Pumpkin Cheesecake with Gingersnap Crust

Recipe From: Audrey Craig

Ingredients

Crust

  • Nonstick Vegetable Oil Spray
  • 2 Cups Gingersnap Cookie Crumbs (about 9oz)
  • 1 Cup Pecans (about 3 1/2oz)
  • 1/4 Cup (Packed) Golden Brown Sugar
  • 2 Tbsp Chopped Crystallized Ginger
  • 1/4 Cup (1/2 Stick) Unsalted Butter, Melted

Filling

  • 4 Packages 8oz Cream Cheese
  • 2 Cups Sugar
  • 1 Can 15oz Pure Pumpkin
  • 5 Large Eggs
  • 3 Tbsp All Purpose Flour
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Freshly Grated Nutmeg
  • 1/4 Tsp AllSpice
  • 1/4 Tsp Salt
  • 2 Tbsp Vanilla Extract

Topping

  • 2 Cups Mini Marshmallows
  • 1/4 Cup Whole Milk
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt
  • 1 Cup Sour Cream

Directions

Crust

  1. Preheat oven to 350°.
  2. Spray 9 inch diameter spring form pan with 2 3/4 inch high sides with nonstick spray.
  3. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend.
  4. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan.
  5. Bake crust until set and lightly browned, about 10 minutes.
  6. Cool completely.

Filling

  1. Preheat oven to 350°.
  2. Using electric mixer, beat room temperature cream cheese and sugar in large bowl until light and fluffy; about 2 minutes.
  3. Beat in pumpkin.
  4. Add eggs 1 at a time, beating on low speed to incorporate each addition.
  5. Add flour, spices and salt; beat just to blend. Beat in vanilla.
  6. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour and 20 minutes.
  7. Cool 1 hour. Run knife around sides of pan to release crust.
  8. Chill cheesecake uncovered in pan overnight.

Topping

  1. Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted.
  2. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
  3. Add sour cream to marshmallow mixture; fold gently just to blend.
  4. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges.
  5. Chill to set topping, at least 1 hour.
Notes: Needs to be made 1 day ahead and kept chilled.

Strawberry Cheesecake with an Oreo Cookie Crust

Recipe From: Megan (Jackson) Freshour, Barbara Bakes

Ingredients

Crust

  • 2 Cups Oreo Cookies w/Cream Center Removed, Finely Ground (2 Sleeves)
  • ¼ Cup Butter, Melted
  • 2 Tbsp Sugar

 Cheesecake Filling

  • 4 8-oz Packages Cream Cheese, Room Temperature
  • 1 2/3 Cups Sugar
  • 3 Tbsp All-Purpose Flour
  • ¼ Tsp Salt
  • 4 Large Eggs
  • 2 Egg Yolks
  • 1 ½ Tsp Pure Vanilla Extract
  • ¼ Cup Sour Cream

Strawberry Glaze

  • 1 Cup Frozen Strawberries, Thawed
  • 3 Tbsp Water
  • 2 Tbsp Sugar
  • 1 Tsp Cornstarch
  • Red Food Coloring, Optional
  • 1 Pint Fresh Small Strawberries, Washed & Hulled

 

Directions

Crust

  1. Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice.  Set crust aside.

Cheesecake Filling

  1. Position oven rack in the middle of the oven and preheat to 325°F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
  2. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
  3. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream.  Pour the batter into the springform pan on top of crust.
  4. Place the springform pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the springform pan.
  5. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
  6. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.

Strawberry Glaze

  1. Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries trough a fine mesh strainer into a small saucepan.  Add water.
  2. In a small bowl mix together sugar and cornstarch. Stir into the puree.  Bring to a boil stirring constantly.  Continue cooking and stirring until thickened and clear.  Add food coloring if desired.  Cool to room temperature.
  3. Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glaze evenly over strawberries on cheesecake.  Store, covered, in refrigerator.

Stir Fry

Recipe From: Fred Weston VII

Prep time:25 minutes

Cook time:1 hour 5 minutes

Ingredients

Sauce

  • 2 Tbsp Rice Wine Vinegar (미림)
  • 4 Tsp Packed Brown Sugar
  • 1 Tbsp Cornstarch
  • ¼ Cup Low-Sodium Soy Sauce

Stir Fry

  • 2 Tbsp Vegetable Oil, Divided
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Lb. Flank Steak, Thinly Sliced Against Grain
  • 1 Red Bell Pepper, Thinly Sliced
  • 1 Green Bell Pepper, Thinly Sliced (Can Omit or use Orange/Yellow Pepper)
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Freshly Minced Ginger
  • Mushrooms
  • 1 Onion, Chopped
  • Cooked White Rice

Directions

Sauce

  1. In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.

Stir Fry

  1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, and season with salt.
  2. Cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
  3. Add 1 tablespoon oil and bell peppers to the skillet. Cook until softened, about 4 minutes.
  4. Add the garlic and ginger and cook stirring until fragrant.
  5. Return the beef to the skillet and pour over prepared sauce.
  6. Cook, stirring, until the sauce is glossy.  About 2 minutes.

Chicken in ‘Patty’ Shells

Recipe From: Kathy Weston

Ingredients

  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • 3 Cups Milk
  • 2-3 Cups Cooked Chicken Breasts or a Cut Up Rotisserie Chicken
  • 1 Can LeSeur Baby Peas
  • 1 Package Frozen Pastry Shells
  • Salt
  • Pepper
  • Garlic to Taste

Directions

  1. Cook pastry shells according to package directions.
  2. Melt butter in a saucepan over medium heat.
  3. Add flour and spices and stir until thickened. About 1 minute.
  4. Gradually add the milk and bring to simmer. Stir and continue cooking for 2 minutes or until thickened.
  5. Add chicken and peas and cook until heated.
  6. Serve in pastry shells

Weston Beef Stroganoff (Beef & Mushrooms)

Recipe From: Kathy Weston

Ingredients

  • 1-1.5 lbs of Round Steak Cut Into Cubes (or use Stew Beef)
  • 1 Stick of Butter
  • 1 Cup of Flour
  • 1 Can Campbell’s French Onion Soup
  • 1 Can Campbell’s Cream of Mushroom Soup
  • Salt
  • Pepper
  • Garlic Salt
  • Optional: Rice or Egg Noodles

Directions

  1. Melt stick of butter over medium heat in large pot. While butter is melting, mix flour and spices in a large bowl.
  2. Separate the meat and add it to the flour, tossing it to cover the meat.
  3. Once butter is melted, shake excess flour off the meat and add the meat to the pot. Brown the meat.
  4. Reduce heat to low and add the French onion soup plus one can of water. Cover and continue to cook over low heat for one hour.
  5. Add can of cream of mushroom soup. Heat thoroughly.
  6. Serve over rice or egg noodles.

Breakfast Sausage Casserole

Recipe From: Kathy Weston

Prep time:20 minutes

Cook time:1 hour 40 minutes

Ingredients

Overnight Setup

  • 1 lb Breakfast Sausage
  • 8 Slices Bread, Cubed
  • 4 Cups Shredded Cheddar Cheese
  • 6 Eggs
  • ½ Tsp Salt
  • ¾ Tsp Dry Mustard Powder
  • 2 Cups Milk
  • Diced Onion

Next Day Bake

  • ½ Cup Milk
  • 10.75 oz Can of Cream of Mushroom Soup

Directions

Overnight Setup

  1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Dice Onions, cook in medium skillet until softened.
  3. Grease a 9×13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage, onions, and cheddar cheese over top.
  4. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes.  Cover the refrigerate overnight.

Next Day Bake

  1. Preheat the oven to 300° Whisk together the cream of mushroom soup and ½ cup milk; pour over the casserole.
  2. Bake in the preheated oven until firm and golden brown, about 1 ½ hours.

Nudel Gratin

Recipe From: Epcot Food and Wine Cookbook

Ingredients

  • 2 Cups Heavy Cream
  • 2 Eggs
  • ¼ Tsp Salt
  • Pinch Ground White Pepper
  • Pinch Nutmeg
  • 4 oz Swiss Cheese, Shredded
  • 4 oz White Cheddar Cheese, Shredded
  • 1 lb Elbow Macaroni or Shredded Potato
  • Diced Onion
  • Optional, Diced Ham
  • Optional, Mushrooms

Directions

  1. Preheat oven to 375°F. Spray a 16 x 9 – inch baking dish with nonstick spray.
  2. In a large bowl whisk together cream, eggs, salt, pepper and nutmeg.
  3. In a small bowl combine cheeses together until combined. Remove 1 cup cheese and set aside.
  4. Stir remaining cheeses into cream mixture.
  5. Cook macaroni until just tender; drain and add cream mixture, stirring immediately.
  6. If using shredded potato do not cook and mix with cream mixture.
  7. Cook diced onion until softened, drain and add to cream mixture.
  8. Optional, add diced ham to cream mixture.
  9. Pour mixture into prepared baking dish. Cover with foil.
  10. Bake 30 minutes. Remove foil and sprinkle reserved cheese over top of noodles.  Bake 15 minutes longer.
  11. Cool 10 minutes before cutting into squares. Serve warm.
Notes: Add Ham and Mushrooms.  Pairs well with J&H Selbach Bernkasteler Kurfurstlay Riesling Kabinett.

Chicken Noodle Soup

Recipe From: Tyler Florence – Food Network

Total Cook time: 2 hours 20 minutes

Ingredients

Chicken Stock

  • 1 Whole Free-Range Chicken (3 ½ Pounds), rinsed, giblets discarded
  • 2 Carrots, Cut in Large Chunks
  • 3 Celery Stalks, Cut in Large Chunks
  • 2 Large White Onions, Quartered
  • 1 Head of Garlic, Halved
  • 1 Turnip, Halved
  • ¼ Bunch Fresh Thyme
  • 2 Bay Leaves
  • 1 Tsp Whole Black Peppercorns
  • 3 Quarts Cold Water to cover or
  • Optional:  3 Quarters Chicken Stock

Chicken Soup

  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 2 Medium Carrots, Cut Diagonally into ½-inch Slices
  • 2 Celery Ribs, Halved Lengthwise, Cut ½-inch Slices
  • 4 Fresh Thyme Sprigs
  • 1 Bay Leaf
  • 2 Quarters Chicken Stock
  • 8 Oz Dried Wide Egg Noodles
  • 1 ½ Cups Shredded Cooked Chicken
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 Handful Fresh Flat-Leaf Parsley, Finely Chopped

Directions

Chicken Stock

  1. Place the chicken and vegetables in a large stock pot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.  Toss in the thyme, bay leaves, and peppercorns, and allow to slowly come to a boil.
  2. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  3. Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  4. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot into a sink full of ice water and stir to cool down the stock.  Cover and refrigerate for up to one week or freeze.

Chicken Soup

  1. Place soup pot over medium heat and coat with oil. Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until vegetables are softened but not browned.
  2. Pour the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  3. Sprinkle with chopped parsley before serving.
Notes: For the Chicken stock I use the boxed Chicken Stock instead of water.

Fish Tacos

Recipe From: Gordon Ramsay

Cannot find reference link

Prep time:25 minutes

Cook time:1 hour 5 minutes

Ingredients

Chipotle Lime aioli

  • 2 Cups Mayonnaise
  • Pinch Sugar
  • ½ Cup Light Modelo or Corona Beer
  • 2 Tbsp. Chipotle in Adobo – saucy part only
  • Zest and Juice of 1 Lime
  • 2 Scallions – Minced

Cabbage slaw

  • ¼ Med Green Cabbage Head, Shredded Thin
  • ¼ Med Red Cabbage Head, Shredded Thin
  • 1 Cup Shredded Carrots
  • Juice of 1 Lime
  • ¼ Cup Olive Oil
  • Salt & Pepper to Taste

Fish Tacos

  • 4 (2 oz. portions) Mahi Mahi or similar white fish
  • Salt and Pepper to Taste
  • Grapeseed Oil
  • 4 Corn Tortillas
  • Cilantro Leaves

Directions

Chipotle Lime aioli

  1. Whisk together the mayonnaise, sugar, modelo, chipotle sauce and zest
  2. Fold in the green onions

Cabbage slaw

  1. Make a quick vinaigrette with the olive oil and lime juice
  2. In large bowl mix the cabbage, carrots, vinaigrette, and season to taste

Fish Tacos

  1. Season Mahi Mahi with salt and Pepper
  2. Heat a large non-stick sauté pan over medium heat
  3. Sear the fish on both sides about 2 to 3 minutes each side until cooked through
  4. Assemble tacos with corn tortilla, Mahi Mahi, pinch of coleslaw, drizzled with chipotle lime aioli and garnished with cilantro leaves

Belgian Waffles

Recipe From: Genius Kitchen

Ready In: 40 minutes

Yield: 4 Waffles

Ingredients

  • 2 Cups Flour
  • 4 Tsp Baking Powder
  • ½ Tsp Salt
  • ¼ Cup Sugar
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 2 Cups Milk
  • 1 Tsp Vanilla

Directions

Dry Ingredients

  1. Sift all the dry ingredients together in a large bowl

Wet Ingredients

  1. In a separate bowl, mix together egg yolks, milk, oil, and vanilla.
  2. Stir Slightly
  3. Add to dry ingredients and mix well

Egg Whites

  1. Beat egg whites until stiff peaks form
  2. Fold in the egg whites

Cooking

  1. Cook in waffle iron on medium-high heat for around 5-10 minutes
Notes: Add Mini M&Ms to the batter when in the waffle iron, but make sure it is covered by the batter so the waffle iron does not burn the chocolate.  Can also add pecans.