{ Key Lime Pie }

My husband believes that there should be AT LEAST two pies for every person at the Thanksgiving holiday. I don't want to cook four pies so I said we could each make one. This is his favorite kind. I am having him make it, all by himself, from scratch, crust and all. He surprisingly has been talking about how excited he is to try it all week. Wish him luck with the hand juicer and the itty-bitty limes. I think I will make myself a cherry pie.

Ingredients

Filling
3 C sweetened condensed milk
1/2 C sour cream
3/4 C fresh key lime juice
1 Tbsp grated lime zest
Crust
1 1/2 C crushed graham crackers
1/4 C sugar
1/3 C melted butter


Directions 
1. Pre-heat oven to 350.  Start by making the crust. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Refrigerate for 30 minutes before filling, or bake at 350 for 10 minutes or until crust is lightly browned. Cool while assembling filling.
3.  In a medium bowl combine condensed milk, sour cream, lime juice and lime zest. Mix well and pour into graham cracker crust. Bake for 5-8 minutes until tiny pinhole bubbles burst on the surface of the pie. Do not brown!  Chill thoroughly before serving. Serve with whip cream and lime slices for a garnish.

{ Sweet Potato Souffle }

This is one of the most delicious Thanksgiving recipes I have ever had. As with all of the most delicious recipes it is loaded with butter and sugar. Two of my very favorite cooking items. But that's what the Thanksgiving holiday is for right? Gluttony. Yum.

Ingredients

Souffle

3 C sugar or honey
3 C mashed sweet potatoes or yams (Boil yams until tender, not mushy, then mash)
1/2 tsp salt
1/4 lb margarine
1 egg
1/2 C milk
1 tsp vanilla

Topping

1/3 C flour

1 C chopped pecans or walnuts

3/4 C brown sugar

1/3 stick of margarine

1 C marshmallows (optional)
 
Directions

1) Pre-heat oven to350°. Mix souffle ingredients with a beater. Put mixture in a greased 9/13 baking dish.

2) Mix all topping ingredients, except marshmallows together into little balls or a crumbly mixture. Spoon the topping on top of sweet potato mixture. Top with marshmallows if desired.

3) Bake for 35 minutes.

{ Frozen Cranberry Salad }

I am thankful for this Thanksgiving treat and my beautiful Mother who makes it especially for me every year (no one else in the family craves it like I do). This year however I will not be seeing her so I have to make it myself. I'll post a new Thanksgiving recipe on here every day until Turkey day so stay tuned. 

Mix together:
     2-3 oz pkg cream cheese
     2 Tbsp sugar
     2 Tbsp salad dressing (like Mayo)
Add:
     1-9 oz can crushed pineapple
     1-1 lb can jellied cranberry sauce
     1/2 c nuts (I have usually used walnuts)
Fold in 1/2 pint whipped whip cream

Put in a 9x13 pan and freeze overnight...yes it is that simple.