I Made A Big Goof On October 4th: Here Is The Pumpkin Recipe I Meant To Post

Hello, My Prim Friends,
I think I lost my mind on October 4th. I called the post, "We've Gone Pumpkin Crazy" but I was just crazy! The recipe I pictured and gave
you was for Fresh Ginger Cheesecake with Caramel Sauce.
Hello! That's what happens when you can't sleep all night so you
decide to stay on the computer! Here's the recipe I meant to post
(the Ginger Cheesecake is awesome, too): See how they look alike?
And you girls were too nice to call my attention to the boo-boo!
Please let me know if I make a mistake or my links are broken...

Pumpkin-Praline Cheesecake

Prep: 50 minutes Bake: 45 minutes 375 degrees F 

Cool: 1 hour 45 minutes 

Ingredients

1/3 cup butter

¼ cup packed brown sugar

1 cup all-purpose flour

3  8-ounce packages cream cheese, softened

¾ cup packed brown sugar

2 tablespoons all-purpose flour

1 15-ounce can pumpkin

1 teaspoon vanilla

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

3 eggs

1  8-ounce carton dairy sour cream

1 tablespoon granulated sugar

Pecan halves (optional)

½ cup granulated sugar

½ cup chopped pecans

Directions

1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.

2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.

3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

6. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.

7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

Nutrition Facts

Calories479 Total Fat (g)34 Saturated Fat (g)19, Cholesterol (mg)138, Sodium (mg)254, Carbohydrate (g)39, Fiber (g)2, Protein (g)8, Vitamin A (DV%)119, Vitamin C (DV%)3, Calcium (DV%)8, Iron (DV%)15, Percent Daily Values are based on a 2,000 calorie diet

copyright BetterHomesandGardens 2009 Meredith Corp.,LLC all rights reserved

Oh-oh, I'm Gonna Be In Trouble...

Do you see what's in this picture? Do you see why I'm gonna be in trouble (have to control my sugar b/cuz of Type II Diabetes)? And if you are reading this, you're going to be
in trouble, too!
I just found this recipe blog and Mr. Glen Oaks is going to
have some baking/cooking to do. Click Coleen's Recipes: GLAZED SPUDNUT (style) DONUTS to go to Coleen's posts for the donut recipe. She has lots of other recipes, too.
Uh-oh, Mr. Glen Oaks was looking over my shoulder when I
posted the picture of the donuts. He wants me to send the
link to his computer now! I smell hot donuts frying...
Susan

'via Blog this'

What We Had For Lunch: Carmelized Onion, Walnut and Cilantro Chicken Salad Sandwiches

I love chicken salad, prepared several different ways. The roasted chicken in this recipe is nice. I don't care for cilantro (too much "bite" for me) and the lime juice so I left it out. (The omission  didn't spoil it!) Also, I only like chicken breast white meat so I didn't use chicken thighs. Mr. Glen Oaks wanted bacon on his sandwiches (yummy). Mom used the end product chicken broth stock to make her own Chicken and Rice Soup.                                                     p.s. for a treat the "boys" (aka Puffy and Biggy) got some of the box chicken broth before it went into the recipe

Caramelized Onion, Walnut, and Cilantro Chicken Salad Sandwiches

Makes: 4 servings

Prep: 35 minutes Cook: 16 minutes Slow Cook: 7 to 8 hours (low) or 3-1/2 to 4 hrs. (high)

ingredients

• 1
  Tbsp. butter
• 1
  cup chopped sweet onion (1 large)
• 2
  cups Shredded Chicken Master Recipe (see recipe below)
• 1/2
  cup coarsely chopped walnuts, toasted
• 1/4
  cup sliced green onion (2)
• 1/2
  cup mayonnaise
• 1
  Tbsp. snipped fresh cilantro
• 1
  Tbsp. lime juice
• Salt and ground black pepper (optional)
• 10
  slices sourdough bread, toasted
• 10
  slices tomato
• 3/4
  cup baby spinach leaves
• Pimiento-stuffed green olives (optional)

directions

1.In a large skillet, melt butter over medium-low heat. Add onion. Cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden.

2.In a large bowl, combine onion, chicken, walnuts, and green onion. Add mayonnaise, cilantro, and lime juice; toss to coat. If desired, season to taste with salt and pepper.

3.Place about 1/2 cup chicken salad on each of five bread slices. Top each with two slices tomato and some of the spinach. Top sandwiches with the remaining bread slices. If desired, secure each sandwich with a skewer and garnish with an olive. Makes 5 servings.

Shredded Chicken Master Recipe:Place 4-1/2 to 5 pounds chicken thighs, skinned, in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of 100 percent cotton cheesecloth. Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 teaspoon whole black peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garni to slow cooker. Pour 1, 32-ounce box chicken broth over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove bouquet garni and discard.Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

nutrition facts

• Servings Per Recipe 4 servings
 
• Calories518
 
• Total Fat (g)32
• Saturated Fat (g)6, 
• Monounsaturated Fat (g)3, 
• Polyunsaturated Fat (g)17, 
• Cholesterol (mg)78, 
• Sodium (mg)555, 
• Carbohydrate (g)36,
• Total Sugar (g)4, 
• Fiber (g)3, 
• Protein (g)24, 
• Vitamin C (DV%)20,
• Calcium (DV%)6, 
• Iron (DV%)18, 
• Percent Daily Values are based on a 2,000 calorie diet

photos and text recipe copyright BHG 2011 Meredith Corp.,all rights reserved

Easy Blueberry Tarts and A Perfect Pie Tool Kit

One of my very necessary goals is to be conscious of what I
eat and to reach for fruit when I crave "sugar" and have
veggies when I crave something salty. Another important
thing is to limit my snacks to 25g or less of
carbohydrates per serving. I have found terrific deserts
and snacks that have 25g or come very close to it.
Since Mr. Glen Oaks is the "mad baker" around here, I've
asked him to use recipes I find and to use sugar substitutes and
follow the 25g or less of carbs. This recipe below is
wonderful, I love blueberries and they are high in antioxidants.
I can enjoy what I crave now without guilt! The cayenne pepper does something wonderfully different to the taste.
EASY BLUEBERRY TARTS  
From Diabetic Living Online


Nonstick cooking spray
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon cayenne pepper
1/4 cup water
1 cup fresh blueberries
1 cup fresh raspberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 sheets frozen phyllo dough (9x14-inch rectangles), thawed
Preheat oven to 375 degrees F. Lightly coat four 4x2x1/2-inch rectangular tart pans that have removable bottoms with cooking spray; set aside. In a small saucepan stir together 2 tablespoons sugar, the cornstarch, and cayenne pepper. Stir in water and half of the blueberries. Cook and stir over medium heat until mixture is thickened and bubbly. Fold in remaining blueberries and the raspberries; set aside.
In small bowl stir together 1 tablespoon sugar and the cinnamon. Place one sheet of phyllo on cutting board. Lightly coat with cooking spray; sprinkle with about 1 teaspoon sugar mixture. Repeat layering with remaining phyllo and sugar mixture, ending with cooking spray. With a sharp knife, cut phyllo stack in half lengthwise and crosswise, forming four rectangles. Ease rectangles into prepared tart pans.
Bake for 8 minutes or until phyllo is golden brown. Cool slightly; remove shells from pans. Spoon filling into shells just before serving. Serve warm or cool.


I like adding a slice of kiwi fruit to the top of the tart.
These are quick and easy to make. I hope you enjoy them.
While we're thinking about baking, I'm posting this pie kit
because apples are in season and baking pies will be right
around the corner for Thanksgiving.
Susan
*p.s. I saw this "perfect pie tool kit" that I'm sending
for from Better Homes and Gardens. It is only available online from their website and will start shipping at the end of September. Click Perfect Pie Kit to go to BHG Holiday Store.
Here's what the kit comes with:

Perfect Pie Tool Kit

Make Perfect Pies Every Time with Our Exclusive Kitchen-Tested Kit!

• Kit contains a pie marker for perfectly even slices.
• Includes a 25x20-inch canvas pastry cloth large enough for rolling out 16-inch pie crusts.
• Includes a fluted pastry cutter, rolling pin cover, and a crust protector.
• Bonus! Six mini cutters (apple, pumpkin, acorn, maple leaf, oak leaf, and elm leaf) for cutouts and decorative edges.
• BHG-exclusive 11-piece package is not available in stores.

Nutrition Facts Per Serving:
Servings: 4 servings
Calories131
Total Fat (g)1
Monounsaturated Fat (g)1
Sodium (mg)93
Carbohydrate (g)29
Total Sugar (g)14
Fiber (g)3
Protein (g)2
Vitamin C (DV%)19
Calcium (DV%)1
Iron (DV%)5