Paula Deen's Copper Pennies and a Southern Living Cheesecake

I have no idea how this dish got named "Copper Pennies".  The only reason I can think of is the carrots resemble pennies. I have no idea about that but I am certain of its deliciousness. And it ranks high on our family's list of top salad items.  I made these "pennies" on Mother's Day this year and they were a hit, especially with Brandon's family. So, a few months back, Brandon's Momaw asked that I make them for Thanksgiving lunch.  I was glad to have a reason to make them again.  They seem to go along with any meal and taste even better after they have sat in the refrigerator for a few days. I prepared the "pennies" on Saturday before Thanksgiving. I simply covered them tightly with plastic wrap and didn't open them back up until the following Thursday afternoon. Okay, that's a lie. I dipped out a small amount to go with my lunch on Tuesday (and if I remember correctly, I may have had a little more on Wednesday, too...oops!).  Anyway, Paula Deen says that they can be stored in the refrigerator for up to six weeks. So there you go, it's a make-ahead type of dish, which adds another reason to try them.

Copper Pennies
Paula Deen

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 tsp dry mustard
1 tsp Worcestershire sauce
1 tsp salt
1 tsp coarsely ground black pepper
1 (10 3/4 oz) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

In the words of Paula Deen, "Best dishes, y'all!"


Also, I wanted to share the dessert recipe I made for Thanksgiving. WOW! It was a Pumpkin-Pecan Cheesecake with praline topping that was featured on the cover of November's Southern Living issue. I was very proud of myself after it was completed so I took a picture and posted on Facebook. I received many compliments on it's apparence and several friends mentioned that they wondered if it would taste as good as it looked...

Well, I am here to tell ya that not only did it taste as good as it looked but it was five times better! The praline topping was by far the best part. Check out the recipe Here.

Enjoy,

Marie

A Dish a Day: Dessert

It's now one week until Thanksgiving. It's one of our favorite holidays, and that's not just because of the delicious, to-be-expected dishes that will be served. It has more to do with the holiday's purpose. It is a day set aside from fast-paced life to reflect on the many blessings from our loving God. This quote sums up the definition of "thanksgiving": 

"So once in every year we throng

Upon a day apart,

To praise the Lord with feast and song

In thankfulness of heart."

-Arthur Guiterman, The First Thanksgiving

We are going to count down the days to Thanksgiving with some of our favorite dishes that are must-haves on this special holiday. Count your blessings and enjoy the company of family, friends, and good food. Let's start with last course and what we consider the best part of the meal, dessert.



Pumpkin Crisp
Source:  myrecipes.com

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 (18.25 oz) pkg butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream/ice cream (optional)
Ground nutmeg (optional)



Stir together first 5 ingredients. Pour into lightly greased 13 x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream or ice cream, if desired (We prefer it served hot and topped with ice cream). Sprinkle with nutmeg or ground cinnamon, if desired.

Makes 8 to 10 servings.




















Pumpkin Chiffon
Source:  Jennifer Hayes via Ann Hayes

1/4 cup sugar
1 3/4 cup graham cracker crumbs
1/2 cup butter, melted
1 (8 oz) cream cheese, softened
2 eggs, beaten
3/4 cup sugar
3/4 cup milk
2 (3.4 oz) pkgs instant vanilla pudding
1 (15 oz) can pumpkin
dash of ground cinnamon
1 (8 oz) Cool Whip, thawed and divided
1/2 cup chopped pecans

To make crust, combine sugar, graham cracker crumbs, and melted butter and press into 13 x 9 x 2-inch dish.

Combine cream cheese, eggs, and sugar and beat until fluffy. Spread over crust. Bake at 350 degrees for 20 minutes and allow to cool completely.

Combine pudding mix and milk. Beat 2 minutes at medium speed. Add pumpkin and cinnamon. Mix well. Stir in 1 cup of Cool Whip and spread over cream cheese layer.

Top with remaining Cool Whip and sprinkle with chopped pecans.

Refrigerate until ready to serve.

Happy Cooking and Many Blessings,

Marie