A new spin on Thanksgiving dishes

Thanksgiving is my favorite day of the year.  Sometimes {like this year} it is also my birthday!  I love getting together with family and friends, traveling, and the weather is usually awesome.  But my favorite part of Thanksgiving, of course, is the amazing food that everyone prepares.  We seriously eat ourselves sick for an entire week.  I take it upon myself to try to bring an old favorite and a new recipe every year.

I’m typically the bringer of desserts, given my fondness for baking and a killer sweet tooth.  The downfall is that while my desserts are delicious and amazing {if I do say so myself :hairflip:}, they are also very high in calories and fat.  And the adult faction of the House of Burks, well, we are trying to watch our waistlines.  So I decided this year that I was going to find some ways to cut some fat and calories from my notoriously decadent desserts.

Enter Shedd’s Spread Country Crock Light.  I have been a fan of Country Crock ever since I was a kid.  I like the way it tastes, how easily it spreads, and the fact that it saves a ton of calories.  So I decided to try it in a couple of my favorite Thanksgiving dishes.  I’m so glad I did.

First, I experimented with a chocolate cobbler recipe that I have been making for a few years.  This one is a doozie, and so incredibly yummy.  It bakes up almost like a chocolate souffle.  The recipe calls for 1/2 a cup of melted butter, so I substituted 1/2 cup of Country Crock Light, to delicious results.

You’ll need:

For the bottom:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons cocoa powder

3/4 cup white sugar

1/2 cup milk

1/3 cup Country Crock Light spread, melted

1 1/2 teaspoons vanilla extract

For the crust:

1/2 cup white sugar

1/2 cup light or dark brown sugar, packed

4 tablespoons cocoa powder

1 1/2 cups hot tap water

Preheat your oven to 350.  Combine the flour, sugar, salt, baking powder, and cocoa powder in a bowl and stir until well blended.  Then stir in the milk and melted butter.  Pour into an ungreased baking dish.  I use a round Corelle Bake and Serve dish.

In another bowl, combine the dry ingredients for the crust and stir until well blended.  Sprinkle this mixture evenly on top of the batter that you poured into your baking dish.  Do not stir.  Then pour the 1 1/2 cups of hot tap water slowly onto the top of the crust mixture.  Again, do not stir.

Bake for about 40 minutes or until the middle is set.  Remove from the oven and let cool for a few minutes; the bottom layer will have turned into a very very hot chocolate sauce.  Serve with ice cream or whipped topping.

After I got the chocolate cobbler in the oven, I moved on to cinnamon honey spread.  This recipe is a take on Texas Roadhouse’s cinnamon honey butter that they serve with those amazing rolls.  I’ve been making this for gatherings and little gifts for the past year or so.  It is always a big hit, and so easy to make.  It was a breeze to substitute Country Crock Light where I would normally use butter!

You’ll need:

1/2 cup Country Crock Light spread

1/2 cup powdered sugar

1/2 cup honey

1 teaspoon cinnamon

Put it all into a bowl and mix it together until it’s smooth.  Then pour into one large bowl or a few small glass jars to share with friends.  Pop in the fridge until you’re ready to dig in.

When I’ve used butter for this recipe in the past, it always took a lot of time in the mixer to get it all combined, and even then there were pockets of powdered sugar and butter that didn’t get mixed in.  With the Country Crock Light, it took no time at all.  It resulted in a smoother, more liquid texture, which made it a breeze to pour into a bowl to pop in the fridge.  I couldn’t resist a couple of dips before it went in, though.

You guys.  Seriously.  So good.  And the calories that we are saving?  Forget about it.  I almost feel like I’m cheating.  I am getting all of the taste for HALF the calories and ZERO trans fat.  You really can’t beat that.

So if you are like me and really like to indulge over the holidays, but don’t want to bust your budget buying new pants afterward, give Country Crock Light a try in some of your Thanksgiving recipes this year.  Trust me.  You’ll be glad you did!

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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.


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