11/15/10

PUMPKIN CHEESECAKE BARS

Pumpkin Cheesecake Bars

Posted by Sarah on November 14th, 2010 at 04:25pm

Cheesecake is one of my favorite desserts. One really delicious way to add cheesecake to your holiday dessert menu is with Pumpkin Cheesecake. So when our new friends at Farmer’s Almanac donated this heavenly sounding Pumpkin Cheesecake Bars recipe to us, I was thrilled! This cheesecake bar recipe comes from the Farmer’s Almanac Everyday recipes book , which is filled with over 235 classic recipes to sink your teeth into. This easy to prepare dessert is sure to become a favorite of yours too. It’s a great addition for the upcoming holiday, but can really be a tasty dessert option all year round.
Pumpkin Cheesecake Bars
Yields: 9 bars
Cook time: 55 minutes
What you’ll need:
For Crust:

1 package graham crackers (about 1/3 pound)
1/3 cup light-brown sugar
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, melted

For Filling:

1 package cream cheese softened (about 8-ounces)
2/3 cup packed light-brown sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon each of cinnamon, ground ginger, and nutmeg
3/4 cup canned pumpkin
1/3 cup heavy cream

Directions:
To make crust:

Preheat oven to 350 degrees F.
Butter a 9-inch square pan.
Break the crackers into a food processor. Add brown sugar and cinnamon, and process to fine meal.
Add melted butter and process again. Press the crust into the bottom of the pan and slightly up the sides.
Bake for 10 minutes. Remove from the oven and set aside to cool. Reduce oven temperature to 325 degrees F.

To make filling:

In a large bowl and with an electric mixer, cream the cream cheese, brown sugar, egg, and egg yolk.
Add the vanilla and stir to blend. Add the remaining ingredients and stir until smooth.
Pour the filling into the crust and bake for 45 minutes.
Remove from the oven and cool on a rack.
Refrigerate for at least 4 hours before slicing.

7/1/10

cookeatshare.com

httphttp://chaosinthekitchen.com
www.ifood.tv/recipe/shortbread-ice-box-cookies
http://www.ifood.tv/recipe/choco_raspberry_ice_box_cake

Marshmallow Cream Cheese Frosting

makes 2 cups, prep 10 min

7 oz. cream cheese, room temperature
7 oz. marshmallow creme (found in a jar in the baking aisle)

Be sure your cream cheese is softened before you start or you will wind up with cream cheese chunks.
Beat cream cheese in a bowl until smooth.
Dip a spatula in hot water and scoop marshmallow fluff out of the jar and into the mixing bowl.
Beat cream cheese and marshmallow until combined.

For a large batch of cupcakes or a layer cake you will need to double the recipe which is just equal parts marshmallow fluff and cream cheese. You can also use the tubs of pre-whipped cream cheese instead of the blocks for a lighter, sweeter marshmallow taste. If your frosting is too thin chill it briefly in the fridge. I don’t usually pipe this frosting onto the cupcakes since the marshmallow gives it a nice thick viscosity. You can use a spoon to just plop a dollop of frosting onto the top and then smooth it out a bit. Chill cupcakes briefly in the fridge and the frosting will hold its shape.

Vanilla Bean Cream Cheese Frosting

24 cupcakes, prep 10 min

8 oz cream cheese, room temp
8 oz unsalted butter, room temp
1 tsp vanilla extract
1 vanilla bean pod
3-4 cups powdered sugar

Slit your vanilla bean in half and use the tip of your knife to scrape the vanilla bean paste from each side of the pod.
Whip cream cheese in a mixing bowl until smooth.
Add butter and beat to combine.
Add vanilla and vanilla bean paste.
Beat in powdered sugar a little at a time until frosting is as thick and sweet as you’d like.

Normally I don’t quibble about salted vs. unsalted butter but in frosting it does make a significant taste difference since the butter is a major player. Also, I use this tipto frost my cupcakes and it couldn’t be easier to have pretty cupcakes. It may seem silly to get out your decorating tips just to cover some cupcakes but let me tell you, pipping thick swirls of frosting onto the cupcakes is waaaay easier and prettier than trying to cover them with a spatula or butter knife. Also the great part about this tip is you don’t even need a coupler or decorating bags, just the tip and a ziplock bag with a corner snipped off-high class!

wedding dress cake

http://www.thebakerskitchen.net

I LOVE CUPCAKES!

http://www.shopbakersnook.com/m5_view_item.html?m5:item=7829

http://www.bakedecoratecelebrate.com/projects/coolestwatermeloncake.cfm

monte cristo sandwich

Monte Cristo Sandwich - the Real One

By: SEAWAKIM

"This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream."

What to Drink?

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate
Original Recipe Yield 16 mini sandwiches

Ingredients

1 quart oil for frying, or as needed
2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

6/3/10

Magazine Basket

http://media.photobucket.com/image/magazine%20bowl/anya678/recycled-magazine-basket.jpg

magazine bowl
http://www.google.com/imgres?imgurl=http://www.howtomakedo.net/img/crafts/magbowls.jpg&imgrefurl=http://howtomakedo.net/167/recycled-magazine-bowls&usg=__1nPBb4_D8O-D6qv-GQnov4da7tw=&h=140&w=237&sz=9&hl=en&start=16&itbs=1&tbnid=PuSgTojyT79Y5M:&tbnh=64&tbnw=109&prev=/images%3Fq%3Dmagazine%2Bbowl%26hl%3Den%26sa%3DG%26tbs%3Disch:1

soda pop belt

Magazine Beads/bracelet

http://pbskids.org/zoom/activities/do/magazinebeads.html

http://www.etsy.com/listing/42143248/soda-tab-bracelet-with-ribbon-custom?ref=v1_other_1

soda can tab purse

http://www.etsy.com/listing/43997745/soda-can-tab-small-purse-with-flap

http://www.etsy.com/listing/41482460/blues-with-greens-soda-pop-tab-clutch?ref=v1_other_1

5/20/10

this is way cool!

sewing a tank

http://www.belleepoquewhimsy.com/tie-top-tank-tute/

5/1/10

parmesan crusted chicken

4/30/10

GUMMY BEAR RECIPES

If you've ever wondered what do gummy bears contain, then find out with this recipe for gummy bears. Know what gummy bears are made of and make them healthier with homemade gummy bears.

Ingredients

3 ounces box jello, not sugar free
7 envelopes unflavored gelatin
¹/2 cup water

Instructions

1. Mix in a saucepan until the mixture resembles play dough.

2. Place pan over low heat and stir until melted.

3. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes. When very firm, take out of molds and eat! Have fun!

4/27/10

Graduation 2010

http://www.graduationcardsshop.com/homeschool/cards/productdetails-3152.htm

http://www.graduationparty.com/graduation-party-menu.htm

4/24/10

shrimp gumbo

Dads
shrimp gumbo

1/4 cup flour
1/4 olive oil
make rough
stir cook until brown
add 1-2 cups of broth 2-3 boulion cubes
cup onions green and scallions to
2 cups celery fine
16 oz frozen okra
1 cup bell pepper
bay leafes
1 tb cayenne
minced garlic whole clove
sausage augiole united
1 breast of chicken or pork with salt and pepper
simmer on low 1 hour or 2
turn up on high before eat put shrimp in until turn pink large gulf shrimp
1 can whole tomatoes or diced
1 can rotels
serve over rice
4th cup mushrooms

4/14/10

Bottle necklaces

3/30/10

Bottle Cap Crosses

Use bottle caps and family pictures to create Christian crosses full of reminders of what to be thankful for. These crosses are a great activity for Bible studies and families to make together. These crosses could also be an Easter craft.

Bottle Cap Crosses

Materials:

Tulip® 3D Fashin Paint™

65426 Blueberry Sparkles
FLSK7-4 Sugar Plum 4z nly

Aleene's® Fast Grab Tacky Glue®
Bottle caps, 10 per cross
Ribbon, 8”
Template, circle 1-1/16” or hole punch same size
Pictures
Brush, flat
Foil
Craft sticks, jumbo
Scissors

Instructions:

Squeeze Glitter Paint on foil. Brush on one side of craft stick. Let dry. Repeat on other side. Let dry. Brush Paint around zig zag edges of bottle caps. Let dry with wet paint up.
Glue craft sticks together in a cross with about 1-½” of vertical stick above edge of other stick. Let dry.
Using circle template, draw a circle around each picture. Cut out pictures or use a punch to make circles for bottle caps. Apply a very small amount of Glue, to inside of bottle cap. Push picture in cap and press around edges.
Fold ribbon in half and tie a knot about 1” from fold. Glue ends of ribbon flat against stick at top. Glue all bottle caps on cross. Let dry flat. NOTE: Top and bottom caps may hang over edge of craft stick a little bit.

3/26/10

bisquik

A multi-purpose mix made up of flour, sugar, salt, vegetable shortening and baking soda. Bisquick is a brand-name product produced by General Mills. It is said that Bisquick was invented when an executive from General Mills met a dining car chef who mixed lard with dry ingredients ahead of time for making biscuits. The main purpose of Bisquick was to do just that, make biscuits quickly, however now it is used to make pizza dough, pancakes, and snicker doodle cookies. Bisquick is sold under the name Betty Crocker a brand name of General Mills.
Ingredient
Season: available year-round
Substitutions: 1 cup biscuit mix = 1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt + 1 tbsp shortening

3/24/10

the party recipes

Winning Recipes from the Party

Chili Deville

Roger Turner

2 lbs. ground beef, 90/10
2 rib eyes, 10-12 oz. each
4 tablespoons chili powder
1 teaspoon anchco powder
1 tablespoon cumin
½ teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon nutmeg
1 - 4 oz. can tomato sauce
1 - 8 oz. can rotel chilies and tomatoes
1 - 8 oz. water

In large skillet, brown ground beef with salt and pepper. Use same skillet throughout cooking process.
Add combine dry spices (less salt and pepper already used) to meat, add tomato sauce, water, and rotel. Simmer on low.
While chili is simmering take room temperature rib eyes, season with salt and pepper and grill on an open flame grill until medium rare. Let steaks rest 5 minutes. Slice into ½'' cubes. Add to chili and continue to simmer for up to thirty minutes if you can wait that long!
P.S....
(Have medical staff nearby, because your tongue is go'in ta slap your brains out).

My Famous Chocolate Chip Cookies

Roxie Turner
3 ½ cups unsifted, all purpose flour
1 ½ teaspoons baking soda
1 ½ cups butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 large package of chocolate flavor instant pudding
1 ½ teaspoons vanilla
3 eggs
3 cups semi sweet chocolate chips
1 ½ cups chopped pecans

Mix flour with soda. In separate bowl combine butter, sugars, pudding mix and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoons onto ungreased baking sheet about 2'' apart. Bake at 350˚ for 8 - 10 minutes.

Filling:
   1 ½ cups creamy peanut butter
   2 sticks butter, softened
   1 2/3 cups powdered sugar

In large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the powdered sugar in ½ cup increments and mix until combined.
Spread frosting onto the flat side of a cookie and top with another cookie.

Texas Brownies

Esther Walker

Bring to a boil:
   2 sticks of margarine
   4-tablespoons of cocoa
   1-cup water

In a mixing bowl add:
   2-cups of flour
   2-cups of sugar
   1-cup of sour cream (8 oz. container)
   2 eggs
   1-teaspoon soda
   nuts if desired

Stir and add hot mixture to this. Pour on greased jellyroll pan.
Bake at 350˚ for 20 minutes.

Icing:
Mix in a saucepan:
   1-tablespoon cocoa
   1 stick of margarine
   1-tablespoon of milk

Boil all together then add enough powdered sugar to thicken mix with mixer. Add 1-teaspoon vanilla and pour over brownies while they are still warm.

Pineapple Sunshine Cake

Amanda Morrison

Ingredients:

1   8oz. carton   whipped topping
1   8oz. carton   sour cream
1   pkg   no-bake cheesecake mix (cheesecake pkt only)
1   20oz. can   crushed pineapple
1   box   yellow cake mix
4       eggs
1   cup   canola oil
1   11oz. can   mandarin oranges with juice

Instructions:

Mix first 4 ingredients in large bowl and refrigerate.

Add eggs, oil and oranges to cake mix. Beat and bake according to the directions on the box.

Cool cake for 10 minutes, remove from pans and cool completely.

Frost cake with refrigerated mixture. Enjoy!

Keep Refrigerated

Coconut Cream Pie

Anita Shurbet
Ingredients:

2 cups granulated sugar
½ cup cornstarch
¼ teaspoon salt
3 cups milk
4 eggs
3 TBS butter
1 ½ tsp, vanilla
1 ½ cups flaked coconut (½ cup for the top of meringue)
1 9 inch baked pastry shell and meringue for pie

Directions

For filling, in a medium saucepan combine sugar, corn starch, and salt: gradually stir in milk, Cook and stir over medium heat till thickened and bubbly. Reduce heat: cook and stir 2 minutes more. Remove from heat Separate egg yolks from whites: set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks, Return egg mixture to sauce pan: bring to a gentle boil , Cook and stir 2 minutes more, Remove from heat, Stir in 1 cup of flaked coconut, butter and vanilla, Pour hot filling into Baked pastry shell.

Perfect Pie Crust

Anita Shurbet
Ingredients:

2 ½ cups all purpose flour
¼ tsp. fine salt
3 TBS. granulated sugar
¼ cup lard (diced and ice cold)
12 TBS butter (diced and ice cold)
¼ cup to ½ cup ice water

Directions

In food processor mix flour, salt and sugar with two pulses, add lard and butter, pulse till butter and lard looks like small peas (about 5 pulses) now add ice water while pulsing as you add. When mixture starts sticking to the sides. stop and take it out. Form into two equal disk and wrap in plastic wrap and refrigerate for 30 minute. On a floured surface roll out disk into a 10 to 11 inch circle.

Meringue

Anita Shurbet
6 egg whites chilled
½ tsp. vanilla
½ tsp. cream of tartar
¼ cup sugar

In a mixer bowl beat the egg whites vanilla and cream of tartar at medium speed with an electric mixer about 1 minute or till soft peaks form.
Gradually add the sugar about TBS. at a time. Beat on high till stiff glassy peaks and sugar is dissolved. Immediately spread meringue over pie. Bake @400 till peaks are light brown
(**if making coconut cream Sprinkle with ½ cup of coconut flakes before baking)

Chunky Egg Salad

Chunky egg salad is great on a sandwich or as a side dish at a picnic. This recipe is easy to make and tastes great. It's a classic the whole family will enjoy.

Serves: 4

Ingredients

¹/4 cup Miracle Whip
1 tablespoon cider vinegar
1 teaspoon salt
¹/4 cup onion, minced
¹/2 teaspoon Worchestershire suace
1 teaspoon prepared mustard
¹/4 teaspoon ground white or red pepper
6 hard-cooked eggs
1 cup celery, thinly sliced
2 tablespoons green pepper, minced or red or green hamburger relish
1 tomato, sliced or whole tomato
Parsley, for garnish

Instructions

In medium bowl, stir Miracle Whip and vinegar, salt, onion, Worchestershire sauce, mustard and pepper until well mixed.
Cut eggs into chunks or dice, as you prefer. Add eggs, celery, add green pepper or relish to Miracle Whip mixture. Mix well. Cover and refrigerate till well chilled.
To Serve: Spoon mixture on tomato slices or into whole tomato. If using whole tomato, either cut off top and spoon out some of the middle, set on shredded lettuce and loosely fill with egg salad, or cut tomato into 8 wedges but do not cut all the way down, so that the tomato wedges will stay connected.

Notes

Try serving this on rye bread, open faced, topped with shredded Swiss, American or mozzarella. Stick it under the broiler just until the cheese melts.
Another unique idea is to top chopped, cooked, well-drained spinach or mashed potatoes, which have been mixed with vanilla yogurt, fresh ground black pepper and melted butter with the egg salad.

rolo cookies

3/12/10

Pick Pretty Variety

http://www.bhg.com/gardening/vegetable/vegetables/vegetable-garden-design/?page=10

Raised Beds

http://www.bhg.com/gardening/vegetable/vegetables/vegetable-garden-design/?page=6

Composting

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Compost is a key ingredient
in a lush, easy-to-maintain
garden.

Create your own compost

It's easy to cook up your own compost. Just layer organic materials -- garden clippings, dry leaves, kitchen vegetable scraps, shredded paper -- and a dash of dirt to create a concoction that turns into humus - the best soil builder around.
Before you start piling on, recognize that there are two types of composting: cold and hot. Cold composting is as simple as collecting your yard waste or taking out the organic materials in your trash (such as fruit and vegetable peels, coffee grounds, and egg shells) and then corralling them in a pile or bin. Over the course of a year or so, the material will decompose.
Hot composting is for the more serious gardener and you get compost in one to three months during warm weather. Four ingredients are required for fast-cooking hot compost: nitrogen, carbon, air, and water. Together, these items feed microorganisms, which speed up the process of decay.
To create your own organic hot-compost heap, wait until you have enough material to make a pile at least 3 feet deep. Then, to ensure an even composition, create alternating 4-to 8-inch layers of green and brown materials. Green materials such as vegetable scraps, grass clippings, and plant trimmings, create nitrogen. Brown materials such as leaves, shredded newspaper, and twigs, create carbon. Sprinkle water over the pile regularly so it has the consistency of a damp sponge. Don't add too much water or the microorganisms will become water logged and won't heat the pile properly. You can check the temperature of the pile with a thermometer or simply reach into the middle of the pile with your hand.
During the growing season, you should provide the pile with oxygen by turning it once a week with a garden fork. The best time to turn the compost is when the center of the pile feels warm or the thermometer reads between 130 and 150 degrees. Stirring up the pile helps it cook faster and prevents material from becoming matted down and developing a bad odor. At this point, the layers have served their purpose of creating equal amounts of green and brown materials throughout the pile, so stir thoroughly.
When the compost no longer gives off heat and becomes dry, brown and crumbly, it's fully cooked and ready to feed to the garden.

Continued on page 2: Build your own bin