What Was Your Favorite Recipe This Thanksgiving Day

With each and every new year, our Thanksgiving Day Dinners always change with added friends

and family, so what was your Favorite dish this year and would you care to share the thanksgiving recipe? Thank you so much and have a wonderful Holiday Season!

Baked turkey, rice and gravy, collard
greens, macaroni and cheese, cornbread, barbecue pig,
stuffing, applesauce, apple pie, pecan pie, and carrot
and chocolate cake

Sweet Potato Casserole, mix butter, cinnamon and sugar together, mix half with potatoes, then pour on top with nuts 15 mins 350F
Easy Pumpkin Muffins Cake mix, can of pumpkin, mix with a little cinnamon and nuts/chocolate chips and bake at 350F 10 mins, (I think, been a while since Ive made it, sounds too good to be true but it works)
Mac and cheese with crumble bacon and crushed crackers
fry some thanksgiving recipe mushrroms and onions and add to your mashed potatoes


CARAMEL PECAN TURTLE PIE

1 bag (14 oz.) vanilla caramels
1/2 c. butter
1/2 c. heavy whipping cream
2 c. pecan halves, toasted
1 chocolate graham cracker pie crust

TOPPING:

1/3 c. chocolate chips
2 tbsp. butter
2 tbsp. heavy whipping cream
2 tbsp. light corn syrup
1/2 tsp. vanilla

For decoration: 1 cup heavy whipping cream, whipped to soft peaks.
Filling:

1. Put caramels, butter and cream in a medium size saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk

until completely smooth. Stir in pecans.

2. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.

3. Topping: Stir chocolate chips and butter in a small saucepan over low heat until

melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.

4. Just before serving, decorate tops with dollops of whipping cream


Pineapple Cheesecake

1 1/2 c Graham cracker crumbs
2 tbsp Sugar
3 tb Margarine or butter; melted

19 oz Cheese, cream; softened
1 c Sugar
1/4 ts Vanilla
3 Eggs
2 cups of crush pineapple
1/2 c Sugar
2 tb Cornstarch
1 tsp gellatin
3 TB lemon

Pre-heat oven to 350F.

CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
thoroughly and press into a 9 springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300F.

FILLING: Beat cream cheese in a large mixing bowl. Gradually add
sugar, beating until fluffy. Add vanilla. Beat in eggs
one at a time. Pour into shell. Bake 1 hour or until center is firm.
Let cool in 25 mins.
Chill 3 hours.

GLAZE: Mix sugar ,pineapple,lemon . Cook in midium, stirring constantly and boil for 5 mins and add the (mix with 2 tbsp water ) corn starch gellatin then add it.

Continue stir until the juice looks clear thats means the corstarch done.
Let it cool for 4 minutes and then pour it on the cheesecake evenly. Let it chill for 2 hours or more.

Source: articlesnatch

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