I'm almost afraid to make this list. I'll probably make myself sick, seeing all of the food I ate in one day. I think I've probably eaten enough to take me through the weekend, though I know I'm going to have more turkey today and tomorrow, in sandwich form. But I had a lot more than turkey, as the list after the jump shows.
What did you have yesterday?
There was a time - say, up to the age of 35 - that I didn't like either cheesecake or pumpkin pie. Maybe our taste buds change over time, but now I love both of them. You have to watch me or I'll eat an entire cheesecake myself.
Here's a recipe that sort of combines the best of both of those worlds, Double Layer Pumpkin Cheesecake. And it's pretty easy, especially if you use a can of pumpkin pie filling like some of the reviewers at the AllRecipes site suggest (it has a lot of the spices already in it). Full recipe after the jump.
Continue reading Thanksgiving: Double Layer Pumpkin Cheesecake
I made this last year and everyone seemed to love it. I think it was slightly overcooked but it still tasted great.
I come from a family that makes a traditional Stouffer's stuffing, with lots of herbs and spices, and I love it, but I love cornbread too, and this Cornbread Stuffing with Sausage and Apples (seen on Sara's Secrets on Food Network a while back) is a great side dish. I used spicy sausage but you might want to try the mild stuff.
Continue reading Thanksgiving: Cornbread Stuffing with Sausage and Apples
I'm addicted to rosemary. It's like catnip to me, and if I can combine it with another food that I love, well, that's even better. Voila! Rosemary-Maple Cashews.
I never have much luck toasting nuts in the oven. I don't know what it is. They either come out burnt, too sticky/gross, or too salty. This is a recipe that sounds pretty easy, and I can easily see this becoming a new tradition in your home. Besides rosemary and maple syrup, you use olive oil, cayenne pepper, and Kosher salt. Takes less than an hour. Full recipe from Jee' Mange Le Ville after the jump.
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