Different kind of Pumpkin

Apple Butter Pumpkin Pie

Made: November 23, 2011

Ingredients
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs; slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-in pie shell

Directions
- Preheat oven to 425 F
- Combine apple butter, pumpkin, brown sugar, salt & spices in a bowl
- Stir in eggs
- Gradually stir in milk, mixing well
- Pour mixture into pie shell
- Bake for 40 minutes or until set

I used a Graham Cracker crust (pre-made) as the last time I made my own crust, it didn't come out too great and I didn't want any mishaps. But I think I'm going to use a normal pie crust next time. It didn't fit with the pie like I thought it would. But for once, my filling actually filled the pie and I didn't have any left over :D

I had a big can of pumpkin (all they had left at any store; oops!) so I froze the rest in a bag. Good to know it will remain good for 12-18 months frozen :D Now I don't have to worry about having too much pumpkin! (Just don't freeze in the can!)

(Recipe from: Food Network)

Orange Potoatoes and marshmallows

Sweet Potato Casserole

Made: November 24, 2011

Ingredients
Sweet Potatoes
- 1 stick butter (cut into 1in chunks)
- 6-8 sweet potatoes (peeled & cubed)
- 1 cup packed light brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water

Topping
- 1 egg white, lightly beaten
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- pinch of pepper
- 2 cups pecan halves (or 4 cups mini marshmallow)

Directions
Sweet Potatoes
- Melt butter in a large dutch oven over medium-high heat.
- Add the sweet potatoes, brown sugar, salt, pepper & water, bring to a simmer
- Reduce the head to medium-low, cover and cook, stirring often, until the sweet potatoes are tender (45-60 minutes)
- Remove the lid and bring the sauce to a rapid simmer over medium-high heat
- Continue to simmer until the sauce has reduced to a glaze (7-10 minutes)

Topping
- Mix all the ingredients for the topping together in a medium bowl.

Casserole
- Preheat the oven to 450 F
- Pour potato mixture into a 13x9in baking dish
- Spread the topping over the potatoes
- Bake until the pecans are toasted and crisp; 10-15 minutes (or until the marshmallows are golden; 5 minutes)

I did this differently. I boiled the sweet potatoes in a pot and then mashed them after they were tender enough. I drained all the water, mashed them and then added the rest of the needed ingredients. As for the topping, it didn't spread as I wanted, so it looks a little uneven. But it was super delish!

(Recipe from: Best American Side Dishes)

Sweet Stuffing

Apple-Cranberry Stuffing

Made: November 24, 2011

Ingredients
- 1 stick butter
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced apple
- 2 cups dried cranberries
- 1 tablespoon sage
- 1 tablespoon thyme
- 3 cups turkey stock
- 2 eggs
- 1/4 cup parsley
- 2 cups cubed stuffing
- salt
- pepper
- spreadable butter

Directions
- Preheat oven to 375 F
- Melt butter in a large skillet over medium heat
- Add onions, celery, apple & dried cranberry, sage, time, salt & pepper
- Cook for 5 minutes
- Add broth and bring to a simmer
- Beat eggs with parsley in large bowl; add in stuffing.
- Pour vegetable mixture over top and toss/mix.
- Transfer to buttered baking dish & dot with butter
- Cover and bake for 30 minutes, uncover and bake 30 more minutes until golden.

The only difference I did was to exclude the onions. :D Everyone enjoyed this one so much, I didn't have any leftovers :(

 I did have to cook this one backwards. I put the stuffing in the pan with the veggies as my bowl wasn't big enough to hold everything. But I feel like I could mix it easier that way too :)

(Recipe from: Food Network)