Turkey, dressing, green bean casserole and cranberry sauce crowd your dining room table every fourth Thursday of November along with other family favorites. Whether it is the orange juice in the sweet potato casserole or the generation-old spice combination for the dressing, these recipes have been passed down and recreated for years on end. It’s 2016 and we’ve been dishing out the same traditional turkey the pilgrims ate for 395 years. The time to scrap the old traditions is here, because a new tradition is overdue. If these same-old-same-old dishes aren’t appetizing to you anymore, take a gander at these recipes and get inspired to revamp some of those boring holiday meals this holiday season.

Pumpkin Pie:

Ingredients:

1. 1 (15 ounce) can pumpkin
2. 1 (14 ounce) canned sweetened condensed milk
3. 2 large eggs
4. 1 teaspoon ground cinnamon
5. 1/2 teaspoon ground ginger
6. 1/2 teaspoon ground nutmeg
7. 1/2 teaspoon salt
8. 1 (9 inch) unbaked pie crust

(allrecipes.com)

Directions:

1. Preheat oven to 425º
2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
3. Pour into crust and bake for 15 minutes
4. After 15 minutes, reduce oven temperature to 350º and continue baking 35-40 more minutes (or until toothpick inserted in the center comes out clean).
5. Enjoy!

Thanksgiving Muffins:

Ingredients:

1. 1/2 cup sweetened dried cranberries
2. 1 cup hot water  as needed
3. 1 cup whole wheat flour
4. 1 cup white sugar
5. 1/2 cup oat flour
6. 1 teaspoon baking powder
7. 1 teaspoon baking soda
8. 1 teaspoon salt
9. 1 teaspoon ground cinnamon
10. 1/2 teaspoon ground nutmeg
11. 1 (15 ounce) can sweet potatoes, undrained
12. 3 eggs
13. 1/4 cup coconut oil
14. 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
2. 
   Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
   3. Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth.

4.Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

(cookingchanneltv.com)