Pumpkin Cheesecake Recipe

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

 

 

Directions

Preheat oven to 350 degrees F.

 

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

 

I don't know about you, but I always have the hardest time deciding what desserts we should have for Thanksgiving. I know that pumpkin pie is always a favorite, but sometimes it can be a little too predicable.

Last year my daughter Samantha made this delicious pumpkin cheesecake and shared it here it on the blog. It's well worth re-sharing, and I'm going to be making it for Thanksgiving this year. The recipe is pretty easy and the results are amazing. It went quickly and our family loved it.

It serves about 10, depending on how you slice it. And your kitchen will smell delicious as it bakes!

Cream Of Mushroom Soup

Since I am such a mushroom lover, Cream of Mushroom Soup is one of my favorites. There is just something so earthy and wholesome about this soup that makes it perfect for dinner on a cold fall evening.

The base of the soup is sautéed onions, rosemary, garlic, bay leaves, and chopped button mushrooms. This smells so wonderful as the mushrooms cook.

I served this for dinner, along with a simple green salad, and warm garlic bread sticks. It was so good, and I was hoping there would be leftovers for lunch the next day, but no such luck. But I'm always happy when my family loves what I make them.

I topped the soup with roasted tomatoes that have been packed in olive oil. They are so delicious this way, and are really one of my favorite soup garnishes for creamed soups. You can find them at the grocery store in bottles, or like I did, at your store's salad bar. I just put a few in a container, and they are less expensive this way.

Recipe for Cream Of Mushroom Soup

Ingredients:

1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
3 bay leaves
2 teaspoons rosemary
1-1/2 pound button mushrooms, coarsely chopped
2 14 ounce cans chicken broth
2 cups whipping cream
1/2 cup roasted tomatoes in olive oil

Directions:

In a large Dutch oven or soup pot, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes, or until onion is tender. Add mushrooms; cook and stir 5 minutes.
Add broth, bring to boiling. Reduce heat: simmer uncovered 5 to 10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.
In a blender, or using a hand-held blender, blend soup until almost smooth. Return to pot (if using a regular blender) and season with salt and pepper, to taste. Bring to boiling. Whisk in cream, heat through.
Ladle into soup bowls, and top with roasted tomatoes.

Makes 6 servings.

Corn Pudding Recipe For Thanksgiving

 

Thanksgiving is my very favorite holiday. It's all about delicious food, gathering with family and friends, and giving thanks for all that we have in our lives. It's a day to remember that though things might not be perfect, there are still many blessings that me must not take for granted.

 

Thanksgiving used to be mine, where for decades I was the one roasting a turkey, cooking like mad, and making sure I had enough plates, wine glasses and clean tablecloths to accommodate everyone.

 

 It was crazy, expensive, and stressful. And it was some of the happiest times of my life. But after thirty five years of marriage, my husband and I split up, and it was the end of all those lovely Thanksgiving dinners.

 

The end of a marriage sometimes fills like the end of everything you know that is familiar, and you can end up feeling lost, alone, and asking yourself how did you get into this particular kind of hell. It takes time, a long time to come out of that tunnel and begin to feel like there is hope for a new life.

 

I'm getting there. And this Thanksgiving we will gather at my daughter's table to give thanks for all that we are blessed to have. I still have my five fabulous kids, four sweet grandchildren, and hopes for a much happier future.

 

I'm not cooking the turkey, my son-in-law does that, but I will be making this delicious corn pudding. It's creamy and tastes great, and is much fancier than serving plain corn. It's one of my favorite recipes to make for Thanksgiving.

 

I did publish this last year, and it was quite popular, so I thought I would share it again. I know many people have the very same menu year after year, but I think changing things up a bit can be fun. So give this recipe a try if you are a corn lover.

 

Recipe for Corn Pudding

Ingredients:

Olive Oil for greasing baking dish
2 cups corn kernels, fresh or frozen
1 small red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
2/3 cup shredded cheddar cheese
2 tablespoons flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 (12-ounce) can evaporated milk 

Directions:

Preheat oven to 350. Lightly grease 2-quart baking dish with olive oil and set aside.

In a medium bowl, toss together corn, bell pepper, onion, cheese, flour, mustard, salt, and pepper.

In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared baking dish. Bake until set, about 40 minutes.

Makes 6 servings.

Peppa Pig Peppa's Christmas DVD and Bonus DVD Review and Giveway

                          I was provided these products for my review. All opinions are mine alone.

I don't think that there is a bigger Peppa Pig fan in the whole world than my granddaughter, Ashley.
She adores watching Peppa, her little brother George, and Mummy Pig, and Daddy Pig. And who wouldn't be charmed by this sweet pig family as they play games, go on adventures, and have silly, fun times with their friends?

The new Peppa Pig, Peppa's Christmas is an all-new holiday adventure where Peppa and her family celebrate the holiday season. You can watch as Peppa and George write letters to Santa, sing festive songs, decorate the Christmas tree, and even help out Santa himself.

Young children love Peppa Pig, and it's very easy to understand why. The stories are funny, sweet, and provide many teachable moments about kindness, sharing and love.

Ashley is almost three, but my grandsons are four, and seven, and they also love watching Peppa Pig.

 All the episodes are filled with fun and laughter, lots of snorts, and plenty of jumping in muddy puddles, too.

Besides Peppa's Christmas, there are eleven other episodes. They include School Bus Trip, Granny and Grampa's Attic, Zoe Zebra, and more.

This charming DVD is perfect to get you and your little ones into the holiday spirit. It is a lovely way to bring the cheeriness of Christmas into your house, and get the kids excited about this fun season.

Along with giving away one copy of Peppa's Christmas, a second DVD will be included in the prize,  Bubbles.

Watch Peppa's Christmas for holiday fun, and give Bubbles to your child as a stocking or under the tree gift.

I can't say enough what a big fan of Peppa Pig that I am, too. I happily watch Peppa Pig videos over and over with my grandchildren, and I never get tired of them. Peppa's Christmas has already been watched in our house many, many times. And it has already gotten us into the sweet magic of Christmas.

One reader will win one DVD copy of Peppa's Christmas, and a second DVD, Bubbles, will also be included as the prize.

a Rafflecopter giveaway


*Limited to US residents 18 years old and above. Giveaway starts Nov. 5, 2014 and ends on Nov. 19, 2014 at 12:01 am EST. Winner will be emailed and has 72 hours to respond before another winner is selected. I was not paid for this giveaway or post. The opinions on this item are 100% mine and may vary from others. The sponsor is responsible for providing the prize. I was sent a product to review for this post.

Fall Pumpkin Cupcakes With Cream Cheese Frosting

 Pumpkin Cupcakes are a favorite in my family, and this recipe will make your kitchen smell delicious.
I think this recipe for the cupcakes and cream cheese frosting is pretty easy, and can be doubled, to make two dozen if you like.

This is absolutely my favorite time of the year to bake, and pumpkin desserts are my favorite. Yum!!


Recipe for Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients for Cupcakes:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 large eggs
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil

 

Directions:

 Preheat oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
In a medium bowl, stir together first 6 ingredients. In a larger bowl, whisk together the eggs, canned pumpkin, granulated sugar, brown sugar and vegetable oil.
Add the flour mixture and stir until combined. Spoon the batter into cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes completely before frosting.

Ingredients for Cream Cheese Frosting:

1/2 cup butter (1 stick) at room temperature
1 8oz. package of cream cheese at room temperature
2 1/2 cups powered sugar
1 teaspoon vanilla extract

 

Directions:

 With an electric mixer, beat the butter and cream cheese together, about 3 minutes until smooth. Scrape down sides of bowl to ensure even mixing.
Beat in the vanilla extract just until mixed. Slowly add the powdered sugar and beat until desired thickness. Frost cupcakes with a spatula, or spoon into a piping bag and decorate. Add decorative sprinkles if desired.

Makes 1 dozen cupcakes.

 

 

*This was originally published last fall, and was very popular, so here it is again. It's one of my favorite ways to use pumpkin.