A Thanksgiving Feast!

Thanksgiving was truly a feast.  This year, we had a record number of people for Thanksgiving - 8.  I don't remember a holiday where there were so few people, but as we get older and we start to celebrate with our own families, it seems the numbers get smaller and smaller.


The menu this Thanksgiving:


Antipasti:
(Everything here except the olives were homemade.  The pickled peppers and the marinated vegetables were all prepared one to two days prior....Super easy!!)

Prosciutto, Mortadella, Capicola, Salami, Prusitini, Slice Provolone, Chunk Provolone, Pickled Peppers, Giardenere, Fresh Itri Olives, Marinated Mushrooms, Marinated Artichoke Hearts, Sweet Gerkin Pickles, Fresh baked Italian Bread

Main Meal:

Turkey stuffed with stuffing ,Corn Bread stuffing (on the side), Home-made Gravy, Mashed Potatoes, Broccoli Casserole, Creamed Onions (my absolute favorite), Butternut Squash, Sweet Potato, Turnip (yuck!), Cranberry sauce

Dessert:

Pumpkin Pie, Apple Pie, Pecan Pie, Lemon Squares, fresh whipped cream, ice cream

I made a pecan pie and a pumpkin pie this year:

                   

Nonni made a pumpkin pie....But taste tested it before she brought it over...

All in all, a delicious meal (with way too much food!)!!!

Getting ready for Thanksgiving

It's Thanksgiving!  Italian style.

This year, we're headed to my mom's house.  I'm in charge of the following:

• Antipasto (My dad and I are working on this together)
• Cold Cuts include Prosciutto, Salami, Mortadella, Capicola, Prusitini, Provolone (sliced and cubed)
• Marinated Mushrooms
• Marinated Artichoke Hearts
• Pickled Peppers (and I also did some giardenere)
• Fresh Olives
• Pecan Pie

I'm not sure what the rest of the menu holds in store.  I would assume Turkey and gravy, Mashed Potatoes, Stuffing (I like it best outside the bird), and then some veggies.  Maybe some greenbean casserole.  Or broccoli casserole.  yum.

I will update and post pictures accordingly.

Pumpkin Pie Pudding

Pumpkin pie is one of my favorite Thanksgiving deserts.  And I only ever have it around Thanksgiving, which makes it that much more delicious.  Being that it's finally November and Thanksgiving Season, I'm so excited to see the Halloween decorations move out of the stores, completely ignore all of the Christmas decorations and focus on those delicious Thanksgiving foods.  


My cousin Debbie sent me a message the other day telling me about this Pumpkin Pie Pudding recipe that she wanted to share - and I can only say, THANK YOU!!!!  Can we say delicious, easy, and even (GASP!!!) low fat?!?  I think so!!!


The Recipe:

• 1 package fat free sugar free instant vanilla pudding
• 1 12-oz can fat free evaporated milk
• 1 15-oz can pumpkin puree
• Cinnamon (dash) - I'm sure you can add some more "Pumpkin Pie Spices" here too, ie Nutmeg, Ginger, Allspice, Cloves - but that's all up to you!
• UPDATE:  November 16, 2011:  I've recently updated this recipe.  I've changed from fat free evaporated milk to 2% (I think it has a better taste) and I've updated the spices to be 1/4 tsp of cinnamon and 1/8 tsp of Allspice.  Points update: Total is 14, so four servings is 4 points plus.

The Method:

• Mix together the vanilla pudding and the evaporated milk (Like you would for regular pudding)
• Let the pudding mixture set in the refrigerator for at least 5 minutes
• Add the pumpkin and cinnamon and mix well.

Yup.  That's it.  Easy as Pie!!!  Actually, I'd say it's just a little bit easier.


The entire mixture is 13 Points Plus.  Divide it into as many servings, and viola!!  (4 servings would be 3 points, 6 servings would be 2 points, you get the picture)  .


Yummy! - Add a dollop of cool whip, and you're really cooking!

Enjoy!