Mocha Pumpkin Cheesecake

To ensure a smooth and creamy texture, bring the cream cheese and eggs to room temperature first.

Recipe courtesy of Organic Valley.
SERVINGS
16
INGREDIENTS
5 tablespoons butter, divided
1 1/2 cups finely crushed chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages (8 ounces each) Neufchatel or Cream Cheese, softened
1 cup organic sugar
5 large organic eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 ounces semi-sweet chocolate chips, melted
4 tablespoons hot strong coffee
chocolate-covered coffee beans or chocolate-covered raisins
PREPARATION
1. For crust: Heat oven to 350 degrees F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
2. For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla. Add the melted chocolate and vanilla and beat until combined.
3. For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees F, 70 to 75 minutes. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3 days.
4. For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and "mend" any cracks. Spread chocolate glaze over cheesecake.
5. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.

Traditional Pumpkin Pie

Ingredients

3/4 cup packed brown sugar 
1 tablespoon pumpkin pie spice 
1/4 teaspoon salt 
3 eggs 
1 (15-ounce) can pumpkin purée or 1 3/4 cups cooked pumpkin 
1 cup half-and-half 
1 (9-inch) unbaked pie shell (in pie pan)

Directions

Preheat oven to 375°F. In a large mixing bowl, stir together brown sugar, pumpkin pie spice and salt. Whisk in eggs, then add pumpkin, whisking it in completely. Gently whisk in half-and-half, then pour filling into unbaked pie shell and bake for 45 minutes, or until set.

Nutrition

Per Serving: 240 calories (90 from fat), 10g total fat, 4.5g saturated fat, 4g protein, 32g total carbohydrate (less than 1g dietary fiber, 23g sugar), 95mg cholesterol, 230mg sodium

Blueberry Oatmeal Pancake (from Eggology)

Ingredients:

1/3 cup oats 1/3 cup egg whites 1/2 cup blueberries 1 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon cinnamon

Directions: Mix all ingredients together in a bowl. Preheat a skillet, spray with non-stick cooking spray, and pour batter into skillet. Use a small (approx. 8") skillet to help mold the batter into a "pancake" shape. Cook pancake until batter is firm on bottom, then flip and cook another 60 seconds (or until pancake is cooked all the way through). Top with 100% pure maple syrup (optional).

Zucchini Fries with Lemon Aioli - based on Kraft recipe, modified by me!

Ingredients:
3 zucchini (1 lb.)
1/4 cup freshly grated parmesan cheese
1 cup Panko bread crumbs
1 Tbsp. Herbes de Provence
Sea Salt & Cracked Black Pepper, to taste
1 egg
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 tsp. lemon zest (and some of the juice, to taste)
1 small garlic clove, minced (about 1/2 tsp.)

Directions:
HEAT oven to 450ºF.

TRIM zucchini. Cut crosswise in half, then cut each piece into 1-inch wide sticks.  Mix cheese, bread crumbs, herbs, salt, and pepper in plastic bag or bowl.  Whisk egg in medium bowl.  Dip zucchini in egg, then coat with bread mixture.  Spread on nonstick baking sheet. 

BAKE 12 to 13 minutes or until golden brown, turning after 7 minutes.  Meanwhile, mix mayo, garlic, and lemon together for aioli.

Baked Mac & Cheese by Eating Well

Ingredients:

• 3 tablespoons plain dry breadcrumbs, (see Tip)
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 10-ounce package frozen spinach, thawed
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Pan Cooked Chicken with Asparagus, Pancetta and Olives from Jamie Oliver, Food Network

Ingredients:

• 1 chicken breast supreme, skin removed
• Sea salt and freshly ground black pepper
• Olive oil
• 3 slices smoked pancetta
• 8 medium-sized spears asparagus, woody ends trimmed off
• 8 cherry tomatoes, halved
• 5 kalamata olives, stones left in
• Handful basil leaves
• Small knob unsalted butter
• Splash white wine

Directions:
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.


Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.


Note: I made this tonight with a few less ingredients.  Okay, so I didn't have the tomatoes, olives, basil, or white wine.  I threw in some capers in place of the olives and dried oregano instead of basil.  I totally skipped the tomatoes and white wine, although I'm sure it would've tasted amazing.  It was so delicious without those ingredients, though!  I'm sure some grated parmesan to top it off would add a great touch, too.


http://www.foodnetwork.com/recipes/jamie-oliver/pan-cooked-chicken-with-asparagus-pancetta-and-olives-recipe/index.html

Good Combinations

This is a working post for those great flavor combos that hit you once, but don't always tend to come to mind.

1. Whole wheat pasta, lemon olive oil, broccoli, chevre
2. Pineapple, jasmine rice, soy sauce, Ginger
3. Ginger and garlic
4. Tomatoes, basil, mozzarella, course salt & ground pepper