Favorite Thanksgiving Recipes

Today you are getting two recipes for the price of one :) Hope you enjoy!

Thanksgiving is a holiday full of warm family memories. Forty something of my “closest relatives” on Mom’s side gather at Uncle Kenny’s in Tallahassee for dinner at lunchtime, dessert all day, and a time of sharing what the Lord has done in our lives over the past year. What a blessing to testify of the Lord’s goodness with family!!

My Uncle Walter died this year- that only leaves my GeGe and Aunt Ruby still alive. I want to bask in their wisdom and soak up their love for the Lord. Their generation walked through so much and yet are so grateful for what the Lord has done for them! They never complain but always proclaim His faithfulness.

GeGe, Georgia Maxine Hart, daily prays for Chris and me, our children and their children on down the line. Next Thursday, she will wrap her arms around us and do it in person. Puritans and Indians and the Lord’s Providential hand on our nation are all wonderful… but family is what Thanksgiving is about to me. ~ Allie Olsen

Cranberry Waldorf Salad
(This is a guideline- I like to do a dash of this and a handful of that. I also increase ingredients exponentially to feed a crowd!)

1 lg granny smith apple, chopped
1 lg red apple, chopped
1 rib celery, chopped
¼ c walnuts, (you guessed it!) CHOPPED
½ c dried cranberries
¼ c grapes, halved
¼ c vegenaise (or mayo!)
A dash or two of nutmeg

* Combine.
* Sprinkle with additional nutmeg.
* Chill.
* Serve on a bed of spinach. Yummy!
* If you have any leftovers, stuff into pita halves with some fresh salad greens. This is a great diversion from the typical Turkey Sandwich!

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I love Thanksgiving and the traditions that come with it. Being together with the family and the aroma of turkey cooking in the oven is one of many highlights of the day. As always, everyone has their favorite side dishes that you just have to have with the meal from the green bean casserole to the garlic mashed potatoes. Everyone has their favorite.

One dessert that I have made for the past couple of years has been a sweet potato cheesecake. I wish I could say that it’s been passed down through the family but it hasn’t. If you like cheesecake than I hope you will like this. ~ Sharlyn Eddy

Sweet Potato Cheesecake:

1 Cup flour
½ Cup butter or margarine, softened
¼ Cup granulated sugar
½ tsp ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed (about 2 cups)
1 tsp ground nutmeg
1 tsp vanilla
3 packages (8 oz ea) cream cheese, softened
1 cup granulated sugar
4 eggs

Crumb Topping:

½ cup flour
½ cup packed light brown sugar
6 Tbsp butter or margarine, softened
1 cup chopped pecans

Heat oven to 400. In medium bowl, stir 1 cup flour, ½ cup butter, ¼ cup sugar, ½ tsp cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with sides removed) to make bottom crust 1/8 in thick.

Bake 8-10 minutes or until crust just begins to brown around edge. Reduce oven temp to 300. Attach side to pan. Pat remaining dough about 1 in up inside of pan.
In medium bowl, beat sweet potatoes, 1 Tbsp butter, 1 tsp cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan (the bottom of the broiler pan works well) on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.

Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly, stir in pecans and set aside.

Sprinkle topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove and refrigerate uncovered 3-4 hours or until chilled. Store leftovers covered in fridge.