Ya I admit it! Usually we spend alot of time outdoors, walking on the trails with the dogs..having BBQ's..visiting friends..or cleaning our cars etc etc. However with travelling ALOT over the next 12 weeks, my desire to do anything more than lying on the couch is less than nil. I don't move to far from my television set if I can help it! We did use our backyard and enjoyed the hot tub, we BBQ'd, spent time with the kids and visited friends and their new baby. It was wonderful, but I missed the trails...on Sunday we cooked and baked and had dinner with my parents. Normally we also head to the Martz farm to visit the whole family, but again this year...just not up to it!
So I want to share a few recipes that I tried this Thanksgiving..they turned out well, dinner was scrumptious!!
Maple Glazed baby Carrots
2 pkg. (12 oz./340 g each) baby carrots
1/4 cup Kraft Calorie-Wise Catalina Dressing
1/4 cup maple syrup
1 Tbsp. non-hydrogenated margarine
1/2 cup coarsely chopped pecans, toasted
Make ItCOOK carrots in boiling water in large saucepan on medium heat 12 to 14 min or until tender; drain in colander.
MEANWHILE, mix dressing and syrup in same saucepan; cook 15 to 20 min. or until hot and bubbly, stirring occasionally. Add carrots; cook 5 min. or until glaze is thickened to desired consistency, stirring frequently.
ADD margarine; stir until melted. Stir in nuts.
Cheesy Broccoli Casserole
What You Need1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 pkg. (750 g) frozen broccoli florets, thawed, drained
1 can (10 fl oz/ 284 mL) condensed cream of mushroom soup
1/2 cup Cheez Whiz Cheese Spread
Make ItHEAT oven to 350°F.
PREPARE stuffing as directed on package.
COMBINE remaining ingredients in 2-L casserole; cover with stuffing.
BAKE 30 min. or until heated through.
Homemade Pecan Tarts with Cream Cheese Crust.
Sorry, there is no recipe for the Pecan Tarts...I got it off of Allrecipe's.Com..they were wonderful. The cream cheese tart shells were very flaky.
Pumpkin Praline CheesecakeWhat You Need: 3/4 cup Honey Maid Graham Crumbs
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided
1/4 cup butter, melted
1-1/2 cups canned pumpkin
3 eggs
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 Tbsp. cornstarch
Praline 1/2 cup granulated sugar 2 Tbsp. water 1/2 cup chopped pecans 1/2 cup thawed Cool Whip Whipped Topping
CHEESECAKE:Make It
MIX graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.
HEAT oven to 350ºF. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.
PRALINE: BRING sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and golden brown. Remove from heat. Stir in nuts. Spread onto parchment-covered baking sheet. Cool. Break into bite-size pieces.
TOP Cheesecake with Cool Whip and Praline just before serving
My Thanksgiving Cake Pops were fabulous!! They turned out really cute...
I hope that everyone enjoyed the weekend as much as I did, there is so much to be thankful for.
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