http://ivillagers.com/index.php/site/index/ en melissajconnolly@gmail.com Copyright 2008 2008-03-29T22:31:00-05:00 http://ivillagers.com/index.php/site/new_york_cheesecake/ http://ivillagers.com/index.php/site/new_york_cheesecake/#When:22:31:00Z 14 servings 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.  Dessert, Cakes 2008-03-29T22:31:00-05:00 http://ivillagers.com/index.php/site/spicy_pumpkin_split_pea_soup/ http://ivillagers.com/index.php/site/spicy_pumpkin_split_pea_soup/#When:21:05:00Z Serves 6 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. Soup 2007-11-19T21:05:00-05:00 http://ivillagers.com/index.php/site/chocolate_peanut_butter_fudge_with_pumpkin/ http://ivillagers.com/index.php/site/chocolate_peanut_butter_fudge_with_pumpkin/#When:23:58:00Z Ingredients: 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 Dessert 2007-05-23T23:58:00-05:00 http://ivillagers.com/index.php/site/vegan_pumpkin_tart_with_pecan_crust/ http://ivillagers.com/index.php/site/vegan_pumpkin_tart_with_pecan_crust/#When:23:55:00Z Serves: 8 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 Dessert 2007-05-23T23:55:00-05:00 http://ivillagers.com/index.php/site/fat_free_pumpkion_cheesecake_cream_cheese/ http://ivillagers.com/index.php/site/fat_free_pumpkion_cheesecake_cream_cheese/#When:15:58:01Z Ingredients: 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] Dessert 2007-03-25T15:58:01-05:00 http://ivillagers.com/index.php/site/stuffed_pork_chops_from_weight_watchers/ http://ivillagers.com/index.php/site/stuffed_pork_chops_from_weight_watchers/#When:20:22:00Z POINTS® Value: 12 Servings:  4 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. Meat, Pork 2007-01-21T20:22:00-05:00 http://ivillagers.com/index.php/site/three_bean_and_pork_slow_cooker_chili_from_weight_watchers/ http://ivillagers.com/index.php/site/three_bean_and_pork_slow_cooker_chili_from_weight_watchers/#When:20:20:00Z POINTS® Value: 5 Servings:  10 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.  Meat, Pork, Slow Cooker 2007-01-21T20:20:00-05:00 http://ivillagers.com/index.php/site/double_batch_of_the_best_damn_chocolate_chip_cookies_ever_ever/ http://ivillagers.com/index.php/site/double_batch_of_the_best_damn_chocolate_chip_cookies_ever_ever/#When:19:18:00Z Ingredients: 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] Dessert, Cookies 2006-12-27T19:18:00-05:00 http://ivillagers.com/index.php/site/pumpking_cranberry_optional_bread/ http://ivillagers.com/index.php/site/pumpking_cranberry_optional_bread/#When:13:49:00Z 4 eggs 2 cups pumpkin puree 1 cup vegetable oil 4 cups sugar 4 1/2 cups all-purpose flour 2 tablespoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt 4 cups cranberries 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!!!! Bread 2006-11-22T13:49:00-05:00 http://ivillagers.com/index.php/site/spiced_pumpkin_soup/ http://ivillagers.com/index.php/site/spiced_pumpkin_soup/#When:13:34:00Z Yields: 9 1/2 cups or 8 first-course servings Cook Time: about 35 minutes 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.  Soup 2006-10-23T13:34:00-05:00