Double Layer Pumpkin Cheesecake

Servings: 8

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

From: http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/

Graham Cracker Crust

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/3 cup sugar 

Directions

1. Preheat oven to 350°F.
2. Mix all ingredients together and press evenly across bottom of a 9 inch springform pan.
3. Bake for 8 to 10 minutes; cool and fill.

Chocolate Mud Cake

Prep Time 10 minutes Cook Time 2 hours

What you'll need

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 6 tablespoons butter
• 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
• 1 cup sugar (2/3 cup & 1/3 cup, added separately)
• 3 tablespoons plus 1/3 cup Dutch-processed cocoa
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 egg yolk
• 1/3 cup brown sugar
• 1 1/2 cups hot water
• Whipped cream or ice cream

How to make it

1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar (white and brown), cocoa, and hot water until the sugar is dissolved.
5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
   
   
   Courtesy: Spoonful Disney

Flank Steak Salsa Verde

JAMIE'S TOP TIP

• Make sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.
• It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.

Serves 4

For the steak
1-pound flank steak
1/8 teaspoon sea salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1 clove garlic, halved
For the Mexican salsa verde
A small bunch of fresh cilantro
A small bunch of fresh mint, leaves picked
1 clove garlic, peeled
1 to 2 fresh jalapeno or serrano chiles, seeded 4 large scallions, trimmed 2 tomatoes, roughly chopped freshly ground black pepper, to taste Juice of 1 to 2 limes 1 tablespoon olive oil

METHOD

• Take your steak out of the refrigerator and let it get up to room temperature while you make your salsa.

• Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.

• Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil.

• Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.

• When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.

• Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

• Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.

From: https://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/STEAK_AND_SALSA_VERDE

Breakfast Sausage Patties#2

1-lbs ground pork
2/5-tbsp salt (little less than 1/2 T)
7/40 -tsp white pepper (little less than 1/5t)
7/20-tsp ground sage ( 1/2 > x > 1/3 t)
1/4 -tsp ground thyme
1/4 -tsp nutmeg
1/4 -tsp ground ginger
1/20 -tsp red chili peppers flakes
1/20 -cup cold water

Combine all ingredients, mix well & shape into thin patties

 

From: http://thespicysausage.com/recipes/breakfastsausage2.htm

 

Salmon Fish Cakes

JAMIE'S TOP TIP

• Pan-frying is all about carefully controlling the heat under the pan. In this case, even though the potatoes and salmon are cooked, the egg that binds everything together has to be cooked through. Make sure the heat is high enough so there is a nice, even sizzle but low enough so the cakes brown evenly and don’t burn – they should take a full 4 minutes or so to brown on each side.
• The potato and egg act as a binder in this recipe so you can add just about anything instead of the salmon; from cooked veggies like leek and mushrooms, shredded cooked chicken or any leftover grilled fish you might have.
• If you use pantry staples like canned salmon this recipe is a fantastic quick dinner made with ingredients that are always on hand.
• This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches (without flouring the cakes) for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

servings: 4

 

¼ teaspoon of sea salt, plus an additional ½ teaspoon for salting the water
freshly ground black pepper, to taste
10 ounces Yukon Gold, russet or other mealy potatoes
1 pound salmon fillets, skin on, scaled and bones removed or 2 x 3¾ -ounce cans good-quality salmon
2 tablespoons olive oil
a small bunch of fresh Italian parsley
1 tablespoon all-purpose flour, plus extra for dusting
1 large egg
2 lemons

METHOD

• Bring a large pan of salted water to a boil.
• Peel your potatoes and chop them into even-sized chunks. If using fresh salmon, rub the fillets all over with olive oil and a small pinch of the salt and pepper. Add the potatoes to the pan and bring back to a boil. Put the fish into a colander, covered with aluminum foil, and place it over the pan of potatoes. Turn the heat down and cook for 10 to 12 minutes, until the potatoes and fish are both cooked. Remove the fish from the colander and put on one side. If using canned salmon, drain and put to one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
• Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the potato around the sides of the pan to help it cool down quickly. Remove any skin from the fish. When the potato is completely cool, put it into a bowl and flake the fish into it with 1 tablespoon of flour (if you’re using canned salmon, simply drain then add it to the potatoes). Add the egg and chopped parsley with the remaining salt and pepper. Zest one lemon, then add to the fish mixture and mix it all up well.

To make your fish cakes

• Dust your work surface with flour. Divide your fish cake mixture into 4. Lightly shape and pat into patties about ¾-inch thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour, and place your fish cakes on top.
• If you’re going to freeze them at this point, wrap them in plastic wrap and put them into the freezer. Otherwise simply pop them into the refrigerator for an hour before cooking – this will allow them to firm up slightly.

To cook and serve your fish cakes

• Put a large frying pan on a medium heat and add a lug of olive oil. When the oil is nice and hot, add your fish cakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straightaway, with lemon halves for squeezing over.

Kale and Apple Salad

Yield: 6 servings

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Directions

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-apple-salad-recipe.html?oc=linkback

Black Bean Brownies

Servings: 16

INGREDIENTS:

1 (15.5 ounce) can black beans, rinsed and drained 3 eggs 3 tablespoons vegetable oil 1/4 cup cocoa powder

1 pinch salt 1 teaspoon vanilla extract 3/4 cup white sugar 1 teaspoon instant coffee (optional) 1/2 cup milk chocolate chips (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2.	Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.	Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. Note: Add 1 t baking powder to give it more cake like texture Add nuts

Awesome Slow Cooker Pot Roast

Servings: 12

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix

1 1/4 cups water 5 1/2 pounds pot roast

DIRECTIONS:

1.	In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2.	Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. From: http://allrecipes.com/recipe/awesome-slow-cooker-pot-roast/