Gelatin Pretzel Salad Dressed Up For Thanksgiving

Enjoy this creamy pretzel salad with cranberry-flavored gelatin - perfect for Thanksgiving side or dessert.

• 20 min prep time
• 10 hr 20 min total time
• 11 ingredients
• 16 servings

Ingredients:

2 1/2     cups pretzel sticks

3          tablespoons packed brown sugar

1/2       teaspoon pumpkin pie spice

2/3       cup unsalted butter, melted

2          cups boiling water

2          packages (4-serving size each) cranberry-flavored gelatin

1 1/4    to 1 1/2 cups cold water

1         can (11 oz) mandarin orange segments, drained, juice reserved

1         package (8 oz) cream cheese, softened

1        cup granulated sugar

1       container (8 oz) frozen whipped topping, thawed

Directions:

• 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2. Place pretzels in resealable food-storage plastic bag; smash with rolling pin or flat side of meat mallet until crushed. In medium bowl, mix crushed pretzels, brown sugar and pumpkin pie spice. Stir in butter. Press mixture onto bottom of baking dish. Bake 9 to 11 minutes or until set. Cool on cooling rack.
• 3. Meanwhile, in large heatproof bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes.
• 4. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Spread mixture evenly over pretzel crust.
• 5. Finely chop mandarin orange segments; gently stir into partially set gelatin. Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.

Source:  pillsbury.com

Crescent Turkey Shaped Veggie Platter

Charm your guests at Thanksgiving with this tasty turkey appetizer. Change up the veggies if you like!

• 30 min prep time
• 45 min total time
• 7 ingredients
• 16 servings

Ingredients:

1       can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1       container (8 oz) chives-and-onion cream cheese spread

1       cucumber slice

3/4    cup small cauliflower florets

1/2    cup spring mix salad greens

1/2    cup thinly sliced red and yellow bell peppers (1 1/2 inches long)

1       ripe olive, sliced

Directions:

• 1  
  Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
• 2  
  Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
• 3 
   Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
• 4  
  Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.

Source: pillsbury.com

Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.

Ingredients:

• 2 slices bacon, cut crosswise into thin strips
• 1/8 teaspoon crushed red pepper
• 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
• 1/2 cup thin wedges red onion
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt

Directions:

1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.

2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.

3. Transfer to a serving dish and sprinkle with reserved bacon.

Source:  recipe.com

Sage Corn Bread Dressing

Use those day-old leftover corn muffins to make a go-along that's perfect for matching up with roast turkey. And if you drizzle the pan drippings over this, you'd better be ready for some real hearty eating! 

Ingredients:

6 cups coarsely crumbled corn muffins (see Note)

4 slices white bread, torn into small pieces

1 medium-sized onion, chopped

1/3 cup butter, melted

1 tablespoon rubbed sage

1/2 teaspoon black pepper

2 eggs, beaten

3 1/2 cups chicken broth

 

Directions:

1. Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray, set aside.
    
2. In a large bowl, combine crumbled muffins, bread pieces, onion, butter, sage, and pepper. Add eggs and broth to mixture, stirring until well combined.
    
3. Pour into baking dish. Bake 50 to 55 minutes, or until dressing is golden and edges are set.

Notes:

Six corn muffins (16 ounces total) will yield 6 cups crumbled; if you prefer, just crumble cornbread.

 

Source:  mrfood.com

Make Nachos With Thanksgiving Leftovers

Ingredients:

Nacho Chips
Leftover Dressing
Leftover Turkey
Lettuce
Dried Cranberries
Hot Pepper Slices
Cheese


Directions:

Place Nacho Chips in bottom of a sheet pan and then put leftover dressing on chips, then add the leftover turkey, lettuce, cheese, cranberries and hot pepper slices. Place under the broiler and then serve. You can use what ever leftovers that you have on hand if these are not available to you.

Source: bonappetit

Cheesecake Pumpkin Pie

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Directions:

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

Source:  Welcome Home

Maple Orange-Glazed Turkey Roast

Use an instant-read thermometer to determine when the turkey is ready. Cooking the bird on the grill adds a smoky taste. 

Ingredients

• 1   clove garlic, minced
• 1   tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 3/4  cup orange juice
• 1   tablespoon cornstarch
• 1/2  cup maple syrup
• 1   teaspoon finely shredded orange peel
• 1  2 1/2 - 3 1/2 pound boneless turkey roast
•  2   tablespoons butter, melted

   

  Directions: 

   

  1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.

  2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.

  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

   

  Servings: 10 to 12

  Prep Time: 20 mins

 Source: Recipe.com

Buffalo-Style Chicken Fingers

Love wings but not the mess of preparing and cooking them? Substitute this neat-to-eat chicken breast version, which can be made ahead, frozen, and reheated.

Ingredients:

•  1   cup crushed corn flakes
•  1   tablespoon finely snipped parsley
•  1/4  teaspoon salt
•  1   pound skinless, boneless chicken breasts
•  1/3  cup bottled blue cheese salad dressing
•  2   teaspoons water
•  1 - 2   teaspoons bottled hot pepper sauce
•  Celery sticks
•  Bottled blue cheese salad dressing

   

  Directions:

   

  1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

  2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

   

  Make Ahead Tip Make Ahead Tip Place frozen strips in a freezer container. Cover and freeze up to 1 month.

   

  Source: bhg.com

The Perfect Fall Cheese Ball

 

This is no ordinary cheese ball. This is the cheese ball that will get your friends asking: How did you do that?

Ingredients: 

16oz cream cheese, room temp
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled
top of 1 bell pepper for stem garnish

Directions:

1. With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
2. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
3. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!

Source: familyfreshmeals.com

Peter Pumpkin Cheese Puffs

 You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. —Taste of Home Test Kitchen

• Prep: 20 min. Bake: 20 min.
• Yield: 18 Servings

20 20 20 40

Ingredients

:

• 2 tablespoons cream cheese, softened
• 1/2 teaspoon balsamic vinegar
• 1/2 cup water
• 1/4 cup butter, cubed
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 4 drops yellow paste food coloring
• 1 drop red paste food coloring
• 1/2 cup grated Romano cheese
• 2 eggs
• 20 sprigs fresh Italian parsley, stems removed

Directions

• In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
• In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
• Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
• Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.

Originally published as Peter Pumpkin Cheese Puffs in Halloween Party Favorites 2009 , p20

 

Oreo Turkey Cookies

Since it’s Friday (woo hoo!) I thought we’d do something fun.  These little turkeys (speaking of turkeys, did you see what mine did yesterday??) are perfect for school parties, family nights, and Thanksgiving place holders.  At the end there’s an easy pilgrim hat as well.  I don’t really know where this idea originated from- I made the turkeys as a kid as I’m sure many of you have and I’ve seen the little hats all over the internet.  Both Turkey Day classics, so go have some fun!

Ingredients:

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanutbutter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes
*For these kinds of things I love to use the little pre-filled tubes of colored frosting you can buy in the baking isle.  The chocolate is easy to make, and homemade actually works a little better because you can make it stiff.  However for the colored details like yellow and red, these little tubes are great.  It doesn’t really matter what they taste like and they last forever (which is both cool and disturbing at the same time.) I’m using store-bought tubes for everything here purely for convenience- works great!
First step:  Grab a cookie.  You don’t have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candycorn.  If you’re in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks.  I think the candy corn sticks in better with the tip so I leave it on.  Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie.  It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups.  Take a sharp knife and cut a sliver off of one end.  (I don’t need to tell you what to do with the sliver, do I?)  It helps to gently cut in a sawing motion so you don’t break the PB cup.  (Although I wouldn’t have to tell you what to do with a broken one either, would I?)  Cut it from the bottom like I show here:

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall.  My frosting was a bit soft, so they needed the extra support.
Place a dab of frosting on the pb cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.  Wouldn’t want a turkey running around with its head cut off, would we??

While they’re still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak.  Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I’ve used.  A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet.  If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble gobble. Or whatever that thing is called.  What is it called?  I’m too lazy to google.  Extra giveaway entry for the first person who can tell me.  Okay not really but I’ll think you’re awesome.

And there you go, cute as can be!

These make really cute place card holders too, for either a kid, or adult table!  I just made little name tags with my Silhouette (what’s that you say?  You’re bummed you didn’t win a Silhouette and you wish we’d give away another one?  Okay how about this month?  You didn’t hear that from me. Yes you did.  Don’t tell.  Do tell.  Tell Everyone.  Forget it) and then I popped them in there on toothpicks.
How cute is my little turkey family?

Stick one on each plate and everyone will say “Awwwwwwe….” If you have kids old enough to handle making them, it’s a fun project for them to be in charge of.

They’re also darling combined with pilgrim hats.

Those are just marshmallows dipped in chocolate and placed on a fudge strip cookie.  Use yellow frosting to make the buckle.  (Pretty much the Thanksgiving version of the Halloween witch hats seen in this post!)

Source: ourbestbites

15 Different Ways To Make Turkey Cookies The Kids Will Gobble Up

Thanksgiving will be here before we know it and I have rounded up some of my favorite Turkey Cookie Ideas to share with you just in time. I am amazed at how many ways you can make a Turkey Cookie and some of which I had never seen before. So get ready to be inspired with some ideas that would be perfect for your Fall Thanksgiving Party or your Thanksgiving Day dessert table for the kids.

Ok of course us adults will like them too, kids are always just a good excuse to make Cookies and turn them into Turkeys. The other fun part about Turkey Cookies is that if you are able this can be turned into a fun activity for the kids to do. I do this a lot at our holiday parties with the kids. I set up all the goodies with a Sample Cookie or Cupcake and I let them make their own. So keep that in mind as well – the kids love to make them as much as they love to eat them.

So I have gathered 15 different Turkey Cookie Ideas and I will call them the best of the best. They are all easy to make and I have added a link for each of them so you can see the directions too. Just click the purple word links and see how they are made. I wish I can take credit for them all, but I cannot and that is OK because I love nothing more than creative people.  So come on and let me show you all the Yummy Turkeys creations I have found………….
1. Nutter Butter Turkey Cookie Pops – Now this is one I can take credit for since these were my creation. They are simple to make with Chocolate and a Nutter Butter Cookie on a Stick – I think everything tastes better on a stick.

2. Oreo Turkey Cookies – I like these Turkeys, but Oreos are also my favorite cookie of all time. I could skip dinner and just eat these. Just sayin’

3. Handprint Turkey Cookies – These Handprint Turkeys are very cool and I think I really like the Chocolate coating for added sweetness.
4. Candy Corn Turkey Cookies – Simple Sugar Cookies turned Turkey just using a few simple treats – like Candy Corn – YUM

5. Flock of Turkeys Cookies – There are two different styles of Turkeys Cookies in this Flock – some made with Cookies and Marshmallow Pinwheels and the others using Ritz Crackers and Oreos – How cute are they?

6. Fudge Stripe Turkey Cookies – What a delicious combo of Chocolate Covered Cherry Bodies paired up with Fudge Stripe Cookies and a Candy Corn Beak.
7. Handprint Turkey Cookies – What I love about these Handprints is that the print is that of your child and not a cookie cutter. That really gets them into the creating process huh? I think they are super cute.

8. Colored Handprint Turkey Cookies – These guys are all decorated with the colors of a Turkey using a Sweet Cookie Glaze.

9. Marshmallow Pinwheel Turkey Cookies – This is a different take on the Fudge Striped Cookie Turkeys above and I like the way it was done – Super Simple and Cute Cute Cute !!!
10. Nutter Butter Turkey Cookie – This Turkey Cookie is full of so many great treats, Nutter Butter Cookie, Chocolate Wafers, M&Ms, Reese Peanut Butter Cup and Jelly Beans – Wow all of that in one Turkey Cookie – this may be what I have to make this year – lol.

11. Pizzelle Turkey Cookie – I happen to love this one using a Pizzelle Cookie as the Feathers. I think this is so creative  – I love love love it !!!

12. Oreo Turkey Cookies – I love these guys which also use an Oreo Cookie combined with Reese Peanut Butter Cups and Candy Corn. This kids love this one too.
13. Graham Cracker Turkey Cookies – Thsi Turkey Cookie is so different using a Graham Cracker stand and am Orange Gumdrop body. I love all the creativity. So many SWEET Turkeys out there.

14. Pillsbury Turkey Cookies – This cookies is great taking the slice and bake Pillsbury Turkey Cookies and kicking them up a notch with some M&M Feathers – who would have thought.

15. Handprint Turkey Cookie Place Settings – How great would these Turkey Cookies look on your Thanksgiving day Table with all your guests name on them? I really like this idea – don’t you?

Source:  thepartyanimal-blog

Thanksgiving Turkey Cookies

You and your guests will want to gobble up these Thanksgiving Turkey Cookies. Using our refrigerated chocolate chip cookie dough as the base of these adorable cookies, frosting and almond slices are used to decorate the "turkey's" body. For the finishing touches, white and semi-sweet mini morsels are used for the eyes, candy corn as the nose and pretzel pieces are used as the feet for this tasty treat! Who says you can't have turkey for dinner and dessert!

Ingredients:

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 3/4 cup prepared chocolate frosting
• 1/3 cup sliced almonds
• 48 NESTLÉ® TOLL HOUSE® Premier White Morsels
• 48 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
• 24 candy corns
• 48 pretzel twist pieces for feet
  

  Directions:

  PREPARE cookies as directed on package. Cool completely.
  
  FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
  
  NOTE: Candy corns can be used for feathers instead of almond slices.

Source: verybestbaking

Turkey Cookie Treats

Ingredients:

1    pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1egg

1   container (12 oz) Betty Crocker® Whipped chocolate frosting

Candy corn

1   tube (4.25 oz) Betty Crocker® yellow decorating icing

Miniature candy-coated semisweet chocolate baking bits

1   tube (0.68 oz) Betty Crocker® black decorating gel 

 

Directions: 

• 1 Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• 2 Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 3 Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.

Expert Tips

Supply the baked cookies and the decorations, and let the kids decorate the turkeys for fun.

Source: BettyCrocker

Pilgrim Hat Cookies

Ingredients:

16 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
16 small peanut butter cups 

Directions: 

1. Place cookies on work surface; squeeze a dime-size dot of frosting in center of each
2. Unwrap and invert peanut butter cups on frosting, pressing down gently
3. Using the round piping tip, pipe a "hat-band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.

Tips & Techniques:

Can be made up to 3 days ahead. Store airtight at room temperature.

 

Source: Pilgrim Hat Cookies - Woman's Day

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg