Because some secrets are just too good to keep to yourself....

Wednesday, November 23, 2011

Stuffed Sweet Potatoes, Pumpkin & Gingerbread Trifle, & Bite Sized Apple Pies

Today's recipes are Sweet Stuffed Potatoes, Pumpkin & Gingerbread Trifle, & Bite Sized Apple Pies.  Dessert is the best part of Thanksgiving...and these are to die for!

**Makes 6 Sweet Potatoes
-6 large sweet potatoes
-6 tablespoons unsalted butter, at room temperature, divided
-6 tablespoons light brown sugar
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground ginger
-1/8 teaspoon salt
-1 cup toasted pecan pieces, divided
-3 tablespoons all-purpose flour
-1 cup miniature marshmallows

Cooking Supplies Needed
- 2-3 Cookie Sheet
-Large Bowl
-Cutting Board
-Large Mixing Bowl
-1/2 Teaspoon
-1/4 Teaspoon
-1/8 Teaspoon
-1 Cup
-1 Tablespoon

  1. Preheat the oven to 350 degrees. Spread the pecans onto a cookie sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.
  2. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
  3. Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
  4. In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
  5. To the remaining brown sugar mixture, add 3 tablespoons butter and flour. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

**Serves 20
-1 (12 oz) carton Cool Whip 
-1/2 cup packed brown sugar 

-1/3 teaspoon ground cardamom or cinnamon 
-1 (30oz) can pumpkin pie filling 
-1 (5.1oz) package cook-and-serve vanilla pudding mix 
- 2 (14oz) packages gingerbread mix 
-1/2 cup gingersnaps (optional)

Cooking Supplies You Will Need
-1/2 Cup
-1/3 Teaspoon
-Large Bowl
-Large Clear Bowl or Clear Punch Bowl
-Rubber Spatula
-Saran Wrap

1. Bake the gingerbread according to the package directions; cool completely.  
2. Meanwhile, prepare the pudding and set aside to cool.  
3. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.  
4. Crumble 1 batch of gingerbread into the bottom of a large, clear bowl.  
5. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.  Repeat with the remaining gingerbread, pudding, and whipped cream.  
6. Sprinkle of the top with crushed gingersnaps if desired.  
7. Cover with Saran & refrigerate overnight. Trifle can be layered in a punch bowl.

**Makes 16
1/2 c. sugar2 tsp. cinnamon1 pkg. (14.1 oz..} refrigerated pie crust 3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

Cooking Supplies You Will Need:
-1/2 Cup
-1 Teaspoon
-1 Tablespoon
-Cutting Board
-Small Bowl
-Cookie Sheet
-Parchment Paper
-Basting Brush


1. In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. 
2.On a lightly floured surface, unroll the pastry. Brush with  2 Tbsp. melted butter, sprinkle with remaining sugar mixture. 
3. Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with the reserved sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm.

These desserts are making me salivate just thinking of them! Hope they will be good additions to your Thanksgiving Day menu.

Xoxo- Jamee

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