25 years. This was my sweet MIL's favorite dish and the rest of us enjoyed seeing it at the table. So in honor of her, I decided to continue the tradition. It is very good fluff/stuff and very quick and easy to make.


1 regular box of raspberry jello

1 container of cool whip

1 can of Pineapples

1 cup of chopped pecans

1 8oz of sour cream

In a bowl pour the can of Pineapple and raspberry jello. Blend together and let set for 20 minutes.

Then add in the sour cream, cool whip and pecans. Blend it all together and then refrig for several hours or until firm. Overnight is best.

My Favorite Pumpkin Pie recipe is on the back of the Libby's Pumpkin can. I have tried many recipes, and this is the one I love the most. Its very, very easy and always comes out perfect.

1 can of pumpkin

1 can of evaporated milk

3/4 cup of sugar

2 eggs beaten

1/2 tsp. salt

1/2 tsp of cinnamon

1/2 tsp of cloves

1/2 tsp of ginger

9 inch pie crust

In a bowl mix sugar, salt, cinnamon, clove, ginger. Add in can of pumpkin, beaten eggs. Blend completely. Pour in milk a little at a time, blending as you pour.


Pour mixture into pie crust and bake in preheated oven at 425 degrees for 15 minutes and then reduce heat to 350 degrees for 40 to 50 minutes or until knife comes out clean. Let cool for 2 hours, then serve with whip cream or refrigerate.

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