Friday, November 16, 2012

Thanksgiving Extras

Last November I shared our family's favorite traditional recipes. (If you missed it, search the blog for November 2011.) Today I thought you might enjoy a couple of variations on the traditional. The recipe for Broccoli Rice Casserole is an old one, but low fat and a good alternative to high fat side dishes (and leaves room for rich desserts). Even the kids might be persuaded to eat veggies this way.
Don't faint when you see the ingredients.. I really DO occasionally make this, even with the nasty cheese product! Absolutely anyone can make this recipe - no cooking skills required.

The next recipe is Frozen Pumpkin Pie. I've had this one for ages and ages. I was even featured in the Florida Times-Union food section MANY moons ago with this recipe. I've kept it over the years because it's a nice change from Libby's Pumpkin Pie (straight off the pumpkin can!). And on those years when we have a really warm Thanksgiving, it is refreshing. This is also a great make-ahead.

Low Fat Broccoli Rice Casserole
1 (20-oz) bag frozen chopped broccoli (or 2 (10-oz) boxes), cooked
2 cups cooked rice
1 can low fat cream of chicken soup
1 (8-oz) container light Cheese Whiz
1/4 cup chopped onion, optional

Mix all ingredients. Pour into a 2-quart greased casserole dish. Bake at 350 degrees until it bubbles.

Frozen Pumpkin Pie
1 1/2 cups crushed pre-sweetened cereal (Frosted Flakes)
1/3 cup melted butter
2 tablespoons brown sugar
Mix together and press into 9-inch pie pan. Chill one hour.

1 cup canned pumpkin
1/2 cup sugar
1/2 gallon vanilla frozen yogurt or ice cream (or Butter Pecan and omit extra pecans)
1/2 cup chopped toasted pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grond nutmeg
1(8-oz) container Cool Whip, thawed

Combine ingredients in mixer. Mix until well combined. Spoon into pie crust. Freeze for 8 hours (or overnight). Top with Cool Whip before serving.

Happy Thanksgiving!

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