Corn Salad
I make this all the time, especially in the summer. It's a refreshing compliment to all the super starchy foods at Thanksgiving.
This is my mom's recipe : )
1 bag of frozen corn (better with a couple ears of fresh, grilled corn in the summer though)
1 can black beans
1 red bell pepper
1 tomato
4 or 5 scallions
cilantro
garlic salt
cumin
ground black pepper
red wine vinegar
olive oil
Chop the tomato, bell pepper, scallions and cilantro. Mix together in a bowl with the corn and black beans (rinse these first). Mix in a few shakes of the garlic salt and cumin, a pinch or two of black pepper and a few splashes of the vinegar and olive oil.
Cover the bowl and let sit in the fridge for 1 - 4 hours. The longer it sits the better it tastes!
I got this recipe from Everyday with Rachel Ray. I LOVE pumpkin pie but hate to bake and since I was already taking on Thanksgiving dinner, I figured pie crust would put me over the edge.
I did modify the recipe slightly from the magazine, I didn't include marshmallow fluff so I added sugar to the pumpkin mixture to sweeten it.
1 can pumpkin puree
4 cups heavy cream (RR recipe calls for 3 but since I didn't use marshmallow fluff I used extra)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
pinch ground cloves
pinch salt
3 tbl spoons sugar
1 bag gingersnaps (should equal 3 cups when chopped)
3 tbl spoons dark rum
Beat the heavy cream (or just buy Cool Whip instead, I actually did half fresh whipped and half Cool Whip). Set half aside for layering.
Mix the other half with the pumpkin puree, vanilla, cinnamon, ginger, cloves, sugar & salt.
I bought the gingersnaps that came in a paper bag and crushed them right in the bag with a meat tenderizer. Put the crushed snaps in a bowl, reserving the really fine crumbs for the top. Pour the dark rum over the snaps.
Now you're ready to start layering - start with 1/3 of the pumpkin mixture, then layer in about half of the cookies, another pumpkin layer, the rest of the cookies, the rest of the pumpkin.
Then top it off with the remaining whipped cream and sprinkle on the reserved crumbs from the ginger snaps.
