Sweet Potato Pie

  • 1 lb. sweet potato
  • 1/2 cup better, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1tsp vanilla extract
  • 1 unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixute is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Serves 8

REALLY Easy Cranberry Sauce

  • 1 orange, juiced (or 2 TBS. of orange juice)
  • 1 cup water
  • 1 tart apple such as Granny Smith, peeled and cut into a small dice
  • 1 bag fresh cranberries
  • 1 1/2 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
In a small saucepan over high heat, add all the ingredients. . Bring to a boil over high heat.
Reduce the heat to low and cover the pan partially.
Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving

Healthy Herb Sausage Stuffing


  • 2 Tsp Olive Oil
  • 3 cups celery, chopped
  • 3 cups onions, chopped
  • 2 tsp thyme
  • 2 tsp marjoram
  • 2 tsp salt
  • 1 tsp sage
  • 3 tsp black pepper
  • 1 lb. Jennie-O Turkey italian sausage, browned (remove from casings)
  • 1 lb. Ezekial Whole Grain bread crumbs cubes for stuffing
  • 2 eggs
  • 16 oz. low sodium chicken broth
Preheat oven to 325 degrees. Saute celery and onions in olive oil, add browned sausage and all the seasonings. Simmer 3 minutes.
Put bread cubes in a large bowl. Add the beaten egg and egg whites. Stir in sauteed vegetables and parsley. Add enough of the chicken broth to moisten. Season to taste with salt and pepper.
Transfer stuffing to prepared baking dish. Cover baking dish with foil.
Bake stuffing 25 minutes
Remove foil; turn oven up to 375 and bake stuffing until top begins to brown, about 10 minutes longer.
Serves 6-7 people

Pumpkin Rolls

Pumpkin Roll:

  • 3/4 cup (100 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspooon ground allspice
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup (150 grams) pumpkin puree
  • 8 oz (226 grams) cream cheese, room temperature
  • 2 TBS (28 grams) unsalted butter, room temperature
  • 1/2 tsp pure vanilla extract
  • 1 cup (115 grams) confectioners' (powdered or icing) sugar
  • Confectioners' (powdered or icing) sugar
For the pumpkin roll:
Preheat oven to 375 degrees and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch x 10 inch baking pan, line it with parchment paper, and then butter and flour the parchment paper.
Sift into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Place eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for 5 minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth.

To Assemble:
Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners sugar.
Serves about 6-8 people.