No-Sugar Layered Pumpkin Cheesecake. (8 servings, recipe from Laura, who found the original version on AllRecipes, with adaptations by Kalyn) 2 packages (8 oz. each) light cream cheese (not fat free)1/2 cup Splenda1/2 tsp.
Vanilla extract (I used a bit more)2 eggs1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)1/2 tsp. ground cinnamon1/2 tsp. apple pie spice (recipe called for pinch each of nutmeg and cloves, but I didn't have any cloves)non-stick spray for baking dish (use very sparingly or it makes it hard to spread the cheesecake)whipped cream (optional, I didn't think it needed it) Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla.
Beat with electric mixer until smooth. Add pumpkin and spices to remaining batter and stir until blended. I used a 10" by 8" glass baking dish to cook this. This printable recipe from KalynsKitchen.com. Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. (Makes 4-6 servings, recipe created by Kalyn) 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)1 lb. fresh green beans, preferably thin French style beans1 1/2 T olive oil1 T balsamic vinegarsalt and fresh ground black pepper to taste2 T finely grated parmesan cheese Preheat oven to 450F/230C.
Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. This printable recipe from KalynsKitchen.com. Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Ca. (Makes 4-6 servings, adapted by my friend Trudy from a recipe by Ina Garten.) 16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)1 T extra virgin olive oilsalt and fresh ground black pepper12 oz jar roasted red pepper (or use one red bell pepper roasted on a barbecue grill)3 T capers (drained but not rinsed, next time I might use even more)1/2 cup chopped red onionfreshly chopped parsley or basil for garnish (optional) Basil Dressing:2 minced shallots (or use about 2 T finely minced red onion)1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)3 T fresh lemon juice1 T white wine vinegar1 tsp.
Dijon mustard1/2 cup extra virgin olive oil (I'd use a bit less if using pesto, frozen basil, or pistou sauce)salt and fresh ground black pepper to taste Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.)