Pumpkin Cheesecake by Emeril

Here is the Pumpkin Cheesecak recipe I have made EVERY year since about 1997!




Pumpkin Cheesecake by Emeril



1 3/4 cup graham cracker crumbs



1/4 cup finely ground pecans



1 tbs brown sugar



1 tsp cinnamon



6 tbs. unsalted butter, melted



3 (8 oz) packages cream cheese, softened



1 1/2 cups sugar



2 tbs cornstarch



1 tsp pure vanilla extract



1/8 tsp grated nutmeg



2 large eggs



2 large egg yolks



1 (15 oz) can solid pack pumpkin



1/4 cup heavy cream







*Preheat oven to 350 degrees. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp of the cinnamon in a medium size bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9 inch springform pan.



*Beat the cream cheese, sugar, cornstarch, vanilla, 1/2 tsp cinnamon, and the nutmeg on low speed until smooth and fluffy. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.



*Bake until the center is nearly set, 60 - 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the pan. Remove the sides of the pan. Cool completely on rack before covering tightly with foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days. Garnish with whipped cream and sugar-glazed pecans, if desired.



*Makes 12 + servings.







This has been a family fave since the first year I found it!! My family was totally put out that I had made cheesecake that year. BUT, the regular pumpkin pie sat almost untouched and the cheesecake was devoured!


[from Doodiebug30]

Chard Soup Bliss

This soup is served at the Olive Garden. It is very good. It is my husband's most favorite soup ever.



1 lb ground sausage, cooked *We used country sausage for the sausage and Nate loved it. You could also do Italian.

1 1/2 tsp crushed red pepper *I didn't use any red pepper because I don't like spicey foods

1 large Onion, diced

4 Tbs bacon, chopped

2 Tbs garlic puree

10 cups water

5 chicken bouillon cubes

1 cup heavy cream

1 lb potato peeled and diced (3 large potatoes)

2 cups chard or kale



1. Sauté sausage and crushed red pepper (if using). Drain. Refrigerate while prepping the rest.



2. Saute onions, bacon, and garlic over low-med heat for about 15 minutes or until onions are soft.



3. Add bouillon cubes and water. Heat until it starts to boil.



4. Add potatoes. Cook until soft (about 30 minutes).



5. Add heavy cream. Cook until heated thourouly.



6. Stir in sausage and chard/kale. Heat through.
 
[from Valerie]

Layered Mexican Bake

Layered Mexican Bake



1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder*

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup Reduced Fat Cream

1-1/2 cups Shredded Sharp Cheddar Cheese, divided

1. HEAT oven to 375ºF.
2. BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
3. SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

*I don't put that much chili powder in when I make it and Emma is eating it though.

[from Molly]