Thanksgiving Ambrosia

Ingredients:

2 grapefruit(sectioned)
3 oranges(sectioned)
2 tangerines(sectioned)
1/3 to 1/2 c. sugar
1/2 c. shredded coconut.

Instructions:

Place half the fruits in serving dish; sprinkle with half the sugar and coconut.

Add remaining fruits, sugar and coconut.

Chill for at least 1 hour before serving.

Caramel Apple Salad

Ingredients:

1 container (8 oz.) frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 can (8 oz.) crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows

Directions:

Mix cool whip, pudding, pineapple with juice.

Add apples, nuts and marshmallows.

Keep in the refrigerator until ready to serve.

Frosted Pecan Bites

INGREDIENTS:

1 pound pecan halves
1/2 cup butter
1 cup white sugar
2 egg whites, stiffly beaten
1 pinch salt

DIRECTIONS:

Preheat oven to 275 degrees F (135 degrees C).

Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool.

Fold sugar, salt and pecans into egg whites.

Increase oven temperature to 325 degrees F (165 degrees C).

Melt butter or margarine on a sheet pan.

Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and allow to cool.

Mini Sweet Potato Pies

INGREDIENTS:

3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)

DIRECTIONS:

Place the sweet potato in a saucepan with just enough water to cover.

Bring to a boil, and cook until fork tender, about 5 minutes.

Drain and mash with a fork or potato masher.

Preheat the oven to 425 degrees F (220 degrees C).

Divide the pie crust into 24 small balls.

Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.

Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves.

Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.

Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Spiced Pumpkin Dip

INGREDIENTS:

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can pumpkin puree
1 tablespoon Pumpkin Pie Spice
1 teaspoon Pure Orange Extract
1/2 teaspoon Ground Ginger
Gingersnap cookies

DIRECTIONS:

Blend cream cheese and confectioners’ sugar until smooth in a food processor.

Remove cover, add pumpkin and remaining ingredients.

Blend thoroughly.

Chill 30 minutes or until ready to serve.

Serve with Gingersnap cookies.