Pumpkin Pie Crunch

1 can (14 oz) pumpkin puree (not pie filling)

2 eggs

1 1/2 cups evaporated milk

1 1/3 cups granulated sugar

1 Tablespoon pumpkin pie spice

1/2 tsp salt

1 pkg yellow cake mix

1 1/4 cups coursely chopped pecans ( I used walnuts)

1 cup butter, melted

Cool Whip

In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended. Pour into prepared pan. (13 x 9 greased) Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix. Drizzle melted butter over nuts, moistening dry mixutre as much as possible. Bake 50 to 60 minutes at 350 degrees or until set and golden. Cool at least 1 hour in pan on a wire rack before serving. Serve with shipped cream. Store leftover dessert in refrigerator.

-Andrea

Apple Cranberry Stuffing

8-10 servings

Ingredients:

2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted


Directions:

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.

In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.

In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.

Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.

In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

Green Bean Casserole

1 pound green beans, ends trimmed

1 tablespoon olive oil

8 ounces sliced mushrooms

2 cloves garlic, minced

2 teaspoons chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

1/3 cup brandy or cognac

1/3 cup red wine

1/3 cup chicken broth

Fried Onions

Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.  Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.  Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.  Top with fried onions before serving.