Thanksgiving

Hope everyone had a wonderful Thanksgiving and was to reach their destinations safely!  After days of wind and snow and frigid temperatures, we all were wondering if Thanksgiving was going to happen.  But it turned out to be a beautiful day down here Mauwsville. 

We had about 15 people join us for dinner from Lewistown, Great Falls and Stanford.  We were very fortunate to have the Compton family join us this year.

This year we decided to fry a turkey.  We also cooked a few hams as well.  We had quite a feast!  No one ever goes hungry on Thanksgiving!  After dinner the rest of the afternoon was spent poring through Black Friday ads and catching up on family time.  --AND eating lots of yummy pies!!  Shawn made two beautiful homemade pumpkin pies.  He used a pumpkin that he had grown in his garden! 

Thanks to everyone was able to join us this year.  We are very blessed.

Then of course the next day, Joni, Aunt Dauna, Mom and I rose early for some Black Friday shopping in Great Falls!  Roads were good, crowds were manageable, and the deals were right!  Thanks for the adventure ladies!!

Thanksgiving Recipes

It's Thanksgiving week!  So much to do to prepare for the holiday.  Since I really haven't had much to post about, I thought I would share some Thanksgiving recipes.

Pumpkin Pie Dip
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
1 (15 oz) can pumpkin pie filling
1 tsp ground cinnamon
1 tsp ground ginger
apple slices
ginger snaps

Beat cream cheese and powdered sugar until smooth.  Add pie filling, cinnamon and ginger.  Mix well.  Cover and chill. (The longer the better)  Serve with apple slices and ginger snaps.

Cranberry Punch
2 cans (16 oz each) jellied cranberry sauce
1 1/2 cups orange juice
1/2 cup lemon juice
2 bottles (1 liter each) ginger ale

In large pitcher, whisk cranberry sauce til smooth.  Whisk in orange and lemon juice.  Before serving, slowly add in ginger ale.

Pumpkin Cheesecake
 38 ginger snaps, finely crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin pie filling
1 Tbsp pumpkin pie spice
1 tsp vanilla
4 eggs
Thawed Cool Whip
1/2 tsp ground nutmeg

Heat oven to 325*.  Mix crumbs, nuts and butter together; press onto bottom and 1 inch up side of a 9 inch springform pan.  Beat cream cheese and sugar with mixer until blended.  Add pumpkin, spice and vanilla; mix well.  Add eggs, 1 at a time, mixing after each just until blended.  Pour onto crust.  Bake 1 hour 20 minutes to 1 1/2 hours or until center is almost set.  Looken cake from rim of pan; cool before removing rim.  Refrigerate 4 hours.  serve with a dollop of Cool Whip and dust with nutmeg.