Pumpkin Cheesecake

(original post date 11/24/2010)
I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 13 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.

Pumpkin Cheesecake Pie 
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust

Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture to pumpkin mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.

Strobeck family stuffing

Stuffing or dressing? Me? Stuffing all the way. What is Thanksgiving without the stuffing? When I think of the turkey and Thanksgiving, I always remember loving the exact moment my grandmother would pull that turkey out of the oven and we all stood around waiting to taste the crusty skin and the stuffing that was falling out of the turkey. It was always perfect.
My attempt last year, not so perfect. It was soggy. I think I cried. I remember all I wanted was to have the perfect stuffing falling out of my turkey and instead, it was a lumpy soggy mess.
So, this year, I am making the stuffing but not stuffing the bird. I cant bear to have it turn out like it did last time!
Anyway, my grandmothers recipe always seemed to be amazing. And, to my delight, I found out that it was super easy! She likes to add raisins, and I personally cant stand raisins, so I like to add some cranberries. It gives it just the right kick.

Thanksgiving Stuffing (picture to come)
1 bag of Pepperidge Farm seasoned stuffing
1 1/2 cups chicken broth
1 stick of butter
1 cup finely chopped apple
1/2 cup diced onion
1/2 cup diced celery
1/2-1 cup chopped dried cranberries (more or less depending on how you like it)

Prepare stuffing according to directions on package.
In a saute pan, melt 2 tbsp butter. Add onion and celery and saute until transparent.
To the stuffing, add onion, celery, cranberries and apple. Mix well. Bake at 350 for 30 minutes. (or, at this point stuff the bird)
Remember, if you ARE stuffing the bird, use LESS chicken broth because the juice from the turkey will plump up the stuffing. If you are NOT, you can add more, if needed, so it doesn't dry out. Tip, it is always easier to add more, but you cant take it out once its is in!!

Sweet Potato Casserole

I love Thanksgiving. I love family traditions. Since I have been married and do not see my family as often, it is nice when a tradition from my family becomes a tradition in our family. This dish is one in particular. I grew up with my mother making it every year. Now, I am the one to make it every year. I have no idea who it came from, but it is a family recipe that has been used more years than my age. I thought it was a special family recipe, in fact, until last year, Pioneer Woman posted a recipe almost identical to this one. So, since the "secret" is out, I guess I can put my recipe up here too! It is kind of nice knowing that she uses the same recipe I do. And please, if you are going to make this....do not put marshmallows on top. It would be a disgrace to my family. Thank you.


3 cups cooked sweet potatoes
2 eggs
1/2 cup milk
1 cup sugar
1 stick butter
1/4 tsp vanilla
Mix all together and pour into a greased 9x13 pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter, melted
1 cup pecans
mix, and sprinkle on top of sweet potatoes
Bake at 350 for 30-45 minutes, or until set in center.

Pumpkin Pie Shake

Fall. My favorite time because I get to make all sorts of pumpkin goodies. Well, this year things have gone downhill. With me finding out I have a gluten allergy, that means no pumpkin bread, cookies, cake....and the list goes on. How sad am I? So sad. But I came up with a great alternative one night while I was drowning in my sorrows. It was so easy, and, even better, the kids loved it!
Pumpkin Pie Milkshake
1/4 cup canned pumpkin
1-2 cups vanilla ice cream (depending on how thick you like it)
1/2 cup milk
dash of cinnamon and nutmeg
Mix all in a blender until well blended!

To make it even more dreamy, you could add graham cracker crumbles and whipped cream. I didn't have that on hand, but I am sure it would be amazing!