INGREDIENTS:
1 cup Graham Cracker crumbs (store bought works well also)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling
DIRECTIONS:
Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 5 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
Bake for 10 minutes and then lower the oven temperature to 250 degrees F, bake for about 1 hour and 5 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling.
Other serving suggestions:
1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve
2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.
Tips: To cut perfect cheesecake slices, use a wet knife.
Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
Via Pastry Whiz
I made this for a dinner this past Friday night and it was a huge hit. Everyone wanted a piece to take home and it was super easy to make.
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INGREDIENTS
1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
Minced fresh parsley
INSTRUCTIONS
In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature
Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6” X 6” or 8” X 4” work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.
Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
1 Point!
via Kimberley
]]>Traditional smells and tastes with a distinctively vegan personality.
Ingredients
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Directions
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
3. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.
4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
NUTRITION INFO (per serving)
Calories: 340
Fat: 15.6 g
Carbohydrates: 47 g
Protein: 6.9 g
Via Kimberley
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4 tbsp. fat free cream cheese
1 tbsp. pure pumpkin
3 SPLENDA® Flavor Blends for Coffee Packets, French Vanilla
1/4 tsp pumpkin pie spice
Directions:
Combine all ingredients. Enjoy! Serves 2.
[via Hungry Girl]
]]>Ingredients
1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon
Instructions
Preheat oven to 350°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.
In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.
Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150°F.
]]>Ingredients
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste
Instructions
Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
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One pound of butter
1.5 cups dark brown sugar
1.5 cups white sugar
3 tsps vanilla
4 eggs
dash cinnamon
dash salt
2 tsps baking soda
4 cups flour
2 cups oatmeal
3 tbs ground flax seed
2 bags chocolate chips
2 cups crushed pecans
1.5 cups orange-flavored dried cranberries (Trader Joe’s)
Do the usual creaming. Mix in dry ingredients. Mix in additional “stuff.” Drop onto silicon baking sheets using a cookie dough scooper. Bake at 350 for 11 minutes.
[via Dee]
]]>Preheat oven to 350 degrees F.
In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
Note: I normally make one with cranberry and one without. They are both yummy!!!!
Ingredients:
2 tablespoons margarine or butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 small garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 carton (32 ounces) chicken or vegetable broth (4 cups)
1 can (29 ounces) pure pumpkin (not pumpkin-pie mix)
1 can or bottle (12 to 15.2 ounces) carrot juice
1/2 cup roasted shelled pumpkin seeds (pepitas)
Directions:
1. In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.
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directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.
Filling Ingredients:
1 cup firmly packed brown sugar
1/4 cup sugar
1 (29-ounce) can pumpkin
1 (12-ounce) can evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Topping Ingredients:
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold Butter
1/2 cup chopped pecans
Garnish Ingredients:
Heavy Whipping Cream, whipped, sweetened, if desired
Ground cinnamon
Cooking Instructions:
Heat oven to 350°F. Combine all filling ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
Pour into greased 13x9-inch baking pan. Bake for 25 to 30 minutes or until partially set.
Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).
To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired. Store refrigerated.
Yield: 15 servings
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1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans
Directions:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
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2 cups milk
1 lb. velveta
1 lb. Cracker Barrel Cheddar
1.5 lbs. elbow macaroni
2 Tbls. margarine
1 Tbls. flour
pepper to taste
Directions:
Preheat oven to 350.
Boil macaroni til it’s almost done, about 8 minutes. Should be el dante. Strain, place back into pot.
On a medium flame/burner put 2 cups of milk in saucepan. Slowly add cut up cheese (should be in cut into small cube pieces) and slowly cook. You have to CONSTANTLY stir the mixture or it will seperate
or get clumpy. (it took me about 30 minutes to melt all the cheese into the milk).
In a small sauce pan combine about 2 tablespoons of margarine. Melt it and add about 1 tablespoon of flour. Wisk together. It should form a saucey mixture, if too clumpy add more margarine, if too
liquidy add more flour. You can’t really make a mistake, you just have to play around with it until you get a nice saucey not to thick/clumpy mixture.
Add the margarine/flour mixture (it’s for thickening) to cheese/milk mixture. Blend together well. You’ll notice that the cheese mixture will get thicker. You want it to be able to coat a spoon. If not thick enough, make more margarine/flour mixture. If too thick add a LITTLE milk at a time. Once it’s at the right thickness pour into pot with macaroni. Mix together well. Place into dish (I use the rectangular glass pyrex kind) and bake in oven for 45-60 minutes, depending on how crunchy you like it. (I like it to be a little crunchy on top and soft inside, so I baked mine for about 60 minutes) Add pepper to taste.
]]>Ingredients:
2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)
Directions
1. Trim fat from roast. Cut roast into 1-inch cubes. Layer beef, onions, and red sweet pepper in slow cooker. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 hours.
2. If cooking on low, after 9 hours, turn cooker to high. If you are cooking on high already, leave on high and
add zucchini; cook 1 hour more (on high) or until meat is tender.
3. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired.
Makes 6 to 8 servings.
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