Thanksgiving!

The dinner table.



My special recipes:

Cranberry Sauce:

Ingredients:

2 cups white sugar (plus more to taste) 2 cups orange juice The zest of one orange

2 (12 ounce) packages fresh cranberries

Directions:

In a saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop. Remove from heat, and transfer to a bowl. Cool completely before covering and placing in the fridge. This can be made one to two days prior to the dinner.

Weight Watchers Pumpkin Pie with Graham Cracker Crust:

(The points value may have changed due to the new system!) Also, Everyone loved this pie, and no one knew it was weight watchers!)

POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min

Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.

Ingredients

	3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets (We used honey graham crackers due to the girls allergy to cinnamon, and it was just as good)
	1 Tbsp packed light brown sugar
	2 Tbsp butter, melted
	2 large egg white(s)
	1 large egg(s)
	1/2 cup(s) dark brown sugar
	1/4 tsp table salt
	2 tsp pumpkin pie spice, or less to taste
	1 cup(s) canned pumpkin
	1/2 cup(s) fat-free evaporated milk
	1/4 cup(s) lite whipped topping

Instructions

• Position rack in middle of oven. Preheat oven to 350ºF.
• Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
• Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

Collard Greens:

Jay looked up the "how to" on making collard greens from fresh, and I decided that they were too much of a pain in the butt, and took way too long, so what I did was I took the neck and excess fat from the turkey and boiled it in two quarts of fat free reduced sodium chicken broth plus enough water to fill my pot until the neck looked cooked through. Then I cut two bunches of collard greens into thick strips, and placed them into the pot. I boiled them on high for about 30 minutes, adding more water as needed. Everybody that likes greens had seconds and thirds, so I must have done something right!