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. 

Applesauce

Applesauce (modified from original recipe from Ball Book of Home Preserving)

12 lbs apples, peeled and quartered.  As you peel and quarter them place in bowl of water with lemon juice (1/4 cup to 4 cups water).  I'm a "lazy" peeler and dont mind a few peels left on.  But I wouldnt leave them ALL on there.

Place apples in stock pot with just a little water, not much just enough to prevent sticking.  Cook until mushy.

Here is where I differ from most people...I don't use a food mill.  I just mash mine with a potato masher.  We like it chunky.

Then I add 4 Tbsp of lemon juice.  And here is where you add sugar if you want.  Recipe calls for 3 Cups.  I do it either sugar free, or only add about 1 1/2 cups.  You can also add cinnamon or any other spice here too.

Heat up until its good and hot and bubbly again.  Then ladle into hot jars (I use pints).  Leave a good head space.  Cap.

Lastly process in boiling water bath for 20 minutes for pints (sorry dont have the numbers on quarts).

VIOLA!  Applesauce!

Apple Butter

Apple Butter
(From Ball Compelte Book of HOme Preserving)

6 lbs apples, peeled, cored, and quartered
3 Cups Water
5-6 Cups Sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves (I was out and didnt want to go back to the store so I omitted)

In large, stainless steel stockpot, combine apples and water.  Bring to a boil, then reduc heat and boil gently, stirring occassionally, until apples are soft (abt 30 minutes).

WOrking in batches transfer to food mill or food processor.  Process until uniform texture, do not liquefy.  (I like my chunky, so I just used a potato masher).  Measure 12 cups of puree.  (I didnt do this, just used whatever was there).

In pot combine apple puree, spices, and sugar.  Stir until sugar dissolves.  Bring to a boil over medium high heat, stirring frequently.  Reduce heat and boil genlty until mixture thickens and holds shape.  (To test this drop a spoonfull onto a chilled plate, if its ready it will hold shape and a liquid ring will not form around it).

Ladle into hot jars leaving 1/4 inch head space.  Remove air bubbles.  Wipe rim.  Place cap and band on and tighten.  Process in boiling water bath 10 minutes.

Apple Pie in a Jar Jam

Apple Pie in a Jar Jam
(From Ball Complete Book of Home Preserving)

3/4 Cup Raisins or dried Cranberries
6 Cups chopped, cored, and peeled apples
Grated zest and juice of one lemon
1 cup unsweetened apple juice
1 box powdered pectin
9 cups sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Chop raisins (can use food processor).

In large, deep, stainless steel stock pot, combine apples, lemon zest, and juices.  Bring to a boil over high heat, stirring frequently.  Reduce head and boil genlty until apples begin to soften, stirring occassionally. (abt 10 mintues).  Remove from heat and stir in pectin until dissolved.  Stir in raisins.  Return to high heat and bring to a boil, stirring frequently.  Add sugar all at once and return to a full rolling boil stirring constantly.  Boil for one full minute.  Remove from heat, add spices.  Skim off foam.

Ladle into hot prepared jars, leaving 1/4 inch head space.  Remove air bubbles.  WIpe rim of jar and place lids on jar with band and screw down until snug (dont over tighten).

Process in boiling water bath for ten minutes.