To be honest, y'all, I just tweaked a "regular" cheesecake recipe to suit my craving for gingerbread. So, instead of a graham cracker crust, I subbed out gingerbread cookie crumbs (I suppose you can be extremely Martha Stewart-y and make your gingerbread cookies from scratch - I used Keebler gingerbread cookies that I bought in the store. Pepperidge farm makes some too). I added a bit of extra seasoning to the filling in addition to just vanilla.
Crust:
2 cups gingerbread cookie crumbs (I used slightly more than 2 cups because I squashed too many)
1/3 cup melted butter
Filling:
3 pkgs cream cheese
1 tsp vanilla
3/4 c sugar
Nutmeg and ginger (to taste - I sprinkled some in until I found a nice flavor I liked but wasn't overwhelming -- you could probably use Pumpkin pie spice instead - as it has ginger and nutmeg in it)
3 eggs
What To Do:
Preheat oven to 350 degrees
Mix crumbs and butter and press firmly into bottom of 9x13 pan (You could also use a 9" springform pan - and just up the cooking time by about 25 minutes. I have horrible luck with Springform though - I always crack my cheesecake that way).
Beat Cream cheese, sugar, vanilla, nutmeg and ginger with electric mixer on medium speed until blended. Then taste it. That's the fun part. If you need more spices - add more, if not, then....
Add eggs and mix just until blended (over blending puts too much air in your cheesecake. Not good).
Pour over crust.
Bake 30 minutes or until center is almost set. (Again, if you go the springform route, bake time is about 55 minutes usually).
Refrigerate 3 hours or overnight.
Monday, November 24, 2008
Pumpkin Turtle Pie
Found this recipe in a coupon flyer and have adapted it to a low-cal version. Gave it to the family and it's been voted in for Thanksgiving this year. It is rich, but very good.
1-8 0z container of fat free cool whip-divided
1/4 c + 2 TBS of sugar free caramel topping
1/2 c + 2 TBS of halved pecans
1 premade graham cracker pie crust
1 c canned pumpkin
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 small packages of instant vanilla pudding
1 c fat free milk
In pie crust, pour 1/4 c of caramel topping onto crust. Spread across the bottom of the pie crust. Sprinkle 1/2 c of pecans on top of caramel topping.
In a bowl combine 1 c pumpkin, 1/2 tsp ground nutmeg, 1 tsp of ground cinnamon, 2 small packages of instant vanilla pudding, and 1 c fat free milk with wire whisk. Slowly fold in 1/2 of the fat free cool whip.
Place in pie crust, and refrigerate for 1 hour.
After chilling for 1 hour remove from fridge, spread remainder of fat free cool whip on top of pumpkin mixture. Drizzle remaining 2 Tbs of sugar free caramel topping across the top. Sprinkle remaining 2 Tbs of pecan halves across the top.
Serve.
1 pie = 10 servings
1-8 0z container of fat free cool whip-divided
1/4 c + 2 TBS of sugar free caramel topping
1/2 c + 2 TBS of halved pecans
1 premade graham cracker pie crust
1 c canned pumpkin
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 small packages of instant vanilla pudding
1 c fat free milk
In pie crust, pour 1/4 c of caramel topping onto crust. Spread across the bottom of the pie crust. Sprinkle 1/2 c of pecans on top of caramel topping.
In a bowl combine 1 c pumpkin, 1/2 tsp ground nutmeg, 1 tsp of ground cinnamon, 2 small packages of instant vanilla pudding, and 1 c fat free milk with wire whisk. Slowly fold in 1/2 of the fat free cool whip.
Place in pie crust, and refrigerate for 1 hour.
After chilling for 1 hour remove from fridge, spread remainder of fat free cool whip on top of pumpkin mixture. Drizzle remaining 2 Tbs of sugar free caramel topping across the top. Sprinkle remaining 2 Tbs of pecan halves across the top.
Serve.
1 pie = 10 servings
Tuesday, September 30, 2008
Stuffed Mushrooms
8 white large mushrooms
1 tsp minced garlic
1 tsp lemon juice
3 tsp of grated Parmesan cheese
3 tsp of bread crumbs
3 slices of precooked bacon
Preheat Oven to 375
Serves 4
Clean Mushroom Caps with damp paper towel, carefully removing stems and set caps aside.
Carefully dice mushroom stems and place into a pan on medium heat to saute. Add lemon juice and garlic until mushrooms are nicely sauteed. Remove from heat.
In an empty bowl combine, bread crumbs, Parmesan cheese, and bacon (Crumbled). Mix ingredients together. Add mushroom mixture. Mix together, and carefully spoon mixture into mushroom caps.
Bake at 375 for 15 minutes. Remove and serve warm.
2 mushrooms = 1 ww point
1 tsp minced garlic
1 tsp lemon juice
3 tsp of grated Parmesan cheese
3 tsp of bread crumbs
3 slices of precooked bacon
Preheat Oven to 375
Serves 4
Clean Mushroom Caps with damp paper towel, carefully removing stems and set caps aside.
Carefully dice mushroom stems and place into a pan on medium heat to saute. Add lemon juice and garlic until mushrooms are nicely sauteed. Remove from heat.
In an empty bowl combine, bread crumbs, Parmesan cheese, and bacon (Crumbled). Mix ingredients together. Add mushroom mixture. Mix together, and carefully spoon mixture into mushroom caps.
Bake at 375 for 15 minutes. Remove and serve warm.
2 mushrooms = 1 ww point
Weeknight Shepherd's Pie
Ingredients:
2 C Cooked, Cubed beef (I brown up ground beef most times)
2 C frozen mixed veggies, thawed and drained
salt
pepper
thyme
1 egg, lightly beaten
1/4 C half and half (I use milk)
4 TBSP butter, melted
1/2 C parsley (dried)
2 C mashed potatoes
Directions:
Preheat oven to 400. Lightly spray or grease a pie plate. Put beef, seasoned lightly with salt & pepper in. Mix veggies with 1/4 tsp thyme and add to pie plate. Mix together half and half, a little salt, and pepper with egg. Carefully add potatoes. Mix well. Add 1/2 of parsley and mix. Spread over top of pie plate. (you can cover the entire top, or make the "ring" found in traditional variations) Drizzle with melted butter. Bake for 20 minutes, or until potatoes are golden and slightly crispy. Serve hot, with hot beef gravy.
As you can see, this is a "leftover" pie. However...I make it with "fresh" ingredients, using instant potatoes, instant gravy, and just brown up the beef, and drain it. One of these nights, I'll make it with actual leftovers...I guess...
Hope you enjoy this, and let me know if you find any yummy variations...you know, with chicken and mashed sweet potatoes or something...
2 C Cooked, Cubed beef (I brown up ground beef most times)
2 C frozen mixed veggies, thawed and drained
salt
pepper
thyme
1 egg, lightly beaten
1/4 C half and half (I use milk)
4 TBSP butter, melted
1/2 C parsley (dried)
2 C mashed potatoes
Directions:
Preheat oven to 400. Lightly spray or grease a pie plate. Put beef, seasoned lightly with salt & pepper in. Mix veggies with 1/4 tsp thyme and add to pie plate. Mix together half and half, a little salt, and pepper with egg. Carefully add potatoes. Mix well. Add 1/2 of parsley and mix. Spread over top of pie plate. (you can cover the entire top, or make the "ring" found in traditional variations) Drizzle with melted butter. Bake for 20 minutes, or until potatoes are golden and slightly crispy. Serve hot, with hot beef gravy.
As you can see, this is a "leftover" pie. However...I make it with "fresh" ingredients, using instant potatoes, instant gravy, and just brown up the beef, and drain it. One of these nights, I'll make it with actual leftovers...I guess...
Hope you enjoy this, and let me know if you find any yummy variations...you know, with chicken and mashed sweet potatoes or something...
Thursday, September 18, 2008
Fresh Apple Crisp
In a pinch for a dessert that is yummy but not requiring crazy ingredients like cream cheese and whipped cream? This is it!
Ingredients:
4 C peeled and sliced tart apples. I prefer Granny Smith, but Gala work well also.
1 1/4 C brown sugar
1 C flour
1 C oatmeal
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 C margarine
Directions:
Heat overn to 375. Grease a square pan (8x8 or 9x9).* Place apple slices in pan. Mix remaining ingredients in a bowl, cutting in margarine or butter, and sprinkle over the apples. Bake for 45 minutes, or until the apples are fork-tender.
Serve warm, with vanilla ice cream, whipped cream, or just plain. You can substitute peaches, or cherries, but may have to adjust the baking time accordingly.
* I did NOT grease my pan, and used a disposable aluminum pan. It worked just fine.
Ingredients:
4 C peeled and sliced tart apples. I prefer Granny Smith, but Gala work well also.
1 1/4 C brown sugar
1 C flour
1 C oatmeal
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 C margarine
Directions:
Heat overn to 375. Grease a square pan (8x8 or 9x9).* Place apple slices in pan. Mix remaining ingredients in a bowl, cutting in margarine or butter, and sprinkle over the apples. Bake for 45 minutes, or until the apples are fork-tender.
Serve warm, with vanilla ice cream, whipped cream, or just plain. You can substitute peaches, or cherries, but may have to adjust the baking time accordingly.
* I did NOT grease my pan, and used a disposable aluminum pan. It worked just fine.
Wednesday, September 17, 2008
Yummy Chicken & Rice
This is a recipe that my BB found. We tried a little bit last night, that a friend sent home with him.
Ingredients:
1 6 ounce box of Uncle Ben's Long Grain & Wild Rice Original Flavor
4 - 6 Boneless, skinless Chicken Breasts lightly seasoned with salt & pepper
1 can cream of mushroom soup
milk
2 C HOT water
Directions:
Put rice in a 13x9 pan. Pour 2 C HOT water over rice, and mix. Place chicken on top of rice. Seal pan TIGHTLY with foil. Place in a 375 degree oven for 75 minutes. In a small bowl, mix together cream of mushroom soup with about 3/4 of the can filled with milk. Take pan out of oven and carefully remove foil, spread soup mixture over top, reseal, and return to oven for 15 minutes. Remove pan, remove foil, and return pan to oven for another 10 - 15 minutes, or until soup is bubbly.
Enjoy!
If you plan to serve more than 6 people, or more than 4 adults, make a 2nd pan using a 2nd box of rice!
This is fantastic for "taking a meal" to someone, and is really yummy with salad. It is a filling dish without being to "casserole-y" and is nice all year long.
Ingredients:
1 6 ounce box of Uncle Ben's Long Grain & Wild Rice Original Flavor
4 - 6 Boneless, skinless Chicken Breasts lightly seasoned with salt & pepper
1 can cream of mushroom soup
milk
2 C HOT water
Directions:
Put rice in a 13x9 pan. Pour 2 C HOT water over rice, and mix. Place chicken on top of rice. Seal pan TIGHTLY with foil. Place in a 375 degree oven for 75 minutes. In a small bowl, mix together cream of mushroom soup with about 3/4 of the can filled with milk. Take pan out of oven and carefully remove foil, spread soup mixture over top, reseal, and return to oven for 15 minutes. Remove pan, remove foil, and return pan to oven for another 10 - 15 minutes, or until soup is bubbly.
Enjoy!
If you plan to serve more than 6 people, or more than 4 adults, make a 2nd pan using a 2nd box of rice!
This is fantastic for "taking a meal" to someone, and is really yummy with salad. It is a filling dish without being to "casserole-y" and is nice all year long.
Tuesday, September 9, 2008
Nutty Apple
I made this today thought it was pretty good. Hubby liked it.
1 granny smith apple peeled, cored and cubed
2 TBS of raisins
2 TBS of chopped walnuts
1 container of yoplait lite (choose your flavor)
Mix above ingredients together in a bowl and serve.
Diabetic Exchanges: 2 fruit, 1 fat, 1 protein
1 granny smith apple peeled, cored and cubed
2 TBS of raisins
2 TBS of chopped walnuts
1 container of yoplait lite (choose your flavor)
Mix above ingredients together in a bowl and serve.
Diabetic Exchanges: 2 fruit, 1 fat, 1 protein
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