Thanksgiving dinner at our house is not just a one meal event. And no, I’m not referring to the leftover turkey that never goes away. I try to cook so that there will be leftovers… and plenty of them! My husband and his brother always want whatever food I’m willing to part with to take with them when they return to the duck camp Thanksgiving afternoon. The past two years they’ve had to compete with my son who wants to take leftovers home to his apartment. Of course my younger daughter and I try to keep some of our favorite stuff here for ourselves. Fortunately for everyone concerned, there was plenty to go around this year.
In addition to the two yummy desserts my older daughter brought (a turtle cake and a sopapilla cheesecake), we had: seasoned oyster crackers, fancy cheese & crackers, a condiment tray, turkey (a 20 pound bird!), cornbread dressing, gravy, goose, wild rice, green beans, corn, marinated carrots, black-eyed pea salad, spinach casserole, sweet potato casserole, cranberry sauce, stuffed eggs, rolls, pumpkin pie and chocolate cherry cheesecake.
Yum, yum!!
The Chocolate Cherry Cheesecake was something new I tried. I got the recipe (which was contributed by Shelly Klingler of Bloomington, IL) from a recent issue of Simple & Delicious Magazine.
In addition to the two yummy desserts my older daughter brought (a turtle cake and a sopapilla cheesecake), we had: seasoned oyster crackers, fancy cheese & crackers, a condiment tray, turkey (a 20 pound bird!), cornbread dressing, gravy, goose, wild rice, green beans, corn, marinated carrots, black-eyed pea salad, spinach casserole, sweet potato casserole, cranberry sauce, stuffed eggs, rolls, pumpkin pie and chocolate cherry cheesecake.
Yum, yum!!
The Chocolate Cherry Cheesecake was something new I tried. I got the recipe (which was contributed by Shelly Klingler of Bloomington, IL) from a recent issue of Simple & Delicious Magazine.
Chocolate Cherry Cheesecake
1 jar (12 ounces) maraschino cherries
2 packages (8 ounces each) cream cheese, softened
½ cup sugar
2 eggs
½ cup miniature semi-sweet chocolate chips
1 chocolate cookie crust (9 inches)
Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters; set aside in a small mixing bowl, beat the cream cheese, sugar and reserved cherry juice. Add eggs; beat just until combined. Fold in chocolate chips and reserved cherries.
Pour into a crust (crust will be full). Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack.








