Because I love new people who don’t care about calories…

Not low cal…but really tasty Thanksgiving type recipes!

EASY Pumpkin Dump Cake ( delish !)

1 15oz can pure pumpkin, 1 cup evaporated milk, 1 cup sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1 box 18.25 oz yellow cake mix, 1 cup chopped pecans, 1 cup butter, melted.

Not low cal…but really tasty Thanksgiving type recipes!

EASY Pumpkin Dump Cake ( delish !)

1 15oz can pure pumpkin, 1 cup evaporated milk, 1 cup sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1 box 18.25 oz yellow cake mix, 1 cup chopped pecans, 1 cup butter, melted.

Preheat oven to 350 degrees. Stir together first 5 ingredients. Pour into a lightly greased 13×9 baking dish. Sprinkle cake mix evenly over the pumpkin mix, sprinkle evenly with pecans ( I use more than 1 cup). Drizzle butter evenly over pecans (  you can use less butter- but why would you if you don't care about calories and you love the taste – it's ONLY one dessert you can work around it).

Bake 1 hour to 1 hour and 5 minutes or until golden brown. Let stand 10 minutes before serving with Whipped cream or ice cream. SOOOO good.

Cranberry Fluff ( my kids LOVE this and beg me to make it…and it can be done in a few different ways— I use the lazy way mostly, except for Thanksgiving when I do the extra steps). I usually triple the recipe and they eat it with all the leftovers and even for dessert.

1 lb. fresh cranberries, 1.5 cup sugar, 3 cup mini marshmallows, 1 8ox. pack of cream cheese-softened, 1 8 oz can of crushed pineapple, 1/2 cup chopped pecans, 1 cup Cool Whip.

Wash berries and place in blender to chop. Remove and place in tupperware covered with sugar and mini marshmallows. Refrigerate overnight ( you can't skip this step).  Next morning, combine with other ingredients and chill.

THE EASY LAZY METHOD…  use Whole Berry Cranberry sauce from Ocean Spray. Combine with mini marshmallows…either overnight or not ( I do the overnight- but you don't have to). Combine with rest of ingredients and chill.

FREEZER type of cranberry salad: for a more  frozen salad sort of presentation…either in pan or individual cups.

FROSTY Cranberry Salad Cups.

1 can 16oz jellied cranberry sauce, 1 can 8 ox crushed pineapple -drained, 1 cup 8oz sour cream, 1/4 cup powdered sugar, 3/4 cup mini marshmallows, Red food coloring- optional.

Combine all ingredients. Fill paper or foil lined cupcake or muffin paper 2/3 filled. Cover and freeze until firm- or about 3  hrs. 16 servings.

YUMMY Berry Freeze:

1 can 14 oz sweetened condensed milk, 1/4 cup freshly squeezed lemon juice, 2 cups mini-marshmallows, 1 can 16 oz whole berry cranberry sauce, 1 can 20 oz crushed pineapple – drained, 1/2 cup chopped pecans, 3 drops red food coloring, 1 container 8 oz Cool Whip.

In large bowl whisk milk and lemon  juice. Stir in marshmallows, cranberry sauce, pineapple, pecan and food coloring. Fold in Cool Whip until no streaks remain. Spoon into 13.9 baking dish. Freeze until firm about 4 hours or overnight. Cut into squares and serve.