Monday, November 16, 2009

I'm on the prowl

I'm on the hunt for something new for the Thanksgiving menu this year. My family loves Thanksgiving dinner, and so do I. I get lots of help that day to create this massive meal that saves me from cooking for the next couple of days. The pie is the easiest for me to experiment with, try to slip in a tofu turkey? I'd get run out of Dodge. ...Or Plymouth.
The same holds true mostly, for the mashed potatoes and the gravy. I have been able to spice up the potatoes with roasted garlic (can I get an amen) and I have tried gourmet stuffing with lots of creative stuff (walnuts, mushrooms, sausage, bacon, smoked oysters -my fave-) in lots of different combinations, but when my daughter asked if we could just have stove top stuffing one year, I took the hint.

I knew that my creative combos went over like a lead balloon and I am back to onions and celery in the stuffin' as the sole flavor enhancers. Might try a nice cornmeal stuffing, it sounded good on the food network, or was it just because Tyler was behind the counter...

mmhmm, pro'ly.
But to my point,
ooooooooo look what I found from Taste of Home.

Cheese cake of a different variety....

18 mini cheesecakes
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon Argo® Corn Starch
1 teaspoon Spice Islands® Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo® Lite Syrup
Preheat oven to 325°F. LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute. POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set. CHILL for 1 hour. Garish as desired.

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