Peppermint-Stick Pie by CK
3 pints (1.5 quarts) peppermint ice cream
1 chocolate-flavored crumb pie shell
12 oz jar fudge ice cream topping
Coarsely crushed candy canes
In a chilled bowl, stir ice cream until softened. Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours. To serve, warm the fudge topping in the microwave according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Drizzle with warmed topping. Sprinkle with crushed candy canes.
Slow Cooked Turkey Sandwiches by BDM
In a 3 qt slow cooker combine:
6 c cubed cooked turkey
2 c cubed Velveeta
1 can (10 ¾ oz) cream of chicken soup
1 can (10 ¾ oz) cream of mushroom soup
½ c finely chopped onion
½ c chopped celery
Cover and cook on low for 3 – 4 hours or until onion and celery are tender and cheese is melted. Stir and serve on hard rolls.
Here’s the audio from the Friday, November 30th show where Carol and Brenda shared the recipes listed above: