A Thanksgiving Dessert Recipe From The Best Christmas Blog

Yesterday I gave you a Thanksgiving ham recipe. Today on The Best Christmas Blog I want to give you a dessert recipe to go with it. Thanksgiving and cranberries seem to go together. Well, here's a different way to serve cranberries. How about as a pudding.

This is a baked cranberry pudding recipe that I hope you will enjoy.

Ingredients:
1 cup packed brown sugar
2 eggs, separated
half cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
half teaspoon ground nutmeg
1and half cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
half teaspoon cream of tartar, divided
One eighth teaspoon salt
3 cups coarsely chopped fresh cranberries
One fourth cup butter or margarine, melted

Topping :
1 and half cups sugar
half cup orange juice
2 and half cups whole cranberries

Preparation:
In a bowl, combine brown sugar and egg yolks, then add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, quarter teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. Beat egg whites until foamy. Add the remaining cream of tartar. Fold into batter. Pour into a greased pan. Bake at 350 degrees F for 45 to 50 minutes.

Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer for 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.

When pudding tests done, place spring form pan on a jelly roll pan. Spread warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.

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The Best Christmas Blog's Best Thanksgiving Recipe

With Thanksgiving right around the corner I thought I'd bring you a good Thanksgiving recipe here on The Best Christmas Blog. I wanted to break away from the traditional turkey recipe that you see all over the place so I decided to give you ham recipe with a little difference.

This is a baked ham recipe with a fruit marinade. This recipe will serve 10 to 12 people. Enjoy!

Ingredients:
2 cups fresh Pineapple, chopped
1 1/2 cups Baking Apple, chopped
2 Oranges, peeled, sectioned, and chopped
1/4 cup fresh Basil, minced
2 Tbs. Onion, finely chopped
2 Tbs. fresh Lime Juice
1/4 tsp. ground Cumin
1/8 tsp. Cayenne Pepper
4-lb. cooked boneless Ham
Preparation :
Prepare the fruit mixture, combining the pineapple, apple, oranges, basil, onion, lime juice, cumin, and cayenne pepper in a large bowl. Cover and refrigerate for up to 2 days, and be sure to allow ham to marinate for at least 4 hours prior to baking and serving.

Place ham on a rack in a shallow baking pan. Score the top in a diamond pattern. Insert a meat thermometer. Bake, uncovered, in a 325-F degree oven for 1 1/2 to 2 hours, or until thermometer registers 140-F degrees.

To serve, slice ham and pour a hearty line of the fruit mixture over the row of slices. You may serve any leftover fruit mixture as a compote, on the side.

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No-Bake Pumpkin Cheesecake For Thanksgiving

Here is another desert recipe for after your Thanksgiving dinner. This is a pretty easy one that requires no baking time. I hope you enjoy it.

Ingredients
1/4 cup cold water
1 envelope (.25 oz each) unflavored gelatin
1 package (8 oz each) Neufchatel reduced-fat cream cheese
1 cup canned solid-pack pumpkin
3 pudding cups (3.5 oz each) Hunt's® Snack Pack® Fat Free Vanilla Pudding
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 reduced-fat graham cracker piecrust
Reddi-wip® Fat Free Dairy Whipped Topping
Directions
1. Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside.
2. Blend Neufchatel cheese, pumpkin, pudding, sugar, and pumpkin pie spice in large bowl with electric mixer on medium until smooth. Add gelatin mixture; beat on low until combined. Pour into crust. Cover and refrigerate 2 hours or until firm.
3. Top each slice with a serving of Reddi-wip just before serving.
Cook's Tip: For a vanilla cheesecake, replace canned pumpkin and pumpkin pie spice with 8 ounces plain low-fat yogurt and 1 teaspoon vanilla. Serve with fresh berries.
HAPPY THANKSGIVING

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Stuffed Onions For Thanksgiving

Here’s something different you might want to try for Thanksgiving, Stuffed Onions.

Ingredients

* 4 large onions (about 3/4 pound each)
* 1/4 cup chicken broth
* 1/4 cup heavy cream
* 1/2 teaspoon sugar
* Salt and pepper
* 1 cup cooked turkey stuffing
* 6 tablespoons cranberry sauce
* 2 cups chopped cooked turkey
* 1/2 cup turkey gravy or chicken broth
* 1 1/3 cups mashed potatoes

Directions

Preheat the oven to 425 degrees F.
Cut the top 1/2-inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Transfer the reserved onion pieces to a 13 by 9-inch glass baking dish. Drizzle the broth over them, and arrange the onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of the oven for 45 to 50 minutes, or until the shells are just tender. Remove and reserve the shells. Into the onion pieces, stir the cream, the sugar, and salt and pepper, to taste, and bake the mixture, uncovered, stirring occasionally, for 25 minutes.
While the onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons cranberry sauce, and another 1/4 cup of the turkey. Holding each shell in one hand pack the layers lightly. Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion. Top each stuffed onion with 1/3 cup of mashed potatoes, mound them, and score with a fork. Bake the onions, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.

Happy Thanksgiving

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A Recipe For Thanksgiving

Okay, this has nothing to do with Christmas, but I thought with Thanksgiving only a week away I would give a little help with your Thanksgiving dinner up until Thanksgiving Day. Here’s a recipe that makes for a great desert after your dinner.

Easy Pumpkin Turnovers

INGREDIENTS

* 1 cup canned pumpkin
* 1/4 cup brown sugar
* 2 teaspoons ground cinnamon
* 2 teaspoons pumpkin pie spice
* 2 sheets frozen puff pastry, thawed
DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
3. Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
4. Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
5. Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

Hope you enjoy this.


HAPPY THANKSGIVING

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