Cranberry Salad

This is a family favorite and has been served at our Thanksgivings for as long as I can remember...

1 pkg cranberries, chopped {pulsed} but NOt completely blended
3/4 of a 10 oz bag mini marshmellows
1 pt whipping cream
1 cup sugar
1-2 apples peeled and grated
1 pomegranate, peeled and seeded

Combine cranberries and sugar; let stand 2 hours. Whip cream and mix with marshmallows let stand for 2 hours.  Then combine these mixtures and add apple and pomegranate.  Can be done the night before serving.

Hollie's Yams

Beat together:
3 cups cooked mashed yams
1/2 cup white sugar
2 eggs
1/2 tsp salt
1/2 stick butter melted
1/2 cup milk
1 tsp vanilla

topping:
1/2 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/4 cup butter

Bake in 9x9 glass pan @350 for 20 min.

Jenni's Chicken Pot Pie

In 1/3 cup butter saute until soft:
1 cup onion
1 cup celery
1 cup carrots
1 potato

add 1/2 cup flour
then add 3 cups chicken broth and
1 cup half and half
1 tsp salt
1/2 tsp pepper
1/2 cup frozen peas
1/2 cup frozen corn

add cut up chicken (I prefer rotisserie)

Pour all of above into pie crust
Bake 30 minutes @ 400 (may need to cover edges during last 10 minutes)

Granola

10 cups oats
1 lb melted butter
2/3 cup molasses
1 cup brown sugar
3 cup coconut (toasted)
1 T. cinnamon
2 pkgs. craisins
1-2 cups slivered almonds

Melt butter. Add molasses, brown sugar, and cinnamon. Mix all dry ingredients together in a separate bowl. Add butter mixture and mix until well combined. Pour onto cookie sheet and bake @ 350 for 20-30 minutes, stirring every 5-10 minutes.

Creamy Pumpkin Dip

2 (8-oz) packages cream cheese
1 (16-0z) package powdered sugar, sifted
1 (16-oz) can pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Beat cheese at med until creamy. Grad add sugar beating well. Stir in pumpkin, cinnamon, and nutmeg. Cover and chill. Serve dip with gingersnaps.