Heyy guys!
Thank you SO much for clicking on another video! Today I am collaborting with Jen Chapin to bring you THREE vintage Betty Crocker recipes perfect for Thanksgiving! I am sharing an appetizer (Cranberry Jalapeno Dip) a drink (Sparkling Cranberry Orange Punch) and a dessert (Frozen Pumpkin Pie)
Enjoy!
❤️Amanda
CHECK OUT JEN!
https://www.youtube.com/user/chapin2508
GINGERSNAP CRUST
Ingredients-
-1.5 cups gingersnap crumbs
-1/4 cup melted butter
Directions-
-Heat oven to 350 degrees
-Mix crumbs and butter
-Press mixture firmly against the bottom and side of a 9x1 1/4 pie pan.
-Bake for 10 minutes, cool
FROZEN PUMPKIN PIE
Ingredients-
1 gingersnap crust
1 cup canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
8 oz frozen whipped topping, thawed
1 pint butter pecan ice Crean
2 tablespoons chopped pecans
Directions-
-Mix pumpkin, sugar, and seasonings well
-Fold in whipped topping
-Layer the ice Cream at the bottom of the pie crust
-Swirl pumpkin mixture on top
-Top with pecans
-Freeze for at least three hours
-Remove from freezer 15 mins before serving
SPARKLING CRANBERRY ORANGE PUNCH
Ingredients-
-1 container frozen orange juice concentrate
-9 cups of cranberry juice
-.5 can of whole berry cranberry sauce
-juice from 1 lemon
-4 cups club soda
-1 cup vodka (optional)
Directions-
-Add the juices, cranberry sauce, and vodka to a large bowl or dispenser, mix well
-Top with club soda
CRANBERRY JALAPENO DIP
Ingredients-
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely diced
1/4 cup sugar (more or less to taste)
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
1 (8 ounces each) packages cream cheese, light or regular, softened (you can use up to two blocks for this recipe depending on how many people you are serving)
Crackers, for serving
Instructions-
-Pulse the cranberries and jalapeño in a food processor or blender until coarsely chopped.
-Add the green onions, cilantro, sugar, lemon juice and salt and mix until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
-When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
-Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
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