A couple of last-minute yummy recipes!

Well, this post might have been good to make last week some time, but if you are a procrastinator like me, you might still be trying to figure out exactly what all you're going to cook for tomorrow! I figured I would share a few recipes for Thanksgiving yumminess in case you are stumped. All of these are tried-and-true winners, most of which I plan on eating tomorrow with great joy and reckless abandon! : )

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Cranberry Relish
From: Marilyn Jones (Jason's wonderful aunt)

3 oz. package raspberry Jello
1 small can crushed pineapple
1/2 cup chopped nuts
1/2 cup sugar
1 apple, chopped
1/2 bag fresh cranberries, chopped
orange peel (optional)

Drain pineapple, reserving juice. Heat juice to boiling, then dissolve the Jello in the hot juice. Add the sugar. Then add all other ingredients. Refrigerate for at least 4 hours (or preferably overnight) before serving.

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2 Best-Ever Deep Dish Pumpkin Pies
From: Kori Hudson

Pie crust Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
12-15 tablespoons cold water in a cup

Filling ingredients:
3 15-oz. cans pumpkin
1 1/2 cups sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
6 eggs
1 1/2 cups heavy whipping cream
3/4 cup whole milk or half-and-half

1. In a large bowl, stir the flour and salt together. Using a pastry cutter, cut in shortening until it looks like pea-sized coarse crumbs. One tablespoon at a time, sprinkle the water over part of the flour mixture and gently toss it with a fork until it's combined. Then move the moistened dough over to the side of the bowl. Do this over and over until all of the flour mixture is done. It takes forever, but it's worth it!

2. Then gently divide the dough into 2 balls. DO NOT OVERHANDLE IT!!!!! BE VERY GENTLE!!! One at a time, carefully roll out the crusts on a large, lightly floured surface until they are about 13 inches or so in diameter and about 1/8 inch thick. DO NOT RE-ROLL THEM NO MATTER WHAT! You might as well just start over or eat leather as to trying to eat a pie crust that has been over-handled.

2. Get your pie plates ready. Use deep-dish ceramic or glass plates. They will cook better this way. To move the dough over, gently wrap it around the rolling pin and then unroll it into the pie plate. Ease the pastry in, but don't stretch it. Gently make sure the all of the crust is touching the inside of the pan. Then trim the crust to 1/2 inch beyond the edge of the pie plate.

3. Fold the crust edge under and crimp it. I usually put my thumb in the inside of the crust, with my other thumb and forefinger on the outside and press them together gently to flute it. It doesn't have to be perfect! It will still be yummy! You will have some dough left over. This is okay. Better to have a little extra then to not have enough and end up with a crust that is too thin or has holes in it.

4. Make your pie hats. Take 2 12-inch pieces of aluminum foil and fold them in half. Then tear or cut a pie-ish sized half-circles out of the middle of them. When you open them up, they should have nice circular holes in the middle. Check to see that they cover your crusts, leaving space in the middle for the filling to cook.

5. For the filling, mix the pumpkin, sugar, cinnamon, ginger and nutmeg. Then add the eggs and beat lightly just until they're mixed in. Gradually add the whipping cream and half-and-half. Stir until combined.

6. Put your pie crusts on the oven rack. Then pour the filling into them. Loosely put your pie hats on, folding the edges over gently. Bake at 375 for 35 minutes. Remove the pie hats, but don't get rid of them just yet! Bake about 20 minutes without the pie hat. Then check on the pie. If you insert a knife and it comes out cleanish, you're done! If not, put the pie hat back on to keep your crust from getting burned and cook them for 10 more minutes.

7. Refrigerate them overnight for optimum yumminess before serving!

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Kori's Tips for Perfect Pie Crusts!
1. NEVER overhandle your pie crusts or they will be terrible.
2. Measure as accurately as possible. If you have too much water, the crust will be tough. If you have too much shortening, it will fall apart.
3. Don't make your crust too thin. Also, don't poke holes in the bottom of it. This won't really help.
4. Use a glass or ceramic pie plate for perfect, evenly browned crust that isn't soggy in the middle.
5. Be patient. Good crust takes time, but it feels really special when you get it right!

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Corn Casserole
From: Thelma Anderson (Jason's Nana)

4 beaten eggs
6 tablespoons vegetable oil
1/2 cup yellow corn meal
1/2 teaspoon salt
1 1/2 teaspoons garlic salt
1 4-oz. can chopped green chilies (optional)
3 cans creamed corn
Grated cheddar cheese

1. Mix everything but the cheese together. Top with the grated cheese. Place in a greased 13x9 pan and bake at 350 for 35 minutes.

2. ENJOY! : )

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Norah is losing patience with my blogging now, so I am going to go play Mommy for a while! Hope you all have a great day-before-Thanksgiving! I will be posting a few pictures here in a bit from our HUDSON-DANIEL FAMILY DAY! OF! FUN! yesterday, and other than that I will be spending the day chasing kids, straightening up and making yummy treats for tomorrow in the kitchen. I love the holidays!