Pumpkin Caramel Cheesecake

I started this dessert with a basic New York-style cheesecake recipe, and modified it to incorporate mashed pumpkin & pumpkin pie spices. Sort of a regular pumpkin pie, made all the more decadent by the addition of cream cheese.  I think it turned out decently...although next time around I won't use as much caramel sauce. (I used the entire jar on my cake; for the recipe that follows, I reduced it by half.)

I've seen other recipes for pumpkin cheesecakes, but nothing like this one.  It's a relatively simple mixture, and there's no bourbon or whiskey incorporated like others I've seen out there. (Although that may be something I experiment with in the future!)  Try it...I hope you enjoy it like my Thanksgiving guests all did!  :)

---

Ingredients:
Crust - 
1¼ C graham crackers (2 packages of a 14.4-oz box)
6 Tbsp melted butter or margarine
¼ C sugar
½ t salt

Filling - 
2 lbs cream cheese (4 - 8oz packages)
4 eggs, slightly beaten
½ C sugar
½ C packed brown sugar
2 Tbsp flour
½ t salt
2 Tbsp pumpkin pie spice
1¼ Tbsp lemon juice
½ can cooked, mashed pumpkin (7-8 oz)
1 C (8 oz) caramel topping for ice cream (such as Mrs. Richardson's or Smuckers)
pinch gourmet sea salt (optional)

Will need a 9" or 10" springform cake pan.

Directions:
In a food processor, crumble up graham crackers until they have been reduced to very fine crumbs.  (Can also be done using a gallon ziploc and a rolling pin.)  The finer the crumbs, the more even your crust will be.  Add sugar, salt and melted butter.  Mix until butter is well-blended in the crumbs.  Press mixture into the bottom of a springform pan; try to make the bottom as packed in and even as possible.  Place in refrigerator to firm up.

Preheat oven to 350°F.  Beat cream cheese in a mixer until smooth.  In the meantime, combine beaten eggs, sugars, salt, pumpkin pie spice, lemon juice and mashed pumpkin.  Mix well.  Add to cream cheese slowly.  Sides of bowl and beater blades will have to be scraped, as the cream cheese is denser and stickier than the liquid mixture.  Once the entire thing is well-blended (meaning there aren't a lot of cream cheese clumps visible), pour into chilled springform pan. Place pan onto a cookie sheet and bake for 1½ hours.  Cheesecake is done when top has cracked and center has solidified (i.e. is no longer "jiggly").  Remove and cool completely, 2-3 hours.

When cheesecake is cooled, use a butter knife to loosen cake from the sides of the springform pan.  Release cake from pan and place onto serving plate.  Spoon 1 C caramel topping onto top of cheesecake and spread evenly over the top, alowing it to spill over the sides a little.  (Sauce might need to be warmed up for a few seconds [30-60] in the microwave in order for it to reach spreadable viscosity.)  Optional sea salt can be sparsely sprinkled over top of sauce.  Slice cake and serve.

Makes 12 servings.

~~~~~~
GBAdams
11/25/2011

Mexican Chicken

I've noticed on FB that many of my friends are into the crock pot trend that seems to have become popular recently. Which is a little amusing to me, since I've been using a crock pot almost since I learned how to cook...and that would be about 25 years ago.  (That hurt just to type! ;))  St. Patty's day meals, corned beef and cabbage, are mostly what I cook in the crock pot, but I've also done chili, pot roast, and various chicken dishes in it.  This is one of them.  Mentions of tortilla soup gave me the idea of doing a Mexican chicken-type of dish...not as a soup, but as a solid meal.  Hope you enjoy this one...I know you will probably really enjoy how your house will smell after a few hours.  ;)

---

Ingredients:
6-8 pieces of chicken (cut-up whole fryer)
1 pkg Taco mix
1 pkg Fajita mix
1 Tbsp ground cumin
1 Tbsp chili powder (optional)
3 C chicken broth
1 medium onion, sliced by quarters
1 pkg frozen peppers
1 can refried beans
5-10 oz Spanish rice (2 pkgs of the pre-packaged variety, like Uncle Ben's)
shredded cheddar/monterey jack/mexican blend cheese
sour cream
medium flour tortillas (optional)

Instructions:
Place chicken into crock pot.  Add Mexican spice packets, cumin, and chili powder (if desired). Pour chicken broth over spices, making sure to dissolve all of it. Cover and set crock pot to high.  Leave alone for at least 4 hours, then add cut-up onion and frozen peppers. Continue to let crock pot cook for at least another 2 hours.

When close to serving time, prepare Spanish Rice according to directions on the package. Heat up refried beans in a microwave-safe dish (be sure to cover, or it will splatter all over) for 3-5 minutes, or until hot.  Serve rice and beans (with a little cheese sprinkled on the top of the beans) with the chicken and warmed tortillas. Garnish with sour cream.

Makes about 8 servings.

~~~~~~
GBAdams
11/08/2011

Strawberry Dream Pie

I came up with this recipe because I found a good deal on some strawberries and was trying to think of a different way of using them.  When I went looking for a dream pie recipe, all the ones I found included using gelatin.  While that in itself is not necessarily bad, in my opinion for a recipe like this, it is an unnecessary step.  So this recipe uses NO gelatin! Just sugar, strawberries, arrowroot, whipped cream, and a pre-made pie crust.  Now, this is not nearly as simple or quick as that 5-Min No-Bake Pumpkin Cheesecake I came up with, but it's really not that far off.  ;)

Originally I made this pie for Miss Julia's (my son's daycare provider) birthday. She & her family (including 2 teen boys) have been generously taste-testing my baked goodies as I created them for this blog.  But I wanted to give to her for her birthday something that was light, fruity, and not overtly sweet. :)  I think I scored with this one.  I can only imagine that it'll also be ideal as a summer dessert, with the combination of strawberries and whipped cream... :)

---

Ingredients:
1 pint strawberries
1 C sugar
1 Tbsp thickening agent - arrowroot or corn starch
1½ C heavy whipping cream
4 packets non-sugar sweetener (like Splenda) or 2 Tbsp powdered sugar
1 ready-made shortbread pie crust

Directions:
Wash & remove leaves from strawberries.  Cut up entire pint by halves or quarters.

Put cut strawberries in a large saucepan, add sugar and thickening agent.  Heat saucepan on high until sugar dissolves; turn heat down to medium-high and simmer until fruit has softened and sauce is bubbling, about 15 minutes.  Be sure to stir constantly. 

Once fruit has softened and sauce has thickened, remove from heat and cool completely, minimum 2 hours.  (To speed cool, immerse saucepan in a large mixing bowl full of icewater and stir strawberry sauce for 10 minutes until completely cooled.)

While strawberry sauce is cooling, place whipping cream into mixing bowl.  Add sweetener.  Using the whisk attachment, beat whipping cream on high speed until cream has thickened and is stiff.  Set aside and refrigerate. 

When strawberry sauce has cooled off completely, take whipped cream out and fold sauce into the cream using a spatula (do not use whisk).  Blend well. 

Pour mixture into pie crust and spread evenly. Can serve immediately or cover & refrigerate and serve later.

Makes 6-8 servings.

~~~~~
GBAdams
11/02/2011

Brown Sugar Sauce Topping

Ingredients:
8 Tbsp butter (1 stick)
1½ C brown sugar, packed
½ tsp salt
1 tsp vanilla
½ C water

Directions:
Melt butter in a small saucepan over medium-high heat.  Add brown sugar, salt, vanilla, and water.  Whisk briskly to avoid mixture from burning. Bring to a boil; simmer for 1 minute, or until sauce starts to bubble and rise. Let cool about 5-10 minutes & serve while still warm.  Sauce is ideal drizzled over bread pudding, ice cream, etc.

~~~~~~
GBAdams
11/11/2011

7-Up Can Chicken

I never tried doing a 7-Up can chicken before.  (Conventionally, this is called "Beer Can Chicken" because a beer can is used, but we hardly ever have beer in the house, so I experimented using the soft drink instead.)  I'd always heard that a chicken roasted this way makes it succulent and super-moist, and I was pleasantly surprised to find all the rumors were true.  ;)  I've made it many times, and while the skin is deliciously crispy, the meat practically overflows with juiciness.  Even the breast meat.  I hope you try this and enjoy it as much as we do!  :)

Couple of things to note: It's a good idea to use gloves (vinyl, latex, nitrile, etc.) when rubbing the spices into the chicken, on both the interior & exterior. If you have nails like I do, it will save discoloration of your fingernails from the paprika.  Also, I alternate the sides for this, from roasted-alongside veggies, to Cripsy Smashed Potatoes & Carrots.  They're both excellent & simple-to-make sides with this chicken.  Yum!

---

 

Just a sampling of some of the ingredients needed...

Ingredients:

Dry rub--

½ C brown sugar

2 Tbsp Kosher salt

2 Tbsp garlic powder

1 Tbsp paprika

2 tsp tarragon

1 tsp coarse ground black pepper

Can marinade-- 

½ can 7-Up

¼ C chicken stock

¼ C soy sauce

¼ rice wine vinegar

Directions:
Make chicken rub -- Using an an airtight container, mix all the sugar & spices by pouring into container, sealing, and then shaking. Makes enough rub for 2 whole chickens.  If only roasting one chicken, divide in half and store unused spices in an airtight container.

Preheat oven to 375°F and ensure that wire racks are placed as low as possible.  Empty ½ of the 7-Up so there is room for the other liquids in the can. Pour chicken stock, soy sauce, and rice wine vinegar directly into the can so they're all mixed together.  Generously sprinkle about ⅓ of the spices inside the chicken cavity, rubbing it in as much as possible. Place the now-full 7-Up can in the middle of a shallow pan. Carefully place chicken onto the can by the cavity. Using the remainder of the rub mixture, cover the entire exterior of the chicken (including under the wings!) and massage the spices into the skin, coating evenly.

If desired, baby potatoes and other vegetables can be spread around the base of the pan around the chicken for simultaneous roasting.  Place pan (uncovered) in pre-heated oven on the lowest rack possible.  Roast for 1h 30m.

Let rest for at least 10 minutes after removing from the oven and before serving.  Serve with roasted vegetables, or can also be served with Cripsy Smashed Potatoes & Carrots.  ;)

~~~~~
GBAdams
09/20/2011

Cripsy Smashed Potatoes & Carrots

Meet my new favorite way of serving potatoes!

---

Ingredients:
1 bag baby potatoes (Yukon golds are best, but can use baby reds, no more than 2-in diameter)
3-4 C baby carrots
6 C water
¼ C kosher salt
1 Tbsp garlic powder
1 Tbsp canola oil
2 Tbsp butter

Directions:
In a large pot, add kosher salt and garlic powder to the 6 cups of water.  Bring to a boil. When water is at a rolling boil, add potatoes and carrots.  Boil until potatoes are fork-tender, about 10-15 minutes.  Drain & set aside to cool.  When potatoes are cooled down, smash them by placing a flat-bottomed bowl or small plate over each and pressing down gently. 

You want the potatoes to somewhat retain their shape, but are flattened and have at least one side "cracked." If you smash them to the point that they are in pieces, it will make it challenging to get them crispy and in nice round, shapes. Heat up a large frying pan, on medium-high heat, then add canola oil and pats of butter. (Canola oil will help keep the butter from burning.) When butter has melted, add potatoes and carrots. Fry on each side, 4-5 minutes, or until side has started to brown. Remove from heat and serve with a roasted meat dish, such as 7-Up Can Chicken. ;) Sprinkle with a pinch of kosher salt and sprigs of rosemary, if desired.

Makes about 5-6 servings.

~~~~~
GBAdams
10/23/2011

5-Minute No-Bake Pumpkin Cheesecake

Here's a recipe for those of you who are severely time-constrained but have to come up with a dish or dessert, like for a potluck.  It is unbelievably easy and quick to make, and will probably be a hit at the dinner table or whatever event you might bring it to.  ;) 

I made this up on a whim last night without having had the benefit of a prior recipe as a starting point....so I'm relieved to say it turned out pretty good!  ;)  I have tried to see if there's another recipe out there just like it, but so far I've had no luck in finding one, which is surprising considering I'm using pre-made cheesecake filling.  You'd think there'd be a ton of recipes out there for this filling, but not so much that I've found.  (If you do find one, let me know, would you??)

---

Ingredients:
1 tub Cheesecake Filling
½ can pumpkin (about 7-8 oz)
1 Tbsp pumpkin pie spice
1 pre-made graham cracker pie crust

Directions:
Take out pre-made pie crust & remove the plastic lid.  Set aside.  In a bowl, empty tub of cream cheese filling.  Add canned pumpkin and the tablespoon of pumpkin pie spice.  Fold in and mix well. Pour into pie crust. Ready to serve as is, or you can cover and chill for serving later.

Makes 8 servings.

~~~~~~
GBAdams
11/02/2011

Basic (Chinese Sausage) Fried Rice

Here's a basic recipe for my favorite kind of homemade fried rice.  It's what I grew up on, and is a formula that I've seen countless times in restaurants. My parents used to make a sort of crepe/omelet with the eggs, remove them, dice them, and then return them to the pan, but that's always been so labor-intensive. And I could never get a flat, thin omelet to cut up.  However, in observing how Chinese restaurants cook their food, I started doing it this way.  MUCH more efficient.  ;)

The key for this dish is to ensure everything is ready ahead of time, so all you have to do is add & stir and keep the food moving.  Also, use as high/hot heat as you can stand.  (These kinds of foods especially make me yearn for a professional-type high BTU burner. Like 10,000 BTUs. Hee!)  As with any kind of stir fry, the key to the crispness & flavor is to get it cooked as fast as possible to sear it all in. Basically, you add ingredients, stir, add, stir, etc., until your dish is done. 

---



I forgot to capture diced onions & garlic, but they are a part of this.

 Ingredients:
6-8 C cooked, plain sticky rice. (Day-old leftovers work best)
2 C Chinese sausage, diced
3 eggs, slightly beaten
3 C peas (frozen are OK)
3 cloves garlic, finely chopped
1 small onion, diced
1/4 soy sauce (can use reduced-sodium)
3 Tbsp sesame or canola oil

This is Chinese sausage, diced.

Directions:
In a wok or high-sided skillet, heat pan on high and add oil. Add onion and saute for 2-3 minutes, then add garlic. 

When onion has just started to become translucent, add Chinese sausage and continue to stir quickly. Then add the eggs, making sure to vigorously stir so that scrambled eggs don't clump too much and are broken up into small pieces. Once eggs are no longer runny, add peas.

Stir for another 3-4 minutes, then add rice. Drizzle soy sauce over rice, distributing as evenly as possible.  Fold rice over and over to incorporate the rest of the ingredients and to ensure even coverage of soy sauce. If there are any big clumps of rice left, this is the time to break them up so they can get covered, too. Continue to stir for another 5-7 minutes, or until fried rice is well incorporated.

Fried rice can be served as a side or as a main course.

~~~~~~
GBAdams
10/29/2011