Thanksgiving Day Recipes
Pumpkin Cream Cheese Pie
Ingredients:
1 cup sugar
3 tablespoons all purpose flour
1 (8 ounce) package of cream cheese
3 ounces cream cheese
1 ¾ teaspoons pumpkin pie spice
3 eggs
1 can (15 ounces) pumpkin
1 tablespoon milk
*Note: This recipe lists 1 refrigerated pie crust however,
because of an incident we’re not going to mention, I chose to omit the pie
crust. I’ve made this twice and no one has ever missed the crust.
Directions:
Set your oven to 375 degrees.
In a large bowl, combine the sugar, flour and all of the
cream cheese using an electric mixer until smooth.
Separate half of the cream cheese mixture into another bowl
and set it aside.
Add to your large mixing bowl the pumpkin, pumpkin pie
spice, and eggs.
If you’re like me you’ll want to crack the eggs into a smaller
bowl and whisk them together before adding them into the pie mix. This helps
distribute them so you won’t get a layer of egg in between your pumpkin pie.
Mix all of your ingredients until you have a smooth pumpkin
colored mixture.
Pour your pumpkin mix into the pie plate.
Going back to your reserved cream cheese mix, add in the
milk and stir until it becomes more like the texture of icing.
Drop the cream cheese mixture in spoonfuls evenly over the
pumpkin mixture.
Using a knife, swirl the two mixes together without blending
them too much.
Bake for 35-45 minutes until the edges brown and a knife
inserted in the center comes out clean.
Cool 30 minutes, cover and chill in the refrigerator until
ready to serve.
Enjoy!
Gordon Ramsay’s Lemon, Parsley and Garlic Butter Turkey
This recipe was featured on Gordon Ramsay's Ultimate Christmas cooking special on BBC America but it's perfect for any holiday turkey.
Ingredients:
2 sticks butter (softened)
salt & pepper
1 tablespoon olive oil
6 tablespoons lemon juice (2 lemons)
1 ½ teaspoons minced garlic (3 cloves)
dried parsley
1 turkey (we used a 12lb Butterball)
Directions:
You’re going to want to thaw and wash your turkey ahead of
time before using this recipe.
Also, it’s a good idea to lift the skin and cut
any connections so that the butter is easier to apply.
In a large bowl, place the softened butter.
Sprinkle each stick of butter with salt and pepper until
evenly coated.
Add the olive oil and mix well.
I find that by slicing the
butter with a sharp knife it blends with the other ingredients easier.
Add the lemon juice, garlic and parsley, mixing until
combined.
It’s okay if the butter is still a little chunky at this point.
Pour the butter mixture into a large Ziploc bag and seal it.
Using your hands massage the bag until the ingredients are
well combined.
Push the mixture to one of the bottom corners of the bag and
twist it to form a piping bag.
Cut off the corner tip of the bag and begin to spread the
mixture underneath the skin of your turkey massaging it in.
Apply the herb butter under and on top of the breast, legs
and wings.
Feel free to add sliced onions and celery in the turkey cavity like we did.
Bake your turkey according to your directions.
We baked our turkey at 350 degrees for 2 ½ hours until golden.
Enjoy!
Happy Thanksgiving to all!
