Pumpkin Cheesecake with Ginger-Walnut Crust

I know this sounds like a Holiday recipe, and it is...... but it's never too early for me to plan a Holiday menu. I'll serve this at Thanksgiving.

Pumpkin Cheesecake with Ginger Walnut Crust:

• 4 oz gingersnap cookies (20- 1 3/4-inch cookies)
• 1 C walnut halves, divided
• 4 teaspoons canola oil
• 12 oz. cream cheese 
• 1/2 C granulated sugar
• 1/2 C packed dark brown sugar
• 2 tsp  pumpkin pie spice ( my homemade recipe can be found under Tips, Hints and More on the Blog) I keep it in a jar in the pantry.
• 3 large eggs
• 1 TBS vanilla extract
• 1 16-oz container cottage cheese 
• 1 15-oz can unseasoned pumpkin puree

1. Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
2. Blend cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric hand mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Add in eggs one at a time, scraping down the sides occasionally. Add vanilla.
4. Process cottage cheese in a food processor until completely smooth and creamy, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed with a hand mixer. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Sprinkle the walnuts on the top of the cheesecake.  Refrigerate, uncovered, at least 4 hours. Cover and refrigerate overnight if desired.

Enjoy!
Peace during the Holidays!

Fruit Bars

Fruit Bars

Base:
2 pouches (1 lb. 1.5 oz. ea.) Betty Crocker Sugar Cookie Mix
1 C butter, softened
1/2 tsp almond extract
2 eggs

Filling:
1 can (21oz.) can of cherry pie filling or your favorite flavor

Glaze:
1 C powdered sugar
1 TBS milk
1/4 tsp almond extract

Spray a 9"x 13" pan with vegetable cooking spray

In a large bowl, stir:
base ingredients until soft dough forms
Press half of the dough in the bottom of the pan

Spread pie filling over the dough
Drop remaining dough  by  teaspoonfuls over the filling

Bake at 350 degrees for 45 - 50 minutes
Cool 10 minutes

In a small bowl, stir glaze ingredients until smooth
If necessary add additional milk (1 tsp at a time) until thin enough to drizzle
Drizzle glaze over warm bars
Cut 6 rows X 4 rows

Store in an airtight container

Enjoy!
Peace in the Kitchen!

Double Chocolate Rocky Road Bars

Double Chocolate Rocky Road Bars

1 pouch (1 lb. 1.5 oz.) Betty Crocker Double Chocolate Chunk Cookie Mix
1/4 C vegetable oil
2 TBS water
1 egg
1/2 tub ( 16oz.) Betty Crocker Rich and Creamy Chocolate Ready-to-Spread Frosting ( 1 C )
1/3 C miniature marshmallows
1/2 C crushed pecans


Stir together in a medium bowl with a spoon:
cookie mix
oil
water
egg

Press into an un greased  8"x 8" pan
Bake at 350 degrees for 20 - 25 minutes, or until set
Cool 30 minutes

Stir together frosting and marshmallows
Spread evenly over bars
Sprinkle with pecans

Cut 4 rows x 4 rows

Enjoy!
Peace in the Kitchen!

Peanut Butter Bar Cookies

The majority of these recipes are adapted or inspired by Betty Crocker and Pillsbury.

Cookie base:

1 pouch (1lb 1.5 oz.) Betty Crocker Peanut Butter Cookie Mix

3 TBS vegetable oil

1 TBS water

1 egg

Filling:

1/2 C light corn syrup

3 TBS butter, softened

3 TBS peanut butter

1 TBS + 1 1/2 tsp water

1 1/4 tsp vanilla

dash of salt

3 1/2 C powdered sugar

Caramel Layer:

1 bag (14 oz.) caramels, unwrapped

2 TBS water

1 1/2 C dry roasted peanuts

Topping:

1 bag (11.5oz) milk chocolate chips ( 2 cups)

Spray a 9"x13" pan with vegetable cooking spray

In a large bowl, stir cookie base ingredients until soft dough forms

Press dough in bottom of pan

Bake at 350 degrees for 15 minutes

Cool 30 minutes

In a large bowl, beat filling ingredients except powdered sugar, with an electric hand mixer on medium speed until creamy and smooth

Gradually beat in powdered sugar until well blended ( it will be thick) 

Press filling over cookie base

Refrigerate while preparing caramel layer

In a 2 quart saucepan, heat caramels + 2TBS water on low heat.

Stir constantly until melted.

Stir in peanuts

Spread evenly over filling 

Refrigerate 15 minutes

In a small microwavable bowl, microwave the chocolate chips uncovered 1-2 minutes, stir once until melted

Spread evenly over caramel layer

Refrigerate 1 hour

Cut 9 rows by 4 rows

Store covered at room temperature

Enjoy!

Peace in the Kitchen!

Asparagus and Herb Tart

I previously posted:

Asparagus Quiche
Asparagus and Hard Boiled Egg Casserole
Asparagus Bread Pudding
Provencal Cream of Asparagus Soup

They are all considered Best of the Best Recipes.

Here's one more to add to the list.
My wife recently bought the perfect rectangular Asparagus Tart Pan.

Asparagus and Herb Tart:

Crust:
7 TBS cold butter, cubed
1 1/4 C flour
1 egg yolk

Filling:
1 dozen spears of asparagus ( in a pot or skillet, boil just until tender, about 5 minutes)
Remove , drain and set aside

1 1/4 C heavy cream
2 eggs
2 TBS of your favorite fresh herbs, chopped ( thyme, rosemary, tarragon or  herbes de provence)

Cut butter into flour with a pastry blender of 2 forks, until crumbly and pea sized bits are formed.
Add egg yolk + 1-2 TBS ice water

Roll out dough to fit the pan you have, either a 9 inch round or a 6x16 rectangle.
place it in the pan and leave an overhang for now
Pearce  dough with the tines of a fork
Refrigerate for 30 minutes

Remove overhang with a rolling pin by running it over the top of the pan
Place on a baking sheet and bake at 400 degrees for 15 minutes.
Remove from oven  and leave the pan on the baking sheet , reduce heat to 350 degrees

In a small bowl, whisk together the cream and eggs
Stir in herbs
Season with salt and pepper

Lay the asparagus spears, alternating the tips, in the tart pan

Pour the egg mixture evenly over the asparagus to coat well

Bake at 350 degrees for 40 minutes

Enjoy!
Peace in the Kitchen!

Christmas in Connecticut !

Christmas in Connecticut:
You're wondering why I have a post titled Christmas in Connecticut? Christmas in Connecticut is my favorite Christmas movie. I've added the synopsis here , explaining the craziness surrounding the plot.
As you read it you may figure out how it relates to my food blog.
I've had several friends ask if I cook and bake every recipe that I blog about, I do not!

Just like Elizabeth Lane, I too sit in the kitchen of my home, research and write about food and cooking, and post my favorite recipes. Unlike Elizabeth Lane, I can cook and bake and I absolutely enjoy it.
I can't imagine that I'm alone in the fact that I don't cook everything I blog about. 
As I watch the film, I enjoy the process that Elizabeth goes through, to come up with her weekly column. I could do that! 
The plot thickens when Elizabeth is expected to entertain and cook the perfect holiday meal for an injured soldier returning from the war. She's also expected to do all of this on her farm in Connecticut, that she has created in her column. Elizabeth can't cook, she can't entertain and she doesn't have a farm in Connecticut, but she is very convincing to everyone, that she can do it, and she does!

I also hope that what I create on my blog is very convincing to my readers. You're probably wondering if I truly was a hippy, do I really have a kitchen and do I enjoy peace in the kitchen ? ...... the answer is yes to all of those questions!

I hope you enjoy the story about Elizabeth Lane and her world of cooking and entertaining and I hope you have the chance to see the film this Christmas. In the mean time..... Enjoy! Peace in the Kitchen!


Christmas In Connecticut:

Although Elizabeth Lane, author of the popular magazine column "Diary of a Housewife," lives alone in a New York apartment and cannot cook, she writes about a bucolic life on a Connecticut farm with her husband and child and publishes as her own recipes she obtains from her chef friend, Felix Bassenak. During his recovery, Nurse Mary Lee reads Elizabeth's column to injured war hero Jefferson Jones and, hoping to interest Jeff in marriage, writes to Jonathan Yardley, the magazine's publisher, asking him to arrange for Jeff to spend Christmas on Elizabeth's farm. Yardley, who is a stickler for the truth, has no idea that Elizabeth has been inventing the details in her column and insists that she invite Jeff for the holidays. To make matters worse, Yardley invites himself to join them. Convinced that she is about to lose her job, Elizabeth accepts the marriage proposal of her friend, architect John Sloan, even though she does not love him. When Elizabeth's editor, Dudley Beecham, learns that John owns a Connecticut farm, however, he suggests that they use it to recreate the situation she has devised for the column. John arranges for the local judge to marry them at the farm, and Felix agrees to do the cooking. The practical John even arranges for a stand-in baby--one that his maid Norah cares for while its mother is at work in a defense plant. The planned marriage ceremony is interrupted when Jeff arrives earlier than scheduled. Elizabeth is immediately attracted to him and begins to regret her promise to marry John. Yardley's arrival completes the party. Elizabeth successfully carries out her deception despite a slight setback when she learns that the baby is a girl, not a boy as she first assumed. Felix, pretending to be Elizabeth's uncle, cooks a wonderful meal, and while Elizabeth decorates the Christmas tree, Jeff sings Christmas carols. After everyone has gone to bed, the judge returns, but once again the wedding is canceled when Yardley and Jeff sneak downstairs for a snack. When Jeff helps Elizabeth put the cow in the barn, she discovers that he is also attracted to her. On Christmas morning, Elizabeth confides in Felix, who eagerly comes to her aid. When the judge returns, Felix lies that the baby has swallowed a watch, and once again the wedding is postponed. That evening, at a community dance, Jeff and Elizabeth have eyes only for each other. They take a walk outside and sit in a sleigh to continue their conversation. Feeling their weight, the horse wanders off, and the couple is arrested for stealing the sleigh. Meanwhile, Yardley has returned to the farm and sees the baby's mother carrying her out. He believes that the baby has been kidnapped and notifies the police. In the morning, Elizabeth and Jeff return home, and Elizabeth tells the incredulous Yardley the truth. Furious at the deception, Yardley fires Elizabeth. Then Elizabeth and John quarrel and break up. The way seems clear for Elizabeth to marry Jeff, but her hopes are dashed when Mary arrives and announces that she is Jeff's fiancée. Soon, however, Felix learns that Mary has married another man and then convinces Yardley to rehire Elizabeth. Although Yardley offers Elizabeth a raise and offers John a contract as well, Elizabeth refuses to return. Then Jeff proposes, even though Felix warns him that Elizabeth cannot cook.

Campfire Recipes

Just a few recipes for the campfire.
I could do an entire series on campfire cooking and I may do that soon.
We have a place in the mountains in Colorado with an outdoor fire pit.
It's a large circle of very large rocks. We burn wood and charcoal and use grill racks on stones to cook.
We also have several stones with flat surfaces that we can set pans or coffee mugs on to keep them warm.
Here are just a few of my favorite campfire recipes.

Campfire Breakfast Potatoes:

This recipe serve 6

16 Yukon Gold Potatoes, quartered
3 TBS Salt
2 TBS Olive Oil
1 Red Bell Pepper, roughly diced
1 Green Pepper, roughly diced
1 Large Onion, roughly chopped
1 TBS fresh chopped Thyme
1 TBS fresh chopped Rosemary

Place potatoes in a saucepan add water to cover by 1 inch
Add salt
Bring to a boil
Reduce heat, simmer for 10 minutes
Drain
Remove to a bowl
Add Oil, Herbs, Peppers and Onion
Toss to coat
Salt and Pepper to taste

Create 6 squares of double layered  Aluminum foil , at least 12"X12"
Divide potatoes evenly
Crimp well to seal completely
Place on grill or hot coals
Cook 45 minutes , turning once. Check for tenderness and adjust cooking time as needed.

Enjoy!
Peace Around The Campfire!


Campfire Bread on a Branch:

2-3 C flour
1-2 TBS baking powder
1 tsp salt
2-3 TBS vegetable oil
2/3 C warm water

Mix all together with your fingers, except for the water, until crumbly texture
Slowly add water
Work the dough until it holds its shape
Do not add additional water

Pinch off a ball the size of a large marshmallow
Wrap around the end of a green branch/stick
Cook over coals about 10 to 12 minutes
Rotating to cook evenly

Serve with butter and jam

Enjoy!
Peace Around The Campfire!


Campfire Fried Pies:
Pre heat a cast iron skillet on the grill or coals

1 can of biscuits
1 can of your favorite pie filling
butter and vegetable oil for frying
powdered sugar for dusting

Roll each biscuit into a circle about 6" in diameter
Place a TBS of pie filling in the center of each biscuit
Fold and crimp edges with a fork
Heat the butter and oil in the skillet
Brown one side of the pies
Flip and brown the other side

Serve warm, sprinkled with powdered sugar

Enjoy!
Peace Around The Campfire!


Campfire Baked Potatoes and Onion:

large baking potatoes
large onions
butter, melted
fresh chopped herbs ( dill, parsley, rosemary, thyme, or herbes de provence) your choice!

Make a row of 6 slices across the potato, almost all the way through, leaving enough to hold its shape
Slice onions and place 1 slice into each slit in the potato
Brush with melted butter
Sprinkle with herbs

Wrap tightly in a double layer of foil, sealing completely
Place on grill or coals
Cook 45 minutes
Check for tenderness
Adjust cooking time accordingly

Serve with additional butter and sour cream

Enjoy!
Peace Around The Campfire!