Wednesday, November 26, 2008

Gobble Gobble

It's almost turkey day - yay! This year my older sister is hosting Thanksgiving at her house while each of us will supply a few side dishes. Roger and I will bringing over Butternut Squash Casserole, Cranberry Sauce (both fresh and canned at the request of my youngest sister), and 2 homemade Pumpkin Pies with Cool Whip. My stomach is growling away already.



Below is a sneak peek into our recipes. All of which we've made before and loved.

Recipes courtesy of AllRecipes.com - our favorite recipe site.



Butternut Squash Casserole

PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min

INGREDIENTS
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.



Cranberry Sauce

INGREDIENTS
12 ounces cranberries
1 cup white sugar
1 cup orange juice

DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.



Perfect Pumpkin Pie


PREP TIME
15 Min
COOK TIME
55 Min
READY IN
1 Hr 10 Min
Original recipe yield 1 - 9 inch pie


INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust


DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

1 comment:

Alice W. said...

Sounds delicious! Hope that you had a wonderful day!!!