Thanksgiving Recipes

Its Thanksgiving!!! Time to get my apron out and get to cooking!!!

I like to try to incorporate essential oils into my recipes whenever possible and slipping them into to my family Thanksgiving meal always surprises everyone. What are your favorite recipes that use your favorite essential oils?  Here are a few of mine.

SWEET POTATO CASSEROLE

Ingredients:

4 cooked sweet potatoes, peeled

¾ cup canned coconut milk

1 tablespoon coconut oil

¼ cup pure maple syrup

½ teaspoon ground nutmeg

½ orange, juiced

Salt and pepper to taste

4 drops Cinnamon Bark oil

Pecan topping:

1½ cups chopped pecans

1 tablespoon melted coconut oil

1 tablespoon maple syrup

2 drops Cinnamon Bark oil 

Instructions: 

Place cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and Cinnamon Bark oil into a large bowl.

With a hand mixer, blend until everything is combined. If desired, you can add more maple syrup or Cinnamon Bark oil.

Spread into an oven-safe dish and set aside.

Combine all topping ingredients until pecans are well coated. Sprinkle on top of sweet potatoes.

Bake in oven at 350° F for 50–60 minutes, or until pecans have slightly browned. Serve warm.

If you want more sweetness drizzle a little maple syrup over the top!

APPLE CRIP

Ingredients:

6 apples, peeled and chopped (Golden delicious or Granny smith)

2 Tbsp sugar

1 1/2 tsp ground cinnamon

1 ½ tsp lemon juice

1 cup light brown sugar

¾ cup old fashioned oats

¾ cup all-purpose flour

½ cup cold unsalted butter, diced into small cubes

1 drop cinnamon bark essential oil

2 drops clove

Instructions:

Preheat oven to 350 degrees. Light coast a 8x8 pan

Combine chopped apples, granulated sugar, ½ tsp cinnamon, essential oils and lemon juice in a mixing bowl, mix and add to your prepared pan.

To make the topping mix in a small bowl brown sugar, oats, flour, 1 tsp cinnamon, salt and diced butter.  Blend with a fork until crumbly.

Spread topping over the apples in the pan and gently pat to even it out.

Bake 40-45 minutes until golden brown and bubbly.  Serve and enjoy!

MINI PUMPKIN PIES 

Ingredients:

2 cups pureed pumpkin

1 large egg

¼ cup egg whites

½ cup milk of choice

3 teaspoon melted butter or coconut oil

⅓ cup brown sugar or honey

2 tablespoons vanilla extract

¼ teaspoon ground nutmeg

2 drops Clove oil

2 drops Ginger oil

3 drops Cassia or Cinnamon Bark oil

1 uncooked pie crust

Instructions:

Preheat oven to 350° F.

Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.

In a blender or food processor, blend all ingredients until smooth.

Evenly divide the pie filling into pie crust.

Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.

Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate. 

Tips:

If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.

What are your favorite Thanksgiving Recipes?  I would love to hear about them in the comments below.

Blessings!

XOXO-Alisha