Thanksgiving Food!

Mini Pumpkin Pies

Ingredients

• 1 package refrigerated pie crusts
• 1 can (15 oz) pumpkin
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tablespoon Pumpkin Pie Spice

Preheat oven to 425°F.

Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.

 

Sweet Potato Casserole

Ingredients:

• 2 lbs sweet potatoes (about 5 medium), peeled
• 1/2 cup golden raisins
• 1 tsp agave
• 1/4 tsp ground cinnamon
• pinch nutmeg
• pinch allspice
• 8 oz can unsweetened crushed pineapple, drained
• 2 tbsp chopped pecans
• 1 cup mini marshmallows

Directions:

Cut sweet potatoes into large chunks; boil potatoes in a large pot covered with water until potatoes are soft if pierced with a fork. Drain and return to the pot.

Preheat oven to 400°.

Mash the sweet potatoes and add in raisins, agave, spices and pineapple

 

 

 

 

 

 

 

Homemade Cranberry Sauce

Ingredients

• 1 12-ounce bag fresh cranberries, picked and rinsed
• 
2 apples, peeled and diced

• 1/2 cup brown sugar
• 
1/2 cup orange juice

• 1/4 teaspoon allspice
• 
pinch salt

• 1 orange
  

Instructions

1. Stir together cranberries, apples, brown sugar, orange juice, allspice and salt in a large saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring often until the cranberries have popped and the mixture thickens, about 5 minutes. Remove from heat.
2. Meanwhile, zest orange. To supreme the orange: Cut skin and white pith off the orange. Cut between membranes to remove individual segments, working all the way around the orange. Gently stir the zest and orange segments into the compote. Discard orange membrane and peel. Cool compote completely, about 2 hours.