Simple Thanksgiving Recipes

Roasted Sweet Potatoes

Ingredients: 

• 4 large sweet potatoes
• 1/4 cup of canola oil
• 2 tablespoons of garlic powder

Preheat the oven to 375. Peel and chop the sweet potatoes to one inch cubes. Place in a large casserole dish. Drizzle with the canola oil and sprinkle with the garlic powder. Mix together and roast in the oven for 45 minutes, until very brown. 

Pumpkin Pie

Ingredients:

• 3/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 large eggs
• 1 can (15 oz.) Libby's 100% Pure Pumpkin 
• 1 can (12 fl. oz.) Carnation Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, salt, cinnmaon, 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. Bake in preheated 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze pie. 

Mini Pumpkin Muffins!

Its about time to get into the fall spirit, so to kick it off why not bake some mini pumpkin muffins! It's one way to treat yourself and you can also show off your awesome baking skills to your friends. Here's a simple and quick recipe to follow.

Ingredients needed:

• 1 cup whole-wheat or all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 2 large eggs, slightly beaten
• 1 cup lowfat granola cereal, crumbled (optional)

Directions:

• Preheat oven to 350 degrees F. Paper-line or grease mini-muffin pans.
• Combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl.
• Beat sugar and oil in medium mixer bowl until blended. 
• Add pumpkin and eggs; beat well.
• Gradually stir in flour mixture and spoon batter into prepared muffin cups, filling 2/3 full.
• Sprinkle each with about a 1/2 teaspoon of crumbled granola and press granola lightly into batter. (optional)
• Bake for 15-20 minutes or until wooden pick inserted into centers comes out clean.
• Coll in pans for 10 minutes; remove to wire racks to cool completely.
• Store muffins in covered containers or resealable plastic bags.

Makes 20 servings, 3 muffins each!