Pumpkin Cheesecake

Cheesecake is surprisingly easy to make, the best thing about it is that there are so many variations and flavors.

I decided to make a pumpkin cheesecake to keep with the season. A twist on traditional pumpkin pie to give your thanksgiving dessert table a new look.

What you'll need:
For the CRUST:
1 3/4 c. graham cracker crumbs
3 T. light brown sugar
1/2 t. ground cinnamon
1 stick melted salted butter (yes I said one stick)

For the FILLING:
3 (8oz) packages cream cheese at room temperature
1 (15 oz) can pumpkin
3 eggs plus 1 egg yolk
1/4 c. sour cream
1 1/2 c. sugar
1/2 t. cinnamon
1/8 t ground cloves
1/8 t. ground nutmeg
2 T. flour
1 t. vanilla extract

Preheat the oven to 350 degrees F

To make the crust, in a medium bowl, combine crumbs, sugar, and cinnamon. Gradually add the melted butter. Mix well and press firmly into a 9-in spring form pan.

In a large bowl, beat the cream cheese until smooth. Add pumpkin, eggs, yolk, sour cream, sugar and spices. Combine well, add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour (place in the center of the oven and to avoid cracking, below place a baking pan about half full of water). Remove from the oven and cool for 15 minutes. Cover with plastic wrap and place in refrigerator for 4 hours.

Top with homemade whip cream and enjoy.

Libby's Famous Pumpkin Pie

What you need:
3/4 C. granulated sugar
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can (15 oz) Pure Pumpkin
1 can (12 oz) Evaporate Milk
1 unbaked 9-inch deep dish pie shell
Whipped cream (optional)

Mix the sugar cinnamon, salt, ginger, and cloves in a small bowl

Beat eggs in a large bowl, stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporate milk.

Pour into pie shell.Bake in preheated, 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40-50 minutes or until knife inserted near center comes out clean. (I baked the pie on a cookie sheet to avoid spills and make it easier to remove from the oven)

Cool on a wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream before serving.

I'm teaching a Thanksgiving survival class at Jenny Craig today and made this pie recipe to share, I actually used the Jenny modifications for this pie (non-fat evap. milk, etc.) and I also made two pies, one to take with me and one for Mr. Murphy and I to enjoy. We loved it!

Apricot Glazed Chicken

What You'll Need:
Boneless skinless chicken breast halves
1/4 t salt
1/4 t pepper
2 T butter
1 can apricot halves (15 oz)
3 t cornstarch
1/4 cup apricot preserves
2 T vinegar
4 green onions chopped (optional)
Hot cooked rice (optional)

Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken in butter over medium heat, turning occasionally.Cover and cook until juices run clear. Remove the chicken from the pan and keep warm.

Next, drain the apricots, reserving the liquid. Cut the apricots into small slices (*tip* stick a sharp knife in the can and run it back and forth to cut up the fruit); set aside.
In a separate bowl, combine cornstarch and reserve juice until smooth.Stir in preserves and vinegar until combined; pour into skillet. Bring to boil over medium heat.Cook and stir for 1-2 minutes or until thickened. Add apricots and chicken, heat through.

Sprinkle with onions if desired. Serve with rice (I would recommend brown rice but we had white rice in the fridge and wanted to use it up).
Viola! Enjoy.

Creamed Chicken on Mashed Potatoes

What you need:

1/2 cup chopped onion
2 T butter
2 T flour
1/4 t salt
1/8 t pepper
2 cups milk

2 cups cubed cooked chicken breasts

1 cup frozen mixed veggies

2 cups hot mashed potatoes

If you're looking to save time you can use instant mashed potatoes and already cooked chicken, I did everything on my own so this is actually 3 little recipes.

First, Mashed Potatoes. Start with this:I used 4 medium sized potatoes since I only cook for two. You'll want to wash and peal the potatoes like so: Next, cut each potato into cubes, typically I cut straight down the middle and then make perpendicular cuts from there.Put the potatoes in a large pot and cover with water, bring to a boil and then reduce to medium heat and cook, uncovered. Once the potatoes are tender, drain the water. Smash the potatoes, add roughly 1/2 c. milk, a dash of oregano, 2 t. olive oil, and 1 t. salt, mix thoroughly. (Mr. Murphy typically only adds milk, butter, and salt) And viola! You get these scrumptious little spuds:
The even easier part, the chicken: Cut up two boneless, skinless chicken breasts into cubes and season completely with poultry seasoning (available at any grocery store).
Spray a frying pan with cooking spray (this little trick cuts down calories rather than cooking the chicken in butter) and cook the chicken thoroughly (until juices run clear)

The main stuff:
In a large saucepan, saute the onion in butter until tender.
Sprinkle with flour, salt, and pepper. Stir in the milk until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the chicken and vegetables; cover and simmer until heated through.
Serve over mashed potatoes. Enjoy.
Mr. Murphy said this is one of his new favorite dishes so hopefully you all feel the same.