Tag: Vegetarian Recipes

Treat Tuesday – Easy Apple Pie


I don’t make my own pie crust. Because who has time for that? Especially during the hustle and bustle of Thanksgiving week through New Years. If I’m going to make something from scratch, it wont be a pie crust.

Since I’m vegetarian I buy the Marie Callender brand frozen pie crusts, which come in a set of 2. These crusts don’t have lard in them. Either get this brand, any brand you prefer or make your own if you’re fancy like that.


* 2 Pie Crusts

* 6-7 Medium Apples – I used Gala (peeled, cored and sliced)

* 1/4 Cup Sugar

* 1/4 Cup Brown Sugar

* 2 Tablespoons Flour

* 1 Teaspoon Cinnamon

* 1/2 Teaspoon Grated Lemon Peel

* 1/4 Teaspoon Salt

* 2 Teaspoons Lemon Juice

Toss all the ingredients in a bowl. Sprinkle the apple mixture into the pie crust. Either top completely with the second pie crust cutting slashes or designs  in top crust. I used little cookie cut outs that make Turkey and Apple details making a design on top of the pie.

Bake 40-50 minutes in the oven at 425 degrees until the crust is golden. Enjoy!

Treat Tuesday – Pan Roasted Brussel Sprouts & Sweet Potatoes


I really like brussel sprouts. I usually top mine with mayo. Weird, I know. My dad and uncle do it. Probably a weird family thing that you just do because you see someone in your family doing it. I quite like it. Here is a yummy way to make them and get your greens.

Pan Roasted Brussel Sprouts:

* 2 lbs. halved Brussel Sprouts

* 1 Tablespoon Olive Oil

* 7 Cloves of Minced Garlic

* 3 Tablespoons Butter

* 1/2 Bunch Fresh Thyme

* 1 Large Spring Fresh Rosemary – halved

* 1 Teaspoon Salt

* 1 Tablespoon White Wine Vinegar

Cook brussel sprouts, uncovered in boiling water for 3 minutes. Pat dry with paper towels.

Place a large skillet over high heat for 1-2 minutes. Reduce heat to medium. Add oil and garlic. Cook and stir for 2 minutes. Add 1/2 the butter. Increase heat to medium-high. Carefully arrange 1/2 the sprouts cut side down in the hot skillet. Top with 1/2 the thyme, rosemary and salt. Cook, uncovered, for 3-4 minutes or until the sprouts are well browned. Remove and repeat with the rest of the ingredients. Return all sprouts to skillet along with the vinegar and toss.

Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained sprouts.


Sweet Potatoes:

* 4 1/2 lbs. Sweet Potatoes

* 2 Tablespoons Olive Oil

* 1 Tablespoon Salt

* 1/2 Cup Butter

* 2/3 Cup Whipping Cream

* 2 Tablespoons Pure Maple Syrup

* 1/4 Teaspoon Ground Nutmeg

* 2-3 Cups Tiny Marshmallows (optional)

* 1/4 Cup Pecan Halves, Toasted (optional)

Heat oven to 350 degrees. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with salt. Place the potatoes in a baking pan. Roast uncovered for 30-40 minutes. Set aside to cool.

Increase the oven to 450 degrees. Halve the potatoes, scoop out the flesh and discard the skin. Press through a sieve (or use a food processor), transfer to a bowl.

In a saucepan combine the butter and whipping cream over medium heat. Let it simmer. Fold into sweet potatoes along with the maple syrup, nutmeg and 1 teaspoon salt. Put into greased baking dish. Sprinkle marshmallows and bake uncovered for 12-15 minutes. This will either be until the marshmallows are golden brown, or warm without. Sprinkle toasted pecans over the mixture and serve.

You can make the sweet potatoes a day ahead. Wait to put on the marshmallows and/or pecans until right before serving.

These make yummy sides any time in the fall or winter. Very comforting. They make tasty additions to a Thanksgiving feast! As always, enjoy! I know I will!

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