Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.

Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Egg Free, Dairy Free, Nut Free Pineapple Marshmallow Sweet Potato Casserole

This is one of our favorite holiday side dishes. My favorite part is the brown sugar topping. The marshmallows add just the right amount of sweetness to the casserole. This picture does not do this casserole justice. If you like sweet potatoes, I highly recommend trying this dish.

Pineapple Marshmallow Sweet Potato Casserole

2 large cans yams (sweet potatoes)
2-3 cans (8 oz each) crushed pineapples, drained
1 1/2 cup miniature marshmallows
1/4 cup dairy free margarine, softened
1/4 tsp salt
2 tbsp dairy free margarine
1/2 cup brown sugar

Mash the yams in a 2 quart microwave safe oval baking dish. Add the pineapples, marshmallows, 1/4 cup margarine and salt then stir until thoroughly combined. In a separate bowl, melt the 2 tbsp margarine. Add the brown sugar then stir until combined. Sprinkle the brown sugar mixture evenly over the yam mixture. Cover the dish with a paper towel then microwave for 7-9 minutes or until heated through.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Pudding

Now that it is almost Thanksgiving, everyone is talking about the meals and desserts. All of the talk and advertisements, I've been craving pumpkin pie. However, Jazlyn doesn't like pie crusts. So, I decided to come up with an alternative. We just made this Pumpkin Pie Pudding this afternoon and it is so good that I don't even miss the crust and my craving has been satisfied. It tastes like a thinner version of the pumpkin pie filling. Another plus is that it only took 2 minutes to make.

Pumpkin Pie Pudding

1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste

Whisk all of the ingredients until thoroughly combined. Store in the fridge.

Microwave Sweet Potato Casserole

This sweet potato casserole is a favorite at all of our holiday meals. It is very simple to prepare and has an amazing flavor. Another plus, it's prepared in the microwave, leaving the oven for the other foods. It also reheats very well.

Microwave Sweet Potato Casserole

2 (40 oz each) cans vaccuum-packed sweet potatoes
16 oz can crushed pineapple, drained
2 cups miniature marshmallows
1/4 cup dairy-free margarine, softened
1/4 tsp salt
4 tbsp dairy-free margarine
1 cup brown sugar

Mash the sweet potatoes in a 2-3 quart oval or round baking dish that fits in your microwave. Stir in the pineapple, marshmallows, 1/4 cup margarine and salt. In a small bowl, microwave the 4 tbsp margarine until melted. Stir in the brown sugar and sprinkle over the casserole. Cover and microwave for 10 minutes or until hot.

Ham and Candied Carrots

This meal has been in my family for generations. We make this meal quite often because it is easy to prepare and turns out very tender with lots of flavor.

Ham and Candied Carrots

1 box dark brown sugar
1 1/2 liters of ginger ale
1 ham
1-3 cans tiny carrots

Combine the brown sugar and ginger ale. Pour some of the mixture into a roasting pan. Place the ham on top then pour the remaining mixture over top. Add the carrots around the ham. Cover and bake at 350 for 3 hours, spooning some of the liquid over the ham occasionally to prevent it from drying out.