Recipes - Famous Recipes - PUMPKIN AND CARAMEL SWIRL CHEESECAKE

PUMPKIN AND CARAMEL SWIRL CHEESECAKE INGREDIENTS: Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted Filling: 4 8-ounce packages cream cheese, room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons whipping cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 4 tablespoons purchased caramel sauce 1 cup sour cream DIRECTIONS: Crust: Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream 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 caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Yield: 10 Servings

Recipes - Famous Recipes CHOCOLATE BUTTER COOKIES

CHOCOLATE BUTTER COOKIES A rich, chocolate butter cookie that can easily be formed into a variety of shapes. 9294b Copyright © 1997 Land O'Lakes, Inc. Preparation time: 30 min Chilling time: 2 hrs Baking time: 7 min Yield: 3 dozen cookies 3/4 cup sugar 3/4 cup LAND O LAKES® Butter, softened 1 egg 1 teaspoon almond extract 1 2/3 cups all-purpose flour 1/3 cup unsweetened cocoa Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight). Heat oven to 375°F. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired. VARIATIONS: Nut Rolls: Shape dough into 2 to 3-inch logs. Bake as directed. Cool completely. Dip both ends of each cookie into melted chocolate chips, then in finely chopped nuts. Surprise–Filled: Shape dough into 1-inch balls. Make depression in center of each cookie with back of teaspoon. Bake as directed. Cool completely. Fill with maraschino cherry half. Spoon melted vanilla milk chips over top of cookie. TIP: If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies. TIP: Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge. Ingredient Substitution Index Nutrition Facts (1 cookie): Calories: 80, Fat: 4g, Cholesterol: 15mg, Sodium: 40mg, Carbohydrates: 9g, Dietary Fiber: 0g, Protein: 1g 9294b © 1997 Land O'Lakes, Inc.

CHICKEN ENCHILADAS

CHICKEN ENCHILADAS 1 whole chicken, cooked, skinned, deboned and cut into bite size pieces 1 can cream of celery soup 1 c. sour cream 3 oz. pkg. cream cheese, softened 1/3 c. green chiles, chopped 1/3 c. jalapenos, chopped (if desired) Dash of nutmeg 6 to 8 thick flour tortillas 1 (10 oz.) can green chile sauce Monterey Jack cheese, shredded Dash of chili powder Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili powder, green chiles and jalapenos. Add chicken and toss. Spread filling on tortillas and roll up. Place in lightly greased rectangular baking dish, side by side. Cover with green chile sauce and top with shredded cheese. Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.

Pecan Chicken with Dijon Sauce

Pecan Chicken with Dijon Sauce Ingredients: 4 boneless chicken breasts 1-1/2 sticks of butter 4 tbsp. Dijon mustard 6 ounce of pecans, finely ground 2 tbsp. canola oil 2/3 cup sour cream 1 tsp. salt Pepper to taste Procedure: Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick. In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly. Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300 degrees) for about 6 more minutes. Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Ham Recipes - Soup Recipes - Creamy Ham and Vegetable Chowder

Creamy Ham and Vegetable Chowder

Serves 5 More Diabetic Meals 4 oz extra lean, reduced-sodium ham, thinly sliced and chopped 1 cup water, divided 3/4 cup chopped yellow onions 1 (12 oz) can evaporated fat-free milk 1 (10 oz) pkg frozen mixed vegetables, thawed 1 cup potatoes, diced 4 slice reduced-fat American cheese, about 3 oz 1/4 cup reduced-fat sour cream 1/4 tsp salt 1/2 tsp black pepper to taste Heat a 2-quart nonstick saucepan over medium-high heat. Add ham and cook 4 minutes or until edges are beginning tolightly brown, stirring frequently. Remove ham from pan and set aside on separate plate. To pan residue, add 1/4 cup water and onion and cook 4 minutes or until onions are translucent. Increase to high heat, add remaining 3/4 cup water and milk and bring just to a boil, stirring frequently. Add mixed vegetables and potatoes and return to a boil, stirring frequently. Reduce heat, cover tightly, and simmer 10 minutes or until potatoes are tender. Using a whisk, stir mixture to break up potatoes and thicken the chowder. Remove from heat and stir in ham and cheese. Cover and let stand 5 minutes to develop flavors. Stir in sour cream and salt. Sprinkle with black pepper and serve. Exchanges: Carbohydrate 2;Lean Meat 1 Calories 203;Fat 3g;Chol 19mg;Sodium 758mg;Carbs 29g;Fiber 3g;Protein 15g

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Thanksgiving Carnival of the Recipes

Thanksgiving Carnival of the Recipes The Thanksgiving Edition of the Carnival of the Recipes is up at The BBQ General Thanksgiving Carnival of the Recipes Trackback

Famous Recipes - Faux-tato Salad

Famous Recipes - Faux-tato Salad

Ingredients: 1 bag frozen cauliflower (freshly steamed can be used as well) 4 hard-boiled egg whiles, chopped 1/2 cup lowfat or fat free mayo 1 Tbsp. Dill Relish 1 tsp. Yellow Mustard Salt & Pepper to taste Simmer cauliflower until heated, but not mushy. In mixing bowl combine cauliflower, mayo, mustard, eggs. Add salt & pepper to taste. Serve warm or cold.

Recipes - Famous Recipes - Kale Chips

Recipes - Famous Recipes - Kale Chips

Potato chip-lovers. Baked kale is a great swap for chips. Preheat your oven to 350 degrees. Wash and cut up a bunch of kale. Place on a baking sheet and drizzle with olive oil. Top with seasonings you like -- Mrs. Dash, salt, pepper, BBQ seasonings Bake for 10 minutes Famous Recipes

Pumpkin Roll Cake

Pumpkin Roll Cake 2 teaspoons confectioner's sugar 3 large eggs 1 cup granulated sugar 3/4 cup self-rising flour -- cake flour 2/3 cup pumpkin puree 2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon vanilla 1 teaspoon fresh lemon juice icing 1 cup confectioner's sugar 8 ounces neufchatel cheese 1 teaspoon vanilla Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners' sugar. Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners' sugar, then roll up the cake and towel together, jellyroll style. Let cool. Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners' sugar.

Chicken Cacciatore

Chicken Cacciatore 14 ounces tomato sauce -- small can 10 ounces fresh mushrooms -- sliced Italian seasoning 6 chicken breast halves without skin 1/4 cup red wine 8 ounces pasta -- cooked garlic powder -- optional Spray crockpot liner with non-stick cooking spray for easy clean-up. Place chicken in crockpot. Sprinkle generously with seasoning. Put mushrooms on top of chicken. Pour in tomato sauce and wine. Cook on low for about 5 hours. If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, return chicken to pot. Serve over hot noodles of choice.

Butterscotch Cookies Gluten Free

Butterscotch Cookies Gluten Free 1 stick butter or margarine 1 pkg. (4oz) gluten-free butterscotch pudding & pie filling-not instant ½ cup brown sugar 1 large egg 1 ½ cup country bread & pizza mix ½ tsp. baking soda 3 tsp. cinnamon Preheat oven to 350. Cream butter with dry pudding mix and brown sugar. Add egg. Blend well. Add remaining ingredients and blend. Fill small melon scoop with dough. Place cookies on ungreased baking pan. Flatten each with fingertips. Bake cookies for 10 minutes. Makes about 2 1/2 dozen

Cowboy Crockpot Stew

Cowboy Crockpot Stew 1 sm pkg stew meat 1 pkg sausage or keilbasa 1 med onion chopped 3 med potatoes chopped 1 can baked beans of your choice Place the ingredients into crockpot in the order shown. Cover and cook 4 hrs on high or 8 hrs on low. Serve with cornbread or rolls. Prep time: 10 minutes Serves 6 to 8.

Crock Pot Spicy Orange Sweet Potatoes

Crock Pot Spicy Orange Sweet Potatoes 2 lb. sweet potatoes, peeled and diced 1/2 cup packed brown sugar 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. grated orange peel Juice of 1 medium orange 1/4 tsp. salt 1 tsp. vanilla extract Garnish: Chopped toasted pecans, optional Place all ingredients in a crock pot/slow cooker. Cover and cook on LOW heat setting for 4 hours or on HIGH heat setting for 2 hours or until potatoes are tender. Sprinkle with pecans before serving, if desired. Serves: 8.

Sweet Potato and Lentil Stuffing Recipe

Sweet Potato and Lentil Stuffing Recipe Ingredients: 1/2 cup wild rice, rinsed 1-cup water 1 large leek, finely chopped 2 garlic cloves, crushed 12 button mushrooms, roughly chopped 1/2 cup brown lentils 1/2 cup red lentils 2 cups vegetable stock 3 medium sweet potatoes, diced 2 teaspoons ground cumin 2 teaspoons ground cilantro (ground parsley) 4 tablespoons fresh parsley, finely chopped 2 tablespoons olive oil Preparation: Preheat oven to 400�aF. In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes. In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender. Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant. In a large bowl, combine rice, lentils and saucepan mixture. Mix well. Place in a baking pan and coat with Pam spray. Bake at 400�aF for 30-40 minutes until lightly browned.

Orange Cranberry Muffins

Orange Cranberry Muffins 1 cup sugar 1 egg 1/2 cup milk 1/2 cup sour cream 1/3 cup canola oil 2-1/4 cups flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1-1/2 cups cranberries, chopped 1 tbsp. orange zest, finely grated 1. In a mixing bowl, beat together sugar and egg. Add milk, sour cream and oil. 2. In another bowl, combine flour, baking powder, baking soda and salt. Add to wet ingredients just until blended. Fold in cranberries and orange zest. 3. Pour batter into greased or paper-lined muffin cups. Bake at 375° for 15 to 18 minutes or until muffins test done. 4. Remove muffins from cups to a wire rack. Let cool before frosting. Makes one dozen.

CAESAR SALAD WITH BABY SHRIMP

CAESAR SALAD WITH BABY SHRIMP Yield: 4 to 6 servings INGREDIENTS - 2 ounces cooked baby shrimp - 1 medium head romaine lettuce, torn into bite-sized pieces - 1 tablespoon grated Parmesan cheese - 1 cup croutons, preferably homemade Dressing Ingredients: - 1 egg - 1 teaspoon crushed garlic - 1 anchovy, minced - 4 teaspoons lemon juice - 1 tablespoon red wine vinegar - 1 teaspoon Dijon mustard - 1 tablespoon grated Parmesan cheese - 2 tablespoons olive oil DIRECTIONS In large bowl, place shrimp, lettuce, cheese and croutons. Dressing: In small bowl, combine egg, garlic, anchovy, lemon juice, vinegar, mustard and cheese; gradually whisk in oil until combined. Pour over salad and toss to coat.

Pumpkin Cheesecake

Pumpkin Cheesecake 2 2/3 c. cottage cheese, fat free 1/2 c. plain nonfat yogurt 1/4 cup splenda, spoon able (bulk) 2 egg whites 1 tsp. vanilla extract 1 c. pumpkin, canned 1/3 cup apple juice, frozen concentrate -- thawed 3 tablespoons all-purpose flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves Place first 5 ingredients in food processor; process until smooth, about 2 minutes. Add pumpkin and remaining ingredients; process until combined. Pour into a 9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour. Let cool. Cover; refrigerate until firm, at least 5 hours or overnight. NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished cake. Decorate as desired with 1/4 cup whipped topping.

YAKITORI

YAKITORI Japanese chicken on skewers, marinate in teriyaki sauce then grilled. Absolutely delicious. Serves 4 6 to 8 Bamboo skewers soaked in water 4 boneless chicken breasts halves 8 Green onions, cut in 1 inch 15 Large white mushrooms TERIYAKI SAUCE 1/4 cup Soya sauce 1/4 cup Sake or dry sherry 2 tbsp Brown sugar 2 tsp Grated ginger root 1 Garlic clove, minced TERIYAKI SAUCE In a bowl, stir together until sugar has dissolved. Cut chicken in 1 inch [2.5 cm] pieced. Place chicken in bowl or storage bag, pour marinade over chicken and toss to coat. Cover and refrigerate for 2 to 3 hours. About 20 minutes before serving, alternate pieces of chicken, mushroom and green onion on skewers. Baste with sauce. Grill or broil about 10 minutes or until cooked through, turning and basting 3 or 4 times. Move away from heat or reduce heat if sauce starts to burn. Serve with steamed rice.

Hobgoblins’ Pumpkin Pudding

Hobgoblins’ Pumpkin Pudding Serves 6 A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin Ingredients: one and a half pounds (675g) pumpkin one and a half pounds (675g) granulated sugar 2 tsps. of powdered cinnamon 2 oranges 2 pints (1.2 litres) water Cooking Instructions: Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan Add the water and boil until the orange rind is soft. Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft. Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes. Return the pumpkin to the pan and simmer for about 5 minutes Allow to cool then pour into a serving dish and refrigerate Serve well chilled

Apple Pie Coffee Cake

Apple Pie Coffee Cake 1 (18.25 ounce) box spice cake mix 1 (21 ounce) can apple pie filling 3 eggs 3/4 cup regular or fat-free sour cream 1/4 cup water 2 tablespoons vegetable oil 1 teaspoon almond extract 2 tablespoons brown sugar 1-1/2 teaspoons ground cinnamon Glaze: 2/3 cup confectioners' sugar 2 teaspoons whole or fat free milk Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half of the batter into a 10-inch fluted tubepan coated with nonstick cooking spray. Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 inch of edges; top with remaining batter. Bake at 350 degrees F for 40-50 minutes.