Thanksgiving is almost here! Thanksgiving is almost here! Can you smell it? Close your eyes and imagine the Turkey, the dressing, the pumpkin pie.
I love Thanksgiving, it is a home cook's dream come true.
This year is extra special because our sweet baby boy will be one and old enough to really enjoy Thanksgiving. Plus he can eat from the Thanksgiving table.
I want this year to be special, but I also understand that during the holiday season we all, especially me, tend to... ahem... over indulge.
So why not take a few Thanksgiving favorites and make a few substitutions to make them a little healthier.
I decided to go ahead and make a few to share with you, and of course my husband was game to taste test.
So, I bring you slow cooker three cheese mac and cheese, a recipe both kids and adults will LOVE and sweet potato cobbler.
Let's get started.
Slow cooker mac and cheese:
What you'll need:
3 eggs, beaten
1 and 1/2 cups 2 percent milk
One 12 ounce can evaporated milk, skim
1/4 cup melted, (or 1/2 a stick) I Can't Believe It's Not Butter
5 cups total shredded cheese, suggestions: mozzarella, white cheddar, cheddar. I used mozzarella and white cheddar.
One box pasta, elbow macaroni, penne, Rotini. (Boil for five minutes and drain, do not rinse, set aside.)
1/2 onion, diced
1/4 Italian bread crumbs
1/2 cup Parmesan cheese
1 tbsp paprika
1 tbsp Italian seasoning
1 tbsp dried garlic
Spray your slow cooker with cooking spray.
In your slow cooker combine milk, evaporated milk, eggs and I Can't Believe It's Not Butter.
Place pasta in your slow cooker and mix with your milk mixtures. Add your seasonings (paprika, garlic, etc.) and onion. Add your shredded cheese and mix thoroughly.
Sprinkle with Parmesan cheese and bread crumbs.
You will want to turn your slow cooker on high for about 30 minutes. Then turn the slow cooker to low and cook for two hours, until the cheese and milk have set.
Be careful. This side dish will disappear fast!
Sweet Potato Cobbler:
What you'll need:
1 16 ounce can evaporated milk
1 15 ounce can sweet potato puree
1 1/2 cup sugar
2 tsp orange flavoring
1 box yellow cake mix or butter pecan cake mix (if you can find it)
2 cups pecans, whole
1/2 cup I Can't Believe It's Not Butter, melted
Pinch of salt
Preheat your oven to 350 and spray a glass pan.
In a mixing bowl beat your eggs, slowly add in your can of evaporated milk and mix well. Add in your orange flavoring and pinch of salt.
Once this is fully combined, add your sweet potatoes.
Pour into your pan and cover with cake mix. Then sprinkle your pecans over the dry cake mix. Pour your I Can't Believe It's Not Butter over the cake mix and let saturate.
Slide the pan into the oven and let bake for one hour. You will want to eat it right away, but I recommend letting it cool first.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.