This year I’m having two Thanksgivings up in Westchester: One in the afternoon at Erin’s (Jared’s side of the family), and the other in the evening at my parents. There will be about 20 people at both events; and everyone involved is a fabulous cook. Lucky me. I’ve been trying to stretch out my stomach in preparation for the festive festivites.
For both dinners, I’m in charge of a dessert and appetizer. Here is a picture of the pumpkin cheesecake I will attempt to make tomorrow night (I’ll post the recipe afterwards if it’s any good). The crust is made out of gingersnap cookies. mmmmmm. I found the recipe in one of those betty crocker seasonal books in the grocery store checkout line. How can I go wrong?
Then I’m making a sundried tomato dip for appetizer. I’ve made this before so I know it’s good.
Sundried tomato dip
Puree the following ingredients in a food processor:
1/2 cup sundried tomatoes
8 oz. cream cheese (one package)
1/2 cup sour cream
1/2 cup mayo
10 dashes tobasco sauce
1 t salt
2/4 t pepper
2 scallions thinly sliced (add these last and pulse twice)
That’s it! I usually serve it with colorful veggies and interesting bread
that was delish!and the crab dish was really good too(kellin and I practically ate the whole thing)
the one i make requires a very complicated “swirling” method” — ha ok so maybe not so complicated. but it totally turns out so pretty!
awesome michelle! i’m glad the recipe is good. did it look as pretty as the picture?
Mmm pumkpin cheesecake is so good! i just make the kraft recipe and it is sooo delish! it has the gingersnap crust too, mmm.
We can’t wait. FYI: Your second Thanksgiving Feast now is up to 23 people.. We’re excited to see you later today.
i know! i keep on refreshing the page just to see a picture of that yummy deliciousness. i hope it turns out looking like that!
that pumpkin cheesecake looks so delicious, and so pretty! i’m sure it’ll be a big hit