Thanksgiving Dinner, mmm good!

I am thankful for so many things, my family, my friends, my health, a roof over my head, friends inviting us over for Thanksgiving dinner, my list can go on and on. Usually for Thanksgiving I make a large meal for my family of four, turkey, stuffing, real mashed potatoes, green bean casserole, pie, and anything else I can think of. But this year, I recently lost my father and making a big meal just seemed tiring. So, this year I went small and it turned out great! I made turkey breast in my pampered chef deep dish baker, instant Betty Crocker Four Cheese Mashed Potatoes, Green Giant green beans with almonds, homemade mac n' cheese (you can find it on a previous blog post), and a paradise pumpkin pie. It was all so good, I just have to share the recipes!

Turkey Breast

I was going to put this in my crock pot for the day, but my friend Jamie, who sells Pampered Chef suggested I use my deep dish baker and it turned out great!

Ingredients:

Butterball Turkey Breast Roast 3 pounds
1 package dry Lipton Onion Soup Mix
1 tsp garlic powder
1-2 tsp olive oil

Directions:

Preheat oven to 325 degrees. Mix soup mix, garlic powder, and oil together(it should not be runny, it should be think). Rub it all over the turkey roast and make sure to get some under the skin. Put some water in the bottom of the baker, just enough to cover the bottom. Put the roast in the pan, skin side up. Cover and bake for 1 hour and 45 min or until your thermometer comes out to 170 degrees.

This is something we will definitely make again! It came out so moist and had a wonderful flavor!

Paradise Pumpkin Pie

Everyone who knows me know I love to cook and bake. One thing these people will be surprised to know is that today is the very first time I have ever baked a pie. I usually rely on other people to bring the pie, while I do everything else. I do have to say it turned out great!

This recipe my oldest daughter and I found on the Kraft Food website. It was something different from the traditional pumpkin pie we are used to.




What You Need

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt

Make It

PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.

BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.

BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.

Kraft Kitchens Tips
Size-Wise
Since this indulgent special-occasion dessert makes 8 servings, it's a perfect dessert to serve at your next party.

Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Pumpkin Muffins

RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour


INGREDIENTS:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
(1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground allspice or ground cloves, 1/8 teaspoon of ground nutmeg. Makes 1 teaspoon of pumpkin pie spice)

1 1/4 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups


DIRECTIONS:

Put oven rack in middle positioned preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.