Spiced Pumpkin Cheesecake

Every Thanksgiving I have to go search for the paper with this recipe on it. One year I couldn't find it and made another recipe I found online. It was nowhere near as good. Thankfully I did find the paper again and we have been able to eat this cheesecake every year. It's deliciously decadent and a wonderful way to enjoy pumpkin. I haven't eaten a slice of pumpkin pie since trying this cheesecake. It's just so much better!

Spiced Pumpkin Cheesecake

Ingredients

Crust
5	ounces graham crackers (9 whole crackers), broken into large pieces
3	tablespoons granulated sugar
1/2	teaspoon ground ginger
1/2	teaspoon ground cinnamon
1/4	teaspoon ground cloves
6	tablespoons unsalted butter , melted
Filling
11/3	cups granulated sugar (10 1/3 ounces)
1	teaspoon ground cinnamon
1/2	teaspoon ground ginger
1/4	teaspoon ground nutmeg
1/4	teaspoon ground cloves
1/4	teaspoon allspice
1/2	teaspoon table salt
	1 can (15 ounces) pumpkin
1 1/2	pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1	tablespoon vanilla extract
1	tablespoon lemon juice from 1 lemon
5	large eggs , left at room temperature, about 30 minutes
1	cup heavy cream

Instructions

1.  Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.
2. Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
5. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
6. Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. 

Recipe Source: Cooks Illustrated magazine

Blueberry Cake

Ah, the return of fresh blueberries! We go to pick your own places and buy at least 20 pounds. My kids will eat several pounds in a few minutes before I shoo them away. We freeze many of them to use the rest of the year but we bake several delicious goodies immediately. This cake is one of those lovely things that you must try. However, please go pick fresh berries and don't use those marbles that they call blueberries in the winter months.

Blueberry Cake

9 oz cake flour, approx 2 cups

1 tsp baking powder

1/2 tsp salt

1/2 tsp ginger, ground

2 oz unsalted butter, room temp

5 1/4 oz sugar (approx 3/4 cup)

1 large egg

1/2 cup whole milk

15 oz (approx 3 cups) fresh blueberries

3 1/2 oz sugar (approx 1/2 cup)

1 1/2 oz cake flour, (approx 1/3 cup)

1/2 tsp freshly ground nutmeg

2 oz unsalted butter, chilled and cubed

Spray 9 oz glass baking dish with cooking spray. Mix flour, baking powder, salt and ginger, set aside. In bowl of stand mixer, beat butter and sugar on medium until light and fluffy, about 1 minute. Add egg and beat well .Add 1/3 flour mixture, beat on low speed just until mixed, then add 1/3 of milk and mix well. Repeat alternating additions until all combined. Gently stir in blueberries and pour into prepared dish. In small owl, combine sugar, flour and nutmeg. Add butter and work into the dry ingredients using a fork to combine. Continue until crumb like texture. Sprinkle over top of cake. Bake in middle rack of oven for 35 minutes until golden in color. Cool at least 10 minutes before serving.

Recipe Source: Alton Brown's Good Eats TV show

Chicken Caesar Salad Wraps

Soccer season is coming again. We have soccer in the spring and fall here which means dinner on the run. Frequently this means how many different ways can I serve sandwiches? This is my version of a recipe I found on Mel's Kitchen Cafe. Sometimes I even assemble the wraps before the games. Usually however you'll find me with a cooler that contains the pieces, assembling this dinner on the sidelines of a soccer game.

Chicken Caesar  Salad Wraps

3 cups shredded/chopped cooked chicken breasts

2 cups chopped Romaine lettuce (about 1 head)

1/2 cup Cardini's Caesar Dressing

1/4 cup fresh Parmesan cheese, shredded

6 Whole wheat tortillas

Mix shredded chicken with Caesar dressing and Parmesan. Spoon about 1/2 cup of mixture into each tortilla. Add a handful of lettuce to each tortilla. Roll up and serve.

Recipe Source: Mel's Kitchen Cafe. I use bottled Cardini's dressing (prefer the flavor and less work) and just cooked chicken breasts instead of rotisserie.

Coconut Curry Chicken Soup

Dearest Jill, I miss cooking with you. Whenever we eat this delicious thai flavored soup, we all think of you and your lovely family and how much we miss hanging out at your house. You are such a good friend, it is horrible that we are separated by thousands of miles now! Love you bunches!

Coconut Curry Chicken Soup

4 cups water

3 cups fresh spinach leaves

1/2 pound snow peas, trimmed

1 package pad thai noodles (wide rice stick noodles)

1 Tbsp oil

1/4 cup thinly sliced shallots

2 tsp red curry paste

1 1/2 tsp curry powder

1/2 tsp turmeric

1/2 tsp coriander

2 garlic cloves, minced

6 cups chicken broth

1 13.5 oz can coconut milk

3 cups shredded cooked chicken breast

1/2 cup chopped green onions

2 Tbsp sugar

2 Tbsp fish sauce

1/2 cup chopped fresh cilantro

1/4 tsp  red pepper flakes

7 lime wedges

Bring water to boil. Add spinach and peas, cook for 30 seconds. Remove with slotted spoon to another large bowl. Return water to a boil and add noodles, cook 3 minutes. Drain, and mix noodles with spinach mixture. Heat oil over medium high heat in separate pan. Add shallots and spices through garlic, saute 1 minute, stirring constantly .Add chicken broth and bring to a boil. Add coconut milk and reduce heat. Simmer 5 minutes. Add chicken, onions, sugar, and fish sauce, cook 2 minutes more. Pour chicken mixture over noodle mixture in bowl. Add cilantro and red pepper flakes. Serve with lime wedges.

Grandma's Granola

I'm not a new year dieter. I do set resolutions but they are adjusted year round. I don't believe in dieting though. I believe in healthy eating habits that include delicious treats. However, my mom brought us this granola last year and we love it. Granola is health food right? Well, whether or not you agree, try this recipe, we love it.

Granola

6 cups regular oats

1/2 cup almonds, chopped

1/2 cup pecans

1/2 cup walnuts

1/2 cup sunflower seeds

1/2 bag coconut

1/4 cup chia seeds

1/4 cup cinnamon

1/2 cup brown sugar

4 Tbsp Coconut oil

1/2 cup honey

1/2 tsp salt

1 Tbsp vanilla

1 cup raisins or dried cherries

Preheat oven to 350. Mix oats with nuts, seeds, cinnamon, & coconut. Put on heavy baking sheet and bake for 10-15 minutes, stirring occasionally, until oats are golden and toasted. (About 10 minutes) In a small saucepan over medium heat, combine oil, sugar and honey. Bring to a boil and stir until all melted. Remove from heat and add vanilla. Pour over toasted oats and mix thoroughly. Return to baking sheet and spread out with spatula. Bake until fragrant and golden, 10-13 minutes. Let cool for 2-3 minutes, then break into smaller pieces before totally cool.

Chocolate Cake

Everyone needs a good chocolate cake recipe. This is mine. It is simple and fabulous. Confession time: sometimes I use AP flour and don't even sift.It is less tender of a crumb but the average child will not notice. The buttermilk is more important.

Chocolate Cake

4 oz squares unsweetened chocolate

1/2 cup shortening

2 cups sugar

2 large eggs

2 cups sifted cake flour

1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3/4 cup buttermilk

3/4 cup water

1 tsp vanilla

Place chocolate in a double boiler, bring water in bottom to boil. Reduce heat to low; cook until chocolate melts. Beat shortening at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time beating after each addition. Add chocolate, mixing well. Combine flour and next 3 ingredients; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Add water, mixing well. Stir in vanilla. Pour batter into two greased and floured 9-inch cake pans. Bake at 350 for 30-35 minutes or until a wooden toothpick comes out clean from center. Cool in pans 10 minutes then remove from pans and cool completely on wire racks. Frost as desired. Serves 12.

Recipe Source: The Ultimate Southern Living Cookbook

Cheesy BBQ Sloppy Joes

Another Southern Living recipe that we love. Confession: I don't always serve this on the Texas toast. It is certainly more fun when I do! This recipe is also good with coleslaw served on top of the sloppy joe meat. These are open face sandwiches that we eat with a fork most of the time.

 

Cheesy BBQ Sloppy Joe Sandwiches

1 1/2 lbs ground beef

14.5 oz canned diced tomatoes

1 cup ketchup

1/2 cup barbecue sauce

1 Tbsp Worcestershire sauce

2 Tbsp chopped pickled jalapeno peppers (optional)

1 Tbsp liquid from pickled jalapeno peppers (optional)

1 11.25 oz package frozen garlic Texas toast

1/2 cup shredded cheddar cheese

Pickled jalapeno pepper slices (optional)

Brown ground beef in a skillet over medium-high heat until crumbled and no longer pink, drain fat. Return to skillet and add tomatoes, next three ingredients and jalapenos and liquid, if desired. Cover and cook 10 minutes. Meanwhile prepare Texas toast according to package directions. Serve beef mixture over Texas toast, sprinkle with cheese and pepper slices, if desired. Serve with coleslaw.

Recipe Source: Southern Living

Creole Chicken with Succotash

This is a great simple dinner I got from a Southern Living cookbook I own. I always have to double it for my crew. It is great though to have a delicious dinner waiting in the slow cooker after a busy day!

You don't add any liquid to this recipe but the frozen vegetables and the chicken will provide plenty.

Creole Chicken with Field Pea Succotash

16 oz package frozen field peas with snaps

10 oz package frozen vegetable gumbo mix

16 oz package frozen corn

2 cubes of chicken bouillion

4 tsp Creole seasoning, divided

1 1/2 tsp paprika

6 skinned, bone-in chicken thighs

Mix  first four ingredients and 2 tsp of Creole seasoning in a lightly greased 6 qt oval shaped slow cooker. Combine paprika with remaining Creole seasoning and rub over chicken. Arrange chicken on top of vegetable mixture. Cover and cook on LOW for 6 hours until done. Serves 4-6

Recipe Source: Southern Living   

Cranberry Apple Pie

Cranberry Season is drawing to a close which always makes me run to the store and buy a few extra bags. I love cranberries in everything. My son loves to make this pie and it is delicious!

Cranberry Apple Pie

Pastry for two pie crusts (pate brisee is my favourite)

2 cups sugar

1/3 cup flour

4 cups sliced tart apples

2 cups fresh or frozen cranberries

2 Tbsp butter

Heat oven to 425. Prepare pastry. Stir together sugar and flour. In pie pan, alternate layers of apples ,cranberries and sugar mixture, beginning and ending with apple layers. Dot top with butter. Cover with top crust and cut slits. Seal and flute edges. Cover edges with aluminum foil to prevent excessive browning, remove foil during last 15 minutes of baking. Bake 40-50 minutes until crust is brown. Cool. Serves 8.

Recipe Source: Slightly modified from my mom's old orange Betty Crocker cookbook

Overnight Apple Cinnamon Raisin Oatmeal

This is the way I currently make oatmeal most of the time. It's easier than trying to cook it in the morning! 

 

Overnight Oatmeal

2 cups regular or steel cut oats

6-8 cups water

1/3 cup brown sugar

1/2 tsp salt

2 tsp cinnamon

1 Tbsp butter

1 apple, peeled, cored, diced

1/2 cup raisins (optional)

Spray slow cooker with nonstick spray. Mix ingredients in crockpot. Turn on low heat for 8 hours and then stir when finished. If you use regular oats, it is a smoother porridge-like dish. If you use steel cut, it will have a nice chewy texture. 

Caution: The raisins will swell up and be very soft. I like them this way. You may not. 

Modified from Mels Kitchen Cafe. (Removed maple syrup & blueberries, added butter, apples & raisins, changed sugar, increased cinnamon)

Citrus Turkey Brine & Roast Turkey

It was not easy getting this recipe from my husband. He wrote it down and then I had to go over it with him several times before I think I got all of the details from him. He is complimented on his turkey every time he makes it!

Best Citrus Turkey Brine 

1 cup Kosher salt (or ½ cup regular salt)

½ cup brown sugar

2 Lemons, cut in wedges

2 oranges, cut in wedges

2 limes, cut in wedges

1 onion, cut in wedges

3 cloves garlic

4 bay leaves

1 Tbsp dried Thyme

1 Tbsp ground black pepper

1-2 cups orange juice

½ gallon water

1 gallon of ice and water mixture, mostly ice, 1 lb ice equals 1 pint water

Additional ice

Turkey oven bag

Heat ½ gallon of water with other ingredients to mix everything together and dissolve salt. Remove from heat and add ice water mixture. Remove turkey innards and rinse turkey. Place turkey in oven bag inside cooler or pot. Add ice to bag on top of turkey. Carefully pour in brine. Cinch up bag and tie shut, making sure turkey is completely submerged in brine. Leave turkey in brine for 18-24 hours. Ice should be present the entire time the turkey is brining. (Turkey must remain cold!) After brining, remove turkey from brine and rinse thoroughly. Discard brine. Cook turkey using desired recipe.

Roast Turkey

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Optional: Put butter or bacon between skin and meat. Do not put seasoning on outside of bird, it will burn. Place turkey in pan big enough to hold it. Roast the turkey on lowest level oven rack at 500F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350F. Set the thermometer alarm (if available) to 161 degrees F. Cover turkey breast with “turkey triangle” of foil. A 14 to 16 pound bird should require an additional 1 ½ to 2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl. Turkey needs to rest at least 15 minutes before carving.

 

Dunn Buns

These egg bread rolls are from a childhood family friend. We loved to eat the rolls hot out of the oven at their house. I was always completely envious that they got these in their lunch box instead of normal sandwiches. The recipe makes A LOT of rolls, but they never last more than a day or two in my house. 

Dunn Buns

1 cup lukewarm water, about 105˚F

3 heaping Tablespoons yeast

1 Tablespoon sugar

1 cup butter, melted

2/3 cup powdered milk

1 cup sugar

1 Tablespoon salt

2 cups boiling water

12-14 cups flour

6 eggs

Mix yeast with sugar and water, let sit to proof for a few minutes.

Mix butter with powdered milk, sugar and salt.  Add 2 cups boiling water, mix well. Add 4 cups flour and 6 eggs, mix well. Add yeast mixture and mix. Then add next 8 cups of flour, mixing well. Add additional 2 cups as needed to get dough to right texture, not too sticky. Knead for about 8 minutes until dough is smooth and elastic. Let dough rise for 45 min – 1 hour in warm place until doubled in size. Grease pans and shape rolls. Let rise again. Bake rolls at 350˚F for 10-12 minutes.

Note for those who don't have powdered milk on hand and want to use regular milk: You can replace the 2 cups boiling water and 2/3 cup powdered milk in the above recipe with 2 cups of scalded milk. (How to scald milk here)

Raspberry Oatmeal Muffins

These are delicious muffins, the glaze takes them from pretty good to awesome. Without the glaze, they taste like a kind of healthy fruity muffin. With the glaze, you can serve them at a party or make them as a treat. These muffins make me want to have my own raspberry plants. I originally found this recipe here.

Raspberry Oatmeal Muffins

1 cup brown sugar
3/4 cup butter or oil
3 large eggs
2 cups plain yogurt
3 cups flour (whole wheat is my preference)
2.5 cups quick oats
2 tsp baking soda
1/2 tsp salt
1 cup smashed raspberries

Glaze
1 Tablespoon cream cheese
1 Tablespoon butter
2 Tablespoons raspberry juice (from smashed berries)
Confectioners sugar

Mix butter, sugar and eggs. Add yogurt, mix well. In separate bowl, mix flour, oats, soda and salt. Combine with wet mixture. Fold in smashed berries.

Put mixture into greased muffin cups, Bake at 400 degrees Fahrenheit for 10-12 minutes for mini muffins, 15-18 minutes for full size. Muffins should spring back when gently touched. Let cool before glazing.

For glaze, mix cream cheese, butter and raspberry juice then start adding confectioners sugar, 1/4 cup at a time until it is desired thickness. Drizzle over muffins.

Homemade graham crackers

This recipe doesn't use graham flour, just whole wheat flour. We have soft white wheat and we grind it ourselves very fine so there isn't a big difference.

1/4 cup powdered dry skim milk
1/2 cup water
2 Tbsp lemon juice
1 cup dark brown sugar
1/2 cup honey
1 cup vegetable oil
2 tsp vanilla
2 eggs, beaten lightly
1 tsp salt
1 tsp baking soda
6 cups whole wheat flour (approx)

Mix together the powdered milk, water and lemon juice.  In separate bowl combine the brown sugar, honey, oil, vanilla and eggs. Combine both mixtures and then add salt, baking soda and flour. The amount of flour needed will vary - add more if its too wet or sticky. The mixture will be fairly sticky but should pull away from bowl easily. Spray oil on your hands and divide the dough into 4 parts. Each ball can be rolled out on a cookie sheet to 1/8" thick. (This will take some patience!) Thicker will make them more cakey and cookie like. (We like them this way too!) Prick dough with fork. Bake at 375 F for 15 minutest or until light brown. Remove from oven and immediately cut into squares.

This makes a TON of crackers but we have always eaten them within two days so I can't tell you about storage. If you are concerned, cut the recipe in half easily. They are delicious!

Sloppy joe mac & Cheese

A definite comfort food. Takes a bit of prep because its homemade, but very yummy. Use low fat products and ground turkey to make healthier)

16 oz elbow macaroni
1 lb ground beef
1/2 c chopped celery
1/2 c chopped carrot
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 c water
1 pkg sloppy joe mix (or 1 tbsp. instant minced onion,1 tsp. salt,1/2 tsp. sugar,1/4 tsp. dry mustard,1/4 tsp. chili powder,1 tsp. green pepper flakes,1 tsp. cornstarch,1/2 tsp. instant minced garlic,1/4 tsp. celery seeds)
1 small onion, finely chopped
1 Tbsp butter
1/3 c flour
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
4 cups milk
1 Tbs Worcestershire sauce
8 oz Velveeta, cubed
2 cups (8 oz) shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the meat, celery and carrot over medium heat until meat is no longer pink and vegetables are tender. Drain. Add tomatoes, tomato paste, water and seasoning mix. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.

Drain macaroni, set aside. In a large saucepan saute onion in butter until tender. STir in flour, mustard, salt and pepper until smooth. Gradually add milk while whisking, add Worcestershire sauce . Bring to a boil, cook and stir for 1-2 minutes or until thickened. (Stir constantly).  Remove from heat, stir in cheese. Add macaroni, mix.

Spread 2/3 of macaroni mixture in a 13x9 pan coated with cooking spray.  Spread meat mixture on next. Top with remaining macaroni mixture. Cook at 375 for 30 minutes or until bubbly.