Easy Thanksgiving Recipes

Turtle Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share with you readers a few recipes that I make for my family during the holidays.  For those of you who don’t know me personally, I am a foodie.  I love to cook for my family, my friends and my colleagues.  I will be putting out more recipes as the weeks come near to the Holidays; a few are my own original creations and a few I have been given by friends over the years.  I hope you enjoy!

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp. carmel ice cream topping, divided
1 graham cracker pie crust
½ cup plus 2 Tbsp. chopped pecans, divided
2 packages (3.4 oz. each) jello flavored instant pudding
1 cup of cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed and divided

Pour ¾ cup carmel topping into crust; sprinkle with ½ cup nuts.
Beat pudding mixes, milk, pumpkin and spices with whisk until blended.  Stir in 1½ cups Cool Whip and spoon into crust.
Refrigerate 1 hour and then top with remaining Cool Whip, carmel and nuts just before serving.

The day after Thanksgiving, I usually make a yummy Hashbrown Casserole for the next night’s dinner with the leftover turkey or ham, it’s really simple.

Leftover Turkey or Ham Hashbrown Casserole

Leftover ham or turkey cut or torn into pieces
1 package of frozen country hashbrowns
2 small 10 oz. cans of Cream of Chicken or Cream of Mushroom (your
preference) soup.
2 8 oz. packages of Monterey Jack/Colby Cheese
1 small bag of mixed frozen vegetables

Directions

Combine hashbrowns, soup, vegetables and 2 cups of cheese together and place in a lightly sprayed 10×13 inch glass baking dish.  Cover with tin foil and bake for 45-50 minutes.  Uncover and cover with remaining cheese.  Place back in oven to melt cheese.  Let stand 10 minutes and serve.

Peace & Blessings,
Di