Cookin' Up Creations

It's Turkey Time so let's talk Turkey . . . . Gobble, Gobble, Gobble



This month is all about this fine butterball and his sidekicks also known as cranberries, sweet potatoes, mashed potatoes and gravy, green beans, corn, stuffing, and lots of pie. We will be enjoying delicious challenges based upon your favorite Thanksgiving recipes so get your fat pants out and get ready to be stuffed! This is your opportunity to not only get some great Lyaouts done but to also get some great recipes from our design team.


Remember - A new Blue Plate Special challenge is posted each Monday, Wednesday, Friday and Saturday, and participants have until the 3rd of the following month to complete and post their creations.

Prize will be a $20 Gift Certificate to their favorite online store (random drawing).....



*Winner will be chosen via Random.Org.

For my recipe inspiration, I am using one that we plan to use this year, pumpkin cheesecake!



Here is the recipe:
CRUST:
2 cups graham cracker crumbs
6 TBS unsalted butter melted
1/4 granulated sugar
1 tsp pumpkin pie spice

CHEESECAKE FILLING:
4 8-oz packages cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 can (15 oz) pure pumpkin puree
1/3 cup heavy cream
2 tsp pure vanilla extract
1 TBS pumpkin pie spice

INSTRUCTIONS:
-Preheat oven to 350 degrees. Line bottom of 9" springform pan with foil & spray with nonstick cooking spray.
-In a medium bowl, combine ingredients for crust. Press onto bottom & 1" up the side of the prepared pan.
-Begin to boil water large pot of water for the water bath.
-Combine cheesecake ingredients until batter is completely mixed.
-Pour cheesecake batter into the prepared crust.
-Place the springform pan holding cheesecake into a larger pan. Then pour boiling water into the larger pan until halfway filled to create a water bath.
-Bake 60 minutes. Edges will appear set, but center will jiggle. When you see this, crack the oven door and turn the heat off. Leave resting in cooling oven for 1 hour. When the 1 hour up, carefully remove the cheesecake from the water bath. Place cheesecake on a cooling rack. Let it cool completely. Then place in refrigerator for at least 6 hours.

My husband made this cheesecake for an event last month. We loved it so much that he made another one immediately after the last bite of the first one was done! It is the perfect combination of sweet and tangy. And we WILL be having it again this Thanksgiving.

My cheesecake challenge for you today is...
1) It's "CHEESE"cake. Showcase a picture of one of your favorite people saying "CHEESE" to the camera. (AKA: smiling picture).
2) Cheesecakes are circle shaped (most of the time) when done baking. Add circles onto your project.
3) Since it is Sketch Monday, use the following sketch as a guide.
4) ADDED BONUS: Since this is pumpkin flavored cheesecake, include either pumpkins or shades of orange on your project.

I can't wait to see your cheesecake inspired creation!

Here is the sketch created by Susan Stringfellow at www.SketchSavvy.blogspot.com:


Here is my project:

MMMMMMMMMMMMMMMMMMMM. Stephanie This recipe would be so yummy. I will have to make it sometime. You page is adorable

Love your challenge!

Great challenge and example! Your recipe sounds yummy!

I used a cheesy smile picture, the color orange, and split my circle like in the sketch.

The recipe looks delicious! Great challenge! Adorable example

Ural. It is so pretty

I followed the sketch pretty closely, used circles in my patterned paper and ephemera tucked behind the photo, and I used orange and a pumpkin (the ruler in the photo has a pumpkin for a body!)