Ideas for Thanksgiving

I saw something that really looked good on food network yesterday. It was a pumpkin gooey butter cake. Go to foodnetwork.com and look for it. It looked yummy.

Our family favorite must have is Cheesy Potatoes. It's made with frozen hashbrowns, sharp cheddar cheese, onions..... If you would like the recipe email me (I don't have time right now to type it up)

I don't know if you've ever had it, but Corn Casserole is a favorite in our family. It's got corn, creamed corn, jiffy mix, and other ingredients I can't remember. If it sounds like something you might be interested in let me know and I will have my mom send me the exact recipe for you!

Check out Emeril's postings at the foodnetwork web site.
I've gotten great new ideas there in the past. Good Luck!!!!

I just got this recipe from Rachel Ray's show on the Food Network and made it the other night. It was fabulous and I'm going to make it again for Thanksgiving this year.

Orange Scented Green Beans

Peel of 1 orange
2 lbs trimmed green beans (I used Sugar Snap Peas)
2 tbsp butter
Salt
Pepper

Fill a pan with 2 inches of water and bring to a boil. Add orange peel and beans (or peas). Cook 5-8 minutes; beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and pepper and transfer to a serving dish. Use orange peel for garnish or decoration.

These are some great recipes.

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

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INGREDIENTS:
** Crust **
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

** Filling **
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream

DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add pumpkin,
4 tablespoons whipping cream, ground cinnamon and ground
allspice to mixture in large bowl and beat until well
combined. Add eggs 1 at a time, beating just until
combined. Pour filling into crust (filling will almost
fill pan). Bake until cheesecake puffs, top browns and
center moves only slightly when pan is shaken, about 1 hour
15 minutes. Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around cake pan sides to loosen
cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room
temperature. Add remaining 5 tablespoons whipping cream
to cream cheese mixture and stir to combine. Press down
firmly on edges of cheesecake to even thickness. Pour cream
cheese mixture over cheesecake, spreading evenly. Spoon
caramel sauce in lines over cream cheese mixture. Using
tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before
using). Pipe decorative border around cheesecake and serve.

Yield: 10 Servings

Stuffing-Crusted Creamy Chicken Casserole

Recipe Rating:

Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/2 tsp. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed, well drained
1 can (7 oz.) whole kernel corn, drained
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1-1/2 cups hot water

Individual Molten Chocolate Cakes

Being presented with these rich and luscious chocolate cakes will make your family and friends wonder what they did to deserve such special treatment. We won't let it spill that the cakes are really for you.

Credit: The Chocolate Deck: 50 Luscious Indulgences by Lori Longbotham

Servings: 4

Ingredients:

4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
2 eggs plus 2 large yolks
1/4 cup sugar
3 tablespoons all-purpose flour
Confectioners' sugar
Directions:

Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins; butter and flour again.

Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.

Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; underbaking is better than overbaking.

Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

-
Lite Creamsicle Pie

1 ( 8 ounce) fat-free cream cheese
1 (16 oz.) Cool Whip®, thawed
1 cup orange juice
1 (4-serving-size) sugar-free vanilla instant pudding
1 (4-serving-size) sugar-free orange Jello®
2 reduced fat graham cracker crusts

Soften cream cheese, mix with thawed Cool Whip; blend till creamy; add orange juice and blend with mixer till real creamy.

Sprinkle pudding in , blending well; add orange Jello, mix till well blended.
Divide into two pie crusts; chill several hours before serving.
Exchange for diabetics: 1 1/2 bread/starch, 1 lean meat, 1/2 fat

This can be wrapped and frozen.


Layered Fiesta Casserole

Recipe Rating:

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

1 lb. extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

One-Pot Salsa Beef Skillet

Recipe Rating:

Prep Time: 5 min
Total Time: 27 min
Makes: 4 servings

1 lb. extra lean ground beef
2 cups water
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 cups frozen corn
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1 green onion, chopped


Diet Exchange:
5 Starch,3 Meat (L),1/2 Fat
BROWN meat in skillet; drain. Return to skillet.
STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover.
SIMMER 10 min. or until macaroni is tender, stirring twice. Add corn and Cheese Sauce; cook 2 min. or until heated through and blended. Ladle into bowls. Sprinkle with shredded cheese and green onion.


Foil-Pack Taco Chicken Dinner

Recipe Rating:

Prep Time: 10 min
Total Time: 50 min
Makes: 4 servings, one packet each

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
2 cups thinly sliced peeled potatoes
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup TACO BELL HOME ORIGINALS Garden Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Beefy Cheese Ball

prep time: 10 min.

8 servings

1 pkg. (8oz.) cream cheese, softened

1 pkg. thin sliced pastrami (or ham)

1 TBSP Worcestershire sauce

4 drops hot pepper sauce, optional

In a bowl, combine first four ingredients and mix well. Shape into a ball, then place on a serving dish. Serve with assorted crackers.

L. Wynne

It's not a main dish, but how about glorified rice. That's one I'm going to try this year. Or something that's different...chicken/broccoli/rice casserole. Cheesy potatoes are always a favorite at our meals, vegeteble pizza. I don't know if any of these help, but give it a try.

Hi S.,
This is a great dish. I don't really care for zucchini but I love this dish. I also have one for a sweet potato casserole that I make every year. If you (or anyone)are interested in that one let me know. Have a great Thanksgiving!
Rachelle

Zucchini Casserole

8 cups sliced zucchini
1 cup chopped onion
½ cup chicken broth
2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 cup fat free sour cream
¼ cup Italian breadcrumbs
1 tsp. Salt
¼ tsp. Pepper
2 large eggs slightly beaten
¼ cup grated Parmesan cheese

Pre-heat oven to 350.

Combine first 3 ingredients in large pan. Bring to boil, cover and reduce heat, simmer for 20 minutes. While that simmers combine remaining ingredients, minus the Parmesan cheese, in greased 9x13 pan. Drain zucchini mixture partially, mash. Add to pan mix all ingredients. Sprinkle with Parmesan cheese and bake for 30 minutes. Then broil for a few minutes to brown the top.

I saw this made on the food network. Looked amazing. wanted to share it.

Fruit Pizza
Recipe courtesy Paula Deen, 2005
Show: All-Star Kitchen Makeover
Episode: Food Network All Star Kitchen Makeover: Paula
Pizza Dough:
1 package store bought sugar cookie dough

Toppings:
8 ounces softened cream cheese
1 cup confectioners' sugar
1 large peach, sliced
1 large green apple, sliced
1 large orange, sectioned
1/2 pint fresh strawberries, sliced
6 ounces fresh blueberries
6 ounces fresh raspberries
1/2 cup white chocolate chips, melted
1/2 cup chocolate syrup

Preheat oven to 350 degrees F.

Flatten cookie dough onto a 6-inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Cool. In a medium bowl, blend cream cheese and sugar. Spread the baked cookie with the cream cheese mixture and decorate with sliced fruit. In a small bowl, combine melted white chocolate with chocolate syrup. Top the pizza with remaining berries and chocolate mixture. Slice and serve immediately.

My father-in-law made string beans with salsa and cheese. It was really good and different.