On the last two Tempting Tuesdays, I shared some of my Thanksgiving recipes with you. Two weeks ago, I gave you my Gourmet Pumpkin Pie with Pecan Topping and last week, I shared My Favorite Pecan Pie recipe.
I make a cherry pie, too. Would you like that recipe? It’s a tough one.
- 2 pie crusts
- 2 cans of cherry pie filling (sometimes I use the low sugar version if it has Splenda, and sometimes I use the full sugar version)
- Press one pie crust into a deep dish pie plate. Open the pie filling and scrape it into the pie plate next.
- Make four cut outs in the remaining pie crust. I like to use miniature cookie cutters, but you could also cut a couple of Xs or just make slits.
- Lay the second pie crust on top of the pie filling, and press the edges together. You may need to use a bit of water or egg to get them to stick nicely. Cut the top crust so that it’s even with the bottom crust, and finish the edge however you want.
- Bake until the crusts are golden brown.
Are you impressed? Everyone always raves about all that work I did to make three pies, but they are all so easy that it’s embarrassing.
Since that cherry pie recipe seemed like a cop out on Tempting Tuesday, here’s a bonus cop out recipe that I make for every Thanksgiving.
Green Bean Casserole is one of those recipes that is synonymous with Thanksgiving for me. If we have it for dinner at another time of year, I instantly think about all of the wonderful sights and smells of the holiday season. It’s comfort and happiness with a gooey, cheesy crust on top. Enjoy!
Green Bean Casserole
- About 4 cups of green beans, drained and cut into bite-sized pieces (You can use thawed frozen beans, canned beans, or steamed fresh beans. Two 14-oz commercial cans will work if you want to go that route.)
- 1 (10.75-oz) can of condensed cream of mushroom soup (I buy low sodium, fat free soup, but you can buy whatever you want.)
- 2 or 3 cups of shredded cheddar cheese, divided
- 2 cloves garlic, pressed or minced
- 2 teaspoons onion powder
- 1 (10 oz) can of cheddar-flavor French Fried onions
- In a large bowl, combine green beans, soup, 1 cup of cheese, garlic, and onion powder. Mix well. I usually do this the night before so that I don’t have to bother on the morning of Thanksgiving.
- Transfer green bean mixture to a casserole dish. Top with remaining shredded cheese.
- Bake at 350, until bubbly and heated through. Add the French Fried onions and bake until onions are browned, usually 5 to 10 minutes.
- Serve hot.
Image courtesy of Rochelle Hartman
© 2008 – 2010, Tara Ziegmont. All rights reserved.