Thanksgiving Deliciousness!

Thanksgiving is an interesting day for me. For everyone else, it's the day they eat everything in sight and gain five pounds. For me, it's the day I eat a scoop of mashed potatoes and lose five pounds. For some odd reason, I've never been a fan of traditional thanksgiving food. Ever since I was young, I just didn't like the taste. And now that I'm a vegetarian - that gives me even fewer options. So this thanksgiving, I decided to cook some things of my own!

Cheesy Spinach Crescent Rolls

Ingredients:
2 tubes of crescent rolls, pillsbury
4 oz feta crumbled cheese
4 oz shredded mozzarella cheese
3 oz fresh baby spinach, chopped
1 egg white, beaten
1/4 tsp red pepper flakes
dash of salt and pepper

Directions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl mix together the cheese, chopped spinach, salt, pepper, and crushed red pepper flakes.
3. Unroll the dough and divide into triangles.
4. Using a spoon, place a small amount of the cheese/spinach mixture on the wide part of the triangle.
5. Loosely and carefully roll up the crescents.
6. Place on a greased cookie sheet.
7. Brush the tops with the beaten egg white.
8.  Bake for 15 minutes.


Garlic Teriyaki Edamame

Ingredients:
1/4 cup water
3 cloves of garlic, minced
14 oz package of frozen edamame
1/4 cup teriyaki sauce
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil

Directions:
1. Bring the water and garlic to a boil on high heat over the oven.
2. Add the edamame, stir periodically for five minutes or until edamame is defrosted.
3. Reduce the heat to medium high and stir in the teriyaki, brown sugar, rice vinegar and sesame oil.
4. Stir and wait until liquid has properly coated edamame/ evaporated.

Mini Pumpkin Pies

Ingredients:
Pumpkin pie filling for one 9-inch pie
2 9-inch pie crust doughs

For pumpkin pie filling:
Can of pumpkin pie filling
1 can evaporated milk
2 large eggs
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoons salt
1 teaspoon ground cinnamon 
3/4 cup sugar

Directions:
1. Preheat oven to 425 degrees F. Using a bowl / cup / or cookie cutter, cut circles out of the pie dough. It all depends on the size you want your pies: I used 5 inch diameter bowls but that might be too big for some people.
2. Place each circle in a pre greased muffin tin.
3. Pour your filling in each pie. Fill them to the very top. I included the recipe for the pumpkin pie filling above. 
4. Cook them at 425 for 15 minutes. Then turn the temperature down to 350 and bake them for 25-30 minutes.





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