We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
story, but I guess we'd be really late if we were Canadian). So far,
I've cleaned the kitchen, thawed the turkey, and bought all the
groceries. Tonight, I need to do some of the prep like sauteeing a mess
of onions and celery for the stuffing, but tomorrow should be pretty
easy, because I'm making my mom's traditional stuff, so there's no real
thought involved, just a pretty steady cook-all-day thing, with plenty
of resting. The final menu:

Starters

Relish tray: Cheese-stuffed celery; olives; pickles
Deviled eggs
Bowl of nuts in their shells

Mains

Roasted turkey with bread stuffing
Giblet gravy

Sides

Mashed potatoes
Corn
Salad
Some sort of veggies
Cranberry sauce from the can, both jelled and whole-berry

Dessert

Pumpkin pie

Beverages:

Hot apple cider
Martinelli's (cold sparkling apple cider)

Serene
--
http://www.momfoodproject.com

Serene wrote:

> We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
> story, but I guess we'd be really late if we were Canadian).

Happy Thanksgiving, Serene!

I remember one year I made Thanksgiving dinner early, and it bugged Lin so
much that she made *another* (and more traditional) Thanksgiving dinner on
Thanksgiving itself.

Bob

On 11/12/2010 08:39 PM, Bob Terwilliger wrote:
> Serene wrote:
>
>> We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
>> story, but I guess we'd be really late if we were Canadian).
>
> Happy Thanksgiving, Serene!
>
> I remember one year I made Thanksgiving dinner early, and it bugged Lin so
> much that she made *another* (and more traditional) Thanksgiving dinner on
> Thanksgiving itself.

Hee! We just don't care much about holidays around here, so when a
blogger friend asked me to post something Thanksgiving-related for a
thing she's doing on Monday, I thought, What the heck, let's just move
Thanksgiving? The family is fine with it.

(Extra added bonus: We'll have takeout Thai food for actual
Thanksgiving, which means I'll have a four-day weekend without being
exhausted from cooking Thanksgiving dinner!)

Serene

--
http://www.momfoodproject.com

On 11/12/2010 8:59 PM, Serene Vannoy wrote:
> We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
> story, but I guess we'd be really late if we were Canadian). So far,
> I've cleaned the kitchen, thawed the turkey, and bought all the
> groceries. Tonight, I need to do some of the prep like sauteeing a mess
> of onions and celery for the stuffing, but tomorrow should be pretty
> easy, because I'm making my mom's traditional stuff, so there's no real
> thought involved, just a pretty steady cook-all-day thing, with plenty
> of resting. The final menu:
>
> Starters
>
> Relish tray: Cheese-stuffed celery; olives; pickles
> Deviled eggs
> Bowl of nuts in their shells
>
> Mains
>
> Roasted turkey with bread stuffing
> Giblet gravy
>
> Sides
>
> Mashed potatoes
> Corn
> Salad
> Some sort of veggies
> Cranberry sauce from the can, both jelled and whole-berry
>
> Dessert
>
> Pumpkin pie
>
> Beverages:
>
> Hot apple cider
> Martinelli's (cold sparkling apple cider)
>
> Serene

Sounds grea..I'm doing basically the same thing but making my own
cranberry relish.

Why so early? I'm doing turkey twice this month. My son's kindergarten
class is having a "thanksgiving feast" on Friday...I'm room mom and am
doing a turkey and handprint turkey cookies. Then I'll do the turkey
for us on thanksgiving.

--
Currently reading: the thirteenth tale by Diane Setterfield

On 11/13/2010 12:27 AM, Serene Vannoy wrote:
> On 11/12/2010 08:39 PM, Bob Terwilliger wrote:
>> Serene wrote:
>>
>>> We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
>>> story, but I guess we'd be really late if we were Canadian).
>>
>> Happy Thanksgiving, Serene!
>>
>> I remember one year I made Thanksgiving dinner early, and it bugged
>> Lin so
>> much that she made *another* (and more traditional) Thanksgiving
>> dinner on
>> Thanksgiving itself.

>
> Hee! We just don't care much about holidays around here, so when a
> blogger friend asked me to post something Thanksgiving-related for a
> thing she's doing on Monday, I thought, What the heck, let's just move
> Thanksgiving? The family is fine with it.

Had I read ahead my question would have been answered lol :-DD Sounds
like a good reason to me..
>
> (Extra added bonus: We'll have takeout Thai food for actual
> Thanksgiving, which means I'll have a four-day weekend without being
> exhausted from cooking Thanksgiving dinner!)
>

Awesome!

I'm looking forward to Thanksgiving and actually getting to watch the
macy's parade WHILE I'm cooking with the kids this year, instead of in
the evening when it played in Italy.
> Serene
>


--
Currently reading: the thirteenth tale by Diane Setterfield

On Nov 13, 9:34*am, ravenlynne > wrote:
> On 11/12/2010 8:59 PM, Serene Vannoy wrote:
>
>
>
> > We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
> > story, but I guess we'd be really late if we were Canadian). So far,
> > I've cleaned the kitchen, thawed the turkey, and bought all the
> > groceries. Tonight, I need to do some of the prep like sauteeing a mess
> > of onions and celery for the stuffing, but tomorrow should be pretty
> > easy, because I'm making my mom's traditional stuff, so there's no real
> > thought involved, just a pretty steady cook-all-day thing, with plenty
> > of resting. The final menu:
>
> > Starters
>
> > Relish tray: Cheese-stuffed celery; olives; pickles
> > Deviled eggs
> > Bowl of nuts in their shells
>
> > Mains
>
> > Roasted turkey with bread stuffing
> > Giblet gravy
>
> > Sides
>
> > Mashed potatoes
> > Corn
> > Salad
> > Some sort of veggies
> > Cranberry sauce from the can, both jelled and whole-berry
>
> > Dessert
>
> > Pumpkin pie
>
> > Beverages:
>
> > Hot apple cider
> > Martinelli's (cold sparkling apple cider)
>
> > Serene
>
> Sounds grea..I'm doing basically the same thing but making my own
> cranberry relish.
>
> Why so early? *I'm doing turkey twice this month. *My son's kindergarten
> class is having a "thanksgiving feast" on Friday...I'm room mom and am
> doing a turkey and handprint turkey cookies. *Then I'll do the turkey
> for us on thanksgiving.
>
> --
> Currently reading: *the thirteenth tale by Diane Setterfield

I will probably be going to 2 different families for Thanksgiving this
year, too. I don't mind. It's nice to be wanted!!!!
I'm making a weight watchers friendly pumpkin cheesecake, which I'll
make the Wednesday morning before TG, and I'm also bringing the cran-
orange sauce. I'll make that this weekend and freeze it. The recipe
from Ocean Spray's website is the one I'm following.

The pumpkin cheesecake is 5 pts per serving. It uses egg beaters, a
can of pumpkin, a bar of neufchatel cheese, a 15 oz container of fat
free ricotta..... sugar, spices... a ginger snap and butter crust.
Looking forward to it.

On 11/13/2010 10:44 AM, Catmandy (Sheryl) wrote:
> On Nov 13, 9:34 am, > wrote:
>> On 11/12/2010 8:59 PM, Serene Vannoy wrote:
>>
>>
>>
>>> We're having our Thanksgiving early. Very early. Tomorrow, in fact (long
>>> story, but I guess we'd be really late if we were Canadian). So far,
>>> I've cleaned the kitchen, thawed the turkey, and bought all the
>>> groceries. Tonight, I need to do some of the prep like sauteeing a mess
>>> of onions and celery for the stuffing, but tomorrow should be pretty
>>> easy, because I'm making my mom's traditional stuff, so there's no real
>>> thought involved, just a pretty steady cook-all-day thing, with plenty
>>> of resting. The final menu:
>>
>>> Starters
>>
>>> Relish tray: Cheese-stuffed celery; olives; pickles
>>> Deviled eggs
>>> Bowl of nuts in their shells
>>
>>> Mains
>>
>>> Roasted turkey with bread stuffing
>>> Giblet gravy
>>
>>> Sides
>>
>>> Mashed potatoes
>>> Corn
>>> Salad
>>> Some sort of veggies
>>> Cranberry sauce from the can, both jelled and whole-berry
>>
>>> Dessert
>>
>>> Pumpkin pie
>>
>>> Beverages:
>>
>>> Hot apple cider
>>> Martinelli's (cold sparkling apple cider)
>>
>>> Serene
>>
>> Sounds grea..I'm doing basically the same thing but making my own
>> cranberry relish.
>>
>> Why so early? I'm doing turkey twice this month. My son's kindergarten
>> class is having a "thanksgiving feast" on Friday...I'm room mom and am
>> doing a turkey and handprint turkey cookies. Then I'll do the turkey
>> for us on thanksgiving.
>>
>> --
>> Currently reading: the thirteenth tale by Diane Setterfield
>
> I will probably be going to 2 different families for Thanksgiving this
> year, too. I don't mind. It's nice to be wanted!!!!
> I'm making a weight watchers friendly pumpkin cheesecake, which I'll
> make the Wednesday morning before TG, and I'm also bringing the cran-
> orange sauce. I'll make that this weekend and freeze it. The recipe
> from Ocean Spray's website is the one I'm following.
>
> The pumpkin cheesecake is 5 pts per serving. It uses egg beaters, a
> can of pumpkin, a bar of neufchatel cheese, a 15 oz container of fat
> free ricotta..... sugar, spices... a ginger snap and butter crust.
> Looking forward to it.

Is that everything for the cheesecake? It sounds wonderful and I'd like
to try it.

--
Currently reading: the thirteenth tale by Diane Setterfield

Catmandy (Sheryl) wrote:
>
>
> The pumpkin cheesecake is 5 pts per serving. It uses egg beaters, a
> can of pumpkin, a bar of neufchatel cheese, a 15 oz container of fat
> free ricotta..... sugar, spices... a ginger snap and butter crust.
> Looking forward to it.



That sounds wonderful, Sheryl. Do you have the recipe on your HD
and would you share? Our family is all fighting weight gain but
we have to have dessert!

TIA,
gloria p

On Nov 13, 2:19*pm, "gloria.p" > wrote:
> Catmandy (Sheryl) wrote:
>
> > The pumpkin cheesecake is 5 pts per serving. It uses egg beaters, a
> > can of pumpkin, a bar of neufchatel cheese, a 15 oz container of fat
> > free ricotta..... sugar, spices... a ginger snap and butter crust.
> > Looking forward to it.
>
> That sounds wonderful, Sheryl. *Do you have the recipe on your HD
> and would you share? *Our family is all fighting weight gain but
> we have to have dessert!
>
> TIA,
> gloria p

Since you both asked: here it is

From the WW cookbook Healthy and Happy Celebrations

Pumpkin and Ricotta Cheesecake

18 ginger snap cookies, broken in half
2 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons gran. sugar
1 (15 oz) container fat free ricotta cheese
1 (8 oz) package neufchatel cheese (red. fat cream cheese)
1/2 cup packed light brown sugar
2 tablespoons corn starch
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg, plus more for garnish
1 (15 oz) can of pumpkin puree
1 cup fat free egg substitute
1 cup thawed fat free cool whip type whipped topping (I'm going to use
spray Reddi Whip)

preheat oven to 350 deg. Put gingersnaps in food processor and pulse
to make fine crumbs. Add melted butter and 2 tablespoons gran. sugar.
Pulse until blended.
Spoon crumbs into 9" springform pan, press evenly into bottom and up
sides of pan. Bake until dried, about 8 min. Let cool

Put ricotta in food processor (no need to rinse it out) and pulse
until smooth. Add cream cheese, brown sugar, cornstarch, spices and
1/2 cup of sugar. Process until smooth and blended, stopping to scrape
down sides of bowl a few times. Add pumpkin puree and egg substitute.
Pulse until mixed. Pour filling over crust and level top. Bake until
filling is set and no longer jiggles in the center, a bout 1 hour 10
min.

Cool cheesecake in pan on wire rack. Cover pan with plastic wrap and
refrigerate until chilled, at least 4 hours or over night. To serve,
release sides of pan. Spread top of cheesecake with whipped cream or
topping. Sprinkle with a light dust of nutmeg. Cut into 12 slices.

The top of the cheesecake will crack as it bakes and cools. Can be
made up to 2 hours ahead and kept refridgerated.


I suppose some of the sugar could be replaced with Splenda but I'll
make it as written, except for the whipped topping. I despise Cool
Whip. I prefer the spray can stuff!

On 11/13/2010 5:18 PM, Catmandy (Sheryl) wrote:
> Pumpkin and Ricotta Cheesecake
>
> 18 ginger snap cookies, broken in half
> 2 tablespoons unsalted butter, melted
> 1/2 cup plus 2 tablespoons gran. sugar
> 1 (15 oz) container fat free ricotta cheese
> 1 (8 oz) package neufchatel cheese (red. fat cream cheese)
> 1/2 cup packed light brown sugar
> 2 tablespoons corn starch
> 1 1/2 teaspoon cinnamon
> 1/2 teaspoon ground ginger
> 1/4 teaspoon fresh ground nutmeg, plus more for garnish
> 1 (15 oz) can of pumpkin puree
> 1 cup fat free egg substitute
> 1 cup thawed fat free cool whip type whipped topping (I'm going to use
> spray Reddi Whip)
>
> preheat oven to 350 deg. Put gingersnaps in food processor and pulse
> to make fine crumbs. Add melted butter and 2 tablespoons gran. sugar.
> Pulse until blended.
> Spoon crumbs into 9" springform pan, press evenly into bottom and up
> sides of pan. Bake until dried, about 8 min. Let cool
>
> Put ricotta in food processor (no need to rinse it out) and pulse
> until smooth. Add cream cheese, brown sugar, cornstarch, spices and
> 1/2 cup of sugar. Process until smooth and blended, stopping to scrape
> down sides of bowl a few times. Add pumpkin puree and egg substitute.
> Pulse until mixed. Pour filling over crust and level top. Bake until
> filling is set and no longer jiggles in the center, a bout 1 hour 10
> min.
>
> Cool cheesecake in pan on wire rack. Cover pan with plastic wrap and
> refrigerate until chilled, at least 4 hours or over night. To serve,
> release sides of pan. Spread top of cheesecake with whipped cream or
> topping. Sprinkle with a light dust of nutmeg. Cut into 12 slices.
>
> The top of the cheesecake will crack as it bakes and cools. Can be
> made up to 2 hours ahead and kept refridgerated.
>
>
> I suppose some of the sugar could be replaced with Splenda but I'll
> make it as written, except for the whipped topping. I despise Cool
> Whip. I prefer the spray can stuff!

This will be made by me. Soon.

--
Currently reading: the thirteenth tale by Diane Setterfield

On 11/13/2010 06:34 AM, ravenlynne wrote:

> Sounds grea..I'm doing basically the same thing but making my own
> cranberry relish.

Thanks; recipe, please?

>
> Why so early? I'm doing turkey twice this month. My son's kindergarten
> class is having a "thanksgiving feast" on Friday...I'm room mom and am
> doing a turkey and handprint turkey cookies. Then I'll do the turkey for
> us on thanksgiving.

Aww, nice.

Serene

--
http://www.momfoodproject.com

On Nov 14, 4:45*am, Serene Vannoy > wrote:
> On 11/13/2010 06:34 AM, ravenlynne wrote:
>
> > Sounds grea..I'm doing basically the same thing but making my own
> > cranberry relish.
>
> Thanks; recipe, please?
>
>
>
> > Why so early? I'm doing turkey twice this month. My son's kindergarten
> > class is having a "thanksgiving feast" on Friday...I'm room mom and am
> > doing a turkey and handprint turkey cookies. Then I'll do the turkey for
> > us on thanksgiving.
>
> Aww, nice.
>
> Serene
>
> --http://www.momfoodproject.com

I am making cranberry sauce this weekend
It's based on several I've read online. This is how I'm doing it

1 cup of orange juice
1 12 oz bag of cranberries
pinch of salt
3/4 cup sugar (up to a cup if you prefer it sweeter)
zest of one orange
the flesh of the zested orange, diced (pith removed)

In a medium sized saucepan, combine the sugar, salt and orange juice.
Heat over medium heat and once the sugar is dissolved (but not
boiling) stir in the cranberries. Continue to heat over medium high
heat, stirring frequently, until the berries begin to burst. Reduce
heat to low and simmer for 10 minutes, stirring frequently. Remove
from heat. Stir in the orange flesh and zest. Let cool. Store in the
fridge up to 3 days or in the freezer for up to a month.

On 11/14/2010 4:45 AM, Serene Vannoy wrote:
> On 11/13/2010 06:34 AM, ravenlynne wrote:
>
>> Sounds grea..I'm doing basically the same thing but making my own
>> cranberry relish.
>
> Thanks; recipe, please?

Cranny sauce that won't make you round like a berry.

12 oz cranberries
1 cup orange juice
1/2 cup Splenda sugar

Mix all in saucepan and bring to a boil. Reduce heat and let simmer at
least ten minutes, longer if you want it thicker. Serve either hot or
cold for thicker sauce.

Of course you can make it with regular sugar as well. I probably will as
I'm not as diet conscious this year.




--
Currently reading: the thirteenth tale by Diane Setterfield

On 11/14/2010 04:49 AM, ravenlynne wrote:
> On 11/14/2010 4:45 AM, Serene Vannoy wrote:
>> On 11/13/2010 06:34 AM, ravenlynne wrote:
>>
>>> Sounds grea..I'm doing basically the same thing but making my own
>>> cranberry relish.
>>
>> Thanks; recipe, please?
>
> Cranny sauce that won't make you round like a berry.
>

Thanks, but I like my roundness.

Serene
--
http://www.momfoodproject.com