Poinsettia Drive

Easy dessert with pumpkin goodness. They will love it.

1 can (29 oz.) pumpkin, solid pack

12 oz. can evaporated milk

3 eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

Combine above ingredients; pour into greased 13 x 9 pan.

1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix

1/2 cup chopped pecans - sprinkle over cake mix

1 cup butter - melt and drizzle over all

Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.

This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )

Picture Food Network

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Sweet Potato Gratin

Sweet Potato & Russet Potatoes

I was in a time crunch so I prepared the dish the night before then popped it into the oven the next morning. I also used Colby Cheese and increased the baking time from 40 minutes to 60 minutes before uncovering it in the oven. Came out so tender.

2 large sweet potatoes (about 2 lb.)

2 large russet potatoes (about 1 3/4 lb.)

1 1/2 cups heavy cream, divided

1 1/2 teaspoons table salt

1 1/2 cups (6 oz.) shredded Gruyère cheese, divided

Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes

I came across this today, perfect for all of our Fall dishes.

Tasia Malakasis, Southern Living

NOVEMBER 2013

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Anytime Turkey Gravy

Not cooking a whole turkey but still, want homemade turkey gravy? This quick recipe calls for sautéing turkey wings and necks with some veggies and then simmer the mixture with canned chicken broth. Finish it off with poultry seasoning, sage, chopped parsley and a little bit of flour.

Makes about 2 1/2 cups

2 1/2 pounds dark meat turkey pieces (wings and necks)

2 tablespoons vegetable oil

1 medium onion, chopped

2 celery ribs, chopped

1 (49.5-oz.) can chicken broth

1/2 cup chopped fresh parsley

1/3 cup butter

1/3 cup all-purpose flour

1/2 teaspoon freshly ground pepper

1/2 teaspoon poultry seasoning

1/4 teaspoon rubbed sage

Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.

Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.

Southern Living

NOVEMBER 2007

Make Ahead: Easy, homemade Simple Chicken Stock adds loads of flavor to our Make-Ahead Gravy. Pour cooked gravy into quart-size zip-top plastic freezer bags; seal and lay bags flat on a baking sheet. Place in freezer. Once frozen, the bags are easily stockable. Thaw three to four days in the fridge before reheating on the stovetop.

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