I was looking for a cheesecake for Thanksgiving that would be a little different from anything else. I had some bananas and all of a sudden I thought about how much I like banana pudding.

Alot.

The idea of translating a Southern style banana pudding into a cheesecake seemed perfect to me, and with some input from the food gurus on Twitter I came up with this Southern Style Banana Pudding with Bourbon Maple Pecan Glaze.

Was it good? Absolutely!

The cheesecake is very creamy and the banana flavor, although delicate, is incredible. Allow this to sit overnight in the refrigerator because it will help it take on more flavor.

Southern Banana Pudding Cheesecake

• 1 package ‘Nilla Wafers, half turned to crumbs in the blender, half broken into large chunks
• 1/4 cup unsalted butter, melted
• 3 bananas, peeled and sliced

1. 32 ounces cream cheese
2. 2 cups sugar
3. 6 eggs
4. 1 tbs strong bourbon vanilla
5. 16 ounces sour cream
6. Preheat the oven to 375F
7. Mix Nilla  Wafers crumbs and butter and press into a 9 inch springform
8. Wrap the bottom and sides of  the  springform with aluminum foil to seal out water
9. Beat the cream cheese on low speed until blended
10. Add sugar and continue to beat on low
11. Add the eggs one at a time
12. Remove from mixer and fold in sour cream and the vanilla
13. Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) ‘Nilla Wafers.
14. Pour the remaining filling over in the prepared crust carefully
15. Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan)
16. Leave oven door closed and turn off heat. Allow to stand for one hour
17. Remove from oven and bain marie and allow to come to room temperature
18. Chill for 8 hours

about 12-16 servings

Bourbon Pecan Maple Glaze

• 1/4 cup brown sugar
• 1/8 cup bourbon
• 1/4 cup maple syrup
• 1/2 lb pecans, chopped

Bring all of the ingredients except the pecans to a simmer; whisk until the sugar  is dissolved and mixture is reduced by half. It should be thickened.

Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly. Refrigerate until it is time to serve.

images:marye audet

This is a salad that you can serve at room temperature and it is super easy to do. Roast chicken breast pairs with Parmesan encrusted, roast asparagus spears and almonds to create a salad that is unique, but filling and delicious.  Serve it over a vibrant leaf lettuce for a great luncheon salad.

Roast Asparagus and Chicken Salad

• 2 Chicken breasts
• 1 to 2 lbs of fresh asparagus, cleaned, trimmed, and cut in one inch pieces
• 1 cup chopped almonds
• 1 red onion, chopped
• 1 cup grated Parmesan
• Olive oil

1. Preheat oven to 400F.
2. Drizzle chicken with olive oil and place in a pan
3. Drizzle asparagus with olive oil and place in another pan
4. Roast until done. The asparagus should only take about 15 minutes
5. Dice chicken
6. Toss chicken, asparagus, almond, onion, and Parmesan in a bowl
7. Drizzle with balsamic vinaigrette and sprinkle with more cheese.

Makes 6 servings

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 2/3 cup olive oil
• 1 tablespoon chopped garlic
• 2 tbs honey
• 1 tbs dijon mustard
• salt and pepper to taste

Mix together and allow to stand for flavors to blend; about 20 minutes if possible.

image: marye audet

One of the traditional dishes on our Thanksgiving and Christmas menu is Green Bean Casserole. I grew up on it the way you probably did: canned green beans, cream of mushroom soup, Durkee onions. I don’t know what it is about this simple dish that just makes us love it, but we do.

I just didn’t like the additives, preservatives, massive amount of salt, or the funny canned flavor. There has to be a way to make it better….. And there is.

What happens when you substitute fresh, organic ingredients? Magic, that’s what! The cream sauce infused with garlic and bacon, made with portabella mushrooms and half and half becomes succulent, sweet and rich, meaty with mushroom flavor.  The true flavor of the green beans shines and the texture is tender yet with some tooth. (more…)

So. How was your Thanksgiving? Mine was good but weird. I was distracted and overcooked (ahem, burnt!) several things. It was my first thanksgiving since 1978 without Marc and the first one in my life without Marc OR my parents at the table. It was a good day but very low key. I find that a month after the end of my 30 year marriage I am surprisingly over it and ready to go on with whatever God has for me. If you are going through something hard, take comfort in that. And you never know what God has planned for you around the corner. These were delivered to me yesterday from a friend:

We like to think that our lives are unchanging; that things will go on as they have, but every day we grow older, we change, our circumstances change.  (more…)

I just wanted to peek in and wish you all the happiest of Thanksgivings. I hope that you are surrounded by friends and family and laughter and love.

Also wanted to let you know that if you were having problems  with  or questions about your last minute baking or cooking and needed a 911 you can contact me all day long on twitter @MaryeAudet. I will check often and the laptop screen will be up until this afternoon when our dinner is ready.

I just want to leave you with a thought. I hope it is not offensive to my readers in other countries..we should all be proud of the place God has planted us. I wanted to thank all of the men and women away from home today because they are serving the country. It is hard to look at the extra piece of pumpkin pie and not choke up a little. I know that my son is in my heart and thoughts today as he serves.

If you are serving or you have a family member that is…thank you. Freedom comes at great cost. It is never free nor should it ever be taken for granted.

No Better Land Than This
Edgar Guest

If I knew a better country in this glorious world today
Where a man’s work hours are shorter and he’s drawing bigger pay,
If the Briton or the Frenchman had an easier life than mine,
I’d pack my goods this minute and I’d sail across the brine.
But I notice when an alien wants a land of hope and cheer,
And a future for his children, he comes out and settles here.

Here’s the glorious land of Freedom! Here’s the milk and honey goal
For the peasant out of Russia, for the long-subjected Pole.
It is here the sons of Italy and men of Austria turn
For the comfort of their bodies and the wages they can earn.
And with all that men complain of, and with all that goes amiss,
There’s no happier, better nation on the world’s broad face than this.

So I’m thinking when I listen to the wails of discontent,
And some foreign disbeliever spreads his evil sentiment,
That the breed of hate and envy that is sowing sin and shame
In this glorious land of Freedom should go back from whence it came.
And I hold it is the duty, rich or poor, of every man
Who enjoys this country’s bounty to be all American.