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Yeah, you probably already know it, but Thanksgiving is just eight days away.
For the last eight years, I fly with my son, Austin, out to spend Thanksgiving with my family, my mom, my sister, her husband, Aunt Phyllis and Uncle Bill, cousin Billy and his wife Lois. With the exception of Christmas, this is the only time of the year that we all get together and it is a good time.
Think about it, who else has put up with you your entire life? Your family. And I for one, may not have been the easiest person to put up with growing up, and in some ways, that is still an on-going process. So, take that extra effort, make sure you connect with what family you have and give “Thanks.”
While sometimes we may not think about it, we really do have a lot to be thankful for. While a lot of our community has been feeling the effects of the economy and other factors, for the majority of us, it could be worse. So in this vein, let's once again think about those less fortunate than us.
If you haven't done so already, go out and get a turkey or two and drop them off at The Salvation Army, Catholic Outreach or any of the fine groups that help provide for those who are down on their luck. Trust me — you will get a really nice, giddy feeling.
Now, what are you going to have for Thanksgiving? Most of us have the traditional turkey, potatoes, veggies, cranberry sauce and an assortment of pies, some turkeys are roasted, some are deep-fried, but when you are with your family, they all taste great.
The recipe for the week is from one of our faithful readers, T-Bone (who also won the three-pack that I put up, see it does pay to respond to us) and sounds really tasty. Could be a great addition to your holiday meals.
Now, if you and your family are game for some exploration during Thanksgiving, there are some really great variations of Thanksgiving food. And don't just stop at Thanksgiving Dinner, come up with something new and tasty for watching the Macy's Day Parade, for watching the football games, whatever, just get out there and cook.
As we approach the holiday seasons, we are still looking for what your favorite holiday meals are. Whether it is something you do just for your family for Christmas, something you bring to large gatherings or even a local restaurant that has a holiday offering that you go to every year, we want to hear from you. When we get enough of your input for the column, we will run them. If you have a special holiday recipe, let us know and we may even run them too. And yes Virginia, there is a Santa Claus. We will pick one of the “Christmas Meal” stories and one of your “Christmas Recipes” to win a three-pack of some really good cheesecakes.. So drop me an e-mail at decadencecheesecakes@mindspring.com, drop us a letter c/o The Free Press. We are only as good as our readers make us. The deadline for this contest is Friday, Dec. 4.
Media Alerts. I will be demonstrating a great little turkey left-over recipe, Turkey Crostinis on KREX News at Noon with Laura and Megan today and then next Wednesday, Nov. 25. I have been invited to be on KDVR Fox 31 Morning Show in Denver with our Cheesecakes and should be on around 8:35 a.m. (It is on Bresnan Cable 7 throughout most of the valley.)
You can now also follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 and on Twitter (www.twitter.com/decadenceGJ).
We are loading up recipes and coupons on our Facebook page and will also be letting our “fans” know of upcoming events, sales and the like. There are even videos. Check it out and become a fan.
Lee is founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com or through the Web site at www.decadencecheesecakes.com.
For the last eight years, I fly with my son, Austin, out to spend Thanksgiving with my family, my mom, my sister, her husband, Aunt Phyllis and Uncle Bill, cousin Billy and his wife Lois. With the exception of Christmas, this is the only time of the year that we all get together and it is a good time.
Think about it, who else has put up with you your entire life? Your family. And I for one, may not have been the easiest person to put up with growing up, and in some ways, that is still an on-going process. So, take that extra effort, make sure you connect with what family you have and give “Thanks.”
While sometimes we may not think about it, we really do have a lot to be thankful for. While a lot of our community has been feeling the effects of the economy and other factors, for the majority of us, it could be worse. So in this vein, let's once again think about those less fortunate than us.
If you haven't done so already, go out and get a turkey or two and drop them off at The Salvation Army, Catholic Outreach or any of the fine groups that help provide for those who are down on their luck. Trust me — you will get a really nice, giddy feeling.
Now, what are you going to have for Thanksgiving? Most of us have the traditional turkey, potatoes, veggies, cranberry sauce and an assortment of pies, some turkeys are roasted, some are deep-fried, but when you are with your family, they all taste great.
The recipe for the week is from one of our faithful readers, T-Bone (who also won the three-pack that I put up, see it does pay to respond to us) and sounds really tasty. Could be a great addition to your holiday meals.
Now, if you and your family are game for some exploration during Thanksgiving, there are some really great variations of Thanksgiving food. And don't just stop at Thanksgiving Dinner, come up with something new and tasty for watching the Macy's Day Parade, for watching the football games, whatever, just get out there and cook.
As we approach the holiday seasons, we are still looking for what your favorite holiday meals are. Whether it is something you do just for your family for Christmas, something you bring to large gatherings or even a local restaurant that has a holiday offering that you go to every year, we want to hear from you. When we get enough of your input for the column, we will run them. If you have a special holiday recipe, let us know and we may even run them too. And yes Virginia, there is a Santa Claus. We will pick one of the “Christmas Meal” stories and one of your “Christmas Recipes” to win a three-pack of some really good cheesecakes.. So drop me an e-mail at decadencecheesecakes@mindspring.com, drop us a letter c/o The Free Press. We are only as good as our readers make us. The deadline for this contest is Friday, Dec. 4.
Media Alerts. I will be demonstrating a great little turkey left-over recipe, Turkey Crostinis on KREX News at Noon with Laura and Megan today and then next Wednesday, Nov. 25. I have been invited to be on KDVR Fox 31 Morning Show in Denver with our Cheesecakes and should be on around 8:35 a.m. (It is on Bresnan Cable 7 throughout most of the valley.)
You can now also follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 and on Twitter (www.twitter.com/decadenceGJ).
We are loading up recipes and coupons on our Facebook page and will also be letting our “fans” know of upcoming events, sales and the like. There are even videos. Check it out and become a fan.
Lee is founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com or through the Web site at www.decadencecheesecakes.com.
Spoon Bread
My aunt always brought what we called “spoonbread” to every holiday meal. You've probably had it at some point but it's just a sweeter, smoother cornbread. Goes really well with some hot soup or chili in the winter.1 (12 oz) box corn muffin mix
1 (8.5 oz) can cream-style corn
1 (8.5 oz) can sweet corn, drained
1 cup sour cream
1/2 cup melted butter
1 cup (4 oz) shredded Swiss cheese
1/4 cup sugar
2 eggs
Combine all ingredients. Mix well with powered mixer.
Bake in a medium (2 qt) baking dish at 350 degrees for approximately 45 minutes or until top is golden brown. A knife/toothpick put into the center should come out clean to ensure it's done.
