Here I am in my late twenties (okay fine, early thirties) and I have yet to cook a Thanksgiving dinner. So far, that duty has always been proudly claimed by my mother. When will the turkey torch be passed to me? I’m not sure, but for now I’m perfectly happy with my “dessert and a side dish” supporting role.
Of course, that doesn’t mean I don’t get excited about whipping up a few fall or Thanksgiving recipes now and then. Two recent ones – pumpkin bread and cheesy, chives mashed potatoes – both included I Can’t Believe It’s Not Butter!.
There are a couple things I love about using I Can’t Believe It’s Not Butter! spread instead of regular butter or margarine. First and foremost, it tastes just as good – if not better – than butter. Second, it’s better for you. The spread has less saturated fat than butter, is an excellent source of Omega-3s, and has no cholesterol. Even during a feast like Thanksgiving, it’s nice to know that I’m able to cut a few corners and make dishes that are a little bit healthier without sacrificing taste.
After testing these recipes this weekend (the pumpkin bread made a fantastic breakfast and the mashed potatoes were great as a meatloaf side), I’ll definitely be showing off my Thanksgiving cooking skills by making these dishes when we go over the river and through the woods (literally) to Grammy’s house for Thanksgiving this year!
- 15 ounce can of pumpkin pie puree
- 4 eggs
- ½ cup I Can’t Believe It’s Not Butter! (melted and cooled)
- ½ cup vegetable oil
- 2/3 cup water
- 2 cups white sugar
- 1 cup brown sugar
- 3 ½ cups flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp pumpkin spice
- ¼ tsp ginger
Preheat the oven to 350 degrees. Grease 9×5 inch bread pan with a little vegetable oil. Mix pumpkin pie puree, eggs, oil, I Can’t Believe It’s Not Butter!, water, white sugar and brown sugar. In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, pumpkin spice, and ginger. Stir dry ingredients into pumpkin mix until well blended. Pour into pan. Bake for about 60 minutes. Serve warm, topped with I Can’t Believe It’s Not Butter!
CHEESY CHIVES MASHED POTATOES
- 3 lbs potatoes
- 8 ounces I Can’t Believe It’s Not Butter!
- 1 cup fresh grated parmesan cheese
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- ¼ cup milk (add more to achieve desired consistency)
- Salt and pepper
Cut potatoes into quarters and place into large pot. Cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 20 minutes or until potatoes are very tender (you should be able to poke a fork through them easily). Drain. Return potatoes to pot and mash. Stir in I Can’t Believe It’s Not Butter! spread, half of milk, chives, garlic powder, and parmesan cheese. Add remaining milk (or more) to achieve desired consistency. Salt and pepper to taste.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.