Sweet Potato Souffle

Prepare to be wow'ed (I was last Thanksgiving, when my friend A. made this for me and I couldn't stop eating it).  This sweet potato souffle will have you coming back for seconds, and maybe even thirds.  It's easy to throw together, and bakes up perfect for Sunday dinner.  NOT to be missed at your Thanksgiving feast this year, make note!

also pictured here: Dutch Oven Pork Chops 'n' Onions



5 or 6 medium to large sweet potatoes
1 stick, salted butter
2 eggs
1/2 c. whole milk
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon (or to taste)
mini marshmallows, optional for topping

Peel and chop sweet potatoes.  Boil until tender (about 12 minutes, or until soft). Drain water, put potatoes and butter in bowl and mix with handmixer until well blended. Mix egg, milk, vanilla, salt and cinnamon in bowl.  Add to sweet potato mixture. Place mixture in a casserole dish (or 9x13 pan).  Bake at 350 for 40 minutes.  Remove from oven, add marshmallows to cover. Turn on broiler, broil until marshmallows melt and become toasted.

Apple Sour Cream Cinnamon Crumb Pie

The title is a mouthful, and I can assure you that each bite of pie will be too. Simple to prepare, especially if you use a pre-made pie crust (I did, I'm not ashamed), and the perfect combination of sweet, tang, spice and pastry! Delicious warm OR cold, this one is a keeper for your Thanksgiving dessert table.

1 single pie crust (par-baked for 10 minutes)
2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground nutmeg
2 medium eggs (or 1 extra large)
1 cup sour cream
1 teaspoon vanilla
3 cups apples, peeled and sliced (I used 1 large Granny Smith and 2 medium Gala apples)
2/3 cup all purpose flour
2/3 cup sugar
1.5 teaspoons cinnamon
4 tablespoons butter

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into pie crust.

Preheat oven to 400.
Bake for 15 minutes.
Reduce oven to 350 and bake 30 minutes more.
Remove pie from oven. Increase temperature back to 400.

Combine 2/3 cup sugar, 2/3 cup flour and 2 teaspoons ground cinnamon in bowl. Cut in 4 tablespoons butter until crumbly, using a pastry blender.

Sprinkle crumb topping over pie. Return to oven and bake 10 minutes more. Cool on rack.

Turkey Broccoli Casserole

2 c. cooked/shredded turkey
1 pkg frozen broccoli
1 can cream of chicken soup
1/2 c. sour cream
2 TBS mayo
1 tsp. curry (or more to taste)
1 tsp. salt
1 tsp. pepper

Mix all ingredients together. Bake in 8x8 glass square dish at 325 for 30 minutes.

Harvest Pumpkin Dip

1 cup solid pack pumpkin

½ cup sour cream

¼ cup brown sugar

½ tsp. cinnamon

1 cup Cool Whip

Pecans, chopped, for topping

Combine pumpkin, sour cream, brown sugar, and cinnamon; whisk until blended. Fold in Cool Whip. Top with chopped pecans. Serve in small bowl.

Spiced Pumpkin Tartlets

1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)

1 small orange (optional)

1 can (15 oz.) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 tsp. Pantry Cinnamon Plus spice blend

1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling

Powdered sugar (optional)

¼ cup pecans, chopped

Preheat oven to 400 degrees. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle using lightly floured Baker's Roller. Using Scalloped Bread Tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of Stoneware Muffin Pan using Mini-Tart Shaper. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to Stackable Cooling Rack; cool completely. Repeat with remaining crusts to make 24 tart shells. Meanwhile, combine pumpkin, whipped topping and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar using Flour/Sugar Shaker, if desired. Attach open star tip to Easy Accent Decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans using Food Chopper; sprinkle over tartlets. Zest orange using Lemon/Zester Scorer; sprinkle zest over tartlets, if desired.

Turkey & Wild Rice Casserole

1 pkg. wild rice (6 oz.)

3 cups cooked turkey, chopped

1 can French-style green beans, drained (16 oz.)

1 cup fat free mayonnaise

1 medium onion, chopped

1 can cream of celery soup

Cook rice according to package directions. Combine with turkey, beans, mayo, onion in soup in a large bowl; mix well. Spoon into baking dish. Bake at 350 degrees for 30 minutes or until bubbly.

Turkey Tortellini Salad

Here are a few things you can make with leftovers of stuff you used for Thanksgiving! A big old turkey can go a long way!

Turkey & Tortellini Salad
1 pkg. refrigerated cheese tortellini (9 oz.)

6 cups salad greens, pre-washed

3 cups cooked turkey, chopped

½ cup low fat Italian salad dressing

¼ cup shredded Parmesan cheese

Fresh ground black pepper

Cook and drain tortellini as directed on package; let cool slightly in colander. Mix tortellini, greens, turkey and dressing; top with Parmesan cheese and pepper to serve.

Corn Casserole

2 lbs whole frozen corn
1 pint whipping cream
1 tsp salt
1 TBLS sugar
1 tsp Accent (can make w/o, just enhances flavor)
3 TBLS butter
3 TBLS flour
¼ c. Parmesan Cheese (fresh & shredded)
Separate 2 TBLS Parmesan Cheese (fresh & shredded)

Boil cream and corn – simmer 5 minutes.

Add salt, sugar, accent.

In separate pan, melt butter, add flour. Mix well.

Add flour mixture to corn. Stir well. Add ¼ c. parmesan cheese. Mix well.

Simmer 2 minutes. Pour into casserole dish.

Sprinkle with parmesan.

Bake at 350 degrees for 30 minutes.