Taste of November / Cranberry Crock Pot Turkey Breast //Perfect Mashed Potatoes//Minnie’s Chocolate Pie {recipe}

Hey there! I am so excited to share some yummy recipes with you this month 🙂 I am so geared up for Thanksgiving…I am hosting my first one at my house and have loved getting table decor, chargers, and pretty plates gathered for the occasion. Not to mention I should have a new baby in the house by then!! Anyhow, I thought I’d share a few things you could make for the big day OR if you need just a little taste of Thanksgiving earlier in the month…and so here it is:

Tastes of November! 

I never would have thought to crockpot turkey, but my eyes have now been opened! It’s a good alternative to the traditional Sunday roast that I end up making so many Sundays. I know it sounds weird to put a barbeque and cranberry gravy on your potatoes, but don’t knock it until you’ve tried it. It is fall apart tender and juicy, you will not be disappointed 🙂This would also be perfect if you were having a small Thanksgiving with only a small group…it definitely frees up some oven space for other things!!

Cranberry Crock Pot Turkey Breast

2 (1 1/2 lb.) turkey breast roasts (I found a 2.75 lb one that works just fine)
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. diced celery (can omit)
1/2 c. diced onions
1 (16 oz.) can whole berry cranberry sauce
1 c. barbeque sauce, your favorite

Combine all ingredients in a crock pot. Cover and bake on high for 4-5 hours or on low for 6-8 hours. Remove turkey breasts from crock pot and slice thinly. Serve with sauce on the side.

Delicious with mashed potatoes – use the extra sauce as gravy!

From: Cooking Club (thanks for sharing Nollie!)

I am a SUCKER for potatoes and gravy…if I were on death row, I believe they would be on my final menu! The sure sign you have some good mashed taters is that they taste wonderful WITHOUT gravy. These were just that. So obviously for Thanksgiving potatoes are one of my top priorities…even over the turkey 😉 Wonderful Mashed Potatoes

3 lbs. potatoes, peeled and quartered
1/4 lb. butter
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt (I like garlic salt)
1/2 tsp. ground pepper

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

Recipe Source: Sister’s Cafe

Tell me one woman on the planet that did not enjoy The Help (the book or movie)! I came across this recipe for Minnie’s chocolate pie not long after I saw the movie for the first time and knew it needed to be placed on my menu…unfortunately that was 2 years ago and I am just giving it a try!

This pie is perfect for a Sunday meal or would be great on a holiday dinner table. Lets be honest, this kind of pie is a kid’s dream! I never wanted an apple or cherry pie when I was young…I wanted the chocolate 🙂

This pie is fudgy and gets a nice little crust on the top like a brownie. So yummy, and has the approval of my 5-year old for Thanksgiving. Enjoy!

Minnie’s Chocolate Pie

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

* The chocolate pie can be refrigerated overnight.

Recipe Source: Food and Wine Magazine