The Most AMAZING Cheesecake ever!

Layered Turtle Cheescake
By Melissa Maseda
INGREDIENTS FOR 12 SERVINGS:
1 C. Flour

1/3 C. Packed Brown Sugar
¼ C. Finely Chopped Pecans

6 Tbs. Cold Butter
Filling:

4 Pkg. Cram Cheese, Softened
1 C. Sugar

1/3 C. Brown Sugar
¼ C. plus 1 Tbs. Flour, Divided

2 Tbs. Heavy Whipping Cream
1 ½ tsp. Vanilla Extract

½ C. Milk Chocolate Chips, Melted and Cooled
1/3 C. Chopped Pecans

¼ C. Caramel Ice Cream Topping
Ganache:

½ C. Milk Chocolate Chips
¼ C. Heavy Whipping Cream

2 Tbs. Chopped Pecans
Garnish:

Pecan Halves
Caramel Ice Cream Topping
INSTRUCTIONS:
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack. In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust. Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.
COMMENTS: I left out the pecans out of the filling and did not use them for garnish. Though we may be nuts, my family doesn’t enjoy eating a ton of nuts.

Monkey Cupcakes

Here are the cupcakes that I made for my daughters birthday. She had a monkey party. We had these cupcakes and banana splits.

Pumpkin Recipes

Tis' the time of the year for pumpkin. Canned Pumpkin is usually on sale and so I stock up for the year. Pumpkin is very healthy for you --It is a Super Food. Here are some of my pumpkin recipes...


Start the morning out right with yummy pancakes. --Pumpkin Pancakes--2 C. Flour
1/2 tsp. Salt
3 Tbs. Brown Sugar
1 ½ C. Milk
2 tsp. Baking Powder
1 Can Pumpkin Puree
1 tsp. Baking Soda
1 Egg
1 tsp. Ground Allspice
2 Tbs. Vegetable Oil
1 tsp. Ground Cinnamon
2 Tbs. Vinegar
½ tsp. Ground Ginger In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine. Hat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with maple syrup.

You can never go wrong with cream cheese.
Ribbon Pumpkin Bread
6 ounces Reduced Fat Cream Cheese
¼ C. Sugar
1 Tbs. Flour
2 Egg Whites
Batter:
1 C. Pumpkin
½ C. Unsweetened Applesauce
1 Egg
2 Egg Whites
1 Tbs. Vegetable Oil
1 2/3 C. Flour
1 ¼ C. Sugar
½ tsp. Salt
½ tsp. Ground Cinnamon
½ tsp. Ground Cloves
1/3 C. Chopped Walnuts (optional)
1 tsp. Baking Soda
Pumpkin Ribbon Bread Continued:
For filling, combine cream cheese, sugar, flour, and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8 in. x 4 in. x 2 in. loaf pans coated with nonstick cooking spray. (You can use four mini loaf pans if desired.) Spread each with filling; top with remaining batter. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing to wire racks to cool completely. Refrigerate leftovers.

I made this today. It is really a yummy bread. My kidos had it for afterschool snack.
Pumpkin Bread
3 C. Sugar
1 C. Vegetable Oil
4 Eggs
1 ½ tsp. Cinnamon
1 tsp. Nutmeg
2/3 C. Water
2 C. Pumpkin
3 1/3 C. Flour
2 tsp. Baking Soda
1 ½ tsp. Salt
Combine Sugar and oil in a large bowl. Add Eggs and beat thoroughly. Combine dry ingredients and add alternating with water, mixing well after each addition. Put into greased loaf pans. Bake at 350 for 45 minutes or until knife comes out clean. Makes about 3 large loaves or 6 mini loaves.

This is a traditional recipe in our family. We have it once a year - usually around halloween.
Pumpkin Soup
1 Sm. Can Pure Pumpkin
1 Can Chopped Tomato
½ Onion, Sautéed
2 C. Heavy Cream
1 Cube Butter
1 C. Broth or Water
3 Tbs. Brown Sugar
¼ tsp. Cinnamon
¼ tsp. Red Pepper Flakes
Salt and Pepper
Combine all ingredients and simmer for 30 minutes. When cool – puree in a blender. Reheat and serve. Can be in a crock-pot on low.

I prefer this next recipe over regular pumpkin pie.
Pumpkin Pie Cobbler
1 Can Pumpkin (29 oz.)
½ tsp. Salt
1 Can Evaporated Milk (12oz)
½ tsp. Cloves
3 Eggs
½ tsp. Ginger
2 tsp. Cinnamon
1 Box Yellow Cake Mix
2 tsp. Nutmeg
1 C. Melted Butter or Margarine
1 C. Chopped nuts (optional)
1 ¼ C. Sugar
Combine all ingredients except cake mix, nuts, and butter. Pour into a 9 x 13 pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle nuts on top. Drizzle butter over cake. Bake 350 for 60 minutes until knife comes out clean. Cool. Serve with Whipped cream.

I found this one last year. If you like gingerbread, it is good.
Pumpkin Gingerbread Trifle
2 Pkgs. (14½ oz. each) Gingerbread Cake Mix
3 C. Milk
1 Pkg. (4.6 oz.) Cook and Serve Vanilla Pudding
1 Can (29 oz.) Packed Pumpkin
½ C. Packed Brown Sugar
1 (12 oz.) Container of Cool Whip
Thaw Cool whip. Prepare and bake gingerbread according to package directions, using two- greased 9-inch round baking pans. Cool completely on wire racks. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes longer or until thickened. Remove from heat, cool to room temperature. Combine the pumpkin and brown sugar and stir into pudding. In a glass serving bowl, crumble one gingerbread cake, gently press down. Top with half of pudding mixture and half of the Cool whip. Repeat layers. Cover and refrigerate over night.
COMMENTS: I used a homemade gingerbread recipe.

Hobo Stew

Kids love anything with meatballs in it. My kidos really enjoyed this on. It was quick and easy too!

Ingredients
1 pound lean ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil
Directions
In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.
Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs.
Cover and cook on high for 4-5 hours or until the vegetables are tender. Yield: 4 servings.
I found this recipe on tasteofhome.com