Almost Famous Pumpkin Cheesecake

Brook brought this to our Pumpkin Fest and we thought you might enjoy making it too, so here is the recipe for Almost Famous Pumpkin Cheesecake.  Enjoy :-)

Zuppa Toscana

from Serena

1 lb. browned Italian sausage (spicy for signature Olive Garden taste)
1/4 to 1/2 cup browned bacon
4-6 russet potatoes with skin cut in rounds
1 chopped onion
2-4 cloves garlic minced
32 oz. chicken broth
1 cup heavy cream
2 Tbsp of flour
1 cup kale or swiss chard

Brown the sausage and then add in the onion. (Serena uses Jimmy Dean Italian sausage roll or italian links in either hot or mild.)  Add garlic, cooked bacon, chicken broth, and potatoes.  If it looks too dry, add water to cover potatoes nicely. You want a soup with lots of broth.  Add salt to taste and pepper (optional).  Cook until potatoes are tender -- about 15 to 20 minutes.  Add flour to whipping cream and then mix in to soup and bring the soup to a soft boil.   Turn off soup and add kale or swiss chard.  Let stand about 3 minutes and serve.  Add fresh parmesan cheese and serve with bread.

This can be cooked in a crock pot on low for 3-4 hours adding whipping cream and flour 1/2 hour before done and kale  5 minutes before serving.    Serena prefers making it on the stove and says it takes about 35-40 minutes total and tastes better.

Pumpkin Bars

From Joleen who got the recipe from Michelle

4 eggs
1 2/3 cups sugar
1 cup oil
16 oz. can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Beat eggs, sugar, oil and pumpkin until fluffy.  Combine Flour, baking powder, cinnamon, salt and soda.  Add to pumpkin mixture and mix thoroughly  Spread batter in an ungreased 15x10 inch jellyroll pan.  Bake at 350 degrees for 25-30 minutes.  Cool and frost.

Frosting:
3 oz. softened cream cheese
1/2 cup softened margarine
1 tsp vanilla
2 cups sifted powdered sugar

Mix cream cheese and margarine.  Stir in vanilla.  Slowly add sugar, beating until mixture is smooth.

Pumpkin Pie Oatmeal

x8from Melanie

1 cup old fashioned oats , not quick oats
1 Tbsp whole flax seeds (optional)
2 1/2 Tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbsp brown sugar

Preheat oven to 375 degrees.  Grease 4 individual sized ramekins or an 8x8 pan.  Set aside

Combine the oats through salt in a medium sized bowl.  Stir well.  In a separate bowl, combine the vanilla, butter, pumpkin, and milk.  Whisk thoroughly.  Pour the pumpkin mixture into the oats.  Stir until combined.

Divide mixture evenly between 4 individual ramekins or distribute over 8x8 pan.  Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.)  Bake at 375 degrees for 10 minutes.

Meanwhile combine the ingredients for the topping:  chopped pecans, butter, and brown sugar.  After the oatmeal has baked for 10 minutes, remove and divide the topping mixture evenly between the ramekins or spread evenly over the 8x8 pan.  Bake an additional 7 minutes.  Cool for 5 minutes before serving.  Top with a splash of milk and raisins, if desired; or Melanie likes to top with a dollop of greek yogurt.

Pumpkin Strudel

from Serena

For Cake:
1 box spice cake
1 small can pumpkin (15 oz)
1/4 cup brown sugar
1/2 tsp Mexican vanilla
1/2 tsp Mexican cinnamon
1/2 cup milk
3 Tbsp oil or melted butter
2 eggs

Stir all together  and pour batter into a buttered 9 x 13 pan.

For strudel:
3/4 cup brown sugar
1/4 cup white sugar
1/4 cup flour
1/4  cup cold butter
1 tsp cinnamon

Mix together until lumpy pea-sized pieces. Sprinkle on top of cake and bake at 350 degrees for 40 minutes.

Pumpkin Dessert

from Codee

29 Oz Can Pumpkin

4 eggs beaten

1 can of evaporated milk

1 1/2 cup Sugar

1 tsp salt

1 tsp pumpkin pie spice

1 tsp cinnamon

1 pkg yellow cake mix

1 cup butter melted

Mix everything except cake mix and butter and pour into 9X13 ungreased pan. Spread the cake mix on top and then spoon the butter onto the cake mix. Bake at 325 for 1 hour and 15 min. Or until knife comes out clean in center.

Creamy Carrot Coconut Curry Soup (Vegan)

from Angie

Ingredients:

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 1 3/4 cup vegetable broth
• 1 14 ounce can coconut milk
• sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if eneded. (or use an immersion blender)

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

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** I used a curry powder from Trinidad because it's my favorite, but you can use whatever curry powder you want.

Angie