A few things to try for Thanksgiving

Cranberry Chutney with Brie

Pumpkin Pie Fruit Dip

Squash Casserole

Turkey day is day's away and I thought I would post a few good recipes! If you are looking for an appetizer, I have a very easy one that combined fresh cranberries and store bought chutney. I serve this over table water crackers and Brie, or any soft cheese will do.

If you love my toffee fruit dip, you will also love my Pumpkin fruit dip! I sprinkle the apple slices with cinnamon sugar for added "YUM".. .

Finally, a side dish that you may want to try... I know everyone is faithful to the good old "green bean casserole," but in addition to that, you could try my squash casserole.

I wish all of you a beautiful and peaceful Thanksgiving with your family and friends!

Cranberry Chutney with Brie

Bliss n Tell

1/2 cup fresh cranberries
1/2 cup water
2 tsp sugar
1/2 jar of Apple Cranberry Chutney or what ever you wish
1 tsp. ginger

Put cranberries in a small pan and cover with water and sugar. Bring to a boil and then a simmer.. smash the cranberries .. once the cranberries are soft add 1/2 jar of Mango Chutney or whatever flavor you like, fig would be amazing paired with the cranberries.. Since my grocery store did not have that, I used apple cranberry chutney.

Stir in the jarred Chutney and add the ginger.. serve with your choice of a soft cheese on top of a table water cracker.


Pumpkin Pie Fruit Dip

Bliss n Tell

1 block of softened cream cheese
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 tsp Vanilla
1 tsp pumpkin pie spice
1/3 cup pumpkin puree

garnish with semi sweet chocolate chips, sprinkle cinnamon sugar in sliced apples

Combine cream cheese with sugars and beat until smooth. Add vanilla, pumpkin pie spice and pumpkin puree... give another mix until combine.

Squash Casserole

Bliss n Tell

2 lbs. Yellow Squash chopped
1 white onion
2 cups carrots sliced thin
1 8 oz container of Sour Cream
1 can cream of mushroom soup
salt and pepper
1 stick of butter melted
3/4 bag of pepperidge farm cornbread stuffing mix

Bring  a large pot of salted water to a boil, add the onions, carrots and squash. Cook until tender and drain. Return to pot and mash and some salt and pepper. Mix sour cream and cream of mushroom soup and to squash mixture.

Melt butter and add the 1/2 bag of stuffing mix.  mix until well combine. In a 13x9 inch pan put half of the stuffing mixture on the bottom of pan... add the squash mixture and top with remaining stuffing topping

Bake at 350 for 30 minutes

chop

boil and drain

Mash

Mix with sour cream and Mushroom soup

Top with remaining cornbread mixture