Pumpkin Cheesecake

I got this recipe from Noelle Bastian a few years ago. The original recipe makes bars, but we do it in the cheesecake pan and like it a little better...

Crust:

20 chocolate graham crackers

2T sugar

4T butter, melted

Filling:

2 pkgs cream cheese

1c sugar

1c canned pumpkin puree

3 large eggs

3T flour

1t pumpkin pie spice

1/2t salt

4 oz chocolate, chopped

Preheat oven to 350.

Blend cookies with sugar until finely ground (1c crumbs). Add butter, pulse til moistened.

(If you do this in the Blendtec, it takes 3 whole seconds, it's incredible!)

Transfer crumb mixture to pan, press into bottom. Bake til fragrant and slightly firm (12-15 min). Cool.

Place cream cheese in food processor, blend til smooth. Add sugar, pumpkin puree, eggs, flour, spice, and salt.

Melt chocolate 30 seconds at a time in microwave. Add 1 c pumpkin mixture, stir to combine.

Pour remaining mixture into spring form pan. Drop dollops of chocolate onto pumpkin mixture, swirl. Bake til set, but jiggles slightly (about 40-50 min).

Cool, cover and chill til firm (about 2 hours).

Pumpkin Crunch Cake

1 15 oz can pumpkin puree

1 12 oz can evaporated milk

4 eggs

1 1/2 c white sugar

2 t pumpkin pie spice

1 t salt

1 pkg yellow cake mix

1 cup chopped pecans (optional, yuck!)

1 c margarine, melted

1 8 oz container whipped topping

Preheat oven to 350. Lightly grease one 9x13 in baking pan.

In large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into prepared pan.

Sprinkle cake mix over top of pumpkin mixture and pat down. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.

Bake for 60-80 min, or until done. Top with whipped topping when ready to serve.

Stromboli

1 16oz loaf frozen bread dough, thawed

1/4 lb thinly sliced ham

1/4 lb sliced hard salami

1/2 t dried basil, divided

1/2 t dried oregano, divided

3 oz sliced provolone cheese

1 c shredded mozzarella cheese

2 T butter, melted

1 t cornmeal

Place bread dough on lightly greased baking sheet; pat to a 15x10-in rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle with 1/4t basil and oregano. Arrange provolone over herbs, top with mozzarella; sprinkle with remaining herbs.

Moisten all edges of dough with water. bring each long edge of dough to center; press edges together securely to seal. Seal ends.

Brush dough with 1 T butter. Sprinkle with cornmeal, carefully invert. Brush top with remaining butter. Bake at 375 for 20-22 min.

Fresh Peach and Cream Cheese Pie

I'm intimidated by pie crusts...so when I saw this had a graham cracker crust I was all over it! :)

I found the recipe here:

www.jamiecooksitup.blogspot.com Time: 1 hour + 1 hour chilling time Yield: 2 pies Peach Topping: 1/2 C water 3 T cornstarch 2 large peaches, peeled and smashed up 1 C sugar 1/2 t almond extract 2 T butter 8 peaches, peeled and sliced Crust: 3 C graham cracker crumbs (about 2 packages) 7 T butter, melted 1/2 C sugar 1/8 t cinnamon dash salt Filling: 2 8 oz packages cream cheese, softened 1 16 oz cool whip 2 C powdered sugar 2 t vanilla dash salt PEACH TOPPING 1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it's all combined. 2. In a separate bowl smash up the 2 peaches. 3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up. 4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it's nice and thick. Set it aside to cool. Give your self a high five. CRUST 1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined. 2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. FILLING 1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth. 2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth....again with the smooth. 3. Add your cool whip....and get the old girl rolling. Blend it up until it's fluffy-ish. Wow. That's technical. 4. Put half of the filling into each crust. Spread it out evenly with a knife. 5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. *I only made one pie...the recipe was very simple to 1/2* *I will make this again, but next time I'll make some homemade whipping cream to substitute for the cool whip...It's my opinion, but I think homemade flavor is better than cool whip!

Smoked Salmon Dip

Landon's brother sent him some smoked salmon from washington for his birthday this year, along with this awesome recipe he shared with us for Bexley's blessing.

2 chunks smoked salmon

4-6 oz grated smoked cheddar

8 oz cream cheese

1/4 red onion, finely chopped

1 t garlic powder

Mix all ingredients, serve with crackers.

Leftover Roast on Focaccia

The best Sunday dinner is roast and potatoes and rolls, but even better is using the leftover roast for a sandwich! And my sister in law came up with the greatest idea to use homemade focaccia bread for the sandwich.

First, the Roast:
We usually sear the roast in butter, then cook some onions in the pan afterward and throw it all in the crockpot. Add some water and a few seasonings (salt, pepper, cumin, garlic powder, etc) and let it cook as long as possible. An hour or so before it's done, shred the meat and let it sit in all the juices for a bit.

Focaccia Bread
Put the following in to the bread machine in this order:
1 c lukewarm water
1 t sugar
1 1/2 t salt
1/3 c olive oil
2 1/2 c flour
1 t dried basil
1 t rosemary
2 t yeast
Set to dough. When done roll out, cover with towel and let rise at least 40 min. Brush with olive oil and sprinkle with parmesan cheese. Bake at 425 for 15 min.

We add cheddar cheese, tomatoes, mayo, and avocado to our sandwiches.

Flautas

This recipe came from a homemade cookbook Mindy Royce gave to me a couple of years ago to help me be a better cooking wife!

1 pkg flour tortillas
2 T onion
1 pkg cream cheese
2 chicken breasts
1/2 pkg taco seasoning
vegetable oil
We add a little shredded mexican cheese to the mixture

Cook chicken and shred into small pieces (we cooked the chicken in broth). While chicken is cooling, heat oil over medium-high heat (add enough oil to cover bottom of pan). When chicken is warm (not hot or it will melt the cream cheese too much), mix with 1/2 pkg cream cheese, onions, and taco seasoning. Mixture should be like a chicken salad consistency. Depending on size of chicken breast, you may need to use the other half of cream cheese. Once mixed to correct consistency add heaping scoopful to center of flour tortilla. Roll tortilla and cook in oil until lightly brown and crispy, then flip. Repeat until remaining mixture is gone. Top with sour cream, cheese, salsa, guacamole, etc.

Reese's Peanut Butter Cheesecake Bars

7 whole graham crackers, or ½ cup graham cracker crumbs

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

3 tablespoons brown sugar

2 tablespoons all-purpose flour

⅛ teaspoon salt

2 packages (8 oz. each) cream cheese, softened

⅔ cup granulated sugar

2 whole large eggs

¼ cups sour cream

1 teaspoon vanilla extract;

12 whole (0.75 oz each) Reese's Peanut Butter Cups

2 ounces bittersweet chocolate, chopped

1. Preheat oven to 325 degrees Farenheit.

2. Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

3. For the crust, place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds (skip this step if you have crumbs).

4. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.

5. Bake until the crust is beginning to brown, about 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.

6. For the filling, in a large bowl, beat the cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently.

7. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated.

8. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.

9. Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over the top of the cooled crust. Spread evenly.

10. Bake (still at 325) until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, about 35 to 40 minutes, rotating the pan halfway through baking.

11. Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

12. Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

13. Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds.

14. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve!

Chicken Corn Chowder with Sweet Potatoes

I'll admit, soup on rainy days always hits the spot (even in the summer) for me. Plus fall is just around the corner! I found this recipe HERE....they have lots of yummy recipes!

INGREDIENTS:

3c. 2 % milk (I used 1/2skim and 1/2 heavy cream because that's what I had)

1 (8.5 oz) box Jiffy corn muffin mix

2 TBSP butter

1 onion, chopped fine

3 cloves minced garlic

1/2 tsp ground cumin (i added a little more)

1/2 tsp dried oregano ( i added a little more)

1 c. shredded Monterey Jack cheese

3 c. frozen corn

1/2 c. chopped fresh parsley (or 2 TBSP dry)

2 qt. chicken broth

2 small chicken breasts cut into 1/2 inch cubes (i think i used 3)

2 large sweet potatoes, peel and cut into 1/2 inch pieces

salt and pepper to taste

DIRECTIONS:

Mix milk and muffin mix in bowl till well combined, meanwhile beat butter in large pot over MED heat till foaming, then add onion and cook until softened (~8min).

Stir in garlic, cumin, oregano, and cook till fragrant (~1min).

Add broth, chicken (raw), and sweet potatoes. Simmer till chicken is cooked and sw.potatoes are tender (~8min).

Stir in milk/muffin mixture and simmer till soup thickens (might take up to 10 min or happen quickly.

Add cheese and corn and cook till cheese melts (~2min)

Stir in parsley and season with S&P

**This recipe made a ton, so I ended up freezing 2-3 quart size bags for later. It tasted good after thawing too....the sweet potatoes were a bit softer though the 2nd time around.**

Green Sauce Enchiladas

Green Sauce Chicken Enchiladas


1-2 pkgs tortillas
1-2 cans black beans
1 roasted chicken
1-2 cans green sauce
jack cheese
1 8oz container sour cream
2 cups salsa
Avocado (optional)

Preheat oven to 350.
Shred chicken.
In each tortilla, spoon a row of black beans, shredded chicken, green sauce, cheese, sour cream, and salsa. Roll up tortillas and fill 9x13 pan. Top with green sauce and cheese.
Bake for 30-35 minutes.
Top with avocado.

Mandarin Bowtie Pasta Salad

Ingredients
16 oz bowtie pasta

Dressing:
1 cup oil *veggie or canola*
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper


10 oz fresh spinach
6 oz craisins
3- 11oz cans mandarin oranges (drained)
2- 8 oz cans water chesnuts (drained)
1/2 cup fresh parsley- chopped
1/4 cup toasted sesame seeds
1 bunch green onions- chopped
6 oz honey roasted peanuts
2 cups cooked chicken cut to sm. pieces

Directions

Cook pasta according to directions, then chill. Mix dressing and add to pasta and marinate for atleast 2 hours. Mix remaining ingredients in a large bowl. Toss with pasta and dressing right before serving.

This is a large recipe great for parties or showers.

(NON) Fried Icecream

I made this for Cinco de Mayo and it was so yummy!

I got the recipe at our ward cooking group last month from Julia M.

2 c. Rice Crispies cereal

1 c. chopped nuts (I used pecans, but walnuts would be good too)

1 c. flaked coconut

1 c. brown sugar, packed

1/2 c. butter (=1 cube), melted

1/2 gallon vanilla icecream

Take icecream out of freezer to let soften a bit

Mix first five ingredients in saucepan (make sure butter is already melted) and cook on Med-Low heat.

Stir frequently and cook only until brown sugar is melted. *Be careful not to let it burn*

Pour 1/2 of the mixture into the bottom of a 9x13 pan

Cover with Icecream...I think the easiest (non-messy) way to get it into the pan is making sure you buy it in a cardboard container; cut the sides of the container and then slice the icrecream (about 2 inches or so) and lay it into the pan. That way it's already flat and there's not much smoothing to do!

Lay rest of mixture on top of icecream and freeze.

Drizzle with chocolate or caramel sauce before serving.

*The next time I make this I think I will 1 1/2x the crunchy mixture for more flavor. AND I will also add some cinnamon to the mix;I think that would be yummy since most fried icecreams have it!

Enjoy!

Chocolate Mini Cheesecakes

Ingredients:

1 1/2 cups vanilla wafer crumbs

6 tablespoons melted butter

6 tablespoons powdered sugar

6 tablespoons Hershey’s cocoa

1/2 cup Hershey’s cocoa

1/4 cup butter or margarine, melted

3 (8 oz.) packages cream cheese

14 oz. sweetened condensed milk

3 eggs

2 teaspoons vanilla extract

2 cups semi sweet chocolate chips

1 cup whipping cream

1 teaspoon vanilla

1 pint fresh raspberries

Directions:

1. Preheat oven to 300 degrees F. Paper-line or spray with cooking spray 24 muffin cups.
2. Stir together vanilla wafer crumbs, butter, sugar, and 6 tablespoons cocoa to make crust. Press 1 heaping tablespoonful of crumbs into bottom of each cup.
3. Stir together 1/2 cup cocoa and melted butter. Beat cream cheese until fluffy; then beat cream cheese into cocoa and butter mixture.

4. Gradually mix in sweetened condensed milk; mix in eggs and vanilla and spoon into cups. Bake 35 minutes or until set. Cool.
5. Melt chocolate chips with whipping cream and vanilla. Stir until smooth. Spread over cooled cheesecakes and top with a raspberry (if desired).

6. Refrigerate until set, and enjoy!!

*This makes about 24 cupcake-size cheesecakes.

Stuffed Peppers

6 medium green peppers

1 lb. ground beef

1/3 c. chopped onion

1 lb. can of tomatoes

1/2 c. water

1/2 c. uncooked rice

2 TBSP worchestershire sauce

1 c. sharp American cheese, shredded

Cut off tops of green peppers, remove seeds and membrane. Precook in salted, boiling water (4-5 min), drain and sprinkle inside of pepper cups generously with salt.

Cook beef and onion till meat is lightly browned (season with salt and pepper)

Add tomatoes, water, rice, and worchestershire sauce. Cover and simmer till rice is tender (about 15 min).

Stir in shredded cheese. Stuff pepper cups and stand upright in a baking dish or cake pan.

Bake uncovered at 350 degrees for 20-25 minutes.

Thai peanut chicken

This is a BHG recipe that we tried and loved!http://www.bhg.com/recipe/chicken/thai-peanut-chicken/
1 13.5- or 14-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
1 tablespoon toasted sesame oil
2 teaspoons red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved
2 tablespoons vegetable oil
2 tablespoons snipped fresh cilantro
2 cups hot cooked rice

directions
1. In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

3. In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish. Pour peanut butter mixture over chicken. Cover loosely with foil. Bake for 1 hour for chicken (1-1/2 hours for Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

4. Transfer chicken to a serving platter. Skim fat from sauce in dish. Spoon some of the sauce over chicken. Sprinkle with cilantro. Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Cocconut mango sticky rice

1 cup Thai Sweet Rice or Jasmine rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces
1/4 cup brown sugar )
1 can coconut milk
1/4 tsp.
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Cover rice with cool water and soak for 20-60 mins
Steam rice.
In small sauce pan add all ingredients except rice and cornstarch mixture.
Bring to a gentle boil, Turn the heat down to medium-low
Allow to simmer for 5 minutes,Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. add steamed rice and simmer for 5 more mins.
Add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls.

Andes Mint Cookies

1 1/2 c. butter (3 sticks)

4 TBSP. water

3 c. brown sugar

4 eggs

4 c. semi-sweet chocolate chips

2 1/2 tsp. baking soda

1 tsp. salt

5 c. flour

1 bag Andes Mints chips (chopped small)

In a saucepan melt butter, brown sugar, and water on LOW heat.

ADD chocolate chips and only melt 1/2 way (doesn't take long). Take off stove and put in large bowl for 10 min.

Beat in eggs one at a time.

Add flour, salt, b.soda and mix.

Chill in fridge for 1 hour (its a weird consistency, but dough will stiffen up in fridge)

Bake @ 350* on foiled pan for 9-10 minutes

Top and swirl with Andes Mints pieces as soon as they come out of the oven. ENJOY!

***FYI***

This recipe makes a TON of cookies! (~ 6 dozen or so)....

you could easily 1/2 the recipe for a smaller batch.

Chicken Pot Pie

Easiest and quickest recipe my aunt used to make for us...

Chicken Pot Pie

1 c chicken (cooked and shredded)
1 can crm of mushroom soup
2 cans crm of potato soup
1 c frozen veggies
2 pkgs biscuits/rolls
1/2 t pepper
1/4 t thyme
1/2 t salt
milk

Preheat oven to 350. Combine in mixing bowl soups and milk to make it creamy but not runny. Mix in veggies, spices, and meat. Pour into 9x13 pan. Bake for 15 min. Place rolls/biscuits over mixture and bake until golden brown (~15 min).

*We usually add extra fresh vegetables, you could also use canned.
*We use only one pkg of biscuits and cut them in half to cover the mixture.

Better than you know what cake

1 box German chocolate cake prepared according to box directions
1sm can sweet and condensed milk
1 jar caramel sauce
1 med container of cool whip
crushed heath bars of toffee bits

Bake cake
Poke lots and lots of holes in cake right after it comes out of the oven
pour caramel and sweet and condensed milk over cake and chill
before serving spread cool whip and sprinkle with candy

Brownie Trifle

1 boxed Brownie mix (bake and break into 1 inch squares/pieces)

3 Heath Bars in bits

2 boxes white chocolate instant pudding

1 3/4 c. milk

1 8oz. tub Cool Whip

fresh strawberries (sliced) or fresh raspberries

Mix pudding and milk then add Cool Whip.

Layer in trifle bowl (or clear glass bowl): brownies, pudding, heath bar, strawberries

Refridgerate till eating! This looks much prettier in a trifle bowl!