Easy Pear Tart		Pumpkin Bars		Pumpkin Cheesecake
Spiced Pecans		Rolled Stuffed Chicken

September 2006

Easy Pear Tart

18 Graham Crackers
  3 Tablespoons Brown Sugar
  5 Tablespoons Butter
1 ½  cups Carmel Cream Yogurt
3 cans Pear Halves packed in water
1 ½ ounce semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In food processor process gram crackers and sugar to a fine crumb.
3. Melt 5 tablespoons of butter and pour over the crumbs mix until all crumbs are coated.
4. Press crumbs in a tart pan and bake for 15 to 20 minutes until firm. Cool on wire rack.
Spread yogurt over top of tart shell; top with pear slices, arrange in overlapping rings.
5. Melt chocolate chips and drizzle over the pears. Let cool and serve immediately.

October 2006

Pumpkin Bars

¾ cup flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
¼ cup cooking oil
½ cup chopped pecans
¼ cup powdered sugar

In large bowl beat eggs and sugar. Add oil and mix until combined. Then add the dry sifted ingredients together with the pumpkin and nuts. Pour in 13”x9” cookie sheet and bake at 350F for 30 minutes. Cool and dust with powdered sugar. Cut into bars and serve.

November 2006

Gingersnap Cookie Crust

1 cup gingersnap cookie crumbs
½ cup chopped pecans
¼ cup butter, melted

• Preheat oven to 350F. Combine cookie crumbs and nuts in small bowl. Mix in butter.
• Press mixture on bottom and 1-inch up side of 9” springform pan.
• Bake 8 minutes; cool. Set aside.

Fall Pumpkin Cheesecake

4 packages (8oz. cream cheese, softened)
½ cup sugar
6 eggs
1 cup sour cream
1 cup solid pack pumpkin
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
3 ounces semisweet chocolate, melted

• Increase oven temperature to 425F. Beat cream cheese in large bowl until fluffy; beat in sugar and eggs, one at a time. Add sour cream, pumpkin, flour and spices; beat well. Pour 2 cups batter into small bowl; stir in chocolate.
• Pour remaining batter into prepared crust. Spoon chocolate batter in large swirls over batter in pan; draw knife through batter to marbleize.
• Bake 15 minutes. Reduce oven temperature to 300F. Bake 45 minutes (center of cheese cake will not be set). Turn oven off; let cheesecake stand in oven with door slightly ajar 1 hour. Cool to room temperature in pan on wire rack. Cover; refrigerate in pan overnight.
• Remove side of pan from cheesecake; place cheesecake on serving plate and serve.

December 2006

Holiday Spiced Pecans

¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 egg white
2 tablespoons water
1 teaspoon vanilla
8 cups pecan halves

In a medium bowl, combine sugar salt, cinnamon, nutmeg, allspice, cloves, egg white, water, and vanilla stir well. Add pecans; stir until evenly coated. Spread on a lightly greased cookie sheet. Bake at 275 degrees for 50 to 55 minutes, stirring often.

Remove from pan and cool on waxed paper. Store the pecans in air tight containers.

 

Rolled Stuffed Chicken Breasts

4 large boneless chicken breasts
2 lbs steamed spinach
1 ½ cup grated mozzarella cheese
1 cup grated Romano cheese
2 cups canned or fresh mushrooms
1 cup Italian bread crumbs
2 large eggs
garlic, salt and pepper to taste
1 tsp rosemary
1 lb butter
2 cups white wine
 

Pound chicken to flat pieces to roll. Mix spinach, cheeses, mushrooms, bread crumbs, eggs and spices together. Stuff chicken breasts, roll and skewer with toothpicks to hold together.

Pour melted butter over the chicken and dry fry in a large skillet until brown. Drain off excess fat. Cover breasts with wine and bring to a boil. Remove from fire and bake at 350 in low dish for 40 minutes or until done.

 

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