Green Bean Casserole

A Thanksgiving favorite I'm posting on this blog to remember how much I need to buy at the store...

GREEN BEAN CASSEROLE

Servings: 12+ people (one large dish)

Ingredients:

• 1 (10.5 oz) can of cream of mushroom soup (buy 2 cans for more people)
• 1 cup of milk
• 2 (14.5 oz) cans of green beans (buy 3 cans for more people)
• 2 2/3 cup French's crispy fried onions (buy a 6 oz. container)
• 1/4 tsp black pepper

Directions:

1. In a 1.5-quart baking dish, combine soup, milk, and black pepper.
2. Stir in green beans and 1 1/3 cup French's crispy fried onions.
3. Bake at 350° F for about 25-30 minutes.
4. Top with the remaining 1 1/3 cup French's crispy fried onions and bake another 5 minutes or until top of casserole is golden brown.
5. Enjoy!

Pumpkin Pie Truffles

I love the traditional Oreo truffles, but also can't have chocolate. So here's a lovely fall favorite a co-worker of mine made a few years back. I've had the recipe on a post-it note in my kitchen cabinet, and figured I should finally type it up. These things were delicious.

PUMPKIN PIE TRUFFLES

Servings: 40+ truffles

Ingredients:

• 1 package (16 oz) Golden Oreos
• 6 oz. cream cheese (could also use the whole package - 8 oz)
• 1/2 c pumpkin puree
• 1/2 tsp cinnamon
• 2 packages (8 oz/each) vanilla almond bark
• (Wax paper for baking sheet)

Directions:

1. Combine Oreos, pumpkin, cream cheese and cinnamon.
2. Refrigerate mix for 30 minutes.
3. Roll in balls and freeze for 30 minutes.
4. Dip into melted almond bark and place on wax paper-lined baking sheet.
5. Refrigerate until firm, about an hour.
6. Enjoy!