November 7, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
Pecan Cake Pie (Roz in Indiana)
Pizza Hut Style Dough Mix (Dorothy)
Pizza Sauce (Dorothy)
Pizza Hut Original Pan Pizza (Cindy in SC)
Oatmeal Pie without Coconut (Johnna Ford)
Italian Cookies with Frosting (Rowlesj)
Holiday Pumpkin Cheesecake (Lynn Heald)
Pumpkin Cheesecake (Barbara Rausch)
Marbled Pumpkin Cheesecake (Jackie in Kentucky)
Pumpkin Orange Cheesecake (Jackie in Kentucky)
Pumpkin Charlotte (Heidi Weber)
Pumpkin Cheesecake I (Rose Howell)
Pumpkin Cheesecake II (Rose Howell)
Streusel-Topped Pumpkin Cheesecake (Ruth Justice)
Double Layer Pumpkin Cheesecake (Ruth Justice)
Swirled Pumpkin and Caramel Cheesecake (Ruth Justice)
Pumpkin Cheesecake (Cindy in SC)
Cheesecake Factory Pumpkin Ginger Cheesecake (Irma)
Cheesecake Factory Pumpkin Cheesecake (Janelle)
Green Olive Spread (Bobi Emmons)
Pear and Raisin Charoses (Bobi Emmons)
Left-Over Baked Bean Pie (Bobi Emmons)
Barbecue Cups (Hunnyandme)
Pumpkin Corn Muffins (Hunnyandme)
Chili Meatloaf and Potato Casserole (Treva)
White Chocolate, Cranberry, Orange Almond Fudge (Sassy)
Roasted Veggies (Diana Furman)
Turkey Stuffin' Muffins (Dana Walker)
Watkins Recipe
Easy Maple Apple Bread
Recipe of the Week
Chocolate Cheesecake
Forum Recipe
Chris' Chile Rellenos Casserole (Chris in NM)
Restaurant Recipe
Chickahominy House Square Biscuits
Question of the Week
More Recipes
Cranberry Pecan Pie
Ranch Pies
Cranberry Pork Tenderloin (crockpot)
Aloha Sweet Potatoes
Blue Cheese Chicken
Ro*Tel Chicken Spaghetti
No Bake Sugar-Free Pumpkin Pie
Maple Praline Supreme
Calypso Lamb
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Thanks to all who shared their recipe for sweet dill pickles - I am gonna try them all - Thanks again ~ Betty
*****
A question for Peggy Hopkins.... World's Easiest Pie Crust. Does the butter and margarine need to be cut up into small pieces before all the shaking occurs? Thanks for an early response ~ Tammy WI
*****
How do I make crusty bread with huge holes in it like you see them slice on Food TV all the time? Please help me with this request. They usually are making Bruschetta or sandwiches with it. It crunches when they slice it and has large hole all thru it. Thanks, and I'll look forward to your reply. ~ Nancy
*****
I'm into making home-made ice creams, but I'm tired of the normal vanilla, chocolate, and strawberry flavors. Does anyone have any suggestions? Thanks a bunch in advance! ~ Kim
*****
I am looking for a recipe, it is a white Mexican dip. It is the best cheese dip ever. I know that there is Monterey jack cheese or pepper jack cheese in the recipe. There are a couple of Mexican restaurants in my area, Manny's and Senor Tequila's, that have this white cheese dip. I would love it if someone can find this recipe. Also, how do you melt Monterey jack cheese so that it is creamy and not stringy? Have a great day :) ~ Teresa Cretel
*****
Hi! My name is Rumbie and I'm from Zimbabwe. Thank you for the beautiful recipes I receive from you. Now I need your help with weight loss recipes. I need to enjoy my food and at the same time maintain my weight. Please help. I'd appreciate it. Thank you. ~ Rumbie
*****
I have been looking for a recipe that my husband's grandmother used to make. It was a "Red Velvet Cake" and it had butter cream Icing....would love the recipe for both if anyone has it to share. Also would like a recipe for a Pineapple Upside Down Pie! Anyone have the recipe? I got one at our local Giant Eagle, but they wouldn't share the recipe!
*****
I am looking for the recipe for the sauce for the Chili Mac that Steak and Shake makes. Does anyone know it? Thanks. ~ Jane
*****
Last year I had a recipe for chocolate cheesecake pumpkin bars. I got it out of a magazine, and they were delicious. I want to make them again but cannot find my recipe. It had a crust made with oatmeal and them a layer of chocolate, then a layer of chocolate and pumpkin mix. ~ Jane Schoemaker
*****
Hi, I was wondering if anyone has a recipe for Date Nut Roll or Date Nut Loaf? My mother used to make this a while back and when she passed away eight years ago her secret recipe went with her. I believe it had dates, powdered 10xxx sugar, Graham Cracker Crumbs, Eagle Brand Milk, and miniature marshmallows in it. It may have had Karo syrup in it as well, I can't remember all of the specifics. The finished product was wrapped in wax paper covered by a sheet of aluminum foil on the outside. I don't believe that it required any baking. Thank you for your time, ~ Lynne Stevenson
Shared Recipes, Crafts and Hints
For Donna in Indiana from Roz in Indiana - Hope this is what you are looking for. It is not baked in a pie pan, but a 9 x 13-inch pan. Maybe you could improvise?
Pecan Cake Pie
1 yellow cake or butter cake mix, 2-layer size
1 egg
1/2 cup melted butter
1 1/2 cups white Karo syrup - light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter. Spread the rest of the batter into a greased and floured 9 x 13-inch pan and bake at 325 degrees F. for 15 minutes or until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla extract and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees F.
*****
These Pizza Hut clone recipes were requested by Beth C. in the Oct 31st newsletter. ~ Dorothy
"Pizza Hut" Style Dough Mix
Dough Mix:
8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder
To make pizza dough:
1 cup water
1 teaspoon fast-rise yeast - for a fluffier, bread-like pizza,
use 1 1/2 teaspoons yeast
3 cups dough mix
2 tablespoons olive oil
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in well sealed plastic bags. Keeps 4 months.
To make pizza dough:
1) If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, bread-like pizza use the larger amount (and do not roll too thin). Depending on the yeast you choose (i.e. brands differ in performance as do fast or active dry varieties), the fermentation may vary somewhat.
2) This dough can be kneaded by hand, in a mixer with a dough hook or in a bread machine (on dough cycle, following manufacturer instructions). For the mixer, place water in a bowl with yeast. Mix a moment and allow mixture to sit about five minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with oiled plastic, (or refrigerate) and allow to rest one hour. Deflate before proceeding.
Description:
"The secret ingredient here is baking powder. Extensive testing has
revealed that baking powder plus yeast in a pizza dough yields a chewy,
tender crust. Baking powder also produces a near-instant oven rise."
NOTES : Each batch makes 1 (16-20-inch) round pizza, or a 17 x 11-inch rectangle, or a variety of smaller, free form individual pizzas.
Pizza Sauce:
2 (8 ounce) cans tomato sauce
2 teaspoons dry oregano
1 teaspoon marjoram
1 teaspoon dry basil
1 teaspoon garlic salt
Combine ingredients and let set for 1 hour before using.
*****
Here is a Pizza Hut Pastry recipe for Beth. Hope this helps........Cindy in S.C.
Pizza Hut Original Pan Pizza
1 1/3 cups warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups all-purpose flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2-quart) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls.
In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
*****
Requested by Karen
Oatmeal Pie
Shared by Johnna Ford - Knoxville, TN
This has been a family favorite for years.
2 eggs, slightly beaten
2/3 cup melted butter
2/3 cup white corn syrup
1 tablespoon brown sugar
2/3 cup oatmeal
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
In a medium bowl, combine eggs, butter, corn syrup, brown sugar, oatmeal, and vanilla; mix well. Pour into unbaked pie crust. Bake at 350 degrees F for 45 minutes, or until firm.
*****
For Didi from RowlesJ
Italian Cookies and Frosting
These cookies are a Christmas time treat in my family. Hope you enjoy. This recipe, in my opinion, tastes better with margarine, but you can use butter.
1 1/2 sticks (3/4 cup) butter (unsalted)
1 cup granulated sugar
6 eggs
5 cups sifted all-purpose flour
5 teaspoons baking powder
1 teaspoon vanilla OR anise extract
Cream butter and sugar together, blend in eggs. Stir in flour, baking powder, and extract. Using a teaspoon, drop batter on cookie sheets. Bake at 375 degrees F until they just start to brown. Let cool.
Frosting:
1/4 cup milk
1-2 tablespoons butter, melted
Almost 1 (1 pound) box confectioners sugar
Mix together and dip the top part of cookie or you can brush on.
*****
This is for Mary Bennett who was looking for a Pumpkin Cheesecake recipe. This is a recipe that I use every year around the holidays and is loved by everyone. ~ Lynn Heald
Holiday Pumpkin Cheesecake
1 (20 ounce) can Dole crushed pineapple in juice
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 envelope unflavored gelatin
1 tablespoon vanilla extract
1/2 cup whipping cream, whipped
1 (16 ounce) can solid pack pumpkin
3 eggs, beaten
1/2 teaspoon ground ginger
2 (8 ounce) packages cream cheese
1 cup miniature marshmallows
Graham cracker crust should cover bottom and 1 1/2 inches up sides of spring form pan. Bake in 350 degree F oven 10 minutes. Drain pineapple well, pressing out juice with back of spoon. Reserve 3/4 cup juice. Cover pineapple and refrigerate.
Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan. Cover and simmer gently 30 minutes, stirring occasionally.
Beat cream cheese and vanilla extract until fluffy. Gradually beat in warm pumpkin mixture until well blended. Pour into prepared spring form pan. Cover, refrigerate overnight.
Remove sides from pan. Place cheesecake on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon on top of cheesecake.
*****
This is for Mary Bennett who wrote in last week looking for a Pumpkin Cheesecake. ~ Barbara Rausch
Pumpkin Cheesecake
Crust:
1 1/2 cups graham crumbs
5 tablespoons butter, melted
1 tablespoon sugar
Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8-inch springform pan. Bake for 5 minutes at 350 degrees F. Set aside.
Combine cheese, sugar and vanilla in large bowl; mix until smooth with an electric mixer. Add pumpkin, eggs, and spices; beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut with dental floss. Serve with whipped cream.
*****
For Mary Bennett from Jackie in Kentucky
Here are a couple of pumpkin cheesecake recipes for you to try.
Marbled Pumpkin Cheesecake
As an unexpected treat, chocolate mini morsels are sprinkled on the crust before the pumpkin filling is poured in. More chocolate is swirled into the cheesecake to give it a marbled effect.
Servings: 16
1 1/4 cups graham cracker crumbs
1/4 (1/2 stick) cup butter or margarine melted
2 tablespoons granulated sugar
1 cup NESTL� TOLL HOUSE Semi-Sweet
Chocolate Mini Morsels divided
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
4 large eggs
1/2 cup CARNATION Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For crust: Heat oven to 350 degrees F. Grease 9-inch springform pan.
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
For cheesecake: Microwave remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.
Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight.
Remove side of springform pan.
Pumpkin Orange Cheesecake
Pumpkin Orange Cheesecake makes a delicious finale to even the simplest meal. Baked in a springform pan and served chilled this cheesecake will bring rave reviews from family and friends.
Servings: 12
3/4 cup graham cracker crumbs
2 tablespoons butter or margarine melted
2 (8 ounce) packages light cream cheese
(Neufchatel), softened
1/2 cup nonfat ricotta cheese
3/4 cup firmly packed brown sugar
1 1/2 cups LIBBY'S 100% Pure Pumpkin
3 tablespoons orange juice
2 tablespoons CARNATION Evaporated Fat Free Milk
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 teaspoon grated orange peel
3/4 cup frozen egg substitute thawed
1/2 cup low-fat or fat free sour cream
1 tablespoon granulated sugar
1 teaspoon orange juice
Heat oven to 350 degrees F.
For crust: Combine graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.
For cheesecake: Beat cream cheese, ricotta cheese and brown sugar until creamy. Add pumpkin, 3 tablespoons orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended. Add egg substitute and beat just until blended. Pour into crust.
Bake for 60 to 65 minutes or until edges are set but center still moves slightly. Cool in pan to room temperature on wire rack; spread with Topping. Refrigerate for several hours or overnight. Remove side of springform pan.
For topping: Combine sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.
*****
for Mary from Heidi Weber
Pumpkin Charlotte
2 (3 ounce) packages (24 total) ladyfingers, split
2 (3 ounce) packages cream cheese, softened
2 tablespoons granulated sugar
2 cups whipping cream
2 tablespoons powdered sugar
2 (4-serving size) packages instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin
1 cup milk
1/2 cup apricot jam, melted (optional)
Pumpkin pie spice (optional)
Chill a mixing bowl and beaters. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside.
For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined. In the chilled bowl beat 1 3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture.
For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture.
Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.
To serve, remove side from pan; place charlotte on a platter. If desired, brush side with melted jam. Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice.
Makes 12 servings.
*****
For Mary from Rose Howell
Pumpkin Cheesecake I
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 cup pumpkin puree
2 (9-inch) prepared graham cracker crusts
Heat oven to 375 degrees F.
In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Pumpkin Cheesecake II
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
Filling:
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can pumpkin
2/3 cup (5 fluid ounce can) evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Topping:
1 (16 ounce) container sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Heat oven to 350 degrees F.
For crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For filling: Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
*****
Mary Bennett asked, Does anyone have a cheese cake recipe with pumpkin? ~ Well here are three that sounded quite good to me. Hope you find one to your liking! ~ Ruth Justice
Streusel-Topped Pumpkin Cheesecake
Beat:
2 (8 ounce) packages cream cheese, softened
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Add:
2 eggs
Spread mixture over bottom of 3 pre-bought graham cracker crusts.
Mix together:
4 eggs, slightly beaten
2 cup canned pumpkin
2/3 cup granulated sugar
1 teaspoon pumpkin pie spices
1 (12 ounce) can evaporated milk
Spoon pumpkin mixture over cheese mixture. Run knife side-ways through the two layers to marbleize. (Just enough to make thick swirls of cheese through the pumpkin.) Be careful not to break through the graham crusts. Bake 1/2 hour at 350 degrees F. Pull pies out of oven and add the streusel mix on top.
Blend streusel mix:
1/2 cup brown sugar
4 tablespoons flour
4 tablespoons butter
1 1/2 cups chopped nuts*
Return to oven for another 30 minutes or until knife is inserted and comes out clean. Let cool. Take one to dinner, keep one for home, and give one to your neighbor or co-worker.
* Pecans are best, but walnuts are good too.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages PHILADELPHIA Fat Free Cream
Cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping
Mix cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over-beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Top each serving with 1 tablespoon of the whipped topping.
Makes 8 servings.
Nutritional Info Per Serving: Calories 150, Total fat 2.5 g, Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g
Swirled Pumpkin and Caramel Cheesecake
Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 (8 ounce) packages cream cheese, room temperature
1 2/3 cups granulated sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
For Crust: Heat oven to 350 degrees F. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Yield: 10 servings
*****
Here is a recipe for Mary Bennett for Pumpkin cheesecake........Cindy in S.C.
Pumpkin Cheesecake
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal sweetener
5 tablespoons margarine, melted
2 (8 ounce) packages fat-free cream cheese, softened
1 (8 ounce) package reduced-free cream cheese, softened
1 can canned pumpkin
2 eggs
2 egg whites
24 packets Equal sweetener
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Mix graham cracker and gingersnap crumbs, 3 packets Equal, and melted margarine in bottom of 8 or 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Reduce oven temperature to 300 degrees F.
Beat cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites. Mix in 24 packets Equal, cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300 degree F oven just until set in center, 45 to 50 minutes.
Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.
Makes 16 servings.
*****
Shared by Irma
Cheesecake Factory Pumpkin Ginger Cheesecake
Posted by LladyRusty at recipegoldmine.com 2/25/2002 3:19 pm
Source: From Rudy2 - Tuesday, October 03, 2000 10:51 AM
Crust:
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon
Filling:
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Heat the oven to 325 degrees F or 300 degrees F for convection oven.
To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10-inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60 to 70 minutes.
Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
*****
Here's a recipe from recipecircus.com for the person who requested the cheesecake with pumpkin. ~ Janelle
Cheesecake Factory Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream
Heat oven to 350 degrees F.
Make crust by combining graham cracker crumbs with melted butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to coat all of crumbs with butter, but not so much as to turn mixture into paste. Keep it crumbly. Press crumbs onto bottom and about two-thirds of way up sides of a springform pan. You don't want crust to form all of way up back of each slice of cheesecake. Bake crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour filling into pan.
Bake for 60 to 70 minutes; top will turn a bit darker at this point.
Remove from oven and allow cheesecake to cool.
When cheesecake has come to room temperature, put it into refrigerator. When cheesecake has chilled, remove pan sides and cut cake into 8 equal pieces. Use dental floss to make a clean cut.
Serve with a generous portion of whipped cream on top.
*****
Hi Linda,
Have perused the October 31st News Letter several times and took a few off, so here are a few of mine for the next news letter. Thanks so much, great job!! Enjoy! ~ Bobi Emmons
Green Olive Spread
From my caterer sister, Pat, back in Calgary.
Needs 24 hours to chill. No one will guess what the taste is!
8 ounces cream cheese, softened
1/2 cup mayo
1 cup stuffed green olives, drained and finely chopped
1/2 cup pecans, finely chopped
In a food processor, blend the cream cheese and mayo together. Stir in olives and pecans. Pour into a serving dish, cover and chill for at least 24 hours. Spread on crackers, (Triscuits are great), as a dip for corn tortilla chips, or spread on English muffins and broil until bubbly.
Pear and Raisin Charoses
No, I do not know why they called it charoses. This is a nice change from lettuce and veggies salad - good luncheon side dish. Do not know where I got it.
2-4 pears, cored and coarsely chopped (peel if wish)
12 dried apricots, halved and chopped
1/2 cup raisins (softened)
1 1/2 teaspoons liquid honey
1 teaspoon lemon juice
1/2 teaspoon cinnamon (use sparingly)
2 tablespoons red wine or red wine vinegar
In a small bowl combine all ingredients together. Cover and chill for at least 2 hours, toss lightly before serving.
NOTE from Linda: Charoset (or Charoses) is a sweet, lumpy paste served during the Passover Seder. Known in Jewish cuisine, it is a favorite of children. Some people believe it is the tastiest thing eaten during the holiday. The consistency is intended to remind those participating in the Seder of the bricks and mortar their ancestors made as slaves in Ancient Egypt.
There are as many recipes for charoset as there are Jewish families, but a typical recipe from the Eastern European (or Ashkenazi) tradition would include crushed nuts, apples, cinnamon, sweet wine and honey. Recipes in the Sephardic tradition usually include raisins and may also include ingredients native to the Middle East, such as figs, dates and sesame seeds.
Left-Over Baked Bean Pie
When you have made a huge batch of baked beans, eaten it for days and need a change, try this, and watch it disappear.
From Mum E.
Drain any liquid or sauce from the beans. Mash the beans into the bottom of a pie plate. Top with layers of chopped green onions, sliced bell pepper, chopped tomatoes, shredded Cheddar cheese, sour cream and olives, etc. (or use what you have on hand) Bake in a 325-350 degree F oven until cheese and sour cream begins to bubble.
*****
Barbecue Cups
Shared with recipegoldmine.com by Hunnyandme
1 pound lean ground beef
1/2 cup chopped onion
1 (8 ounce) bottle barbecue sauce
1 Tablespoon brown sugar
2 rolls (8 to 10 each) small biscuits
1 cup shredded cheddar cheese
Heat oven to 425 degrees F.
In a large skillet, brown beef and onion; drain.
In a small bowl, combine brown sugar with barbecue sauce; mix well. Add to beef/onion; mix well.
Grease well 16 to 20 cup muffin pan.
Mold each biscuit in muffin pan cup to create a cup. Fill with beef mixture, 3/4 full. Sprinkle with cheese.
Bake for 9 to 12 minutes, or until biscuits are lightly browned and cheese is melted.
Pumpkin Corn Muffins
Shared with recipegoldmine.com by Hunnyandme
1 1/4 cups all-purpose flour
1 cup yellow corn meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups LIBBY'S 100% Pure Pumpkin
1/3 cup milk
1/4 cup vegetable oil
Heat oven to 375 degrees F.
Grease or paper-line 12 muffin cups.
In a large bowl, combine flour, corn meal, sugar and salt.
In a medium bowl, beat eggs. Add pumpkin, milk and oil; mix well. Add to flour mixture; mix well.
Spoon batter into prepared muffin cups.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Serve warm.
ENJOY!!!!
*****
Chili Meatloaf and Potato Casserole
Shared with recipegoldmine.com by Treva
Meatloaf:
1 1/2 pounds ground beef
3/4 cup onion, finely chopped
1/3 cup saltine cracker crumbs
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt
Potato Topping:
3 cups prepared mashed potatoes
1 (11 ounce) can whole kernel corn with red and green
peppers, drained
1/4 cup green onions, thinly sliced
1/2 to 1 cup taco seasoned cheese, shredded
Heat oven to 375 degrees F.
In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan, Bake 20 to 25 minutes or until center is no longer pink. Carefully pour off drippings.
Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned. Cut into 6 rectangular servings.
Makes 6 servings.
Tips:
*For extra rich mashed potatoes, add sour cream and butter with the
milk.
*For a lower fat meatloaf, use a pan with a perforated liner, this allows extra juices to drain during cooking.
*Gentle handling when mixing ground beef with ingredients will ensure a moist, tender meatloaf.
*Ground chuck is a good choice for this recipe.
*****
White Chocolate, Cranberry, Orange, Almond Fudge
Shared with recipegoldmine.com by Sassy
2 packages (6 squares each) Baker's White Chocolate
1 (14 ounce) can sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 tablespoon grated orange peel
Line an 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside.
Melt chocolate and sweetened condensed milk over low heat in a medium-size Teflon coated pan. Stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan. Refrigerate 4 hours or until firm.
Lift fudge from pan, using foil handles. Bring to room temperature and cut into squares. Store in tightly covered container in refrigerator.
*****
Shared by Diana Furman
Roasted Vegetables
Source: Epicurious
2 leeks, white part only, cut into 1/2-inch slices
1 pound turnips, peeled, cut into 1/2-inch cubes
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes
2 bay leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 head garlic, 1/2 inch trimmed off top
Heat oven to 450 degrees F.
Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables.
*****
Turkey Stuffin' Muffins
Shared with recipegoldmine.com by Dana Walker
Wondering what to do with all that leftover turkey from Thanksgiving? Just can't eat another turkey sandwich? These little muffins are the answer. Enjoy them hot from the oven, with a little butter or even some cranberry relish (on the side). They are also excellent with soup or salad.
1 cup chicken stock
3 eggs (beaten)
1 medium onion (diced)
3/4 cup diced celery
3/4 cup mushrooms (optional)
1 1/2 cups chopped, leftover turkey meat
1 teaspoon dried parsley, sage, rosemary
and thyme (sing as you add this)
2 3/4 cup self-rising flour
1 cup grated Cheddar cheese (optional)
Salt and pepper to taste
In a large bowl, combine the stock and eggs. In a frying pan saut� the onion and celery for about 5-8 minutes. Add the mushrooms (optional) and turkey meat, parsley, sage, rosemary and thyme and continue cooking for about five minutes to combine the seasoning. Add saut�ed ingredients to the wet mixture.
Sift the flour into the wet mixture in two batches; add the cheese (optional) to the mixture after the 1st batch of flour. Do not over mix! The mixture should be "sticky". Divide mixture evenly into a greased muffin pan. Bake at 400 degrees F for about 30 minutes or until golden brown.
To keep the muffins crisp on the outside, remove them from the pan and place onto a wire rack a few minutes after they come out of the oven. This will not give them a chance to stick to the pan.
ENJOY!
Note: If you have some stuffing left over … throw it in! To adjust the recipe I would half the dried herbs (only use 1/2 teaspoon of each) so the herbs are not too overpowering. If the mixture is too dry because of the added leftover stuffing then add a little more stock. Just keep it "sticky".
Do not line the muffin tin with paper patty liner - it is not necessary as long as the muffin pan is greased well.
The absolute BEST spices and pantry items come from
Watkins.
Browse
our on-line catalog.
Easy Maple Apple Bread
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon Watkins Cinnamon
1 teaspoon Watkins Maple Flavor
1 egg, beaten
1/2 cup finely chopped, peeled apple
1/4 cup chopped walnuts
2 (8 ounce) cans refrigerated crescent roll dough
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon Watkins Vanilla Extract
Combine brown sugar, flour, cinnamon, maple flavor, and egg in a small bowl; mix well. Add apple and nuts; toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture; roll up starting at narrow end.
Place each roll lengthwise with seams toward center of loaf in greased 8 1/2-inch loaf pan, making 2 layers of 4 rolls each. Bake at 350 degrees F for 20 minutes; cover pan with foil and bake 30 minutes longer, removing foil last 5 minutes. Cool in pan 5 minutes, remove and cool thoroughly.
Combine powdered sugar, milk and vanilla extract; drizzle over loaf.
Makes 12 servings.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Chocolate Cheesecake
A chocolate cheesecake is an impressive alternative to a
You will need a nine or ten-inch springform pan for this recipe. The cheesecake pictured was baked and served in a nine-inch glass-base springform pan.
For the crust
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tablespoons sugar
5 tablespoons butter, melted
For the filling
3 8-ounce packages of cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
4 ounces semi-sweet baking chocolate, melted
For the topping
Chocolate ice cream syrup
1. Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.
2. Heat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.
3. With your mixer on the low setting, drizzle in the melted chocolate and mix until combined. (If your filling is too cold, some of the chocolate may set up leaving chocolate flecks in the filling. That’s okay; the cheesecake will not be compromised and the flecks are actually quite attractive.)
4. Pour the cream cheese filling into the crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly. Because it is not as thick, a ten-inch cheesecake will bake more quickly than a nine.
5. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
6. Prior to serving, drizzle the cheesecake with chocolate syrup.
Recipe courtesy of Dennis Weaver of The Prepared Pantry.
Cook's Tip
How to Prepare Chocolate Garnishes
Grated Chocolate: Rub a hard chocolate square against the largest blades on a hand grater. Sprinkle over a mug of frothy hot chocolate, cakes, or tarts.
Chocolate Shavings: Pass a vegetable peeler over the surface of room temperature baking chocolate bars, Use wax paper and a small spoon to prevent melting when adding to desserts.
Chocolate Curls: Using a flat spatula, spread a thin layer of melted chocolate over the backside of a cookie sheet. Refrigerate for 10 minute.
When the chocolate is firm but still flexible, put the spatula under the chocolate. Push firmly lengthwise along the cookie sheet. If the chocolate is too firm, allow it to sit at room temperature. Carefully left each curl with a wooden pick and refrigerate for 15 minutes. Use wooden picks to secure curls to top of desserts, if needed.
Chris’ Chili Rellenos Casserole
Posted at The Cutting Board by Chris in NM Friday Nov 4th, 2005 06:28 am
5 (4 ounce) cans whole, mild green chiles OR you
may use fresh roasted ones
3 cups Jack cheese, thinly sliced (or Colby or Co-Jack)
1 cup milk
4 eggs
3 tablespoons flour
Pepper to taste
3 cups Cheddar cheese, grated or shredded
2 tablespoons parsley or cilantro
1 to 1 1/2 pounds lean ground beef, browned
Heat oven to 350 degrees F. Slit chiles open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Stuff each chili with a slice of Jack cheese and place them in ungreased baking dish. (I would use Release foil to reduce cleanup!)
Whisk together milk, eggs, flour and pepper to taste and pour over chiles. Spread browned ground beef over this mixture. Sprinkle cheese over the top, cover and bake 30 minutes.
Remove covering and bake 15 to 20 minutes more. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve. This makes a lot!
You may wish to omit the ground beef if you want a vegetarian dish.
Chickahominy House Square Biscuits
Source: Chickahominy House, Williamsburg, Virginia
2 cups all-purpose flour
2 1/2 level teaspoons baking powder
1/2 level teaspoon baking soda
Pinch salt
4 level tablespoons lard*
1 cup buttermilk
* Lard is the shortening used for these biscuits. If using another shortening, increase amount to 5-6 tablespoons.
Into a large bowl, sift together flour, baking powder, baking soda and salt. With a knife or pastry blender, cut in lard until mixture is the consistency of cornmeal. Handling as little as possible, mix in buttermilk.
On a floured board, roll or pat out with hands until 1/2-inch thick. Cut into 3-inch squares. Arrange in pan and bake in 425 degree F oven until golden brown, about 15 minutes. Serve hot from oven.
Makes 12.
Nutrients per biscuit: 117 calories, 4.7g fat (36% total calories, 4.75mg cholesterol, 134 mg sodium
Can I mix all purpose and pastry flours together?
Yes, you can but every flour has a purpose. Pastry flour has a low protein content to make tender pastries while bread flour has a high protein content to make chewy bread. (Protein forms gluten and the gluten strands make the bread chewy. In pastries, we want to avoid these strands.)
All purpose flour is a compromise between pastry and bread flours. By mixing pastry and all purpose, you will have a further compromise but it should be a satisfactory one for muffins, cookies, and pastries. It would not be good for bread.
Dennis Weaver at The Prepared Pantry.
The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda
Cranberry Pecan Pie
3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 cups fresh or frozen cranberries
1 cup pecans, finely chopped
Heat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
In a large bowl, with an electric mixer on medium speed, beat the butter, sugar, eggs, and vanilla extract until light and fluffy, about 5 minutes.
Fold in the flour by hand. Stir in the cranberries and pecans then pour the batter into the pie plate, spreading evenly.
Bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Let cool, then cut into wedges and serve.
Ranch Pies
1 pound ground beef
1 envelope Hidden Valley ranch dressing mix
8 flaky biscuits
2 tablespoons melted butter
Heat oven to 375 degrees F.
Cook ground beef with 1/2 package of ranch seasoning mix until no longer pink. Stir remaining dressing mix into the beef. Let sit.
Split biscuits in half and roll out each half into a four-inch circle. Place 1/4 cup of filling on the center of the biscuit. Cover with the other half of the biscuit. Seal the edges with a fork. Bake 10-12 minutes. When done, brush with melted butter.
Cranberry Pork Tenderloin
1 (16 ounce) pork tenderloin
1 (16 ounce) can whole berry cranberry sauce
1/2 cup orange juice
1/4 cup granulated sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4-1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water
Place the tenderloin in a 3-quart crock pot. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160 degrees F.
Remove pork and keep warm.
In a small saucepan, combine cornstarch and water until smooth; stir in cranberry mixture. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Serve with pork.
Yield 4 servings.
Aloha Sweet Potatoes
4 or 5 medium sweet potatoes
1/2 cup pineapple preserves
2 tablespoons butter
Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into 1/2 inch thick slices.
In a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
Blue Cheese Chicken
Serves 4.
2 1/4 pounds chicken parts
8 ounces fresh mushrooms
2 tablespoons butter or margarine
Salt and pepper
1/4 cup water
1 cup cream (can use whipping cream)
1 3/4 - 2 1/2 ounces) blue cheese
Parsley, if desired for decoration
Cut the mushrooms in half if they are large.
Heat 1 tablespoon vegetable or olive oil in a large frying pan and saut� the mushrooms. Remove from pan and set aside.
Heat another tablespoon vegetable or olive oil in the same frying pan and brown the chicken pieces on all sides. Put the mushrooms back into the pan and flavor with salt and pepper. Pour in the water, cover, and let the chicken fry for about 25 minutes, adding more water if needed while frying.
Pour in the cream, crumble in the cheese, and let simmer, covered, for another 5 minutes or so. Check the seasoning with salt and pepper. Sprinkle with chopped parsley and serve with rice or potatoes.
Ro*tel Chicken Spaghetti
3 cups cooked chicken, cubed
1 (7 to 8 ounce) package spaghetti
1 large bell pepper, chopped
1 large onion, chopped
2 celery stalks, chopped
8 ounces sliced mushrooms
1/4 cup butter
1 (10 ounce) can Ro*tel diced tomatoes and chiles
1 or 2 tablespoons Worcestershire sauce
1 pound Cheddar cheese, grated (or can use Velveeta)
Cook and season chicken, then de-bone when cool. Save 1 1/2 quarts broth.
Cook spaghetti in broth; drain, but do not rinse.
In Dutch oven saut� bell pepper, onion, celery and mushrooms in the butter. Add Ro*tel tomatoes and chiles. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 to 20 minutes until cheese melts and everything is hot and bubbly.
No Bake Sugar-Free Pumpkin Pie
2 small packages sugar free instant vanilla pudding
2 teaspoons pumpkin pie spice
2 cups skim milk
2 cups canned pure pumpkin
1 (8-inch) fat reduced graham cracker pie crust
Fat free Cool Whip
Mix the pudding, spices, milk and pumpkin. Beat on low speed of electric mixer until mixed thoroughly. Pour into pie crust, filling evenly. Chill one hour.
Serve with fat free Cool Whip if desired.
Maple Praline Supreme
Serves 8.
1 1/2 cups chopped pecans or hazelnuts
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 (7 ounce) jar Marshmallow Creme
1/2 cup pure maple syrup
2 cups whipping cream, whipped
Combine nuts, brown sugar and butter until well mixed. Spread onto a greased baking sheet. Bake at 350 degrees F for 12 minutes or until browned. Cool; crumble and set aside.
In a bowl, combine Marshmallow Creme and syrup until smooth; fold in whipped cream. Place half of the nut mixture in a greased 9 x 5-inch loaf pan. Top with marshmallow mixture and remaining nut mixture. Cover and freeze overnight or until firm.
Invert onto a serving plate and slice.
Calypso Lamb
1 leg of lamb, boned and butterflied, or 1 lamb roast
1 cup chicken broth
1/3 cup rum
1/4 cup fresh lime juice
2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon each salt and pepper
2 cloves garlic, minced
1 (15 ounce) can juice-packed sliced peaches
Rinse lamb and place in a re-sealable plastic bag. Add remaining ingredients except peaches to bag and seal. Marinate in the refrigerator for several hours or overnight.
Remove meat from marinade and place on a grill over medium heat; cook for about 15 to 20 minutes per side or until cooked to desired doneness.
Place marinade in a small saucepan and cook until reduced by half.
Slice meat and place on a platter with peaches; drizzle with reduced marinade.
Makes 8 servings.
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