Pumpkin Cheesecake in-a-jar. Just in time for Thanksgiving, here’s an adapted version of my popular Cheesecake in-a-jar recipe, this time with pumpkin, and with a crust made from ginger snaps. It’s a perfect make-ahead dessert recipe that comes together super quickly in your food processor. Plus, you can gather up cute jars and vintage glasses in your collection to bake these little cheesecakes in. Here I baked mine in these adorable tea-colored vintage glasses (about 7oz or 20cl) I found at Stripe in Santa Cruz. These cheesecakes bake in a low oven in a water bath, so most thick-ish glasses or jars you have around should work fine.
First you make the crust 200g Anna’s Ginger Thins (or any kind of ginger snaps cookies you’ve got)120g (1 stick) butter, melted2 tablespoon brown sugara pinch of salt Put the ginger cookies in your food processor and blitz them until fine. Divide the crumbs equally between 8 little glasses. Then you make the cheesecake batter Preheat the oven to 350F. Creamy Chicken Spaghetti Casserole. Make this today. Sorry to be bossy. But this is important. I whipped up this casserole yesterday and loved it. I had a chicken in the fridge, a couple of boxes of mushrooms, and the sheer will to eat a big ol’ plate of comfort food. It resembles a tetrazzini more than anything, but is a little more on the simple/pared down side. I repeat: Make this today. Sorry to be bossy. Boil a whole cut up chicken for 30 to 40 minutes, until the meat is cooked all the way. Remove the chicken to a plate or bowl after it’s done… Scoop out a couple of cups of broth from the pot and set it aside… Then keep the rest of the broth simmering in the pot.
Next, slice up some mushrooms. Then crack open a can of black olives. Chop them up pretty finely. And I guess you could buy the already-chopped black olives. Heat a couple of tablespoons of butter in a large (as large as you have or you’ll regret it for the rest of your natural born life! Pour in some wine, sprinkle in some salt and pepper… And some pepper… Yum… Enjoy! Frozen Cappuccino Cups. I’m cooking some new recipes today (my kitchen is already a disaster. please send help. thank you.) and will have one up tomorrow, but in the meantime, here’s a little treat from my mom’s trusty church cookbook from the old country.
They’re quick and easy (and make-ahead) frozen ice cream cups that you can dress up or down according to your schedule…and appetite. Switch up the ice cream flavor if that makes you happy…or add in different nuts and candy bars as you see fit. (I repeat this in my note below, but you’ll want to use a sturdy cupcake liner so it’ll peel off easily. If you meet with any resistance as you’re peeling them off, just wait, take a breath, count to twenty-seven, then try again.) I made these before I left on my trip a couple of weeks ago, and when I returned yesterday there was still one in the original Ziploc in which I stored them. I peeled off the liner, put it on a plate, then drizzled on some cold chocolate sauce out of the fridge. It was a sweet homecoming!
Then… Nutella No Bake Oatmeal Cookies. That Recipe for Baked Potato Soup I Promised You. And You. And You. • Crash Test Mommy. Mom’s French Toast Casserole | Feels Like Home. When I was small, I remember my mom making this decadent recipe on special occasions. She made it for Christmas morning sometimes, and we often ate it when my Grandma visited. If we were going to be home on Christmas morning, we’d be eating this for sure. Except, we won’t be home, we’ll be traveling. Tomorrow, however, we are having my parents and sister over for brunch and opening presents.
It’s the perfect time for Mom’s French Toast Casserole! Mom’s French Toast Casserole Ingredients 1 pound of bread, cut into cubes and divided in half1½ to 2 (8 oz) blocks of cream cheese, cut into cubes12 eggs1½ cups milk⅓ cup maple syrup½ to 1 teaspoon Cinnamon Plus spice blend or Pumpkin Pie Spice (to taste) Instructions The preparation for this recipe takes place the day before cooking. Notes This contains a lot of eggs, so you don’t want to undercook it. © 2008 – 2012, Tara Ziegmont.
Did you enjoy this post? Tracy’s KILLER Garlic Bread › shutterbean. While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. It’s what makes this garlic bread killer. That’s the secret! I guarantee a loaf will be devoured faster than you can dish it out.
If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. And we’re off! Get your butter ready. Chop up your garlic, nice & fine. Put the garlic and the butter in a microwave safe bowl & melt in the microwave. Time for the dried herbs! Put all the herbs in the melted butter. Let the butter sit until it gets harder. Now smear it on your bread! Put the halves back together again. Unwrap your bread and put it under the broiler for 2 minutes. Wait for it to cool slightly and cut up your bread with a sharp knife. Brace yourself. Tracy’s Killer Garlic Bread (recipe by me!) Rosemary Butter Cookies. Peppermint Bark. Peppermint Bark Beyond Christmas trees and lights, what screams Christmas more than candy canes?
They’re a seasonal treat that traditionally are very festive in their colors and flavor. Ah, peppermint … delicious! I won’t get into all of the new candy cane varieties out there. None top the traditional red and white peppermint variety – none! So what’s better than candy canes? In my search for new holiday items to try and share, I came across peppermint bark. Beyond the flavor and layers I was wondering just how people were getting such clean lines for their bark. It’s not the typical way to make bark but I think it’s so pretty and even more festive. Ingredients: 8oz brown chocolate (your favorite) 8oz white chocolate 2 tsp vegetable oil, divided 1/2 tsp peppermint extract, divided candy canes or peppermint candies, crushed Directions: If making one sheet of bark, line a rimmed baking sheet with parchment paper.
In a heat safe bowl, add brown chocolate and half of the vegetable oil. Restaurant-Quality Crockpot Tomato Soup Recipe. Day 242. I hate tomato soup from the can. I hate it. I think it looks gross, smells gross, and tastes like metal. It also has wheat starch in it for some stupid reason. Hmm. But I can't seem to get enough of fancy restaurant tomato soup.
This is a great way to use up a tomato surplus from your garden. The Ingredients. --3 lbs of vine-ripened tomatoes--1 med onion, chopped--2 cups tomato juice--1 cup cooking sherry--3 T granulated white sugar--1 gluten-free chicken boullion cube--2 T chopped fresh basil to add later:--2 cups heavy cream--salt and pepper to taste optional:sour cream and/or Parmesan cheese for garnish The Directions. Use a 5-6 quart crockpot for this soup. Wash all of your tomatoes, and cut them in quarters. Put all the tomatoes in your crockpot. Chop up the onion, and add it. Cover and cook on low for 6-8 hours. If you'd like your soup to have chunks, go ahead and stir in the cream. Eat. The Verdict. We ate this with some drop biscuits and licked our bowls. I'm excited for lunch. 10 Pumpkin Recipes For Fall. Apples dipped in HEAVEN. September 30, 2010 by Missy I have a thing for apple orchards.
I recently had my family pictures taken at one ( by the talented Amy Lynn ) and just three days ago I went on my yearly trip out to buy apples with my aunt at a different orchard. I love traditions! I look forward to getting apples every year! Why? But this year I am not sure I bought enough! I had to ask my aunt for a good caramel recipe and she shared with me her sister’s – my other aunt’s! Bonus: It’s EASY!!! Ingredients: 3/4 cup brown sugar 3/4 cup sugar 1/2 cup corn syrup 1/3 cup butter 2/3 cup whipping cream *Makes 2 1/2 cups In a medium saucepan combine sugars, syrup and butter. Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into a jar and store in refrigerator. I started out dipping apples in this sauce but ended up dipping my finger instead, I couldn’t seem to get enough! More Posts Don't miss a post!
The Crock Pot Recipe Blog. DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!) | Apartment Therapy The Kitchn. Pesto Chicken Tortellini Soup. I am rejoicing this week because I finally won a food victory in our house. After years of trying different soups on my family, we have finally settled on a soup that the whole family will eat. And not just eat, but LOVED to eat. A soup that every single family member asked for seconds on, quietly slurped away with no noise at the table, and all asked for seconds on. If I had ever been a good cheerleader, I would have done a high kick and had us build a tower together because I was really that pumped.
My parents can attest to the fact that I had great spirit, but was no cheerleader, so you will just have to pretend that this really happened. This tortellini soup brought together all of the flavors that my family loves, but is a versatile recipe that could be created with what is at your supermarket that day or what your family loves to eat. If your family doesn’t love soup, this is the recipe to try on them.
Pesto Chicken Tortellini Soup Portuguese White Bread. How to Cut Up a Whole Chicken, a Knife Skills Tutorial. Heather says: Why would anyone want to cut up a whole chicken? It’s a useful skill to have, I tend to buy whatever is on sale and if whole chickens are on sale that week, then I load up. By buying a whole chicken, I have not restricted myself to one form of cooking or another. Additionally some people in this house are white meat fans, while others prefer the dark and good luck finding chicken breasts at a reasonable price on their own.
If you purchase whole chickens, come home and cut them up, they can be frozen in pieces. As some readers of Home Ec 101 are vegetarian and others read their feeds first thing in the morning, I’m putting a cut, just so no one is surprised with pictures of raw chicken. Also, give my stepdaughter a big round of applause, she was a trooper and helped me take the pictures for this tutorial. Disclaimer: I always use a cutting board, but for these pictures I wanted the chicken to show up against a darker background, so I put down a piece of wax paper. 1. I Baked a Mini Cherry Pie Into a Dark Chocolate Cupcake | Slog | The Stranger, Seattle's Only Newspaper. I was thinking of making the Cherpumple for a friend's birthday, but it looks, well, disgusting (plus all the ingredients would've cost well over $50). So I decided to find out if I could successfully shrink it down to a handheld size by putting a mini cherry pie into a dark chocolate cupcake and topping with vanilla bean butter cream.
Not only can it be done, but it's delicious... and pretty! For my next trick, I'd like to bake a half dozen of these into a 10" cheesecake. For the ultimate Turducken experience. Then I'd like to vomit. Happy Saturday! Update: The how-to is after the jump! Recipe/how to (I totally cheated and used mostly pre-made ingredients (save for the frosting). I used Pilsbury pie dough and cherry filling to make the mini pies.
Cut a small X into the top of each pie, to allow the steam to escape. Let them cool for about 20 minutes or so, then mix up the cake! I used dark chocolate cake mix and mixed that according to instructions. Let cool! Mozzarella, Basil, Tomato Grilled Cheese Bruschetta: Mini Homemade Pizza. Summer is a true treat. Our pace slows down and our energy picks up. There is more time for play and less time spent on work. The goal is to spend more time relaxing with friends and family. It is so nice to enjoy the fresh fruit and veggies that the summer sun yields. The fresher your ingredients are the less you need to do with them. Eat one and you have a snack or a mini meal. I cut the circle shapes out of the sprouted grain bread with cookie cutters.
Your taste buds will thank you and so will your tummy. A trip to the mountains helps to put everything in perspective. This fresh, well balanced bruschetta pairs well with the high altitude hiking we have been doing in Telluride. 4 servings (with 4 inch round cookie cutter) Adjust your ratios of tomatoes. cheese and spices according to taste preference.As always, use your own taste buds to determine how you want to flavor your Grilled Cheese Bruschetta. 4 pieces Sprouted Grain Bread (I use Ezekiel & Alvarado St.
[/donotprint] Mocha Cupcakes with Espresso Buttercream Frosting. You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting. Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream.
Now, back to my baking disaster (sort of) for a moment. If you’re in the mood for more cupcakes you may want to send summer out in style with these Lemon-Limoncello Cupcakes, and then usher in fall Pumpkin Cupcakes with Cream Cheese Frosting! Dr. Pepper Barbecue Sauce Recipe. Please welcome Hank Shaw as he continues on his tour of barbecue sauce recipes with this Dr. Pepper BBQ sauce. ~Elise Cooking with cola or root beer is common, so we figured why not cook with Dr. Pepper? If you don’t like Dr. What to use this sauce with? You do need to cook this sauce down to get the full flavor, so give yourself some time. Ingredients 1 cup minced onion1/4 cup vegetable oil1 1/2 cups Dr. Method 1 Heat the vegetable oil in a pot over medium-high heat. 2 When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. 3 Pour the sauce into a blender or food processor and purée it until it is smooth. 4 Put the sauce into a saucepan, bring to a simmer and continue to simmer, uncovered, for 1-2 hours.
The sauce will store for several weeks in the fridge. Grownup Popsicle Recipe: Boozy Campari Citrus Pops | Apartment Therapy The Kitchn.