Oh man do I love Thanksgiving. It’s one thing I look forward to every year because it is simply comfort. I love waking up to cornbread dressing baking in the oven and eating dressing on a piece of bread for breakfast. My mom made all the food this year — I think it’s comforting for her to do it — and everything was absolutely delicious. It was just me and my
parents so it wasn’t even her full spread. She made turkey, cornbread dressing, yams, pumpkin pie, banana cream pie, and her jello green salad.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Jello Green Salad (we’ve never had a name for this – everyone refers to it as my mom’s green salad)
1 (8 oz.) container Cool Whip
1 (3 oz.) box Jello, Lime flavor
1 (16 oz.) container cottage cheese, large curd
1 (16 oz.) can pineapple chunks, well drained
In a bowl, combine cottage cheese and dry Jello mix. Add pineapple then fold in thawed Cool Whip. Mix well. Chill in refrigerator. Can be made a day in advance.