Why yes, I know it comes in a can! So does shrimp but that does not mean it’s okay to serve. Freshly made cranberry sauce makes the whole meal come together. It was simple and a hit on our Thanksgiving table. I predict this little number will be a regular with turkey in the Fuller home. Chunk the Can!-Amanda
1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 t ground cinnamon
1/4 t ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 T grated orange rind
Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.
I know…some of you might think it is a little late for me to share my pumpkin pie recipe. My plan was to share a few weeks ago when I first started making pumpkin pies for the season. It’s hard to deny a 7 year old’s request for his favorite pie. And then there was that text from a friend (not to be announced) that needed this recipe the night before Thanksgiving. The truth is my recipe is straight off the Libby’s can! It is one of those recipes that just works so there is no need messing it up. There is still plenty of time to make pumpkin pies. Forgive me this time!
And happy late Thanksgiving! -Amanda
3/4 cup granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch pie shell (or Amanda’s Pie Crust Recipe)
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell. I put a small slab of butter on top.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
We all know the dish. It is a staple at church potlucks, in cookbooks, and family gatherings. Let’s change it up a little. Add in quinoa instead of rice. You still get the same creamy-yummy texture without all those carbs. This is a perfect side dish to all to your upcoming festivities.
Broccoli Quinoa Casserole
1- 10 oz can condensed Cream of Broccoli soup
1/3 cup light mayonnaise
2 T milk
1 1/4 cups shredded cheddar cheese
1/2 t Splenda
1/4 t black pepper
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (below)
Freshly grated Parmesan cheese
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/3 t salt
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, and pepper until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
Thanksgiving is right around the corner. On most dinner tables you will find sweet potatoes. Yes, many folks cover them with marshmallows and brown sugar. If that is your tradition, get all over it. We wanted to find a healthy alternative to the typical sweet potato dish. Chipotle Smashed Sweet Potatoes give a nice blend of savory with a kick. This will become a regular side dish in our home. Enjoy! -Amanda
Chipotle Smashed Sweet Potatoes
2 large sweet potatoes, peeled and cubed
3 T unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped (save rest for later)
1 t adobo sauce from can of peppers
1/2 t salt
Put cubed potatoes into vegetable steamer. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt. Continue mashing to combine. Serve immediately.