Pumpkin Cheesecake

I had made this once before and it was as yummy as I remember. It has all the wonderful fall flavors mixed with cheesecake, wonderful! I leave all the nuts out because I am not a fan! Serve with whipped cream and drizzle with chocolate sauce!

Ingredients:

For the gingersnap crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted

For the filling:
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 lb. cream cheese, at room temperature
3 eggs
1 cup pumpkin puree

For the topping:
1/2 cup pecan halves
1 Tbs. unsalted butter
2 Tbs. granulated sugar

Directions:

Preheat an oven to 350°F. Lightly butter a 9-inch spring form pan. To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container. Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.

http://www.williams-sonoma.com/recipe/pumpkin-cheesecake.html

Caramel Apple Cider

Have you ever had one of those caramel apple pops? This drink was like one of those melted into yummy goodness! So easy to make, and you could easily adjust it to suit your tastes.

1 jug of Apple Cider

4 packets of Spiced Apple Cider

1 cup of Caramel syrup (purchase by hot cocoa)

Heat and serve. If you really want to go crazy, add whip cream and caramel drizzled on top.

Pumpkin Quick Bread

This bread is amazing. I love to eat it for days on end. I warm it up in the microwave and add butter and honey. I also like it plain. It is better than the mix at Williams Sonoma, and cheaper too!

Yield:
2 loaves

Ingredients:
3 cups sugar
1 cup oil
3 eggs
2/3 cup water
2 cups pumpkin (or one, 15-ounce can)
1 cup chopped nuts, optional
3 cups bread flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder

Instructions:
1. In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using).
2. In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth.
3. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.)
4. Bake at 350 degrees for 90 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool.

Easy Lemon Pasta with Chicken

That title does not fit this meal, let me tell you. It was more like an amazing garlic-pepper party in your mouth! I knew my husband would love it instantly. I prefer creamier pasta sauces, but I was just as satisfied with the light coating of this oil-based sauce. I will probably add only 1/8 tsp of red pepper flakes next time because we do have a toddler around here, but for adult palates the amount called for is perfect. I might also add some type of a vegetable into the mix, that would have been a nice addition. Enjoy!

Ingredients
1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/easy-lemon-pasta-with-chicken-recipe/index.html

Chicken and Pepper Jack Taquitos

This recipe was a little bit of a letdown, but with a few alterations we think it could be pretty yummy! The chicken was flavored wonderfully and who doesn't love cheese? We felt the chicken mixture was a little dry, and the corn tortillas do NOT roll. Next time we will use flour tortillas and add a sour cream/salsa sauce to the chicken mixture (Aaron did put some Salsa con Queso sauce on them and thought it was pretty good). We expect it will be delicious with these changes.

Ingredients
2 teaspoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped roasted red peppers, drained (from water-packed jar)
1 teaspoon liquid smoke
8 (6-inch) corn tortillas
1 1/3 cups shredded pepper jack cheese

Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts.

http://www.foodnetwork.com/recipes/robin-miller/chicken-and-pepper-jack-taquitos-recipe/index.html

Garlic Chicken 'n' Gravy

Oh my - This was DELICIOUS! So flavorful! I highly recommend you give it a try. The chicken was wonderful with the mashed potatoes. By the way, I am on the hunt for a good mashed potatoes recipe - I love them.

SERVINGS: 4
TIME: Prep/Total Time: 25 min.

Ingredients:
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Directions:
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

http://www.tasteofhome.com/Recipes/Garlic-Chicken--n--Gravy

Barbacoa Pork

This was a HUGE success with our son. He kept asking for more and more meat. I thought it was pretty close to the original. The next time I make it, I will be sure to use the slowest setting (I didn't have time) so that the pork falls apart easier. I also will make the tomatillo dressing that I love so much.

Barbacoa Pork
3-4 pound pork roast
1 can cola
1 C brown sugar
1 bottle red taco sauce (about 15 oz, La Victoria works best, but Taco Bell brand is OK too)
1 Tb cumin (I didn't have cumin, so I substituted taco seasoning.)

Place pork in slow cooker and fill with water half way up the roast. Cook on low 6 hours. Drain the water and shred the pork, returning the pork to the slow cooker. Combine the remaining ingredients and poor over the pork. Cook on low for another two hours.

By the way, I purchased the SMALLEST pork roast I could find and it made a TON of food. I suggest cutting it half before cooking, inviting a lot of people over, or being ready for lots of leftovers!

http://colliesue.blogspot.com/2008/06/barbacoa-pork.html

Creamy Tomatillo Dressing
1 cup buttermilk
1 cup mayonnaise
1 fresh jalapeno, chopped (remove seeds)
3 medium or 4 small fresh tomatillos (peel off leaf and chop)
½ bunch fresh cilantro, chopped
1 clove fresh garlic, minced
1 envelope Buttermilk Ranch dressing mix
1 tsp fresh lime juice

http://cehansen.blogspot.com/2007/04/recipe-of-month.html

Parmesan Chicken

The chicken of this recipe was very tasty, and clearly not too healthy :) I served it over noodles instead of a salad, but still whipped up the vinaigrette. If we try this again, we will serve it on noodles with a creamy pasta sauce.

Parmesan Chicken
By Ina Garten
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 mixture of Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. .Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken on both sides with the flour mixture, then dip into the egg mixture and dredge in the bread-crumb mixture, pressing lightly.Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.Yield: 6 servings Read more: http://meganscookin.blogspot.com/search?q=parmesan#ixzz0R7JFl8Fb

Confetti Chicken

I had been craving a good, hearty thanksgiving-type meal on the day I cooked this casserole. The flavors were amazing and I think that I am a fan of Worcestershire sauce now! We will definitely eat this again, but we may forgo the breaded topping for some rolls instead. I will probably leave the chicken in tenderloins instead of cubing the pieces.

Confetti Chicken
Casserole
1 c. diced carrots
3/4 c. chopped onion
1/2 c. diced celery
1/4 c. chicken broth
1 can cream of chicken soup
1 c. sour cream
3 c. cubed chicken
1 tsp. Worcestershire sauce
1 tsp salt
1/8 tsp. pepper


Confetti Topping (won't include this next time - bakes up very thick - but it is tasty!)
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, slightly beaten
1/2 c. milk
1 1/4 c. shredded cheese, divided

For casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. IN 3 quart casserole, mix soup, sour cream, chicken cubes, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.

For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk and 1 c. of the cheese. Mix just until blended. Drop tablespoons of topping onto casserole and bake in 350 degree oven for 40 to 45 minutes or until golden brown. Sprinkle with remaining 1/4 c. cheese and return to oven until melted. Garnish as desired.

recipe from Janelle

Lime Cilantro Rice

Lime Cilantro Rice:

2-4 Tbsp butter
2 green onions, peeled and minced
2 cups jasmine rice or long grain rice
grated zest of 2 limes
2 Tbsp fresh cilantro, washed
4 cups hot chicken stock/broth
kosher salt and pepper to taste

Saute green onion in butter then add to all the other things in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft.

This rice is AMAZING! We converted this recipe and just make it in the rice cooker too! Just add the appropriate amount of broth to rice for your cooker and then other ingredients can stay the same. YUMMY!

Creamy Black Bean Salsa Chicken

I love to make Mexican food at home since Aaron isn't too keen on going out to Mexican restaraunts. I was looking for a vegetarian meal, and this would be quite delicious without the chicken. It was so yummy on warm tortillas!

Creamy Black Bean Salsa Chicken

2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3 1/2 - 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. Serve with warm flour tortillas and Cilantro lime rice!

Italian Breadsticks

Italian Breadsticks

1 1⁄2 cup warm water
1 T. yeast
2 T. sugar
3 1⁄2 c. flour
1⁄2 tsp. salt
2–3 T. butter, margarine, melted, or extra-virgin olive oil
Garlic powder/salt
Parmesan cheese

Add the yeast to the warm water and stir. Let it sit for 5-10 minutes until bubbly.
Mix sugar, flour, and salt together. Add the yeast mixture and stir to mix well.
Knead for a few minutes until smooth. Let stand 10 minutes.
Pour melted butter/margarine or olive oil in a 9”x13” baking dish.
Press the dough into the dish, spreading it out to fill it completely.
Cut the dough into strips in the baking dish and sprinkle with garlic and/or Parmesan cheese as desired. (I usually add some extra melted butter or olive oil on top too, but I’m overindulgent like that. You really don’t need to.)
Cover and let rise for 30 minutes.
Bake 20 minutes in a preheated 375 degree oven until golden brown.

http://stolenmomentscooking.com/italian-breadsticks/ from http://fivejs.com/

Chocolate Chip Cheesecake Brownie Cups

These were a disaapointment, I will probably just stick with black bottom cupcakes from now on. I was sad that weren't yummy!

Chocolate Chip Cheesecake Brownie Cups

Cheesecake Filling

1 pkg. (8 oz) cream cheese, softened
1 egg
1/3 c. sugar
1/2 t. vanilla
1/8 t. salt
1/2 - 1 c. chocolate chips

Brownie Batter

1 c. water
1/3 c. vegetable oil
1 T. vinegar
1 t. vanilla
1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 t. baking soda
1 t. salt

1. Beat together the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips and set aside.

2. In a seperate bowl, stir together the water, oil, vinegar and vanilla. Combine remaining ingredients and stir in to the liquid. Whisk together until smooth, or mix on medium speed for 2 minutes. Batter will be thin.

3. Grease two muffin tins, or use paper liners, and fill each with a 1/4 c. batter. Put about one tablespoon of the cheesecake mixture in the center of each cup.

4. Bake at 350 degrees for 20-25 minutes. Cool completely before eating. Store in the refrigerator.
One of the best things about these cups is that they freeze really well and are perfect to grab for a quick treat. Thaw either in the refrigerator for a few hours or on defrost in the microwave for about 30 seconds.

http://stolenmomentscooking.com/chocolate-chip-cheesecake-brownie-cups/

These sound just as delicious as Black Bottom Cupcakes - can't wait to try them!

Blackened Chicken Caesar Sandwiches

This was a huge hit! Try it for yourself to see!

Blackened Chicken Caesar Sandwiches

1 T. olive oil
1 lb. boneless, skinless chicken breasts
2 T. blackening seasoning
1/4 c. Caesar dressing
Monterrey Jack or Munster cheese slices, optional
Lettuce & tomatoes
Rolls

1. Heat olive oil in a large skillet. Cover both sides of chicken with blackening seasoning. Place in skillet and cook about 5-8 minutes per side, until chicken is fully cooked. (You may need to increase cook time if your chicken breasts are very thick.)

2. Cut the cooked chicken into slices. Pile onto buns, top with Caesar dressing, cheese (if desired) and lettuce and tomatoes. Super simple!

I didn't have blackening seasoning, so I made this:

Blackened Seasoning
INGREDIENTS:
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

PREPARATION:Mix the ingredients well and funnel into a shaker. Seal well and store in a cool dry place.

http://stolenmomentscooking.com/

Chicken Alfredo Pizza

This recipe if for a home made pizza dough and the toppings are all up to you. We like to make it with the following:

Toppings:

Classico Red Pepper Alfredo Sauce
Green peppers
Chicken that has been sauteed in Garlic salt and Lawry Seasoning Salt
Mozzarella Cheese
Dough Ingredients:

1 pkg dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tsp oil (we use EVOO)
2 1/2 cup flour

Disolve yeast in warm water. Add other ingredients. Roll dough out on your pizza stone. I have to use lots of flour on my rolling pin to get it flat enough.

Add toppings. Bake at 425 for 15-20 minutes. YUMMY!

Salsa-Rice Burritos

1.5 c salsa
1.5 tsp chili powder
1 c uncooked instant rice
1 can (15 oz) black beans, rinsed and drained
1 can (11 ounces) mexicorn
1.5 c shredded cheddar cheese
Tortillas as desired



Heat 1.5 cups salsa and the chili powder to boiling in 10 inch skillet. Stir in rice; remove from heat. cover and let stand 5 minutes. Stir in beans, corn and cheese.
Serve in tortillas (yummy costco tortillas if you are lucky!)

Baked Mostaccioli

1 pound ground beef (we use ground turkey), cooked and drained
1.5 spaghetti sauce
1 package (12 ounces) mostaccioli noodles
2 cups grated mozzarella cheese
1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees. Combine beef and spaghetti sauce. Set aside.

Cook noodles according to package directions and drain. In a greased 9x13-inch pan, layer half each of the pasta, beef mixture, and mozzarella cheese. Repeat layers, and then top with Parmesan. Cover and bake 40 minutes. Uncover and cook 10 minutes more. Makes 6-8 servings.

This is one of Aaron's favorite meals. I think he would eat it twice a week. I love it too and so does Quinn. Give it a try, it's so easy to make!

101 Things to Do with a Casserole

Cheesy Vegetable-Rice Skillet

1 can (14 and 1.5 ounces) vegetable broth
2 tbsp butter or margarine
1 bag (1 pound) frozen cauliflower, carrots and asparagus (or other combination)
1 package (6.2 ounces) fast-cooking long-grain and wild rice mix
3/4 cup shredded Cheddar cheese (3 ounces(

1. Heat broth and butter to boiling in a 10-inch skillet. Stir in frozen vegetables, rice mix and contents of seasoning packet. Heat to boiling; reduce heat.
2. Cover and simmer 5 to 6 minutes or until vegetables and rice are tender. Sprinkle with cheese.

We loved this and are trying to get more meat free meals. This one is going in the book!

Betty Crocker's Quick and Easy

Ramen Stir-Fry

1 pound beef boneless sirloin
2 cups water
1 package (we used two) oriental-flavor ramen noodle soup mix
1 bag (16 ounces) fresh stir-fry vegetables
1/4 cup stir-fry sauce

1. Cut beef into thin strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.

2. Heat water to boiling in skillet. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Stir in contents of seasoning packet from soup mix, stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot.

This was AMAZING and much better than our regular stir-fry. Aaron cooked it up and did an amazing job. We are going to try it with Chicken Ramen as well.

Betty Crocker's Quick and Easy

Delicious Chicken

3 tablespoons butter or margarine, melted

3 cups potatoes, peels and thinly sliced
1 package (16 ounces) frozen corn
2 teaspoons salt, divided
2 tsp basil, divided (I used a mixed Italian spice)
1 cup graham cracker crumbs
1/2 cup butter or margarine, melted
4 to 6 boneless, skinless chicken breasts

Preheat oven to 375 degrees

Pour 3 tablespoons melted butter in the bottom of a 9x13-inch pan. Combine potatoes and corn in the pan, and then sprinkle with 1 tsp salt and tsp basil (or Italian spice mix).

In a small bowl, combine cracker crumbs and remaining salt and basil. Transfer mixture to a plate. Dip chicken in 1/3 cup melted butter then roll in crumb mixture, coating completely. Place chicken over vegetables. Cover and bake 60-75 minutes, or until chicken is done and vegetables are tender. Remove from oven, uncover and bake 10 minutes more to brown chicken. Makes 4-6 servings.

Surprisingly delicious. Aaron's favorite part is the potatoes. You wouldn't think graham cracker crumbs would work, but they do.

101 Thing to Do with a Casserole

Wild Rice and Chicken

1 package (6.2 ounces) long grain and wild rice, with seasoning packet
1 1/2 cups water
4 boneless, skinless chicken breasts
1/2 tsp dried basil
1/2 tsp garlic powder

Preheat oven to 375 degrees

In a bowl, combine rice, seasoning packet, and water. Pour mixture in to a greased 9x13-inch pan. Place chicken over rice mixture and sprinkle with basil and garlic powder. Cover and bake 1 hour. Makes 4 servings.

YUMMY!

101 Things to Do with a Casserole

Basic French Bread for Bread Machine

Ingredients

1 1/2 cups water, at about 105 degrees
4 cups flour (a flour with at 4 grams protein per serving is best)
1 1/2 teaspoons salt (I use kosher)
2 1/2 teaspoons dry yeast

Directions

1Add to the bread pan in the order yours needs.
2For mine it is water first.
3Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
4This will run well on the normal, rapid, and delay start cycles.