Side Dishes and More Pies for the Holidays!

by | Nov 16, 2011

I love Thanksgiving even though I know the work that will go into our dinner!  I love having family around and enjoying the time of Thankfulness and relaxation!  I am always looking for yummy new side dishes so if you have a favorite please share it!!!

Vegetable Medley

Ingredients

  • 3 Yukon Gold potatoes, cut into small wedges
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 medium red onion, quartered
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  • Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.
Acorn Squash & Feta Casserole

Ingredients

  • 2 large acorn squash (about 1-1/2 pounds each)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 2 eggs
  • 1 cup (8 ounces) plain yogurt
  • 1 cup (4 ounces) crumbled feta cheese
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper, optional
  • 1/4 cup sunflower kernels

Directions

  • Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.
  • In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired.
  • Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Yield: 6-8 servings.
Frozen Chocolate Pie

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 1/3 cup baking cocoa
  • 1/3 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 pie pastry (9 inches), baked
  • Chocolate curls or chips, optional

Directions

  • In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping.
  • Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut). Yield: 6-8 servings.
Coffee Ice Cream Pie

Ingredients

  • 2 ounces unsweetened chocolate
  • 1/4 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup sugar
  • 1 pint coffee ice cream, softened
  • 1 chocolate crumb crust (8 inches)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped pecans

Directions

  • In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely.
  • Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
I hope you have a blessed day!!!
God Bless,
Janet Scott