I’ve loved Country Living Magazine since it came out in the 80’s.  Even though my decorating style has changed, you just can’t take the girl out of the country (living).  So this afternoon I was leafing thru my Christmas issue and saw this cookie idea, it just rang my chimes.  And no, I’m not going to make them, so don’t be looking for them showing up on your doorstep, but maybe somebody else will!  So, so cute, buttonhole cookies with ribbon strung through them.

You like the idea, too, don’t you?  I knew you would…

Click here for the recipe and instructions on how to make them, and where you can buy the paper-mache boxes and stencils.

Sometimes a recipe comes along that is just really special.  And since Thanksgiving is just a week away, I wanted you all to see this.  It’s sooooo good, everybody that makes it loves it.  It’s my daughter-in-law Lindsay’s family recipe, I just want you all to know about it in case you’re looking for something really yummy this Thanksgiving. 

You can click the picture to enlarge, or here is the direct link.

I don’t use a mold, I just make it in a 9x9 pan because we like it thick.  A 9x13 works, too, whatever floats your boat.

Enjoy ~ Jan

This fall favorite at Olive Garden can be made at home for a fraction at the cost.  This great adapted copycat recipe tastes similar to the real thing!

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1 cup gingersnap cookies
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 8 tablespoons melted butter

Cheesecake Filling

• 3 (8 ounce) packages cream cheese
• 1 (15 ounce) cans pumpkin puree
• 2/3 cup light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Sour Cream Layer

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Page 2 of 3Olive Garden Pumpkin Cheesecake (cont.)

Ingredients

Whipped Cream

• 2 pints heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Additional toppings

• caramel sauce
• gingersnap crumbs

Directions

1. Crust preparation:.
2. In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
3. Filling preparation:.
4. Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
5. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.
6. Sour Cream Layer:.
7. When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
8. Whipped Cream:.
9. Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
10. When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.

Page 3 of 3Olive Garden Pumpkin Cheesecake (cont.)

Directions

1. Additional notes about cheesecake making:.
2. I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
3. Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.

Source:  Food.com

The best collection you will find anywhere of tried ‘n true Thanksgiving favorites from my girlfriends and family.  Recipes you will use again and again to create your own family traditions.

The recipes will be available all month on Jan CAN Cook, you can access them in the sidebar, or link to them here…