Pumpkin Cheesecake

Recipe courtesy Paula Deen, 2007

Prep Time:

15 min

Inactive Prep Time:

4 hr 15 min

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Candy Cane Chocolate Fudge

By Woman's Day Kitchen from Woman's Day | December 1, 2010

This delectable fudge is rich and silky—and only requires 10 minutes of hands-on prep work! It’s fantastic with crushed candy canes (as shown), as well as crushed pistachios or toasted coconut.

• Active Time: 10 minutes
• Total Time: 3 hours 15 minutes

Recipe Ingredients

• 4 cups bittersweet chocolate chips (two 12-oz packages)
• 2 cans (14 oz each) sweetened condensed milk
• 2 Tbsp cold unsalted butter
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 2/3 cup crushed candy canes (from about 8 medium)

Recipe Preparation

1. Line two 8-in. square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.

2. In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.

3. Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.

4. Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares.

CHICKEN & BROCCOLI ALFREDO

SERVES 4

PREP TIME: 15 Minute(s)

COOK TIME: 15 Minute(s)

 

INGREDIENTS

3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided 1 lb. boneless, skinless chicken breasts, cut into cubes 1/2 cup finely chopped red bell pepper 2 cups fresh or thawed frozen broccoli florets 1-3/4 cups water 1/2 cup milk 1 package Knorr® Pasta Sides™ - Alfredo

 
PREPARATION

1. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2. Melt additional 2 tablespoons Spread in same skillet over medium heat and cook red pepper 1 minute or until tender. Stir in broccoli, water and milk. Bring to a boil over high heat. Stir in Knorr® Pasta Sides™ - Alfredo. Return to a boil, then cook over medium heat, stirring occasionally, 8 minutes or until pasta is tender.
3. Return chicken to skillet; heat through.

Peppermint Whoopie Pies

Servings: Makes 3 dozen sandwich cookies

Ingredients:

Cookies:
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter
1 cup brown sugar, packed
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1 cup buttermilk

Filling:
1/2 cup (1 stick) butter, softened
1 7.5-ounce jar marshmallow fluff
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar
1 cup crushed peppermint candies (about 50 peppermint discs)

Cooking Directions:

Preheat oven to 350°F. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
 

In large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes.
 

Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to cool completely.
 

For filling, in large bowl, cream together butter, fluff, and vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling.
Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.
 

TIP: A Delicious Dish - A candy dish of cookies is a clever way to make someone’s day. After you’ve arranged cookies in the dish, wrap it in cellophane and tie it with a bow for a gift that looks as good as it tastes.