Some Last Minute Thanksgiving Recipes!

Hey there, everyone! The countdown to one of America's most important and preparation-heavy holidays is on, with only a few days left. If you're like me, and put off your contribution to the spread (no pun intended) until the last minute, I've compiled a few quick and easy recipes infused with that Nakee Butter goodness!

Chocolate Peanut Butter Pie

This one seems at first like it might work better with traditional peanut butter, but I'm of the belief that Nakee can add something fresh to this holiday classic. I'd personally recommend using Focus for this one. It might make those famous post-dinner conversations a bit more interesting, considering the benefit ingredients! I was inspired for this segment by a post from The Pioneer Woman. Here's the details of my version:

Ingredients

• A few dozen chocolate cookies or a pre-made crust
• The original recipe recommends disassembled 'chocolate sandwich cookies' if you're planning to make your own crust, but I think there's some plant-based alternatives that could work just as well. (I'd personally use a pre-made crust and just skip the hassle entirely.)
• Cup of cream cheese
• Cup of powdered sugar
• Cup of Nakee Butter Focus (about 5 pouches worth)
• Cup of Cool Whip

Instructions:

• The Crust:
• Preheat oven to 350°F. Put pie crust into plate or grind cookies in food processor, mix with melted butter, and press into a pie plate. Bake for 5–7 minutes; cool.
• Filling:
• Beat Nakee Butter and cream cheese, then mix in powdered sugar and whipped topping until smooth. 
• Assemble:
• Pour filling into crust and smooth the top. Chill before serving.

Incidentally, if you were buying pouches to make this one, you'd want to use around five of them to fill out the 8oz requirement. Fortuitously, you can get a six pack on our website so you will also have something to eat while you make this treat! Be sure to keep it refrigerated.

Sweet Potato and Nakee Butter Casserole

This is definitely a recipe that favors Immunity, I think. It's also a bit customizable, considering that you could add granola if you wanted to for a bit of crunch! It might also be the recipe I'm the most curious about as to whether or not it'll work, even though I'm not the biggest fan of sweet potatoes. Keep us posted in the comments down below. 

Here's the details:

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup Nakee Butter
• 1/4 cup almond milk (or your preferred milk alternative)
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup pecans, chopped
• 1/2 cup granola (optional, for crunch)

Instructions:

1. Cook the Sweet Potatoes:

   • Boil sweet potato cubes in salted water until fork-tender (about 15-20 minutes). Drain well.

2. Mash the Sweet Potatoes:

   • In a large mixing bowl, mash the sweet potatoes until smooth.
   • Stir in Nakee Butter, almond milk, maple syrup, cinnamon, nutmeg, and salt until creamy and well combined.

3. Assemble the Casserole:

   • Spread the sweet potato mixture into a greased baking dish.
   • Sprinkle chopped pecans evenly on top. Add granola for an extra crunchy topping if desired.

4. Bake:

   • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the topping is golden and fragrant.

5. Serve and Enjoy:

   • Serve warm as a delicious, nutrient-packed side dish that perfectly complements your Thanksgiving feast.

Nakee Butter Maple Roasted Brussels Sprouts

So we pride ourselves on a few 'unusual' recipes here. Those can be the most fun, because they can introduce you to new flavors and eating experiences. With that said, even I was a bit confused by this one at first. 

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp Nakee Butter (Maple flavor)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup dried cranberries (optional, for garnish)
• 1/4 cup toasted pecans (optional, for garnish)

Instructions:

• Roast:
• Spread sprouts on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
• Garnish:
• Top with dried cranberries and toasted pecans before serving.

1. Preheat Oven:

   • Set to 400°F (200°C).

2. Prepare Brussels Sprouts:

   • In a large bowl, toss halved Brussels sprouts with olive oil, Nakee Butter, balsamic vinegar, maple syrup, garlic powder, salt, and pepper until evenly coated.
3. Roast:

• Spread sprouts on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

Optionally, you can garnish these with dried cranberries and roasted pecans. This isn't mandatory, though, and is dependent on your preferences and dietary requirements. 

Hope you guys enjoy these recipes, and have a wonderful Thanksgiving with family and friends. This year and every year, we're immensely grateful for your love and support, and we appreciate the many kind words and gestures that we've seen at Eastern Market, on social media and elsewhere. Thank you all so, so much! This is Brendan, signing off for now.