Pecan Tea Gems

These make the perfect Thanksgiving treat if you prefer multiple desserts and like a taste of them all.  These are basically mini pecan pies.  Also great for holiday parties and baking.

Pecan Tea Gems
3-oz. cream cheese
1/2 c. butter, softened
1 c. flour

Mix together.  Chill for 20-30 minutes.

Filling
1 egg
3/4 c. brown sugar
1 T. butter
1 t. vanilla
dash salt
3/4 c. finely chopped pecans

Fill mini muffin cups with crust. Press up against the sides and prick bottom with fork.  Add a little bit of filling - it will rise some, but if you fill it too much it will bubble out and make a big mess.  Bake at 325 for 25 minutes.

Squash Casserole

Squash Casserole 
12 yellow squash, thinly sliced
2 eggs
2/3 c. real mayo
1 envelope of Ranch salad dressing mix
1 1/4 c. shredded cheddar cheese
1 bunch of green onions, sliced
14 Ritz Crackers, finely crushed
1/2 t. garlic salt
1/2 t. pepper
Shredded cheddar to taste
10  Ritz finely crushed

Preheat oven to 325. Combine the squash with enough water to generously cover in a saucepan and bring to a boil. Boil for 15 minutes or until tender and kinda mushy. Drain really well in a colander. Beat eggs until blended. Stir in the mayo and ranch. Add the squash, 1 1/4 c. of Cheese, green onions, 14 Ritz cracker crumbs, and seasonings. Pour the mixture into a baking dish and sprinkle with additional cheese and remaining crushed crackers.  Bake for 35 minutes.

Buttery Garlic Herb Rolls

Buttery Garlic-Herb Rolls
1/4 c. butter melted
1/2 T. minced garlic
1/2 T. Italian seasoning

12  frozen white dinner roll dough, thawed

Combine 1st 3 ingredients. Roll each half on a lightly floured surface to form 2 inch circles. Brush tops generously with butter mix, reserving 1/4 of mixture to brush on tops at end). Fold each roll in half (buttered side on the inside of fold) and place on greased cookie sheet . Brush with remaining butter mix. Let rolls rise 35-45 minutes until double in size and then Bake at 350 for 12-15 minutes.

Green Bean Casserole

I'm working on Thanksgiving recipes/side dishes for the 1st half of the month and starting holiday treats at the end of the month.

My kids were recently introduced to green bean casserole and love it.   Let kids help you with this one. They'll love that the help prepare part of the meal!

2 cans of cut green beans, drained
1 can of cream of mushroom soup
1 can of French's French Fried onions

Mix drained green beans and soup in medium mixing bowl. Put into 8x8 baking dish. Top with onions. Bake at 350 for 20-25 minutes or until heated through.

crock pot dressing

We're getting ready for Thanksgiving early! I will post several Thanksgiving recipes over the next few days so check back often if you need some ideas.

• 4 T. butter
• 1 onion, chopped
• 6 stalks of celery, chopped
• 3 skinless, boneless chicken breasts, cooked and diced
• 1 (9x9 inch) pan cornbread, cooled and crumbled (I just made an "instant" package)
• 1/2 loaf of bread cubed (See note below)
• 4 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (14.5 ounce) cans chicken broth (You won’t use all of it)

Melt butter in sauce pan over medium heat. Add celery and onion. Saute until softened. Set aside.

In large mixing bowl, add chicken, cornbread, bread, eggs, seasonings and cream of chicken soup. Add in sauteed veggies. Add 1 can of chicken broth and stir well. Add chicken broth from 2nd can to get desired moistness.

Place in crock pot. Cook on high for 1 hour, then Cook on low for 3-4 hours to get done.

Notes: I save the ends of my bread and bread that is getting older in the freezer. I cube it when I know it's getting older and toss it in a bread bag to save for either bread crumbs or a dish like this since we go through lots of sandwich bread at our house. A couple of weeks later i will have a full bag. Just a tip if you throw out lots of bread for another use for it.