Thanksgiving Prep Tips!

Hello sweet readers! I can’t believe Thanksgiving week is here! I am just so happy to be spending time with family and friends this week. But sometimes, I can get very bogged down with all that there is ‘to-do’ on my list! I’ve come up with a few ways to take some stress out of the preparations…Please leave me your comments if you have other great ideas to add! I would love to hear from y’all! Ok, let’s start by making a grocery list… an actual list, not a mental list! You will never be able to remember things unless it’s on paper (or at least that’s how I am!). Have a family member or friend go grocery shopping with you! Number one, it will be more fun that way and number two, those grocery bags get heavy all by yourself! Once you have your grocery list and you’re ready to start cooking, let’s think about things that can be made ahead of time and refrigerated for a day or two… ! Make as many items as you can the day before so you will have more time to spend with the people you love on Thanksgiving day. Next, if you are having a lot of guests over, try delegating! I know us southern women hate to do it but it really does help lighten your load the week of Thanksgiving if some family members will bring the pumpkin pie and the stuffing! Accept some help! Lastly, enjoy! Try not to get worked up over the place settings and perfect floral arrangements. No matter how much planning and time you put into hosting, something is bound to go awry. When this happens, just remember why you are doing it. Remember the people you are truly thankful for. I promise, the smaller things in life will look much less important. I hope these tips come in handy this week! I can’t wait to hear from y’all 🙂 Lastly, I will leave you with a fabulous recipe that has been in my arsenal for quite some time!… PUMPKIN CHEESECAKE (FromFood Network)

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For Crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For Filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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