Giving Thanks - Thursday Edition

Participating in Kelli's Giving Thanks theme has been lots of fun this week. Thanksgiving is my favorite holiday of the year. I love the colors, the smells, the food, and the time spent with family.
This year we will be at Nana and Papa's farm for Thanksgiving, and I'm responsible for taking desserts and jell-o salad. Since my nephew requested pecan pie, and my husband is a big fan of pumpkin custard pie, we will have two traditional desserts. Last year I picked up this cute leaf cookie cutter on clearance, so I hope to decorate some sugar cookies for the kids as well.

I'll also make a pan of pumpkin bars for Hannah. This is one of her favorite recipes. I think it's the sweet frosting that makes them so irresistible.

PUMPKIN BARS

2 cups flour
2 cups sugar
2 t. baking powder
1 t. baking soda
1 cup oil
4 eggs
1/2 t. salt
16 ou can pumpkin
2 t. cinnamon
1 t. pumpkin pie spice
1 cup chopped nuts (optional - I leave them out)

Combine all ingredients and mix until well blended. Pour into greased 10x15 pan and bake at 350 for 20-25 minutes.

Frosting
3 ou cream cheese, soft
6 T butter, soft
1 t. vanilla
2 cups sifted powdered sugar

Beat together. Allow bars to cool completely before frosting.


For some reason, I never seem to have much luck making jell-o salads. However, these two recipes turn out perfect every time. And if I can make perfect jell-o, then they're darn fool proof.


STRAWBERRY APPLESAUCE SALAD


1 cup applesauce
1 package strawberry jell-o
10 ou package frozen strawberries, thawed


Boil applesauce in a saucepan. Dissolve jell-o in applesauce. Add berries, pour in dish, and chill. (This recipe is also delicious with raspberry jell-o and frozen raspberries.)


ORANGE CREAM SALAD


3 ou package orange jell-o
1 cup boiling gingerale
1 cup cold orange juice
1/2 pint whipping cream, whipped stiff
2 small cans mandarin oranges, well drained


Dissolve jell-o in boiling gingerale. Add orange juice. Chill until partially set, then add whipped cream and oranges.