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.

Dinner/Breakfast for a Friend, Part 3

This time I decided to take my friend a breakfast, rather than a dinner. I was planning on making three flavors of scones, but accidentally purchased the wrong ingredient and didn't want to make another run to the grocery store at 9pm. So she got two flavors: Hazelnut Chip Scones and my sister's Double Chocolate Scones. I made the scones as mini scones by making twice as many as the recipe said it would make. (e.g. divide the batter into four portions instead of 2 and then pat out and cut into 8 or 6 pieces, depending on the recipe). I also made a baked omelet and fruit salad to go with it. I was initially planning on just taking these breakfast foods for dinner, but ended up delivering it for breakfast on Saturday. Maybe her hubby even served it to her as a breakfast in bed -- wouldn't that have been sweet?

Hazelnut Chip Scones
These are yummy, yummy, yummy. Definitely use the hazelnut creamer.



* 4 cups all-purpose flour
* 3 tablespoons sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon cream of tartar
* 3/4 cup cold butter
* 1 egg, separated
* 1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
* 1-1/2 cups HERSHEY’®S Semi-Sweet Chocolate Chips
* Additional sugar

SPICED BUTTER:
* 1/2 cup butter, softened
* 3 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 1/8 teaspoon ground nutmeg

In a bowl, combine the first five ingredients; cut in butter until crumbly. In a bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the chocolate chips.

Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets.

Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Yield: 16 scones.

Nutrition Facts: 1 serving (1 each) equals 399 calories, 22 g fat (12 g saturated fat), 52 mg cholesterol, 333 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Double Chocolate Scones

2 cups flour
1/2 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
2 sticks (8 oz) unsalted butter (1 stick cut into pieces and 1 stick softened)
1 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk
2 Tbsp granulated sugar
1/4 cup confectioners' sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transer to a large bowl and stir in the chocolate chips.

In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together.

Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6" in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.

In a small bowl, using a hand mixer or fork, beat the softened butter with the confectioners' sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones. Yield: 12 servings.


Baked Omelet Roll
Bryn requested ham in the omelet, so I also chopped up some ham to sprinkle on when I put the cheese on.

* 6 eggs
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese

Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until eggs are set.

Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.

Breakfast Fruit Salad

* 2 cups cubed cantaloupe
* 2 large red apples, chopped
* 1 cup red or green grapes
* 1 medium firm banana, sliced
* 1/2 cup lemon yogurt
* 1 tablespoon orange juice concentrate

In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. (I included some honeydew and both red and green grapes since my bananas were pretty green and not ready to use.) Yield: 6 servings.

Frito Lay Salad – Elisha Style

1 pkg Corn Chips

1 red onion, chopped

1 tomato, seeded, chopped

1 can kidney beans, rinsed

1 green pepper, chopped

French dressing poured over until covered. Eat immediately

Frito Lay Salad- Missy Style

1 pkg Corn Chips

1 bunch green onions, chopped

1 tomato, seeded chopped

1 can kidney beans, rinsed

Catalina poured over until covered. Eat immediately

Spinach Salad

1 bunch Spinach, washed, dried and broken up

1 head iceberg lettuce, washed, dried and broken up

1 pint cottage cheese, drained and rinsed

½ - 1 lb Swiss cheese grated

½ - 1 lb cooked, crumbled bacon

1 red onion, chopped

Dressing

1 cup oil

½ cup sugar

½ cup cider vinegar

1 tsp salt

1 tsp dry mustard

2 tsp poppy seeds

Make dressing night before. Just before serving, shake and pour over salad

Tomatillo Dressing (Costa Vida Dressing)

In Utah, it is called "Cafe Rio". In California, it is called "Costa Vida". The restaurants are the same. I have already posted on here the recipes for the "Costa Vida Chicken/Pork and Lime Rice" which are so good! I finally found the incredible dressing they make. Here is the recipe:

1 pkg of Hidden Valley Buttermilk Ranch Dry Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel (these are with all the herbs usually and look like tiny green peppers in a wrapper)
1/2 - 1 clove of garlic, minced
1/2 - 1/3 bunched cilantro chopped
1/2 tsp lime juice
1/2-1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

The best way to do this meal is to make it in a large "salad" style with the following layers:

Tortillas
Shredded Cheese melted into the tortilla
Lime Rice
Black Beans
Costa Vida Chicken/Pork or Grilled Chicken
Lettuce (I use Romaine)
Salsa (I use pico do gallo)
Tortilla chips or strips
Guacamole
sour cream
Tomatillo dressing
Squeeze fresh lime on everything

THIS IS SO YUMMY!!!

Easiest Pasta and Spinach Salad

1 16 oz package of pasta (any kind)
1 6oz bag of fresh spinach leaves (found with the salad mixes)
1 2.25oz can of olives
1 4oz package of feta cheese
Cherry tomatoes if you want to add color
1 bottle of Bernsteins Restaurant Recipe Italian Salad Dressing
(I am sure you can use other kinds though J)

Cook the pasta and let it cool. Put all the ingredients together and poor ALL the dressing into the mixture. Stir well and refrigerate. I try to allow at least a few hours to refrigerate so the dressing gets soaked up by the leaves and pasta. You can do it overnight as well.