Crock Pot Morning Casserole · desserts · double layer pumpkin pie · GF · gluten free · No Bake Cookies · Recipes · slush · Thanksgiving

Thanksgiving Desserts

Yes, I am very aware of the date…and the lack of posting.  But, I promised these recipes from Thanksgiving, so:

Crock Pot Morning Casserole
1 – 32 oz bag frozen has brown potatoes
1 lb. of bacon diced, cooked and drained
1 medium onion, diced
1 green bell pepper diced
1 1/2 cups shredded cheddar
1 dozen eggs
1 cup milk
1 tsp salt
1 tsp pepper

Place a layer of the potatoes on the bottom, followed by bacon, then onions, pepper, and cheese.  Repeat and end with cheese.  Beat the eggs, milk and salt and pepper together. Pour over the layers, and cover turn on low.  Cook for 10 hours.

***I liked the convenience of this recipe (found on Pinterest).  I will say it is bland, very bland.  I used red bell pepper, and in the future I will use sausage for more flavor.

 Layers before cheese.
 Everything in, and ready to cook.
I said this earlier, I liked this, but it needed more uumph.
I will add dried mustard (like in regular breakfast casseroles), and sausage.
No Bake Cookies (pinterest)
2 cups sugar
1 stick butter (unsalted)
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)
Mix the sugar, butter, cocoa, and milk in a medium saucepan.  Bring to boil, and boil for 1 minute.  Add the peanut butter, and vanilla.  Mix quickly until peanut butter melts, then add oatmeal and mix until blended.
Drop by spoonfuls on tin foil (I used parchment), and allow to set and cool completely.
Depending on the drop size, will make 2 to 3 dozens cookies.

 These are highly addictive, and yummy.
Sensational Double Layer Pumpkin Pie
(My mother’s recipe)
4 oz of cream cheese, soften
1 T milk
1 T sugar
1 1/2 cups thawed cool whip topping
1 Keebler Ready crust  (this was the recipe. We ended up making a GF pie crust from Red Mill all purpose, and butter – pre bake.)
1 cup milk 
2 pkg 14 oz jello vanilla instant pudding
1 can pumpkin (16 oz)
1 t ground cinnamon, ginger, cloves (I used pumpkin pie spice – it was nice)
Mix cream cheese, milk and sugar in a large bowl until smooth.  Gently stir in whipped topping.  Spread on bottom of crust. Pour 1 cup milk into bowl.  Add pudding mix. Beat with whisk until well blended (mixture should be thick).  Stir in pumpkin, and spices and mix well.  Spread over cream cheese layer.  Refrigerate a least 3 hours to set. Garnish with additional whipped cream and nuts if desired.
Forgot to take pictures of the process (and I had a helper), but as you can see, 
the crust turned out nice.  It was a yummy, different pie for Thanksgiving.
Slush (this has many different names, but this is what my Mom called it)
1 cup flour (once again, Red Mill All Purpose)
1 stick butter (unsalted)
3/4 cup chopped pecans
1 8 oz cream cheese, softened
1 cup confectioners sugar, sifted
1 8 oz cool whip
2 packages chocolate pudding (you can use any flavor here, but my favorite is chocolate)
2 cups milk
Pecans, and shaved chocolate for topping
9×9 pan – melt butter in pan in a 350 degree oven.  Once melted, add flour and nuts.  Pressed down, carefully, to make the crust.  Bake until golden brown (about 15 minutes).  Cool.
Beat cream cheese with sugar until creamy.  Fold in cool whip.  Spread on the cooled crust.  Mixed pudding and milk (should thicken), pour over cream cheese.  Spread remaining cool whip on top.  Sprinkle with extra pecans and chocolate shavings if you have them.
Once again, no photo’s of the process, but this is as yummy as this looks.
Always, a favorite of mine, and crust turned out just as yummy.
I will say, that with the GF flour, you may want to use 3/4 cup instead of a full cup.  
It was a little doughy for me, but everyone loved it.
So, there you finally have them.  Sorry about the delay, too many things going on, as you are aware.
Enjoy!!
Love,
Jerry Ann
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