Thursday, November 18, 2010

Pumpkin Walnut Cheesecake

This yummy sounding recipe was delivered to my inbox via "Taste of Home". Sounds heavenly! Let me know if you decide to make it.

Pumpkin Walnut Cheesecake


  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted

  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 eggs, lightly beaten

  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped walnuts


  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
  • In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
  • Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.

Tuesday, October 19, 2010

Quick Chicken Cordon Bleu

I really enjoy chicken cordon bleu...never would have thought to make in the microwave. Thanks, Shawn!


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 thin slices deli ham
  • 2 slices Swiss cheese, halved
  • 1/4 cup butter, melted
  • 1 envelope seasoned coating mix


  • Flatten chicken to 1/4-in. thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick. Place butter and coating mix in separate shallow bowls. Dip chicken in butter, then roll in coating mix.
  • Place in a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink. Let stand for 5 minutes. Discard toothpicks. Yield: 4 servings.
Recipe courtesy of Taste of Home.

Saturday, October 16, 2010

Spaghetti Del Monico

Here's a recipe from Bonnie. Looks like it would be quite easy to make. Thanks, Bonnie!

Spaghetti Del Monico

1 lb. bacon
1 green pepper
1 small onion
1 family size can Campbell's tomato soup
1 lb. spaghetti

Cut bacon into small pieces, brown until brown & crispy. Drain off grease
except for just a little. Set bacon aside.

Chop pepper and onions in small pieces and cook saute until soft in reserved
bacon drippings. Add bacon and tomato soup. Turn to low and simmer until
heated thoroughly. Serve over cooked spaghetti.

This is a whole new spin on spaghetti. It is great heated up the next day too!

Thursday, October 14, 2010

Classic Cranberry Nut Bread

I used to teach with Alice before I got married and moved away. She has always made the yummiest quick breads. I'm guessing this one will be just as yummy. Sure wish you could make it for me, Alice...

Classic Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

Tuesday, October 12, 2010

Harvest Pumpkin Scones

My friend and former co-worker, Alice, sent me this link for Harvest Pumpkin Scones. Sound yummy...and appropriate for this time of year.

Saturday, October 2, 2010

Sausage and Penne Marinara

Thanks, Shawn, for submitting this recipe from Taste of Home.


  • 2-1/2 cups uncooked penne pasta
  • 1 pound Italian sausage links, cut into 1-inch pieces
  • 1 large onion, halved and sliced
  • 1 medium green pepper, sliced
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Grated Parmesan cheese, optional


  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through.
  • Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired. Yield: 6 servings.

Friday, September 24, 2010

Homemade Baked Macaroni and Cheese

Thanks, Patricia C. for this recipe. Macaroni and cheese is a staple in our house and this one sounds great!

Cook 1 box of Elbow macaroni in boiling salted water til tender; drain
In saucepan, melt 6 tablespoons butter; blend in 4 tablespoons all purpose flour, 1 teaspoon salt and and dash of pepper

Add 4 cups of milk; cook and stir until thick & bubbly
Add 1/2 cup of finely chopped onion (optional)
Add 32 slices of white or yellow American cheese (broken into small pieces)
Stir until melted

Add sauce to macaroni.
Turn into large casserole dish
Cut up several pieces of freshly cooked bacon and sprinkle on top of macaroni. (optional-- but delicious)
Slice tomato and arrange slices on top of bacon/macaroni.
Sprinkle all with parsley

Bake at 350 degrees for 35-40 minutes or until heated thoroughly.


Could also be used as a side dish with a nice breaded chicken. Also would be nice with chopped broccoli throughout! Be creative!