10 October 2010

Easy Italian Stew

This is our new Christmas Eve meal.  It's delicious, filling, and simple to make.  Enjoy!

2 Tbsp zesty Italian dressing
1 lb bulk Italian sausage
1 32 oz (or 2 cans) fat-free, reduced-sodium chicken broth
1 pkg (16 oz) frozen stir-fry vegetables (white onions and sliced green, red, and yellow peppers)
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 cup pasta noodles
1 cup shredded Mozzarella cheese
  1. Heat dressing in large saucepan on medium heat.  Add sausage; cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces.
  2. Add broth, vegetables, beans, and tomatoes; bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 8 to 10 minutes or until macaroni is tender, stirring occassionally.
  3. Ladle into 8 serving bowls.  Top evenly with cheese.

Pumpkin Roll

It's not autumn until I bake my first pumpkin roll of the season.  I found this recipe in a small town cookbook.  1 can of pumpkin will produce enough for a pumpkin roll and a pumpkin cheesecake.  Cut the roll in half to produce 2 good-sized rolls.  You can also double the cake and keep the same icing recipe for larger rolls.  Here goes.  enjoy!

3 eggs, beaten
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
2/3 cup pumpkin
1 tsp lemon juice
1 1/2 cup powdered sugar
1 8-oz pkg cream cheese
6 Tbsp butter
1 tsp vanilla
1/2 cup chopped pecans, optional
  1. Beat eggs for 5 minutes.  Stir in pumpkin and lemon juice.
  2. Sift together and gradually add to eggs: sugars, flour, baking soda, cinnamon, baking powder, and ginger.
  3. Pour into wax-paper-lined 12x15" cookie sheet and bake at 375deg for 15-17 minutes or until done.
  4. Turn onto tea towel sprinkled with powdered sugar, carefully remove wax paper, and roll up.  COOL.
  5. Whip together powdered sugar, cream cheese, butter, vanilla, and nuts (if using).  Unroll cake and spread with icing mix.  Roll up, sprinkle with powdered sugar, and serve.

09 October 2010

Delectable Pumpkin Cheesecake

I love the flavors of autumn, and this cheesecake recipe was too good to pass up.  I bake this recipe about twice a year, and it it most delicious when topped with whipped cream (the spray type is generally without corn syrup).  This recipe along with the pumpkin roll use up one 15-oz can of pumpkin.  Enjoy!

Crust:
1 1/2 cups graham crumbs
5 Tbsp butter, melted
1 Tbsp sugar

Filling:
3-8 oz packages cream cheese (I use neufchatel cheese), softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Whipped Cream
  1. Mix crust ingredients together, just till coated and crumbly.  Press onto the bottom and 2/3 up the sides of an 8" springform pan.  Bake for 5 minutes at 350.  Set aside.
  2. Combine cheese, sugar, and vanilla in a large bowl.  Mix until smooth with an electric mixer.
  3. Add eggs, pumpkin, and spices.  Beat until smooth and creamy.  Pour into the crust.
  4. Bake for 60-70 minutes or until the top turns a bit darker.  Remove from oven and allow to come to room temperature, then refrigerate.  After it has thoroughly chilled, remove the pan sides and cut.  serve with whipped cream.