An Unmeasured Scoop Thanksgiving

Slide1I’m sure, just like me, y’all are getting your Thanksgiving dinner menu set in place this weekend and gearing up for the BIG grocery store run!  Ahhh… I love this time of year.  The temperature has dropped into the 30s and my husband has been playing Christmas music for the past 2 weeks (yep he’s one of those).

I thought I would share our menu just in case y’all are looking for some new ideas this year!  I always mix together our traditional family recipes and new ones that I either create or see elsewhere.  Happy Thanksgiving from our family to yours:)

Orange Rosemary Roast Turkey (Real Simple)

Orange Rosemary Gravy (Real Simple)

Wilted Brussel Sprout Salad w/ Toasted Pine Nuts & Manchego (Unmeasured Scoop)

Cornbread Stuffing w/ Sausage (Better Homes & Gardens)

Classic Sweet Potato Casserole (Unmeasured Scoop – See below)

Sister Schubert Dinner Rolls w/ Honey Butter (Southern Living)

Pumpkin Pie Cake w/ Cream Cheese Frosting (Unmeasured Scoop – See below)

Sweet Potato Casserole:

3 c cooked, smashed sweet potatoes

1/2 c butter

2 eggs beats

1 tsp cinnamon

1 1/2 c sugar

1 tsp vanilla

Topping:

1/4 butter

1 Tbs flour

1 c brown sugar

1 c chopped pecans

Preheat oven to 325 degrees.  Cook and mash potatoes.  Add in butter, eggs, sugar,  cinnamon and vanilla.  Pour into greased pan.  Mix topping, sprinkle over top and bake at for 35 minutes.

Pumpkin Pie Cake:

4 eggs

2c sugar

1 c vegetable oil

2 c flour

2 tsp baking soda

1 tsp salt

1 tsp baking powder

2 tsp cinamon

2 c pumpkin puree

Icing:

3 ounces light cream cheese

1 tsp vanilla

1/2 c butter (softened)

2 c powdered sugar

Preheat oven to 350. Grease a 9 x 13 pan.  Beat eggs, sugar, vegetable oil.  Add rest of ingredients and beat for 4 minutes.  Pour into pan and bake for 40-45 minutes.  Allow to cool before icing.  For icing, beat cream cheese and butter for 2- 3 minutes.  Add in vanilla and then slowly incorporate powdered sugar.

Trackbacks

Leave a Reply