CLOSED | Free Contest | Best THANKSGIVING Recipe

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, Yes, post as many as you want! That one looks yummy!

I'm always looking for something to jazz up those required common side dishes, so I'm trying this at Thanksgiving:

Stuffed Cranberry Sauce
Ingredients
1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled
Directions
Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.

webdeb, I think my Mom would like that recipe... I hate cranberry sauce but she is always trying to get me to eat it on Turkey Day.

That's why I like to "Jazz up" those old traditionals, for people like you, who don't normally care for it but know it's going to always be on the table every holiday season. You never know when you might like it, done up differently.

Deep Fried Turkey

Ingredients

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

Directions

1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
4.Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Pumpkin Pie Pudding Total Time: 5 mins Ingredients:
Servings:
4 Servings Size

1 3/4 cups cold skim milk
1/2 cup canned pumpkin
1 (1 ounce) package sugar-free instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice
Directions:
1. Stir milk and instant pudding together until smooth. 2. Stir in pumpkin and pumpkin pie spice until smooth. 3. Serve, or chill and then serve.

Texas Thanksgiving Cornbread Dressing Recipe

Ingredients


1 cornbread, Pan of; usually 4 boxes of Jiffy Brand cornbread.


1 packageJimmy Dean sausage cooked; hold the grease to mix with the rest of ingredients. If you want


1 packageshelled Pecans


1 canchicken broth


4 stalks; (use the hearts for tenderness and best flavor)


1 mediumsweet onion chopped


2 canuse whichever is your favorite


2 tablespoonsTablespoons poultry seasoning


2 tablespoonsof Rubbed Sage


1 canfind it at most grocery stores.


1 taste


2 tablespoonsBlack pepper


Calories Per Serving: 12



How to Prepare Texas Thanksgiving Cornbread Dressing Recipe


Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeño cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy!

maresydotes, My uncle always does a fried turkey... they are great but DANGEROUS! Make sure you don't use too much oil and start a fire.

Who else has some recipes?

You all are making me hungry, hahaha

gglglglgl alllllllllllll

Me too!

Here's one you can make for a Thanksgiving snack from those Halloween pumpkin seeds.

Directions
Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.

Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.

Sweet Toss with cinnamon and sugar (do not use salt in step 4).

Indian Toss with garam masala; mix with currants after roasting.

Spanish Toss with smoked paprika; mix with slivered almonds after roasting.

Italian Toss with grated parmesan and dried oregano.

Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

webdeb, mmmmmmmmmmmmm sounds good!