Start Saving Today!

Oct 9, 2009

Pumpkin Cheesecake Dessert Recipe






Ingredients

32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup

Directions

In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings.

Halloween Pumpkin Bars Recipe


















Ingredients
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
X Featured sponsor Bake Some Love with NestlĂ©® Nothing says “I love you” like fresh baked NestlĂ©® Toll House® chocolate chip cookies. Who would you bake some love for?


Directions
In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.

Jack-o'-Lantern Burgers Recipe

















Ingredients
1 envelope onion soup mix
1/4 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared horseradish
2 teaspoons chili powder
2-1/2 pounds ground beef
10 slices process American cheese
10 hamburger buns, split
Directions
In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns. Yield: 10 servings.

Yummy Mummy Cheese Spread Recipe


















Ingredients
2 port wine cheese logs (12 ounces each)
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
2 whole peppercorns
1 pimiento strip
Directions
Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.
In small bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47. Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimiento strip for mouth. Chill until serving. Yield: 1 cheese log.

Pumpkin Cheesecake Pie

1 Six ounce graham cracker pie crust
12 ounces cream cheese, softened
½ cup sugar
1 ½ teaspoons pumpkin pie spice
1 cup 100% pure pumpkin
2 eggs


Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until blended. Pour into pie crust and bake at 350 degrees for 40 minutes. Set out to cool and then refrigerate for at least 3 hours or overnight.

Turnips-Spicy Country Style

6-8 medium turnips, pealed and sliced
3 slices bacon
1/8 to 1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper
2 tablespoons sugar


Peal turnips and slice (about 1/4 inch thick). Put the sliced turnips in a pan with lid and add enough water to cover the turnips. Add bacon, cayenne pepper, black pepper, salt and sugar. Cover and bring to a boil and then turn the heat down and let simmer until tender, about 30 to 45 minutes, then remove the bacon and discard. I like my turnips with more cayenne than this recipe calls for, but it all depends on how cajun you want them. I use 3 small cayenne peppers dried and broken up in the turnips (we grow our own).

Silver Dollar Fish Batter

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper (HOT)
1/2 teaspoon ground dry mustard
1 egg
1 1/4 cups beer


Just combine the ingredients, mix well, and dip your favorite fish fillets into the batter. I use a fry-daddy to deep fry with, and it turns out really good

Meat Balls for Spaghetti

2 lbs ground chuck
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 slices bread
2 med. onions, chopped
1/2 teaspoon garlic salt
2 Tablespoons Worcestershire sauce
2 Tablespoons hot sauce
1 teaspoon dry mustard
2 eggs
1/2 cup milk


Preheat oven at 350 degrees. Soak bread in the milk. Combine all ingredients and mix well. Shape meat mixture into 2 inch meatballs [about the size of a golf ball]. Place in 13x9 baking dish. Bake for 1/2 hour and add meatballs to your favorite spaghetti sauce recipe and cook as usual. This is an original recipe of mine, hope ya like it!

Hash Brown Casserole

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (measured after they are crushed)
1/4 cup melted butter


Preheat the oven to 350 degrees. In a large bowl, combine the hash browns, 1/2 cup melted butter, cream of mushroom soup, sour cream, chopped onion, cheddar cheese, salt, pepper. Place the mixture in (2) 8x8 baking dishes or (1) 9x13 baking dish. In a medium saucepan over medium heat, saute the cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole(s). Bake covered in the preheated oven for 40 minutes. This is an excellent recipe for family gatherings and reunions. Great for supper too!

Cornbread Stuffing for Turkey

Corn Bread Recipe:
Use One BOX of Martha White brand Yellow Corn Muffin Mix that comes in a box, not a bag.
1/2 cup buttermilk
1 large egg


Stuffing Recipe:
1 loaf of bread--toasted (use your toaster, 2-4 slices at a time)
4 stalks of celery (about a cup) chopped
1 1/2 large onion--chopped
1/2 stick of real butter (you can use margarine, but it will change the taste a little)
2 tablespoons of sage
Salt--1 teaspoon
Pepper--1/4 teaspoon
1 large egg


The Broth:


Start with 2 cups of turkey broth, continuing to add broth until you reach the correct consistency, usually about 4 cups. -- It is not recommended that you put the stuffing inside the turkey for health reasons. Put the stuffing around the turkey in the pan, and you do this near the last, when the turkey is almost done...it doesn't take long for the stuffing to cook.


To get the right consistency for the stuffing:



Start with two cups of the broth and continue to add more broth, up to 4 cups, the stuffing should be moist, but not soggy...kinda light. HINT: If you add 2 cups of water to the turkey before you put it in the oven, it will make more broth and it helps the turkey stay moist and not dry.


Make the cornbread the night before...then it is not hot and is easier to deal with.


Now, to put it all together:


Use a big bowl and Break up the cornbread (crumbled), then break up the toast (about crouton sized, I just pinch it off and break it up, it's no big deal)


In a sause pan, melt the butter and then saute the onions and celery. When done, add these to the cornbread and toast. Add the sage, salt, pepper, egg, and mix well. Now, add the broth and mix well [remember to not make it too soggy].


All of the ingredients should be combined now, so put the mixture around the turkey and bake UNCOVERED for about 45 minutes to an hour until it is slightly browned [keep an eye on it] do this the last hour that the turkey is baking.

Candied Yams

Candied Yams


4 medium sweet potatoes
4 tablespoons butter
1/3 cup brown sugar


Wash the sweet potatoes and then pierce them several times with a fork (so that steam can escape while baking), bake at 400 degrees F for 45 minutes to an hour. Remove from oven and let cool, then peal and cut into quarters. Heat the oven to 350 degrees F. Arrange the sweet potatoes in an ungreased shallow baking dish. In a pan, melt the butter and brown sugar together and then drizzle this mixture over the sweet potatoes. Bake at 350 degrees for 30 minutes.

TIP: One 16oz. can of sweet potatoes drained can be substituted for the fresh cooked sweet potatoes. They can also be garnished with miniature marshmallows after baking (they will melt on the hot sweet potatoes, just don't put them on until after baking).

Broccoli Casserole

1 box cooked, drained, chopped broccoli
1/2 stick butter
1/2 cup cheese-whiz
1 can cream of chicken soup (as is, with no water added)
1/2 cup milk
1/4 cup water
1 cup minute rice


Mix all together and pour into greased casserole [8x8] pan. Bake at 350 degrees for 1 hour.

Grandma's Old Fashioned Skillet Cornbread

3/4 cup flour
3/4 cup white corn meal
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup milk, or 1 cup buttermilk
2 Tablespoons Olive or Canola Oil


Hold an additional 2 Tablespoons of Olive or Canola Oil for skillet.

Combine ingredients. Oil a 10 inch skillet with the 2 Tablespoons of oil on hold for that purpose, get skillet hot and then reduce heat to medium or medium low. Pour ingredients into skillet, cover and fry 7 to 8 minutes. With a wide spatula, turn cornbread, cover and fry 7 to 8 more minutes.

Stoves vary but these are the basic frying times. You may need to make adjustments with heat or time settings.

BAKED ROCKFISH FILLETS

1 1/2 lbs. rockfish fillets
1/2 c. slivered almonds
1/4 c. minced parsley (optional)
1/4 c. melted butter
2 tbsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

Place fish fillets in shallow baking dish. Sprinkle with almonds and parsley (optional). Combine butter and lemon or lime juice; pour over fish and sprinkle with salt and pepper. Cover and bake in a 350 degree oven 10 minutes, uncovered, until fish flakes easily with a fork, about 10 minutes. Serves 4-6.

PUMPKIN CHEESE CAKE BARS

16 oz. lb. cake mix
2 tbsp. butter
8 oz. pkg. cream cheese, softened
14 oz. can Eagle Brand condensed milk - NOT evaporated milk
16 oz. can pumpkin (2 c.)
1/2 tsp. salt
3 eggs
4 tsp. pumpkin pie spice
1 c. chopped nuts

Preheat oven to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 18 jelly roll pan. Set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt, mix well. Pour over crust. Sprinkle nuts on top. Bake 30 to 35 minutes or until set. Cool, chill, cut in bars. Store in refrigerator. Makes 48 bars.

HALLOWEEN PUMPKIN CHIP COOKIES

1 cup pumpkin
1 egg
1/2 cup any kind vegetable oil
1 cup sugar
2 tsp. baking powder
2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup white chocolate or butterscotch chips
1/2 cup walnuts or pecans, chopped

Preheat oven to 370°F.
Note: If using butterscotch chips, try using butter rum extract or butterscotch schnapps instead of the vanilla for extra flavor.

Blend pumpkin, egg, oil and sugar. Whisk together flour, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.

Drop by the teaspoonful onto lightly greased baking sheets.

Bake at 370°F degrees for 10 to 12 minutes. Recipe can be doubled.

Bake and freeze the extra cookies.

WHITE CITY BRISKET

WHITE CITY BRISKET

Brisket, any size
1 pkg. dry onion soup mix
1/4 to 1/2 c. soy sauce
Worcestershire sauce
Seasoned salt
Garlic powder
Black pepper
1 oven baking bag

Preheat oven to 350 degrees. Generously sprinkle both sides of any size brisket with seasoned salt, garlic powder and ground black pepper. Sprinkle with Worcestershire sauce and rub in until you have a paste.
Place in oven baking bag according to directions. Sprinkle one package dry onion soup mix and 1/4 to 1/2 cup soy sauce on top. Bake 1 hour at 350 degrees. Reduce to 250 degrees and bake 1 hour per pound of meat.

PUMPKIN PECAN COOKIES

PUMPKIN PECAN COOKIES

1/2 cup butter or margarine
1 1/2 cups brown sugar, packed
2 large eggs
1 cup pumpkin, fresh or canned
1 tsp. pure vanilla
1 tbsp. dark rum
1 tsp. grated lemon peel
1 tsp. fresh lemon juice
2 1/2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
1 cup coarsely chopped pecans
2 tbsp. sugar
1/2 tsp. cinnamon

Preheat oven to 375°F.
Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, stirring after each addition.

If using fresh pumpkin, squeeze out all excess moisture.

Add pumpkin, vanilla, rum, lemon peel and lemon juice.

Whisk together flour, baking powder, salt, pumpkin pie spice, ginger and nuts. Combine with butter/sugar mixture.

Drop by large teaspoonfuls onto a greased cookie sheet leaving one inch of space between cookies. Combine 2 tablespoons white granulated sugar with 1/2 tsp. cinnamon. Sprinkle over cookies before baking.

Bake 12-15 minutes, or until lightly golden around edges and centers are set. Check after 10 minutes to make sure cookies are not browning too quickly; adjust oven temperature if needed. The second and third batches often bake more quickly than the first.

Yield: about 4 dozen.

CHINESE STEAK AND PEPPERS

CHINESE STEAK AND PEPPERS

1/2 lb. flank steak
4 oz. mushrooms
2 med. size green peppers
1 sm. size fresh ginger root (shredded)
1 stalk green onion or scallion
Sm. amount of sesame oil
7 or 8 tbsp. oil for stir frying

MARINADE FOR STEAK SLICES:

1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. cornstarch
1 tbsp. cooking oil
Dash of salt

Marinate meat for 1 hour at room temperature. Heat about 3 tablespoons oil and small amount of sesame oil in skillet over high heat. Put half the shredded ginger and scallion into the hot oil and sizzle for a while. Discard them. Put mushrooms and green peppers into the hot oil and stir fry for a little while. Add salt to taste. Remove and put on plate. Heat about 5 tablespoons oil in same skillet and add a small amount of sesame oil into hot oil as done before. Add steak slices and stir fry constantly. Add cooked mushrooms and green peppers to beef slices and mix. Serve hot. Also can add: onions, bamboo shoots, Chinese pea pods. Cook these with peppers and mushrooms.

CRUSTY GARLIC TWISTS

CRUSTY GARLIC TWISTS

18 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated fresh Parmesan cheese, divided
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
additional olive oil, cheese and salt, if desired

Spray counter lightly with non-stick cooking spray. Combine 9 rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest. Repeat with remaining rolls to make two rectangles. In a small bowl combine olive oil, garlic, salt and pepper. In another bowl combine 1/2 cup cheese, rosemary and thyme. Remove wrap from dough and brush one rectangle with half of the olive oil mixture. Sprinkle cheese mixture over olive oil. Place second rectangle over cheese mixture and press down lightly with hands. Cut, along the 16-inch side into 18 equal pieces (less than 1-inch wide). Twist each one several times and place on sprayed baking sheets. Brush with remaining olive oil mixture and sprinkle with remaining 1/2 cup cheese. Bake at 350°F 18-20 minutes or until golden brown and crusty. Remove from oven and brush with additional olive oil if desired. Sprinkle with additional cheese or salt, if desired.

Jack-O'-Lantern Chicken Taco Cups


INGREDIENTS
8 slices (3/4 oz each) American cheese
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 container (20 oz) refrigerated taco sauce with seasoned shredded chicken
1 1/2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 cup sour cream
1 medium tomato, cut into 8 thin slices
Shredded lettuce
DIRECTIONS
1. Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.
2. Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.
3. Bake 15 to 20 minutes or until deep golden brown.
4. Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.
5. Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.
6. Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.

Barbecue Beef and Potato Turnovers


INGREDIENTS
1/2 lb lean (at least 80%) ground beef
1/3 cup barbecue sauce
1/2 cup frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
DIRECTIONS
1. Heat oven to 375°F. In 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain. Stir in barbecue sauce, potatoes and cheese.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Place on ungreased large cookie sheet; press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased large cookie sheet.
3. Spoon 1/4 of beef mixture onto 1 side of each rectangle. Fold dough over filling; press edges to seal.
4. Bake 13 to 19 minutes or until turnovers are golden brown.