Pumpkin Cheesecake, Courtesy of the Cheesecake Factory

Nothing I love more than a nice slice of cheesecake from the Cheesecake Factory! So much so that when Mom and I used to meet there for lunch, we'd SPLIT a SALAD and order WHOLE pieces of cheesecake each :) So anytime I am in need of a cheesecake recipe, I always "GOOGLE" Cheesecake Factory recipes. I found this and the results were OUTSTANDING!

Note: I always use a water bath when I make my cheesecakes. I wrap the outside of my springform pan in foil and lower it into a pan with water, halfway up the height of the springform pan. I cook it this way in the oven and my cheesecakes come out creamy with no crack!

Ingredients

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling

1 cup sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Directions

Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It’s ok if it doesn’t go all the way up the sides. You want part of the cheesecake to extend above the crust.
Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.
Mix until smooth using an electric mixer (remove the lumps but don’t over-mix).
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the mixture into the graham cracker crust.
Bake for 60-70 minutes.
The cake will rise and turn a nice golden brown on top.
Remove from the oven and allow to cool at room tempurature.
When the cheesecake has come to room temperature, put it into the refrigerator (The Cheesecake Factory™ will let it chill for 24 hours to help bring all of the flavors together. You may not be able to wait that long, but it IS worth it).
When the cheesecake has chilled or you’ve lost all will-power, release the spring and romove the sides of the pan.
Cut the cake into 8 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices).

Chicken and Wild Rice Casserole

I am always looking for good, one-dish meals. I love a good casserole on cold, rainy days - which is exactly the kind of day I made this casserole on! Not only was it extremely comforting and yummy, it made enough that myself, my husband, mom and kids could eat it again the next day. Definitely a winner, definitely one I will be making again and again and again.

As a bonus, this recipe has 'freeze ahead' instructions!

Ingredients

1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs
Preparation

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare rice mixes according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Pumpkin Ricotta Mousse

I picked up this recipe from a Dietician while working in Bariatrics consulting. It is so good, it's hard to believe it's so low in fat and calories. I do love it, but if I make it for the kids, I use the full sugar version as I don't think the artificial sweeteners are good for them (or anyone really for that matter!) But the recipe is delish and an excellent alternative to fatty holiday desserts!

Ingredients:
Pumpkin Ricotta Mousse is a light, creamy dessert that tastes like fall. The Chinese Five Spice adds layers of flavor, while the addition of ricotta cheese increases the protein, and makes this dessert perfect for those trying to eat healthy, and delicious enough for everyone!

1 cup low-fat ricotta cheese
1 cup pumpkin puree (such as Libby’s®)
2 Tbsp. sugar-free, fat-free white chocolate instant pudding mix
2 Tbsp. Splenda®
½ tsp Pumpkin Pie Spice
1 tsp ground cinnamon
1 1/3 cup frozen sugar-free whipped topping, thawed

Directions:

In a food processor or blender, blend ricotta and pumpkin until smooth. Add pudding mix, Splenda, Pumpkin Pie Spice, cinnamon, and 1/3 cup cool whip. Process until well-blended and smooth.

Remove from food processor, pour into medium bowl and fold in the final cup of cool-whip. Refrigerate until ready to serve. Serve in parfait glasses. Top with a dallop of whipped topping and a sprinkle of toasted almonds and cinnamon, if desired.

Classic Chicken Tetrazzini

I got this recipe from my Southern Living Magazine and I absolutely love it. It is a great dish to make for company as it will serve many and also a great dish to make for just your family because you are guaranteed leftovers for at least the next day. It is not difficult to make yet you make the sauce from scratch.

Ingredients

1 1/2 (8-oz.) packages vermicelli
1/2 cup butter $
1/2 cup all-purpose flour $
4 cups milk $
1/2 cup dry white wine $
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
2 cups freshly grated Parmesan cheese, divided $
4 cups diced cooked chicken
1 (6-oz.) jar sliced mushrooms, drained
3/4 cup slivered almonds $

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
5. Bake at 350° for 35 minutes or until bubbly.

Butter Chicken with Spinach

This is the dish that made me love Indian food! The recipe is really good for the crock pot, although I must admit I FORGOT to buy an onion at the grocery store so I substituted w/ Onion Powder. Next time, I'll use the real deal. Also, 1 of my cans of diced tomatoes was basil and oregano flavored. I will use plain the next time. Because my 2 year old would be eating this meal, I used mild curry powder instead of hot. I did put in raw, boneless, skinless chicken breasts - and when it was finished cooking, I shredded it right in the crock pot. That made it really delicious. I only used 2 large breasts but for the amount of other ingredients, I would use 3 next time. One last alteration was that I substituted heavy cream for the full fat yogurt. My husband HATES yogurt, so I thought this would be more appealing.

Butter Chicken with Spinach

1 onion, halved and thinly sliced
1 28 oz (796 mL) can diced tomatoes
2-3 Tbsp. tomato paste
4-5 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2-3 tsp. curry paste or powder
1 tsp. cumin
1/4 tsp. cinnamon
2-3 cups roughly chopped or shredded leftover roast chicken or turkey
4 cups fresh spinach
1 cup plain full-fat yogurt, half & half, whipping cream or any combination of these (or more or less to taste)
chopped peanuts or cashews, for sprinkling on top (optional)

Put everything but the spinach and yogurt in the Crock Pot and cook on low for 4-6 hours (if you want to start with raw chicken – use skinless thighs – cook for 6-8 hours on low). When you’re ready to eat, tear in the spinach, stir until it wilts, and stir in the yogurt or cream. Serve immediately over rice. Serves 4-6