Have a week long virtual Thanksgiving Dinner.

Now it’s time for leftovers….yum yum yum!

Happy Thanksgiving. :)

This is the recipe for a pumpkin cheesecake that I made a couple of years ago, that I copied off a message board. It has a typo in it somewhere, but I can’t remember where, and I’m getting rushed off the computer right now, so I’ll edit later. :)

Pumpkin Cheesecake Recipe

2 C. gingersnap crumbs

1/3 C. melted butter

24 oz. cream cheese

1 C. sugar

1/2 C. light brown sugar

3 eggs beaten

1 15 oz. can pumpkin

1/4 C. heavy cream

1 T. vanilla

1 t. cinnamon

1 t. ginger

1/2 t. nutmeg

2 C. sour cream

Preheat the oven to 350°F. Butter a 10-inch springform pan. Toss the gingersnap crumbs with the melted butter until evenly moistened. Press the crumbs into the bottom and 1 inch up the side of the prepared pan. Bake for about 12 minutes, or until the crust begins to color. Let the crust cool. Reduce the oven temperature to 325°F.

In a large bowl, using an electric mixer, beat the cream cheese until smooth. Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the eggs 1 at a time until the mixture is thoroughly combined.

In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.

Wrap foil loosely around the bottom and up the side of the spring-form pan. Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan. Place in the middle of the oven and pour 3 inches of hot water into the baking dish. Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.

In a small bowl, combine the sour cream with the remaining 1/4 cup of granulated sugar and 2 teaspoons of vanilla. Remove the cheesecake from the water bath and pour on the sour cream topping. Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.

Transfer the cheesecake to a rack and let cool for 1 hour. Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight.

Enjoy this day with your family and friends. May God bless us with love, peace, and tolerance.

Gobbling Good Cupcakes

24 frosted cupcakes  
24 Nutter Butter cookies  
2-3 tablespoons of white frosting or decorator's gel  
Mini chocolate chips  
Fruit leather, various flavors and colors  
toothpicks

1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird’s head.

2. Use tiny dabs of frosting to stick on mini-choclate chip eyes and a red fruit leather wattle.

3. For each turkey’s tail, use a butter knife to cut out a dozen feather shapes (about 3 inches long and 1 inch wide) from fruit leather.

4. Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the toothpicks between them.

5. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head

A centerpiece.

for the party…get ready to eat :)

I really cannot wait until this Thursday!!!

I can bring that as well :-)

double YUM!!!!

Mmmmmmm!