Pumpkin Cheesecake
Crust
1 1/4 cups Graham cracker crumbs
1/2 cup finely chopped walnuts (I run mine through my mini chopper)
5 tablespoons butter-melted
1/4 cup sugar
1/2 teaspoon ground nutmeg
Filling
3 8 oz. packages cream cheese -softened
3/4 cup sugar
3/4 cup tightly packed brown sugar
4 eggs
1 15 oz. can pumpkin
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat over to 350
Combine all crust ingredients
Line a 10 " springform pan with mixture-up 2 " on the sides
Filling
Beat cream cheese and both sugars until fluffy with hand mixer
Add eggs 1 at a time on low till blended
Add pumpkin, vanilla, cinnamon, nutmeg and cloves
Beat until smooth
Pour over crust
Bake 70-75 minutes
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KAHLUA FUDGE
1 1/3 C. sugar
2/3 C. evaporated milk
1/2 stick butter
Place above ingredients in a heavy pan. Bring to a boil, stirring constantly, for 5 minutes.
Add: 7 oz. marshmallow cream and stir until melted and well blended.
Add: 1/4 C. Kahlua and 1 tsp. vanilla.
Pour above mixture over 2 C. semi-sweet chocolate chips and 1 C. milk chocolate pieces. Stir until well blended.
Add 2/3 C. chopped pecans.
Pour into a well buttered 8x8" pan. Cool in refrigerator until set.
Lose Your Scalp Chili
1 lb Lean ground beef
1/2 C Water
1 ea chopped yellow sweet onion
4 ea Chopped celery ribs
1/2 C Chopped green bell pepper
15 oz Canned undrained whole tomatoes
3 Tbs Chili powder
1 Tbs Brown sugar
In a stock pot or Dutch oven, brown the ground beef. If the meat is too lean, add the water and some oil to the pan before browning. Add the onions, celery and green bell peppers, mixing them well with the meat. Add the tomatoes. Stir in the meat and pepper mixture, chili powder and brown sugar and bring to a boil. Reduce the heat and simmer over low heat for 30 to 40 minutes when the fat will have risen to the top. Spoon off the fat. The longer it cooks the better it will taste. If you like your chili thick, remove the lid in the last 20 minutes. If you like it thin, add tomato juice
Sausage Cheese Balls
2 lbs fully cooked pork sausage
1 1/2 cups all purpose baking biscuit mix
16 oz Sharp Cheedar cheese(4cups
shredded)
1/2 cup finely chopped onions
1/2 tsp garlic powder
Preheat oven to 375, shred cheese and mix all ingredients. Form 1" balls and bake 15 mins on an ungreased cookie sheet. Makes about 6 dozen. Sausage balls can be frozen.
Trish_701 Pumpkin pie Cake
1 box yellow cake mix, remove 1 cup for topping
1 stick melted margarine
1 beaten egg
1 large can (29 oz) pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tsp. cinnamon
1 cup milk
In large bowl place cake mix (minus the 1 cup reserved for topping); add melted margarine and beaten egg. Mix with fork until cake mix is absorbed. Press into a 9x13 inch cake pan, sprayed with Pam.
FILLING:
In same large bowl mix pumplin with remaining ingredients. Beat well and spread over cake dough.
TOPPING:
To cup of cake mix reserved, add 1/2 stick margarine, 1/2 cup sugar and 1/2 cup chopped nuts. Mix well and sprinkle over pumpkin mixture. Bake at 350 for 1 hour and 10 minutes or until knife inserted in middle comes out clean.
Antipasto Squares
1/4 lb pepperoni slices(large slices from deli)
1/4 lb ham
1/4 lb salami
1/4 lb swiss cheese
1/4 lb probolone cheese
2pks (8oz) cresent rolls
12 oz roasted peppers (well drained)
3 eggs
3 tablespoon's parmesan cheese
FIRST LAYER:
1 pkg cresent roll (spread out on bottom of pan 9x13)
Layer the next 3 ingredient's pepperoni, provolone, and peppers.
Beat the 3 eggs and parmesan cheese
spread 1/2 of the onto first layer
SECOND LAYER:
spread hamm, swiss then salami
top with second pkg of rolls
spread rest of egg mixture on top
Bake at 350 for 1/2 hour or until golden brown on top. Eat hot or cold. Then cut into squares.
BAY LEAF BURGER'S
1-PK. OF LEAN GROUND BEEF
1\2 CUP OF WORCESTERSHIRE SAUCE
1 OR 2 LRG. BAY LEAVES
GARLIC SALT TO LIKING
MAKE HAMBURGER INTO PATTIE'S
POURING WORCESTERSHIRE SAUCE,
AND GARLIC SALT ON EACH SIDE
ADD BAY LEAVES TO PAN
FRY ON MEDIUM HEAT UNTIL DONE.
GLU!!! =)
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