Pumpkin Cheesecake

Pumpkin Cheesecake

Crust
1 3/4 cups graham cracker crumbs
3 tbsp light brown sugar
1/2 tsp ground cinnamon
1 stick melted butter

Filling
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tbsp flour
1 tsp vanilla

1. Heat oven to 350 degrees.
2. For crust, combine crumbs, sugar and cinnamon. Add melted butter and press flat into a 9" springform pan.
3. For filling, beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.
4. Pour filling evenly into crust. Bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Notes: If you have a Kitchenaid, use it. A regular handmixer leaves the filling lumpy. (It still tastes good; it's just lumpy.)

Recipe Origination: Paula Dean

Lentil Soup

Lentil Soup

1 red pepper, finely chopped
1 green, yellow or orange pepper, finely chopped
1/2 red onion, finely chopped
1 cup dry lentils, rinsed
1 tbsp chili powder
1/2 tsp cumin
3 cloves garlic, minced
3 cups chicken stock (or veggie stock)
16 ounce jar salsa

1. Saute onion and peppers with a little bit of olive oil until tender.
2. Add lentils, chili powder, cumin, garlic and chicken stock. Bring to boil then reduce heat and simmer, covered, for 50 minutes.
3. Stir in salsa and simmer for 10 minutes.
4. Add salt and pepper to taste.

Variations: Add 1 small cooked, shredded chicken breast in step #3. Or, add 3 oz cooked ground chorizo sausage in step #3, and serve with diced avocado and fresh cilantro.

Notes: We like to eat it with cheese quesadilla wedges. If you've never had lentils, they're a great source of fiber and protein with no salt, sugar or fat...and actually taste good, too :)

Recipe Origination: Erin Rowley gave me the original Lentil Soup recipe but it has changed a lot to get to this one.

Spinach Tortellini with Beans and Feta

Spinach Tortellini with Beans and Feta

1 9 oz package tortellini (cheese or spinach)
1 15 oz can cannellini beans (white kidney)
3/4 cup crumbled feta cheese
2 tbsp olive oil
1 tomato, finely chopped
4 cups baby spinach

1. Cook tortellini according to package instructions. Drain and return to saucepan.
2. Add beans, feta and olive oil to saucepan. Cook over medium heat, stirring occasionally, until cheese begins to melt.
3. Add tomatoes and cook for 1 minute.
4. Divide spinach among 4 shallow bowls. Top with tortellini mixture.

Notes: This tastes good with a clove or two of garlic added in during the tomato step, too. It can easily be cut in half to serve 2.

Recipe Origination: "Better Homes and Gardens"

Spicy Pasta with Sweet Potatoes

Spicy Pasta with Sweet Potatoes

1 large sweet potato, peeled and cut into 3/4" cubes
1/2 tsp each sugar, chili powder and cinnamon
1 tbsp. olive oil
8 oz. dried rigatoni
1/3 cup peanut butter
3 oz. cream cheese, cut up
2 tsp. Sriracha sauce (or another Asian chili sauce)
1 tbsp. soy sauce
6 green onions, thinly sliced

1. Pre-heat oven to 450 degrees. Place sweet potato cubes in a bowl and toss with olive oil, sugar, chili powder and cinnamon. Spread on foil lined pan and bake for 20 minutes, or until tender.
2. Cook pasta according to package instructions, saving 1 cup cooking water.
3. In saucepan, combine peanut butter, cream cheese, chili sauce and soy sauce. Whisk in 3/4 cup hot pasta water. Stir over medium heat until heated through, adding additional pasta water if needed.
4. Stir in green onions, pasta and sweet potatoes. Serve.

Notes: If you don't like spice, add less of the Sriracha and chili powder. Add more if you like extra heat. If you don't have rigatoni, penne works well, too. To avoid blackened potatoes, flip them half-way through cooking or put them on a cooling rack to allow more air circulation.

Recipe Origination: From "Better Homes and Gardens"