The Recipe: A five-star dessert, a creamy-creamy barely sweet pumpkin cheesecake. There's three layers, a crust made with ginger cookies and pecans; the cheesecake layer, full of warm pumpkin-pie spices and a splash of bourbon; and a creamy layer of firm, bourbon-spiked sour cream. Make it a day ahead, either in a full-size cheesecake for a crowd or a Thanksgiving buffet or in a mini cheesecake (pictured) for smaller gatherings. The Conversation: The best tip for extra-creamy cheesecake, for this recipe or another favorite? Time and Temperature! Planning Your Thanksgiving Menu? Recipe Ideas Here! ~ Six Thanksgiving Menus ~ ~ How to Make Flaky Tender Pie Crust ~ ~ more Thanksgiving recipes ~ from Kitchen Parade ~ Favorite Recipes for Thanksgiving's Favorite Vegetables ~ ~ Vegetarian Entrées for Thanksgiving ~ from A Veggie Venture, my food blog Isn’t cheesecake just so versatile?! A full-size cheesecake not only feeds a crowd but is a real crowd

Have you wondered why a pot of dried beans just won't cook? Or cooked beans that turn out tough, especially the skins? Or experienced a favorite bean recipe that every once in awhile, just doesn't turn out right? When beans don't cook, you probably wondered if you soaked the beans long enough or if you should just cook the beans longer. You maybe questioned the recipe or worried that your slow cooker was going bad. The real cause? Old dried beans. That's right. Old dried beans don't cook, they just won't cook. ~ Skip Straight to the Details ~ The Great Fall Pantry Purge: Toss Those Beans! In late autumn, many of us experience beans that just won't cook. It's all about timing because this is how it goes, right? The temperature drops, suddenly all we can think about is a big pot of hearty bean soup simmering on the stove. So we check our pantries and sure enough, lucky break, there's a bag or two of beans leftover from last winter!