Holiday Cookin’

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Since tomorrow is Thanksgiving and all (and not just Libbie’s 1-month “birthday”!) I thought I’d take five minutes to type in two of my favorite holiday recipes for you. I know it might be a little late for Thanksgiving prep … but you could save them for Christmas. Or anytime!

I think if I show up for our big family Thanksgiving without the cheesecake pie ever again, I will be thrown out of the family. It always gets scarfed down. I am kind of sad to be missing the family Thanksgiving this year, but we were not about to travel with a newborn. My parents and sister are on their way here, and we will see the extended families at Christmas this year.


Cranberry, Cherry, and Walnut Chutney

from Cooking Light, November 2005


  • 1 c. sugar
  • 1 c. water
  • 1/2 c. port, sweet red wine, or dark grape juice
  • 1/4 tsp. ground allspice
  • 1/2 c. dried tart cherries
  • 1 pkg. fresh cranberries
  • 2/3 c. chopped walnuts, toasted
  • 1/2 tsp. grated orange rind
  • 1/4 tsp. almond extract
  • orange rind strips, optional


Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, rind, and extract. Garnish with orange rind strips if desired. Cover and chill.


Cherry Cheesecake Pie

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Serving Size: 1 slice

from Woman’s Day Magazine


  • 1 box refrigerated pie crusts (2 crusts)
  • 1/2 c. sugar
  • 1 T cornstarch
  • 2 (8 oz.) bricks Neufchatel cheese
  • 1 large egg
  • 1/2 tsp. almond extract
  • 1 can cherry pie filling
  • 1 egg white, beaten


Heat oven to 350.

Fit 1 crust in a 9-inch pie plate. Cut other crust into 1-inch strips.

Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer until smooth. On low speed, beat in egg and extract.

Spread batter evenly in crust; spoon pie filling on top.

Brush crust strips with egg white. Place strips over top in lattice pattern.

Bake 50-60 minutes, until crust is golden brown.

This delicious pie recipe submitted to Hoosier Homemade’s Holiday Food Fest 2009!

5 thoughts on “Holiday Cookin’

  1. Hope you have a wonderful day….and as to your twitter remark…yes..being up at 3am is what motherhood is all about…even when the child is 20 and you are waiting for them to come home…which is what I was doing the same night you were watching Gilmore Girls.

  2. Those desserts sound heavenly! Thanks for joining in the fun at the Holiday Food Fest! I hope you plan on joining us next Thurs. too!

  3. Two GREAT!!! recipe. I have made chutney in years. I love the combination of ingredients in this recipe. The cheesecake with a cherry topping is a family favorite.

  4. Cherry cheesecake pie is a classic and always a favorite! Yours sounds like an easy recipe to make. 🙂


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