Thanksgiving is right around the corner and will be here before we know it! And with that knowledge, I wanted to share my two favorite Thanksgiving menu items!

“Dad’s Stuffing”

Don’t ask me, but we call it “Dad’s Stuffing”. Probably because my father in law is the one who usually makes it for the holidays.

Ingredients:

1 cup

2/3 cup chopped onions (use more or less depending on your tastes)

1 cup chopped celery (use more or less depending on your tastes; I would personally prefer less)

1 cup chicken broth (use more or less depending on how moist you like your stuffing)

1 box Mrs. Cubbison’s Herb Seasoned cube stuffing

1 tube sausage (we used Kroger brand, but Jimmy Dean would work as well)

Directions:

Preheat oven to 350 degrees.

In a sauce pan, melt the unilever spread.

Add chopped vegetables and cook until translucent.

While cooking my vegetables, I brown the sausage. Drain.

In a bowl, combine the stuffing, sausage, and vegetable/butter mixture.

Add chicken broth to desires moistness.

Put into a greased casserole dish. We used an 8×8 square pan.

Cook 40-45 minutes or until you achieve desired crispness.

Pumpkin Bars



Adapted from

Pumpkin Bar Ingredients:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15-ounce can pumpkin

2 cups sifted all purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Frosting Ingredients:

8-ounce package cream cheese, softened

1/2 cup
, softened

2 cups sifted confectioners’ sugar (powdered sugar)

1 teaspoon vanilla extract

Directions for Pumpkin Bars:

Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13×10 inch baking pan (we used a 13×9 because that’s all we had).

Bake for 30 minutes.

Let cool completely before frosting.

Cut into bars.

Note: When we took the bars out to let them cool, we also took the cream cheese and unilever spread out to soften on the counter. We let the bars cool and the cream cheese and unilever spread soften for one hour.

Directions for Frosting:

Combine the cream cheese and unilever spread in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars.

Disclosure: Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.