Pumpkin Cheesecake Awesomeness-REPOST

Well, for my fellow Americans, it's THANKSGIVING!  A day to remember all the blessings and things we're thankful for.  And a day for doing what we're best at....eating.  ;)

I'm in charge of bringing dessert for tomorrow's feast, and instead of doing traditional pumpkin pie, I wanted to try something new, but with the pumpkin theme.  I found an awesome recipe for Pumpkin Cheesecake!  Right now, my pies are in the oven, and my house is being overtaken by the smell of cinnamon, nutmeg and pumpkin.  Delish!  Can't wait to try them tomorrow!

So, if you want to make your own, here's the recipe.  This makes two 9-inch pies.


2   9 inch pie crusts.  (I did traditional graham cracker crust, but the recipe says you could make gingersnap cookie crusts)
3  8 oz packages of cream cheese softened
1 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 tablespoon ground nutmeg
1/2 tablespoon ground cloves
1  16 oz can pumpkin puree
4 eggs

1. Preheat oven to 300 degrees.
2. In large mixing bowl, beat cream cheese, sugar, and spices on medium speed until smooth.
3. Add pumpkin puree and eggs.  Beat on low speed until smooth.
4. Pour into pie shells.
5. Bake until center is firm, about 1 hour and 20 minutes.
6. Cool to room temperature.  Refrigerate at least 3 hours.

That's it!  Easy peasy!  Top with whip cream and it's delish! Happy Thanksgiving all!  :)

Tis the Season to be Jolly

Be Jolly by Golly!

Melissa and Jen are hosting this blogfest that I seriously just found out about.  But lucky for me, I have pictures and recipes, so I'm totally in.  Better late, then never, right?!?  All you have to do for this blogfest is post some pics of your holiday decorations and your favorite holiday food and drink recipe.  

Well, without further ado, here we go...

Frosty and Santa say hello.

The tree.

The reason for the season.

And now, bring on the recipes!

Peanut Butter Awesome (as my hubby calls it)

The ingredients:  

 

The steps:

Melt chocolate in saucepan

Put a few Ritz Bits Peanut Butter Sandwich crackers in pot and cover with chocolate

Use a spoon or tongs to put the chocolate covered sandwich onto foil

Cover with holiday sprinkles and let cool

Repeat until you've made the desired amount--I usually make the entire box of peanut butter sandwiches

Voila!

Bon appetit!

And to drink...

 Peppermint Hot Chocolate

2 cups cocoa powder

3 cups sugar

1 tablespoon salt

2 candy canes crushed into fine powder with rolling pin

Mix together and store in an airtight container.  Makes great gifts, or is enough to last you all winter!  I use about 4 teaspoons in each mug with hot milk.  You could always just put in some peppermint extract as you make each cup, but I prefer this way so that it's easy to make.  Feel free to add a candy cane to your mug to garnish your finished product.

Yum!

   

Awesome Mac 'n Cheese

Perfect for any party, virtual or real life. Serves 4-6.

Ingredients

1 1/2 cups elbow macaroni

4 tbsp butter

1/2 cup bread crumbs

1 1/2 tbsp flour

1 3/4 cup milk

8 oz. cheese of choice (cheddar is my fav!)

salt and pepper

Instructions

• preheat oven to 400 F/200 C. Grease a baking dish that is oven safe.
• bring large pan of salted water to a boil. Stir in the macaroni and boil for 2 minutes less than package directions.
• meanwhile, melt butter in pan. Sprinkle in flour and stir constantly for 1 minute. Remove pan from heat and slowly pour in milk, whisking constantly.
• return pan to heat until simmering. Stir in cheese and seasonings, stirring until smooth.
• drain noodles when ready. Add to sauce and stir together. Spoon into prepared dish. Sprinkle top with bread crumbs.
• bake in the oven for 25 minutes, or until golden brown on top.
• enjoy!