Prayer Request

I have been receiving updates from my sister over the past week on a 15 year old young man recently diagnosed with cancer. I don't know this family personally...but many do and they are loved. God knows and sees the challenging path they have been asked to walk. Please join me in serving this family through prayer for Tyler. Reading the account of his diagnosis and treatment gives me an abrupt reminder of what is important in life, and the privilege of taking each other before the Lord. My parent's heart cried when I read the post from Tyler's father: Have You Hugged Your Child Today?. I needed my perspective changed this week, thank you Lord. Please bless this family and give them strength.

Happy Thanksgiving!

Thanksgiving Blessings to you and yours!!

(Ok, you can see that Hubby has spent his time off this week working on our remodeling project. Yeah!! He's doing a GREAT JOB!! I decided since I can't keep ahead of the dust he produces from sanding in our breakfast area...I would use it to my advantage. Can't lick'm...join'm!)

Thanksgiving Recipes

My friend Joyce requested a few of the following recipes, so I'm posting for her and anyone else who is interested in trying them out. Enjoy!

Simple Cranberry Sauce from Cook’s Illustrated
(Can be made up to 7 days in advance)
3/4 c. water
1 c. sugar
1/4 t. salt
1 (12oz) bag cranberries, picked through

Bring water, sugar, and salt to boil in medium non-reactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. (Don’t overcook. If using frozen berries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time) Transfer to non-reactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.
From: Cook’s Illustrated, Improving Cranberry Sauce. November 1, 1999 Yield: 2 1/4 cups - Served Thanksgiving 2003
NOTE from Cook's Illustrated: Cranberry-Orange Sauce: Orange juice adds little flavor, but we found the zest and liqueur pack the orange kick we were looking for in this sauce. Follow recipe for Simple Cranberry Sauce, heating 1 T. grated orange zest with sugar mixture. Off heat; stir in 2 T. orange liqueur (such as Triple Sec or Grand Marnier).

Thanksgiving Cranberry Salad
1 c. hot water
1 c. pineapple juice from canned pineapple
1 (3 oz) pkg lemon Jello
1 (16 oz) pkg cranberries, grind in food processor
1 c. sugar
1 c. crushed pineapple (in own juice-reserve juice)
1 c. celery, finely chopped
1/2 c. chopped pecans or walnuts
Combine hot water, pineapple juice and Jello. Let set while preparing the remaining ingredients. Mix all ingredients except Jello. Add gelatin and stir. Chill several hours or overnight in refrigerator.
Favorite Pumpkin – Cranberry Bread (FREEZES WELL!!!)
3 1/2 flour
3/4 c. packed brown sugar
2 t. baking soda
1 t. baking powder
1 t. cinnamon
3/4 t. salt
1/2 t. ground cloves
3 eggs
1 (16oz) can whole berry cranberry sauce
1 (15oz) can pumpkin puree (a GREAT variation is to use 1/2 can pumpkin and 4 oz of Mott’s Healthy Harvest Granny Smith unsweetened applesauce)
1/3 c. canola oil
1 T. orange zest, finely grated
2 T. chopped nuts (pecans)

Preheat oven to 350. In large bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add egg mixture to flour mixture until just moistened. Top with nuts. Spray 2 loaf pans w/ oil spray. Pour 1/2 batter into each pan. Bake 45-50 min or until tester comes out clean. Or you can bake in greased muffin tins. Enjoy!! From: Houston Chronicle Freezes Well!!

Pumpkin Chocolate Chip Muffins
½ c. sliced unbalanced almonds – toasted
1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
¼ t. baking powder
¼ t. salt
2 large eggs
1 c. canned pumpkin (half of a 1 lb can)
½ stick butter, melted
1 c. chocolate chips
Heat oven to 350 degrees. Grease muffin tin-will make 12 regular or 24 mini muffins. Mix flour, sugar, pie spice, baking soda, Erin ~ October 1982 powder and salt. Break eggs into another bowl then add pumpkin and butter. Whisk until well blended. Stir in choc. Chips and nuts. Pour over the dry ingredients and fold in with a spatula until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes. Cool on rack and place in plastic bag-will keep 2 days. Reheat before serving.

Spice Cookies, Muffins or Cake (Weight Watchers Recipe)
1 box spice cake mix (or you can use brownie mix)
1 can pumpkin puree
Water: 2 T. for cookies, 1/2 c. for muffins, 1 c. for cake
Mix together and bake until done at 350 degrees.
5 cookies = 1 point, 1 muffin = 2 points

Pumpkin Biscuits (Can be made a day ahead)
2 ½ c. all-purpose flour
3 T. packed light brown sugar
1 T. baking powder
½ t. salt
¼ t. grated nutmeg
¼ t. cinnamon
¼ t. ground ginger
½ c. unsalted butter, chilled and cut into thin slices
1 (15oz) can unsweetened solid-packed pumpkin
Preheat oven to 400 degrees. Grease a cookie sheet or line it with a piece of parchment paper. In a large bowl, stir the flour, brown sugar, baking powder, salt and spices. With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin and mix until a soft dough forms. On a well-floured surface, with well-floured hands, pat out the dough to 1/2 “ thickness. Using a floured, sharp knife, cut out 2” square biscuits. Place them on the cookie sheet, and put it on the middle rack of your oven. Bake the biscuits for 15-20 minutes. Note: because they’re already brown, you may need to break one open to see if they’re done. Serve hot or at room temperature. Makes 16-18 biscuits. November 2004

Pumpkin Butterscotch Muffins (easy, sweet & spicy!)
2 ½ c. flour
1 T. baking powder
1 t. baking soda
½ t. salt
1 c. brown sugar (M.O.L.-original called for 1 ½ c.-too sweet for my taste)
2 t. cinnamon
¾ t. nutmeg
1 can (15oz) pumpkin
4 eggs
½ c. oil
2 c. nuts, optional 2 c. butterscotch chips/morsels Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips. Bake at 350 degrees for 20 minutes or until done. From: http://www.tammysrecipes.com/ Served Thanksgiving, Nov. 2006


Taffy Apple Dip (Keeps several days in frig)

1 (8oz) pkg cream cheese, softened
3/4 c. brown sugar, packed
1 T. vanilla
1/2 c. peanuts, chopped
6 apples, cut in wedges (optional, try adding 1 (10oz) pkg English toffee bits)

In a small bowl, beat cream cheese, brown sugar & vanilla until smooth. Spread mix in a small serving bowl. Top with chopped nuts. Serve with apple wedges.


Gingersnap Cookies (Make extra and freeze!! These freeze VERY WELL!)
2 c. sugar
1 1/2 c. oil
2 eggs
1/2 c. molasses
4 c. flour
4 t. baking soda
1 T. ground ginger
2 t. ground cinnamon
1 t. salt
Additional sugar Optional Dip:
2 pkg (12oz each) vanilla baking chips
1/4 c. Crisco
Combine sugar & oil, mix well. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients, gradually add to creamed mixture and blend well. Shape into 3/4” balls and roll in sugar. Place 2” apart on ungreased baking sheets. Bake @ 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with Crisco in small pan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden. Also, can use with “Sweet & Creamy Pumpkin Dip” below. From: Country Woman Magazine. Runner-Up Contestant for Best Cookies.

Sweet & Creamy Pumpkin Dip
1 pkg (8oz) cream cheese, softened
2 c. confectioners sugar
1 can (15oz) pumpkin
1 T. Pumpkin Pie Spice
1 t. Orange Extract
1/2 t. Ground Ginger

In a food processor, blend cream cheese and confectioners sugar until smooth. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly. Chill at least 30 minutes or until ready to serve. Serve with Gingersnap cookies, Red Delicious apples or pears, cored and cut into 1/2” slices, leaving skin on for color. Tip: Toss fruit with a little lemon juice mixed with water to prevent browning. This is adorable served in a small pumpkin shaped dish or clean out a real pumpkin (mini size) and use as serving bowl. Yield: 2 1/2 cups. From: McCormick Ad - Thanksgiving 2001

Please Be Advised...

" To All Our Family and Friends,

Just a note to let you know we are hoping to see you Thanksgiving, however, Martha Stewart will not be dining with us this year. I thought it best to give you advance warning. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

Once inside our home, you will notice that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I've gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. (The mud was their idea.)

The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

Our centerpiece will not be the tower of fresh fruit and flowers that I had hoped for. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.

We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hot line. Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey was still hard enough to cut diamonds.

As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement with engraved place cards. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door.

Now, I know you have all seen the Norman Rockwell version of Dad carving a turkey in front of a crowd of appreciative on-lookers. This will not be happening at our dinner table. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed.
It stands to reason that I will eventually win. When I do, we will eat.

I would like to take this opportunity to remind my young diners that "passing the rolls" is not a football play. Nor is it a request to bean your sister in the head with warm tasty wad of dough.

Oh, and one last reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains everything.

Before I forget, there is one last change. Instead of offering a choice of 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.

I hope you aren't too disappointed that Martha Stewart will not be dining with us this Thanksgiving and...She probably won't come next year either.

Remember my friends, the original Thanksgiving Tradition is Thanking God for our country where we can freely practice "Worshiping our God" as we choose. May God leave stains of love and fellowship on your tablecloth, wherever you are this Thanksgiving and through out the year!"

The above letter was forwarded to me via email from my DH. I dedicate it especially to those young Moms ... and their young "helpers". Wishing you a wonderful Thanksgiving and time with those you love!

Three Different Pumpkin Cheesecake Recipes

More "Pumpkin" Recipes...

Pumpkin Cheesecake
(Annual Favorite!)
Crust:
1/4 c. butter
1 1/2 c. Bisquick
2 T. sugar
Filling:
1 pkg(8oz) cream cheese,soft
3/4 c. sugar
2 T. flour
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1/4 t. vanilla
3 eggs
1 (16oz) can pumpkin
Sour Cream Topping: beat all until smooth
1 1/2 c. sour cream
2 T. sugar
1/2 t. vanilla (beat all till smooth)

Heat oven to 350°. Cut butter into baking mix and 2 T. sugar until mixture resembles fine crumbs. Pat in bottom of un-greased square pan, 9x9x2. Bake 10 min. Beat cream cheese, sugar, flour until creamy. Beat in remaining ingredients (except topping) until smooth; pour over crust. Bake until knife inserted in center comes out clean, about 55 min. Immediately spread with Sour Cream Topping. Refrigerate at least 4 hours. Refrigerate any remaining dessert. 12 servings

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Pumpkin Cheesecake
9 oz. Gingersnap cookies (48 cookies)
2 T + 1 1/3 c. sugar
4 T. unsalted butter, melted
3 (8oz) pkg cream cheese, softened
1 can (15 oz) pumpkin puree
1 1/2 t. vanilla
4 large eggs
1 1/2 t. cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. salt
Preheat oven to 375 degrees. In a food processor, combine the gingersnaps and 2 T. of sugar and pulse until finely ground. Add butter and process until the crumbs are thoroughly moistened. Press the crumb mixture evenly over the bottom and slightly up the sides of the 9” spring form pan. Bake for 10 minutes. Transfer pan to wire rack to cool. Lower the oven temp to 300 degrees. In a large bowl, with electric mixer, beat cream cheese and 1 1/3 c. sugar until creamy. Beat in the pumpkin and vanilla until smooth. Add eggs one at a time, beating well. Mix in all spices and salt. Pour batter into the prepared shell. Bake the cheesecake for 1 hour and 20 min. or until set around edges. (it will be slightly wobbly in the center) Set cheesecake on a wire rack – completely cool. Cover and refrigerate at least 8 hours. Run a knife around the inside edge before removing the cake.

~~~~~~~~~~~~~~

Pumpkin Swirl Cheesecake
(can be made several days ahead-or frozen three months ahead!)
Crust:

8 whole graham crackers
1/2 c. whole hazelnuts, toasted (spread on cookie sheet & bake @ 350 for 10-15 min. until lightly browned & papery skins begin to flake. Turn out onto a towel and rub off skins)
1/4 c. sugar & 4 T. butter, cut up
Filling:
2 (8oz) pkg reduced fat cream cheese, soften
1 c. sugar
2 T. cornstarch
2 t. vanilla
1/2 c. reduced fat sour cream
2 lg eggs & whites from 2 lg eggs
3/4 c. white chocolate chips
1 (15oz) can solid pack pumpkin
3/4 t. ground cinnamon
1/2 t. ground ginger
1/8 t. each: ground cloves & nutmeg
Garnish: chocolate dessert decorations (chocolate leaves & hazelnuts)
Preheat oven to 350 degrees. Lightly coat 8” spring form pan with oil spray. (*TIP: wrap foil over bottom & halfway up outside of spring form pan to keep butter in crust from dripping into oven.)
Crust: Break crackers into food processor. Add hazelnuts, sugar & butter. Process until fine crumbs form. Press firmly over bottom & 1 1/2” up sides of prepared pan. May bake for short time while oven preheats. Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth. On low speed, beat in sugar, cornstarch, vanilla & sour cream, scrapping down sides of bowl often until well blended. Add eggs and egg whites; beat just until mixed. Melt the chocolate chips according to package directions. Add 1 1/2 c. of cheese mixture & stir until well blended. Set aside. Stir pumpkin into cream cheese mixture until well blended. Reserve 1/4 c. Pour remainder into crust. Pour in reserved chocolate mixture onto pumpkin-cheese batter in a thick ring about 1/2” from sides of pan. Top with dollops of reserved 1/4 c. pumpkin batter. Lightly run a knife through both batters for a marble effect. (Don’t overdo or the effect will be muddied.) Bake 1 hour 15 minutes or until a wooden pick inserted 2” from center of cake comes out clean. Carefully run a knife around inside edge of pan to release cake. Cool cake in
pan on a wire rack, then cover & refrigerate in pan at least 4 hours or up to one week. Or, freeze up to 3 months and thaw in frig 2 days before serving. To serve: remove pan sides, place on serving stand and garnish.

"Not-Too-Sweet" Potato Casserole

(Note: To BEE and those of you wondering what on earth the last photo I posted was about...check my explanation under the comments.)

I thought I'd post a recipe I found a few years ago and has become a Thanksgiving favorite. This is a great alternative for those who don't care for the overly sweet-marshmellowy sweet potato offering. Enjoy!

“Not-Too-Sweet" Potato Casserole

3 lbs (about 6 medium) sweet potatoes, peeled, halved lengthwise, 1/4” slices

6 T. unsalted butter, melted

2 T. honey

3 T. molasses

1/2 t. powdered ginger

3/4 t. salt

1/8 t. cayenne pepper, optional (original recipe called for 1/4 t.)

1 1/2 T. cornstarch

Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch oven of boiling water, parboil sweet potato slices over high heat until they are bright orange and the point of a paring knife easily pierces but does not break apart a few slices, 4 to 5 minutes. Drain potatoes well and turn into buttered 13x9” baking dish. Whisk melted butter, honey, molasses, ginger, salt and cayenne in a small bowl; set aside. Mix cornstarch with 2 T. cold water in small bowl until totally smooth, then whisk into butter mixture; pour over sweet potatoes and toss to coat well. Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir potatoes gently, and bake until liquid thickens to glaze potatoes, about 20 minutes longer. Cool slightly and serve hot or at room temperature.

From: Cook’s Illustrated Internet site, Served for Thanksgiving, November 2003.

(NOTE: For Maple taste substitute maple syrup for the honey and molasses.)

Pecan Topping-(optional) Whisk 6 T. light brown sugar and 1/4 c. flour in small bowl. Add 4 T. very cold butter, cut into 1/4” pieces, and toss to coat; pinch between fingertips until mixture is crumbly and resembles coarse cornmeal. Stir 1/2 c. chopped pecans into mixture; cover and refrigerate until ready to use. Follow recipe for Sweet Potato Casserole, sprinkling cold topping mixture over potatoes after removing foil. Continue with recipe, baking until topping is crisp and dark golden brown, about 20 minutes longer.

Proof that Jesus is a Buckeye

GO BUCKS!!