If you saw my Your Life Arizona morning show segments today, you may want the recipes I quickly showed for two perfect holiday eats. 
First up is the decadent and yummy Pumpkin Supreme recipe. 
This decadent dessert is sweeter than pumpkin pie and tastes a bit like pumpkin cheesecake, but is even yummier in my opinion! My sister-in-law shared this treat with me years ago as it has been passed down for generations from her Texas family. You will love it and it is a crowd pleaser! The recipe is here at this link.
And I showed a quick and easy cheat recipe idea for that leftover Thanksgiving Day turkey. Only six ingredients & done in 30 minutes! 
Here is the recipe for this that is my family’s favorite!
Turkey Pot Pie Using Left Over Thanksgiving Turkey
What You Need:
1 can of cream of potato soup
1 can Veg All Veggies, drained
1 cup of leftover turkey (or more if you want more turkey in the pot pie)
3/4 cup milk
1/8 teaspoon pepper
2 frozen pie crusts
What You Do:
- Preheat oven to 400 degrees.
- Combine and mix all ingredients except pie crusts and keep the crusts frozen until you are ready to use.
- Next pour the mixture into one frozen pie crust. It is very important that you keep your crusts frozen until you are ready to assemble the pot pie.
- To fake make (since this is not a homemade crust – no time for that!) that perfect top crust, simply pop the other frozen crust right out of the pan and place on top of the pot pie. This is such a cool and easy trick! If the crust is truly frozen, it should pop right out after you loosen the edges.
- Cut a slit in middle of the top crust for venting during baking and bake uncovered for 30 minutes at 400 degrees.
