Thanksgiving Recipe Contest 2020

Don’t be a turkey!! Ham it up!! Turnip the volume on an old favorite! Send in your best Holiday recipe to our Recipe Contest.

Lynn Perazzelli – Impossible Pumpkin Pie

pumpkin pie


  • ¾ C sugar
  • 1 can (16oz) pumpkin puree
  • ½ C Bisquick
  • 2 Tsp. pumpkin pie spice
  • 2 Tbsp. butter
  • 2 Tsp. vanilla
  • 1 can (13oz) evaporated milk

Heat oven to 350F. Grease pie plate. Beat all ingredients until smooth, 1 minute in a blender or 2 minutes on high with hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, about 50-55 minutes.

Hannah Rose – Cranberry Salad



3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream


In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight.
To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Amos Batts – Keto Pizza

cheese pizza


  • 1 1/2 cup Mozzarella cheese (shredded)
  • 2 tbsp Cream cheese (cut into cubes)
  • 2 large Egg (beaten)
  • 1/3 cup Coconut flour

Recipe Notes:

  • To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
  • If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
  • Nutrition info does not include toppings.

Serving size: 1 slice, or 1/8 of entire pizza



  1. Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.
  2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
  3. Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  4. Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Nutrition Information Per Serving
Calories: 110 | Fat: 7g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g


Sonya Spivey – Lime Jell-O Salad



  • 1 package of Lime Jell-O (3 oz)
  • 1 8 oz. cream cheese
  • ½ cup mayonnaise
  • 1 small can crushed pineapple
  • 1 tsp. lemon juice
  • 15 lg marshmallows
  • ½ cup canned milk
  • ½ cup chopped nuts

Mix lime Jell-O with ¾ cup boiling water. Add cream cheese and marshmallows over low heat until dissolved. Cool. Add mayonnaise, canned milk, crushed pineapple, nuts and lemon juice. Mix well and place in serving dish. Refrigerate until cold.

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