Warm Up this Fall with ‘Thanksgiving in a Blanket’

It’s time to embrace the holiday season and eating Thanksgiving leftovers has never been so delicious. TEXAS YES Program Director, Marissa Moreno, shares her favorite recipe using Thanksgiving leftovers!

Ingredients:

• 1 tube refrigerated crescent rolls
• 3/4 c. shredded roasted turkey
• 3/4 c. prepared stuffing
• 3/4 c. prepared mashed potatoes
• 1 c. cranberry sauce
• 1/4 c. prepared gravy, warmed (for serving)

Directions:
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
On a lightly floured work surface, roll out Crescent Rolls. Top with mashed potatoes, turkey, stuffing and cranberries. (You’ll want just a small spoonful of each.) Roll up and transfer to the prepared baking sheet.
Bake until golden, 12 to 15 minutes. Let cool for 5 minutes (cranberry will be hot). Serve with gravy for dunking.

To learn more about this recipe and others click here.

Pumpkin Bread To Satisfy Your Fall Sweet Tooth

Tis the season to start thinking of yummy treats and eats as families begin to gather for the holidays. TEXAS YES Senior Director, Kyle Adams, shares his favorite recipe this holiday season. Nothing beats a classic!

Ingredients:

• 4 eggs
• 2/3 c. of sugar
• 1 c. of vegetable oil
• 15 oz pumpkin puree
• 2 c. of flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Directions:
1. Preheat the oven to 350 degrees.
2. Whisk flour, cinnamon, baking powder, baking soda, and salt together.
3. In another bowl beat eggs, sugar, oil, and pumpkin.
4. Slowly add dry ingredients to wet ingredients.
5. Pour into a 9×13” baking pan.
6. Bake for 25-30 min.

Brighten up your holidays with this Janiak Green Salad

Mix things up (literally), with a twist on a traditional holiday side dish! TEXAS YES Executive Director, Danielle Gunter, shares a classic recipe, one that’s sure to light up the table!

Ingredients:

• 1 pk (small) Lemon Jell-O
• 1 pk (small) Lime Jell-O
• 16 oz can crushed pineapple, drained but reserve juice
• 8 oz pkg cream cheese (softened)
• 1 tub (small) Cool Whip
• Celery and Nuts (optional)

Directions:
Dissolve both Jell-O flavors in 1 ¾ cup hot water.
Drain crushed pineapple into a cup, pour pineapple juice into Jell-O.
Dissolve the cream cheese in Jell-O.
When it is almost all dissolved, place in the refrigerator and let chill until set.
When Jell-O is firm, whip with rotary beaters until fluffy.
Fold in nuts, celery, pineapple, and ¾ of the container of cool whip.
Place in a mold or fancy bowl and refrigerate until ready to eat.

Fall into these Pumpkin Empanadas

There’s no better way to enjoy pumpkin season than baking some festive pumpkin treats! Mercedes Moreno, Associate Executive Director at TEXAS YES, shares her favorite recipe for fall. The perfect treat to make for family and friends!

Pumpkin Puree:
Ingredients:

• 2 whole pumpkins (small)

Directions:
Preheat the oven to 350 degrees.
Cut the pumpkin in half and scrape out seeds and pulp.
Repeat until all pieces are largely free of seeds and pulp.
Place pumpkin pieces on a baking sheet and roast for 45 minutes.
Peel off skin and blend in food processor or blender,
If it looks dry, add a few drops of water. It is now ready to be added to pumpkin recipe.

Pumpkin Filling
Ingredients:

• 4 tbsp unsalted butter
• 1 cup dark brown sugar
• 2 cups pumpkin puree
• 1 tsp. vanilla extract
• 2 tsp. ground cinnamon

Directions:
Melt butter in a saucepan over medium heat.
Add brown sugar and stir.
Add pumpkin puree, vanilla extract, and cinnamon.
Place in a bowl to cool, cover and store up to 3 days in advance.

Egg Wash
Ingredients:

• 1 Egg
• 1 tsp. Milk

Directions:
Whisk egg and milk until mixed.

Dough
Ingredients:

• 2 ¼ cup all-purpose flour
• ½ cup granulated sugar
• ¼ tsp. salt
• ½ cup vegetable shortening
• ½ cup milk – whole
• 1 Tbsp. baking powder
• *Let dough sit 30 minutes in fridge

Directions:
Add flour, sugar, baking powder and salt to the mixer.
Add shortening, small pieces at a time.
Slowly add milk and process until dough comes together.
Refrigerate for 30 minutes.
Roll out chilled dough; either make small dough to individually roll out or use drinking glasses to press to use as a cutter.
Place on a baking sheet.
Add filling, fold over, and press edges using a fork.
Brush top with egg wash.

Serves: 18 People

Cheesecake Nibbles, Even Santa Will Want to Eat

It’s the perfect time of year for baking some fun sweet treats! TEXAS YES Program Manager, Irene Moffitt, lets us in on a delicious recipe everyone is sure to love! Don’t worry, calories don’t count during the holidays.

Ingredients:

• 36 vanilla wafers
• 2/3 c. (10oz pkg) Nestle Toll House Swirled Real Semi-Sweet & White Chocolate Morsels.
• 2 pkg (8oz each) cream cheese, softened
• ½ c. sugar
• 2 tbsp all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract

Directions:
Preheat the oven to 350 degrees. Place baking cups on a baking sheet. Place 1 vanilla wafer flat side down on each of the baking cups. Place 5 swirled morsels on top of each wafer.
Mix cream cheese, sugar, and flour in a large mixing bowl until creamy. Then add eggs and vanilla extract and mix well. Get a spoonful of cream cheese mixture into each baking cup.
Bake for 15 to 17 minutes or until cream cheese sets don’t let cream cheese get browned. Remove from the oven, top cheesecake with remaining morsels. Morsels will soften but will not melt. Let cheesecake nibbles cool completely then store them in a covered container and put them in the refrigerator to get cold.
One cold – ENJOY!!!

**You can sub Nestle Toll House Morsels for frozen fruit such as Strawberries, Blueberries, or Raspberries**

Servings: 36 Cheesecake Nibbles