Saturday, November 15, 2008

Thanksgiving at Work

We had our Thanksgiving lunch at work on Thursday. Oh my, what a feast we had. There was turkey and ham and all and I mean ALL the trimmings. We were hurting before the day was done. We have had some rough times in the last few months with the hurricane other issues that it was nice to get together and celebrate something and be thankful for what we have. I made a dessert which was a Cheesecake Factory copycat recipe for Carrot Cake Cheesecake. I think it was a winner. I also brought deviled eggs. I made two kinds (the normal, ordinary kind) and another kind that I call 'loaded'.



4 8 oz. packages cream cheese at room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped nuts (I used pecans)

Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Prepare carrot cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and nuts. Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting. Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine cream cheese, butter, powdered sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Note** This took all of the 65 minutes to bake.


1 dozen eggs boiled and peeled
3/4 cup mayonnaise
1/2 cup spicy mustard
10-12 Spanish olives diced
2 green onions
1/4 cup bacon bits
Garlic powder
Salt and pepper

Cut the boiled eggs in half and scoop out insides. Add the other ingredients and stir until smooth. Fill eggs. Enjoy.


Abby said...

I love BOTH these dishes! I've never had carrot-cake cheesecake, and I've never made deviled eggs (my aunt always brings them), but I'm going to have to give these a try.

Risa said...

Carrot Cheesecake!!! Oh wow, there really is a food God :-) This will be on my MUST TRY list.