Thanksgiving Menu

 

 

Add Some of these delicateable items to your Thanksgiving Menu...

 

 

 

 

 

APPLE CIDER SPARKLE

Ingredients:

·  6 cups apple cider

·  2 cups cranberry/raspberry cocktail (or orange juice, orange-mango or your favorite juice blend)

·  1 bottle (750-ml) champagne, or sparkling wine

·  1/2 cup lemon juice

Mixing instructions:
In punch bowl, large pitcher, or even several pitchers combine apple cider, orange juice and lemon juice.

Just before your guests arrive, slowly add champagne or sparkling wine. Serve immediately or keep chilled with large ice blocks.

Makes about about 15 servings of 6 oz. each. For a non-alcoholic punch, use sparkling grape juice in place of the wine or champagne

Double Layer Pumpkin Cheesecake
2 (8 ounce) packagescream cheese,                      softened 1/2 cuppumpkin puree
1/2 cupwhite sugar                                                1/2 teaspoonground cinnamon
1/2 teaspoonvanilla extract                                   1 pinchground cloves
2eggs                                                                    1 pinchground nutmeg
1 (9 inch)prepared graham cracker crust             1/2 cupfrozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Stuffed Mushrooms

1 lb mushroom

3 slices bacon, chopped fine

1/2 cup chopped onion and/or scallions

1 clove garlic, finely chopped

1 cup shredded mozzarella cheese

1/2 cup soft breadcrumbs

1/4 teaspoon oregano

1/4 teaspoon salt

 

Directions:

1. Remove stems from mushrooms and chop fine.
2. Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
3. Cook until onion is soft, then drain.
4. Stir in remaining ingredients.
5. Stuff mushroom caps with this mixture.
6. Bake on a cookie sheet at 375F degrees for 10 minutes.
7. Top with scallions (optional)

 
 

 
 

 

Simple Squash

 

Original recipe makes 2 servings

 

1butternut squash                        1/4 cup butter

 

2 tablespoonsbrown sugar          1/4 teaspoon salt

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
3. Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!