Thanksgiving is just that. . . A time for thanks, and a time for giving. As you share your home with others this Thanksgiving, share your faith, traditions, and your recipes! Here are some of my favorite recipes fitting for the Thanksgiving holiday. Click on the photo to go to the recipe.
Yams
Mac n Cheese
Sweet Potato Pie
Butternut Squash
Lemon Pound Cake
Collard Greens
INGREDIENTS
The Crust
1 to 1 lb of Pillsbury Sugar Cookie Dough
The Filling:
4 to 8 oz. blocks of Cream Cheese..softened
4 Eggs
2 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping
INSTRUCTIONS
1. Press the cookie dough into an 8 inch spring-form pan, bottom only, and bake at 350 about 15 minutes until almost done.
2. Let cool.
3. For filling, beat cream cheese and sugar.
4. Add vanilla and one egg at a time, beating well.
5. Pour into crust.
6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
7. Chill overnight in fridge and top with canned cherry pie filling (or your choice of fruit)
Original recipe: http://hugsandcookiesxoxo.com/2014/06/sugar-cookie-cherry-cheesecake.html#sthash.9BJvVm8N.dpuf
Thanksgiving is just that. . . A time for thanks, and a time for giving. As you share your home with others this Thanksgiving, share your faith, traditions, and your recipes! Here are some of my favorite recipes fitting for the Thanksgiving holiday. Click on the photo to go to the recipe.
Yams
Mac n Cheese
Sweet Potato Pie
Butternut Squash
Lemon Pound Cake
Collard Greens
This is a recipe from my brother-in-law. A great picnic cake. I’ve also posted his famous rib recipe. It’s to die for!
Ingredients
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs on cake mix box recipe
Heat oven to 350°F (325°F for dark or nonstick pan). Mix Yellow cake mix according to directions. Melt butter and brown sugar together. After you melt butter and brown sugar together, gently press in the bottom of your cake pan .Lay pineapples on the bottom of your pan as many as you can fit in flat. Pour yellow cake mix on top of sliced pineapples. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Place heatproof serving plate upside down onto pan; turn plate and pan over. Serve warm or cool. Store covered in refrigerator.
A very quick, simple and delicious dessert. My daughter and I made these for Mother’s Day. The Semi-sweet chocolate tastes like dark chocolate. These are wonderful for special occasions, goes great with Chardonnay.
Ingredients:
1 pint strawberries, with or without stems
Baker’s semi-sweet chocolate squares (6 squares)
1/4 Cup cream (or milk)
Directions:
1 Wash strawberries and pat dry.
2 Place on paper towels until they reach room temperature.
3 Melt chocolate, and cream in a double boiler, stirring occasionally.
4 Remove from heat and dip each strawberry with a toothpick into chocolate, coating 2/3 of strawberry.
5 Allow excess chocolate to drip off into pan.
6 Place stem side down on waxed paper covered cookie sheet.
7 Refrigerate until set, about 15-20 minutes.
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