Thanksgiving Yummies

Layered Pumpkin Dessert 25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups) 1/4 cup butter, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1-1/2 cups canned pumpkin 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2 eggs 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1/2 cup chopped PLANTERS Pecans, toasted make it HEAT oven to 350°F. MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust. BAKE 30 min. or until center is almost set. Cool 1 hour. BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP. REFRIGERATE 3 hours or until firm. Sprinkle with nuts before serving. kraft kitchens tips SIZE-WISE Sweets can be part of a balanced diet but remember to keep tabs on portions. MAKE AHEAD Dessert can be refrigerated up to 2 days before serving. HOW TO TOAST NUTS Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

Game Day Treats

I have been using my crockpot

more & more lately and have found some wonderful recipes. The fall weather is here and it is time for soup. College Football is at the top of my list of Saturday must do & watch so I like to get my soup into the crockpot early in the morning and then let it cook on low until it is time to serve. This last Saturday was homemade Chicken noodle and Crock pot Taco soup. The recipe for the Taco soup is as follows:


  Crock Pot Taco Soup Ingredients
 1 (16 ounce) cans pinto beans
 1 (16 ounce) cans kidney beans
 1 (11 ounce) cans niblet corn fritos 
1 (11 ounce) cans Rotel tomatoes & chilies 
 1 (28 ounce) cans diced tomatoes 
 1 (4 ounce) cans diced green chilies 
 1 (1 1/4 ounce) envelopes taco seasoning mix
 1 (1 ounce) envelope hidden valley ranch dressing mix 
 1 lb shredded chicken, ground beef or 1 lb any meat 
 Directions
 Cook meat and drain. Shred if needed. Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips. 


I also had made a Carmel Dip for Apples which was very good and buttery! This dip will last for 4 -6 weeks so it can be used on whatever you would want to put carmel dip on. I just kept the dip in my small crock in the frig so I could heat it up or take out what I needed.

APPLE CARAMEL DIP 
Printed from COOKS.COM
 1/2 c. butter, melted 
2 c. dark brown sugar
 1 c. light corn syrup 
2 tbsp. water
 14 oz. sweetened condensed milk 
1 tsp. vanilla 
10 apples, seeded & cut into 8 wedges each 
Cook butter, sugar, water and milk until all the sugar is dissolved over medium heat, stirring constantly. Remove from heat and add vanilla. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about 1 minute to prevent them from turning brown. (Apples should be done as close to serving time as possible.) Seal apples in an airtight container until use. To serve, heat caramel sauce and pour into chafing dish. Place apples in a bowl beside the caramel with toothpicks for dipping. Serves 25 to 30. The caramel sauce will keep in the refrigerator for 4 to 6 weeks. It is divine served warm over ice cream or pound cake. 
 Enjoy Fall!