Thursday, December 10, 2015

Pumpkin Cheesecake Bars




Pumpkin cheesecake bars recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
6 hours
Yield: 24 bars
Ingredients
Instructions
  1. Heat oven to 300°F.
  2. Line a 13X9" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides. 
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter. 
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling. 
  5. In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. 
  6. Beat in eggs, one at a time, just until blended. 
  7. Spoon half of the mixture over the crust and spread evenly. 
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. 
  9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
  10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so. 
  11. Refrigerate for at least 3 hours before cutting into bars. 
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.

Slow Cooker Cabbage Rolls



I love it because it's healthy, easy, and so dang delicious!  



Ingredients: 
  • 1 Head of Cabbage
  • 3 Cups Tomato Juice
  • 1 8oz. can tomato sauce
  • 1 egg
  • 1/2 C. uncooked brown or white rice
  • 1 envelope Onion soup mix
  • 1 lb. Ground Turkey or Extra Lean Ground Beef
  • 1/3 Cup Parmesan Cheese

Directions: 
  1. Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish.  Cover in about an inch of water and microwave on high for 2 min.  
  2. In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix until well combined.
  3. Grease your crock pot with some Pam cooking spray. 
  4. Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down.  Do this until all your meat mixture is gone.
  5. After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top.  

Cook on low for 6-8 hours.