Cranberry Ginger Sauce -Thanksgiving Recipe

If you are looking for an unusual cranberry sauce recipe, this one adds a different flavor with ginger. You can make this recipe a week before Thanksgiving and store it covered in the refrigerator. The ginger flavor is perfect blend with turkey and it's an easy recipe to make.


• 1 1/2 Cups sugar
• 1/2 Cup water
• 1/3 Cup crystallized ginger, chopped
• Cranberries (12-ounce package)


Combine all ingredients in medium saucepan. Bring to a boil; reduce heat, and simmer 9 minutes or until the cranberries pop. Cool completely. Serve at room temperature. Makes 12 - 1/4 cup servings.

Pumpkin Pie -Sugar-Free recipe

This is a Thanksgving Day favorite dessert recipe perfect for those watching their sugar intake. Perfect for diabetics and dieters. Make this a healthier recipe by using egg whites, and using a whole grain pie shell.


• 1 deep dish pie shell
• 3 large eggs, Beaten ( or 1 whole, and 2 egg whites)
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 ounce) can Low-Fat evaporated milk
• 1 Cup Splenda sugar substitute
• 2 Teaspoons pumpkin pie spice


Heat oven to 375 degrees. Allow pie crust to thaw at
room temperature for 15 minutes.

Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large bowl using an electric mixer
on medium speed for about a 1 minute.

Pour this pumpkin mixture into the thawed pie shell.
Bake pie on center oven rack for about 35-40 minutes
or until a knife inserted in the center comes out clean.

Cool before cutting into 8 servings.
Garnish with Low-fat Whipped cream.

Garlic Green Beans

This garlic green recipe will be a new addition to your Thanksgiving dinner, instead of the usual green bean casserole. Green bean are loaded with vitamin A, C, and fiber. They also have many essential vitamins including thiamin, riboflavin, niacin, Vitamin B6 and Vitamin K. This recipe will make a great side dish to a holiday dinner. This recipe requires garlic. The easiest way to prepare the garlic is, first pull apart the cloves, then using the flat side of a large knife, gently hit the clove with the knife using the palm of your hand. This will crush the clove and break loose the skin around it. The skin peels easily off.


• 2 Tablespoons olive oil
• 2 Pounds green beans, rinsed and ends trimmed
• 1/3 Cup Garlic, minced
• 1/4 Cup dry white wine
• 1/4 cup lime juice
• Salt and fresh-ground pepper


Pour olive oil into a 12-inch frying pan over medium-high heat. Add green beans and stir often until tender-crisp and lightly browned, about 10 to 12 minutes. Add garlic and stir just until fragrant, about 1 minute. Add wine, lime juice, and salt and pepper to taste; stir until liquid boils about 1 minute. Serve hot.
Serves 8 -10.

Peanut Butter Cookies recipe

These Peanut Butter Cookies are especially tasty by adding a cup of butterscotch chips or Hershey's Toffee bar crumbled up. I divided the dough and put half a cup of butterscotch chips in one half and half a cup of crumbled Hershey Toffee bar in the other half of the dough


• 1/2 cup peanut butter
• 1/2 cup butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1/2 tsp. vanilla
• 1-1/4 cups flour
• 1 cup Butterscotch chips or crumbled Hershey Toffee bar


In a large bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add sugar and brown sugar, baking soda, and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in flour. Cover and refrigerate dough 1 hour .

Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake7 to 10 minutes until edges are lightly browned. Transfer to wire racks. Cool. Makes 3 dozen.

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