I hosted a 6 x 6 recipe swap about a month ago and I am finally getting around to posting some of them. The first one is mine and I used the Autumn Spice designer paper and the French Foliage stamp set to do mine. It is for a fabulous pumpkin cheesecake. Here is an easier to read version if you want to try it
Lisa’s Pumpkin Cheesecake
Crust: 1 3/4 c. graham cracker crumbs (about 24 sq)
2 Tbsp sugar, 1/2 c. butter (melted)
Mix these together and press into bottom of greased 9 in springform pan. Bake at 325 for 8-10 min. Let cool 15 min.
1/4 c. all purpose flour
2 tsp pumpkin pie spice
1 can pumpkin
4 pkg (8 oz ) cream cheese
2/3 c sugar
1 c. packed brown sugar
In small bowl, mix flour, pumpkin pie spice, and pumpkin. In large bowl, beat cream cheese until creamy. Gradually beat in sugar and brown sugar til smooth. Beat in eggs on low speed until blended. Gradually beat in pumpkin mixture til smooth. Pour over crust. Bake 1 hr. 15 min (at 325) or until center still jiggles slightly when moved. Turn oven off and open door slightly. Leave cheesecake in the oven for 30 more min. Take out and cool. Place in fridge at least 6 hours before serving.
This was was made by my friend and downline Sue Bjorgaard.
This one was made by my friend Mary Anne Grimmer.
To all my friends in the VA Beach / Chesapeake area who are enjoying the first real snow in many years, try this treat….
Mix 1 big bowl fresh snow
1-2 cans condensed milk
about 2Tbsp of sugar and
a Tbsp of vanilla.
Stir and taste…..modify a little if necessary. It really depends on how big your bowl of snow is as to the measurements of the other ingredients. I used a mixing bowl for mine. It also depends on how wet the snow is. Dryer snow will need more liquid.
Enjoy. I love it. It takes like homemade ice cream.
I made this chicken pot pie last night and it was so good I thought I would share the recipe…..
The original recipe came from Rachael Ray but I modified it to make it easier.
Chicken Pot Pie!
- 1 rotisserie chicken -take meat off the bone.
- 1 onion chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound button mushrooms, chopped
- 2 big carrots, chopped
- 3 ribs celery, chopped
- Salt and ground black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup white wine
- 1 1/2 cup milk
- 1 cup chicken broth
- 1 cup frozen peas
- 1 box pie dough ( I used Pillsbury in the red box)
Pre-heat oven to 375ºF.
place a large Dutch oven over medium-high heat with 2 tablespoons of EVOO. Add chopped onion, mushrooms, carrots, celery to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred. I did put a little dark meat in there too.
When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock Bring up to a simmer then add the peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
Pour into a pie crust ( I used Pillsbury in the red box). Then top with other pie crust. Make a few slits in the dough to allow steam to escape,
Bake the pot pie until the filling is bubbling and the crust is golden brown, about 30 minutes. Serve.