In the Kitchen with That's So Jenn

The turkey may be the centerpiece of the Thanksgiving table, but Jenn Press Arata joined Teresa in the kitchen to show us some of her secrets for fun and festive ways to change-up the standard side dish staples.

Sweet Potato Boats with Gingerbread Marshmallows and Pineapple

Ingredients:

Sweet potatoes (Each sweet potato makes 2-4 servings.)

Canned chopped or crushed pineapple

Gingerbread marshmallows

Instructions:

Bake sweet potatoes according to your preferred method. About an hour in the oven at 350° or in the microwave until fork tender. Slice potatoes in halves and mash the insides with a fork. Top with pineapple and marshmallows. Melt in microwave or oven for another minute or so until melted.  For a campfire-like effect, brown under the broiler. Eat and enjoy these Thanksgiving flavors!

Orange-Scented Cranberry Sauce

Ingredients:

(Makes about 2 1/4 cups)

1 (12 oz.) package Ocean Spray cranberries

1 cup sugar (or Stevia in the Raw)

1 cup water

The juice of 1 orange

1 teaspoon orange zest

Instructions:

Combine sugar and water in a medium saucepan and bring to a boil. Wash cranberries and add them to the pot. Stir in the juice and zest of the orange and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. If desired, serve in half of a hollowed out orange and garnish with additional zest. Refrigerate until ready to eat.

Aunt Fanny’s Squash Casserole

Ingredients:

(Makes about 6-8 servings)

3 pounds summer squash

1/2 cup chopped onion

1/2 cup Ritz cracker crumbs

2 eggs

1/2 cup (1 stick) margarine or butter

1 tablespoon granulated sugar

1 teaspoon salt

1/2 teaspoon pepper

Instructions:

Preheat oven to 375 degrees and wash and cut squash into 1/2 inch chunks. Place squash and onion into a pot and bring to a boil until squash is fork-tender. Drain VERY well and mash with a potato masher. Add eggs, sugar, salt, pepper and half the butter. Mix well. Pour mixture into a 2-quart buttered casserole dish. Add remaining butter and pour evenly over squash. Sprinkle with additional cracker crumbs.

Bake for approximately 1 hour or until nicely browned and cooked through.

Stuffing and Mashed Potato Cupcakes

Ingredients:

1 package seasoned bread cubes (stuffing mix)

8 oz. homemade cranberry sauce or 1 can whole berry cranberry sauce

1 package peeled and roasted chestnuts.

2 eggs

1 large onion

1 cup chopped celery

1 cup shredded carrots

¼ cup olive oil

Instructions:

Preheat oven to 350 degrees. Sautee onions, celery and carrots in olive oil until tender, but not browned. Empty bread cubes into a large bowl and pour onion mixture over top. Stir in cranberry sauce, eggs and chestnuts. Mix well. Line a muffin tin with cupcake liners and use an ice cream scoop to fill them to the top and pack in tightly.Bake about 15-20 minutes, until golden brown. Place mashed potatoes in a piping bag and ‘frost’ the top of your stuffing cupcake.

Pumpkin Pie Bread

Ingredients:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups white sugar

1/2 cup vegetable oil

2 eggs

1/2 (15 ounce) can pumpkin puree

1/4 cup water

Instructions:

Preheat oven to 350 degrees and grease a 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

For more info on Jenn or her other recipes be sure to check out her website at www.thatssojenn.com