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Tailgating Recipes for your Thanksgiving Leftovers

When Gameday Style went on a search for some good recipes to make on Friday for tailgating that could utilize your Thanksgiving leftovers, the work was all done in an article done by a magazine website, Eastern Iowa Life
 The article, "Tailgating with Thanksgiving Leftovers" has a great recipe for...

....a pumpkin dip...

1 (5 ounces) package instant vanilla pudding mix
1 (15 ounces) can pumpkin
1 to 2 teaspoons pumpkin pie spice
1 (16 ounces) container frozen whipped topping, thawed
Graham crackers, for dipping
In a large bowl, mix together instant vanilla pudding mix, pumpkin and spice. Fold in the
whipped topping. Chill in the refrigerator. Serve chilled, with graham crackers for dipping.
From Bonita Lefebure, Fairfax

 ....a gourmet pizza....


2 teaspoons olive oil
1 pound sliced white mushrooms
1 medium Vidalia or red onion, sliced into 1/4-inch thick slices
1/2 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
1 cup whole berry cranberry sauce
2 medium apples, peeled and sliced 1/4-inch thick slices (Honeycrisp are delicious in this recipe)
3/4 cup 2 percent sharp cheddar cheese
1/4 cup walnut pieces, finely chopped
1 whole wheat pizza crust (such as Boboli Thin Crust)
Heat oven to 375 degrees. Heat oil in a large non-stick skillet over medium-high heat. When oil is hot, add mushrooms, onions, salt and dried herbs. Sauté, uncovered, for 2 minutes. Reduce heat to medium low, cover, and continue to cook vegetables until softened (about 7 to 10 minutes). Uncover, and cook so liquid evaporates.
Meanwhile, spread cranberry sauce on bottom of pizza crust. Arrange apples around crust, spreading in an even layer; sprinkle evenly with cheese.
When vegetables have cooked and liquid has evaporated, spread over cheese. Top pizza with walnuts. On a baking sheet, bake pizza until cheese melts and begins to brown, about 9 to 12 minutes. Reduce oven temperature to 300 degrees and continue to bake for 3 to 4 minutes. Remove from oven and allow to cool slightly. Slice and serve.
From Kym Wroble, Iowa City Waterfront Hy-Vee dietitian

....a fabulous soup...


1 cup chopped onions
1 cup chopped yellow bell pepper
3 garlic cloves, minced
2 tablespoons oil
1 1/2 teaspoons dried oregano
1 1/2 to 2 teaspoons ground cumin
2 teaspoons chili powder
2 15-ounce cans black beans, rinsed and drained
2 1/2 cups chopped cooked turkey
16-ounce can pumpkin
14 1/2-ounce can diced tomatoes
3 cups chicken broth
Sauté onions, yellow pepper and garlic in oil in skillet for 8 minutes, or until soft. Stir in oregano, cumin and chili powder. Cook 1 minute. Transfer to slow cooker. Stir in remaining ingredients. Cover. Cook on low 7 to 8 hours.
From Phyllis Good, Fix It and Forget It,

....and a Crabmeat and Cranberry Appetizer baked in puff pastry. READ MORE at...

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