3 Holiday Recipes That Will Soon Be Your Favorites.

We all have our favorites when it comes to holiday meals. Maybe it's Aunt Mona's sour cream pound cake or grandma's turkey and stuffing, No matter what your favorite is, let us introduce you to 3 new recipes that will quickly become everyone's favorite. You might even get some requests for them in between the holidays.

 Crustless Pumpkin Pie

1 - 15 oz can of pumpkin
1- 12 oz can of evaporated milk
2 eggs
3/4 cup sugar
1/2 cup Bisquick or any biscuit mix
2 T. butter
2 tsp vanilla
1 1/4 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg

Mix pumpkin, evaporated milk, eggs, and sugar in a mixing bowl. Mix on medium speed until smooth. Add melted butter, vanilla, ginger, cinnamon, and nutmeg. Mix well. Add Bisquick. Mix at medium speed until smooth.
Pour batter into a 9-inch pie dish (preferably a deep one). Fill as full as possible.
Bake at 350 for 55 to 60 min., until a knife inserted into the middle comes out clean.
Allow cooling and then refrigerate.
Serve with whipped cream if desired.





 Green Bean Casserole

6 strips of bacon, fried crisp and crumbled
1/2 onion diced
1 1/2 cups chopped button mushrooms or any mushroom you prefer to use
3 cloves of garlic minced
2- 10.5 oz cans cream of mushroom soup
1/4 cup milk
1 cup shredded Monterey Jack cheese
salt and pepper
4- 14.5 oz cans of cut green beans, drained
1 1/2 cups french fried onions

Preheat oven to 350.
Lightly spray a 13x9 baking dish.
Saute onions and mushrooms in bacon drippings.
Add minced garlic and cook for 1 minute.
Stir in undiluted mushroom soup and add the crumbled bacon. Stir to combine.
Stir in milk and cheese until cheese is melted. Add salt and pepper to taste.
Fold in the green beans. Pour the mixture into the prepared baking dish. Top with fried onions.
Bake uncovered for 30 minutes.

Cranberry Salad

1- 6oz. pkg cherry jello
1 1/2 cups boiling water
1 T grated orange peel
juice and pulp of 1 orange
1 large can crushed pineapple undrained
1 can of whole berry cranberry sauce
1/2 cup chopped pecans

Dissolve jello in boiling water. Add cranberry sauce to jello. Add peel, pulp and juice, pineapple, and pecans.
Place in refrigerator in a 9 x 12" dish until set.






Feel free to send us your own favorite recipe at info@mitchellsnursery.com