Thanksgiving Dairy Shake

I'm not suggesting that any recipe can take the place of the traditional Thanksgiving  pumpkin pie topped with whipped cream or ice cream, but you may want to ease into the holiday  season with Pumpkin Cheesecake Shake.  It meets one of my most important   requirements for a busy schedule---easy!

You'll find Pumpkin Cheesecake Shake  and other delicious, nutritious dairy recipes at DairyMakesSense.


Pumpkin Cheesecake Shake


Ingredients:

1 can (14 ounces) pumpkin,chilled
3 ounces reduced-fat cream cheese                        
1 container (6 ounces) low-fat  vanilla yogurt
2 cups low-fat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs,optional



Preparation:

Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.

Servings: 6

Thanksgiving Butter Up

Have you tried to butter up your turkey? I know there are many ways to cook a turkey, but I was intrigued by this Dairy Makes Sense  special blend of butter for turkey basting, vegetable seasoning or serving with hot bread. Not only can you try it for Thanksgiving--you may want to share it as a Christmas gift!

Sage,Rosemary, and Thyme Butter

Ingredients:

1 stick (8 tablespoons) unsalted butter,softened
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon finely chopped rosemary leaves
1/4 teaspoon salt

Preparation:

Combine ingredients in a small bowl; stir until well blended. Spoon into an airtight container; store in refrigerator.

Recipe Variations: Use your favorite herbs and/or spices to flavor unsalted butter. Add your own salt to taste. We purchased a combination package of "poultry blend" herbs--sage, rosemary, and thyme--making it super easy to prepare this flavored butter. Sage,Rosemary, and Thyme Butter can be used as a rub to flavor and moisten your holiday turkey. Also, add flavored butter to season any vegetable or serve with hot bread. Give as a gift in an airtight decorative container with lid.

Whipped Cream Tips

No matter how much we eat  during the Thanksgiving  dinner, the meal won't be complete without the pumpkin pie topped with a dollop of whipped cream.  Is it  the pie or the whipped cream that makes the meal complete?  It could be debatable!

Cream is the higher butterfat layer skimmed from the top of the milk before homogenization. Heavy whipping ceam is 36%  butterfat compared to Half n Half at 18% and whips best because the increased butterfat traps air bubbles when being whipped.  We enjoy many other products that contain cream such as butter,sour cream and  in food ingredients  like ice cream,sauces,soups and drinks.

It is suggested when whipping cream:

• keep cream cold before whipping
• chill the mixing beaters and the bowl that you will use for whipping
• once whipped,refrigerate
• cover and store leftovers in refrigerator for 1-2 days

Whipped Cream
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar

Whip cream until soft peaks begin to  form; beat in vanilla and sugar. Don't overbeat. Refrigerate.

                                                        
If you can't make the whipped cream come out even with the pie, a dollop of whipped cream in a good black cup of  coffee makes a delicious drink for a weary shopper the day after Thanksgiving!