Who doesn't love Thanksgiving in the middle of the year? Actually, I'm so very grateful for all I have that I feel like it's Thanksgiving daily. Today, though, we had Thanksgiving dinner in the middle of the year. My brother, John, is the master of the turkey on the grill. I didn't feel like doing that but did feel like using his basting sauce recipe. With the turkey, I roasted some red potatoes and asparagus. Then, for dessert, a pumpkin fluff pie. Why? Well, there was an 8 oz pkg of lite philly that needed to be used up. And a can of pumpkin that was getting old. And, a container of triple ginger cookies that was going to be past it's prime soon. So, what's more Thanksgiving than pumpkin pie???
John's Turkey Baste
1 15 oz can jellied cranberry sauce, melted
1/3 cup orange juice concentrate
1 cup red wine
1/2 cup butter
Melt the cranberry sauce then add the other ingredients and stir occasionaly until they're all liquified. Baste the turkey with the sauce. This makes for killer gravy.
Pumpkin Fluff Pie
8 oz light philly
15 oz can pumpkin
Lite Cool Whip
1/2 container Trader Joe's triple ginger cookies
Beat the philly until soft and fluffy. Add the pumpkin and spices and beat again. Fold in the Cool Whip. Crush the cookies. Melt the butter and mix with the crushed cookies. Press into a pie plate. Mound the pumpkin mixture in the pie shell. Sprinkle a few cookie crumbs on top. Refrigerate.