Once all the candy sugar highs from Halloween die down, it’s time to focus on the next event on hand- Thanksgiving. For this the man and I really had to put our thinking caps on…we really wanted to make a dish that incorporated Fall and Thanksgiving, but we wanted to be just a little bit different.
So we headed to our local Smart & Final to brainstorm, cause sometimes the hubs makes the best recipes in the store lol. While we were shopping, he got a couple good ideas and we started collecting ingredients. We always grab any First Street Product we see because right now select Smart & Final First Street products (see attached list) are part of the California Milk Advisory Board “Help Our Teachers, Help Our Kids” promotion. Which is a big deal for us since our little one deserves an education where she won’t run out of supplies or books, or even classrooms. Right now, students & families are collecting Real California milk seals from select First Street products, to give to California teachers, some may have collection boxes like the one I made for my daughter’s school.
Then teachers submit seals and each seal counts as one sweepstakes entry. Teachers who submit 100 seals get 25 Scholastic books or $25 school supply gift card. Each teacher entrant gets one Scholastic book. Awesome right? As if that wasn’t wonderful enough, while California Milk Advisory Board is going to announce winners in February, Smart & Final has decided that they’re doing a separate sweepstakes! Entrants who go to FirstStreetSupportsSoCalSchools.com and tell why their Southern Californa school should win will be entered to win $500, $300 or $200 to be donate to the school of their choice EVERY MONTH! That’s right, there will be a total of NINE winners, 3 per month, from those that enter at the site!
You see why we shop there? Schools are important and EVERY little bit counts. So we get to help California schools and cook up something delicious! As usual, my hubs did the cooking (but I
ate it all supervised!) Wondering what we made? Pumpkin Soup and for kicks, a Double Layer Pumpkin Cheesecake. YUM. Check pics and recipe below. Let me tell you… it was AMAZING. The Pumpkin Soup will be a great way to start or complement your Thanksgiving feast and the Double Layer Cheesecake is the perfect ending to your Thanksgiving meal. I hope you enjoy it as much as we did! Be sure to connect with Smart and Final in Facebook and Twitter.
Ingredients (makes 6)
- 3 tablespoons margarine, softened
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 4 slices whole wheat bread or white
- 1 cup chopped onion
- 2 tablespoons First Street butter, melted
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 1 cup heavy whipping cream
- Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
- 2 (8 ounce) packages First Street cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared First Street graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- Preheat oven to 325 degrees F (165 degrees C).
- 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. Cover with whipped topping before serving.