My wife wants to decorate for Christmas!!! What happened to Thanksgiving?

 

This is how our Thanksgiving dinner table will look, minus the fireplace the goblets of water and wine, the sides…and of course the Turkey…In other words we will be going somewhere else for Thanksgiving.

Well, and you want to know what that is about? Well, we’re still going to buy a few turkeys because they are still very cheap during the season.  But, we will freeze them so we can have them through the rest of the year! So we can have the full turkey dinner, than left-overs, then drumsticks, then leftovers, then turkey noodle soup, so we get some use of the whole turkey...Sounds like we get a lot...after awhile we are glad the turkey is gone for at least another 6 months. We have decided to go to our “family” Thanksgiving get together. We have been given food assignments and will bring those items.  I might notch it up a bit and bring my famous pumpkin cheesecake, (the recipe will follow). Famous as in, I baked it once a couple years ago. LOL but, it was so good but too much we couldn’t finish it, but it should be perfect for this get together. It might not be enough but I will cut in smaller pieces so goes further.  It will be nice to get together with our family, and share our Thanksgiving experiences. My sister who is now the matriarch of our family will be in charge, but actually her daughter Samantha will be the organizer, (which she was born for). We are joined with all the cousins and nieces and nephews and my  brother Jim and his wife  Linda.  I hope everyone will be able to make it, (you know as we get older, we have health problems), but one thing I know about our family, it can get a little wild, but it does give us a chance to share our Thanksgiving experiences together. It should be fun.

Now back to my title of this page. The week before Halloween my wife made the announcement that she wants to change over to Christmas on 1 November. After a lot of negotiation we made an agreement to put it up on the second week of this month.  I like to get Christmas decorations up but, I told her I don’t want see it for two whole months we really go out into decorations  but it does take us a while for us to put it up. But when we’re finished it looks fantastic. This year like every year in the past we will have about three regular trees and two smaller trees which is about five altogether

 The main tree (to your left)will be our family tree which is our family room right next to the TV and on that tree will have all of our ornaments that we have used for 44 years. These are all memories so we named it “our memory tree”.  As you can tell there is a lot of memories, We have always  let Ana put that one together, because she opens the boxes that hold the ornaments and thinks back at that moment we received the ornament and what it means to our family, so saying the least, it is the one that takes the most time, understandably.

The one in our living room is going to be the gold tree is not as large but it’s has gold ornaments and it’s beautiful. It’s always shown in the front window because in such a pretty tree.

The third tree that we have is on the landing in the stairs is called the nature tree because it has all would put her hand they created ornaments and some lights.

The fourth tree, (no picture) will be at the top of the stairs and I will be dressed up with odds and ins ornaments. The next is the smallest tree will be in our downstairs bathroom and it will have some decorations on it. So as you can tell we have a lot going on for decorations on the outside of the house we will have lights in my son has agreed to help us in that area because I can’t get on the roof and he’s a master at it now. He will also help us with our huge wreath that we put up in the large window by the stairs. This year instead of having batteries will have an electrical cord that will power the lights on it which will make it be seen from the road in front of our house. We will always have Garland going up our staircase this year again will have poinsettia flowers and have small little twinkle lights inside the Garland. We will also have decorations in our dining room that will be Christmas Ana has made a special table centerpiece that includes Christmas decoration candles. We also have a side table will be decorated. Our family room has a fireplace and above the fireplace will have a lot of decorations as well we have small little ceramic homes and will have a snow base to put homes on top and everything will be lit up we have Christmas candles, also, special globes that we’ve had every year for about 25 to 30 years that are Christmassy that are special to our family. On the front of the house on the door will have a swag arrangement that we have used before it’s very colorful. We also have for outside lights on a large three.  Something we used to have, were a set of male and female reindeer that were robotic, we had them for about 20 years.  I remember one year that we had so much snow after we put them up and the snow was so thick that I could only see the tips of the buck’s antlers bobbing up and down. (sort of like the energizer bunnies, that kept going…I'll miss them). Christmas morning we usually have a very small breakfast which includes the usual scrambled eggs, sausages, orange juice and cranberry muffins, last but not least we have three mugs of chocolate the mugs are made by Spode ceramics company, if anyone knows they are famous for their Christmas tree mugs.. Well, we used five when both of my daughters were here, but now just use just two small ones for my son, and for Ana.  I get the larger mug, for a very special reason, for one of our family tradition (the kids hated it) we couldn’t leave the table until I drank all of mine, and I would drink it slowly, making some loud sipping noises, even though my mug was almost empty, I would usually and methodically draw it out and the kids would say "DAD" and squirm, I would have a twinkle in my eye, laughing to myself, (wasn't I mean, but down deep I sort of loved it, watching them squirm in their seats, looking at the tree and thinking of all the many gifts), when I was finished rush to the Christmas tree and get our presents, they were supposed to be surprised about each one (but I know they would sneak over to the tree in the early morning and check one out and count their names, it was funny how much the placement of the gifts would change ( I don't know if they  rattled them, but since I thought they would we would pack them really well and couldn't tell. Every year Chris’s helped me, by taking the Christmas presents from under the Christmas tree and one by one,  hand them to me and I called the name of owner of the gift until we were finished and then we would start with the youngest person and let them open their package so that we could all see it and will go to the next oldest person and  so on until everyone completed getting their gifts, every year we would look at our piles and compare them to the other, but we gave the attention to that person and of course give ohhs, and ahhs, of what everyone received for Christmas, I think everyone enjoyed that part. This year will be a little light since it seems like Santa’s holding back due to Obama’s economics recovery, but, it seems, every year a miraculous thing happened even though we say the same thing, Santa usually comes through a big bag if presents.  This year, we might get a bunch of empty boxes, and wrapped them so it makes it look like a large Christmas. LOL…Not!!!  We’ve heard that this year we will be very light snow season, because the El Niño that is happening, but as usual, the weathers man never knows, (duh),  it might really snow a lot are barely snow at all. Every year we’ve had snow on the ground for Christmas day, except for one, but it did snows the day after Christmas day.  We love it here in Spokane for the four seasons and wintertime is the one of the best, it is so beautiful but it is also the worst for driving and walking. Getting Ana and I are older and tottering we usually stay inside most the time.  we bought a Toyota RAV4 to drive, because it has a four-wheel-drive making it easier to get around, I remember the days when we were fearless and could drive in any condition…well those days are gone.  I never thought I would say that.  On Christmas evening we usually have light meals, but last year we out did ourselves and got pork crown roast which was fantastic.   

Doesn't Ana look great?  

After all of the hard work cook it.

Well now to the pumpkin recipes that I am known for, mostly cheese cakes, but some other thing for variety:

 My Pumpkin Cheesecake with Sour Cream Topping

Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie?

12-14 Servings
Prep: 15 min. + cooling
Bake: 55 min. + chilling

INGREDIENTS:

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened 
1 cup packed brown sugar 
1 can (15 ounces) solid-pack pumpkin 
1 can (5 ounces) evaporated milk 
2 tablespoons cornstarch 
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg 
2 eggs, lightly beaten

TOPPING:

2 cups (16 ounces) sour cream

1/3 cup sugar

1 teaspoon vanilla extract

Additional ground cinnamon

DIRECTIONS:

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in.up the sides of a greased 9-in. spring form pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.  In a large bowl, beat the cream cheese, brown sugar, pumpkin, milk, cornstarch, cinnamon and nutmeg until smooth. Add eggs; beat on low speed just until combined. Pour into crust.  Place pan on a baking sheet. Bake it at 350° for 55-60 minutes or until center is almost set.  In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.  Let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers. Yield: 12-14 servings.  I will NOT give you the nutrition list, because it is so rich and creamy with no nutrition…LOL

 Marbled Pumpkin Cheesecake

Active Time:  1 Hour 30 Minutes

Total Time:  5 Hours 30 Minutes       

Servings: 16

                                                                                                                  

This is a spectacular, graceful ending for a holiday feast or any elegant fall or winter meal. To avoid the rush, you can make this up to two days ahead.

INGREDIENTS

For Crust:

1 cup gingersnap cookie crumbs (about 20 cookies)

1 tablespoon canola oil

For Filling:

20 ounces low-fat cottage cheese (2 1/2 cups)

12 ounces reduced-fat cream cheese (1 1/2 cups), softened

1 cup sugar

4 tablespoons cornstarch, divided

1 large egg

2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions

8 ounces reduced-fat sour cream (1 cup)

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 teaspoon lemon juice

3/4 cup unseasoned pumpkin puree

3 tablespoons dark brown sugar

2 tablespoons unsulfured molasses

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

                                                                                                                       

DIRECTIONS

Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch spring form pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.  To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan. To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the work bowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well. Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the spring form pan. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.

Pumpkin-Praline Cheesecake

Prep: 50 min.
Bake: 45 min.
Cool: 1 hour 45 min.
Stand: 1 hour 45 min.

 Ingredients

1/3 cup butter

1/4 cup packed brown sugar

1 cup all-purpose flour

3 8-ounce packages cream cheese, softened

3/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 15-ounce can of pumpkin

1 teaspoon vanilla

1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream 1 tablespoon granulated sugar   Pecan halves (optional) 1/2 cup granulated sugar 1/2 cup chopped pecans

Directions

For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or you can freeze up to 1 week.

For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.

Pat dough onto bottom and 1-1/2 inches up the side of 9-inch spring form pan. Bake it in a 375 degree oven for about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

Pour filling into the crust-lined spring form pan. Place the spring form pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.

Remove spring form pan from baking pan. Cool cheesecake in spring form pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the spring form pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. This makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store the praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

Pumpkin Streusel Cheesecake Bars

Prep Time: 45 min
Total Time: 3 hours 0 min
Makes: 24 bars

INGREDIENTS:

Cookie Base

1        pouch (1 lb. 1.5 oz.) Betty Crocker® oatmeal cookie mix
1/2     cup crushed gingersnap cookies
1/2     cup finely chopped pecans
1/2     cup cold butter or margarine

Filling

2        packages (8 oz. each) cream cheese, softened

1        cup sugar

1        cup canned pumpkin (not pumpkin pie mix)

2        tablespoons Gold Medal® all-purpose flour

1        tablespoon pumpkin pie spice

2        tablespoons whipping cream

2        eggs

Toppings

1/3     cup chocolate topping
1/3     cup caramel topping

Directions

Heat the oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup of the mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. The bars should be cut into 6 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft.): Bake 40 to 45 minutes.

Success

A food processor can be used for even easier preparation. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed.

Success

High Altitude (3500-6500ft.): Heat oven to 375°F. Bake 23 to 28 minutes. Cool 20 minutes, then remove from pans.

You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.

Special Touch

Garnish the top of the torte with finely chopped and whole hazelnuts.

Pumpkin Hazelnut Torte

Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream. Prep Time: 20 min Total Time: 3 hours Makes: 12 servings

Cake

1 can (15 oz.) pumpkin (not pumpkin pie mix)
2 1/2 cups Original Bisquick® mix
1 cup granulated sugar
3/4 cup ground hazelnuts or walnuts
1/4 cup shortening
1 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 eggs

Pumpkin Cream

3/4 cup powdered sugar
1 1/2 cups whipping cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Reserved 1 cup pumpkin

Garnish
1/2 cup chopped hazelnuts or walnuts

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.

In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.

In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.

Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 23 to 28 minutes. Cool 20 minutes, then remove from pans.

Success
You will need a 3-ounce package of hazelnuts for 3/4 cup ground hazelnuts.
Special Touch
Garnish the top of the torte with finely chopped and whole hazelnuts.

Pumpkin Pecan Pie

Prep: 25 minutes
Bake: 50 minutes

Ingredients

3 eggs, slightly beaten

1 15-ounce can pumpkin

3/4 cup sugar

1/2 cup dark-colored corn syrup

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

1 unbaked 9-inch piecrust

1 cup chopped pecans

 Whipped cream (optional)

Directions

Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. The Recipe makes 8 servings.