Basic Cheese CakeBarbara Lindsay
3 lbs. cream cheese
14 oz. or 1 ¾ cup sugar
6 ea- eggs
1 Tbsp. vanilla
½ recipe
1 ½ lbs or 3 blocks cream cheese
7 oz. or 1 cup sugar
3 ea- eggs
1 ½ Tbsp vanilla
(good for a 8-10 in. tall pan)
1/3 recipe
1 lb or 2 blocks cream cheese
Rounded ½ cup (4.66 oz.) of sugar
1 tsp. vanilla
(good for a mug or 6 in. cheesecake)
Crust options:
Nutter butters
Oreo
Graham cracker
Ginger snaps
Vanilla cookies
Pumpkin Filling
(reserve 1 cup or so of cheesecake batter to incorporate--fold in pumpkin filling, not stir.)
4 eggs
1 cup sugar
1 tsp. cinnamon
1 tsp. all spice
¼ tsp. ginger
½ tsp. salt
1 cup pumpkin
(If you want to use this recipe to make a regular pie, use half the eggs and add 1 cup of milk.)
Bake 300 degrees for 45 min. or until jello-y, not watery when shaken. Open oven door and let cool for an hour.
Almond Milk Fresh Peach Ice CreamJanice Carlile
3 cups fresh peaches whirled in food processor or blender
½ lemonade drink powder with sugar
1 cup almond milk
1 Tbs. corn starch
2 Tsp. plain gelatin softened in 1 Tbs. water (cook until thick, stirring constantly)
¼ Tsp. Salt
1 ½ cup sugar
Remove from heat and stir in peach mixture and 2 more cups of almond milk. Chill mixture and then freeze in ice cream maker.
Place in covered bowl to harden until ready to serve. Works good a for a lactose free diet.
Butternut Squash and Chorizo Enchiladas with Cinnamon spiced CremaAnn Epperson
Serves 4-6
Sauce
2 oz butter
5 Tbsp flour
2 c. beef broth
4 tbsp chili powder
1 tsp cumin
2 tsp garlic powder
½ tsp salt
1 tsp grounded cinnamon
Pinch nutmeg
1 tsp brown sugar
½ c Crema Mexicana (find it in the refrigerator section by the cheese and yogurt aisle)
Filling
10 oz chorizo (beef or pork)
1 small butternut squash (or small sugar pumpkin – the one used for pies), or 1 – 16 oz bad of frozen squash cook per bag instructions)
Topping
12 – 16 corn tortillas
½ pkg (5oz) Queso Quesadilla shredded
Sauce: melt butter in a saucepan and whisk in the flour. Cook for 2 minuted on medium heat, stirring consistently. Slowly whisk in broth. Add remaining ingredients, except Crema Mexicana, and whisk thoroughly. Bring to a slight boil, remove from heat. Let cool, mix in Crema.
Filling: cook chorizo to package instructions and drain well. Set aside. Split squash in half, remove seeds, poke holes in surface, and bake for 45 minutes. Let cool, scoop out tender flesh and mash. Add cooled chorizo.
Lightly coat bottom of baking dish with sauce. Scoop filling into tortillas, roll and place into dish. Cover the top with remaining sauce, top with cheese and bake uncovered at 350 degrees for 15 – 20 minutes, or until cheese browns.
Note: I used shelled pumpkin seeds (Trader Joes) as part of the garnish. Additionally, you may opt to serve with sour cream or the Mexican sour cream found next to the Crema. Chorizo comes in both mild and hot, be careful of the one you select. Lastly, play with the recipe, I like more cumin in the sauce, and I used a pumpkin and the time before a banana squash.
Pumpkin Chocolate Chip CookiesCindy Hess
1 c butter
2½ c sugar
2 eggs
2 cups pumpkin
1 tsp vanilla
Cream butter and add sugar. Mix in eggs. Blend in pumpkin. Add 1 tsp vanilla and mix together well.
Mix the following dry ingredients:
4½ c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
Add dry ingredients to creamy mixture. Add 1 cup chocolate chips. Drop on greased cookie sheet. Bake at 375 for 10-15 minutes until golden brown. Makes 5 dozen cookies. ENJOY!
For best results, store in a Ziploc bag. They are even better
and more moist the next day!
Pumpkin SoupJessica Skubal
2 Tbs. butter
8 oz. mushrooms
½ cup chopped onion
Sautee’
Stir in 2 Tbsp flour
Add:
1 tsp curry
3 cup chicken broth
2 cup pumpkin
Cook till thickened
Stir in 1 Tbs. honey
½ tsp. salt
½ tsp. nutmeg
1 tsp. pepper
Puree all ingredients
Put back in pan and add 1 12 oz. evaporated milk then heat.
Apple Cinnamon DelightNancy Stewart
Preheat oven to 350 degrees
Cream together until smooth: 1 cup brown sugar
½ cup apple sauce
½ cup butter
1 ½ cups white sugar
Add:………………………….1 tbsp. milk
1 ½ tsp. vanilla
Beat & add…………………...2 eggs
Stir in………………………...1 cup fresh corn flakes (crumbled)
3 cups quick oats
Sift together………………….1 ½ cups flour
1 ¼ tsp. baking soda
1 tsp. salt*
½ mace*
*(or to taste) 1 ½-2 tsp. cinnamon*
¼ tsp. nutmeg*
1/8 tsp. powdered cloves*
Stir in…………………………1 ½ cups diced dried apples
1 pkg (2 cups) chocolate chips
1cup walnuts, almonds or pecans,
(chopped)
Spread dough evenly in large casserole dish or on cookie sheet (greased).
Bake approx. 15-20 minutes. Cool & serve.
For healthier recipe, you can substitute all applesauce for butter, & increase flour by approx. ¼ cup.
Pumpkin DipCarolann Wedlund
3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
8 ounces Cool Whip
Beat cream cheese and powdered sugar until smooth and creamy; add canned pumpkin and spices.
Fold in Cool Whip; mix until creamy.
Chill for 8 hours
Serve with apple slices/ginger snaps/graham crackers.
CROCK POT DISHES
Italian Chicken Delight
Gayle Hollingshaus
4-6 chicken breasts (cut in pieces if desired)
8 oz. cream cheese, cubed
2 cans cream of chicken soup (10 oz size)
1 envelope “Good Season” dry Italian salad dressing
1 cup milk 1 box frozen chopped spinach (optional)
Put in a crock pot and cook on low for 6–8 hours. Serve over rice or noodles
Artichoke Chicken & Olives
Susan Olsen
1 1/2 lbs. skinless, boneless chicken breast chunked
1/2 cup to 1 cup sliced black olives
2 cups sliced fresh mushrooms
1/4 cup chicken broth
1 - 14 1/2 oz. Can diced tomatoes
3 T. quick cooking tapioca
1 - 8-9 oz package frozen artichoke hearts
3/4 t. dried thyme, crushed
(Trader Joes has them cheapest)
2/3 t. curry powder
1 cup chicken broth
1/4 t. salt
1 medium onion chopped
1/4 t. pepper
Rinse chicken. Set aside. In crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onions, olive, and broth. Stir in tapioca, and spices. Add chicken. Spoon some of the tomato mixture over the chicken. Cover and cook on low-heat setting for 7-8 hours or on high setting for 3 1/2 - 4 hours. Serve with hot cooked couscous or rice. Serves 6.
Mission Chicken
Nancy Holladay
2 1/2 - 3 1/2 lbs. chicken pieces
1 (6 oz) can frozen orange juice concentrate, thawed
1/4 teas. ground cinnamon
2 or 3 drops hot pepper sauce
1/4 teas. ground cloves
3 T. cornstarch
1/4 teas. Salt
3 T. water
1/2 teas. seasoned salt
1 cup seedless grapes, halved (optional)
1/4 teas. lemon pepper
1/4 cup slivered toasted almonds (optional)
(To toast: heat in 350° oven about 10 min. or until golden brown)
Place chicken in a slow cooker. In a small bowl, combine cinnamon, cloves, salt seasoned salt, lemon pepper, orange juice concentrate, and hot pepper sauce. Pour mixture over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened. Stir in grapes. Sprinkle with almonds.
Crock Pot Pork Chops
Wendy Pellissier
6 pork chops (1/2 inch thick)
1 can cream of mushroom soup
Brow or grill both sides of pork chops in frying pan on stove top. Sprinkle with pepper. Place pork chops in Crock Pot with soup. Do NOT add water. Cover and set on high for 3-4 hours or low for 7 hours.
Italian-Style Pot Roast
Teri Topham
1-6oz. can tomato paste
1-16 oz. can tomatoes
2 cloves garlic, minced
1 med. onion, chopped
1 pkg. dry onion soup mix
2 med. carrots, chopped
2 tsp. fresh* oregano, chopped
1 medium potato, chopped
2 tsp. fresh* thyme, chopped
1 large celery stalk, sliced
1 tsp. salt
2 bay leaves
1 tsp. black pepper
2 lbs. chuck roast, trimmed of any excess fat
*You may substitute 1 tsp. each of dry herbs for the fresh.
In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the Crock Pot. Add the remaining ingredients and any leftover tomato sauce. Cover and cook on Low 8 to 10 hours (or on high for 4 to 5 hours). Makes 6 servings. Serve with pasta or rice.
World’s Easiest French Dip
Nancy Holladay
Start this recipe the day before; it takes a long time, but is easy and good.
5 to 6 lb. rump roast (I sometimes do about 7 lb., just add more broth)
2 pkgs. dry Good Seasons Italian dressing mix
2 pkgs. Schilling (or other) Au Jus mix
2 cans beef broth (or broth to almost cover roast)
Cook on low in the crock pot all day, then refrigerate. Next day, skim off all the solid fat and cook on low all day again. (If you start this late, it can cook all night and all day, but it is harder to remove the fat.) Before serving, shred meat with a fork (it should be very tender) Serve on French rolls (or buns or whatever you have) with some of the au jus for dipping.
This serves a LOT, so you could do a half recipe (or freeze half). My sister-in-law loves to add more broth and water when the meat is mostly gone and make a beef barley soup. Just add barley, vegetables, and whatever you want---cook till tender. I have thickened the broth and added sour cream and served it over noodles or rice.
My Favorite Chili
Wendy Pellissier
Brown Together:
1 pound ground beef (can also use ground turkey) and 3 cloves garlic
Place meat mixture in Crock Pot and then add the following:
1/2 chopped onion
1 40 oz can pinto beans, slightly drained
2 T. chili powder
1 10-15 oz can black beans
1 t. cumin
1 5 oz can tomato sauce
1 28 oz can tomatoes
1 4 oz can dices green chilies
Cover and cook on low for 6 hours. Feel free to omit or add any other kind of beans you like.
Hot Pocket Stew
Wendy Pellissier
4-5 large potatoes, peeled and cubed
2 cups chopped ham
1 cup milk garlic salt
1 can cheddar cheese soup pepper
1 can cream of chicken soup
Mix all ingredients together in Crock Pot and cook for 5 hours on low setting.
Barbecued Pulled-Pork Fajitas
Kortnee Feriante
Prep:15 minutes Cook:10 hr + 30 minutes
2 1/2 pound pork boneless loin roast, trimmed of fat 1 bag (1 lb) frozen stir-fry bell peppers & onions
1 medium onion, thinly sliced
1/2 tsp. salt
2 cups barbecue sauce
18 flour tortillas (8-10 inches in diameter)
3/4 cup chunky salsa Shredded cheese, if desired
1 Tbsp chili powder Guacamole, if desired
1 tsp ground cumin Sour Cream, if desired
1. Place pork in 3 to 4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; pour over pork and onion.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream. 18 fajitas
Variation: Use for shredded pork tacos, enchiladas and burrito fillings. You can use 2 1/2 pounds beef boneless chuck roast instead of the pork.
Chocolate Lava Cake
Susan Olsen
1 cup flour 1 t. vanilla
1/2 cup sugar
3/4 cup semi sweet chocolate chips
2 T. unsweetened cocoa powder
3/4 cup sugar
1 1/2 t. baking powder
1/4 cup unsweetened cocoa powder
1/2 cup milk
2 cups boiling water
2 T. cooking oil
1/2 cup peanut butter
In bowl, stir together first four ingredients. Add milk, oil, vanilla; stir until smooth. Stir in chocolate chips. Spread batter evenly in the bottom of a greased crock pot. In another bowl combine 3/4 cup sugar and 1/4 cup cocoa powder. Stir in boiling water and peanut butter. Pour evenly over batter in crock pot. Cover and cook on high heat for 2 hours-2 hours 15 minutes, or until a toothpick inserted 1 inch in center comes out clean. Let stand uncovered for 30 minutes to slightly cool. Serve with ice cream.
Caramel-Apple Pudding Cake
Susan Olsen
1 cup flour
1/4 cup dried apples
1/3 cup sugar
1 c. packed brown sugar
1 t. baking powder
1 cup water
1/4 t. ground cardamon or 1/2 t cinnamon
1 cup apple juice
1/2 cup milk
2 T. butter
2 T. cooking oil
1 T. finely chopped crystallized ginger OR 1/2 cup chopped, roasted pecans
1/4 t. ground ginger
In bowl, stir together first four ingredients. Add milk and oil and stir until combined. Stir in nuts and dried fruit. Spread batter in bottom of greased crock pot. In small saucepan combine brown sugar, water, apple juice, butter, and ginger. Bring to boil and boil for two minutes. Pour mixture evenly over batter in crock pot. Cover and cook on high heat for 2-2 1/2 hours. Let stand for 30 minutes Serve warm with ice cream.
