Thanksgiving

If you are not done with you recipe shopping for our upcoming holidays, here is a few yummy recipes:

Twice Baked Sweet potatoes:

6 sweet potatoes

2 tablespoons oil (vegetable or canola)

1 package (8 oz) cream cheese

1/2 cup brown sugar

3 tablespoons butter

1 tablespoon vanilla

salt

pepper

1/2 cup chopped cashews

Heat oven to 350 F.

Rub sweet potatoes with oil and wrap in tin foil. Bake in oven for an hour or until tender. While potatoes are cooking, combine all other ingredients and mix well. After the potatoes have finished cooking, scoop out the centers and add it to the other ingredients. Mix well again and scoop back into the potato skins. Back for another 7-8 minutes until nice and hot.

This recipe is from Make it and love it blog

Sweet potato bake:
2 cans Yams
1/2 brown sugar (packed)
1/4 C Butter or Margarine
1 tsp Cinnamon
1 tsp vanilla
Marshmallows

oat mixture:
1 C Old fashioned oats
a sprinkle of cinnamon
2 Tbsp brown sugar
1Tbsp flour
2 Tbsp butter (melted)

In a large bowl mix Yams, brown sugar, margarine, cinnamon, and vanilla together, and blend on medium speed with a hand mixer.
When smooth, put into a 11x7 casserole dish. Top with marshmallows.
In a small bowl mix together, Oats, cinnamon, flour, and brown sugar. When mixed well, add melted butter slowly, while stirring. Mix until crumbly.
Crumble over the top of marshmallows.
Bake in oven until marshmallows are browned and puffy.

Herb Stuffing:

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
4 cups Pepperidge Farm® Herb Seasoned Stuffing

Heat broth, black pepper, celery, and onion in a 2 quart saucepan over high heat. When it comes to a boil, reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Add stuffing and stir lightly to coat.

Rosemary Roasted Turkey:

3/4 cup olive oil

3 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh basil

1 tablespoon Italian seasoning

1 teaspoon ground black pepper

salt to taste

1 (12 pound) whole turkey

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Roast Chicken and Vegetables with Almond Pilaf

We have made this recipe from Rachel Ray twice because we love it! It is very simple to make. This last time I added zucchini. Yummy! (Click the title of this post for the recipe.)

Pumpkin

I made my first completely homemade pie a week ago and of course it was pumpkin, but afterwards we decided that we just aren't pumpkin people so now that it is November I will post some of the recipes that we have been trying. But first here is the pie I made. It was the best pumpkin pie I have ever had, but I still don't love pumpkin.