Thanksgiving recipes

  • Published
  • By Dover Enlisted Spouse Club
DOVER AIR FORCE BASE, Del --  

Pumpkin Pie Bars
Bottom Crust
1 1/2 cups Original Bisquick mix
1/2 cup butter or margarine, softened
1/2 cup chopped pecans

Filling
1 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
4 teaspoons pumpkin pie spice
3 eggs

Topping
1 cup Original Bisquick mix
1/2 cup packed brown sugar
1/4 cup butter or margarine
3/4 cup chopped pecans

1.Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
2.Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
3.Pour filling over hot partially baked crust. Sprinkle topping over filling.
4.Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.


Pumpkin Chocolate Chip Cookies
1 can of pumpkin filling (Libby's brand works best--soup can size)
1 tbsp baking soda
2 tbsp milk
2 cups sugar
4 tsp baking powder
1 cup vegetable oil
2 eggs
2 tsp pure vanilla extract
4 cups flour
2 tsp cinnamon
1 bag of chocolate chips

Preheat oven to 325. Mix all ingredients in a large bowl. Fold ingredients together until they are blended. Drop batter on cookie sheet 2 inches apart. Size of cookie is whatever you want, but it's very cakey so bake them to be around 5 to 6 inches in diameter when done. Bake for 8 - 10 mins. They are done when you push on top and it springs right back up. Watch them carefully because they turn really fast.

Southern style Deviled Eggs
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Corn Casserole
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix

Preheat oven to 350 degrees. Grease casserole dish.
In a large mixing bowl, cream style corn, sour cream and melted butter. Stir in whole kernel corn. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees oven for 60 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.