Happy Thanksgiving to you and your family!
Monthly Archives: November 2011
I realize it isn’t Friday, so I’m a little early on my treat, but I had to share this recipe! If anyone is looking for a last minute Thanksgiving dessert, here’s a perfect one for you. Actually, this is not quite last minute as you need about 30 minutes to prepare, an hour and fifteen minutes to bake and it needs to chill over night. My co-worker made this for a potluck last month and it was one of the most delicious things I’ve ever had.
Making this was more difficult than I had expected. Please take note to make sure butter and cream cheese are softened. Especially if you’re using a hand-mixer. Nothing like having the mixer spark and smoke when trying to beat cream cheese. If this does happen though, a food processor works perfectly in place of a mixer. Again, this cheesecake is totally worth all the work and effort.
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbsp butter
- 4 oz cream cheese, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 15 oz solid packed pumpkin
- 1/4 cup heavy whipping cream
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 5 eggs, lightly beaten
Heat oven to 325 degrees. Lightly grease a tinfoil 9 and 3/4 inch pie pan, double stacking it into another pan. To create the pie crust, combine graham crackers, sugar and butter into a small bowl. Press into the bottom of the pie pan, pressing it upwards about an inch.
In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, cream, cinnamon and clove until blended, then add eggs. Pour over pie crust.
Put the pan into a large baking pan, and add 1 inch of water into the baking pan around the pie tins. Bake for one hour and fifteen minutes. Take out of the oven and let it cool for an hour. Refrigerate overnight.
Then boom – epic Thanksgiving dessert.
This weekend was a busy one packed with two ‘Friendsgiving’ dinners, visiting with a friend who’s in town from DC, and all the usual weekend hub-bub.
A trip to the gym was much needed on Sunday morning. Hope you all had a great weekend!
I apologize, there are no photos or ingredients to post right now. I’m too exhausted from making the pumpkin cheesecake which is currently in the oven and will come out at midnight. It’ll be a miracle if it comes out in one piece and delicious! I didn’t have all the right baking dishes and my hand mixer blew in the middle of making the cheesecake mixture. My arms got a workout until my friend suggested I used a food processor. Genius. I’m hoping this turns out well for my friend’s Thanksgiving dinner tomorrow night! Recipe and photos to come soon.
Dan and I had a much needed mini getaway to the Washington peninsula this weekend. With those of you not familiar with the peninsula, it is known for being the rainiest place in the United States (300 days of rain a year) and also home to a little book called ‘Twilight’.
We stayed in a really cute cabin at Lake Quinault and had dinner at their restaurant. We hiked the Hoh River trails and I got to spend some quality time with nature. I’ve never been one for hiking, but after this trip, I told Dan we should do a summer hiking trip and stay the night up there. He was pleasantly surprised, but I told him if I got eaten by a bear I’d come back and kill him. No pressure.
And for all you Twi-hards….
I have never made enchiladas – apparently one of the few on Earth to never do so. In fact, I had never heard of “white enchiladas” until I got to college and our cook made them. My friend and I planned to make dinner the other night and I was excited when I found a recipe from the America’s Test Kitchen cookbook from Cook’s Illustrated. The recipe was for green enchiladas and seemed perfect, until I got home and realized I left the cookbook at work. I find recipes online for free and I was keen on finally being able to use one of the books that I have spent my hard earned money on. Since that wasn’t going to happen, I decided to go through a few of the websites I like to read and find an enchilada recipe. I found one here at the Pioneer Woman.
I’ve realized that I can make delicious dinners and yummy desserts, but I can’t seem do the simple things. Like you know, cook some plain chicken. There was a small issue of filling my whole apartment with smoke and setting off the fire alarm, but what’s cooking without a few adventures. The smokey clothes and scaring of the neighbors were definitely worth it though.
- 1 tablespoon Vegetable Oil
- 1 whole Large Onion, Diced
- 12 Oz Whole Green Chilies, Diced
- 1 whole Jalapeno Finely Diced
- 2-1/2 cups Cooked, Shredded Chicken
- 2 cups Chicken Broth
- 1 teaspoon Paprika
- 1/2 cup Heavy Cream
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup Sour Cream
- 2-1/2 cups Mexican Mix Cheese (Monterrey Jack and Cheddar) Grated
- 12 Whole Corn Tortillas
- Salt And Pepper, to taste
Turn oven onto 350 degrees. Heat 1 tablespoon canola oil in a skillet on medium heat, add onions and jalapenos and saute for aminute. Add chicken, half of the green chilies and stir together. Add 1 cup chicken broth, stir, then let simmer on low.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Stir in remaining chicken broth. Add in the other half of the chilies. Reduce heat, then stir in cream and sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Once well blended, salt and pepper to liking, try not and eat all the queso.
To assemble the enchiladas, spoon chicken mixture on top of tortillas and roll up, place the roll ups side by side in a 9×13 casserole dish. Top with plenty of cheese, both the melted and granted kind. Bake for 30 minutes and enjoy leftover queso with leftover corn tortillas while waiting for the enchiladas to bake.
After the enchiladas are finished, serve with salsa if desired and enjoy.