It's the Great Pumpkin Cheesecake!!

Is it almost Thanksgiving already?? I should know because my kids are all ready for it. Planning the food and what kind of new dishes they want to try. I can't figure out why anything new should be done. I love the traditional and lots of it.
Right now Kellie is bothering me for my Pumpkin Cheesecake recipe. I gave her some websites to look at the noooo, "I want your recipe!!" Had to look a bit for it. Haven't made it in awhile, and since she wants to do the honors, I say go for it!!
Erin wants to try sweet potatoes this year. We're not a bunch that has them so better late than never I say. As long as the turkey is big enough and plenty of leftovers I'm good.
I promise to be here again soon. Have to check out my recipes and trying to get some pics on this site so it's not all in your mind. ;0)
Happy Eating....

Pumpkin Cheesecake

Crust:
1 and 1/2 cups graham cracker crumbs
1/3 cup melted butter/marg
1/4 cup sugar

Filling:
3 (8-ounce) pkg of cream cheese, softened
1 cup granulated sugar
1/4 cu[ packed brown sugar
2 large eggs
1 (15-ounce) can Pumpkin puree
2/3 cup evaporated milk
2 Tbsp cornstarch
1 and 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg

Topping:
2 cups sour cream, at room temp
1/3 cup gran sugar
1 tsp vanilla

Preheat over to 350 degrees

For Crust...combine graham cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up sides of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown) Cool on wire rack.

For Filling...beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evap millk. Add cornstarch, cinnamon and nutmeg; beat well. Poor into crust.

Bake for 55 to 60 minutes or until edge is set but center moves slightly.

For Topping...combine sour cream sugar and vanilla in small bowl, mix well. spread over surgace of warm cheesecake. Bake for 5 minutes. Cool on wire rack.
Refrigerate for several hours or overnight.

For removal of cake....place sharp knife under hot water and slide around pan. Release spring and lift side of pan away. I use a large spatula (make sure to slide it under the entire cake before lifting off) for removing the cake from the bottom.

Happy Eating!!!

Just like Mom made....;0)

Wondering why I can't just sit and do nothing...somedays I actually can but for the most part I feel "lazy"??? Always hoping for a day of "nothingness" and when I do sit to read the paper, drink my cocoa and whatever, I feel kind of bad, not too bad, but bad enough to get off my butt and cook a pot of soup or whatever.
My Mom was famous for doing that. Even if you got it started and then sat down and let it cook the rest of the way you at least felt you did something worthwhile. Well, I have to say it's funny how much I look and act like my mother lately. Tony has been very tactful in NOT mentioning that fact all the time.
But for the most part I don't mind, For all her quirks she was an amazing Mom, loving Grandmother and a great wife. And the woman could make a mean pot of soup. I love cooking soup but am not a fan of ALL of them. Must have been from all those nights my parents made me sit at the table until I ate my dinner. I was such a brat!!
Right now I'm simmering a pot of Beef Stew on the stove. While I had a stroke when purchasing the stew meat, It's one of our faves around here. Mom always used what she had. Pork was then (as is now) a well priced meat and she used that a lot. Pulled pork wasn't that big of a deal, but we ate a lot of soups and sandwiches from that roast...all week!! And I've even used hamburger. It does make a great soup too.
Anyway...here is my contribution for this time. Kellie will be happy I finally got something going again. I think she's gonna have to get some pics up for me. Since she's always nagging it's time she does her part since she eats all the food around here too you know!! Love you Jellybean ;0)
And as I say....Happy Eating!!

Beef Stew

Get your large stockpot on the burner and start it up people!!
I crank it on med-high and use veg oil for the meat and when it's hot I throw the following in and stir it until browned.

2 to 3 pounds of stew meat
1 med onion - chopped
a few stalks of chopped celery (optional)

Then add...
2 to 3 Tbsp Flour and cook until juices soaked up.
2 to 3 cups of water
2 to 3 Tbsp Beef Base (you can get this at Costco or Cash and Carry)
2 - 3 cloves of garlic (chopped or minced)
a couple bay leaves
salt and pepper
Or any other ingredients you like with beef...wine, mushrooms, etc...

Let the meat simmer for an hour or so....or at least the time it takes to enjoy the rest of the wine you didn't put into the pot!! ;0)

I usually add carrots first, let them cook for a bit, and then add potatoes. Lots of them. I don't have a specific amount but we like lots of spuds since we have a gravy fetish here.
You might need to add more water but I have been adding a large can of tomatoes or sauce to the pot and it gives it a good flavor. Or so my guy says...

After it's all in the pot, put the lid on and simmer until veggies are tender. If you like a thicker broth you can thicken it. Either a pack of gravy mix or flour/water or cornstarch/water mix. (equal parts) Whatever you prefer.

I use my 12 qt stockpot for stews and soups. But have been known to pull out the big one (16 qt) and scare the hell out of Tony. He thinks he has to eat it all. There is such a thing as giving some away to special people. Poor guy...;0)

If you freeze this, don't put the potatoes in, they turn to mush in the freezer. Add them later or you can do pasta or rice if you like instead.

Now that fall is here and winter isn't far behind, I hope everyone stays warm and cozy this year. Happy Eating!!