Thanksgiving Recipes
Honey Baked Spiral Ham
1/2 Spiral-cut smoked ham (about
7 lbs. fully cooked)
1/2 c Pear Nectar
1/2 c Orange juice
1/2 c Firmly packed brown sugar
1/2 c Honey
Preheat oven to 375*. Place ham, cut end
down, in a large baking pan. Mix together
Pear nectar and orange juice In a bowl. Bake
ham in a preheated Oven for 15 min., basting
Twice with juice mixture. Mix together brown
sugar And honey in a small bowl. Brush
mixture over ham. bake For about another
hour, or Until internal temperature Measures
140* on an instant Read meat thermometer.
Serve Immediately.
Sausage and Apple Stuffing
Ingredients
1 /2 pound ground pork breakfast sausage
2 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth
Directions
1 Place ground pork breakfast sausage in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain and set aside.
2 Melt butter in a medium saucepan over medium heat. Stir in celery, onion and
water chestnuts. Cook and stir until tender. Remove from heat.
3 Preheat oven to 325 degrees F (165 degrees C).
4 Prepare herb-seasoned dry bread stuffing mix according to package directions.
Mix in sausage, celery mixture, apples and chicken broth.
5 Transfer mixture to a medium baking dish. Bake in the preheated oven 30
minutes, or until lightly browned.
Sweet Potato Pie
3 tablespoons (38 g) reduced-fat margarine, softened
1/4 cup (48 g) packed light brown sugar
1/2 teaspoon (2.5 ml) ground cinnamon
1/4 teaspoon (1.75 ml) ground ginger
1/4 teaspoon (1.75 ml) salt
1/8 teaspoon (0.6 ml) ground allspice
1 large egg yolk
2 cups (390 g) mashed cooked sweet potatoes
1 cup (240 ml) evaporated skim milk
3 large egg whites
1 9-inch (22.5 cm) unbaked pie shell
Preheat oven to 350°F (180°C)
In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt,
allspice, and egg yolk. Whisk in sweet potatoes and evaporated milk.
In a medium bowl, beat egg whites until stiff. Fold into sweet potato mixture.
Pour into unbaked pie shell.
Bake 40 to 45 minutes, until a tester inserted in center comes out clean. Cool
on a rack until ready to cut into wedges to serve.
Pumpkin Bread
3 c sugar
1 c. oil
4 eggs, beaten
1 (16 oz can) pumpkin
3 1/2 c flour
2 tsps baking soda
2 tsps salt
1 tsps baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves, ground
2/3 c. water
Cream sugar and oil together. Now add eggs and pumpkin and mix well. Sift the
dry ingredients together. Alternating the dry ingredients with the water add to
pumpkin mixture.
Pour into two well greased loaf pans. Bake at 350* for 1 1/2 hours. Let stand
for 10 minutes, then
remove from pan and cool.
Cranberry Bread
Ingredients
2 cups sifted all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon orange zest
3/4 cup orange juice
1 1/2 cups golden raisins
1 1/2 cups chopped cranberries
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch
loaf pan.
2 Whisk together the flour, sugar, baking powder, salt and baking soda.
3 Cut in butter until mixture is crumbly. Add egg, orange peel, and orange
juice; stir to mix and fold in raisins and cranberries.
4 Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes
out clean. Remove from pan; cool on wire rack.
Frosty Pumpkin Pie
9 inch Graham Cracker Crust
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 quart vanilla ice cream, slightly softened
Beat pumpkin, sugar, salt and spices until smooth. Stir in ice cream. Pour into
the crust and freeze at least 8 hours. For easy cutting, remove the pie from the
freezer 15 minutes before serving. Garnish with sweetened whipped cream and
walnut halves or candy corn if desired.
Marbled Pumpkin Cheesecake
Ingredients
1 1/2 cups crushed gingersnap cookies
1/2 cup chopped pecans
1/3 cup butter
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix together the crushed gingersnap cookies, pecans and
butter. Press into a 9 inch springform pan.
3 Bake crust 10 minutes in the preheated oven.
4 In a medium bowl, blend the cream cheese, 1/2 cup sugar and vanilla with an
electric mixer. Mix in eggs one at a time. Set aside 1 cup of the mixture. Into
the remaining mixture, blend the remaining sugar, pumpkin, cinnamon and nutmeg.
5 Spoon half the pumpkin and cream cheese mixture into the pie crust. Layer with
the reserved cup cream cheese mixture. Top with remaining pumpkin and cream
cheese mixture. Swirl the mixtures with a knife to create a marbled effect.
6 Bake 55 minutes in the preheated oven, or until a knife inserted in the center
comes out clean. Allow to cool before removing pan rim. Chill in the
refrigerator at least 1 hour before serving.
Swirled Pumpkin and Cream Cheese Cheesecake
Ingredients
Ready made graham cracker pie crust
24 large marshmallows
1/2 (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
2 teaspoons ground cinnamon
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 caramels
Directions
Preheat oven to 350 degrees F (175 degrees C).
Prepare the filling in a microwave safe bowl by combining the marshmallows, milk
and pumpkin. Cook on medium heat and stir until all marshmallows are melted and
mixture is smooth.
Beat in cream cheese, cinnamon, salt and vanilla; fold in 1/2 container whipped
topping.
Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling
into crust and top with remaining whipped topping. Drizzle remaining caramel
over top. Refrigerate for 8 hours or until chilled.
Cheesecake Topped Brownies
23 2/3 oz package fudge brownie mix
8 oz package cream cheese, softened
2 tbsp margarine or butter softened
1 tbsp cornstarch
14 oz can EagleŽ Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 tsp vanilla extract
Procedures
This recipe makes a basic brownie extra special by adding a delicious layer
of cheesecake on top. Kids of all sizes will love this treat.
Ready-to-Spread chocolate frosting, optional
Preheat oven to 350°.
Prepare brownie mix as package directs.
Spread into well-greased 13x9-inch baking pan.
In small mixer bowl, beat cheese, margarine and cornstarch until fluffy.
Gradually beat in Eagle Brand then egg and vanilla until smooth.
Pour cheesecake mixture evenly over brownie batter.
Bake 45 minutes or until top is lightly browned. Cool.
Spread with frosting if desired.
Cut into bars.
Store covered in refrigerator.
Tip: To create a fun new look to this recipe, add a couple of drops of red,
green or other color of food coloring to the cheesecake mixture and proceed as
above
Prep Time: 20 minutes
Courtesy of: Eagle Brand Sweetened Condensed Milk