Thanksgiving is almost here.  As you may already know, it’s my favorite holiday.  I love the cooking and baking for Thanksgiving.  The smells that fill the house that day just fascinate me.  I wake up early to stuff the turkey and put in the oven and then I make a monkey bread for breakfast…ahhh the smell of cinnamon!  One of the things that I also enjoy very much is that aside from all the cooking and prepping, it seems to end as a very relaxing evening.  Unlike Christmas, you get to spend a special day with your loved ones without the expense of gifts. 

 My Thanksgiving menu is usually standard; turkey with my simple ham, mushrooms & seasoned bread stuffing, whipped mashed potato, sweet potato casserole (which is so sweet you can use it as a dessert), corn soufflé, asparagus and salad.  The one thing I sometimes make changes to is what I serve for appetizers and the desserts.  I definitely include pumpkin!  It could be a pumpkin cheesecake, pumpkin pie, pumpkin mousse, pumpkin flan, etc.  This year I’m keeping my appetizers simple.  I will start with the Fall Cheese Spread (recipe included in my November 2^nd section) and will also serve stuffed mini portabella mushrooms (recipe attached).   A good Pinot Noir goes fabulous with these appetizers and meal.  I tried Estancia Pinot Noir recently which was wonderful and just today someone recommended the Cupcake Pinot Noir.  I will definitely serve one of the two or maybe both!

This year we will also be celebrating my brother-in-laws birthday and my amazing niece’s future.  She will complete her Bachelors in May and just got a great job offering.  That deserves a champagne toast! 

For desserts I will make everything in mini size this year.   Mini chocolate crust pumpkin cheesecakes, mini smores cakes and mini pumpkin parfaits, (recipes attached).   It will look lovely and taste absolutely delish!  Everyone will have the opportunity to try one of each or more if you have a favorite!

Enjoy the family, enjoy the holiday, enjoy a good meal.

Happy Thanksgiving…stay safe, don’t’ drink and drive!

 Stuffed Mini Bella’s

1 sml box of Green Giant frozen Cream of Spinach (thawed)

1 sml box of regular frozen spinach (thawed)

1 teaspoon extra virgin olive oil

1 clove of fresh garlic crushed

¼ cup Season bread crumbs

¼ cup Parmesan cheese

Wash mushrooms removing stems (put them to the side)

In a med. pot add olive oil and garlic sautéing for approx. 3 minutes (med heat).  Add chopped mushroom stems and simmer another 2-3 minutes.  Add both boxes of thawed spinach and simmer in medium low heat for approximately 10-12 minutes (or until liquid evaporates). 

In separate bowl, combine breads crumbs and parmesan cheese

Place mushrooms in a baking dish (spray with non-stick cooking spray)

Using a small spoon, add mixture into each mushroom cap and top with a spoonful of the dry mix (bread crumbs & cheese)

Sprinkle with extra virgin olive oil

Place in the oven at 325° for approx.  7-10 minutes

Pumpkin Mousse Parfaits

¼ cup dark rum

1 (15 oz) can pumpkin (not pie filling)

½ cup granulated sugar

½ cup light brown sugar (packed)

2 xtra large eggs

2 teaspoons grated orange zest

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

1 ½ cups cold heavy cream

8-10 Crushed graham crackers

In large bowl wisk together pumpkin, granulated sugar, brown sugar, egg yolks, and orange yest, cinnamon, nutmeg and salt.  Mix both mixtures together.  In the electric mixer bowl whip heavy cream and vanilla until soft peaks form.  Fold whip cream into the pumpkin mix.

To assemble, spoon some crushed graham crackers into parfait glasses, add a layer of the whipped mixture, then cookies, etc. etc.  Cover with plastic wrap and refrigerate at least 4 hours prior to serving

Chocolate Crust Pumpkin Cheesecake

18 Oreo cookies crushed

2 Tbsp. butter melted

3 pkg. (8 0z) Cream Cheese (softened)

¼ cup of condensed milk

¾ cup sugar

1 can (15 oz) pumpkin

1 Tbsp. pumpkin pie spice

3 eggs

Preheat oven to 350 F.  Use a 9 inch springform pan.  Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan.  Set aside

Beat cream cheese and sugar in large bowl until well blended.  Add pumpkin and pumpkin pie spice; mix well.  Add eggs one at a time.  After each addition, blend well and pour over crust.

Bake 50 to 55 minutes or until center is almost set; cool slightly.  Run knife or spatula around rim of pan to loosen cake; and remove.

Drizzle chocolate on top