Pumpkin Cheesecake Pie

 

Pumpkin Cheesecake Pie

Ingredients

·         1 Deep dish pie shell (I used 2 small premade pecan pie crusts)

·         15 oz can of pumpkin puree

·         8 oz cream cheese softened

·         1/2 cup white granulated sugar

·         1/2 cup brown sugar

·         1 tsp cinnamon

·         1/2 tbsp pumpkin pie spice mix

·         1/8 tsp salt

·         2 large eggs

·         1/2 cup heavy cream

·         1 tsp vanilla

Instructions

1.                  Preheat the oven to 350.

2.                  Beat cream cheese and sugar until smooth (about 2 minutes).

3.                  Add pumpkin puree and dry spices, beat until well blended.

4.                  Add eggs, heavy cream and vanilla. Beat well.

5.                  Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)

6.                  Pour filling into the pie shell and make sure it's spread evenly.  (Don't overfill the pie shell. There will be a little bit of pie filling left over.)

7.                  Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).

8.                  Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.

9.                  Cool pie to room temperature and refrigerate for at least 4 hours. 

10.             Serve it cold.

Turkey Poutine with Thanksgiving leftovers

 

Turkey Poutine with Sweet Potato Fries

Sweet potato poutine is a creative way to use Thanksgiving leftovers and store-bought fries

Prep Time20 mins

Total Time45 mins

Servings: 4 to 6

Calories: 452kcal

 

Ingredients

·         1 15 oz bag frozen sweet potato fries

·         1½ cups prepared bread stuffing (use leftovers or make it from a mix)

·         2 cups turkey gravy

·         1½ cups (8 oz) diced or shredded cooked turkey

·         1 cup (4 oz) cheese curds (I used shredded sharp cheddar cheese)

·         1 cup cranberry sauce or cranberry jelly

·         Chopped fresh herbs such as parsley or sage

Instructions

1.                   Heat oven to 400ºF.

2.                   Heat the turkey gravy in a saucepan. Add the diced turkey to heat through and keep warm while the fries cook.

3.                   Spread sweet potato fries on a metal cooling rack set over a baking sheet. Bake until heated through and just starting to crisp, about 12 minutes.

4.                   Remove fries from the oven and add bits of bread stuffing to the rack along with the fries. Return to the oven and bake until hot and crisped, 5 to 7 minutes more.

5.                   Immediately layer fries, stuffing, and cheese curds in a serving dish or on plates, allowing the cheese curds to melt with the hot fries.

6.                   Strain turkey from gravy using a slotted spoon and add to the poutine. Serve with extra gravy drizzled on top, cranberry sauce, and herbs.

Notes

Use an air fryer:

Make this recipe by cooking the fries and stuffing in an air fryer. The setting should be at 400ºF to 425ºF.

Variations: 

Swap sweet potato fries for regular fries or home fries.

Use shredded cheddar cheese or diced fresh mozzarella in place of the cheese curds.  

Amaretti Cookies I doubled this recipe since I had 6 egg whites left after making key lime pie. This is a delicious cookie.

 

Soft Amaretti Cookies Sardinian Recipe

 

• Prep Time: 15 minutes

 Cook Time: 15 minutes

Total Time: 30 minutes

 Yield: 20-24 servings 

 

Description

Sardinian amaretti cookies are a soft and chewy almond cookies with a touch of lemon zest. These cookies are slightly crunchy on the outside from the sugar meringue crust and a deliciously soft and tender on the inside with a sweet almond flavor. Bonus: they are naturally gluten free! 

 

Ingredients

·         2 1/2 cups (250 g) almond flour

·         pinch of salt

·         1 cup (110 g) powdered sugar (more for topping)

·         3 egg whites

·         Zest of 1 lemon

·         1 teaspoon pure almond extract

·         36 almonds without skin (optional)

·         Plate with 1/2 cup of sugar for rolling cookies

 

Instructions

1.       Preheat oven to 325° F. Position rack in the center. Line large baking sheet with parchment paper and set aside.

2.       In a large bowl, whisk almond flour and sugar together. Add grated lemon zest and salt and whisk a few more times. No lumps or clumps. Set aside.

3.       In a separate bowl, whisk egg whites to a soft peak stage. Whisk in the almond extract.

4.       Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

5.       You can shape them two ways: 1. Use a tablespoon to get a portion of the dough to roll into a ball. With slightly damp hands, press your palms into the plate of sugar. Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate. Place on lined baking sheet. 2- place batter into a pastry bag with a large round tip and make small rounds on prepared baking sheet. Sprinkle tops with sugar. 

6.        Gently place the whole almond in the center of the cookie (you do not have to add the whole almond you can bake without). 

7.       Bake for about 15 minutes or until cookies are slightly golden brown in color.

8.       Cool before storing at room temperature in airtight containers. Will keep for 1 week.

 

Brussels Sprouts, Kale and Pomegranate Salad

 

BRUSSELS SPROUTS, KALE AND POMEGRANATE SALAD

Serves: 

6 people

Cooking Level: Beginner

PREP TIME

30minutes

INGREDIENTS:

• 1/4 cup apple cider vinegar or pomegranate molasses
• 2 tsp Dijon mustard
• 4 tsp honey or maple syrup
• 1 tsp coarse salt
• 1/2 cup extra-virgin olive oil
• 2 lbs Brussels sprouts, shaved or thinly sliced
• 2 small bunches Tuscan kale, ribs removed, leaves sliced into thin ribbons or torn (7 cups)
• 2/3 cup pomegranate seeds
• 2/3 cup Marcona almonds, coarsely chopped (or slivered almonds)
• 8 oz Gorgonzola Dolce or goat cheese, crumbled (2 cups)

INSTRUCTIONS:

• Whisk together the apple cider vinegar, mustard, honey, and salt in a large bowl.
• Drizzle in oil, whisking constantly to emulsify.
• Add Brussels sprouts and kale to bowl. Toss to coat in dressing, working greens with your hands to help soften them. Fold in pomegranate seeds and almonds. Top with Gorgonzola.

Butternut Squash Soup

 

Butternut Squash Soup

Ingredients: 

·      butternut squash large

·      2-3 carrots (full size or equivalent baby carrots) 

·      1 yellow onion 

·      1 large apple

·      2 large yukon gold potatoes 

·      1 can coconut milk 

·      4 cups vegetable stock 

·      4 cloves garlic

·      1 tsp salt

·      ¾ tsp pepper,

·      1/8 to ¼ tsp cayenne

·      ½-3/4 tsp cinnamon

·      ½-3/4 tsp nutmeg 

 

Directions: 

·      Wash, peel, and chop vegetables and fruit into small chunks. Add all ingredients into a crockpot or large pot except the coconut milk. 

·      You can cook this on high for 3-4 hours or slow cook it on low for 6-8 hours (I recommend slow cooking it, personally.) 

·      After the desired cooking time has passed and ingredients are a nice, soft texture, remove from heat and add the coconut milk.

·      Use an immersion blender or pour soup mixture into a blender and blend till desired consistency. 

·      Pour into serving bowls and enjoy! 

 

World's Best Chocolate Chip Cookies

 

World's Best Chocolate Chip Cookies

Chewy, gooey, slightly crispy with a buttery brown sugar flavor. The mix of semi sweet and milk chocolate chips are just one of the secrets to perfect cookies! Make them gluten-free simply by swapping the wheat flour for a fine all-purpose gluten-free flour.

Makes about 4 dozen

Prep Time15 mins

Cook Time12 mins

Total Time1 hr

Servings: 44 cookies

Calories: 92kcal 

Author: Tara Teaspoon

Ingredients

• 4 cups sifted all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3 sticks (1½ cups) unsalted butter, softened
• 1½ cups light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 12-oz pkg (2 cups) milk chocolate chips
• 1 12-oz pkg (2 cups) semi-sweet chocolate chips

Instructions

1.             Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.

2.             Bake on parchment-lined baking sheets at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.

3.             If cookie dough has been chilled they will bake 12 to 14 minutes.

I made these recently and we loved them.