Thanksgiving

We went to the Hartman's place at Twin Lakes, Idaho, for Thanksgiving again this year. It was a small group compared to previous years. There were the three of us, the three Hartman's (Mary, Richard, Christopher), plus Sherry and Larry Lansford, Carol and Vern Lansford and Opal Adams. John made our favorite apple pie and we also brought a Cheddar and Chive cheese ball (shaped like a pumpkin) with crackers, sweet yams in the crock-pot, and fresh green beans with bacon. It was a quiet and relaxing Thanksgiving Day.

Cheddar and Chive Pumpkin Cheese Ball
16 oz cream cheese
1/2 cup finely chopped chives
1 and 1/2 cups shredded cheddar (sharp or colby)
Assorted crackers
Cheddar slices for pumpkin ribs
Pretzel rod for pumpkin stem
Pie crust to create leaves - cut into small shapes & bake.

Let cream cheese soften to room temperature. Add chives and shredded cheddar. Mix well and form into pumpkin shape. Wrap in plastic wrap and chill for several hours. While in plastic wrap, create the ridges down the side of the pumpkin. Remove wrap. Lay the cheese into the ridges and press. Break off a piece of pretzel rod and add to top for stem. Add a few baked pie crust leaf pieces near the stem.

Yams / Sweet Potatoes
1 cube butter
1 and 1/2 cup brown sugar
1/2 cup maple syrup
4 yams, peeled, cubed and boiled
Mini Marshmallows (optional)

Melt butter in a saucepan with the brown sugar and maple syrup. Place yams in crock-pot, pour on the sauce and right before serving, dot with marshmallows.

Garlic and Bacon Green Beans
12 ounces fresh green beans
3 pieces cooked bacon, chopped
2 medium garlic cloves, minced

Using a large pot, add in water and bring to a boil. Place green beans in water and boil for 4-5 minutes, or until tender. In a saucepan, combine the cooked beans, bacon and garlic clovers. Simmer on low for 2-3 minutes. Add salt and pepper to taste. (Note: since we were traveling, we put all in the crock-pot after the beans were cooked.)

Apple Raisin Cream Pie
Pastry for a double crust pie
7-8 cups thinly sliced peeled tart apples
1 cup sugar
1/2 c. flour
1/2 tsp ground nutmeg
1 tsp ground cinnamon
3/4 cup raisins
1-2 tsp grated lemon peel
1 TB butter
3/4 cup heavy whipping cream

Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, dash of salt and lemon peel; mix together well. Spoon filling into pastry lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-inch circle in dough in center of top crust.

Bake at 400 degrees for 40-45 minutes - best to have a cooking sheet under pie to catch drippings. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand for 5 minutes before cutting. Refrigerate leftovers.