Thanksgiving Lime Gelatin Salad Recipe

INGREDIENTS:
1 cup boiling water
1 (6 ounce) package lime flavored gelatin mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
1 cup chopped pecans

DIRECTIONS:
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set. 
 
 Mocha Walnut Cookies

INGREDIENTS:
2 cups semisweet chocolate chips
2 tablespoons instant coffee powder
2 teaspoons boiling water
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 cup chopped walnuts

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
In small bowl, combine flour, baking soda, and salt. Set aside.
In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.

Meredith's Cheesecake

INGREDIENTS:
1 cup crushed cinnamon graham crackers
3 tablespoons butter, softened
 
3 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs, beaten
1 pint sour cream
1 cup heavy whipping cream
1 tablespoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan.
In a large bowl, mix cream cheese and sugar until smooth. Stir in eggs, sour cream, heavy cream, and vanilla. Pour into pan.
Bake for 1 hour and 15 minutes. Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. Take out and cool to room temperature. Refrigerate for 3 to 4 hours before serving.