Pumpkin Cheesecake

You got your cheesecake in my pumpkin pie.
Well, you got your pumpkin pie in my cheesecake.

Two great tastes that taste great together!

Servings: 6-8

Hardware: Measuring cups and spoons, spatula, pastry brush, mixing bowl, mixer, foil
Time: Prep: 20 Cook: 45 minutes

Ingredients

• 1 + 1 tablespoon maple syrup
• 1-8 ounce package cream cheese
• 1/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg

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• 1-15ounce can pumpkin puree (not pie filling-I use Libby’s)
• 2/3 cups sugar
• 2 eggs
• 1- 14 ounce can sweetened condensed milk
• 2 teaspoons cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon allspice

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• 1 deep dish pie crust

1. Preheat oven to 350°
2. Bake the pie crust for about 5 minutes. Brush the inside of the pie crust with 1 tablespoon of the maple syrup. (This is to keep the pie crust from getting soggy.)
3. In a large bowl combine the cream cheese, 1/3 cup sugar, syrup and vanilla. Beat on medium speed until smooth. Blend in the egg. Pour the mixture into the pie crust. Spread evenly with the spatula.
4. Mix the pumpkin, remaining sugar and eggs, sweetened condensed  milk, and spices together and beat until smooth.
5. Pour the pumpkin mixture carefully over the cheese mixture.
6. Cover the edges of the pie crust in foil. Bake 35 to 40 minutes or until center of pie is set. Remove the foil the last 5 minutes of baking.

Cool on a wire rack. Serve at room temperature or refrigerate and serve cold. Top with caramel sauce to make this sinfully wonderful.

Easy Caramel Sauce

This is super simple and yummy!

Servings: 1 cup

Hardware: Heavy sauce pan,measuring cup, spoon
Time: Prep: 5 Cook: 10-15 minutes

Ingredients:

• 1-14 ounce bag of caramel chews
• 2/3 cup whipping cream.

1. Unwrap the caramels.
2. Place the caramels and the cream in the saucepan on low. Heat until the candies are melted. Stir frequently.

Serve warm.  Can be stored in an airtight container in the fridge for 1 week.  Goes great with pumpkin cheese cake.

Giving Thanks

We have lost many close relatives this year.  My step-father and Jeff's uncle both lost their battles with cancer.  Remember to be thankful for every moment.  This Thanksgiving sit down with your family and let them know how much you care.  One way to show your love is with this feast.

Appetizers:
Cranberry Bacon Cheese Spread
Phyllo Bites

Side Dishes:
Simply Stuffing
Maple Glazed Carrots
Green Beans
Orangey Cranberry Sauce
Rolls

Main Dishes:
Baked Turkey

Desserts:
Apple Crisp
Pumpkin Cheese Cake

Maple Glazed Carrots

My mom made these all the time when we were kids. They always remind me of home.













Servings: 6
Time: Prep: 5 minutes, Cook: 30 minutes
Hardware: Measuring spoons, cutting board and knives, a saucepan, a colander

Ingredients:

• 1 pound carrots
• 2 cups chicken broth
• ½ stick butter
• ¼ cup brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon orange preserves
• S&P to taste

1. Wash and slice the carrots. Bring the carrots and broth to a boil and cook until the carrots are tender, but not mushy, about 20 minutes. Drain them.
2. Return the carrots and the remaining ingredients to the pan and cook over medium heat, stirring often, until the sugars are melted and most of the liquid has evaporated.
3. Serve warm.

Simply Stuffing

This is a very basic recipe that you can tweak to make everyone very thankful.

Servings: 8-12 side dishes
Time: Prep: 15 minutes, cooking: 30 minutes
Hardware: Measuring cups and spoons, knives and cutting board, skillet, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish

Ingredients:

• 2 stalks celery
• 1 large onion chopped onion
• 1 stick butter
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 3 tablespoons fresh parsley
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups chicken broth
• Cooking spray
• 6 cups of stale bread cut into 1 inch cubes (1 ½ pounds). I use a variety of bread including white bread, cornbread, and left over croutons

1. Preheat the oven to 350°.
2. Spray the dish with cooking spray.
3. Wash the veggies and herbs. Dice the onions and celery and chop the herbs.
4. Heat the butter on medium. Sauté the herbs for 2-3 minutes. Add the celery and onion and cook until soft. Remove from the heat.
5. Stir the herbs, veggies, butter from the veggies, chicken broth, salt, and pepper together in the mixing bowl.
6. Gently toss the bread in the broth.
7. Place the stuffing in the casserole dish and bake for 30 minutes.
8. Serve warm with gravy.

No turkey is complete without stuffings

You can stir in any 2 of these:
½ pound cooked crumbled sausage
½ pound cooked crumbled bacon
8 ounces sautéed mushrooms
1 chopped green apple
¼ cup craisins
¼ cup chopped walnuts

Phyllo Bites

Every party needs a few finger foods to whet guests’ appetites. Phyllo cups provide a crunchy base upon which you can build the perfect bite. My appetizers are delicious, lovely, and really easy to create. For added flair, I like to place my phyllo bites in miniature muffin cups after I have prepared them. After you try my recipes, you can get creative and try your own.


Sunny Brie Bites

Servings: 15 appetizers
Time: Prep: 5 minutes, Bake: 8-10
Hardware: Measuring spoons, mixing bowl, spoons, baking sheet

Ingredients

• 15 ounces of brie (rind removed)
• 15 mini phyllo cups (I use Athens Mini Fillo Shells)
• 8 teaspoons orange preserves

1. Defrost the phyllo cups according to package directions.
2. Preheat the oven to 350°F.
3. Place one ounce brie in each cup.
4. Bake for 8-10 minutes or until golden brown.
5. Top each bite with ½ teaspoon orange preserves.
6. Serve warm.
   
   

The perfect bite

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Curry Goat Cheese Bites

Servings: 15 appetizers
Time: Prep: 5 minutes, Bake: 8-10
Hardware: Measuring spoons, mixing bowl, spoons, piping bag*, baking sheet

Ingredients

• 8 ounces chevre
• 6 ounces cream cheese
• 2 tablespoons sour cream
• 2 tablespoons yellow curry powder
• 15 mini phyllo cups

1. Defrost the phyllo cups according to package directions.
2. Preheat the oven to 350°F.
3. Mix the cheeses, sour cream, and curry powder until thoroughly combined.
4. Place the mixture in the pastry bag. Pipe about one ounce of filling into each cup.
5. Bake for 8-10 minutes or until golden brown.
6. Serve warm.

*If you don’t have a piping bag, spoon the mixture into a plastic bag. Snip off a tiny edge of the corner. Works in a pinch.
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Mediterranean Cheese Bites

Servings: 15 appetizers
Time: Prep: 5 minutes, Bake: 8-10
Hardware: Measuring spoons, mixing bowl, cutting board, knife, baking sheet

Ingredients

• 15 ounces of tomato, basil feta cheese
• 15 mini phyllo cups
• 8 teaspoons pesto
• 2 tablespoons toasted pine nuts

1. Defrost the phyllo cups according to package directions.
2. Preheat the oven to 350°F.
3. Place one ounce crumbled feta in each cup.
4. Bake for 8-10 minutes or until golden brown.
5. Top each bite with ½ teaspoon pesto.
6. Roughly chop the pine nuts. Garnish the bites with chopped nuts.
7. Serve warm.

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Honey Nut Bites

Servings: 15 appetizers
Time: Prep: 10 minutes, Cook: 8-10
Hardware: Measuring spoons, mixing bowl, spoons, small skillet

Ingredients

• ½ stick salted butter
• 3 tablespoon honey
• 3 tablespoons brown sugar
• 15 walnut halves
• 12 ounces cream cheese
• 3 tablespoons powdered sugar
• 1 tablespoon Mirin
• 15 mini phyllo cups (I use Athens Mini Fillo Shells)

1. Defrost the phyllo cups according to package directions.
2. Heat the butter, honey, and the brown sugar in the skillet on medium high. Stir until everything melts. Then turn the pan to medium low and add the walnut halves. Simmer for 5 minutes. Allow the walnuts to cool.
3. While the nuts are cooling, mix the cream cheese, powdered sugar, and Mirin.
4. Evenly divide the cream cheese mixture in the phyllo cups.
5. Top each bite with a walnut half and some of the honey mixture.