Pumpkin Cheesecake with Caramel Sauce

Total Time:
5 hr 30 min
Prep:
15 min
Inactive:
4 hr 15 min
Cook:
1 hr
Yield:8 servings
Level:Easy
Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Note: The only thing I did differently from this recipe was use a water bath and then after turning the oven off I let it cool in the oven with the door open for half an hour. No cracks, perfectly cooked, moist, sweet and light.

Recipe courtesy Paula Deen, 2007

Caramel Sauce

• 2/3 cup heavy cream
• 1/4 vanilla bean
• 1 1/4 cups sugar
• 1/4 tsp. salt
• 2 Tbs. light corn syrup
• 3/4 tsp. fresh lemon juice
• 4 Tbs. (1/2 stick) unsalted butter, cut into 1-inch pieces

Pour the cream into a small saucepan. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds into the cream. Set over medium heat and bring just to a simmer, then reduce the heat to low and keep the cream mixture warm.

In a large, heavy saucepan over medium heat, combine the sugar, salt, corn syrup and 1/4 cup water, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the mixture turns a light amber color, 5 to 7 minutes. Remove from the heat. 

Carefully pour the warm cream into the caramel; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Stir in the lemon juice and let cool for 10 minutes. 

Add the butter 1 piece at a time, whisking constantly after each addition. Continue to whisk the caramel as it cools. Makes about 1 1/2 cups.

Adapted from a recipe by Elisabeth Prueitt, Chef, Tartine, San Francisco, CA.

Slow Cooker Apple and Onion Pulled Pork Sandwiches

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: Serves about 8

Serving Size: 1 cup

Ingredients

• 3 onions, sliced
• 2 apples, peeled and cubed
• 1 bonelss pork shoulder
• 1 tbsp paprika
• 1/2 tbsp cumin
• 1/2 tbsp cinnamon
• salt to taste
• 1 tbsp honey
• 1 cup beef stock
• 1/2 cup apple cider vinegar
• fresh cilantro for garnish

Directions

1. In a small bowl, combine spices (paprika, cumin, cinnamon) and salt. Rub the pork shoulder with the mixture.
2. Make a bed of onions and apples at the bottom of your slow-cooker, and place pork shoulder on it. Drizzle with honey. Pour beef stock and apple cider vinegar.
3. Cook on low for 8 hours.
4. When meat is cooked, transfer it to a plate (be careful, it will easily fall apart!) and shred it using two forks. Transfer onion and apple mixture to a colander and drain it. Keep about 1/3 of the liquid, or enough to moist the meat.
5. Combine meat, onion and apple mixture and add some liquid if necessary. Garnish with fresh cilantro.

Notes

If you're planning on having leftovers, I recommend you to keep some additional cooking liquid and use it when you reheat the meat. This way, the meat will stay moist and delicious.

Recipe Credit: Not Enough Cinnamon

Peanut Butter Stuffed Brownies

Chewy, fudgy homemade chocolate brownies stuffed with a peanut butter filling and topped with peanut butter and chocolate chips. If you like peanut butter cups, you'll love these!

Yield: 16-20 brownies

prep time: 30 MINUTES

 

total time: 1 HOUR, 15 MINUTES PLUS COOLING

Ingredients:

• 1/2 cup (115g) salted butter*
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 3 large Eggland's Best eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
• 2 Tablespoons (11g) unsweetened cocoa powder
• 1/4 teaspoon salt

PEANUT BUTTER FILLING

• 3/4 cup (185g) creamy peanut butter
• 1 cup (120g) confectioners' sugar
• 2 teaspoons vanilla extract
• 2 Tablespoons (30ml) milk
• 2 Tablespoons each chocolate chips and peanut butter chips

Directions:

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners' sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick - like a crumbly cookie dough. Set aside.

Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt.

Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer, as shown in the photo above. Pour/spread the remaining brownie batter on top. Top with the chocolate chips and peanut butter chips. Using the back of a spatula, gently press the chips into the brownie batter.

Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. (The brownies may slightly crack in the center - that's because air in between the peanut butter layers is trying to escape. That's normal!) A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

The brownies will stay fresh in an airtight container at room temperature for 1 week. Brownies freeze well, up to 3 months. 

*I love to use salted butter here. If you choose to use unsalted, don't increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.

*I typically use Baker's, Ghirardelli, or Trader Joes chocolate.

Recipe Credit: Sally's Baking Addiction

French Bread

A very good friend from our student ward brought this by right after I had the baby and it was SO so yummy. Jeff and I were literally fighting over it. I had totally forgotten to put in on the blog until today. Wow, this is amazing!

1 T sugar
1 T yeast (2 1/4 t. active dry yeast OR 1 envelope active dry yeast)
1 1/4 c. warm water, divided
1/2 T salt
3 T oil
1/3 c. sugar
4 c. flour
1 stick of butter

1. In the bowl of a stand mixer, dissolve 1 T. sugar and 1 T. yeast (2 1/4 t. active dry yeast or 1 envelope active dry yeast) in 1/4 c. warm water.

2. Let proof for about 5 minutes until it is foamy.

3. While you are waiting for mixture to proof, in a measuring cup mix together: 1 c. warm water, 1/2 T. salt, 3 T. oil, 1/3 c. sugar. Add to proofed mixture in stand mixer bowl.

4. Add 4 c. flour. I always use my kitchen aid so I just add it as the dough hook is mixing it. If you were kneading by hand I would just gradually knead it in until it is sticky but forming a ball. 

5. Shape into a loaf. A lot of times we make three small loaves and braid them. 

6. Place loaf on pan and allow to rise for 2-3 hours, covered with a towel.

7. Cook for 17-20 minutes at 400 degrees. 

8. When it comes out of the oven, rub a stick of butter all over it and it will soak in and make it extra delicious. :) 

Recipe Credit: Lorren Lemmons, who got it from Bee in Our Bonnet

Easy Apple Crisp

1. Total Time: 1 hr 40 mins
   Makes: 8 servingsGame plan: Adjust the sugar in this recipe to the sweetness of the apples, using 2 tablespoons for exceptionally sweet ones and 3 if the apples are on the tart side.Ingredientso   2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
   o   2 to 3 tablespoons granulated sugar
   o   3/4 teaspoon ground cinnamon
   o   1/4 teaspoon fine salt
   o   1/2 cup packed light brown sugar
   o   1/2 cup uncooked rolled oats
   o   1/3 cup all-purpose flour
   o   4 tablespoons cold unsalted butter(1/2 stick), cut into small pieces, plus more for coating the dish
   1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.2.     Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.3.     Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.4.     Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.Recipe Credit: Chow.com

Oreo Pudding Pie

2

packages  (3.4 oz. each) JELL-O OREO Flavor Instant Pudding

2-1/2

cups  cold milk

1/2

tub  (4 oz.) COOL WHIP Whipped Topping, thawed

1

 OREO Pie Crust (6 oz.)

5

 OREO Cookies, crushed into small pieces

BEAT pudding mixes and milk with whisk 2 min. Stir in the COOL WHIP.

POUR into crust.

REFRIGERATE 4 hours or until firm. Top with crushed cookies just before serving.

Recipe Credit: Kraft

Chicken Tortilla Soup

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 T. olive oil
• 2 t. chili powder
• 1 t. dried oregano
• 1 can (28 oz.) crushed tomatoes
• 1 can (10.5 oz.) condensed chicken broth
• 1 1/4 c. water
• 1 c. white hominy
• 1 c. whole corn kernels, cooked
• 1 can (4 oz.) chopped green chilies
• 1 can (15 oz.) black beans (rinsed and drained)
• 1/4 c. chopped fresh cilantro
• 2 boneless chicken breasts, about 1 1/2 lbs.
• 
  
• Toppings:
• tortilla strips or chips
• shredded cheese
• avocados
• guacamole
• tomato
• green onion
• sour cream

1. Add all the ingredients except corn tortilla strips, cheese, avocados, guacamole, tomato, sour cream and green onion to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
2. Add cheese just before serving.
3. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados too!

Recipe Credit: Unknown

Stockpot Method:
1. In a medium stockpot, heat oil over medium heat. Saute onion and garlic in oil until soft.
2. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil and simmer for 5-10 minutes.
3. Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
4. Ladle soup into individual bowls and top with chips, avocado, cheese, tomatoes, green onions, sour cream, etc.

Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes

Cilantro lime chicken

• 1 1/2 lbs boneless skinless chicken breast
• Juice from 2 limes
• 1 cup or 1 bunch fresh cilantro, chopped
• 1 (16 oz) bag frozen corn
• 2 garlic cloves, minced
• 1/2 red onion, chopped
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• salt and pepper to taste

1. Place all ingredients in a resealable gallon-sized freezer bag. Seal bag and shake to mix ingredients together. Lay flat to freeze.
2. To Prepare from Frozen: Remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours (or high for 4 hours).
3. If desired, shred chicken right in the slow cooker at about 30 minutes before cooking time is complete.

Recipe credit: Fabulessly Frugal

BBQ Spareribs

This is one of the meals I froze ahead of time, literally the day before having Eli. What a smart thing to do. This was amazing! Both Jeff and I loved it. And it was even better since all I had to do was pull it out of the freezer the night before and throw it in the crock pot the next day. Win-win, I say!

• 1-2 lbs of country-style pork ribs
• 1 1/2 cups ketchup
• 1 1/2 tsp seasoned salt
• 1/2 teaspoon liquid smoke
• 3/4 cup brown sugar
• 1/2 cup white vinegar
• 1 tsp ground mustard

1. Place pork in resealable gallon-sized freezer bag.
2. Mix remaining ingredients together in a bowl and pour over pork.
3. Mix together in bag and zip closed.
4. When ready to eat, remove from freezer and thaw in fridge for 24 hours.
5. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Recipe Credit: Fabulessly Frugal

Slow Cooker Stuffed Peppers

• 6-8 large bell peppers
• 1 lb. 80 % lean ground beef, uncooked
• 1 cup instant brown rice, uncooked
• 1 small onion, finely chopped
• 1 egg
• 15 oz. crushed tomatoes
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1 tsp. seasoned salt
• 1/4 tsp black pepper
• 1 cup Mozzarella cheese, shredded plus more for topping
• 1 cup beef stock
• 1/2 tsp. salt

1. Wash your peppers well and set aside.
2. In a medium sized mixing bowl, combine the beef, rice, 1/2 of the crushed tomatoes, egg, seasoned salt, black pepper, chili powder, cumin, garlic powder, Mozzarella cheese and onion and mix well.
3. Cut the tops off of the peppers and scrape out the membranes and seeds.
4. Stuff the peppers and arrange in the slow cooker.
5. In the mixing bowl, combine the other half of the crushed tomatoes, the beef broth and 1/2 tsp. salt.
6. Pour in the bottom of the slow cooker.
7. Cover and cook on high for 6 hours or on low for 9 hours.
8. During the last 5 minutes, top with Mozzarella cheese if desired and cover until melted.
9. Serve warm with a fresh salad and crusty bread.
10. Serves 6-8.
11. * This recipe can be doubled if you want to fill your larger slow cooker to feed a larger group of people.
12. Enjoy!

Recipe Credit: Cozy Country Living

Brownies (a new twist)

1 brownie mix

1 symphony bar (we usually get the toffee ones)

about 1/3 to 1/2 cup of peanut butter (depending on how much you like)

Chopped nuts (optional)

Make the brownie batter as directed on the package. Pour about 1/2 of the batter into a 9x13 pan. Break the symphony bar into chunks and sprinkle evenly onto the batter layer. Then take spoonfuls of peanut butter and drop small bits of peanut butter onto the batter layer (bigger than a pea, smaller than a grape). Include as much as you'd like. (Side note: I've always wondered how to make this step less time-consuming...maybe soften some peanut butter in the microwave, put it in a ziploc, snip the corner, and squeeze it out over the batter layer? Or just stick with the 5 minutes of spooning little peanut butter balls onto the batter. Your choice.) Add chopped nuts if desired. Then pour the other half of the batter on top and bake as directed. Give away half of the brownies, eat a couple with your family while they're hot, and then hide the rest of them in the freezer so you can slowly and secretly enjoy them for many moons.

Recipe credit: Mary Kenney

Fruity Curry Chicken Salad Sandwiches

1.5 - 2 lbs chicken, cooked and diced

2 stalks celery, diced

4 green onions, chopped OR 1 medium onion, chopped

1 granny smith apple, cored and diced

1/3 c. craisins

1 c. red seedless grapes, halved

1/2 c. chopped toasted pecans (about 5-6 min in a 350 degree oven) OR 1/2 cup toasted sliced almonds (put in pie pan and toast under broiler...watch carefully!)

1/8 t. ground black pepper

1 - 2 t. curry powder (to your taste preference - I like around 1.5 t.)

3/4 c. light miracle whip/mayonnaise

1 t. lemon juice

Combine all ingredients in a very large bowl. Refrigerate until cold, then serve on croissants. For best results and flavor, make the night before serving (but wait to add the grapes until just before serving).

Recipe credit: Mary Kenney

White Chicken Chili

2 T. olive oil
1 T corn starch
1 medium onion chopped
1 can chopped green chilis, drained
2 cans white beans (drained)
2 t. cumin
2 t. chili powder
1 lb chicken tenders
2 cups chicken stock
1 t. salt
1 t. pepper

Place all ingredients except chicken stock in large freezer bag, toss to coat and freeze.  When ready, place ingredients in slow cooker, add chicken stock and cook on low for 4-5 hours.  Remove chicken, shred & return to crockpot.  Serve with warm cornbread.

Recipe Credit: Baked in the South

Taco Chili

1 lb. cooked ground beef

1 medium onion chopped

1 can corn drained

1 can black beans drained

1 can navy/kidney beans drained

1 8 oz can tomato sauce OR 2/3 cup picante sauce or salsa

1 small can diced green chiles

1 package taco seasoning (I use old el paso)

1 packet Ranch seasoning

Toppings:

shredded cheese

Fritos

chopped green onions

Directions: Place all ingredients in freezer bag and freeze until ready.  Thaw slightly, place in crockpot and cook on low for 4-6 hours.  Serve with shredded cheese, chopped green onions and fritos

Recipe Credit: Baked in the South

Pork Tenderloin with Apple Cranberry Sauce

2 lb pork tenderloin (not in a marinade)

1 t salt

1 t pepper

1/2 cup brown sugar

2 T cider vinegar

1 t ginger

1 t cinnamon

1/4 t red pepper flakes

1/2 cup dried cranberries

3 peeled and chopped granny smith apples

Freezer Meal Directions:  Season pork with salt and pepper and add all ingredients to freezer bag and freeze until ready.  Thaw slightly and cook on low for 6-8 hours until pork is tender.

Other Directions: Season the pork with the salt & pepper and place in the bottom of crockpot.  Mix all ingredients, pour over the pork and cook on low for 6-8 hours until pork is tender.

Recipe Credit: Baked in the South

Chicken Pot Pie with Biscuits

Serves: 6-8

• 3 skinless, boneless chicken breasts (or whole rotisserie chicken)
• 1 tablespoon olive oil
• 3 cups diced potatoes
• 1 cup diced carrots
• ½ cup sliced celery
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 cup chicken stock
• 1 (15-ounce) can English peas, rinsed and drained, or frozen peas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 recipe Southern Buttermilk Biscuits, or 1 can refrigerated flaky biscuits

1. Preheat oven to 475º F.
2. Cut chicken into 1-inch pieces. Drizzle olive oil into large, heavy-bottomed Dutch oven over medium heat. Add chicken and cook until lightly browned and no longer pink. Remove from Dutch oven to a bowl using a slotted spoon. Set aside.
3. Add potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Stir consistently. Cook until the potatoes and carrots are fork tender. Reduce heat to medium-low and add back chicken.
4. Melt butter in 3-quart saucepan over medium-low heat. Whisk in flour until smooth and then slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into Dutch oven with chicken and vegetables. Add in English peas, stirring til well-combined. Pour into a 9×13 baking dish and set aside.
5. Prepare Southern Buttermilk Biscuits and place on top of chicken pot pie mixture in baking dish. Sprinkle with freshly ground black pepper on top of biscuits.
6. Bake 12-15 minutes until biscuits are golden brown and cooked through.
7. Remove from oven and allow to rest for about 3 minutes. Serve warm.

Recipe Credit: Add a Pinch

Saucy Hungarian Red Potato Goulash with Smoked Sausage and Savory Caramelized Onions

Serves about 4

• Olive oil
1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
2 tablespoons butter
2 onions, quartered and thinly sliced
2 garlic cloves, pressed through garlic press
• Salt
¾ teaspoon freshly cracked black pepper
1 ½ teaspoons paprika
6 medium-size red skin potatoes, peeled and sliced into ½” thick circles (about 2 ¾ lbs)
1 ½ cup chicken stock
1 tablespoon chopped flat-leaf parsley

Preparation:

-Place a large, deep, non-stick pan (or even medium non-stick pot) over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

-To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden-brown, about 5-7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

-Next, add in the sliced potatoes, and fold them into the caramelized onions/garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly; cover the pan/pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan/pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time. (It’s perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

-Finish the Goulash by adding the caramelized smoked sausage back into the pan/pot, as well as the parsley, and gently fold those in to incorporate; add a little drizzle of olive oil in, and add a couple more pinches of salt and pepper, if necessary; serve hot with bread, if desired.

Recipe Credit: The Cozy Apron