Girls With The Mostest

CynfulSweetz · Posted: Sun Nov 19, 2006 10:38 pm Post subject: Recipe of the Day

Each day, I will post a "Recipe of the Day" in this thread. Please limit your postings and comments on this thread so that we only have the daily recipes on here to search through. If you try the recipe and have good (or bad) things to say about it, make a new topic to discuss it.

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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Sun Nov 19, 2006 10:48 pm Post subject: Pumpklin and Gingerbread Trifle

Pumpkin Gingerbread Trifle
11-19-06

Gingerbread Ingredients:

3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons ground cloves
1 teaspoon ground ginger
3/4 teaspoon salt
1 1/2 cups white sugar
1 cup vegetable oil
1 cup dark molasses
1/2 cup apple juice
2 eggs
1 tablespoon grated fresh ginger
1/2 cup chopped crystallized ginger

Directions:

Heat oven to 350°. Butter and flour a 10" springform pan.

Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt in a large bowl.

In another large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture.

Pour into prepared pan. Bake for an hour. Cool this for ten minutes, then remove from the pan and cool completely.

Pumpkin Custard Ingredients:

3 cups half-and-half
6 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup molasses
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 cups puréed pumpkin, or about 1 1/2 cans

Directions:

Scald the half & half in a heavy saucepan (scalding means to take it right up to the edge of boiling then remove it from the heat).

In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm half-and-half.

When it is smooth and thoroughly mixed, put it into a buttered baking dish which you then set into a larger baking dish. Fill the larger dish with hot water to about 1" below the rim of the custard dish. This is called a Bain Marie and will ensure that your custard bakes evenly all the way through.

Bake this at 325° for 50 minutes and start to check it. You want a set, firm custard; a knife inserted into the center should come out clean. Cool and refrigerate overnight.

To Assemble Your Trifle:

Get your trifle bowl out—any large glass decorative bowl will do—and make sure it is sparkling clean.

Whip one quart heavy cream with 1/2 teaspoon vanilla extract and set aside.

You will also want about 1/2 cup of gingersnap crumbs.

Spoon 1/2 of the Pumpkin Custard into the bowl, layer 1/2 of the gingerbread over that, and 1/2 of the whipped cream over that. Do it again. Top the final layer of whipped cream with the gingersnap crumbs (optional for you folks that aren't into the whole sobriety thing is to also drizzle the gingerbread layer with a little Grand Marnier or Calvados, and remember, don’t drench you libertine, drizzle!).
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Nov 20, 2006 4:08 am Post subject:

Quick & Easy Shepherd's Pie
11-20-06

Ingredients:

1 clove garlic
1 small onion, chopped
1 lb. ground beef
1 pkg. dry onion soup mix
3/4 cup milk
pepper to taste
1 cup frozen corn niblets
1 cup frozen green beans
1 cup frozen cubed carrots
2 cups mashed potatoes, prepared as you normally eat them

Directions:
Preheat oven to 400 degrees. In a large pan, saute garlic and onion until soft. Add ground beef and brown. Drain the fat from the pan. Stir in onion soup mix, milk, and pepper. Bring the mixture to a boil, then reduce heat and simmer 5 minutes. Stir in corn, green beans, and carrots. Pour into a 9x9 pan. Spread mashed potatoes evenly over the top and bake for approximately 20 minutes or until it starts to bubble on the sides of the pan.
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*~*~*Cyndi*~*~*

jamie730 · Posted: Mon Nov 20, 2006 10:27 pm Post subject:

Thank you ! I'm making the pumpkin trifle to bring to my aunts for Thanks giving. I'm going to try it at home first and I'll let you know how it came out, but it sounds good.

CynfulSweetz · Posted: Tue Nov 21, 2006 6:24 pm Post subject:

Greek Beef Meatballs
11-21-06

Ingredients:

1 pound lean ground beef
1/8 cup chopped fresh oregano, leaves only
1/8 cup chopped fresh mint, leaves only
1/2 cup finely minced parsley
3 cloves garlic, minced
12 oz (1 jar) roasted red peppers, drained, patted dry, and chopped
2 tsp lemon pepper
2 tsp sea salt
1 cup crumbled feta cheese
2 tsp lemon juice

Directions:
Preheat the oven to 350°F. Mix the ground beef, oregano, mint, parsley, garlic, red peppers, lemon pepper, salt, feta cheese, and lemon juice together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (1/8 cup) to measure, roll into 16 balls and place on a large baking pan. Bake for about 25 minutes, or until the outside of the meatballs brown and the center is cooked through.

Makes 16 meatballs

Note: I served these last night with orzo pasta with a drizzle of extra-virgin olive oil and a squeeze of lemon. It was amazing!
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Nov 27, 2006 6:54 pm Post subject:

Crockpot Barbecue Beef
11-27-06

Ingredients:

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1--4 lb. boneless chuck roast

Directions:

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour. Serve on your bun of choice.
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Tue Nov 28, 2006 7:50 pm Post subject:

Homemade Chicken Noodle Soup
11-28-06

Ingredients:
64 oz. chicken broth
1 cup water
1 small white onion
3 carrots, sliced
4 stalks celery, sliced
1 small hunk of fresh ginger root, peeled and quartered
ground black pepper
Kosher salt
2 cups cooked chicken breast meat, chopped
1/2 bag wide egg noodles

Directions:
In a large pot over medium heat, saute the onion, carrots, celery, ginger, salt and pepper and ground black pepper. Once the vegetables have softened, pour in the chicken broth and water; bring to a boil. Reduce heat, then add the chicken to the broth mixture and simmer for 15 minutes. Add the egg noodles and simmer again for 20-25 more minutes or until they aree completely cooked. Re-season the soup with salt and pepper to taste. Before serving, make sure to fish out the quartered ginger pieces..........I like to leave them in the leftovers so they steep in the liquid overnight.

Note: My DH and DD request this soup often during the cold fall and winter days! The ginger really gives it an extra kick...........and even though it's my recipe, it is honestly one of the best chicken noodle soups I have ever had! I really think it's because of the ginger. Most of the time I serve it with Hawaiian rolls..........but when I am in the baking mood I love to serve it with homemade dinner rolls.
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Wed Nov 29, 2006 10:28 pm Post subject:

Tres Leches Cake
11-29-06

Ingredients:
6 eggs
1 cup sugar
1/4 teaspoon salt
1 cup flour
1 can sweetened condensed milk
1 can evaporated milk
2 cups whole milk, scalded
1 teaspoon almond extract
2 teaspoons vanilla extract
2 cups sliced strawberries, lightly sweetened

Directions:
Preheat oven to 350 degrees. Butter and flour 2-8 inch cake pans; line with parchment paper. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into pans and bake for 25 to 30 minutes. Set aside to cool completely. Remove parchment paper and layer each cake onto a serving platter. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake using as much of the liquid as you can; discard any extra. Allow liquid to soak in for 4 hours or overnight. Top with sweetened berries and serve.

Note: This is a great summer cake! When I make it in the fall or winter, I use a bag of thawed and sweetened mixed berries from Trader Joe's.....delicious!

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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Fri Dec 01, 2006 7:19 pm Post subject:

Slow-Cooker Chicken Tortilla Soup
12-1-06

Ingredients:
1 lb. shredded, cooked chicken breast
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F.
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Yields 8 servings
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Dec 04, 2006 6:01 pm Post subject:

Garlic-Lime Chicken
12-4-06

Ingredients:
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

Directions:
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Tue Dec 05, 2006 3:47 pm Post subject:

Cotton-Soft Japanese Cheesecake
12-05-06

Ingredients:
5 oz. fine granulatd sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
2 oz. butter
9 oz. cream cheese
3 fluid oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour
1 oz. cornstarch
1/4 tsp. salt

Directions:
1. Preheat oven to 325 degrees F.

2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

5. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings

Note: If you are unsure about the measurements given in ounces for this recipe, try using one of my conversion tools in the sticky!
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Fri Dec 08, 2006 5:06 pm Post subject:

Pork Chops With Cherry Pan Sauce
12-08-06

Ingredients:
5 tablespoons extra-virgin olive oil, divided
3 tablespoons butter, divided
4 boneless pork loin chops, pounded to 1/4-inch thick
3/4 cup flour, for dusting pork chops
Salt and pepper
6 sprigs thyme, leaves stripped and chopped
1 large shallot, chopped finely
1 15-ounce can whole black pitted cherries in natural juices, drained
Zest of 1/2 lemon

Directions:
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.

Season the pounded chops with salt, pepper and thyme. Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess. Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side.

Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce. Place the skillet back on the stove over medium heat with another tablespoon of EVOO. Add the shallots and cook for 1-2 minutes. Add cherries to the shallots along with the lemon zest to warm through.

Add 1/2 cup of stock and let cook for another minute. Add the remaining butter in small pieces, toss the sauce to combine. Pour pan sauce over the chops and serve with cinnamon herb couscous. [0]

Yields 4 servings
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Dec 11, 2006 7:08 pm Post subject:

Sweet Corn Cakes
12-11-06

Ingredients:
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal 1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:
Preheat oven to 350 degrees.

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Tue Dec 12, 2006 6:56 pm Post subject:

Ultimate Spicy Spud Soup
12-12-06

INGREDIENTS:
2 cloves garlic, peeled
1/2 red onion
1 pound ground Italian sausage
10 large russet potatoes,
peeled and cubed
seasoning salt to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cayenne pepper,
or to taste
1 (12 fluid ounce) can
evaporated milk
1/4 cup butter
1 teaspoon dried parsley

DIRECTIONS:
1. In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
2. Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

Yields: 12 servings
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Wed Dec 13, 2006 4:17 pm Post subject:

Molten Chocolate Cakes with Minted Fudge Sauce
12-13-06

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Vanilla ice cream

For sauce: Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes: Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

Makes 6
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Dec 18, 2006 6:38 pm Post subject:

Rum Cake
12-18-06

Ingredients:
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur*
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup (recipe follows)
Powdered sugar

Directions:
Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.

*1/4 cup dark rum may be substituted.

Makes 10 to 12 servings

Rum Syrup

Ingredients:
10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur

Directions:
Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes.

*1/4 cup dark rum may be substituted for banana liqueur.

Makes about 1 cup
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Thu Dec 21, 2006 7:14 pm Post subject:

Baked Halibut Steaks
12-21-06

INGREDIENTS:
1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and
minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black
pepper
4 (6 ounce) halibut steaks
1/3 cup crumbled feta cheese

DIRECTIONS:
1. Preheat oven to 450 degrees F. Lightly grease a shallow baking dish.
2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Jan 01, 2007 5:30 pm Post subject:

Lamb Couscous Stew
1-1-07

Ingredients
1 tablespoon olive oil
1 cup chopped onions
1 1/2 pounds lean lamb stew meat, cubed
1/4 teaspoon cayenne pepper
salt to taste
2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon turmeric
1 cup beef broth
3 medium carrots, peeled and cut into 1/2" rounds
2 medium zucchini, sliced

For the couscous:
water
2/3 cup couscous
2 teaspoons olive oil
1/3 cup cold water
pinch of salt
1/3 cup hot water

Directions:
1. Heat 1 tablespoon of olive oil over medium heat in a large stew pot.

2. Add the onions and cook, stirring occasionally, until they turn translucent, about 5 minutes.

3. Season the lamb well with salt and black pepper. Turn the heat to medium-high and sear the lamb cubes well on all sides.

4. Add the cayenne pepper, ginger and turmeric. Turn the heat to low, add the beef broth, cover the pot and cook for 45 minutes.

5. Remove the cover from the stew and add the carrots and zucchini. (Add a little water if the stew is too dry.) Cook for 20 minutes.

6. Meanwhile, make the couscous. Place a shallow metal colander inside a heavy-bottomed pot with a tight-fitting lid. If the colander's holes are big enough for the couscous to fall through, line it with a piece of dampened cheesecloth. Add an inch of water to the pot. Bring the liquid to a simmer.

7. In a medium-size bowl, combine the couscous with the remaining oil and stir well. Pour the couscous into the colander, cover and steam for 20 minutes.

8. Remove the colander from the pot, pour the couscous into the bowl and stir in the cold water, breaking up all lumps with a fork. Return the mixture to the colander, set it in the pot and steam an additional 20 minutes.

9. Transfer the couscous to the bowl once again, stir in the salt and hot water, breaking up the lumps with a fork.

10. Pour the couscous back into the colander, cover and steam until tender, about 20 minutes.

11. To serve, mound the couscous in the center of warmed plates and spoon the meat and vegetables around it.

Serves 4
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Tue Jan 02, 2007 7:31 pm Post subject:

Red Velvet Cheesecake
1-2-07

Ingredients:
1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed in blender)
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/8 teaspoon baking soda
4 large eggs, lightly beaten
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring

Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup (1/2 stick/2 oz./56g) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, lightly toasted (optional)

Garnish: (optional)
Fresh mint sprigs
White chocolate curls

Instructions:
Stir together wafer crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Mix 1 1/2 cups sugar, cocoa and baking soda. Beat 3 (8-ounce) packages cream cheese and sugar mixture at medium-low speed with an electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325°F for 10 minutes; reduce heat to 300°F and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Topping:
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Spread pecans over topping and press lightly with hand (optional). Chill at least 3 hours. Remove sides of springform pan. Garnish, if desired, with fresh mint, white chocolate curls or other seasonal greenery.

Makes 10-12 servings
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*~*~*Cyndi*~*~*

CynfulSweetz · Posted: Mon Jan 08, 2007 4:38 pm Post subject:

Turkey and Wild Mushroom Meat Loaf Patties with Pan Gravy
1-8-07

Ingredients:
3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
8 cremini mushrooms, (baby portobellos), chopped
8 shiitake mushrooms, chopped
1 shallot, chopped
Salt and pepper
1 1/3 pounds ground turkey, the average weight of 1 package
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup Italian bread crumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon poultry seasoning

Directions:
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.

Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Yields 4 servings

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*~*~*Cyndi*~*~*