Pumpkin Cheesecake.

I’ll be making this later today…  This has become a Thanksgiving (and sometimes Christmas!) tradition…

I thought it was posted here, but it was on the old 2sparrows site…

Pumpkin Cheescake

(From Emeril)

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup finely ground pecans
  • 1 tb light brown sugar
  • 1 tb ground cinnamon
  • 8 tb (1 stick) unsalted butter, melted
  • three 8 oz. packages of cream cheese at room temperature
  • 1 1/2 cups sugar
  • 2 tb cornstarch
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 2 large eggs
  • 2 large egg yolks
  • one 15 oz. can of pumpkin puree
  • 1/4 cup heavy cream

Preheat the oven to 350 F.

Combine the cracker crumbs, pecans, brown sugar, and 1/2 tsp of cinnamon into a medium bowl.  Mix in the melted butter.  Press the mixture firmly into a 9 inch spring form pan.

Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed.   Add the eggs and yolks and beat until just blended.  Mix in the pumpkin and cream.

Spread the batter in the pan and place it on a baking sheet.  Bake until the center is nearly set, about 60 to 70 minutes.  Cool on a wire rack for 15 minutes.  Run a sharp knife between the cake and the sides of the pan.  Remove the sides of the pan.  Cool completely on a the rack before covering tightly with aluminum foil or plastic wrap.  Refrigerate until well chilled, at least 4 hours or up to 2 days.

Taco Soup.

This is a quick, easy, and yummy recipe.

1 lb ground beef (browned)  — we omit this.  🙂
1 can diced tomato
1 can white corn
1 can pinto beans
1 can light red kidney beans
1 can Busch chili beans
1 pack HiddenValley Ranch mix
1 pack mild taco seasoning

  • Empty all cans (do not drain them) into a large pot
  • Empty the ranch mix and taco seasoning into the pot
  • stir and add the browned ground meat
  • Bring to a slight boil and turn on simmer for about 20 minutes
  • Serve ith Tosito chips or bread

Summer Favorites: Orecchiette Puttanesca

I think this was from Health magazine, but when I searched their archives, I could not find it.

  • 1 pound uncookted orecchiette (“little ears”) pasta (we used bow tie)
  • 1 tbsp capers
  • 1/4 cup pitted kalamata olives, halved (we at least triple this!  🙂  )
  • 1/4 cup extra virgin olive oil
  • 2 tbsp grated lemon rind
  • 3 tbsp fresh lemon juice (too much!!  definitely use less than this to start and add to taste)
  • 2 canned anchovy fillets packet in oil, drained
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 pounds plum tomatoes, chopped
  • 2 tbs chopped red onion
  • 2 tbs chopped fresh basil (and/or oregano)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated fresh parmesan cheese
  • We also like to add cubed buffalo mozzerala

Cook pasta according to package directions, omitting salt and fat.  Drain.

While pasta is cooking, combine capers and next 8 ingredients in a bowl.  (capers – pepper)

Return pasta to pan, stir in caper anchovy mixture, tomatoes, onion, basil, and parsley.  Sprinkle with Cheese.  Enjoy!

Summer Favorites: Sauerkraut Salad

From Patti and John: 

 

 One bag of Sauerkraut, found in the deli or packaged meat area

Green pepper

Onion

Cider vinegar

Sugar

Oil

Black pepper

Celery seed

Drain the kraut well and rinse. Add chopped onion and green pepper. Something red like Vern suggested, pimento and/or red pepper would be good too. Other vegetables added would be good in this salad.

I used maybe a third cup of sugar to same amount of grapeseed oil and 2/3 cup vinegar. Need to adjust the sugar according to your taste.