FASHIONABLE TRIMMING: THANKSGIVING RECIPES ENJOY!!!!

My Eyes Are Papid:

ULTRAVIOLET LOUNGE WILL RESUME NEXT WEDNESDAY 12/1/2010 enjoy your family…..


HAY NOW HAY, it’s HUMP DAY, not just any Wednesday, but the Wednesday before Thanksgiving. I know if you’re anything like me you are eagerly awaiting the FEAST… Grandma’s Dressing and Collard Greens yummy… On a serious note, Thanksgiving is a time to enjoy our families, reflect on love ones that have past and share in the joys of the future endeavors that are about to come and to give “THANKS” to our FATHER who loves us “UNCONDITIONALLY” wow… I pray each of you have a BLESS AND WONDERFUL THANKSGIVING… As I stated before you never what you’re going to get on PAPID, so here are your FASHIONABLE TRIMMING FOR THE HOLIDAYS… TRY AND ENJOY!!!!!! MUAH, MUAH GOTTA LOVE ME….

HAPPY THANKSGIVING:

Sweet Potato Cheesecake

CRUST:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/3 cup butter or margarine -- melted

CHEESECAKE:

• 3 (8 ounces each) pkgs cream cheese -- softened

• 1 cup granulated sugar

• 1/4 cup light brown sugar

• 1 3/4 cups sweet potatoes, mashed

• 2 eggs

• 2/3 cup evaporated milk -- undiluted

• 2 tablespoons cornstarch

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

TOPPING:

• 2 cups sour cream -- room temperature

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350° for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.

Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat in sweet potatoes, eggs, and milk

. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set.

Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350° oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.


HERB TURKEY:
Turkey is roasted with a mixture of herbs and olive oil under the skin and all over the bird. Use small amounts of dried herbs along with the fresh herbs for more flavor. I used fresh dill, rosemary, and chives, along with about 1/2 teaspoon each of dried leaf marjoram and thyme.

Cook Time: 4 hours

Total Time: 4 hours

Ingredients:

• 1 turkey, about 14 pounds

• 3 to 4 tablespoons mixed chopped herbs, such as chives, dill, tarragon, rosemary, thyme, and marjoram

• 3 to 4 tablespoons olive oil

• salt and pepper

• 1 orange, cut in 2-inch pieces

• 1 apple, cut in 2-inch pieces

• 1 onion, quartered

• sprigs of fresh herbs

Preparation:

Heat oven to 450°.

Wash turkey inside and out; pat dry. Combine the chopped herbs with olive oil. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub the remaining mixture all over the bird. Sprinkle lightly with salt and pepper. Put orange, apple, onion chunks, and herb sprigs in the stuffing cavity. Cover wing tips with small pieces of foil. Roast for 10 minutes. Tent foil loosely over the top of the turkey and reduce heat to 325° and continue roasting for about 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°.

Serves 8.