Gingerly Made: Give Thanks with Country Crock

Monday, November 5, 2012

Give Thanks with Country Crock

Have you planned your Thanksgiving menu yet? If you're anything like me, you have to know what you're cooking in advance. Our family often collaborates when it comes to Thanksgiving. You bring this, and I'll bring that.

Unilever has issued a challenge for those buttery dishes we all love. They have challenged me to use one of four Unilever spreads (Country Crock, I Can't Believe It's Not Butter, Promise, or Brummel & Brown) instead of butter in two of my Thanksgiving recipes. And I just LOVE a challenge. I'm also pretty familiar with Country Crock, so I chose it for my recipes.

You're gonna love these. The Country Crock worked great and these recipes are SOOO good!




Coconut Pineapple Pie
A classic coconut pie with a little extra punch. And so simple too.

2 cups sugar
1/2 cup Country Crock
1 small can crushed pineapple
4 eggs
1 cup coconut

Beat sugar, eggs, and Country Crock. Add pineapple and coconut. Mix.
Pour into uncooked pie crust.
Bake at 350 for about 50 minutes or until pie begins to brown.

It's as easy as that. And great for preparing the day before. No need to do ALL the work Thanksgiving day.

So on to recipe number two.



Grandma's Sweet Potato Pudding (Sweet Potato Casserole)

This is my grandma's recipe. And you know, grandma's recipes are ALWAYS good. :) I'm not really sure why some people call it a pudding and others a casserole, but it doesn't really matter while you're eating it. Either way, it's scrum-diddely-umptious!
 
4 sweet potatoes
1 1/2 cups sugar 2 eggs
1/4 cup Country Crock
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp flour
marshmallows

Preheat oven to 350.

Grease 9 x9 pan with cooking spray.

Cook sweet potatoes and mash. There are a thousand different ways to do this, here's mine. I wash and scrub the sweet potatoes and then individually wrap them in cling wrap. Microwave for 15 - 20 or until soft. The skins should slide right off and then you can mash the potatoes easily with a fork or potato masher.
Mix in all the rest of the ingredients except the marshmallows.
Pour into greased dish. Top with marshmallows. The mini marshmallows toast and are a little more crunchy, while the regular ones stay a little softer. Pick whichever suits your taste buds best.

Bake for 20 - 25 minutes.
If you want, switch your oven to broil to brown the marshmallows.
There you have it. And let me just say that both of these recipes turned out fantastically with Country Crock! So, are YOU up for the challenge?? What's on your Thanksgiving menu?


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.



Linking Up To: Crafty Cousins, Family Ever After, Frugally Sustainable, JAQS Studio, Just Us Four, Lines Across, Momnivore's Dilemma, Not Just a Housewife, One Artsy Mama, One Little Momma, Our Delightful Home, Sew Much Ado, Serendipity and Spice, So You Think You're Crafty, Sugarbee Crafts, Tatertots and Jello, Tip Junkie, Tip Junkie


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4 comments:

  1. Oh, that sweet potato pudding looks devine! I can't wait for thanksgiving!

    ReplyDelete
  2. Both of these recipes look so good!I'm definitely going to try the sweet potato one for Thanksgiving!!

    ReplyDelete

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