Pumpkin Cheesecake

CRUST:
1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter

FILLING:
3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)

Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.

Lemon Rosemary Raisin Cookies

These cookies sound so weird, but they are YUMMY (at least I think so)!

1 cup butter (or 1/2 cup butter plus 1/2 cup shortening)
1 1/2 cups white sugar
2 eggs
1 T minced rosemary (fresh)
grated lemon peel from one lemon
1/2 t salt
1/2 t lemon juice or extract
3 1/2 cups flour
1 1/2 t cream of tartar
1 1/2 t baking soda
1 cup golden raisins

Mix butter, sugar and eggs. Then add rosemary, lemon peel, salt, and lemon juice. Then add flour, cream of tartar, and baking soda. Lastly add raisins.

Bake at 400 (I baked at 375 because my oven bakes fast and I'm paranoid about overcooking cookies) for under 10 minutes, until white-golden.

Christmas Sausage Souffle

This breakfast casserole is a Thomson family tradition for Christmas morning.

1 large loaf french bread, cut into 8 thick slices
8 eggs
2 cups milk
1 t dry mustard
1 can sliced mushrooms (I use fresh)
1/2 - 1 pound sausage, browned
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/2 cup milk

Arrange slices in 9X13 pan. Beat eggs, 2 cups milk, and mustard, and pour over bread. Top with mushrooms, sausage and cheese. Cover and let soak overnight in the refrigerator.

In the morning, combine 1/2 cup milk with soup and spread over top of casserole. Bake at 350 degrees for 60-70 minutes.

Chicken Lasagna

4 chicken breasts; cooked and cubed
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs

Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.

Sweet and Sour Chicken

INGREDIENTS:
4 - 8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil

SAUCE:
3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.

DIRECTIONS:
Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.

LIME CHICKEN

whisk together:

juice of 4 limes

juice of 1 lemon

3 cloves of garlic minced

3 T. fresh chopped cilantro

3tsp veg oil

1/2 tsp red pepper

2 shakes of pepper

3 shakes of salt

Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!

Pizza Salad

Tomato-Basil Dressing:
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/4 cup loosely packed fresh basil leaves (or dry basil to taste)

Mix tomatoes, oil and garlic in a saucepan and cook over medium heat for 5 minutes. Transfer to blender. Add vinegar, salt, pepper, sugar and basil. Pulse to blend and set aside.

Salad:1 Boboli crust(baked at 450 degrees for 8-10minutes and then cut into 2" squares)
3 medium tomatoes, coarsely chopped
1/2 lb. diced mozzarella cheese
6 cups green leaf lettuce pieces (I use romaine)
1/2 of 3.5 oz. package of pepperoni, cut in half
Combine all ingredients and add dressing.
Toss and serve. To die for!!

Reese's Peanut Butter Balls

1 cup of peanut butter

1 Stick of butter

2 cups of powdered sugar

Mix in a medium sized bowl. Roll into balls. Dip into melted dipping chocolate. make 40 pieces.

Pumpkin Fudge

Pumpkin Fudge
by Emily Norton

1 ½ c. sugar

1 ½ tsp. pumpkin pie spice
2/3 c. evaporated milk

½ c. canned pumpkin

2 Tbsp butter

¼ tsp. salt

1 (12 oz) pkg white chocolate baking chips

2 c. miniature marshmallows

1/3 c. chopped walnuts (opt)
1 ¼ tsp. vanilla

Line 8" square pan w/foil & grease foil. Lightly grease sides & bottom of med. saucepan w/butter. Combine sugar, milk, pumpkin, butter, salt & pumpkin spice in saucepan. Stir constantly over med. heat. Bring mixture to boil-- boil for 12 min. Remove from heat & stir in baking chips & marshmallows until melted. Add nuts & vanilla. Pour into prepared pan. Chill until set. Cut into small squares to serve. Cover & store in refrigerator.

Hot Chocolate

By Diane Call

(for those of you that missed this class)

1 (14 oz) can sweetened condensed milk
¼ c. unsweetened cocoa (can add more for stronger taste)
1 tsp vanilla extract
1/8 tsp salt
6 cups hot milk (2 c. at a time in micro for 2 min)

Combine first 4 ingredients in saucepan. Slowly add milk, stirring over med heat. Heat thoroughly but do not boil. Serve hot with marshmallows or whipped cream. Store unused portions in covered container in refrigerator up to 5 days. Mix well before reheating.