After Thanksgiving Soup

4 cups water
4 chicken bullion cubes
20 baby carrots chopped
1 stalk celery chopped

Bring to a boil in a large pot for 30-45 mins.

Add:
2-3 cups chopped turkey

Continue to boil for 20 more mins or until carrots are soft.

In another pot, bring water to a boil and cook 1 cup of pasta.

Add 1 can of cream of chicken soup to the Turkey mixture. Stir and bring to a boil. Turn off heat add the cooked pasta. Stir and serve.

Spudnut rolls

1 3/4 c sugar
1 1/2 c milk
1 c mashed potatoes
4 T butter
4 T yeast
2 eggs
1 tsp salt

In 1/4 cup warm water dissolve yeast, set aside; scald milk. In the mixer, add butter, salt, and sugar. Pour in scalded milk and mashed potatoes. Mix. Cool. Add eggs and yeast. Mix.

Add 2 cups of flour. Mix. Switch to dough hook. Continue to add flour about 1 cup at a time. Dough should be sticky. Roll in to balls or roll out on a flour surface and cut in to circles. Butter the inside and fold in half.

Bake 20 mins at 350 degrees or until golden brown.

Chocolate Pecan Pie

From the kitchen of Paula Dean

1 9" unbaked pie crust
2 c pecan halves
3 large eggs
3 tab of butter, melted
1/2 c dark corn syrup
1 c sugar
3 oz semisweet chocolate, choped (about 1/2 c)

Preheat oven to 375 degrees. Pour pecans on the bottom of the pie crust. In a medium bowl whisk together the eggs and melted butter. Add the corn syrup, sugar, and chopped chocolate. Stir all ingredients until combined. Pour over pecans. Bake 10 mins, lower to 350 degrees, bake 45 more mins or until set.

Jello Salad

1 sm box cooked vanilla pudding
1 sm box tapioca pudding
1 sm box orange or raspberry Jello
3 cups water
1 8 oz carton cool whip
1 can madrain oranges or 1 pkg frozen raspberries

In a sauce pan mix together water, puddings and jello, cook until boiling for 3 minutes.  Remove from heat and let cool completely. 
Then add cool whip, mix well, then add fruit.

Fruit Dip

1 8oz Cream Cheese
1 13oz jar Marshmellow Cream

Beat cream cheese, then add marshmellow cream, mix well.

Enjoy with your fresh fruit!!!!


** This is one of my most favorite things we had as kids. **

Pull Aparts

14-16 frozen RHOADES rolls
1 small pkg Cooked Butterscotch Pudding
Cinnamon
1 cube butter
3/4 cup brown sugar


Place rolls in bundt pan.  Sprinkle with 1/2 package of butterscotch pudding (dry powder), then sprinkle with cinnamon (maybe a tablespoon)

In a small sauce pan, melt butter and brown sugar, cook until well mixed together.  Pour over rolls. Cover lightly (I usually just use a clean towel) over night.  Bake at 325 for 25-30 minutes.  Dump upside down on plate to remove rolls.  Enjoy :)

Chicken Pot Pie

2 Cups Chicken Gravy
2 cups Cooked and cubed Chicken
1 pkg frozen Peas and Carrots
1 can corn
2 small Potatoes Baked and cubed
Pie Crust

Preheat oven to 400
Combine all ingredients and mix well.  Pour into 9" pie pan.  Cover with premade pie crust. Bake for 20-30 minutes or until top is light golden brown.


**This can be done as a freezer meal also.  However if done as a freezer meal, DO NOT add potatoes as they do not freeze well.  Also if you do it as a freezer meal, thaw for 1 hr 15 mins prior to cooking then cook at 450 for 1 hr 15 mins. ***