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.

Crazy Cake

Crazy Cake                                              Mary Sirotak

Bake 350 degrees, 9x13 pan    DO NOT GREASE THE PAN!

Sift the following directly into the pan:

-3 cups flour                 -2 tsp. baking soda

-1tsp. salt                     -1/3 cup cocoa

-2 cups sugar

Make 3 holes in the dry ingredients.

-In the first hole put 1 tsp vanilla

-In the second hole put 2 Tbsp vinegar

-In the third hole put ¾ cup salad oil.

-Pour 2 cups water over all.

Mix and blend with a fork. NO NOT BEAT, but be sure all ingredients are thoroughly blended.    Bake for 35 minutes. 

When cool frost with the following Mock Whipped Cream:

-1/2 cup margarine (part butter)     -1 tsp vanilla

-1/2 cup white sugar                       -1/2 cup milk

-dash of salt                                    -3 Tbsp flour

Blend milk and flour and cook to thick paste. COOL to lukewarm. Beat rest of ingredients in mixer. Add lukewarm paste and beat until creamy. BE SURE PASTE IS COOL ENOUGH

After spreading the Mock Whipped Cream on the cake, proceed with the following: Combine and bring to a boil and boil one minute:

-1 Tbsp cocoa               -1/8 cup margarine

-1/8 cup milk                -1/2 cup sugar

-1 Tbsp Karo syrup

Add 1 tsp vanilla and beat with a wooden spoon until right consistency (like fudge). Pour in a design on the cake. DO NOT SPREAD

White Bean Chicken Chili

Courtesy of Kerry

Ingredients:

1 1/2 lbs chicken breasts, diced/cubed (approx. 3 c)
1 (48 oz.) can of white beans (great northern beans)
24 oz. salsa
1 tsp cumin
24 oz. water or chicken broth
shredded colby jack cheese

Directions:
1. Put chicken and broth/water in a large pot. Boil until chicken is cooked through.
2. Dump everything else in (except the cheese).
3. Simmer for 45 minutes.

Serve:
It's especially good served over cornbread and then topped with the shredded colby jack cheese.

Dennis's House Seasoning

Use on pretty much anything :)

Equal parts: Salt, Pepper, Onion Powder, Garlic Powder and Paprika

Julie's Salad

Always a hit!

Ingredients:

• Ranch dressing packet - mix with milk and mayo according to directions and refrigerate for at least 30 minutes ahead of time
• 1 head Green leaf lettuce, washed and dried well
• 1/2 red cabbage, shredded or chopped
• 2 cups cheddar cheese, shredded
• Crumbled bacon or bacon bits
• Croutons

Directions:

Mix lettuce, cabbage, shredded cheese, bacon, and croutons.  Add dressing right before serving and toss well.

Fish Tacos

Fish Tacos 

(from Chris Daugherty)

You can either buy a pack of beer batter and just follow those directions, or you can make your own.  I have also bought the tortilla crusted tilapia from Costco and it tastes delicious and saves a lot of work.  If you don't want to fry it, you can also just make it with grilled fish. I think most of the taste is in the sauce.  

For the batter:

·  2 cups flour

·  1 tablespoon baking powder

·  1 teaspoon kosher salt

·  1/4 teaspoon cayenne pepper

·  Dash Old Bay Seasoning

·  1 bottle brown beer, cold

·  Cornstarch, for dredging

For the Sauce:

·  1/2 cup Mayo

·  1/2 cup Sour Cream

·  Chili Powder

·  Garlic Powder

·  Pepper

·  juice of 1 lime

For the Taco:

·  Corn Tortillas

·  Green Cabbage

·  Limes

·  mild white fish

mix equal parts mayo and sour cream, i just eyeball the chili powder and garlic powder. add the juice of one lime, mix and refrigerate for an hour. 

I use mahi mahi and cut them into small strips. Dredge them in the cornstarch and then coat them in the beer batter. Cook in the oil, it only takes a couple minutes per piece. Heat corn tortillas in a microwave by wrapping them in a damp paper towel and heating for about 20 seconds. heat no more than five at a time.

shred the cabbage, put it on the warm tortilla, put on the fish and sauce and serve with a lime wedge