Paula Dean's Pumpkin Cheesecake

This recipe comes from Paula Dean on the food network.  I'm making it for thanksgiving this year!

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

Directions

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 oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Crunch

Pumpkin Crunch


1 Can pumpkin (1 lb 13 oz)

1 Can canned milk (12 oz)

1 Cup sugar

3 Eggs

1 Teaspoon cinnamon

(Optional Ingredients: 1/4-1/2 tsp. vanilla and

a pinch of pumpkin pie spice OR a pinch of each- ginger, cloves, and nutmeg)



1 Yellow cake mix

1 Cup chopped walnuts

2 Blocks butter, melted

(Optional: 1 tablespoon of brown sugar)



Mix pumpkin, canned milk, sugar, eggs, and cinnamon, vanilla and pumpkin pie spice together . Line pan with waxed paper. Pour mixture into pan. Sprinkle yellow cake mix onto mixture. Sprinkle nuts onto cake mix. Pour butter on cake mix. Sprinkle brown sugar over butter. Bake at 350° for 45-60 minutes. Let cool, and refrigerate. Flip over once fully chilled.





Frosting

1 block cream cheese (8 oz)

1 cup cool whip

1 cup powdered sugar



Mix together.

GERMAN PANCAKES

Ingredients

• 1/4 cup butter
• 1 cup all-purpose flour
• 1 cup milk
• 6 eggs, lightly beaten
• 1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Chile Verde

This is my mom's recipe and she doesn't have measurements...she just dumps it in and makes it to taste how she likes it. I made it today and halved the recipe and used the following measurements (2 pork chops cubed, 4 small cans green chiles, 1 T chicken bullion, 1 bay leaf, 1/2 bunch cilantro, 1 can diced tomatoes and then I chopped up a fresh tomato and added it to it, 1 onion)

Chile Verde

Olive Oil
2 lb. pork, cubed
salt to taste
pepper to taste
green chiles (lots), chopped
2T chicken bullion
2 bay leaves
cilantro, chopped
2 cans diced tomatoes
2 onions, chopped
water to cover

Brown cubed pork and onions in olive oil until pork is cooked and onions are tender. Sprinkle a little flour (approximately 1/2 cup) over the pork and onion and cook to make a roux. Add the rest of the ingredients and simmer. If it isn't thick enough add more flour that has been mixed with water until it reaches the desired thickness.

Serve with rice, warm tortillas, cheese, refried beans. It's yummy!

Walnut Chicken

Walnut Chicken

1 T oil
2 tsp soy sauce
1 tsp cornstarch
2 whole chicken breasts, skinned and cubed

1/2 cup chicken broth
1/2 tsp ground ginger
3 tsp soy sauce
2 tsp cornstarch

dried red pepper
1 med onion, cut into 1 inch pieces
1 clove garlic, minced
1 red bell pepper, cut into pieces
1/2 lb. broccoli, cut
1/2 cup chopped walnut
Rice, cooked

Mix 1 T oil, soy sauce and 1 tsp cornstarch in small bowl. Stir in chicken breast. Cover and refrigerate for 3o minutes.

Meanwhile, mix chicken broth, ginger, 3 tsp soy sauce, and 2 tsp cornstarch. Set aside.

Heat oil in large skillet. Stir fry refrigerated chicken mixture and dried red pepper over medium heat until chicken is no longer pink. Remove chicken from skillet. Stir fry onion, garlic, red bell pepper. Cook until onion is tender. Add broccolli. Cook until tender. Add chicken and broth. Cook stirring constantly, until thickened. Stir in walnuts.

Serve with rice.

Homemade Oreo Cookies

Homemade Oreo Cookies

 

Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.


Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract

Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.

Chicken Corn Chowder

This recipe is from My Kitchen Cafe and is by far the best soup I have ever had!! 


Chicken Corn Chowder
Printable Version

*Plan Ahead: This recipe calls for cooked chicken.

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve