Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake
(Recipe from All Recipes.com)

 

 

 

 

 

 

 

 

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

 

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. 

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

 Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Turkey with Sweet Potatoes and Green Beans

Turkey with Sweet Potaotes and Green Beans
Recipe loosely from Betty Crocker Slow Cooker Cookbook

*Disclaimer, at the time of posting this the recipe was cooking away in the crockpot....we havent eaten it yet but I dont see how it can be bad!

1 pkg turkey thighs (couldn't find turkey thighs, so I used drumsticks, three since that's all we need) skin removed.
3 sweet potatoes peeled and cut up
1 pkg (10-12 oz) frozen cut green beans
1 jar turkey gravy
2 Tbsp flour
1/2 tsp rosemary
1 tsp parsley
1/8 tsp pepper

Layer in crockpot: potatoes, green beans, and turkey.  Mix gravy, flour, and seasonings, pour over turkey and veggies.  Cook on low 8-10 hours until turkey is done!

UPDATE:  Ok this was so so.  I thought the turkey was dry.  Thought it all lacked flavor.  Not really impressed.  It wasnt horrible by any means, just not amazing.
 

Spinach Artichoke Dip

Spinach Artichoke Dip

This is also a concotion of mine comprised from different recipes.

1 pkg frozen spinach, thawed
1 can quartered artichoke hearts, drained
1 tub "Garden Vegetable" cream cheese spread
Abt 1/2 cup Mozarellla cheese, shredded (I do a "good handfull")
Abt 1/2 cup Parmesean cheese, grated (Also a "good handfull")
Abt 1/4-1/2 cup mayo (Enough to make it creamy)

Beat together cheeses.  Stir in veggies and enough mayo to make it good and creamy, but not too thin.
Bake at 375* until bubbly and starting to brown.

Creamy Penne with Italian Sauage and Spinach

Creamy Penne with Italian Sausage and Spinach

Okay, this recipe is "made up" after looking up a couple different recipes.

About 1 lb Italian sausage, casings removed, crumbled and cooked. (if your package is more than that fine, my pkg was about 1.25 lbs...I used just half the sausage, I cooked it all then froze half of it for another day)
About 1lb Penne Pasta, cooked and drained.

Garlic
Onion
1 can chicken broth
1 can diced tomatoes
1 pkg frozen spinach, thawed and drained.
1/2 pkg cream cheese
About 1/2 cup Parmesan Cheese

Cook sausage.  At the end of cooking time add onion and garlic (just to taste, I added about 1 tsp dried minced onion and a good couple tsp of minced garlic).  Then add chicken broth and tomatoes.  Bring to simmer and start to cook down a little.  Add spinach.  When it returns to a simmer add cream cheese.  Stir until good and melted and creamy, then add pasta and Parmesan.  The pasta will absorb some of the liquid and make it less runny.