— Dee Ann Howell
1 can of whole cranberry sauce
1 can, drained mandarin oranges
1/2 cup chopped walnuts, or pecans.
Mix together, chill and serve.
This is great to serve with the Chicken Pot Pie Crescent Ring. (see below)
Chicken Pot Pie Crescent Ring
1 bag (10 oz) frozen microwavable mixed vegetables. *we use Pictsweet.
2 cups shredded cooked chicken (Deli Roasted Chicken is perfect and saves time.)
1 can (10.75 oz) condensed cream of chicken soup. *we use Campbell’s Fat Free
1 tablespoon milk
1 teaspoon salt
1/4 teaspoon pepper
2 cans (8 oz. each) refrigerated crescent dinner rolls. *We prefer Pillsbury™ .
Place oven rack in center position. Heat oven to 375 degrees Farenheit. Cook frozen vegetables in microwave as directed on bag. *We use Piksweet. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, Salt and pepper; stir to combine. Set aside.
Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 inch of dough in the center.
Pull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.
Bake 20 to 22 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.
Dee Ann Howell’s Easy Pea Casserole
2 cans of drained LeSeur Peas* (Family Favorite)
1 can cream of mushroom soup (do not dilute)
3 boiled eggs, chopped
1 stack pack of *Ritz Crackers
1/2 stick of melted butter
Mix drained peas, mushroom soup and eggs together.
Put into a buttered casserole pan.
OPTIONAL: Add fresh, sliced mushrooms of your choice at this step.
Crush to pkg of Ritz crackers and sprinkle over the top. Drizzle with the melted butter.
Bake at 350 for about 20-25 minutes, or until bubbly and crackers are turning brown.
Pumpkin Spiced Candy Corn with Chocolate, Pecans and Caramel
16 cups popped popcorn (about ½ cup unpopped kernels) *Orville Redenbachers is preferred.
1 cup salted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons molasses
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1 cup chopped pecans
1 1/2 cups *Ghirardelli (preference) Dark Melting Wafers
Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.
Pour popped popcorn into an extra large bowl.In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice.
Bring mixture to a boil. Boil for 4 minutes without stirring.
Remove pan from heat and stir in vanilla and baking soda.
Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn. If desired, stir in pecans.
Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula.
Bake in preheated oven for 30 minutes, stirring every 10 minutes.
Allow caramel corn to cool completely.
Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn.
Allow candy coating to set and break caramel corn into pieces before serving.