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Hey Guys! We all know how stressfull Holidays can be right? Well, let's ease some of that stress and share our thoughts, stories, recipes, and bitches for Thanksgiving. Whether it be a new recipe, family traditions, stressed and wanna hide in the corner of your closet with a bottle of whiskey. It all goes! HAVE FUN!

To Brine or not to brine?

Posted By Community Manager on Nov 20, 2006 at 12:07PM

Getting ready for Thanksgiving and I was wondering how many of you brine your turkey? Can you really taste the difference?

Homemade Holiday Potpourri

Posted By stardiva on Nov 10, 2006 at 7:17AM

This makes an excellent gift. Make sure you make some for yourself too though because it really smells wonderful.

1 jar
5 min 5 min prep

2-4 tablespoons cloves
2-4 cinnamon sticks
4 bay leaves
1/2 orange, sliced
1/2 lemon, sliced

Add orange and lemon slices to dry mixture of spices.
Put in a small sauce pan with 4 cups of water.
Simmer on low to release the fragrance.
TO GIVE AS A GIFT: put ingredients in a decorative jar.
Add enough water to fill jar.
Add a few drops of red food coloring.

Close securely and give with a small gift tag explaining how to use it.
Store in refrigerator when not in use, to prevent molding.
Can be simmered over and over again!

Note, I prefer to use the lesser amount of cloves so that they don't overwhelm the other fragrances.

Tagged with: scent, potpourri

Mini Pumpkin Muffins

Posted By stardiva on Nov 9, 2006 at 8:41AM


Mini Pumpkin Muffin Mix
Estimated Times:
Preparation - 15 min | Cooking - 20 min | Yields - 60 mini muffins

Create a gift worth giving when you prepare this scrumptious pumpkin and raisin muffin mix for friends and relatives.


3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

COMBINE all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.

You could even add chocolate chips!

Tagged with: muffins, pumpkin

Individual Cheesecakes

Posted By stardiva on Nov 8, 2006 at 9:19AM

Individual Cheesecakes

Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper.
(The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.

For Crust:

In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.

For Filling:

In the bowl of your electric mixer, fitted with the paddle attachment, beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for about 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (preferably overnight).

Remove cheesecakes by taking hold of the two strips of parchment paper and carefully lifting each of the cheesecakes from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.

Makes 12 - 1/2 cup cheesecakes.


1 cup (100 grams) graham wafer crumbs or crushed digestive cookies

1 tablespoon (15 grams) granulated white sugar

4 tablespoons (55 grams) unsalted butter, melted


2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

2/3 cup (130 grams) granulated white sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream

Garnish: (Optional):

Strawberry puree