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Thanksgiving Sweet Treats (Recipes)


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Well I'm looking a little less stressed today :). I wanted to show the sweet side of our dinner. I do have a few left over turkey recipes that I can't wait to share (stay tune ... like how I suck you in to come back?)!

Today I have for you a yummy pie & a twist on a traditional dish that we usually have. I'm always looking to bring new recipes to ones that we have. Oh yes no way do I do the same thing each year (Yes again it does drive everyone nuts).

My first recipe is a yummy pie, I made the crust from the food network recipe but wasn't too impressed with it. Sorry Paula you let me down with that one! So I'm just sharing the pie recipe.
Pumpkin Ginger Pie

Ingredients:
Filling:
1 can (15 oz) pumpin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed brown sugar
2 eggs, slightly beaten
2 t. grated fresh ginger
1 t. pumpkin pie spice
1/4 t. salt

Crust:
1 frozen deep dish pie crust

Streusel:
1/2 cup crushed gingersnap cookies (about 9)
2 T. packed brown sugar
2 T. all purpose flour
2 T. butter, softened
1/4 cup chopped pecans

Directions:
Heat oven to 425 degrees. Place cookie sheet on oven rack. In large bowl, mix filling ingredients. Pour into pie crust.

Bake pie on cookie sheet 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Sprinkle streusel over filling. Bake at 350 degrees for 25 to 30 minutes longer or until knife inserted in center comes out clean.

Cool completely on cooling rack, about 3 hours. Cover and referage any remaining pie. Enjoy!!

ALEXIS NOTES: I used FF evaporated milk and whole wheat flour. I did make the crust put it just wasn't up to snuff to share.

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Second is a twist on the usual Sweet Potatoes I do. This recipe was fab and I'll do it again. I used Yams (which in some places people call them sweet potatoes). I threw them in the oven and it was so easy to peel the skin right off.
Sweet Potato Casserole with Marshmallow & Pecan Topping

Sweet Potatoes:

4 large sweet potatoes1 cup white sugar2 eggs, beaten1/2 cup milk1/2 teaspoon salt1/3 cup butter, melted1 teaspoon maple syrup

Topping:

1 cup packed brown sugar1/2 cup all-purpose flour1/3 cup butter, melted1 cup chopped pecans2 cups mini marshmallows

1. Bake sweet potatoes at 400 degrees for 45-60 minutes until tender.

2. Peel and mash the baked sweet potatoes. Add sugar, eggs, milk, salt, melted butter and maple syrup. Mix well and transfer into a greased 9×13-inch dish.

3. Mix the brown sugar, flour, melted butter and pecans in a separate bowl. Crumble mixture evenly over sweet potatoes in diagonal rows.

4. Bake at 350 degrees F for 25 minutes. Add mini marshmallows to alternate rows and bake for an additional 15 minutes until the marshmallows are golden brown.

ALEXIS NOTES: I used yams, sugar substitute, wheat flour and they were out of the mini marshmallows so I took big ones and cut them up!


Tempt my Tummy Tuesdays



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