pumpkin-eggnog cheesecake

20 gingersnaps
1/2 cup walnuts
1/4 cup sugar
2 tablespoons margarine or butter (1/4 stick), melted
4 large eggs, separated
1 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 8-ounce packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup prepared eggnog
1 tablespoon cornstarch
walnuts for garnish

Preheat oven to 350 degrees F. Spray 9" by 3" springform pan with nonstick cooking spray. In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.

In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled. ENJOY!!

pumpkin creme brulee

My FAVORITE fall dessert!!

3 c heavy cream
2 tsp vanilla or rum
6 egg yolks
6 Tb superfine sugar
3/4 c finely pureed cooked pumpkin
1/4 tsp cinnamon
pinch salt
1/2 c brown sugar

Scald cream and vanilla or rum.

Beat egg yolks and superfine sugar until lightly colored and thick; beat in pumpkin, cinnamon, and salt. Slowly whisk in the hot cream. Pour into a 6-cup or an 8x8-inch refrigerator-to-oven dish. Place into a baking pan, and pour boiling water halfway up the sides of the dish.

Bake in a preheated 350ºF oven for 45-60 min, until the custard is set (time depends upon the height of the baking dish). Chill for 8 hours or overnight.

Preheat broiler, and place an oven rack 8-10 inches below it.

Sieve the brown sugar and sprinkle it evenly over the custard. Place dish in a large pan, and surround it with ice cubes. Place on the broiler rack, and, watching carefully, let the brown sugar heat until it just begins to bubble, brown and melt.

Remove from the broiler; cool for 10 min. ENJOY!!

pumpkin chococlate chip cookies

My favorite fall time cookie and it is so easy that you will be devouring them in not time!!

1 (15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)
1 (18 ounce) box spice cake mix
1 (12 ounce) package semi-sweet chocolate chips or milk chocolate chips

Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 10-12 minutes....ENJOY!

renee's chicken and dumplings

This is one of my families favorite meals and there is never any left overs :) It is a great dinner to have on cold and stormy nights!

1 egg
3 Tbsp. cold water
2 Tbsp. peanut oil
1/2 tsp. kosher salt
1 cup all-purpose flour
1 4-to 4-1/2-lb. broiler-fryer chicken, quartered
1 tsp. kosher salt
5 cups chicken stock or broth
2 cups water
2 stalks celery
1 medium onion, peeled and sliced in half
3 hard-cooked eggs, sliced
2 Tbsp. cold butter, cut in 1/4-inch cubes
1/4 cup whipping cream
Ground black pepper

For dumplings, I usually double the recipe because we love the dumplings...in medium bowl whisk together egg, cold water, oil, and the 1/2 teaspoon salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.

Season chicken, including back and neck, with the 1 teaspoon salt. Set aside. In 6-quart Dutch oven r stock pot ocombine chicken stock, water, celery, onion, and pinch of kosher salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce heat to just below simmer. Cover, leaving half-inch opening. Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.

For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16 inch; cut in 1 1/2- by 2 1/2-inch pieces. Return broth to boiling. Season well with additional kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream, and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes....Enjoy!!

olson's old fashioned chocolate sauce

1 c. butter

12 oz. package of semisweet chips (2 cups)

4 c. powdered sugar

2 cans evaporated milk

2 tbsp. vanilla

Melt butter and chips in large saucepan. Add sugar and milk. Stir and bring to a boil. Boil 8 minutes stirring constantly. Remove from heat and add vanilla.

chicken curry

1 1/2 lb skinless boneless chicken thighs (about 3 to 4)

1 teaspoon salt

2 tablespoons vegetable oil

3 garlic cloves, smashed and chopped

2 teaspoons curry powder (preferably Madras)

1/4 teaspoon cayenne

1 (13- to 14-oz) can unsweetened coconut milk

1 (14 1/2-oz) can stewed tomatoes

1/4 cup dried currants

1 (10-oz) package frozen whole baby okra

1/2 cup unsalted roasted cashews (3 oz), chopped

Accompaniment: jasmine or basmati rice

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.

Makes 4 servings.

I really use any curry powder. I also use one green pepper instead of okra but it's up to you. It's really easy and doesn't require a lot of work.

cinnamon pecans or almonds

What could be better than the smell of roasted almonds in the fall?

1/4 c. evaporated milk
1 c. sugar
3 c. pecans or almonds
2 T. water
1/4 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients. Place over medium heat, stirring until all sugar is dissolved. Add nuts and continue to cook until nuts are completely sugared with no syrup left in the saucepan. Spread on wax paper and let cool.

chili cornbread

So easy and totally yummy!!

1 pound lean ground beef
1 (16 ounce) jar salsa
1 can red kidney beans, drained
1 can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon cumin
2 boxes Jiffy corn bread muffin mix
Sliced green onions
1 to 1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees. Grease a 9 x 13-inch casserole. Prepare Jiffy mixes according to directions on box. Set aside. Brown ground beef. Add salsa, kidney beans, corn, tomatoes, chili powder and cumin to ground beef in pan and cook 3 to 4 minutes. Spoon cornbread mixture into prepared casserole, and spread up around the sides of the dish. Spoon ground beef mixture in center. Bake for 18 minutes. Remove from oven and sprinkle onions and cheese on top.

loaded potato skins

Is there anything better than football season....yes the goodies for the game!! These loaded potato skins are are a staple on game day in our house and once you make them they will be in yours too!! GO UTES!!

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. YUMMY!!

turkey apple wrap

My new favorite thing is Flatout bread. They are a low fat, low carb, yummy and easy alternative to sliced bread for sandwiches. I have been making yummy wraps for breakfast, lunch and dinner and thought I would share one of my lunch time favorites.

1 Flatout wrap
1/2 teaspoon Dijon mustard
1/2 teaspoon fat free mayo
2 slices turkey breast
1/3 apple cored and thinly sliced
1/2 cup romaine lettuce or spinach
1 thin slice of red onion

Spread the Dijon and mayo all over the flat wrap. Pile the rest of the ingredients on one half of the wrap and roll. Enjoy!!

**I like to use a tart green apple like a granny smith, however, you can use your favorite apple.

renee's fresh spring rolls

This is a fresh and yummy recipe that you can make for lunch or as an appetizer. You will LOVE it!!

6 spring roll wrappers (by the tofu in your grocery store or Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
1/2 avocado, sliced
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned

Quick Thai Dipping Sauce:

1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon fresh grated ginger

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl....Yummy!!

Ritz cheesy football

Football season is here!

This is a really cute appetizer to have while watching the game!

2 pkg. cream cheese, softened

1 pkg. (8oz.) shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup miracle whip

2 green onions, chopped

1/4 tsp. black pepper

1 pkg. (3oz.) real bacon bits

2 Tbsp. pimento strips

ritz crackers

Beat cheeses and dressing with mixer until blended. Add onions and pepper, mix well. Refrigerate several hours. Form into football shape on serving plate, coat with bacon bits. Add pimento strips for "lacing." Serve with crackers

crockpot chicken and mushroom stew

It's no secret that I love my crock pot...especially during football season when we are at the field until 8:00 PM and eating dinner around 9:00 PM. I love to put dinner in the crock pot in the morning and come home to a yummy dinner at night instead of making a mad dash to the closest drive thru!

1 large onion, roughly chopped
1 large carrot, diced
1 large stick celery, sliced
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 cup red wine
3/4 cup fat-free, low-sodium chicken broth
1/4 cup tomato paste
Cornstarch slurry to thicken, if desired

Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

"thai" chicken salad

Easy and yummy!!

1/4 cup reduced fat creamy peanut butter, preferably natural
2 tbsp less sodium soy sauce or tamari
1 tbsp rice vinegar
Juice of 1/2 lime
1/2 tsp minced ginger
2 cups rotisserie chicken, chopped
8 Romaine lettuce leaves
2 cups pre-shredded dry coleslaw mix
4 tbsp rice vinegar
2 plum tomatoes, halved and sliced

Combine peanut butter, soy/tamari sauce, rice vinegar, lime juice and ginger in a medium bowl. Stir in chopped chicken. Place two romaine lettuce leaves on each of four plates. Drizzle rice vinegar over coleslaw and toss. Top each plate with 1/2 cup of coleslaw and vinegar mix. Surround romaine with sliced tomatoes, then top plates with one-fourth of the peanut chicken mixture.

dijon salmon

This is an easy low fat yummy salmon recipe that everyone will love!!

1 cup low fat or fat-free sour cream
2 tsp dried dill
3 Tbsp scallions, finely chopped
2 Tbsp Dijon mustard
2 Tbsp lemon juice
1 ½ lb salmon fillet with skin, cut in center
½ tsp garlic powder
½ tsp black pepper
fat-free cooking spray, as needed

Whisk sour cream, dill, scallions, lemon juice, and Dijon mustard together in large bowl until well blended. Preheat oven to 400º F; while waiting, spray baking sheet with nonstick fat-0free cooking spray. Place salmon, skin side down on baking sheet. Sprinkle with garlic powder and pepper, then spread with sauce. Bake salmon until opaque in center, or about 20 minutes...do not over bake. Renee's tp....steamed broccoli is always a perfect compliment to salmon!

lite cobb salad

6 cups salad greens (such as Romaine, watercress, butter lettuce)
1 cup canned garbanzo beans, rinsed and drained
6 slices turkey bacon, cooked
2 cups grilled chicken, diced
3 eggs boiled, sliced use whites only
1 cup cherry tomatoes, halved
1 cup Cobb salad dressing (recipe follows)

Cut salad greens into very fine pieces (smaller than bite-size). Place in a large salad bowl. Lay garbanzo beans in a long, lengthwise strip on top of the salad greens. Crumble the bacon and lay in a long, lengthwise strip next to the garbanzo beans. Repeat with the chicken, laying it next to the bacon, eggs and the tomatoes. Serve the salad like this, tossing the dressing into the whole salad at the table.

Cobb Salad Dressing

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
1/4 tsp. sugar
1 Tbsp. fresh lemon juice
3/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 clove garlic, minced finely
1 tsp. salt
1 tsp. pepper
1 oz. blue cheese, crumbled

Whisk all ingredients, except blue cheese, together. Once the mixture is emulsified, stir in the blue cheese. Serve with Cobb salad.

"jerk" chicken

Whether you are trying to lose weight (hand raised) or maintain a healthy heart this marinated and baked chicken is sure to please your taste buds.

½ tsp cinnamon, ground
1 ½ tsp allspice, ground
1 ½ tsp black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, dried, crushed
2 tsp oregano, crushed
2 tsp thyme, crushed
½ tsp salt
6 cloves garlic, finely chopped
1 cup onion, pureed or finely chopped
¼ C vinegar
3 Tbsp brown sugar
8 pieces chicken, boneless skinless (4 breasts, 4 drumsticks)

Mix all ingredients, except chicken, in a large bowl. Rub seasoning mixture over chicken pieces and marinate in refrigerator for at least 6 hours. Preheat oven to 350 ºF. Space chicken evenly on nonstick or lightly greased baking pan. Nonstick baking spray may be used, if desired. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 30 to 40 minutes, or until chicken is tender. Serve with you favorite greens.

ham and turkey wrap

1 6-inch whole-wheat tortilla warp
1-2 tsp Dijonnaise, or tsp each of fat-free mayo and Dijon mustard
1/4 cup arugula (or spinach or romaine)
2 thin slices low-fat deli-style turkey breast
2 thin slices low-fat shaved honey ham

Spread Dijonnaise or mayo and mustard on wrap. Sprinkle arugula on top. Lay deli meats on arugula. Roll wrap and cut in half. Serve with baby carrots and grape tomatoes.

steak pie

1 pound round steak cubed
1 tbsp. oil
1 cup onion, chopped
1 cup mushrooms, sliced (I like to use cremini and shitake but any will work)
1 cup heavy cream
1/4 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1/4 cup sour cream
2 pie crusts

Salt and pepper meat and brown in oil; add onions, mushrooms water and Worcestershire sauce and saute. Cover and simmer for 4 minutes. Remove from heat and add cream and sour cream combining well. Put filling in pie shell and cover with top crust. Cut vents in top crust and bake at 400 degrees for 45 minutes.

black & green olive tepenade

1 1/2 c green olives; pitted,
1 1/2 c black olives; pitted,
4 Anchovy fillets; chopped
3 Lemons; juiced and zested
2 tb Chopped fresh thyme
1 tb Chopped fresh oregano
2 tb Chopped garlic
1 c Extra-virgin olive oil
1/2 c Capers; drained, rinsed (opt)
Freshly-ground black pepper;

Put all ingredients in a bowl. Mix well and add pepper to your desired taste. Serve with crackers or toasted baguette bread.

sheperd's pie

We have been to Walt Disney World twice and both times we have gone to Rose & Crown in Epcot....It is AMAZING!! We enjoyed the "IllumiNations: Reflections of Earth" (a dazzling Fireworks, Music and Laser Light Show, featured over the World Showcase water feature—it's truly an amazing sight) from the patio and the wonderful food. We feel in love with their Shepard's pie...this is truly a meal EVERYONE will LOVE!!!

2 lbs russet potatoes, peeled, diced
3 tablespoons butter
3 tablespoons milk (approximate)
salt, to taste
fresh ground pepper, to taste
2 medium onions, chopped
2 lbs lean ground beef
2 large carrots, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 teaspoon Worcestershire sauce
1 (14 1/2 ounce) can beef broth
1 tablespoon cornstarch
1/8 teaspoon nutmeg
paprika (optional)

Cook potatoes in boiling salted water until tender, about 20 minutes. Preheat oven to 400°F. Drain potatoes and mash; add 2 tbsp of the butter and enough milk to have a firm but not runny consistency. Season potatoes with salt and pepper to taste. Heat 1 tbsp butter in sauté pan; add onion, and sauté for 5 minutes. Add ground beef, and cook until beef is lightly browned; drain off any excess fat. Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp water to keep beef from drying out, as needed. Add Worcestershire sauce. Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.Add nutmeg. Remove from heat. Place meat mixture into oven proof casserole dish; cover with mashed potatoes. Sprinkle with paprika if you like. Bake at 400°F for 25-30 minutes, or until potatoes are light golden.

renee's easy "kung pao" shrimp

when you need a little Kung Pao....

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2 inch cubes
1 small red pepper, cut in 1/2 inch cubes
2 ounces cashews

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons rooster chili sauce
2 teaspoons Chinese bean paste, optional
2 teaspoons sesame oil

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes. Heat oil in a wok. Add the shrimp and stir fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir fry 1 minute. Add zucchini and red pepper and stir fry about 30 seconds. Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.

naan

I haven't been happy with the indian restaurants here in the central valley so I decided to make some indian food myself. This is a great naan recipe, my dough didn't rise like it was supposed to and it still turned out great!

1 pkg. dry yeast (2 ½ tsp.)
1 c. warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4 ½ c. bread flour
1/4 c. butter, melted

1–Dissolve yeast in warm water in large bowl. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, until dough has doubled in volume.

2–Punch down dough. Pinch off small handfuls of dough the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel and allow to double in size, about 30 minutes.

3–During second rising, preheat grill (pancake griddle) to high heat.

4–Roll a ball of dough out into a thin circle. Spray grill with Pam. Place dough on grill, cook for 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill and continue process until all the naan has been prepared.

black bean and corn salad

A friend of mine brought this salad to a party and it was so good!

1/4 c. cilantro, minced

1 lime or 1 tbsp. lime juice

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

2 Roma tomatoes, diced

1 avocado, peeled and diced

1 packet of Good Seasons Italian Dressing, follow dressing instructions

salt and pepper to taste

Combine, cilantro, black beans, corn, tomatoes and mix. Chill for 2 hours. Just before serving, Gently fold in avocado. Squeeze in your lime and add your dressing. Salt and pepper if needed.

Viola!

easy trifle bowl dessert

I made this on Saturday for a barbecue and it was a big hit!

trifle bowl -If you don't have one use a meduim sized glass bowl or a small punch bowl.

1 brownie mix, baked and cut into 1-inch cubes

1 lg. chocolate pudding mix, made

1-2 c. whipping cream

fruit -I like to use a mix of raspberries, strawberries, blueberries and blackberries. Kiwi also works great! You really can't go wrong with this recipe, you can use just about any fruit.

Add a layer of your baked and cooled brownies, use about half or a third depending on how many layers you want. Carefully, smother the tops of the brownies with your already made chocolate pudding (make sure to smother the layers as evenly as possible). Add your first layer of fruit. Now add the whipping cream, and repeat. You can mix up the order of the layers if you want. Most of the time, I just use a small amount of whipping cream on the top.

Serves 8-10

For my small family of three I only fill it up half way. I use a small pudding package and half the brownies from the batch.

Enjoy!!!!