by Amanda Lanum 

This week on 13 News This Morning we're each sharing one recipe that we really love to have on Thanksgiving. Monday, I shared Easy Cheesy Potatoes. Drew made Bean Salsa on Tuesday. Chris satisfied his sweet tooth with Apple Walnut Crisp. Stephanie will share her breakfast recipe Thursday.

EASY CHEESY POTATOES

2 cans Cream of Mushroom Soup (If you don't like mushrooms, you can substitute Cream of Chicken.)

8 oz. cream cheese (Make it light if you're interested in saving a few calories!)

32 oz pkg of frozen hash brown potatoes

1 1/2 cups cheddar cheese

Mix all the ingredients in a large bowl. Bake at 350 for 60-90 minutes, until potatoes are tender.

BEAN SALSA

1 can black eyed peas (drained)

1 can white corn (drained)

1 can black beans (drained and rinsed)

1 can rotel origional or other flavor if you wish

1/2 cup Italian dressing

1/2 green pepper (diced)

1 tsp garlic salt

Mix all together and refrigerate overnight. Enjoy with tortilla chips!

APPLE WALNUT CRISP

2 cans Apple Pie filling

1 box yellow cake mix

2 sticks of butter (melted)

1 tsp Cinnamon

1 cup crushed walnuts

1 lemon

Preheat oven to 350 degrees.

Spoon two cans of pie filling into greased 9x13 pan. Sprinkie 1/2 ts cinnamon and zest of lemon over pie filling. Pour dry cake mix over apples.

Sprinkle remaining cinnamon (1/2 tsp) and walnuts over cake mix. Drizzle with melted butter.

Bake 55 minutes.

IHOP-STYLE PANCAKES WITH A ROM-TOM HOLIDAY TWIST

1 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
 pinch of salt
1 egg, beaten
1 1/4 cups buttermilk
2 tablespoons butter, melted
1/4 cup sugar

Mix ingredients for pancake batter. Heat skillet on medium to medium-high heat. Pour batter on pan. When outside edges bubble, flip. Or cook to desired darkness.

Holiday twist:

nutmeg
cinnamon
fruit topping such as apple, strawberry or peach