CLOSED | Free Contest | Best THANKSGIVING Recipe

TOMATO BRUSCHETTA


2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf french or french baguette bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

Heat the oven to 400 degrees F.

Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.

Cut the bread into 1-2 inch slices.

When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.

In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top your bread with tomato mixture and enjuoy.... P.S.

TOMATO BRUSCHETTA

2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf french or french baguette bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

Heat the oven to 400 degrees F.

Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.

Cut the bread into 1-2 inch thick slices, depending on your preference.

When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.

In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Put tomato mixture on top of bread and enjoy! you could also put mozzerella cheese on the bread and melt before adding tomato mixture.

angelscothhh, Welcome to the site! Great recipes!

sorry. didnt realize i put that on here twice. didnt think it went through the first time.. sorry

angelscothhh, No problem!

PUMPKIN CHEESECAKE

Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Praline Sweet Potatoes


Ingredients
4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

1. Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
4. Bake for 30 minutes in the preheated oven.

Pumpkin Mousse
Serves: 4
•1 cup canned pumpkin puree

•½ cup heavy cream

•¼ cup + 2 Tbsp granulated sugar, divided

•½ tsp pumpkin pie spice

•1 ½ tsp vanilla extract

•2 pasteurized egg whites

•Whipped cream for serving
Combine pumpkin, cream, ¼ cup sugar and spice in a small saucepan. Simmer over medium-low heat for 5 minutes. Remove from heat, stir in vanilla and cool completely.

Beat the egg whites in a clean metal bowl to soft peaks. Add 2 remaining tablespoons of sugar 1 addition at a time. Beat just until stiff peaks form. Fold egg whites into cooled pumpkin mixture in 3 additions. Divide among 4 serving dishes. Chill in fridge 1 hour. Serve with whipped cream.

Sausage Stuffing (its so good)
Ingredients

1 pound sweet Italian sausage, casings removed
1/2 cup butter (1 stick)
3 cups onion, chopped
2 cups celery, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
6 cups croutons
1/2 teaspoon ground allspice
1/4 cup maple syrup
2 cups dried cherries
1 cup pecans, toasted and chopped
2 cups chicken stock, plus extra as needed
2 tablespoons fresh thyme, chopped
Salt and pepper

Directions

Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

Preheat oven to 350 degrees F.

Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.

In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

They sound great!

Happy Thanksgiving everyone!

This contest is now closed and the winner will be announced tomorrow!

glgl everyone!!!

cho picked the pumpkin chessecake recipe as the winner! He said it sounds yummmmy!

Congrats deemac80! check your private messages.


Thanks to everyone for the recipes!

deemac80:
Thanks for the cool contest, I have so many recipes it was to decide but here is my absolute favorite one.

Double Layer Pumpkin Cheesecake

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
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.

Even if you only like Pumpkin pie a little, the cream cheese and other ingredients make this to die for. I have even added miniature milk chocolate chips to the pumpkin mixture for extra sweetness. I also omit the cloves, I find the nutmeg is enough.


Hope you enjoy, Happy Thanksgiving.

P.S Can I add more then one recipe, just for fun?

deemac80!