Seven Recipes for Thanksgiving

5 Ingredient Peanut Butter Chocolate Bars 

Ingredients

• 1 cup of butter, softened
• 2 cups of creamy peanut butter
• 4 cups of powdered sugar
• ½ teaspoon of pure vanilla extract
• 4 cups of milk chocolate chips, melted

Instructions

1. In a medium bowl, blend the peanut butter and softened butter. 
2. Slowly mix in the powdered sugar and the vanilla. 
3. Spread the peanut butter/sugar mixture evenly in a 13×9 inch cake pan. Spread the melted milk chocolate evenly over the top. 
4. Cover, and chill for at least two hours.

Chocolate Eclair Cake 

Ingredients

• 1 box graham crackers (16-ounce)
• 2 3.5-ounce instant vanilla pudding
• 4 cups of cold milk
• 1 16-ounce container of whipped topping
• 1 16-ounce tub of chocolate frosting

Instructions

1. Line a 13×9 inch baking pan with a layer of graham crackers.
2. In a bowl whisk together the milk and vanilla pudding.
3. Fold in the whipped topping.
4. Spread a layer of pudding over the graham crackers, about 1/3.
5. Alternate graham crackers and pudding layers to the top of the pan.
6. Melt the chocolate frosting in the microwave for about 60 seconds on 50% power.
7. Pour evenly over the top of the pudding.
8. Refrigerate at least 12 hours before serving.

Pumpkin Pie

Ingredients

• 2 15-ounce cans of pumpkin puree 
• 2 cans of evaporated milk
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon cinnamon 
• 1/2 teaspoon ginger 
• 1/4 teaspoon cloves or 3 tablespoons + 1/2 teaspoon pumpkin pie seasoning
• 4 large eggs
• 2 pie crusts premade 

Instructions

1. Preheat the oven to 425° F.
2. In a small bowl combine the spices and brown and white sugars.
3. In a large bowl, beat the eggs together.
4. Add the combined spice and sugars to the beaten eggs.
5. Add the pumpkin puree and stir until mixed.
6. Slowly add the evaporated milk and mix.
7. Put the pie crusts into ungreased 9-inch pie pans.
8. Use a fork to decorate the crust edge.
9. Bake in at 425° F for 15 minutes
10. Reduce oven temperature to 350° F, bake for 40 to 45 minutes.
11. Cool before serving.

Jalapeño Baked Mac and Cheese

Ingredients

• 16 oz Elbow Macaroni
• ½ Cup butter
• ½ cup sifted flour
• 4 cups milk
• 2-3 tsp hot sauce
• 2 diced jalapeños
• 16 oz shredded sharp cheddar cheese
• 16 oz crumbled bacon

Optional

• Top with shredded Parmesan Cheese and Breadcrumbs

Directions

• Cook macaroni Al Dente and set aside.
• In a medium saucepan, melt butter over low heat. Add flour and stir constantly until smooth. 
• Turn heat to medium and add milk, stirring constantly for about 10 minutes or until thick. 
• Add hot sauce and stir until mixed evenly.
• Add pasta, Jalapenos, bacon, and cheese. Mix until cheese melts and pasta is evenly coated.
• Pour into a 9×3 baking dish and top with your favorites.
• Bake in a preheated oven at 350 degrees for 25-30 minutes.

*If you want to make this without the spice just exclude the jalapeños and hot sauce.

Heavenly Sweet Potato Casserole

      Ingredients

• 32 oz canned yams
• 1-2 Package mini marshmallows
• 1 cup brown sugar
• ½ cup butter
• 1 cup oats

Directions

• Preheat oven to 350 degrees
• Melt butter in the microwave.
• Mix melted butter, brown sugar and oats together and set aside.
• Place canned yams into a 9×13 baking dish.
• Place mini marshmallows evenly over yams.
• Pour brown sugar and oat mix over everything evenly.
• Bake for 20 minutes or until toppings are browned but not burnt.

CrockPot Green Bean Casserole

      Ingredients

• 4 cans green beans
• 4 cans cream of mushroom soup
• ½ onion
• 16 oz bacon
• Salt and pepper to taste
• 24 oz French fried onions

Directions

• Cook bacon to crispy texture, crumble after it cools.
• Dice onion.
• Put green beans and cream of mushroom soup into a CrockPot.
• Add crumbled bacon and onion.
• Cook on medium heat for an hour.
• Sprinkle French fried onions on just before serving for a crunchy texture.

Leftover Turkey and Dumplings

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 tbsp butter
• 3 chicken bouillon cubes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp parsley
• 1 tsp basil
• Pepper to taste
• 1 lb leftover turkey (boneless)
• 1 cup all-purpose flour
• 3 cups milk
• 2 cups frozen peas and carrots

Dumplings

• 2 cups flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 Tbsp Butter (softened)
• 1 cup Milk

      Directions

• In a large wide pot over medium heat, add chicken broth, water, butter, and all seasonings. Cover and bring to a boil.
• Cut turkey into bite-sized pieces and add to soup. Stir and cover.
• In a sealable container, combine flour and milk. Seal tight and shake until smooth. 
• Slowly pour the slurry into the soup while stirring. Add frozen peas and carrots and cover.
• Combine all dumpling ingredients in a medium bowl. Mix well with a fork. 
• Stir soup then add dumpling mixture 1 tablespoon at a time.
• Reduce heat to a simmer and cook for 10 minutes.
• Make sure dumplings are cooked all the way through.
• Serve and enjoy.