Thanksgiving Goodies that I Have to Share!!

THANKSGIVING!!!  GIVE THANKS WITH A GREATFUL HEART!  COUNT YOUR BLESSINGS, NAME THEM ONE BY ONE!

My family and I have so many things to be thankful for.  We moved to the UAE, about a year and a half ago, and we have been blessed on every turn.  At first the move was a very difficult one, but just like everything else in life in you adjust.  We have experienced multiple cultures and lands, made friends from all over the world, and learned so many things.

This Thanksgiving we hosted my hubby's co-workers and some friends in our home.  There babies and kids running everywhere.  Good fellowship and good food!  We deep fried two turkeys (this was a first for many of our guests), served traditional cornbread dressing, cranberry sauce, pecan pie, pumpkin pie, mac and cheese, and so many other things that in true Thanksgiving style was brought by our guests.  One friend brought over some Buffalo Chicken Dip that was WOW!  I will include the recipe below with many of the other recipes I served.

So here are some of the recipes:

Homemade Pumpkin Pie Recipe

Ingredients Needed:

• 1 can (15 oz) pumpkin
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tablespoon of pumpkin pie spice
• 1 box of rolled pie crust
• 9 inch pie crust pan
• PAM cooking spray

Directions:    Preheat the oven to 425 degrees F. Spray your pie pan with PAM cooking spray first.  Lay out the pie crust across your pie dish.  Create a decorative edge on your pie crust be pinching your finger and thumb together and taking your other finger and pushing the dough into your finger and thumb.  (see the photo for a visual example).  You could also tear off the edge and braid it too but I find the technique in the photo to be easier. Next mix the pumpkin, eggs, milk and spice in a bowl until it’s smooth and creamy. Pour the mixture into your prepared pie crust. Bake for a full 15 minutes on 425 degrees just long enough for the edges of the pie crust to get to a golden brown color.   IMPORTANT TIP:  Place a thin piece of tin foil around the edges of the pie crust to protect them from getting crispy and or burnt.  Reduce the temperature to 350 degrees and continue baking it for another 40 minutes.  To test if it’s done you will take a butter knife and stick it in the center of the pie.  If the knife comes out completely clean then it’s done.  If it doesn’t continue cooking it for 10 minutes at a time until it’s completely done.
(Recipe found on this link… http://www.isavea2z.com/homemade-pumpkin-pie-recipe-giveaway-pamsmarttips-ad/ )

Key Lime Pie
Juice of 4 limes
3 tbsp of lemon juice
2 (8oz) packages of cream cheese
2 cans of sweetened condensed milk
1 pkg of instant vanilla pudding mix
2 graham cracker crusts

In a bowl combine the lemon and lime juice with the cream cheese, sweetened condensed milk, and pudding mix.  Mix until blended and smooth.  Pour evenly into two graham cracker crusts (either pre-made or homemade…your choice).  Refrigerate for 2 hours or overnight… YUM!!

Buffalo Chicken Dip
1 cup Ranch dressing
2 pkgs cream cheese
2 to 3 Tbsp. hot sauce
1 large or 2 small cans of chicken (or cook 2-3 medium chicken breasts, then shred them)
2 cups of shredded cheddar or monterey jack cheese

Mix all ingredients together, then spread evenly into a casserole dish.  Bake for 20-30 min at 350F. Serve with crackers, bread chunks, or toasted baguette slices.

Let me know if you try any of these recipes!  I would like to hear if you liked them or not!!