As Thanksgiving is quickly approaching, I can’t help but think about all the past Thanksgivings. Thanksgiving has always been one of my favorites. When I was little, it meant that Santa was coming soon. It felt like it took forever from Thanksgiving till Christmas for Santa to come, though. One month felt like three. Now, it feels like you blink in July, and Christmas is here. Boo to getting older!
I still get that excitement and joy on Thanksgiving that Christmas is officially here.
SANTAS COMING!!!! CANDY CANE LANE is officially lit! So many exciting things are coming. But I also get nostalgic for past Thanksgivings. Oh, I have had many wonderful Thanksgivings with my family.
One that really sticks in my mind was the year my Gram, Lois Liddick, gave me a special surprise. I had asked the year before at Thanksgiving why the turkey was cut ahead of time. As a big family, everyone always brought different dishes. I don’t remember who was in charge of the turkey; I just remember questioning why there was never a pretty bird on the table like there is in commercials and in magazines. (I know, I know. Keep dreamin’, right?) They always looked picture-perfect. I just thought it would be so cool to see a real, cooked, big bird on Thanksgiving.
The following year came, and our big family was getting ready to sit down for a Thanksgiving feast. We always went big, and the food never disappointed. I mean, it’s the Liddick family. We all are pretty darn good cooks. This is what made it hard to not cut a turkey ahead of time. It’s much easier to have it cut and ready for our crazy bunch. It takes us half an hour for everyone just to get through the line for food. Who has time to cut and trim a bird fifteen minutes before we are ready to eat? (I get it now that I am older.)
I’ll never forget it as long as I live.
“Andrea!”
Someone was yelling my name on that Thanksgiving Day.
I walked out into the kitchen, and I believe it was my mom who had told me to sit down at the table. We were at my aunt and uncle’s house, who were hosting. Dave and Sherie Shirn. I sat down at their white with blue-print table. I can see that table as if it were yesterday. I had no idea what was going on as a few others gathered in the kitchen as well.
Suddenly, my Gram comes walking out with this huge, most beautiful turkey I have ever seen!! It was picture-perfect! I couldn’t believe it. As Gram sat it down in front of me, I noticed she even put the little white paper rings around the turkey’s legs!! Just like in a magazine! I was in awe and had the biggest smile on my face. I kept thanking my Gram and asking her how she did it. Here, she made a whole turkey just for me to be on the table. There was another one cut up and ready to eat for the family. I was obsessed with turkey legs, so I had my very own leg off of that big, beautiful turkey. I felt like Pebbles from the Flintstones eating this huge turkey leg.
That was a Thanksgiving I will never forget, and I will always be so thankful for this special moment that my Gram did for me. I have a picture of me and my turkey somewhere in my hundreds of photos. Maybe I’ll have to take the time to go through them and see if I can find it before Thanksgiving to share with you all. It was truly a special Thanksgiving memory. My grandmother is such an incredible woman, and these are the kinds of things she did for her family. I am so blessed.
Oreo Pumpkin Cheesecakes
Ingredients:
• 1 1/2 cup pure pumpkin
• 3 large eggs
• 1/2 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt
• 24 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla
Oreo Crumb Crust:
• 1 1/4 cup Oreo crumbs
• 4 tbsp melted butter
Preheat the oven to 350 and line the cupcake pan with cupcake liners. In a medium bowl, combine the Oreo crumbs and melted butter. Using a tablespoon, spoon the Oreo mixture into the cupcake liners and press down lightly.
Using a large mixing bowl, mix well until combined the following:
Pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt.
In another large bowl, beat together the cream cheese, sugar, and vanilla.
Combine the pumpkin mixture into the cream cheese mixture and beat until smooth.
Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.
Once filled, place in the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly giggles. (Kinda like my mid-section, haha!)
Remove from the oven and completely cool to room temp.
Once cooled, place in the fridge overnight. When ready to eat, serve with whipped cream, a mini-Oreo, and a sprinkle of Oreo crumbs. ENJOY!
