Preparing for my Thanksgiving Dishes

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It may seem like it’s too early to be planning for Thanksgiving dinner, but, before you know it, it will be time to start thawing out that turkey!

I have never had to make a turkey for my family’s Thanksgiving dinner (thank goodness), but I usually am in charge of some of the sides and the pies.

As I’ve been planning what to make this year, I went browsing at the grocery store and was happy to see that I can now buy I Can’t Believe It’s Not Butter in sticks!!  I love using I Can’t Believe It’s Not Butter, but I sure do like that I can just cut off the amount I need using the measuring guide right on the package.  This is going to make my holiday cooking and baking so much easier!!

I know pumpkin pie is a Thanksgiving classic, but since I get to make the pie this year, I’m going to make apple.  It is my absolute favorite!  I think I would rather have apple pie as my birthday dessert than a cake.  I also happen to think that I make an amazing apple pie.

Here is how I make my apple pie.  First gather all your ingredients.

2 pie crusts (I confess I do buy store bought)

6 medium granny smith apples (peeled, cored & sliced)

3/4 cup sugar

2 TBL flour

3/4 tsp cinnamon

1/4 tsp salt

1 TBL lemon juice

2 TBL I Can’t Believe It’s Not Butter (cut into cubes)

Start by placing one of the pie crusts into your pie pan.  Combine apples, sugar, flour, cinnamon, salt and lemon juice together in a big bowl.  Pour apple mixture into pie pan and spread it out as evenly as you can.  Place cubed I Can’t Believe It’s not Butter on top (as shown in picture).  Then cover with the 2nd pie crust making sure to pinch edges closed.  Cut slits in top crust to allow steam to escape.  Bake at 425 degrees for 40 – 45 minutes (until apples are done).  I also cover the edges of my crust with an aluminum foil “tent” so that they won’t get too done.

This really is, one delicious apple pie!

Like I said, I also make a side dish.  This year I’m going to make sweet potatoes.  I love a good sweet potato and these are both sweet and nutty.

This is what you will need to make this crowd pleasing side dish.

4 medium to large sweet potatoes (peeled and cubed)

2 TBL olive oil

1/4 tsp salt

2 TBL I Can’t Believe It’s Not Butter

3 TBL brown sugar (I like mine sweet!)

2 TBL finely chopped pecans

Cover sweet potatoes with olive oil and salt.  Make sure they are all covered and place them on a cookie sheet.  (I found that a gallon size ziploc works great for covering the sweet potatoes.)  Place in a 400 degree oven for 25 minutes turning the potatoes about 15 minutes into cooking.  Mix together a topping of I Can’t Believe It’s Not Butter, brown sugar and pecans.  I used a fork to mix these ingredients together.  After the 25 minutes, remove from oven and sprinkle topping on potatoes.  Put back in oven for an additional 10 minutes.  When you remove them from the oven, kind of stir the potatoes around the cookie sheet to ensure everything is coated.

Both of these dishes are sure to wow your guests and are even easier to make now that I Can’t Believe It’s Not Butter comes in sticks.  Plus it tastes good too!

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