Early Edition: Thanksgiving Indulgences

I’m going to share two recipes today since, well, its Thanksgiving week and it seems appropriate. Neither one can claim nutritional excellence but sometimes the act of indulging is an important part of balance. Everything in moderation, even moderation—right?

So first is an old Schweickhardt family favorite and the second is a soon to be new family favorite (I’m bringing Pumpkin Cheesecake to Thanksgiving dinner this year!) Have a happy Holiday weekend and enjoy these recipes.

Creamed Onions

This is a recipe that I believe does not get enough press around Thanksgiving time so I am opting to put it out there even though it doesn’t entirely fit my guidelines for health and nutrition. Not that these little gems are the worst thing on the Thanksgiving Day Buffet, they just don’t pack much of a nutritional punch. Se la vi, it’s the holidays.

Ingredients:

• 1 (16 ounce) package frozen pearl onions
• 4 1/2 teaspoons butter
• 4 1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 3/4 cup milk
• Paprika

Method:

1. Cook onions according to package directions
2. Meanwhile, in a small saucepan, melt butter; stir in the flour, salt, nutmeg, garlic powder and pepper until smooth
3. Gradually stir in milk, bring to a boil
4. Cook and stir for two minutes or until thickened
5. Drain onions; stir into cream sauce
6. Sprinkle with paprika
7. You can serve immediately or save and bake later in a 200-300 degree oven. Serve hot.

Pumpkin Cheesecake

Ingredients:

Crust:

1. 1 ½ cups graham crackers crumbled

2. 5 tablespoons butter, melted

Filling:

1. Tbsp. sugar

2. 3- 8oz.pkgs. cream cheese, softened

3. 1 cup sugar

4. 1 tsp. vanilla

5. 1 cup canned pumpkin

6. 3 eggs

7. 1/2 tsp. cinnamon

8. 1/4 tsp. nutmeg

9. Whipped Cream

Method:

1. Preheat oven to 350 degrees

2. Mix crust ingredients together, just till coated and crumbly.

3. Press onto the bottom and 2/3 up the sides of an 8" springform pan.

4. Bake for 5 min. aside.

5. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.

6. Add pumpkin eggs, and spices, beat till smooth and creamy.

7. Pour into the crust.

8. Bake for 60-70 min. or till the top turns a bit darker.

9. Remove from oven and allow to come to room temperature, then refrigerate.

10. After it has thoroughly chilled, remove the pan sides and cut.

11. Serve with whipped cream. Fresh whipped is always better!!

Enjoy!! And Happy Thanksgiving!

Share your favorite Thanksgiving recipe by posting it here or emailing it to melissa.nilsen@gmail.com!