As I mentioned earlier, I love Thanksgiving and look forward to this Holiday with much anticipation. This year this holiday was even more special because as a new American myself, I really observed this Holiday not as a resident who follows the traditions of the country I live in, but as an American. This holiday had much more significance this year than it ever had. I really felt blessed and grateful to have been accepted in this country as one of them. And it almost felt as if it was truly my first Thanksgiving in that I had the opportunity to thank all the one that made it happen, and thank all who supported me all those years.
I would have loved to have hosted the Thanksgiving dinner at my house, but it was at my sister-in-law. All I was in charge of, were appetizers and desserts. Though quite easy to do, they seem to take the longest. I chose to offer stuffed mushrooms and Brie and Cherry Tartlets. For desserts, I wanted to offer traditional Thanksgiving desserts: pumpkin, pecan, chocolate pies but chose to offer a variety of small desserts so that everyone would find something they would like. In turned out, most ate a bit of everything. I was so so glad. My desserts were: White chocolate and pumpkin cheesecake, Pear and Cranberry tart, Dark Chocolate Creme in a shot glass, and Small pecan pies.
What did you serve?
Cecile's Cuisine 
I’m happy you and your family had a special Thanksgiving.
I cooked the usual Thanksgiving sides and vegetables for me and the kids. You know I hate to bake, because you have to measure, but I did bake an old fashioned sweet potato cobbler that was pretty good. Maybe you can tweak it and make it a little healthier. Here is the recipe:
Old Fashioned Sweet Potato Cobbler
Ingredients:
4 or 5 small to medium sweet potatoes
2 cup sugar
2 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 dash cinnamon
water
1 stick butter or margarine
***Pastry***
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 cup margarine
1 1/2 tablespoon ice water
Directions:
Peel then cut potatoes in half lengthwise and then slice in about ¾ inch pieces. Cover potatoes in water and boil until almost tender. Reserve water. Dip potatoes out and place in 9×13 pan. Cut 1/2 stick butter and put pats on top of potatoes. Combine sugar, flour and salt; add nutmeg and cinnamon; add reserved water. Pour over potatoes. (You may need to add more water. You want the potatoes to be covered.) Cover with pastry. (I bought pre-made pie pastry instead of making above recipe) Cut pats of remaining butter on top of pastry. Bake at 350 degrees for about 45 minutes to one hour. (You may need to turn on broil at the end to brown the crust a little)
PASTRY FOR COBBLER: Combine flour and salt in a bowl; cut in margarine until mixture resembles coarse meal. Sprinkle ice water over surface. Toss with a fork until moistened. Gently press into a 4-inch circle on plastic wrap. Chill for 30 minutes.
Roll out dough, still covered, to a size that is 1-inch larger than the pie plate. Place crust on top of potatoes and dot with margarine.
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