Happy Thanksgiving!

May your stuffing be tasty.
May your turkey be plump.
May your potatoes and gravy
have nary a lump.
May your yams be delicious,
and your pies take the prize.
And may your Thanksgiving dinner
stay off your thighs!

Petite Cherry Cheesecakes #Recipe

I spent the weekend with my brother, his wife, and his wonderful family. I stayed at my nephew’s lovely new home and he treated me like a queen! My niece, who lives in Colorado, was home, so we celebrated an early Thanksgiving. I took cranberry sauce, mac and cheese, and these delicious petite cherry cheesecakes. Needless to say, I put on a pound or two. I love spending time with family!

Petite Cherry Cheesecakes

Makes 24

Ingredients -

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar 
2 eggs
1 tablespoon vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Directions - 

1. Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. (I used festive silver cupcake liners.) Place 1 vanilla wafer cookie in bottom of each cup.
2. In large bowl, beat cream cheese, sugar, eggs and vanilla extract with electric mixer on medium-high speed for 3 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about half full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
4. Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

What dishes are you planning for Thanksgiving?