Pumpkin Cheesecake Pie

I know, I have been slacking on the posts. And, with it being Thanksgiving, THE cooking holiday, I apologize 10 times over.
Lets get to some food, shall we? I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 12 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.

Pumpkin Cheesecake Pie (picture to come)
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust

Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.

Pomagranite Spinach Salad

Quick poll for my readers...do you eat the whole pomegranate seed or do you chew it and spit the tiny seed in the middle out?

I eat the whole seed. I thought that is what you do. Maybe I am too lazy to chew every one and spit each little seed out. But, apparently, according to someone who was over at my home, that is not how you are supposed to eat pomegranates. I disagree. I say, eat it, seed and all.

OK, that's that.

I have many recipes that I just don't post because I think they are so simple, and who would want to see that recipe? And then, I either find myself looking for the simplest of recipes in other blogs, or I make those simple dishes and have people begging for the recipe.

That is this one. I was trying to find a quick salad to make for a Thanksgiving Feast at school without having to run to the grocery store. And, this salad was the outcome. I've made it before. I just usually use dried cranberries instead of pomegranates. If you want to hearty it up a bit, some grilled chicken would work perfectly as well!

Pomegranate Spinach Salad

4 cups (or so) baby spinach or mixed greens

1/4 cup pomegranate seeds

1/4 cup shredded mozzarella cheese

2 Tbsp crumbled bacon

Serve with creamy poppy seed dressing (recipe to come soon!)

Or, I found this wonderful pomegranate dressing at Publix that goes perfectly with it!

Pumpkin Cookies with Cream Cheese Frosting

Like I need another reason to make something pumpkin. I think, no, I KNOW Bryan is getting tired of it. He HATES fall only because he knows everything I bake has pumpkin in it and he is not a fan of pumpkin.

But I am. And the kids are.

So, I found a recipe for pumpkin cookies a little while back. Tweaked it and perfected it, made it a little easier, and here we go!



Pumpkin Cookies

1 cup butter, softened

1 cup granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt



In a large bowl, cream together butter, sugar and pumpkin. Add egg.

In a medium bowl, whisk flour, baking soda, cinnamon and salt.

Add flour mix to pumpkin mix.

Here is where I like to add 1/2 cup of chocolate chips. Everything is better with chocolate.

Drop spoonful on to greased cookie sheet. They don't rise much or change shape, so if you are concerned how they look, fix them before you cook them.

Bake at 375 for 10-12 minutes. Let cool before frosting.



Cream Cheese Frosting
1 tsp vanilla extract
1 lb powdered sugar
1 stick butter, softened
8 oz cream cheese, softened
Beat all ingredients together until creamy. Frost cooled cookies.

Stuffed Pizza Rolls

When I came across this recipe I knew it was something that had to be tried. And, it was a hit with the kids, and me. I am not a big pizza fan, so this was perfect. And, I will be honest, this recipe didnt go over too well with Bryan. He likes his pizza, full of sauce and all. But, I got the kids to eat it, and really, that is all that matters, right? (and I am providing you with the link. Its a little easier that way today)

Stuffed Pizza Rolls

Spiced Pumpkin Bread

Just another reason for me to love fall. Bake this delicious bread and your kitchen and whole house will smell divine! Plus, the added ginger and orange give a special twist to the old fashioned pumpkin bread! (I've made it without the ginger and orange and it is just as delicious too)

BREAD

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

1 1/3 cups sugar

1/2 cup unsalted butter, softened, cut up

1 cup canned pure pumpkin

2 eggs

2 teaspoons grated fresh ginger

2 teaspoons grated orange peel

GLAZE

1 cup powdered sugar

1 to 1 1/2 tablespoons milk

1/4 teaspoon vanilla extract

1/4 teaspoon grated orange peel

1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
2. Beat sugar and butter in large bowl at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.
3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen.)
4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.

Applesauce, I think

My wonderfully darling friend, Ms Bright, posted this recipe for applesauce. It looked easy enough so I tried it. Um, not applesauce. Its dessert. Hana even tried it and said "this tastes just like apple pie!" Delish. I promise. Thank you, dear Lesley, for sharing.

And so, I am passing it along to you.

You are welcome.

10-12 Rome (or baking) apples
1 cup white sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 cup water
Peel the apples and chop into stamp size bites.
Put chopped apples in a crock pot.
Pour the rest of the ingredients on top of the apples.
Put the lid on and cook on high for 3-4 hours (or low for 5-6).
Let cool a bit and enjoy hot or cold!

(I added a step and mashed them up a bit with a potato masher, but its not necessary)

Pumpkin Muffins

I know I have posted this before, but I thought I would post it again. I love this season. Fall definitely is my favorite. The colors outside are changing, its the beginning of the holiday season, family starts gathering more often, children's laughter fills the air with glee and anticipation of what is to come...and the food. Nothing is better than the food that comes along with the holidays. Pumpkin, being one of my favorite. And, of course, simple recipes that the children all love...that makes me happiest of all!!!Ingredients:
1 box of cake mix (any will do, my favorite is spice cake)
1 15oz canned pumpkin
1 cup mini chocolate chips/nuts/filling of your choice

Preheat oven to 350, mix pumpkin and cake mix until blended. Add chocolate chips, or nuts, or whatever you want. Fill lined muffin cups almost to the top. Bake for 20 minutes.

I even caught Reid sneaking a mini muffin!