Thanksgiving Menu

This year we are having a small Thanksgiving. My family is scattered all over and we all have conflicting work schedules and so it has made it difficult for us all to get together. We are getting together with one of Jason's sisters and her family - Phillip and Abby.

Here is our menu:
Turkey - Jason is in charge
Casserole - Marty
Dressing - Marty
Mashed Potatoes - Me
Spinach Dip - Me (Knoll Vegetable Dry Soup mix..recipe on back of box)
Fudge - Me (see recipe below)
Pumpkin Pie - Me (see recipe below)


Fudge - I've never tried this recipe but it is called Foolproof Chocolate Fudge. I'm not sure it is 'Amanda proof' though. I've been known to screwup the smallest things. :0)

3 cups (18 oz.) Hershey's semi-sweet chocolate chips or Hershey's Special Dark chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not Evporated Milk)
Dash of salt
1/2 to 1 cup chopped nuts
1 1/2 tsp vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill for 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.


Pumpkin Pie - I found this recipe 2 years ago and it has been a favorite ever since.
1 (8oz.) package of cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/4 cup (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger, optional
2 pieces pre-made pie dough (I use a pre-made pie crust - usually a graham cracker pie crust.)
Whipped cream for topping

Preheat oven to 350 degrees.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs, milk (or half-and half), melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger (if using) and beat until incorporated. Set aside.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. From the 2nd piece of pre-made pie dough, cut out the largest tire shape possible that is 2 inches in width. Position the tire around the edge of the pan, and then pinch and crimp the edges together to make a pretty pattern.

Pour the filling into the prepared pie crust and bake for 50 minutes or until a knife inserted in the center comes out clean. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

***This makes 2 pies when using premade graham cracker crusts. If you were to use a larger pie pan, it would make one. ***