Nana's Stuffing

1 lb. mushrooms

8 oz. bag of shredded carrots

1 small sweet onion, diced

1 clove garlic, minced

3 stalks celery, finely chopped

2 cans of water chestnuts, drained and finely chopped

1 qt. chicken broth

1 16 oz. bag of herbed stuffing

• Saute onion, garlic, celery and carrot in 2T. butter. Set aside.
• Saute mushrooms
• Add stuffing, chestnuts, and veggies to mushrooms.
• Add broth to moisten.
• Spoon into a baking dish.
• Bake at 350 until bubbly.

Holiday Lime Jello

2 c. boiling water

1 (6 oz) pkg lime Jello

1 (20 oz) can crushed pineapple

1 (8oz) box cream cheese

1 c. heavy whipping cream, whipped

• Soften cream cheese. Whip with crushed pineapple (include liquid) and set aside.
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• Whip cream and refrigerate.
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• Pour boiling water over Jello. Wisk until disolved. Freeze Jello in the Kitchen Aid bowl until it's the consistency of loose jam. Freeze the beater too.
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• Whip Jello until it forms stiff peaks.
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• Fold in cream cheese mixture.
• Fold in whipped cream.
• Pour into bowl and refrigerate until set.

My Pumpkin Chiffon Pie

I started to make Libby's Gingersnap Pumpkin Chiffon Pie, except the store didn't have the Pumpkin Pie Filling, only the Canned Pumpkin. (Knowing there's a shortage this year...I was grateful, but we needed to improvise.)

I'm using a purchased Graham Cracker Crust so I needed less filling than the recipe called for (they had a 9" deep dish pie.)

Filling:

• 2 envelopes unflavored gelatin
• 1/4 c. very hot water
• 1 15 oz. can pumpkin
• 1/3 c. sugar
• 1 1/2 t. pumpkin pie spice
• 2/3 c. evaporated milk
• 1 box (3.4oz) vanilla instant pudding
• 1 c. thawed, CoolWhip

Place gelatin in small saucepan. Pour water over gelatin; let stand for 1 min. Heat over low heat stirring often, until the gelatin is dissolved. Add evaporate milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

Beat canned pumpkin, sugar, spice, and pie mix. Slowly pour in milk & gelatin. Beat on high for 2 minutes total. Carefully fold in whipped topping. Spoon into crust. Refrigerate for 2 hours.