Squash Dressing from Patty Roper
- 2 (6-oz) Mexican Cornbread Mix (or you can get plain cornbread and mix it with Mexican corn)
- 2 lbs yellow squash, sliced
- 2 cups water
- 1/2 cup butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup green onion, sliced
- 1 can cream of chicken soup undiluted
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bake cornbread according to package directions. Cool, then crumble; set aside. Combine squash and water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until tender. Drain and set aside. Melt butter in a skillet; add onion, celery, green pepper, and green onion. Cook, stirring occasionally, until tender. Combine cornbread, squash, onion mixture, and remaining ingredients; spoon into a lightly greased 9x13 inch baking dish. Bake at 350 degrees and 40 minutes or until thoroughly heated.
Pumpkin Crisp from Southern Living
- 1 (15-ounce) can pumpkin
- 1 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 (18.25 ounce) package butter flavored yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
- Whipped cream (optional)
- Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour and 5 minutes or until golden brown. Remove from over, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired. Makes 8-10 servings
So yummy and delicious! I will probably divide both of these recipes into two smaller dishes due to all the Thanksgivings that we have to go to!
May your Thanksgiving be full of good food, fun, and fellowship!