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Peanut Butter Cream Pie

Looking to expand your Thanksgiving pie repertoire beyond the traditional pumpkin, pecan and sweet potato? Give this delicious peanut butter cream pie recipe a try, and it’s sure to make its way into your holiday dessert rotation. It’s a Thanksgiving staple for my partner’s family and I look forward to it every year! Creamy peanut butter pudding, whipped cream and crunchy graham crackers crust come together to create a scrumptious no-bake pie. We hope you enjoy this perfectly peanut-buttery recipe.

Ingredients:

1 package of vanilla pudding mix
2 cups of milk (whole or 2% work best)
1 egg
½ cup unsalted peanut butter

Crust:

2 packages of graham crackers
12 T butter
½ cup honey

Toppings:

1 cup heavy whipping cream
1 T powdered sugar
½ cup powdered sugar
3 T peanut butter

Instructions:

First, prepare your pie crust.

Crush your graham crackers until there are no large chunks. You can do this using a food processor, or by hand using a sealable bag and smacking them with a heavy spoon.

Pour your crushed graham crackers in a large bowl and add your honey.

Melt your butter and pour it into the bowl, mixing well until the ingredients are combined.

Transfer your pie crust into an 8- or 9-inch pie pan, or a springform pan of a similar size. Press the dough into the sides and center of the pan at an even thickness.

Put the pie crust in the refrigerator to set.

While your crust is setting, you can prepare the pie filling.

In a medium sized pot, add your milk, pudding mix and egg. Set it on medium heat and stir constantly. When the pudding has begun to bubble and thicken, take it off the heat and continue to stir.

Transfer your pudding into the pie crust and smooth out the surface to create an even layer.

Next, you can prepare your toppings.

In a large mixing bowl, add your heavy cream and 1 T of powdered sugar. Whip your cream with a hand mixer until stiff peaks form. Set aside in the refrigerator.

In a small mixing bowl, add your peanut butter and ½ cup powdered sugar. Mix well with a fork until small clumps begin to form and the powdered sugar is fully incorporated.
With your toppings done, you can assemble your pie. Dollop your whipped cream on top of your pie and smooth it into an even layer, then sprinkle your peanut butter crumbles all over the top.

Put your pie in the refrigerator to set and chill completely for 1-2 hours before serving. Enjoy!

Southwestern Sweet Potato Salad (Vegan and Gluten Free)

Sweet potatoes are a well-loved staple in fall, particularly at Thanksgiving dinners. We’ve reimagined the classic side dish into a sweet-and-savory salad that is the perfect side dish for any autumn occasion. This dish is also vegan and gluten free, so everyone at the dinner table can enjoy it together.

 

Ingredients:

2 medium sweet potatoes
1 lime
1 (14 ounce) can of black beans
3 T cilantro
3 T sunflower oil (or neutral oil of your choice)
1 T salt
½ tsp cumin
½ tsp paprika

 

Instructions:

Bring a large pot of water to a boil.

Wash and peel your sweet potatoes.

Put your sweet potatoes in the boiling water and allow them to cook until tender, about 30 to 40 minutes depending on the size of your potatoes.

While your sweet potatoes are boiling, you can prepare the other ingredients.

Separate your cilantro leaves from the stems. Roughly chop the cilantro leaves and set them in a large mixing bowl.

Drain the liquid from your canned black beans and rinse them in water. Allow the water to drain before you add the black beans into your mixing bowl.

Cut your lime in half and squeeze the juice into the bowl.

Add your oil, cumin, salt and paprika into the bowl and mix.

When your sweet potatoes are cooked, allow them to cool slightly before chopping them into about 1 to 2 inch squares. Add them into your bowl and mix to combine.

Allow the dish to chill in the fridge overnight, or for at least 8 hours before serving. Enjoy!

Autumn Slaw

This easy, side dish features bright color and flavor and comes together in minutes. It’s also a great make ahead dish, which makes it perfect for your Thanksgiving table!

Ingredients

  • 1/2 bunch Tuscan kale
  • 8 large Brussels sprouts
  • 3 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup dried cranberries

Preparation

  1. Tear the leaves of the kale away from the stems. Roll up the stacked leaves, and slice thinly crosswise. Slice Brussels sprouts crosswise thinly. Slice red cabbage in half, and then cut crosswise into thin slices to make three cups. Shred the carrot, and combine all the veggies in a large bowl.
  2. In a cup, combine the olive oil, vinegar, maple syrup, salt and pepper. Whisk together, then pour over the veggies. Add the dried cranberries, and toss to mix.

Serving Suggestion

This bright, delicious dish makes a fine addition to any Thanksgiving menu. The sturdy kale, cabbage and Brussels sprouts make it a great side to your potluck repertoire, too.

Thanksgiving Inspired Turkey Meatballs

These meatballs wrap the flavors of the holidays into one tasty little bite. They will make the perfect entrée to a weeknight dinner or be the star appetizer of your holiday party. Not to mention, they’re full of healthy, good-for-you ingredients!

Ingredients

  • 1 lb ground turkey
  • 2/3 c breadcrumbs
  • 1/3 c cranberries (roughly chopped)
  • ½ c granny smith apple (finely diced)
  • 1 egg
  • ¼ c yellow onion (finely diced)
  • 1/3 c finely grated parmesan cheese
  • 6 sage leaves (finely chopped)
  • ½ tsp dried thyme
  • ½ tsp minced garlic
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Salt and pepper to taste
  • Olive oil
  • Optional: 1-2 T. freshly chopped parsley for garnish

Directions

  1. Preheat oven to 350 °F
  2. In a large bowl, add all the ingredients except olive oil and parsley. Stir until just combined. Do not overmix, that will make tough meatballs!
  3. Coat a large skillet with olive oil (preferably cast-iron to finish cooking in the oven).
  4. Form even shaped meatballs and place into the oiled skillet.
  5. Brown the meatballs on medium to high heat for 8 minutes.
  6. Finish cooking in the oven for another 8-10 minutes until fully cooked.
  7. Remove from the oven, garnish with parsley if desired, and enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio