Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to share more make ahead recipes for Thanksgiving. Other guests include Courtney Brown from Ruah Woods, Gary Michuta from Hands On Apologetics, and Fr. Robert Nixon, O.S.B., with reflections on silence from Thomas a Kempis. Plus news, weather, sports, and more…
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A Prayer for Grace and Guidance
O Lord God almighty, who has brought to us to the beginning of this day, defend us in the same by Your power; that we may not this day fall into any sin, but that all our thoughts, words, and works may be directed to the fulfillment of Your will. Through our Lord Jesus Christ, Your Son, who lives and reigns with You in the unity of the Holy Spirit, God, world without end. Amen.
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THANKSGIVING RECIPE IDEAS FROM RITA
Sweet Potato Coins
4 medium sweet potatoes, peeled and cut into 1-1/2” rounds
1/4 cup olive oil or more if needed
1 tablespoon fresh thyme leaves
2 generous teaspoons minced garlic
1/4 teaspoon red pepper flakes
1 teaspoon salt
Extra sprigs of thyme
Preheat oven to 400. Toss potatoes with oil, thyme, garlic, pepper and salt. Place standing each coin up on sprayed cookie sheet. Add extra thyme sprigs around potatoes. Roast 40-45 minutes. Serves 4.
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Sweet Potato Soufflé (from listener Karen Lance)
Casserole:
3-4 medium sweet potatoes, peeled, cooked, and mashed
1 cup sugar
3/4 cup melted butter
2 beaten eggs
1 tsp cinnamon
1 tsp vanilla
1/4 tsp allspice
1/3 cup milk
Topping
1/4 cup flour
1/3 cup melted butter
1 cup light brown sugar
1 cup chopped pecans
Mix together casserole ingredients and pour into oblong baking dish.
Bake 15 minutes at 350, then reduce temperature to 300 and bake for 10 more minutes.
Mix together ingredients for topping, add to the top of sweet potato mixture, and bake for another 15 minutes at 350.
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Rita’s Clone of Cheesecake Factory’s Cheesecake
This cake is so rich that I use a 9” pan. If you use an 8” pan, plan on baking a bit longer. An 8” pan makes thicker slices, and they look almost as high as Cheesecake Factory’s. The taste is so similar you wouldn’t be able to tell the difference!
Crust:
1-1/2 cups graham cracker crumbs
1 tablespoon or so of sugar
1/2 to 1 teaspoon cinnamon
5 tablespoons melted butter
Mix until crumbly, not pasty. Pat into 9” springform pan going up the sides a bit. Set aside while making filling:
Filling:
1 pound cream cheese, room temperature
1 cup sour cream
1-1/4 cups sugar
1 teaspoon vanilla
3 tablespoons brown sugar
15 oz canned pumpkin
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
4 eggs, lightly beaten
Preheat oven to 350. Beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and blend. Add eggs and blend until mixed. Pour into pan. Bake 40-45 minutes until center is almost set but still wobbly. Turn oven off but leave cheesecake in with oven door shut for 30 minutes more. This will finish the baking process and prevent a lot of “cracking” on top. Refrigerate several hours or up to 2 days to complete firming up of cheesecake. Garnish with whipped cream and nuts if you like. Serves 10-12.
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Annie’s Family Bread Stuffing
3 Tablespoons chopped onion
1/4 Cup butter
4 Cups dry bread cubes (about 7 slices cut or torn)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon ground sage
2-4 tablespoons water or chicken broth
Cook onion in butter, combine with bread and seasoning. Toss with enough liquid to moisten Makes 3 cups stuffing or enough stuffing for a 4-5 pound chicken. For a 10 pound turkey, double the recipe.
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Matt’s Crispy Oven Roasted Brussels Sprouts with Shallots and Bacon
1 pound Brussels sprouts
1/4 pound bacon, cut into 1/2 inch wide strips
3 shallots
Olive Oil
Black Pepper to taste
Preheat oven to 400. Slice shallots, and cut of stems of Brussels sprouts and halve them. Add sprouts, shallots, and bacon to a large mixing bowl, and toss with olive oil and black pepper. Bake on a sheet pan or in a pyrex dish for 10 minutes, toss, and bake for 5-10 more, until desired crispiness is reached.
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