I wish I had something card related I could share with you, but I’m in the middle of Christmas card orders and I’ve also been working on submissions to some stamping contests. I don’t want to share my creations just yet, but I promise I will in the future. I’m crossing my fingers that one of my cards gets chosen! 🙂

In lieu of something card related I would like to share the Thanksgiving recipes I requested from some of you. Thank you so much to those who responded! All of them sound so good… I can’t decide which to try first!

Ida’s Fluffy Pumpkin Chiffon Pie
1 baked 9″ pie shell or graham cracker crust
1/2 cup sugar
1 envelope Unflavored Gelatin (Knox)
1 16 oz. can Pumpkin
1 Cup Milk
1 Egg, slightly beaten
1 tsp. pumpkin pie spices
1/2 tsp. salt
2 cup frozen whipped topping (Cool Whip)

Combine sugar and gelatin. Blend pumpkin, milk, egg, spices, and salt in the top of a double boiler. Add gelatin mixture and cook over boiling water, stirring constantly, until the gelatin is dissolved and the mixture is slightly thickened (approx. 10 min.). Chill until thick. Fold the pumpkin mixture into the whipped topping, then spoon into the pie shell. Chill for 3-4 hours until firm. Garnish with additional whipped topping if desired.

Dawn’s Pumpkin Dip
1 tub Cool Whip defrosted
1 jar of pumpkin butter (found at Trader Joe’s www.traderjoes.com)
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp fresh ground nutmeg

Mix all ingredients well. Best when eaten with Trader Joe’s Triple Ginger – Ginger Snaps.

Lisa’s Tollhouse Pie (like a giant chocolate chip cookie)
1 unbaked 9 inch (deep dish) pie shell*
2 large eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) of butter, softened
1 cup chopped nuts (optional)
1 cup semi sweet chocolate chips (I use more like 9 to 12 ounces because my family really loves chocolate)

*if using a frozen pie shell, use the deep-dish style, thawed completely. Bake on a baking sheet; increase baking time slightly

Preheat oven to 350 degrees. Beat eggs in a large mixer bowl on high speed until foamy. Beat in flour, sugar, and brown sugar until combined. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake 55 to 60 minutes or until knife inserted halfway between the outside edge and center comes out clean. Cool on wire rack.

Sandy’s Sweet Potato Buckle
Crust:
3 TB melted butter
1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp vanilla
Put melted butter in 9″ square pan and tilt pan to coat. Mix flour, sugar, baking powder, salt, milk and vanilla – pour melted butter from pan into batter (don’t scrape – leave some in pan). Mix and pour batter into buttery pan.
Filling:
1 1/2 cup mashed sweet potato
1/2 cup evaporated milk
1 egg
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp each ginger, cloves and nutmeg
1 tsp flour
Mix sweet potatoes, milk and egg. Combine remaining filling ingredients; add to sweet potato mixture. Pour over crust mixture (do not stir). Bake at 350 degrees for 50 minutes or until set and golden brown. The crust mixture comes up and wraps around the sweet potato mixture as it bakes.