Pumpkin Caramel Cheesecake

Crust:
1 ½ cups gingersnap cookies, finely ground
1 ½ cups toasted pecans, finely ground
¼ cup brown sugar, firmly packed
¼ cup butter, melted

Grind cookies by placing them in a Ziploc bag, sealing and smashing contents with a large blunt object.
Combine ground cookies, ground pecans and sugar in bowl.
Add melted butter and mix until combined.
Press crust mixture into the bottom and sides of a 9” square springform pan with 3” high sides. Set aside.

Filling and Icing:
4 8-oz. packages cream cheese, softened
1 2/3 cups granulated sugar
1 ½ cups canned solid-pack pumpkin
9 Tbl. evaporated milk
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
4 large eggs, at room temperature
1 Tbl. caramel

Preheat oven to 350 degrees.
Using an electric mixer, beat cream cheese and sugar in a large bowl until light.
Transfer ¾ cup to a small bowl; cover tightly and refrigerate for icing.
Add pumpkin, 4 Tbls. Evaporated milk, cinnamon, allspice, and ginger to mixture in large bowl and beat until well combined.
Add eggs one at a time, beating just until combined.
Pour filling into crust.
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 65-70 minutes.
Transfer cheesecake to rack and let cool to room temperature.
Cover tightly and refrigerate overnight.
Bring remaining ¾ cup cream cheese mixture to room temperature.
Add the remaining 5 Tbls. Evaporated milk to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon the caramel sauce in lines over the cream cheese mixture.
Using a bamboo skewer, swirl caramel sauce into cream cheese mixture.
Release pan sides from cheesecake.

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California Pizza Kitchen Pumpkin Cheesecake

Graham Cracker Crust:
1 ½ c. graham cracker crumbs
3 tbl. sugar
6 tbl. butter, melted

Cheesecake Filling:
3 (8 oz) pkgs. Cream cheese
1 ½ c. dark brown sugar, firmly packed
1 tbl. + 2 tsp. flour
1 ½ tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. grated nutmeg
1 c. + 2 tbl. sour cream
3 large eggs
2 tsp. vanilla extract
1 ¼ c. canned pumpkin puree

Instructions:


To Make the Crust: Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture.
Add the sugar and pulse to combine.
With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass.
Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.
To Make the Cheesecake: Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
Add the brown sugar and continue beating until thoroughly incorporated and creamy.
In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg.
Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
Add the vanilla and pumpkin and beat until thoroughly combined.
Pour the filling into the prepared spring form pan and place on the center rack of the oven.
Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up - a sign of doneness - or is still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.
When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan.
Cut the cheesecake into wedges with a sharp knife.

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Cherry Pecan Stuffed Turkey

3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1-1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10- to 12-pound turkey

Instructions:



For stuffing, in a medium skillet, cook onion in butter until tender but not brown.
Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper.
Transfer the ingredients to a large bowl.
Add bread crumbs, celery, cherries, and pecans; toss to mix well.
Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey;fasten the neck skin with a skewer.
Lightly spoon the remaining stuffing into the body cavity.
Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into the thigh muscle.
Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours or until the meat thermometer registers 180F to 185F (cut string between drumsticks when the bird is two-thirds done).
Let roasted turkey stand, covered, 15 to 20 minutes before carving.

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Thai Ginger Sirloin Salad

1 ½ lbs. sirloin steak, trimmed of fat
1 1/3 tsp. grated fresh gingerroot
4 cloves minced garlic
1 tsp. red pepper flakes
Juice of 2 limes
Nonfat cooking spray
4 heads sliced baby bok choy cabbage (about 4 cups)
4 cups mesclun greens, washed and dried
4 tbl. grated carrot
1 cup bean sprouts
¾ cup Ginger Soy Dressing (see below)


Instructions:


Cut the sirloin into ½ inch slices, and place in a small bowl.
Add the ginger, garlic and pepper flakes.
Squeeze the lime juice over the meat, then toss everything together to coat it.
Let sirloin marinate at room temperature for 10-15 minutes.
Meanwhile, coat a medium nonstick skillet with cooking spray, and heat on medium-high.
Add the bok choy and cook for 1-2 minutes, until the leaves are just wilted but the cabbage is still crunchy.
Transfer to a serving plate.
Wipe out the skillet, and coat it with cooking spray. Heat on high.
Place the sirloin slices in the pan and sear for 30 seconds per side for rare or 50 seconds per side for well done. Set meat aside.
Line a serving plate with the bok choy, mesclun greens, carrot and bean sprouts.
Arrange the steak over the salad.
Serve immediately or refrigerate for up to 6 hours and serve chilled.
Drizzle with dressing just before serving.


Ginger Soy Dressing:

2 tbl. rice wine vinegar
2 tbl. water
1 tbl. low-sodium soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp grated fresh gingerroot
1 tsp toasted sesame seeds

In a small bowl or glass jar, combine all ingredients
Use dressing immediately or refrigerate for up to 1 week.

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Bayou Gumbo

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.
Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well.
Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.

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Beef & Barley Soup

1 pound ground beef
1 46-ounce can V8 juice (low sodium)
1 14.5-ounce can crushed tomatoes
1/3 cup pearled barley
1/2 cup chopped onion
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
3/4 cup chopped celery
1 cup sliced carrots
8 ounces frozen peas
Optional Ingredients:
2 cups chopped washed greens, such as spinach, kale, or Swiss chard
2 cups sliced mushrooms

Instructions:

Coat large Dutch oven lightly with olive oil cooking spray. Place Dutch oven on stove over medium high heat.
Add ground beef. Stir to crumble while browning.
Add onion and garlic to meat. Cook onion and garlic until translucent.
Add V8 juice, crushed tomatoes, 2 cups water, barley, carrots, celery and spices.
Bring to a boil, reduce heat to a simmer, and cover.
Simmer until barley and vegetables are done (about 30 minutes).
Add frozen peas and optional vegetables.
Return to a simmer for about 8-12 minutes.
Taste for salt and serve.

Cajun Seafood Pasta

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettucine pasta

Instructions:

Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat, and add herbs, salt, peppers, onions, and parsley.
Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent.
Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.

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Citrus Chicken Salad

6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Instructions:

Divide chicken between two small resealable freezer bags; freeze overnight.
Divide spinach, mandarin oranges, and corn between two airtight storage containers.
In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well.
Divide dressing mixture between two small resealable plastic bags.
Chill salads and dressing overnight.
Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat.
Makes 2 servings.


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Oven Roasted Potatoes with Horseradish

Sauce:
1 cup sour cream
2 tbl. creamy horseradish
1 tbl. finely chopped fresh dill
¼ tsp. salt
Black pepper

Potatoes:
4 large baking potatoes
2 tbl. olive oil
1 tsp. paprika
½ tsp. salt
¼ tsp. black pepper

Instructions:


To prepare the sauce: In a medium bowl, whisk together the sour cream, horseradish, dill, salt and pepper.
Set aside in the refrigerator for at least 30 minutes.
To prepare the Potatoes: Spray a roasting pan with cooking spray and set aside.
Heat oven to 425 degrees.
Scrub the potatoes well and cut each into 6 wedges.
Put into the roasting pan and toss with the olive oil, paprika, salt and pepper.
Mix with a large spoon until the potatoes are evenly coated. Roast for about 20 to 25 minutes, or until tender.
Stir once during the cooking time.
Serve the potatoes with a bowl of the sauce on the side.

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Pork Roast with Thyme

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme

Instructions:

Preheat oven to 325F.
With a small knife, pierce top of roast.
Force garlic slices into the cuts.
Sprinkle the roast with salt and pepper.
Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up.
Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
Bake in the preheated oven 3 hours, or until an internal temperature of 160F is reached.
Using a baster or spoon, baste the drippings over the roast frequently while it is cooking.
Let the roast rest for 10 minutes when done before slicing.

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