4 Thanksgiving Recipes Using One Surprising Ingredient (That's On Sale Now!)

As I started my Thanksgiving menu shopping, I started looking for ways I can cut sugar without sacrificing flavor. Then, I saw that Splenda has two products made specifically for baking: Splenda Brown Sugar Baking Blend and Splenda Magic Baker Brown Sweetener. Even better, now through Nov. 11, you can save up to 82% on them at Kroger and Walmart when you use the Ibotta app. I explain how both, and don’t forget to check out ways to save on Thanksgiving dinner.

For more money-saving hacks and tips, text HACKS to 57299.

 

How to Save on Splenda Right Now

To claim your $4 cash-back rebate on each Splenda product, download the free Ibotta app on your smartphone and submit a photo of your receipt. That’ll bring your final cost on a 16-oz bag of Splenda Brown Sugar Baking Blend down to just $0.99.

Splenda Brown Sugar Baking Blend has 50% real brown sugar and 50% Splenda. That ends up saving me money. How? For example, if I wanted to make a batch of chocolate chip cookies, I’d use one cup of Splenda Brown Sugar Baking Blend, which would cost me $0.50. But if I made the same batch of cookies using regular sugar, I’d need 1 cup of granulated sugar and 1 cup of light brown sugar. The total cost of those two ingredients would be $1.40, so by using the Splenda Brown Sugar Baking Blend, I’m saving $1.10 per batch.

And if you’ve got family members following the keto diet, Splenda Magic Baker Brown Sweetener is a great option because it’s fully sugar-free. This Thanksgiving, I’m not just using these products in my desserts; I’ll be using them in side dishes, too. Here are four dishes using Splenda that’ll have a spot at my table.

 

1. Classic Sweet Potato Casserole

Ingredients for the sweet potatoes:

• 4 large sweet potatoes, about 2 pounds, peeled and cubed
• ½ cup Splenda® Brown Sugar Blend
• ½ cup low-fat milk
• 2 large eggs, lightly beaten
• 1 tablespoon unsalted butter, melted
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt

Ingredients for the topping:

• ½ cup pecans, roughly chopped
• 1 tablespoon unsalted butter, melted
• 1 tablespoon almond flour
• 1 tablespoon Splenda® Brown Sugar Blend
• ½ teaspoon minced fresh rosemary
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

To make the sweet potatoes:

1. In a large saucepan, cover potatoes with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool.
2. Preheat oven to 350°F and grease a 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mash potatoes, Splenda Brown Sugar Blend, milk, egg, butter, vanilla and salt together until smooth. Spoon mixture into prepared baking dish.

To make the topping:

1. In a medium bowl, mix pecans, butter, flour, sweetener, rosemary, cinnamon and nutmeg together until combined. Spread topping evenly over potato mixture.
2. Bake until center is set and topping is light golden-brown, about 25-30 minutes. Serve hot and enjoy.

 

2. Bourbon Glazed Carrots

Ingredients:

• ½ cup vegetable oil spread
• 2 pounds medium carrots, peeled, tops trimmed to about ½-inch
• ⅛ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup bourbon whiskey
• 2 tablespoons Splenda® Brown Sugar Blend, packed
• ¼ teaspoon cayenne pepper
• 2 sprigs fresh parsley leaves, chopped

Instructions:

1. Melt vegetable oil spread in a large cast iron or heavy skillet over medium heat. Add carrots. Season with salt and pepper. Cook covered, over medium-low heat for 7 minutes, stirring a couple times to evenly brown.
2. Remove lid, add bourbon, and cook for another 2 minutes to reduce the liquid. Add Splenda Brown Sugar Blend and cayenne pepper and stir to evenly coat the carrots. Continue to cook 3-5 minutes until carrots are cooked through. Raise heat to medium-high for 20-30 seconds to thicken.
3. Remove from heat, garnish with fresh parsley, and serve.

 

3. Pumpkin Dump Cake

Ingredients:

• 3 large eggs
• 1 (15 ounce) can pure pumpkin puree
• 1 ½ cup low-fat evaporated milk
• ¾ cup Splenda® Magic Baker™ Sweetener
• 2 teaspoons pumpkin pie spice
• 1 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 ½ cup all-purpose flour
• ½ cup Splenda® Magic Baker™ Brown Sweetener
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 stick salted butter

Instructions:

1. Preheat oven to 350°F. Spray a 9×13 casserole dish with nonstick cooking spray.
2. In a medium bowl, whisk eggs until completely blended. Whisk in pumpkin puree, evaporated milk, Splenda Magic Baker Sweetener, pumpkin pie spice, ground cinnamon and salt. Pour into casserole dish.
3. Wipe out bowl, and add dry ingredients: flour, Magic Baker Brown Sweetener, baking powder, baking soda, and cinnamon. Stir together with a whisk. Sprinkle dry mixture gently and evenly over pumpkin mixture in the casserole dish.
4. Slice butter very thinly and place slices over the top to almost completely cover the cake. Cover cake tightly with foil.
5. Bake for 40 minutes covered, then remove foil and bake for 15-20 minutes uncovered. Watch cake to make sure it doesn’t get too browned on top. Remove and let cake rest for 10 minutes before serving. Top with a no-sugar whipped cream if desired, dust with cinnamon, serve and enjoy!

 

4. Pumpkin Cheesecake

Ingredients for the Crust:

• 1 ¾ cups graham cracker crumbs
• 3 tablespoons Splenda® Brown Sugar Blend
• ½ teaspoon ground cinnamon
• 1 stick salted butter, melted

Ingredients for the Filling:

• 3 (8-oz) packages fat-free or lowfat cheese, at room temperature
• 1 (15-oz) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• ¼ cup sour cream
• ½ cup Splenda® Stevia Sweetener Jar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fresh ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350ºF.
2. To make the crust, in a medium bowl, combine graham cracker crumbs, Splenda Brown Sugar Blend and cinnamon. Add in melted butter. Stir until fully combined. Press down flat into a 9-inch prepared springform pan. Set aside.
3. To make the filling, beat cream cheese until smooth. Beat on low while adding pumpkin puree, eggs, egg yolk, sour cream, Splenda Stevia, and spices. Add flour and vanilla. Beat together on low until well-combined.
4. Pour pumpkin into crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
5. Remove cheesecake from the springform pan. Top Pumpkin Cheesecake with a sugar-free whipped cream and a sprinkle of cinnamon if desired. Enjoy!

Notes:

• 1 teaspoon pumpkin pie spice may be used in place of the spices
• Make Pumpkin Cheesecake up to 1 day ahead of time and keep in the refrigerator.

All recipes courtesy of Splenda.