2105 Grandin Road, Cincinnati, OH 45208
Thanksgiving Tips & Recipe
Tips for the Host
Develop a Cooking Timeline
Prep ingredients the day before (chop, measure, store).
Use parchment paper on pans to reduce scrubbing.
Chill wine quickly with a damp paper towel wrap.
Clean and Organize Your Refrigerator
Use a cooler as extra fridge or hot box.
Prepare a First Aid Kit (Band-Aids) and have a fire blanket on hand
Make a Comprehensive Shopping List
Freeze pie crusts in advance.
Buy non-perishables early.
Embrace store-bought shortcuts. It's okay.
Set the table ahead of time.
Put trash bags in trash cans ahead of time.
Create a kids’ craft zone with crayons and stickers.
Use simple or one meaningful décor piece instead of large arrangements.
Label serving dishes with sticky notes to stay organized.
Use aluminum trays for sides to reduce cleanup.
Use a disposable tablecloth for the kids’ table.
Ask guest to assist with some tasks.
Pre-wash and stack dishes for serving.
Set timers for every dish to avoid burning.
Make mashed potatoes ahead and keep warm in a slow cooker.
Keep any side dish warm in a crockpot..
Set up a drink station so guests serve themselves.
Keep appetizers simple—nuts, cheese board, fruit.
Use muffin tins to portion stuffing or mashed potatoes.
Have a Thanksgiving playlist ready to go or assign to the music buff.
Have a designated ‘drop zone’ for purses/coats.
Use a rolling cart for extra counter space.
Send leftovers home in disposable containers.
Empty the dishwasher and start a load earlier in the day.
Ensure Your Oven Is in Top Shape
Create a Diverse and Accommodating Menu
Delegate Tasks to Family Members - like the playlist.
Assemble a Stain-Removal Kit
Prepare for Last-Minute Guests
Use Your Garbage Disposal Wisely
Set Up Designated Cleanup Stations
Tips for the Guest
Don’t ask “What can I bring?” — just say “I’ll bring ___.”
Check on last-minute needs: folding chairs, a crock pot, a tablecloth, serving utensils, etc.
Take photos throughout the day and send them to the host. They won’t have time.
Jump in after dinner — clear the table, take out the trash, or start washing dishes.
Send flowers or a thank-you the next day to show appreciation.
Take an appetizer, but keep it simple so not to compete with the main meal.
Bring a bottle of wine or your favorite beverage for people to share.
Bring a dessert.
Bring a cooler filled with ice.
Offer to entertain the kids so the cook can work in peace.
Recipe
I know pumpkin pie is the traditional Thanksgiving dessert, BUT not all of us are fans of pumpkin-flavored stuff. So my mother always made a cheesecake for Thanksgiving. She got great compliments on it every year, and now I’ve taken over as the cheesecake queen. I’d love to share the recipe with you because it’s amazing and really easy to make. Call me if you’d like me to walk you through it.
Now, I said it was easy, and it is. BUT you have to follow the instructions to the letter, or you’ll mess it up.
You will need a springform pan. I have a 10" pan and the recipe fills it. One smaller pan won't work, but two smaller pans will allow you to split and share (if you want)!
Mom's Cheesecake Recipe
(Text "cheesecake" to 513-998-5858 for a copy)
You will need a springform pan. I have a 10" pan and the recipe fills it. One smaller pan won't work, but two smaller pans will allow you to split and share (if you want)!
Preheat oven to 325°F
Base/Crust:
1 1/2 cups Graham cracker meal (Kroger brand $2.79, Honey Maid $4.99)
1/2 cup of unsalted butter, melted (Kroger $3.49 4/pk)
3 tbsp of confectioners (powdered) sugar (you probably have this but $1.50 a bag)
Put the crackers into a large Ziploc bag. I use 1 and 1/2 sleeves of crackers to get 1 and 1/2 cups. It depends on the brand's packaging.
Crush the Graham crackers into fine meal. Use a rolling pin to make it easy.
Blend cracker meal, powdered sugar, and melted butter and press in the bottom of Springform Pan.
No tricks to this mix. Just melt the butter and mix it all.
Filling:
Three 8 oz pkgs of cream cheese at room temperature ($2.49 ea. Philadelphia, $1.99 for Kroger brand)
5 eggs ($1.49 a dozen Kroger brand)
1 cup of granulated sugar (you have this too but $2.79)
1 tsp of vanilla extract ($2.99 Kroger, but can be much more expensive for pure vanilla. Careful what you pick up. It is optional, but I strongly advocate for vanilla extract.)
TRICKY: Beat cream cheese and add eggs one at a time. Seriously - this is key. One at a time. All three packs of cream cheese in the bowl and add one egg, mix. Once blended as well as you can (it will be pretty stiff) add another egg. Keep going until it smooths out, then add another. Repeat.
Mix in sugar and vanilla — I'm a bit generous with the vanilla. (You know — teaspoon, tablespoon - tomato, tomahto.)
Pour the batter into the springform pan and bake at 325°F for about 1 hour. Baking time depends on your pan size and oven, so keep an eye on the center. The cake is done when a toothpick inserted in the middle comes out mostly clean; a few moist crumbs are fine. This is why it’s a good idea to bake a practice cake before your big day.
PUT THE SPRINGFORM PAN ON A COOKIE SHEET WHEN YOU PUT IT IN THE OVEN. It is possible some butter will cook out of the crust and drip through the springform pan.
Topping (THE DIFFERENCE between this recipe and others.)
16 oz. of sour cream ($1.67 Kroger)
1/2 cup granulated sugar
1 tsp of vanilla extract
Mix together until soupy. You only need to mix with a spoon.
When the middle is done, pour topping over cake, turn off oven, and let cake set in oven for 5 mins.
Cheesecake needs to cool and be refrigerated before serving. I don't remove it from the springform pan until it has been refrigerated.
Last of course is a fruit topping (optional). I use cherry pie filling, but blueberries, strawberries, even chocolate or whatever else sounds good works too. Just know the cheesecake stands alone without a topping.
