| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Thanksgiving Cranberry Cobbler

 

1 (21-ounce) can peach pie filling

1 (16-ounce) can whole cranberry sauce

1 (18.25-ounce) package yellow cake mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup butter, softened

1/2 cup chopped nuts

Vanilla ice cream or sweetened whipped cream

1. Preheat oven to 350*F (175*C).
2. Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan.
3. Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender; mix in nuts and sprinkle evenly over fruit mixture in pan.
4. Bake for 45 to 50 minutes or until golden brown.
5. Serve with ice cream or sweetened whipped cream, if desired.