john cabrera

I’m really only good for desserts, John. Not sure that’s gonna help you much. I got this recipe from Betty Crocker last year. Easy to make and delish.

Pumpkin Streusel Cheesecake Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Toppings
1/3 cup chocolate topping
1/3 cup caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

450g (1 lb) coley fillets, fresh or defrosted, skinned
5ml (1 teaspoon) sunflower oil
1 small onion, peeled and finely chopped
75g (3oz) mushrooms, wiped and chopped
5ml (I teaspoon) dried oregano
1 x 400g (l4oz) can chopped tomatoes
15ml (I tablespoon) tomato puree
salt and pepper
9-12 sheets ’ no pre-cook’ lasagne verde

Topping:
1 egg
200ml (7oz) fromage frais
50g (2oz) cheese, grated

Preheat oven to 190°C/375°F, Gas Mark 5

1. Remove any pin bones and cut the fish fillets into large cubes.

2. Heat the oil in a large saucepan and cook the onion until soft. Stir in the mushrooms, oregano, tomatoes, tomato puree and seasoning.

3. Bring to the boil, simmer, uncovered for about I 0 minutes. Remove from the heat and stir in the fish.

4. Cover the base of a rectangular oven-proof dish approx 20cm x 26cm (8”x 10”) with a layer of lasagne. lop with half the fish mixture. Repeat the layer finishing with lasagne.

5. To make the topping: in a bowl beat the egg and fromage frais together. Pour over the lasagne spreading the mixture to cover the pasta completely.

6. Sprinkle with the grated cheese and bake for 40-45 minutes until golden brown. Serve with crusty bread and mixed salad.

by VetovsVictory

Ingredients4 lg Apples (Cortland; Rome,
1/4 c Dried currants
1/3 c Brandy
6 oz Mascarpone
1/2 c Chopped walnuts
1/2 c Dk brown sugar; firm packed

PreparationPreheat oven to 350 degrees F. Core the apples, leaving the bottoms intact. Peel off the skin around the top, leaving two-thirds of the apple unpeeled. Use a grapefuit spoon to hollow out about a 1 1/2-inch wide by 2 1/2-inch deep pocket in the center of each apple. Place the currants and brandy in a small saucepan over low heat. Bring to a simmer and remove from the heat. Pour the currants and brandy into a small bowl and let cool. When cool, mix in the mascarpone, walnuts and brown sugar. Fill the pockets of the apples with the stuffing and place the apples in a shallow baking pan. Add about 1 inch of water. Bake until the apples are tender, about 30 minutes. Serve the stuffed apples warm or cold. Source: “Starbucks Passion for Coffee”. Date: Thu, 27 Jun 1996 13:11:26 GMT From: Linda Place MM-Recipes Digest V3 #178 From the MealMaster recipe list. Downloaded from G Internet, G Internet

by VetovsVictory

This re-blog is for johncabrera, who’s looking for Thanksgiving recipes. If he doesn’t make this, I think I might for my own Thanksgiving dinner with friends. Link is at the bottom, but here is the recipe:

Ingredients:

• 1 pound potatoes (your favorite)
• 2 cloves garlic (peeled)
• 4 ounces goat cheese (room temperature)
• 1 tablespoon butter (room temperature)
• salt and pepper to taste
• milk to taste (optional)
• 1 tablespoon parsley (chopped)

Directions:

1. Boil the potatoes and garlic until the potatoes are fork tender, about 20-30 minutes.
2. Drain the potatoes and mash.
3. Mix in the goat cheese, butter and season with salt and pepper.
4. Optionally add milk to bring the mashed potatoes to the consistency that you prefer.
5. Mix in the parsley.

brokengirlsoldier:

castratingcutie:

brokengirlsoldier:

castratingcutie:

wut

get in me

holy mother.

recipe, pls???

http://closetcooking.blogspot.com/2009/11/goat-cheese-mashed-potatoes-smothered.html

!!!!!!!!!!!

you feckin ROCK!

The flavor of oranges is a wonderful complement to pumpkin. The addition of spices and Grand Marnier (an orange liqueur) give the flavor of this cheesecake a nice complexity. Luscious and flavorful, this dessert is perfect for special occasions.

Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:

**** For the Crust ****
2 cups graham cracker crumbs
1/4 cup finely chopped pecans
8 tablespoons (1 stick) unsalted butter
**** For the Filling ****
1 15-ounce can pure pumpkin
3 8-ounce packages cream cheese
3 eggs + 1 yolk
1/4 cup sour cream
1 cup sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
zest of 2 oranges
pinch of salt
3 tablespoons Grand Marnier
Preparation:
Preheat oven to 300º F. Wrap bottom and sides of a 9-inch springform pan with 2 or 3 pieces of aluminum foil.
In a small bowl, use a fork to combine the graham cracker crumbs, chopped pecans and melted butter. Press crumb mixture into bottom of the springform pan. Press firmly to create an even layer.

In a mixer bowl, cream together the cream cheese and sugars. Add the eggs and sour cream and beat for 30 seconds. Add the cinnamon, nutmeg, cloves, orange zest, salt and Grand Marnier. Beat until well combined, scraping down the sides at least once.

Pour cheesecake mixture into springform pan.

Create a water bath: Place springform pan into larger baking pan or casserole dish with deep sides (at least 2-inches). Place both pans into the preheated oven. Add hot water to the outer pan so the water comes approximately halfway up the sides.

Bake for about 1 hour 15 minutes. Cheesecake will be slightly wiggly in the center (the cheesecake will become firmer as it cools). Tap the side of the pan to see. Remove from water bath to cool at room temperature for 30 minutes. Leave in pan and place in fridge to finish cooling for at least 4 hours (preferably overnight) before cutting. Run a knife between the edge of the pan and cheesecake before removing springform ring.

*Chef tip: To make a neater presentation, run your knife under hot water before cutting the cheesecake.

by VetovsVictory