Thanksgiving is coming up!!

Thinking about Thanksgiving and all the possibilities of yummy food this holiday season had me looking through my recipes for some of my favorite pies that still have the "traditional" apple or pumpkin flavor, but not necessarily the traditional presentation. Here are a few recipes that I like and maybe you might want to try them for your holiday meal this year.

Caramel Apple Cheesecake

1 can (21 oz) Apple Fruit Filling, divided
1 10" graham cracker crust (I tried a 9" the first time and it was very full)
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 tsp vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 2 Tbsp chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.

Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minutes. Arrange apple slices around outside of edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around the edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8-12 servings.

Double-Layer Pumpkin Pie

4 oz cream cheese, softened
1 Tbsp milk or half-and-half
1 Tbsp sugar
1 1/2 cups thawed cool whip
1 graham cracker pie crust
1 cup cold milk or half-and-half
2 pkgs (4 serving size) vanilla flavor instant pudding and pie filling
1 can (16 oz) pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whist until well blended, 1 to 2 minutes. (Mixture will be thick.)

Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.

Curry Chicken Cranberry Salad

This is a recipe my friend told me was awesome. I haven't tried it yet, but it sounds like a possible use of leftover turkey (since Thanksgiving is close and most of us will probably have leftovers). And since I now have curry in my pantry and I'm getting braver about trying new things, I'm thinking of giving this one a try.

3/4 cup mayonnaise
2 tsp lime juice
3/4 tsp curry powder
1 medium apple, diced
2 cups diced cooked chicken
1/2 cup sliced celery
3/4 cup dried cranberries (I'm thinking Craisins)
2 Tbsp sliced green onions
1/2 cup chopped pecans

Combine the first 3 ingredients well. Add the remaining ingredients, stirring to mix. Chill. If making ahead, add the pecans and onions just before serving. Serves 4-6.

Teriyaki Chicken Stir-fry

This is an easy yummy stir-fry that I like to have in the freezer.

1 1/2 lbs of chicken, sliced into strips or use tenderloin strips, marinated in teriyaki sauce (see recipe below)
1 bag of frozen stir-fry vegetables
Cooked rice
Chow mein noodles

Teriyaki marinade:
1/2 tsp ginger
2 tsp dry mustard
1/4 cup oil
1/2 cup soy sauce (I recommend using the less sodium kind)
1 tsp garlic
2 tbsp molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked thorough and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing directions: Place meat and marinade in a freezer bag. To prepare thaw meat in the frig and prepare as recipe states, or place in a slow book for 2-3 hours. When chicken is done, add to skillet with vegetables and stir fry.

Note: Since I use frozen ck breasts I don't cut into strips I put the whole piece in the crock pot with marinade and then shred the ck after it cooked for a while and then put back in the crock pot a little longer.

Yummy Chicken Dip

I made this last night and LOVED it. It can go with any kind of chicken you make. It is like a little spicy sweet and sour sauce.

1/2 cup mustard
1/4 cup apricot jam/jelly
1/4 cup mayo

I know, it sounds strange but was really yummy. If you like mustard at all and if you like sweet and sour, you will like this combination.