Crust:
1 1/4 cups gingersnap cookies (crushed into crumbs)
1/4 cup melted butter
Combine crushed cookies and melted butter. Press into bottom and up sides of 9" springform pan. Bake at 350 minutes until golden -- about 10-12 minutes.
Filling:
4 (8-oz) packages softened cream cheese
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs
The secret to keeping your cheesecake from cracking is not to over-mix the filling. Also, resist the urge to open the door and peek inside the oven while it's cooking (something I'm totally guilty of!).
Beat cream cheese and sugar with mixer on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix until smooth. Add eggs one at a time.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Bake 45 minutes at 300 degrees.
Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm -- at least 4 hours.
Saturday, November 20, 2010
Chocolate Pecan Pie
•Pastry crust for a 10-inch pie (I use a frozen one, but you can make your own if you like)
•2 eggs
•1 cup sugar
•1/4 cup light brown sugar, packed
•1/4 cup flour
•1/4 teaspoon salt
•3/4 stick unsalted butter, melted
•1 teaspoon vanilla
•2 cups coarsely chopped pecans
•1 cup chocolate chips
•Whipped cream or vanilla ice cream for topping
Preheat oven to 400 degrees and place pie dough in pan.
Whisk the eggs together to blend, add in sugars, flour, and salt and whisk until smooth. Then add the melted butter and vanilla.
Stir in pecans and chocolate.
Pour into the prepared pie shell and bake for 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set -- about 30 minutes longer.
•2 eggs
•1 cup sugar
•1/4 cup light brown sugar, packed
•1/4 cup flour
•1/4 teaspoon salt
•3/4 stick unsalted butter, melted
•1 teaspoon vanilla
•2 cups coarsely chopped pecans
•1 cup chocolate chips
•Whipped cream or vanilla ice cream for topping
Preheat oven to 400 degrees and place pie dough in pan.
Whisk the eggs together to blend, add in sugars, flour, and salt and whisk until smooth. Then add the melted butter and vanilla.
Stir in pecans and chocolate.
Pour into the prepared pie shell and bake for 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set -- about 30 minutes longer.
Sunday, November 14, 2010
Sausage and White Bean Soup
1/2 to 1 lb. sage sausage, cooked, drained and crumbled
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk
1 can (14.5 fl. oz.) chicken broth
1 can (15.5 oz.) cannellini (white kidney) beans, undrained
Salt
Ground black pepper
MELT butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through. Season to taste with salt and pepper.
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk
1 can (14.5 fl. oz.) chicken broth
1 can (15.5 oz.) cannellini (white kidney) beans, undrained
Salt
Ground black pepper
MELT butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through. Season to taste with salt and pepper.
After Thanksgiving Panini
Canola oil, to fry
1 pound thick cut bacon, slices cut in 1/2
1/3 cup maple syrup
1 cup all-purpose flour
1 teaspoon cayenne
Salt and freshly ground black pepper
2 cups thinly sliced shallots
1 cup mayonnaise
4 chipotle peppers, chopped
1 tablespoon adobo sauce
1 teaspoon chopped fresh cilantro leaves
1/2 lemon, juiced
1 tablespoon minced garlic
1 roasted skin-on turkey breast, store-bought
6 thick slices good sour dough bread
8 to 12 slices smoked Cheddar
Melted butter, to cook sandwiches
Fill a pot with 2-inches of canola oil and heat it to 375 degrees F (or use yoru deep fryer if you have one). Preheat the oven to 400 degrees F.
Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
1 pound thick cut bacon, slices cut in 1/2
1/3 cup maple syrup
1 cup all-purpose flour
1 teaspoon cayenne
Salt and freshly ground black pepper
2 cups thinly sliced shallots
1 cup mayonnaise
4 chipotle peppers, chopped
1 tablespoon adobo sauce
1 teaspoon chopped fresh cilantro leaves
1/2 lemon, juiced
1 tablespoon minced garlic
1 roasted skin-on turkey breast, store-bought
6 thick slices good sour dough bread
8 to 12 slices smoked Cheddar
Melted butter, to cook sandwiches
Fill a pot with 2-inches of canola oil and heat it to 375 degrees F (or use yoru deep fryer if you have one). Preheat the oven to 400 degrees F.
Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
Friday, November 12, 2010
Cornbread Muffins with Bacon
6 slices bacon, chopped (1 slice per muffin)
1 rib celery, finely chopped (1 cup)
1 apple, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
Salt and pepper
1 box corn muffin mix
1 egg
1/3 cup milk
1 tablespoon poultry seasoning
1/4 teaspoon nutmeg
1 tablespoon chopped parsley
1 tablespoon butter, softened
1 apple, finely chopped (1 cup)
Preheat oven to 400°F.
Sauté bacon in a skillet over medium-high heat. Add celery, apple and onion, season with salt and pepper. Let cool.
Make corn muffins from mix to package directions. Add poultry seasoning, nutmeg and parsley. Fold in bacon, celery, apple and onion mixture. Grease muffin tins with softened butter and bake 15 minutes, until golden and cooked through.
1 rib celery, finely chopped (1 cup)
1 apple, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
Salt and pepper
1 box corn muffin mix
1 egg
1/3 cup milk
1 tablespoon poultry seasoning
1/4 teaspoon nutmeg
1 tablespoon chopped parsley
1 tablespoon butter, softened
1 apple, finely chopped (1 cup)
Preheat oven to 400°F.
Sauté bacon in a skillet over medium-high heat. Add celery, apple and onion, season with salt and pepper. Let cool.
Make corn muffins from mix to package directions. Add poultry seasoning, nutmeg and parsley. Fold in bacon, celery, apple and onion mixture. Grease muffin tins with softened butter and bake 15 minutes, until golden and cooked through.
Tuesday, November 9, 2010
Chocolate Cheesecake Bars
•1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
•2 packages (3 oz each) cream cheese, softened
•3 tablespoons sugar
•1 egg
•1/2 cup miniature semisweet chocolate chips
•1/4 cup caramel topping
DIRECTIONS
1. Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
2. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator
•2 packages (3 oz each) cream cheese, softened
•3 tablespoons sugar
•1 egg
•1/2 cup miniature semisweet chocolate chips
•1/4 cup caramel topping
DIRECTIONS
1. Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
2. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator
Friday, November 5, 2010
Crockpot Broth
Place the bones of your turkey in a large slow cooker; breaking to fit if necessary. Add onion, celery, carrots and enough water to fill 2/3 full. Cover and cook on low for about 10 hours. Strain broth with a colander and refrigerate or freeze. It'll be the best-tasting broth ever!
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