Thankful for Thanksgiving

I didn't forget Thanksgiving. My dancing elves post may have distracted me from the wonderful Thanksgiving holiday for a moment but not for long. I absolutely love Thanksgiving. To me it's a holiday that is centered on family and being grateful for all that I have in my life, which is A LOT. I love my husband, my children, my parents, my sisters and brother, my extended family, wonderful friends, and so much more.

We had a great Thanksgiving holiday at my home where we hosted dinner for Mom and Dad, Glen and his family, Kayce and her family, Rebecca, and Carol. I loved every minute of the chaos and house full of kids. I was able to get several pictures of the event but I'm posting my favorite one below.

Can you guess why this is my favorite? ......... It totally makes me laugh.......... Do you see Evan just digging in to that big ol' turkey leg. That is a priceless picture and one that Evan is going to be so mad at me for posting.

Another favorite thing about Thanksgiving is the PIES!!!!

We had all sorts of pies to gorge ourselves with this year. We had the traditional pumpkin pie (thanks Kayce!), yummy chocolate cream pie (thanks Mom!), and delicious pumpkin cheesecake. The pumpkin cheesecake is something I make every year because of all the requests. All year long, all I hear is "Marcy when ya making that yummy pumpkin cheesecake?" I just blush from all the praise I recieve. (you all know I'm just being silly, right?)

Seriously, I can't take the credit for this yummy cheesecake. I wish I could. I got the recipe for this cheesecake from Libby's Pumpkin website, http://www.verybestbaking.com/default.aspx. It has some yummy, yummy recipes. Here's the recipe for the Pumpkin Cheesecake, give it a try.

PUMPKIN CHEESECAKE

Ingredients:
CRUST
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

CHEESECAKE
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

TOPPING
1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Directions:PREHEAT oven to 350° F.FOR CRUST: COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.FOR CHEESECAKE: BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.FOR TOPPING: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.