Any recipes?!
Answers: 4 thanksgiving?
poto cheese
hash browns, mix crd cheese, can of cream of chn, sour cream and bake
1 teaspoon salt
5-6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup toasted slivered almonds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed (or fresh peas if you can get them)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey
1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.
Pumpkin Swirl Cheesecake:
Ingred:
25 Ginger Snaps, finely crushed
1/2 cup finely chopped Pecans
1/4 cup butter, melted
4 (8 ounce) packages Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Directions:
1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. Bake 55 min. or until center is almost set. Cool completely. 4. Refrigerate 4 hours or overnight.
Here is my favorite thanksgiving recipe:
It's simply known as "number 7" in my family. (background story below)
5 medium to large sweet potatoes.
1/4 cup margarine
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup milk
1/4 cup shredded coconut
Peel and section ACROSS potatoes about 2 inch pieces. Boil about 25 min. Drain and mash. Melt margarine in potatoes. Add other ingredients. Sprinkle some coconut on top. Bake 350 until coconut browns, about 20 min. Freezes well.
Here's the story: Originally this was my grandma's recipe, known by the dull name of "sweet potato casserole". One thanksgiving my grandparents came to visit and she made it. I was about 4 years old, and loved it. I loved it so much that I wanted seconds. I didn't know what it was called, so I asked the table, "could you please pass me the number seven?" Everyone thought it was hilarious, and for the 21 years since then it has been known as "number seven" and not "sweet potato casserole". I have no idea why I chose that name for it. It's like I was ordering a combo meal at a restaurant. This recipe is even more special now that my grandma is gone.