Ingredients:

• 8 medium sweet potatoes, peeled and rounded
• 1½–2 sticks unsalted butter, chopped
• 2 cups sugar (plus more to taste)
• 4 tsp vanilla extract (or a generous swirl)
• 1–2 Tbsp cinnamon (to taste)
• 1 Tbsp nutmeg (or a good sprinkle)
• ¾ can sweetened condensed milk
• 6 eggs
• ½ cup brown sugar (for topping)
• 4 ready-to-bake pie crusts

Directions:

• Preheat the oven to 350°F.
• Place the sweet potatoes in a large pan and layer chopped butter on top.
• Add a small amount of water to the bottom of the pan to prevent sticking.
• Sprinkle about 2 cups of sugar evenly over the potatoes.
• Cook on medium-high heat for 15–20 minutes.
• Add vanilla extract, cinnamon, and nutmeg; stir gently to blend.
• After 10 minutes, taste and add a bit more sugar if needed.
• Continue cooking another 15–20 minutes until the potatoes are soft and syrupy.
• Secret Step: Toward the end of cooking, sprinkle brown sugar on top and let it melt into a glossy caramel glaze.
• Transfer the cooked potatoes to a large mixing bowl.
• Add condensed milk and eggs; stir until smooth and creamy.
• Pour the mixture evenly into 4 pre-crusted pie pans.
• Bake for 45–55 minutes, or until the pies are set and slightly golden.
• Cool before slicing and enjoy that brown-sugar-sweet magic in every bite!

This pie is a core memory of where I came from lived out for my children to receive. Whether you’re baking it for your family or your next FRG potluck, this pie is guaranteed to warm hearts.

Insider Tip: After you make it, let it cool before cutting the first slice and serving it up with a spoon full of whipped cream. Trust me, it’s worth the wait.

Find Out More with My Military Savings and Food & Drink!

However, while this is usually a Thanksgiving side dish, we find that we will make some time for a basic turkey dinner throughout the year, with turkey, mashed potatoes & gravy, dressing, a veggie or two, and some rolls.  So, consider throwing an extra turkey that you find on sale this season into the freezer and save it for another time to enjoy some of your favorite Thanksgiving feast dishes!!!

Crock Pot Dressing

Ingredients:

• 1 Cup Butter or Margarine
• 2 Cups Chopped Onion
• 2 Cups Chopped Celery
• 12-14 Cups Dry Bread Cubes
• 1 tsp Poultry Seasoning
• 1 ½ tsp Salt
• 1 ½ tsp Sage
• 1 tsp Thyme
• 4-6 Cups Chicken broth or turkey broth
• 2 Well Beaten Eggs

Directions:

1 – Melt butter in skillet and sauté onion and celery.
2 – When done add all seasonings and stir.
3 – Pour this mixture over bread cubes in a very large mixing bowl.
4 – Pour in enough broth to moisten to your preference.
5 – Add beaten eggs and mix together well.
6 – Spray crock with PAM.
7 – Pack dressing lightly into crockpot.
8 – Cover and set to high for 1 hour; then reduce to low to cook for 4-8 hours.
9 – Serve & Enjoy!

Notes:

• For the Dry Bread Cubes, our favorites are Pepperidge Farm Cubed Stuffing. We us 1 bag of Sage & Onion and 1 Bag of Herb Seasoned to make our perfect mixture!
• We like this super crispy so I stir the dressing every once in a while to get the crispy parts off of the edges and then it makes more crispy edges! Repeat as many times for your liking!
• When you do occasionally stir, watch that there is enough moisture in the mix, as you may need to add a splash or two of more broth.
• You could put this in a 9 x 13 pan and bake. However, I like it in the crockpot so I can leave more room in the oven for other things.

This is a family favorite side dish for our Thanksgiving dinner and any time we have turkey throughout the year as well! I hope your family enjoys it as much as we do!

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• 1 sub roll or sandwich bread
• 1/2 tablespoon low-fat mayo
• 2 1/2 ounces leftover turkey breast, sliced or shredded
• 1/8 cup leftover stuffing
• 1 tablespoon leftover cranberry sauce

Directions:

• Spread your mayo onto your bread.
• Layer on the turkey and stuffing.
• Top with cranberry sauce.

This can be served warmed or cold. If you prefer warm, then heat the stuffing and turkey separately before placing on the bread.

That’s it, Thanksgiving leftovers, reheated and reused in the best possible way. The Bobbi sandwich is one of those things that somehow tastes even better the next day. Warm it up if you want all the cozy vibes, or eat it cold while you’re still half-asleep and scrolling sales, no judgment here. However you do it, it’s the best kind of tradition: simple, delicious, and perfectly imperfect.

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• 1 pound elbow macaroni
• 8 Tablespoons unsalted butter, melted
• 1 cup shredded mild Cheddar cheese
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups half-and-half
• 2 large eggs lightly beaten
• 1 cup Velveeta, cut into small cubes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 9×13 baking pan and set it aside.
3. Combine Cheddar cheese and Monterey jack in a large bowl. Set aside.
4. Prepare your elbow macaroni. Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook. Drain the noodles and add the drained noodles to a large bowl.
5. Pour melted butter over the noodles and stir into the macaroni.
6. Add the half-and-half, eggs, half the shredded cheese, Velveeta cheese, salt, and pepper to the noodles, and stir to thoroughly combine.
7. Pour this mixture into the prepared baking pan.
8. Sprinkle the top with the remaining cheese mixture.
9. Bake in the preheated oven for about 30 minutes, until the edges are bubbling.
10. Serve hot and enjoy!

You don’t have to be a master chef to wow your family and friends with this ooey gooey cheesy dish. In fact, they may just ask you to make it again and again. Luckily, you can pick up all the ingredients at your local Commissary.

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• 3 (15 oz) cans drained green beans
• 1/2 lb of cooked bacon chopped
• 2/3 cup of your favorite brown sugar substitute or brown sugar
• 1/4 cup if melted butter
• 1/4 cup of coconut aminos or low sodium soy sauce if you prefer
• 1 1/2 tsp garlic powder

Directions:

• Preheat oven to 350 degrees
• Cook bacon until almost done. Remove from skillet and drain. Chop.
• Add green beans to 9×13 inch pan
• Stir together brown sugar substitute, melted butter, coconut aminos, and garlic powder.
• Pour mixture over green beans.
• Bake for 40 minutes
• Enjoy!

I know that this recipe will have everyone begging for seconds and that’s not always easy to do with a vegetable! I hope you have a wonderful holiday season with your family and that this recipe brings your family together too!

Find Out More with My Military Savings and Food & Drink!

Ingredients:

• 1 can pie filling
• 1 stick of butter, melted
• 1 boxed cake mix (or muffin mix)

Directions:

• Place pie filling into crockpot.
• Mix butter and cake mix – texture will be crumbly.
• Place cake mix mixture in crockpot over pie filling.
• Cook on low for 2-3 hours.
• Serve with a scoop of ice cream or whipped cream & Enjoy!

So, if you are looking for an easy dessert for your next meal or potluck, throw this deliciousness into your crockpot and watch your family and friends rave about how amazing it is.

Find Out More with My Military Savings and Food & Drink!

Now, since most of us are in all walks of life, and celebrate so many holidays differently, I wanted to show case some Thanksgiving event attire that will speak to almost anyone!

Here are some of my favorite trend that are out there right now:

• I absolutely love this wrap dress. It comes in so may colors, but for fall this orange is really doing it for me! I have a very short torso so the high waist really compliments my figure and the flowing skirt hides all the things having 5 kids still shows. You can dress this up more with accessories yet it is still casual enough to feel polished, yet not over dressed for the most low-key Friendsgiving events.
• This next dress is something a little more out of my comfort zone, but is so on trend right now. The shorter style is not too revealing, but you can always pair it with tights or leggings if you so desire. This dark green would go great for any holiday, but really spoke to me when I saw it! The material is very comfortable and the fit is so flattering. I love the ruffle and flare of the skirt.
• If you are like most and don’t want the high maintenance of a dress, but need something a bit more high end looking, I highly suggest this romper. The outfit is made of a light weight material, and easily looks super polished as is or add some extra accessories to really up your game!
• Now some of us do still have to work on Thanksgiving and I saw this awesome pant suit for work. It’s dressy enough to be business casual attire, but comfy enough for me to eat as many helpings of stuffing as you want. Plus, they have so many color options that you can wear your favorite football team attire right underneath.

With so many amazing trends to choose from right now, it can be a challenge to find the right look for you. We have started our new Tactical Trends section in our Amazon storefront where we will have great looks like these and more. So, let’s skip the sweatpants and wear something that makes us feel great!

Find Out More with My Military Savings and Health & Beauty!

Ingredients:

• 3 lbs. Rainbow Carrots
• 1/4 Cup Balsamic Vinegar
• 1/4 Cup Honey
• 1/8 Cup Olive Oil
• Salt, to taste
• Pepper, to taste
• Parsley, for garnish (optional)

Directions:

• Preheat the oven to 375
• Mix vinegar, honey, and olive oil to create your glaze.
• Place carrots in a 9×13 baking dish.
• Pour your glaze over the carrots.
• Season with salt and pepper.
• Bake them for 35-40 minutes.
• Stir halfway through to ensure delicious glaze on every carrot!
• Garnish with parsley sprinkled on top (optional).

Notes:

• This will serve 4-6 people and this recipe is easy to double or even triple, if needed.
• You want them tender, but not mushy.

These versatile carrots are delicious paired with a simple roast chicken or stand nicely next to your best side dishes for Thanksgiving. I hope you give them a try tonight!

Find Out More with My Military Savings and Food & Drink!

Safe Leftovers:

• Turkey (plain, unseasoned, and boneless) can be a great protein source for both cats and dogs. Ensure there are no bones, as these can splinter and cause blockages or damage to their digestive system.
• Vegetables like sweet potatoes, carrots, and green beans (without added butter, salt, or seasoning) can be healthy options. These are rich in fiber and vitamins, making them suitable for both pets.
• Pumpkin (plain and canned) is excellent for digestion and safe for pets as long as it’s not spiced or sweetened.

Unsafe Leftovers:

• Stuffing and Gravy are typically off-limits. These often contain onions, garlic, and other seasonings, which are toxic to pets. Onions and garlic, in particular, can lead to anemia in both cats and dogs.
• Mashed Potatoes might seem harmless, but if they’ve been made with butter, milk, or garlic, they can cause upset stomachs or worse. Cats, in particular, are lactose intolerant, and dogs may not digest rich, fatty foods well.
• Desserts like pies and chocolates should never be shared. Chocolate is toxic to both cats and dogs, and sugary or fatty desserts can lead to pancreatitis.

Always check with your vet if you’re unsure about a specific food. When in doubt, it’s better to err on the side of caution and stick to pet-safe treats!

Find Out More with MyMilitarySavings.com!

Ingredients:

• Cream Cheese
• Frozen Phyllo Dough Shells OR Puff Pastry Shells
• Cranberry Sauce

Directions:

• Preheat the oven to 350 degrees.
• Lay out your phyllo shells on parchment paper on your baking sheet.
• Spoon in about 1 teaspoon of cream cheese and then top with 1 1/2 teaspoons of cranberry sauce.
• Bake for 15 minutes until your filling is hot.

Notes:

• That’s it, folks. So simple and look how pretty they are! Perfect for celebrating the holidays with your family and friends.
• These are great fresh out of the oven, but also equally delicious at room temperature.
• If you’d like them on the sweeter side or more of a dessert bite, you can add your favorite jam instead of cranberry sauce! YUM!

I used whipped cream cheese, because it spreads easily. If you use regular, make sure to let it soften a bit before using!

You can use store bought OR homemade. I’ll include my quick and easy recipe below. It’s SO GOOD! You’ll wonder why you’ve never tried homemade before.

They’re perfect for customizing as well! They would be amazing with Brie or White Cheddar Cheese in place of the cream cheese.

BONUS RECIPE: My Homemade Cranberry Sauce

Homemade cranberry sauce is EASY! This is my go-to recipe every holiday season.

Ingredients:

• 1 bag fresh cranberries
• 1 cup sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 teaspoon orange zest, optional but delicious!

• Let your ingredients come to a boil on the stove in a medium sauce pan.
• Simmer until most of the cranberries have burst.
• It naturally thickens on it’s own.
• Keep it chunky or give it a good whisking to smooth it out, depending on your preference.
• Stores in the fridge.

These appetizers are really simple and delicious. They’re crunchy, creamy, sweet, and tart all in one bite! I love them! I hope you try them out this holiday season!

Find Out More with My Military Savings and Food & Drink!