Thanksgiving isn't complete without some pie!🥧 Whether it's  pumpkin, apple, or pecan, I am sure there will be plenty of it on your Thanksgiving table. I am usually the one in charge of bringing dessert and I wanted to make a pie that is a bit more festive than the traditional.  Here is how you can easily make a turkey pie crust. 🦃

Choose your pie. I opted for apple pie because that is my husband's favorite. So I went ahead and made a homemade apple pie. I actually used this recipe from Pillsbury.  Then I purchased some additional refrigerated pie crusts from my local grocery store. I allowed it to get to room temperature for a few minutes. 

Grab a circle cookie cutter(or make a pattern out of paper/thin cardboard) and this will be the body of turkey. I then cut out a pattern on thin cardboard for the head and the feathers(I made small and large feathers). Begin to cut the shapes out of the pie crust.  I added extra detail to the feathers by cutting slits with a knife and using a toothpick to make an impression in the center. 

Next dab your crust pieces with water to act as glue and begin to assemble your turkey on the pie crust. Don't forget to add  a beak and the "snood" of the turkey. I also poked two eyes with a toothpick. Since I made an apple pie, I made a few slits in the crust to allow steam to come through while baking. 

Lastly, apply some egg wash and bake. It is amazing what you can do with a pie crust. You can make all sorts of fun and creative shapes. Give it a try! 

This is such an easy dessert recipe. If you LOVE pumpkin you will be addicted to this! To make this Pumpkin Pie Dip you will only need 4 ingredients. 

Ingredients:
- 1 thawed tub of Cool Whip
-1 can of pumpkin
-1 5 oz  box of vanilla pudding mix
-1 tsp of pumpkin pie spice. 

Directions:
In a bowl mix the pumpkin, vanilla pudding mix powder and pumpkin pie spice. Then fold in the Cool Whip. Enjoy with some Nilla Wafer cookies,  graham crackers or just grab a spoon. Enjoy! 

Happy November!! Thanksgiving is just around the corner! My two absolute FAVORITE Thanksgiving sides are candied yams and stuffing. So I decided to make these two sides into sweet & savory cupcakes! You can also make these with Thanksgiving leftovers. 


Candied Yam Cupcakes
Ingredients:
- 2 3/4 cup of flour
- 1 tbs of baking powder
- 1 1/2 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/2 tsp of salt
- 1 stick of softened butter
-1 1/4 cup of brown sugar
- 2 eggs
- 1 tsp of vanilla extract
- 1 can (15 oz) of yams
- 1/2 cup of milk

Frosting
-a jar of marshmallow Fluff

Directions:

-Preheat the oven to 350 degrees and line  a muffin pan with cupcake cups. 

-Combine the flour, baking powder, cinnamon, nutmeg and salt in a bowl 

-In a separate  large bowl beat the butter and brown sugar until fluffy with an electric mixer.. Add in the eggs, yams, milk  and vanilla. Then slowly mix in the flour mixture. Once mixed well fill the cups 1/2 full. 

-Bake for 20 minutes. Test with  toothpick for doneness. 

-Set your oven to broil. Frost/pipe the cupcakes (once cool) with the marshmallow Fluff.  Then place on a cookie sheet and place on the top rack in the oven. 

-Watch very carefully  and  broil for just 30-90 seconds until the marshmallow is toasted. 

-Remove from oven and top with a sprinkle of cinnamon (optional). 



Stuffing Cupcakes
Ingredients:
-stuffing
-Mashed Potatoes
-Gravy

Directions:
-Preheat the oven to 350 degrees
-Spray a muffin pan with non-stick cooking spray. Then scoop stuffing into cups. 
-Bake for 20 minutes. 
-Use an ice cream scoop to top the stuffing "cupcakes" with warm mashed potatoes. this will be the "frosting."
-As a final touch drizzle some gravy on top. 

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