•5 cup salad
1 cup each of mandarin oranges, shredded coconut flakes, sour cream, pineapple chunks, marshmallows. Mix gently and serve!
•Sweet green beans
Here's the way I make it~ I use a bunch of canned green beans. At least 8 cans. I grease a 9x13 or 2, drain beans, and put in pan. Grab a big plastic bowl. Melt a couple sticks of butter just until softened, shake garlic powder over butter a few times, a couple splashes of soy sauce, dump a couple heaping spoonfuls of brown sugar in and stir. Pour over beans. Using my scissors, I cut up raw bacon and drop over bean mixture. I bake @250 for three hours. Sometimes at 300 for 2 hrs
Here's the recipe if you don't want to wing it.
4 cans green beans
1 tsp garlic powder
1/3 cup brown sugar
1 stick melted butter
1 1/2 tsp soy sauce
3 slices raw cut up bacon
Spread green beans in jelly roll pan
Pour mixture over top, add bacon.
Bake @ 300 for 2 hrs.
•Broccoli Corn casserole
1 package frozen broccoli florets
1 can of creamed corn
6 tbs melted butter
1 1/2 cup crushed saltines~little ones love to help smash the crackers.
Mix 1 cup saltines with 4 tbs butter.
Mix all ingredients except remaining butter and saltines.
Grease baking dish then add mixture.
Sprinkle rest of butter mixture over top.
Bake @350 for 45-60 minutes.
Then there's these yummins. Spiced Pumpkin Tartlets. I came across the recipe by pampered chef years ago.
1 Package refrigerated pie crusts
1 can solid pack pumpkin (15 oz)
2 cups cool whip
1 tsp pumpkin spice
1 package cheesecake pudding and pie filing (Jello pudding mix)
1/4 cup chopped pecans
Powdered sugar-optional
. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.
2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets.
Yield: 24 tartlets
Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg, Fiber less than 1 g
Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.
We also enjoyed traditional stuffing, turkey, mashed potatoes, rolls, and pumpkin pie. Yum!
