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Thanksgiving recipes

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Here are a couple of my favorites! I usually make the corn pudding for Easter, but it would be great for a side dish for Thanksgiving, also. If you don't feel like making pumpkin pie for Thanksgiving, these pumpkin squares are really good!

Sharon's Baked Corn Pudding

2pkg (10-oz size) frozen corn, thawed and drained

1 tablespoon sugar

3 eggs, well beaten

Dash nutmeg

1 teaspoon grated onion

2 tablespoons butter

¼ cup unsifted all-purpose flour

2 cups light cream

1 teaspoon salt

1 can or jar(4 oz) pimientos, drained and

coarsely chopped

¼ teaspoon white pepper

1. Preheat oven to 325 degrees. Lightly grease a 1 ½-quart, shallow baking dish.

2. In large bowl, combine corn, eggs, and onion; mix well.

3. Combine flour, salt, pepper, sugar, and nutmeg. Stir into corn mixture.

4. Add butter, cream, and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water to 1-inch depth around dish.

5. Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares. Makes 8 servings.


1 hour 40 minutes (20 min prep, 1 hr 20 min cooking)

16 servings

1 cup flour

'/2 cup quick oats

'/2 cup packed brown sugar

'/2 cup butter

--- Filling--

2 (15 ounce) cans pumpkins

2 (12 ounce) cans evaporated milk

4 eggs

1 '/2 cups sugar

2 teaspoons cinnamon

1 teaspoon ginger

'/2 teaspoon cloves

1 teaspoon salt


'/2 cup packed brown sugar

'/2 cup chopped pecans

2 tablespoons butter, softened

1 Mix first 4 ingredients until crumbly; press into greased 13x9 baking


2 Bake at 350" for 20 minutes.

3 While the crust is baking: Beat all filling ingredients in bowl until


4 Pour into crust; bake for 45 minutes.

5 Topping: Mix the topping ingredients; sprinkle over filling and bake

another 15 minutes until knife comes out clean.

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This is also a favorite of mine, and everyone always asks for the recipe! It's very easy to make!




(Makes 24 bars)

1 (12 oz) package butterscotch-flavored morsels

1/3 cup butter

2 cups graham cracker crumbs

1 cup chopped walnuts

1 (8-oz) package cream cheese, softened

1 (14-oz) can Eagle Brand Sweetened Condensed Milk

(NOT evaporated milk)

1 tsp vanilla extract

1 egg

Preheat oven to 350 degrees (325 for glass dish). In medium saucepan, melt morsels and butter; stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 13x9-inch baking pan. In large mixer bowl, beat cheese until fluffy; beat in Eagle Brand, vanilla and egg. Mix well. Pour into prepared pan; top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool to room temperature; chill before cutting into bars. Refrigerate leftovers.

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