Pumpkin Gingersnap Cheesecake

Crust:

In a food processor or blender add:

• 1 pound package Gingersnap Cookies

Pulse or blend until cookies are crumbled smooth. Then add:

• 1 stick real butter – melted
• ½ cup pecan pieces
• 1/3 cup brown sugar
• Dash of salt

Pulse or blend briefly.

Press into a 9” springform pan. Cover the bottom of the pan, and press crumbs up onto sides of pan too (saving a few for a garnish).

Chill crust while preparing the filling.

Pumpkin Pie filling:

In large mixing bowl cream well:

• 4 8oz packages cream cheese (room temperature)
• 2 cups sugar

Scrape sides of bowl and beat some more then add:

• 1 15 oz can pumpkin (NOT pumpkin pie filling)

Then add

• 4 eggs, one at a time, beating mixture until each egg is blended well.

Next add then blend:

• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ½ teaspoon nutmeg
• Finally add and beat:
• ¼ cup real whipping cream

Remove crust from fridge.

Pour 1 cup of caramel pieces over crust(Kraft makes these caramel ball pieces, unwrapped).
Add a handful of pecan pieces and sprinkle over caramels.

Pour pumpkin cheesecake filling over caramel and pecans. Smooth on top.

Bake 350 degrees for 1 hour and 15 minutes. Remove from oven and cool on countertop. Best if refrigerated at least 24 hours before serving.

Garnish with caramel sauce, pecans, crushed gingersnaps and a generous dollop of real whipping cream. Eat, Faint, Repeat.

Share on Facebook

Monday is here again so here’s another meatless dish that was a people pleaser in our house.  Start with enough Idaho potatoes that have been washed and dried to feed your crowd. Make small vertical slits in the potatoes, cutting ALMOST all the way through the bottom half of each potato.  Mix about 1/2 stick of melted butter with 1/4 cup olive oil.  Add a teaspoon of salt and a teaspoon of pepper and some fresh dried thyme (or any of your favorite fresh herbs) to the butter/oil mixture.  Place potatoes on a baking sheet. Drizzle mixture over partially sliced potatoes.  Place baking sheet and potatoes into a 425 degree preheated oven.  Cook potatoes until slices are tender – about 45-60 minutes depending on how thick or thin the slices are.  Place foil over potatoes before baking if you prefer the skins to be more tender and less dry.  Perfect with winter soups or as a light meal.

Share on Facebook

Tags: baked potatoes, potatoes

Here’s another soup recipe that is a nice addition to the fall rotation Cousin Pam’s Curried Pumpkin Soup.  It’s quick and easy to whip up and creates a festive look served in a pie pumpkin or bread bowl.  My cousin Pam and I used to hang out in Granddaddy’s tobacco barn when we were young.  Once we took a dip in the pond near the barn where the cows would drink.  Not sure our moms would have approved but we sure had fun.  Thanks Pam for the recipe!

• 1 pound sliced mushroom tops
• 1 large chopped onion
• 1 stick real butter
• 3 Tablespoons plain flour
• 1 Tablespoon curry powder (more or less to suit your taste buds)
• 4 cups chicken broth
• 1 16 oz can pumpkin (the cans have now been reduced to 14.5 oz but that’s OK)
• 1 Tablespoon honey
• 1/8 teaspoon ground nutmeg
• Salt and Pepper to taste
• 1 cup heavy cream
• 1 cup toasted pumpkin seeds for garnish

Sautee mushrooms and onions in butter over medium heat until soft.  Add flour and curry powder and stir constantly for 5 minutes.  Remove from heat and add chicken broth in a stream while whisking to mix broth with mushroom/flour mixture.  Stir in pumpkin, nutmeg, salt and pepper to taste. Return to stove and simmer for 15 minutes over low heat, stirring occasionally.  Then remove mixture from heat, pour in a blender and puree mixture.  Then add the cream.  Reheat mixture over low heat.  Serve when warm and garnish with toasted pumpkin seeds.

Serves 8

Share on Facebook

Tags: fall, pumpkin, pumpkin soup

Here’s one of my all time favorite recipes from a former high school peep – Betsy. This cornbread is made with Jiffy Cornbread Mix and frozen broccoli. It makes a hearty serving and could easily compliment a light soup to make a well rounded meal.

2 Boxes Jiffy Cornbread Mix
1 12 oz carton small curd cottage cheese
4 eggs – beaten
2 sticks melted butter
10 oz chopped frozen broccoli florets (I like to chop the frozen florets a little finer after removing from the package)
1 samll onion – chopped

In a large bowl combine the cornbread mix, cottage cheese, beaten eggs, and melted butter. Mix to combine well then fold the chopped broccoli and onion into the mixture. Pour into a 12″ greased iron skillet or a buttered 9×13 glass dish. Bake at 425 degrees for 30-40 minutes or until cornbread is a golden brown.

Someday I am going to add 2 cups of shredded sharp cheddar to this recipe

Share on Facebook

Tags: broccoli, cornbread, meatless

Fall is the perfect time to host a bonfire or hay ride or campout.  My dear friend Karen and I spent some time catching up recently and she helped me brainstorm a little bit to come up with some new ways to serve guests at such outdoor gatherings.  By the time our visit ended, we both had some new ideas for an old favorite – The Walking Taco which are designed to be consumed “on the go.”

The traditional Walking Taco starts with an individual package of Frito’s Corn Chips.  The bag can be opened across the top and the edges folded down or slits can be cut in the front center of the package.  Then a ladle full of chili gets poured over the Fritos.  Next toppings of choice are added such as shredded cheddar cheese, taco sauce, sour cream, diced onions, black olives, and even jalapeno peppers.  For this Walking Taco, I used Chili Cheese Frito’s. YUM!

A variation of the traditional walking taco is our firstborn’s favorite, and a real tribute to the South – the BBQ Walking Taco.  I stopped by SNOW WHITE and picked up a pack of their fresh smoked pork BBQ. We put the pork BBQ over Frito’s HONEY BBQ flavored corn chips, topped it with some cole slaw, BBQ sauce, cheddar, and a little sour cream.  If you’ve never tried Pork BBQ nacho style – you don’t know what you are missing.  These were incredible!

Another variation of the Walking Taco is the Chicken Fajita Walking Taco.  For this version I used some Chicken Fajita meat I had precooked and we topped it with shredded lettuce, Montery Jack cheese, sauteed onions and peppers.  WOW!

So here we have 3 different ways to feed the masses the next time you host an outdoor event.  And you could make a vegetarian version with black beans, chopped peppers, onions, pico, salsa, corn, cheese, tomatoes or whatever fresh veggie suits your taste.

Share on Facebook

Tags: BBQ taco, Fajita taco, Fritos, taco, walking taco

We love to eat lots of soup during the cooler months.  I usually wear the family out with a small rotation of soups each winter.  This winter, I’m adding Chicken Corn Chowder to our family favorites.  This recipe was inspired by The Pioneer Woman, but I varied it some by adding chicken and bacon drippings.  And the males have already asked me to make it again – so it’s a winner!

This chowder could easily be made without the chicken.  I used a Rotisserie Deli Chicken from Kroger and removed the skin and shredded the chicken meat to save time.  The chowder could be served in small pumpkins for a festive look, or in individual bread boules.

• 1/2 stick Real Butter
• 1 Whole Onion -chopped
• 5 slices cooked and crumbled bacon (save drippings)
• 3 whole bell peppers finely chopped (one yellow, one red, one orange)
• 5-6 ears Fresh Corn, cut off cob (or 2 cups frozen corn)
• 1/4 cup plain flour
• 3 cups chicken stock
• 1 chicken bullion cube ( I use NO CHICKEN brand to avoid MSG)
• 1 teaspoon salt (more or less to suit your own taste)
• 1 teaspoon course ground black pepper (more or less to suit your taste)
• 2-3 cups shredded chicken (I use a rotisserie chicken from Kroger deli, skin removed, meat pulled and shredded)
• 1 pint Half and Half
• 1 8oz package Montery Jack Cheese – shredded
• 1 8oz package Cheddar Jack Cheese – shredded
• 1/2 cup Sliced Green Onions

In a large Dutch oven or pot, melt the butter over medium-high heat.  Cook onions for a couple of minutes. Add the cooked bacon and the drippings and cook for another minute.  Add the chopped bell peppers and cook another minute.  Finally add the corn and cook another minute.  Sprinkle flour over the ingredients in the Dutch oven and stir to combine.  Slowly pour in the broth and add the chicken bullion cube, salt, and pepper then stir well.  Allow broth mixture to thicken by continuing to cook for another 3-4 minutes, then reduce heat to low.  Stir in half-and-half then cover the pot and allow chowder to simmer and thicken for about 10-15 minutes.  Stir in cheeses and green onions.  When cheese is melted taste the soup and add more salt/pepper if desired.  Ladle soup into hollowed out boules and serve immediately.

Share on Facebook

Tags: Chicken, corn chowder, soup

My husband is a big fan of Pimento Cheese.  I remember his mother packing him pimento cheese sandwiches for lunch when we were in high school.  She makes the best I have ever tasted and in case you are wondering, hubby and I were high school sweet hearts.   Here is my feeble attempt to match my mother in law’s method.  Although dear hubby admits that mine is good, deep down I know my pimento cheese will always hold second place in his heart.

• 2 cups shredded cheddar/Monterey jack blend cheese
• 2 cups shredded Velveeta cheese
• ½ cup Hellman’s real Mayo
• 12 oz jar diced pimentos
• Dash of Hot Sauce
• Dash of cayenne pepper
• 1 Teaspoon sugar

Mix all ingredients in a medium bowl and keep refrigerated until ready to use.  As with chicken salad, we love to eat pimento cheese on those wonderful Sister Shubert’s rolls but others may prefer regular loaf bread or even crackers.

Printable Version

Pimento Cheese

Download Adobe Reader

Share on Facebook

Tags: pimento cheese

I had never given much thought to Pumpkin Butter until recently.  To break the rainy month blues one Saturday evening, we loaded up the kids and drove to Cool Springs just to roam around for a while.  I had a few moments to myself, and the aroma pouring out of WILLIAMS SONOMA drew me inside the store. The clerk had just made a batch of pumpkin bread and was serving it up topped with some of their name brand pumpkin butter.  WOW, the taste was incredible and I knew I had to figure out how to make my own – mainly because I’m cheap.  

I was thrilled to find a recipe for Crock Pot Pumpkin Butter.  It seemed simple enough. I made up a batch this weekend along with some of Mom’s Pumpkin Bread.  I served both at Life Group tonight and sent each family home with a loaf of pumpkin bread and a jar of pumpkin butter. 

Here’s how to get started: 

I bought 2 pie pumpkins – about 6-7 inches in diameter.  Those suckers were pretty tough to cut through but I managed to cut them in half, scraped out the “pumpkin guts” and saved the seeds.  (NEVER THROW AWAY PUMPKIN SEEDS!  We need them for roasting later.)  I began removing the outer peeling with my vegetable/carrot/potato peeler.  Next the halves were sliced and cubed into 1”-2” pieces.  The 2 pie pumpkins yielded about 9-10 cups of cubed raw pumpkin.  Next, I tossed the cubes into a pot of steaming filtered water and let the pumpkin bubble and boil until the cubes were tender (about 15-20 minutes).  (I could have frozen the cooked chunks in zip lock bags to be used later to make puree, pies, butter, or bread.)  I drained the chunks and made puree by using a hand held blender.  A food processor would have worked nicely too. 

In a crock pot add:

• 8 cups pumpkin puree
• 4 cups sugar
• 1 ½ teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon cloves
• ¼ teaspoon nutmeg
• Juice of 4 fresh lemons

Cook the mixture on low all day or all night, or until the mixture becomes thick and golden brown.  Put the pumpkin butter in sterilized pint or half pint jars and seal.  

Pumpkin butter CANNOT be stored on the shelf, even if the jars have been sealed in a water bath.  Pumpkin butter must be frozen in the jars, or refrigerated for up to 3 weeks.  But our jar disappeared quickly!  Serve over warm pumpkin bread, or toast, or biscuits. Yum!

Printable Recipe

Crock Pot Pumpkin Butter

Download Adobe Reader

Share on Facebook

Tags: Crock Pot Pumpkin Butter

Very soon there will be a lot of pumpkin carving and massacring at our house, which means there will be a lot of pumpkin seeds.   We couldn’t bear to throw away such a delicacy as pumpkin seeds. They are tasty and loaded with nutrients and our kids love them!  So this fall, before you carve or smash that pumpkin, do yourself a favor, and save the seeds.

For Roasted or Candied Pumpkin Seeds, place the following ingredients in a bowl and refrigerate 4-8 hours, or overnight:

• 1 ½ – 2 cups of raw pumpkin seeds
• 2 Tablespoons salt
• 1 quart (4 cups) water

After seeds have soaked in salt water, drain seeds, but DO NOT RINSE!  Pour seeds onto paper towels and blot dry.

Preheat oven to 400 degrees.  Line a shallow cookie sheet or jelly roll pan with aluminum foil.

Combine ¼ cup olive oil and ½ stick melted butter.  Add the pumpkin seeds.

ROASTED PUMPKIN SEEDS:

After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 20-30 minutes, stirring seeds after 10-15 minutes.   Seeds should be golden brown and toasty, but not over done when removing them from the oven. Let seeds cool before eating.  It’s hard but worth it!

CANDIED PUMPKIN SEEDS:

After combining the seeds with the oil/butter mixture, add ½ cup sugar and stir well.  Then spread mixture over aluminum foil and bake for 20-30 minutes, stirring every 10 minutes.  Due to the sugar content, this mixture tends to burn more easily.  When seeds turn caramel color, remove them from the oven. Spread hot seeds over wax paper or a greased cookie sheet to cool.  We like to sprinkle ours with cinnamon!

Printable Recipe

Roasted Candied Pumpkin Seeds

Download Adobe Reader

Share on Facebook

Tags: Candied Pumpkin Seeds, Roasted Pumpkin Seeds

Here is another cold weather favorite of ours.  Ya’ll know me well enough by now to remember I cook a lot with organic ingredients.  But sometimes, I deviate from what I preach, and bring some “processed” items home to the pantry.  I love to keep Chicken Pot Pie ingredients handy in the winter, because I can whip up a complete meal with about 5 minutes of prep time, and have dinner on the table in about 30 minutes.  Taste is not sacrificed for my haste either. Folks can’t believe the chicken is from a CAN!  There are hardly any leftovers when I make this dish.

• 1 package of Pillsbury Refrigerated Pie Crust
• 2 12 oz cans chicken breast – flaked and drained
• 1 small can Campbell’s Cream of Chicken Soup
• 1 10 oz package frozen mixed vegetables (peas, carrots, green beans)
• 1-2 cups shredded cheddar cheese
• 1 Tablespoon dried minced onion
• Pepper to taste
• ¾ teaspoon Curry Powder (optional – our family loves curry but some folks despise it!)

Remove one of the Pillsbury crusts from the package, unfold it, and place it in a DEEP DISH pie pan.

Mix drained, flaked chicken, soup, frozen veggies, cheese, onion, pepper, and curry powder together in a large mixing bowl. Stir until ingredients are mixed well. Then pour mixture into the deep dish pan that has the crust just waiting for the “pot pie’ mix.  Spread evenly and press the mixture down a little.  Then remove the other crust from the package, unfold it, and place it on top of the pot pie mixture.  I like to fold the top crust under the edges of the bottom crust, then pinch it all together, and flute the edges.  The family really thinks they are special when I cut a heart out of the middle of the top crust and place it opposite the cut out.
Bake at 400 degrees until crust is golden brown – that’s about 30 minutes in my oven. Pot pie mixture should also be a little “bubbly.”  Remove from oven and let the dish cool 5-10 minutes before serving.  Yummm.

Printable Recipe

Easy Chicken Pot Pie

Download Adobe Reader

Share on Facebook

Tags: Chicken Pot Pie