I just can’t believe that the three weddings are over, and my niece’s bridal shower is behind me. September and October are gone and November is rushing by. We are flying towards Thanksgiving, and though I have already done so much, I have a million and one things left to do.
My dining room is ready to be set and this week I will start making all the dishes that can be frozen, like the sweet potato pie and the soup, which I still have to choose. I also have to choose the majority of my menu, though I know for sure I will have some Thanksgiving classics. For this massive production, I order two twenty-pound turkeys, ten turkey thighs (we are dark meat eaters) and 35 short ribs that will have to be browned before they are cooked. I try to change the side dishes every year to build some excitement and keep people interested. I usually pick out 5 to 6 side dishes, which my sister-in-law Shelley, her daughters and I make fresh that morning. If we don’t get to all of them, that’s okay. No guest in my home will go hungry.
The husbands are in charge of putting together the appetizers, which is hilarious to watch. We have years of funny videos of them, but I must admit that each year they get better and more organized. My great-niece and nephew help out too. They juice all the juices we will need for the bar, and help the husbands with the appetizers. For my family, Thanksgiving is the most beloved day of the year. We are all together, cooking, eating, drinking, and having a blast.
From here on out, I am going to pick out recipes (mainly sides and desserts) that might be good for you to have on your menu this year.
This dessert could not be any easier to prepare–you mix everything together and throw it in the pie shell. The tricky part is making the caramel sauce. If you have an enamel-bottom pot, I would recommend using it. Stirring the caramel often ensures that it becomes smooth and creamy and will not burn. This pie should be prepared the day before and placed in the refrigerator so it sets.
Oh boy, is this one yummy dessert. Who doesn’t like cream cheese skillet pie? The cream cheese and eggs make it velvety and delicious. The vanilla adds a savory touch. The caramel sauce is additional deliciousness and the pecans give it just the right crunch. It is so easy to make, yet people will think you have been slaving over it all day. This is a perfect Thanksgiving treat, and there is no reason NOT to make it!
This recipe will serve 6 people who will love gathering around your Thanksgiving table.
Ingredients for Caramel Cheesecake Skillet Pie:
For the filling:
1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
For the Caramel sauce:
1/2 cup (1 stick) butter
1 cup light brown sugar
1/4 cup half and half
1/2 teaspoon coarse salt
Preheat oven to 375°.
In a deep pot over medium-heat add butter, brown sugar, and half and half.
Cook, stirring occasionally until butter is melted and sugar has dissolved.
Bring to a boil and continue to cook and continuously stirring for about another 2 to 3 minutes.
Stir in salt.
Take the pot off the heat and set aside.
Line a 9-inch deep-dish pie plate or cast-iron skillet with pastry.
Trim and flute edges.
In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth.
Spread into pastry shell.
Sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel until blended.
Pour slowly over pecans.
Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly).
Cool on a wire rack for 1 hour.
Refrigerate 4 hours or overnight before slicing.
It’s that simple!
