OT: Thanksgiving desserts | Arthritis Information

Hahahahaha......just kidding Autumn Cheesecake

CRUST:

1 cup graham cracker crumbs

1/2 cup finely chopped pecans

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine melted

FILLING:

2 packages (8 ounces each) Philadelphia cream cheese softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

TOPPING:

1/3 cup sugar

1/2 teaspoon ground cinnamon

4 cups thinly sliced peeled apples

1/4 cup finely chopped pecans

CRUST: Mix crumbs, pecans, sugar, cinnamon and butter; press onto bottom of a 9 inch springform pan. Bake at 325F doe 10 mins if using a silver springform pan (Bake at 300F for 10 mins if using a dark nonstick springform pan)

FILLING:Mix cream cheese, sugar and vanilla with mixer on medium speed until blended. Add eggs, mix on low speed just until blended. Pour over crust.

TOPPING:Mix sugar, and cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with pecans.

BAKE at 325F for 1 hour and 10 mins to 1 hour and 15 mins or until center is almost set if using a silver springform pan (Bake at 300F for 1 hour and 10 mins to 1 hour and 15 mins or until center is almost set if using a dark nonstick springform pan) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings

Prep time: 25 mins plus refrigerating

Bake time: 1 hour 15 mins

OK I think i will celebrate thanksgiving here too....i just want all the yummy food..and i will say thanks too...lolI have a corn recipe....it is delicious...you use jiffy corn bread, cream corn , sour cream, eggs, i will have to get the recipe later. I am still at hospital. It is the bestest...and easiest.

A family favorite.

[QUOTE=Joie]How about a new, safe topic. :-) Desserts for thanksgiving. We will have turkey stuffed with old-fashioned sage dressing, mashed taters and gravy. The side dishes are usually different every year, because I like trying new things. Desserts will be pumpkin cheesecake roll (my daughter makes it and it's delicious) and probably Death By Chocolate or Coca Cola Chocolate Cake.

I would be happy to post the no-crust pumpkin pie recipe again, or you can just search in the archives for "Impossible Pumpkin Pie". Just don't be like Brisen and substitute tofu or other "healthy" ingredients, LOL! Her pie didn't turn out so good!

I would love to get some new side-dish recipes - please share!

Do you have a recipe fot he coca cola cake...sounds really yummySure, let me go look it up!Thanks ...We will be having some BBQ'd shrimp, crayfish and paua for dinner Christmas night as we will be having lunch helping out at a shelter.

We adore seafood and a bottle of good bubbly will wash it down well.

Dessert is usually fruit based when its just the two of us but I might make a dish we do often at the commercial kitchen which is berries in rose wine jelly.

I will post a recipe for a Pavlova Roulade later....a soft meringue which you cover with whipped cream and berries then roll. Very easy to make and very delectable to eat!

ETA: One thing I discovered last year that loves my hips is Nigella Lawson's recipe for an avocado dip that included blue cheese and jalapenos. If any wants it let me know.

LyndeeNZ2008-11-06 18:36:58

COCA COLA CHOCOLATE CAKE

1 box (18 1/4 oz.) chocolate cake mix

1 cup Coca Cola

1/2 cup vegetable oil

1/4 cup water

3 eggs

Preheat oven to 350. Grease two round cake pans. Combine cake mix, Coca Cola, oil, water and eggs in large bowl. Beat at low speeed until blended; beat at medium speed for 2 minutes. Pour batter equally into prepared pans. Tap pans several times on counter to release air bubbles.

Bake 30-35 minutes, or until toothpick inserted in certer of cakes comes out clean. Cool before removing from pan.

CHOCOLATE CREAM CHEESE FROSTING (Gotta have this part!!!)

4 cups powdered sugar, sifted

1/3 cup unsweetened cocoa

1 8 oz. package of cream cheese, softened

1/2 cup (1 stick) butter, softened

1 tsp. vanilla extract (use the real thing)

Combine sifted powdered sugar and cocoa in large bowl; set aside.

Beat cream cheese, butter and vanilla until smooth. Gradually fold in powdered sugar mixture and mix thoroughly until smooth.

Frost cakes as a double layer cake with frosting in the middle! YUMMM

I'm gonna make that one!

Thanks, Hill

What kind of veggie side dishes does everyone make? I always have stuffing, sweet potatoe casserole, mashed potatoes, green bean casserole, creamed onions and cranberry jelly. BORING!

WTBRAF- A nice side dish that my sister in law serves is sausage potato....you take a large baking potato per person, you will need an apple corer for this as you insert the apple corer length ways into the potato and remove the cylindrical length of potato. Then have spicy sausage meat or if you have some nice smoked sausages take the meat out of the skin and stuff the meat into the hole left by the corer, rub the potato with olive oil and salt and bake as you would a normal baked potato, the outside goes crunchy, the potato is fluffy and has a lovely taste of smoky sausages. Yum..if not as a side dish they make a great friday night snack for the kids...mine love them Pin- that does sound good!Lisa, I can't wait to try that with some potatoes - maybe tonight!!! By the way, I think we are talking about the same kind of sugar. White powder sugar - instead of granulated. Hope you enjoy the cake.

Wannabe, I agree with you about side dishes. I have made all the ones you listed, and several other's, but I want something new and exciting. I hope someone has some good recipes to share with us.

[QUOTE=pin cushion] WTBRAF- A nice side dish that my sister in law serves is sausage potato....you take a large baking potato per person, you will need an apple corer for this as you insert the apple corer length ways into the potato and remove the cylindrical length of potato. Then have spicy sausage meat or if you have some nice smoked sausages take the meat out of the skin and stuff the meat into the hole left by the corer, rub the potato with olive oil and salt and bake as you would a normal baked potato, the outside goes crunchy, the potato is fluffy and has a lovely taste of smoky sausages. Yum..if not as a side dish they make a great friday night snack for the kids...mine love them[/QUOTE]

Pin. we have an annual Sweet Pea festival here and what you describe here is a tradition of that festival. However, we also add sour cream and chives to the top. It is delish. We call them TATER PIGS.Every year I make Broccoli Crisp, very easy and really yummy it's made with frozen chop broc. velveeta cheese, ritz crackers, butter. Does anyone have a good corn based recipe? I feel like corn. I tried a scalloped corn recipe once but I didn't care for it much even though it sounded good.Hi Kelstev,

Funny you should post this. I just made this yesterday for the first time before I saw your post. Having company for dinner. It took me almost 2-1/2 hours because my fingers weren't working very well and I kept dropping things and made a mess of the kitchen. I think the next time I make it I will be more organized. Can't wait to try it tonight. CORN SOUFFLE

1 (16 oz.) can whole corn, undrained
1 (16 oz.) can creamed corn
1 stick melted butter, cooled
1 c. sour cream
1 box Jiffy corn bread mix
2 slightly beaten eggs

Mix until blended. Bake at 350 degrees in a 2 1/2 quart Corning Ware for 1 hour or until golden brown.

YUM>>>>YUM>>YUM

I also make the Broccoli crisp....One bag of frozen broccoli tops (has to be frozen). Place broccoli in glass casserole dish, cut Velveeta cheese sliced or cubed and cover broccoli with cheese, crush one sleeve of Ritz crackers sprinkle on top, melt one stick of butter drizzle over crackers, bake until melted and crisped at 350...yum

Hubby was looking over my shoulder and a went off in his head...he just called to reserve a fresh Tom Turkey for our feast. This is his important job every year..besides Smashing the Taters and making the best gravy ever......... I am getting STARVEDI have got a recipe for gluten free pie crust that is excellent if anyone is gluten intolerant. let me know. this is totally cheating as a dessert but... a small amount of icecream in an espresso cup and pour the shot on top of it.. you can sprinkle on nutmeg, cinnamon, or dress the plate with chocolate curls and it is tasty and looks far more impressive and and is yummie than the almost zero prep time to make it. it's also a small portion/light thing for after a huge meal... Anniemax...so how did it turn out? Everyone like it?Thanks, SnowOwl. Depends on how many are planning to descend upon us for Thanksgiving. If we have a crowd, I'll make a pumpkin gingerbread trifle as well as the old standbys....Apple cake and pumpkin pie......And if my oldest daughter is home, apple crisp.Oh I just made an apple crisp today. Yummy If I have to make some desserty-type stuff for THX dinner, I usually go with brownies, from scratch, using baker's chocolate. 2 pans - one with nuts and one without. i love coke a cola cake. every now and then they have it at cracker barrel but now i have the recipe. yum yum and it does not look that terribly hard to make. This is a recipe that's been in my family for many, many years. My dear Mom used to make it every Thanksgiving and sometimes, Christmas, too. We all loved it. I took over the tradition after we lost my Mom, and we still think of her each time I make it.

She called it a "salad", but I think that's just so we could eat it with our meal

Cherry Pineapple Frozen Salad

Mix together in a large bowl: 1 - 6 1/4 oz pkg miniature marshmallows

1 c. canned crushed pineapple (drained)

1 8 oz. jar (well drained) marachino cherries. SAVE JUICE.

In a seperate bowl, beat together til smooth

1 - 3 oz. pkg. cream cheese (softened) NOT LIGHT

2 TBLSP. mayonnaise

2 TBLSP. marachino cherry juice

then stir into marshmallow mixture.

In seperate bowl, Whip until stiff and fold into marshmallow mixture:

1 C. (1/2 pint) whipping cream

1/3 C. sugar

Pour into square glass pan. Freeze until firm. Cut into squares.

This salad goes well with turkey, chicken or ham.

*************************************************************************

If anyone has any questions, please let me know. It may be hard to find a 6 1/4 oz bag of mini marshmallows. I haven't seen that size for years. Just get a regular bag and estimate from there. It doesn't have to be precise.

I hope, if you decide to try it, you like it as much as we all do. It adds a nice colorful side dish and something cool to go along with all the warm dishes.

By the way, take out of freezer about 1/2 hour before serving. Enjoy!

YUM, Nini!! Sounds gooOOOd!

I have a great one for a no bake blueberry cheesecake. I don't know how

Thanksgivingy that is but I will try to find it and post it tomorrow. It is soooo easy and

delicious.

Nini,

sounds good. How many cups of marshmellows do you estimate?

I read this thread...I get hungry every time.....I am going to kitchen...thinking I need a snick snack....chesecakes, marshmellow...yum

I never really measured the marshmallows. Just see how many oz. are in your bag and kind of guess from there. You really can't hurt it if you are over or under a bit. By the way, this salad is a pretty, light pink, from the cherry juice.It really is yummy! Not too heavy, just a nice light little bit of sweetness with your meal. It wouldn't be Thanksgiving at our house without it.

If you are having a lot of people, you might want to double it and freeze in 2 pans. I guarantee everyone will want some and will take home the leftovers if there are any.

Let me know if you like it!

I will Nini,

I have the recipie on my menu. I'll let you know.

I just copied and pasted.

Here are some sides my USA neighbour gave me

Baked cabbage

1 medium cabbage,100G grated cheese, 70G soft white bread crumbs,4 rashers of bacon chopped, 4 eggs beaten, 125ml milk salt and pepper to taste

shred cabbage finely, boil in salted water until just soft

preheat oven to180c/350f and grease a 2L oven proof dish

combine cabbage, cheese, bread crumbs, bacon eggs and milk, season the mixture with slat and pepper ( i also used a little paprika)spoon mix into dish and bake for an hour until set.

I tried this last year it was really nice way to have cabbage and my kids loved it too

GREEN BEAN FRITTERS

450g finely chopped fresh green beans

200g of flour

10ml baking powder

5ml curry powder

5ml salt, pinch pepper

2 eggs beaten

quater of a grated onion

oil for cooking

Cook beans until tender,drain well and cool. sift flour, baking powder,, curry powder, salt and pepper, add to beans and mix .Add eggs and onion and mix to a dough, add a little water if dough too stiff. Place spoonfuls into shallow hot oil, flaten slightly and fry on both sides til browned, remove from oil and drain, serve hot or cold....

I tend to make an extremely traditional Thanksgiving dinner. regular ordinary roast turkey, with regular ordinary bread stuffing . I make a dish of oyster stuffing on the side.

Green beans, and usually corn or peas.

mashed potatoes made with just butter and cream (no sour cream or cream cheese of heaven forbid garlic or PEELINGS) home made gravy.

cranberry jelly... yup we are THAT declasse.. I LIKE the canned jelly ok?

creamed onions, relish tray, deviled eggs, bread bowl before for nibbling.

Crescent rolls

Apple pie, pumpkin pie and mincemeat pie. Ice cream

Cider, coffee, milk,

every time I read the women's magazines and their thanksgiving suggestions I get so annoyed.. classic food is classic because people LIKE it.. it tastes good. I will save trendy and different for a time when no one much cares about the meal.

we will have about 10 people here .

I kind of wanted to go up north to my sisters but the kids other gramma asked if we were having dinner here, and she lives alone in a single rented room.. no way was I going to have her left out.

[QUOTE=kathy_in_wlsv] [QUOTE=kelstev]Anniemax...so how did it turn out? Everyone like it?[/QUOTE]

It was awesome. I have a 12-inch spring form pan and it made a lot so I took some to my daughter and sent the recipe to some friends. Autumn Cheesecake will be a favorite in my house.

Thanks.

[QUOTE=anniemax][QUOTE=kelstev]Anniemax...so how did it turn out? Everyone like it?[/QUOTE]

It was awesome. I have a 12-inch spring form pan and it made a lot so I took some to my daughter and sent the recipe to some friends. Autumn Cheesecake will be a favorite in my house.

Thanks.

[/QUOTE]

Glad you liked it. I love any cheesecake..but this one is really good. Think I'll make another for Christmas.

I love this thread, although it's making me very hungry. I just copied all the recipes, they look so good.

Can someone PM me the recipe for the Pumpkin Cheesecake? I really want to try that one.

I realize this is a dessert thread but I have a chowder recipe that is sooooo good. You have to try it. So good on a dreery day.

Sausage Corn Chowder

1 pound seasoned bulk pork sausage
1 medium onion, diced
salt to taste
pepper to taste
4 cups diced potatoes
2 cups water
2 cans creamed corn
8 ounce package of frozen corn kernels
1 can evaporated milk
1 teaspoon dried marjoram

Brown pork sausage with onion, salt and pepper. Drain fat. Add potatoes and water and bring to a boil. lower heat and simmer covered for 20 minutes. Add corn, creamed corn, and evaporated milk. Season with marjoram and simmer for 20 minutes.

[QUOTE=kweenb]

I love this thread, although it's making me very hungry. I just copied all the recipes, they look so good.

Can someone PM me the recipe for the Pumpkin Cheesecake? I really want to try that one.

[/QUOTE]

Hi Kweenb,

My sister makes a pumpkin cheesecake, I'll try and get it from her in a few days and send it to ya. She loves to bake and cook and has shelves and shelves of cookbooks, in fact that's what I'm giving her for a Christmas present!

THey all sound good.[QUOTE=Joie][QUOTE=kweenb]

I love this thread, although it's making me very hungry. I just copied all the recipes, they look so good.

Can someone PM me the recipe for the Pumpkin Cheesecake? I really want to try that one.

[/QUOTE]

Hi Kweenb,

[/QUOTE]

Hey, Joie,

Were you able to get this recipe?

[QUOTE=JasmineRain] [QUOTE=kathy_in_wlsv]

ME TOO! I love garlic mashed, but not on Thanksgiving. I roast a turkey with sausage stuffing, regular old mashed potoaoes and gravy, sweet potatoe casserole, tossed salad, 5 cup salad (mandarin oranges, marachino cherries, pineapple chunks, sour cream, shredded coconut) plain old corn with salt, pepper, butter, dinner rolls. Oh yeah, and that pretzel crust strawberry jello thing that's REALLY REALLY good. And of course pumpkin, apple and pecan pies.

[/QUOTE]

I thought I was the only one who felt this way! Turkey, mashed potatoes (potatoes, butter, cream, and a dash of salt - THAT'S IT!), gravy, corn, stuffing, green beans, perhaps some macaroni and cheese and a few other comfort food side dishes, and whatever desserts people bring. If I wanted a fancy dinner I'd go buy one.Ritz Crackers (One whole sleeve, crumbled for topping)

1/2 cut butter

Directions:
In a medium bowl, mix sour cream and cream of celery soup.
Layer Vegetables in the following order:
green beans, corn, onion, chestnuts

Next, sprinkle shredded cheddar over vegetables, then spread the sour cream/soup mixture evenly over the cheese. Cut in butter with crumbled Ritz Crackers, and sprinkle on top.
Bake for 45 minutes at 350.

Number Of Servings: approx 10

Preparation Time: Approx 20 minutes

I just copied all the recipes. Going to try some of them for Christmas dinner. Thanks everyone. I have a recipe but I'll post it a little later. Lindy

More recipes PLEASE!! [QUOTE=pin cushion]Thanks Karen, it sounds lovely and on my "to make "list..is powdered sugar in the USA the same as icing sugar here ( a vey soft sweet powdery sugar)[/QUOTE]

Yes it is. Commonly called confectioners sugar. VERY fine white powder.
Well, how about a super moist turkey !

First, rinse it off in cold water and dry it thoroughly. A moist piece of meat or poultry will not get a crispy, dark outside; it will simply start to steam. After the turkey is dried, I like to put my hand between the skin and breast meat and separate them so I can place fresh sage leaves across each side and rub in butter or olive oil (an optional self-basting method). Next, take your turkey for a day at the spa, so to speak-give it a nice rub down using either butter or oil. Rub it all over the top and bottom of the bird, liberally salt it, and add a bit of pepper if you choose.

You will then truss, or tie, the legs together so your bird is nice and compact. Keeping the turkey compact is key to even cooking. Roasting your bird on a rack will ensure a crispy top and bottom. Have your oven pre-heated to 400 degrees. By roasting your turkey at 400 degrees for the first 15 minutes you will start crisping the skin right away. After the first 15 minutes, turn the oven temperature down to 350 degrees for the remainder of your turkey's time in the oven. If, as it roasts, your bird starts getting too dark, place some foil lightly over the top.

If you decided that putting your hand under the skin to insert butter and sage was not on your agenda for the day, you will want to do some basting. After the first 30 minutes, begin spooning the pan drippings over the breast every 20 minutes. You might also consider taking a spray bottle full of chicken or turkey stock and misting the bird every so often. This will ensure a nice, crisp skin and more flavor than you ever imagined.

Before serving, remember to rest your turkey. The heat during cooking forces all the moisture in the bird toward its center. Resting allows time for the moisture to redistribute itself to the meat. So, after a big day in the oven, grill, or fryer, give the bird a rest and go take yourself a little nap!

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