Gingerbread Cheesecake

2 cups Ginger Snaps finely ground

4 tbsp Butter melted

1-3/4 cups Sugar

2 Philadelphia Cream Cheese, original - 8 oz - at room temperature

1 tsp Vanilla

4 Eggs - at room temperature

1/4 cup Molasses (unsulfured)

1/4 tsp Salt

1-1/2 tsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 Lemon - fresh 1/2 tsp lemon zest

1) Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.

2) To make the gingersnap crust, combine butter, 1/4 cup of the sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.

3) Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1-1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.

4) Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.

5) To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut.

Stuffed Shells - from Cook Yourself Thin

This recipe is from the Cook Yourself Thin cookbook. It has some great recipes that are healthy yet delicious meals.



Yummy!



Stuffed Shells (according to the book it makes 10 servings and a serving contains 331 calories)

The Players

12 ounces (1 box) Jumbo pasta shells (Approximately 40 shells)

For the tomato sauce:
1 (28-ounce) can peeled plum tomatoes in juice
1 (14-ounce) can peeled plum tomatoes in juice
2 teaspoons olive oil
3/4 cup roughly chopped red onion
4 cloves garlic, sliced thin
Salt
2 sprigs fresh basil
Pepper

For the stuffing:
1-pound bag baby spinach
salt and pepper
2 teaspoons olive oil, plus extra for serving
2 medium zucchini, halved lengthwise, and sliced thin
2 scallions, chopped *didn't use in ours
2 cups (16 ounces) part-skim ricotta cheese
1 1/2 cups shredded reduced-fat, part skim mozzarella cheese
1 thin slice ham, chopped *didn't use for ours, made it a meatless meal
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
Pinch grated nutmeg *didn't use... Do you know how hard it is to find whole nutmeg!

Cooling Shells

 For the shells, spray a baking sheet lightly with cooking spray. (I used foil to cover the pan then sprayed the foil... less dishes later!). Put shells in boiling salted water. Partially cook, 6-7 minutes, until slightly tender but still firm. Drain, spread on baking sheet in single layer, allow to cool.

Tomatoes in the blender

The recipe in the cookbook says to make the sauce, then the stuffing in the same pan but I decided to work on them at the same time since the sauce had to simmer 20+ minutes.

For the sauce, mash tomatoes in a bowl or blender/food processor. 

Red Onion and garlic

Heat oil in pan on med-low heat. Add onions and garlic. Cook for 1 minute, stirring.

Saute Onions and Garlic

 Cover, reduce heat to very low and cook until softened, about 5 minutes.

Onions and garlic turning a beautiful done color

Add tomatoes with juice, basil, and 1/2 teaspoon of salt. Bring to a simmer, cover and simmer gently for 5 minutes. (I did this on medium low heat.)

Tomatoes, basil, and salt added to the garlic and onions

 Then simmer very gently (I did it on lowest heat), partially covered, until thick, about 20 minutes. season with 1/8 teaspoon of pepper.

Spinach and Salt

Add spinach and 1/2 teaspoon salt to a skillet. Cook over medium heat, covered, stirring until wilted, 5-6 minutes. Drain, cool, squeeze out liquid, chop, and set in bowl.

Mandolin helped slice the zucchini thin

 Cut zucchini in half length wise and slice thin. To help with slicing thin, I used a mandolin.

Saute in olive oil

 Heat olive oil over medium heat. Add zucchini and 1/4 teaspoon of salt. Cook, stirring occasionally, until tender and golden brown. Add scallions and saute another minute.

Parsley, Spinach, & Zucchini

Add zucchini to bowl with spinach and parsley.

All mixed up

 Mix zucchini, spinach, parsley, ricotta, ham, 1/2 cup of mozzarella, 1/8 teaspoon pepper, and nutmeg.

Preheat oven to 350 degrees.

Assembly Line time

Place a thin layer of sauce over the bottom of 2 9x13 pans. Fill the cooked shells with cheese mixture.

It makes ALOT

 Arrange shells side by side in a single layer.

Stuffed Shells

 Spoon the remaining sauce over the shells.

Add Sauce

 Sprinkle with mozzarella and Parmesan cheese.

Top with Cheese

 Cover with foil and bake until filling is heated and cheese is melted. 25-30 minutes.

All done

 Doesn't that look delicious!

Melted Cheese

 Verdict: I would add a little bit more salt. Since I didn't use the ham I think it was missing a little salt. But other than that is was wonderful!

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan


1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.


This is a great recipe to take and share.

Pumpkin Pie

Pumpkin Pie


1 Pie Shell - Unbaked - Regular

1 Pumpkin - 15 oz can

1 can Condensed Milk

2 Egg(s)

1 tsp Cinnamon, ground

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/2 tsp Salt



Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell.; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.