Tuesday, November 22, 2011

Twenty Something's Guide to Thanksgiving Side Dishes

Hey friends! I'm excited that Thursday is my favorite holiday, Thanksgiving! I haven't quite made it to the stage in life where the entire Thanksgiving meal is up to me. In my family that comes with grandbabies! So until then I'm concentrating on mastering my side dish recipes for optimum enjoyment. This year I'm in charge of the pumpkin pies, and an appetizer or dip. I have decided to go with one classic pumpkin pie, one pumpkin-pecan pie, and a spinach and artichoke dip served with pita chips. All of these recipes are found from various sources, including good old Martha and on the back of the pumpkin can! What are you in charge of cooking this year?

Classic Pumpkin Pie


INGREDIENTS
1 cans of Libby's Pumpkin Puree (and actually, this entire recipe is on the back of the can!)
1 can of evaporated milk
1 tablespoon of pumpkin pie seasoning (or a few dashes of ground nutmeg, Cinnamon and salt)
2 eggs
3/4 cup of sugar
1 unbaked deep dish pie crust. I use Pilsbury Brand.


DIRECTIONS
1. Mix everything together except the evaporated milk (and the pie crust, duh!). Slowly stir in the evaporated milk. Pour mixture into pie shell.
2. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 40-50 minutes or until knife inserted in center comes out clean. Cool for a bit, and serve with whipped cream topping. Enjoy my friends!



Me and my "test pie." Everyone loved it so much we were just digging into it with spoons haha!

Pumpkin Pecan Pie

INGREDIENTS:
1 cans of Libby's Pumpkin Puree (and actually, this entire recipe is on the back of the can!)
1 can of evaporated milk
1 tablespoon of pumpkin pie seasoning (or a few dashes of ground nutmeg, Cinnamon and salt)
2 eggs
3/4 cup of sugar
1 unbaked deep dish pie crust. I use Pilsbury Brand

FOR THE PECAN TOPPING:
3/4 cup Brown sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
pinch of salt
4 tablespoons unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves

DIRECTIONS:
1. Make the pumpkin pie just like above!
2. Make the topping: In a large bowl, mix together brown sugar, flour, cinnamon, and salt. Mix in butter with your hands until mixture is crumbly. Add the pecan halves and mix to combine.
3. When your ready to reduce the heat to 350 (15 minutes after the pie has been baking at 450) remove the pie and add the pecan topping. bake until pie is finished and topping is dark golden brown. Enjoy!

Ok, for those of you who aren't into pumpkin pie, aka the crazies; here's my recipe for Spinach and Artichoke Dip. Not to brag, but friends who have tried this dip say it's awesome, and I have to agree!

Leslie's Spinach and Artichoke Dip

INGREDIENTS:
2 cups of mozzarella cheese
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
few dashes of pepper
3 crushed garlic cloves
1 can of quartered artichoke hearts, drained and chopped
2 blocks of cream cheese
1 pkg of frozen chopped spinach (thawed, drained and squeezed dry)
Tortilla Chips for serving, or Pita Chips

DIRECTIONS:
1. Preheat Oven to 350.
2. Combine all of the ingredients except 1/2 cup of the mozzarella and 1/4 cup of the Parmesan. Spoon mixture into 1 1/2 quart baking dish. Sprinkle the remaining mozzarella and Parmesan on top of the mixture.
3. Bake for 30 minutes until bubbly and golden brown. Serve with the chips and enjoy!

I hope you all have a blessed Thanksgiving!

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