Here's another T-Day favorite!

This is from Dave's Grandma. Apparently this stuffing is better than Stove Top. I haven't tried it, but I WANT to!

CROCK POT STUFFING from the kitchen of Gramma Wilson (Rosemary)

Sauté the following in ¼ c. margarine:
1 c. diced celery

1 c. diced onion

1 T. parsley

2 t. poultry seasoning

1 t. salt

½ t. pepper

Combine the following in large bowl:

1 ½ c. hot water

1 t. chicken bouillon

¼ c. margarine

10 c. dry bread cubes

Mix in sautéed mixture. Butter the inside of crock pot. Cook for 5 to 6 hours on LOW stirring every 1 to 1 ½ hours

Black Forest Cheesecake (chocolate)

It is my all time favorite cheesecake recipie. It comes from a loving friend of my mother, Michelle Elison. This is a cheesecake all three of us sisters have had served to us at our bridal showers. We can all testify of its amazing texture and rich flavor. It's a must try.

1 ¼ c. oreo cookie crumb
3 Tbsp. sugar
¼ c. melted butter
Combine and press into greased 9’ spring form pan and set aside.

Cream together:
24 oz. cream cheese, ¾ c sugar and 5 tsp. cornstarch.

Add the following, one at a time and blend well after each.
3 eggs
1 egg yolk

Beat in 1 cup melted semi-sweet chocolate chips
Add 2tsp. vanilla, ¼ cup cherry schnapps, ¼ cherry juice (use Oregon Bing cherries- drain and use juice for this step)

Bake at 350 for 15 minutes. Reduce heat to 200 and bake for 70 minutes. Turn off your oven and leave cake in oven for 1 hour or more to prevent weeping. Chill uncovered OVERNIGHT (8 hours). Top with cherry pie filling and whipped cream.

Rhubarb Peach Cobbler

(Alton Brown from Food Network)
Ingredients:
9 ½ oz. all purpose flour ( about 2 c.)
2 Tbsp. sugar, plus 1 c. sugar
1 Tbsp. grated lime zest
1 tsp. salt, plus ¼ tsp.
4 ½ oz. unsalted butter, chilled and cut into small pieces
1 ½ oz. lard, chilled and cut into pieces
1 ½ oz. ice water (about 3 Tbsp.)
2 Tbsp. cornstarch
1 pound rhubarb, chopped into ½ to 1 inch pieces
1 pound sliced peaches, peel on and sliced into ½ to 1 inch pieces
1 Tbsp. lime juice

Instructions:
Preheat the oven to 375 degrees. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9-inch dish and set aside.

Place the flour, 1 oz. sugar, lime zest and 1 tsp. salt into the bowl of a food processor and pulse 3 or 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle the mixture with ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl, whisk together the 1 cup of sugar, cornstarch, and ¼ teaspoon of salt. Stir in the rhubarb, peaches and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that was rolled, pressing the dough into the corners of the dish. Bake uncovered for 60 minutes, or until the dough is cooked through and starting to turn golden. * If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, about 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Sweet Potato Cheesecake

So, I just posted two recipes, but I found another one I want to try this year! I'm really excited to. It looks awesome! The chef of this actually won the grand prize from Sunset Magazine's recipe contest: a $50,000 kitchen remodel!

Notes: You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving. Prep and Cook Time: about 2 1/2 hours, plus at least 2 1/2 hours to cool and chill.

Yield

Makes 12 to 16 servings

Ingredients

• 2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)
• 1 tablespoon melted butter
• Pecan Crust (recipe follows)
• 2 teaspoons lemon juice
• 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
• 3/4 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 4 large eggs
• 1/4 cup whipping cream
• 1/4 cup sour cream
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Maple Cream (recipe follows)

Preparation

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.

2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.

3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.

4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.

5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.

6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).

7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.

Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.

Nutritional Information

Calories:

418 (60% from fat)

Protein:

6.2g

Fat:

28g (sat 16)

Carbohydrate:

38g

Fiber:

1g

Sodium:

239mg

Cholesterol:

130mg

Kari Bowers, Bellevue, WA, Sunset, NOVEMBER 2008

My Thanksgiving Favs!

Here are a couple of my absolute favorite Thanksgiving recipes. You may have forgotten about it, so I'm reposting My "Real" Pumpkin Pie because it's always a must and so many people really have liked this recipe. The Cranberry Jello Salad Mold is always a fun tradition. I got it from my Grandma Pitman a few years ago and it is so yummy with lots of fruit inside. I can't wait for Thanksgiving! So many yummy things to eat and so many friends and family to share it all with! Remembering our blessings together is the best treat of all!

My "Real" Pumpkin Pie
Give this pie a try! It uses freshly pureed pumpkin. I bet it will become your favorite recipe! ****Be sure to bake the pumpkin, not boil it. Bake it on a cookie sheet at 350 degrees for about 45 minutes. The best way to peel it is to bake it cut into about 4"x5" pieces with the peeling still on. Then after it's cooled, cut the peeling of with a knife, like you would cut watermelon off the rind. (There have been a few questions about this step, so I posted it for all the rest of you. :)****

SERVES 16 (2 pies)

Change to: pies US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients:

• 2 (10 inch) pie crusts (unbaked)

Filling

• 4 eggs slightly beaten
• 3 cups pumpkin (baked, skinned, pureed)
• 1 cup sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1 (14 ounce) can sweetened condensed milk
• 1/2 (12 ounce) can or one 6 oz. can evaporated milk

Directions:

1. Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk.
2. Mix well and pour into prepared pie crusts.
3. Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
4. Cool and serve with whipped topping or vanilla ice cream.

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Cranberry Jello Salad Mold:

-You'll need a jello mold or glass salad bowl (silicone cake pans or molds don't work, because they don't conduct the heat of the hot water when trying to loosen you mold)

Ingredients:
1 Large Cherry jello mix (you can use any red jello, but this seems to have the best flavor and color. Do not use Sugar-free jello. It won't set up)
finely chopped Celery
1 Orange or 1 can drained Mandarin Oranges
1 small can drained, crushed Pineapple
2 lbs. fresh Cranberries-minced
finely chopped Apples
1/2 cup Sugar
Whipped Cream
chopped Walnuts (optional)

Directions:

• If using a jello mold, grease with shortening or olive oil. Set aside. In a separate saucepan, make jello according to box directions, except with about 1/4 cup less water. Make sure jello is well dissolved in the water. Pour into the prepared mold. Chill for about 1/2 an hour to allow a partial set-up (a syrupy texture).
• Meanwhile dice or mince all the fruit, celery, & walnuts. Set walnuts aside for garnish. Stir the other fruits and celery together and add 1/2 cup sugar.
• When the jello is set to the correct texture, add the fruit and very gently stir it just until combined. Chill until set. (At least two hours, but preferably overnight)
• To remove jello from mold: gently dip the mold, encompassing all sides, but not submerging, in warm water for 20-30 seconds. Quickly remove it from the water. Do not leave it in ANY longer! Loosen edges of jello with a rubber scraper or spoon. Place serving platter face down on top of the mold, and while holding sides of platter and bowl firmly, flip both over. Jostle slightly to loosen. Decorate with cool whip and walnuts
  

Turtle Cheesecake

I found this on http://www.skiptomylou.org. It looked Heavenly! This would be awesome for a little romantic surprise!

Turtle Cheesecake

Crust
1 9-ounce package chocolate wafer cookies (chocolate graham crackers or chocolate animals crackers work well)
6 tablespoons (3/4 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract

3 tablespoons whipping cream
4 ounces semisweet chocolate chips

Topping
1 cup caramel sauce (I gently boil a can of sweetened condensed milk covered completely in water in a covered stock pot for about 3 hours, cool slightly, open and pour onto cheesecake)
1/2 cup (about) chopped toasted pecans
chocolate ganache (melt about 4 oz chocolate chips with 2-3 Tablespoons heavy cream)

For Crust:
Preheat oven to 350°F. Finely grind cookies in processor. Blend in butter. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Double wrap outside of spring-form pan with foil.

For Filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract.

Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is melted and smooth. (This can be done in the microwave) Remove from heat.

Pour cream cheese mixture into crust. Spoon chocolate mixture over by tablespoons, spacing evenly. Using tip of knife, swirl chocolate mixture into filling. If you feel chocolate mixture is too thick just stir in a bit of the cheese mixture. Place cheesecake in a pan filled with water so it comes about 1/3 up the side of the cheese cake pan and bake until sides are set and center moves slightly when pan is shaken, about 1 hour 5 minutes. (Cake may crack.) Cool in pan on rack. Chill overnight.
Using small knife, cut around pan sides to loosen cake. Release pan sides. Drizzle caramel and chocolate ganache over top of cake. Garnish with pecans.