Mini Pumpkin Cheesecakes

       Ready in 2hr. 40 min.

1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 1/2 cups whipped cream
1 pinch ground cinnamon, or more to taste

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.

Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.

Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.

To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.


Printed from Allrecipes.com

Jess's Crockpot Beef Stew

When we were at a play date a few weeks ago, my sweet friend Jess served this for lunch over mashed potatoes, and it was DELICIOUS!! And it's an easy slow cooker recipe, which makes it that much better.

Serves 4 : 1 1/2 cups per serving

3- to 4 1/2 quart round or oval slow cooker

Slow cooking time: 8 to 10 hours on low, plus 10 minutes on high

OR 5 to 6 hours on high plus 10 minutes on high

Dark beer gives this stew its complex flavor.   You'll definitely want to soak up all the sauce, so serve the stew over whole-wheat no-yolk noodles, brown rice, or mashed potatoes

Ingredients

1 lb. boneless sirloin steak, all visible fat discarded, cut into 1/2 inch cubes

1/4 tsp salt

1/4 tsp pepper

2 tsp olive oil

1 small onion, chopped

1 1/4 cups fat free, low sodium beef broth

12 oz dark beer

2 medium turnips or potatoes (about 1 pound total), peeled and cut into 1/2 inch cubes

2 medium carrots, halved lengthwise and cut crosswise into 1/2 inch slices

1 medium rib of celery, chopped

2 medium garlic cloves, minced

1/4 tsp dried thyme, crumbled

2 tbsp all-purpose flour

2 tbsp cold water

2 tbsp snipped fresh parsley (optional)

1 tbsp balsamic vinegar

Spread the beef on a large plate.  Sprinkle the salt and pepper over the beef.  Toss to coat.  In a large nonstick skillet, heat the oil over the medium-high heat, swirling to coat the bottom.  Cook the beef and onion for 5 minutes, or until the beef is browned on all sides, stirring frequently.  Transfer to the slow cooker.

Stir in the broth, beer, turnips, carrots, celery, garlic, and thyme.  Cook, covered, on low for 8 to 10 hours or on high for 5 to 6 hours., or until the beef and vegetables are tender.

Put the flour in a small bowl.  Add the water, whisking to dissolve.  Quickly pour into the beef mixture, stirring until well combined, and re-cover the slow cooker.  If using the low setting, change it to high.  Cook for 10 minutes, or until the sauce is slightly thickened.  Stir in the parsley and vinegar.

Cook's tip:  If you don't care for dark beer, you can use light beer instead, or for a nonalcoholic alternative, substitute an additional 11/2 cups of fat-free, low sodium beef broth for the beer.