Per my previous post, you'll see that we had a delicious Thanksgiving. Since cooking and baking are my hobbies, I wanted to pass on a few of my favorite recipes from this Thanksgiving. They are all awesome recipes and I hope that you enjoy them as much as we do. Below are the recipes for my Sugar and Spiced Nuts, my mom's Pumpkin Squares and my mother-in-law's Strawberry Jello Pretzel Salad. I only took pictures of the nuts, so you'll have to use your imagination for the other two. :)
Sugar and Spiced Nuts ingredients.
Mixing it all together.
Sugar and Spice Nuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup salted cashews (*I used 3 cups of Mixed Nuts, which included almonds, cashews, Brazilian Nuts, etc.*)
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries
- In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries.
- Sprinkle with sugar mixture and toss to coat.
- Spread in a single layer on a greased baking sheet.
- Bake at 300° for 18-20 minutes or until golden brown, stirring once.
- Cool before storing.
Gretchen's Pumpkin Squares
*This dessert is the reason I look forward to Thanksgiving and Christmas! I have loved it since I was a kid. It's a delicious combination of pumpkin pie and buttery cake. YUM!
1 (29 oz.) can solid pack pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 box yellow cake mix
1/2 c.(1 stick) butter, melted
1 c. chopped walnuts (optional)
- Grease and lightly flour a 9 x 13 inch cake pan.
- Mix pumpkin and eggs together on medium speed with mixer. Add in sugar, milk, and spices. Pour into pan.
- Mix together cake mix and butter to form crumb mixture. Spread over pumpkin. Top with nuts and press down gently.
- Bake at 375 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool and serve with Cool Whip or vanilla ice cream.
Belinda's Strawberry Jello Pretzel Salad
*This dessert is probably the reason Jeremy looks forward to Thanksgiving and Christmas. I HATE Jello! I can't stand the way it jiggles, but I love this dessert and it is the only way, shape or form that I'll eat Jello! It's a delicious combination of sweet Jello and cream cheese, with a salty pretzel crust. YUM!
3/4 cup melted butter
2 cups crushed pretzels
2 tbs sugar
8 oz. cream cheese
1 cup sugar
8 oz. Cool Whip
1 large package of Sugar Free Strawberry Jello
2 cups boiling water
2 10 oz. packs of frozen strawberries
1/2 cup cold water
- Combine butter, pretzels and 2 tbs. sugar. Press into a greased 13x9 inch baking dish. Bake at 250 for 15 minutes. Let cool.
- Mix cream cheese and cup of sugar. Add Cool Whip. Spread on top of crust. Cover and chill.
- Mix Jello and boiling water. Add cold water and frozen strawberries. Mix together on and off for 30-40 minutes, until it has a jelly consistency. Pour onto previous layers.
- Cover and refrigerate over night.
I hope you enjoy these delicious recipes as much as my family does!