In less than an hour yesterday (not counting baking time as we waited for the oven to finish one thing so we could move on to the next) mom and I whipped up:
Easy Pumpkin Pie:
(From: Recipe Lion http://www.recipelion.com/)
-2 3.75 ounce packages vanilla instant pudding
-1 1/3 cups of milk
-1 16-ounce can pumpkin
-1 1/2 teaspoons pumpkin pie spice
-4 cups whipped topping (9-ounce container)
-1 baked 9-inch pie crust, cooled
1. Add pudding mix to milk and beat whit hand mixer or lowest speed until blended; about 30 seconds
2. Blend in pumpkin, spice, and 2 cups of whipped topping.
3. Pour into pie shell.
4. Chill until set; at least 4 hours.
5. Garnish with remaining whipped topping.
Cranberry-Nut Bread Minis:
(From Kraft Food's Food & Family Holiday 2011)
-1 package (2-layer size) white cake mix.
-1 package (3.4 oz) Vanilla Flavor Instant Pudding
-1 cup water
-1/4 cups fresh or frozen cranberries, chopped
-1/2 cup chopped Walnuts
-2 Tbsp. butter, melted
-2 Tbsp. cinnamon sugar
1. Heat oven to 350 degrees.
2. Beat first 5 ingredients in large bowl with mixer 2 minutes, or until well blended.
3. Add cranberries and nuts; beat just until blended.
4. Pour into 5 foil mini loaf pans sprayed with cooking spray.
5. Bake 40 minutes or until toothpick inserted in centers comes out clean.
6. Cool in pans 10 minutes; remove from pans to wire racks.
7. Brush tops with butter; sprinkle with cinnamon sugar (2 Tbsp. sugar and 1/2 tsp. ground cinnamon mixed).
(From Better Homes and Gardens New Cook Book- Celebrating the Promis Limited Edition)
-3 cups sugar
*We used Splenda
-1 cup cooking oil
*We used Coconut Oil
-3 1/2 cups all-purpose flour
*We used 2 cups of all-purpose flour, and 1 1/2 cups of whole wheat flour
-2 Tsp baking soda
-1 1/2 Tsp salt
-1 Tbsp. ground cinnamon
-1 Tbsp. ground nutmeg
*We used fresh nutmeg and just took the zester over it about 10 times
-2/3 cup water
-1 15-ounce can pumpkin
1. Preheat oven to 350 degrees.
2. Grease the bottom and 1/2 inch up the side of two 9x5x3 inch, three 8x4x2 inch, or four 7 1/2x3 1/2x2 inch loaf pans.
3. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
4. In a large bowl combing flour, baking soda, salt, cinnamon, and nutmeg.
5. Alternately add flour mixture and the water to sugar mixture beating on low speed after each addition just until combined.
6. Beat in pumpkin.
7. Spoon batter into prepared pans.
8. Bake for 55-65 minutes.
9. Cool in pans on wire rack for 10 minutes. Remove from pans and cool on wire rack completely.
10. Let sit over night before slicing.
Sadly I didn't take an photos because, well I was busy cooking with mom, and ya'll have seen pumpkin pie and bread before. Give these a try and let me know what you think!
What are you cooking up this Thanksgiving?
Dad is smoking ribs and chicken wings for dinner on Thanksgiving (Ryan's grandma is making a turkey for lunch) and then mom is grilling turkey breast (because we just don't have enough people to need a turkey, we don't eat dark meat, and so everyone just ends up eating the breast anyways) and making sides later this weekend for our "traditional" meal.
I'm getting really excited!