Thanksgiving dinner was yummy.

Some highlights:

Ted prefers mashed sweet potatoes, although I like them whole. NONE of us like marshmallows on them. I mashed them in deference to Ted, and added just about 1/2 cup brown sugar to the large can of Bruce’s (drained). I also added some butter and milk and cinnamon. They were delicious.

The spiced pecans (both kinds) went over very well. Also, inexplicably, my children went nuts over the canned baby corn, just drained and put on the relish tray.

I used the foil tent method of cooking the turkey, and as usual, it made a wonderful turkey. Our turkey was 26 pounds. I wanted to try the cooking bag, but they are only for turkeys for up to 24 pounds. I slightly overcooked it, because when we tried to lift it to the platter, the legs stayed behind! LOL! But everything was still moist and we’ve been enjoying lots of turkey sandwiches since.

I made blueberry cheesecake and frozen pumpkin pie. I used the Mrs. Smith’s Custard-Style Pumpkin Pie, and it was FABULOUS, but I should have read the directions the day before – it cooks for 75 minutes and has to cool for 2 hours.

Here’s my blueberry cheesecake recipe (it’s really a blueberry cheese pie):

8 oz. cream cheese (room temperature)
1/3 cup lemon juice
2 tsp. vanilla
1 can sweetened condensed milk
1 can blueberry pie filling

Graham cracker crust (either store bought or preferably homemade)

Beat the cream cheese then add the sweetened condensed milk. Beat till smooth. Add the vanilla and then the lemon juice, beating the whole while. Beat a bit more for good measure and then pour it into the crust. Let it set in the fridge for at least a few hours, then pour the pie filling over the top. Let it set some more till it’s time to eat it.

My mom got that out of a magazine when I was a kid, I think, only it was cherry. We much prefer blueberry, but cherry is very good too.