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Pumpkin Cheesecake

Pumpkin Cheesecake
 
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Ingredients
  • 2 c vanilla wafer crumbs
  • ¼ c melted butter
  • 2- 8 oz packages cream cheese, softened
  • ¾ c sugar
  • 1 t vanilla
  • 1 c prepared pumpkin (see below)
  • 3 eggs
  • ¾ t cinnamon
  • ¼ t nutmeg
Instructions
  1. Cooking the Pumpkin:
  2. Peel and remove stringy pumpkin from the inside.
  3. Cut into small chunks and boil with water until soft, about 30 minutes.
  4. Drain well.
  5. Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
  6. Freeze any leftovers.
  7. --
  8. Cheesecake:
  9. Crumble the wafers and mix with the melted butter. Press onto 9-inch springform pan.
  10. Combine cream cheese, sugar, and vanilla in large bowl.
  11. Add eggs, one at a time, mixing well.
  12. Add pumpkin and spices and mix well.
  13. Pour over crust.
  14. Bake at 350 degrees for approximately 55 minutes.
  15. Remove from oven and loosen rim, but do not take rim off until completely cooled.
  16. Keep in refrigerator.

 

Sweet Potato Pone

Sweet Potato Pone
 
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This recipe comes from a farm friend in South Carolina. They enjoy it every Thanksgiving and Christmas!
Ingredients
  • 3 c grated sweet potatoes (wash well, no need to peel)
  • juice of one orange or 2 T juice concentrate
  • 1 c sugar
  • ½ stick margarine
  • 2 T dark Karo Syrup
  • ⅛ t cinnamon
  • ⅛ t allspice
  • ½ c milk
  • 3 eggs, beaten
  • 1½ t ginger
  • ⅛ t nutmeg
Instructions
  1. Melt margarine in a casserole dish.
  2. Mix other ingredients in bowl.
  3. Pour into casserole dish, on top of margarine, without mixing.
  4. Bake at 350 degrees for one hour, uncovered.

 

Creamy Chicken Thighs with Potatoes or Noodles

Creamy Chicken Thighs with Potatoes or Noodles
 
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Stop by the orchard to pick up some Paulus Potatoes or a bag of homemade Little Barn Noodles for this recipe! I've made this recipe with chicken thighs as well as boneless breasts and both were great. I reduced the cooking time to 1 hour and 40 minutes covered and 20 minutes uncovered for the boneless breasts.
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Ingredients
  • ½ c chopped dried beef
  • 8-10 chicken thighs, skinned
  • 6 slices bacon, cooked, and crumbled
  • ¼ lb cream cheese, softened
  • 2 (10½ oz) cans cream of mushroom soup
  • 1½ c sour cream
  • chopped parsley
  • either baked potatoes or cooked buttered noodles
Instructions
  1. Sprinkle dried beef in an 8 x 12 baking dish.
  2. Arrange chicken thighs on top.
  3. Top each thigh with crumbled bacon.
  4. Combine the next 3 ingredients and beat until blended. Pour over chicken.
  5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.
  6. Remove foil, and bake uncovered for 20 more minutes.
  7. Sprinkle with parsley and serve over baked potatoes or buttered noodles.

 

Stuffed Peppers

Stuffed Peppers
 
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Ingredients
  • 6 large green peppers
  • 1-1.5 pounds ground beef
  • ½ of a small onion, chopped
  • 1 clove garlic. minced
  • 1 c cooked rice
  • 1 t salt
  • 15-25 ounces tomato sauce (1 can is 15 oz., depends on how moist you want your peppers, I use more than one can)
  • ¾ c shredded mozzarella cheese
Instructions
  1. Cut off top of peppers and remove seeds and membranes.
  2. Cook peppers in enough boiling water to cover for 5 minutes and then drain.
  3. Cook ground beef, onion, and garlic and then drain off fat.
  4. Stir in rice, salt, and 10-15 oz tomato sauce. Heat through.
  5. Stuff each pepper with beef mixture and stand upright in ungreased square baking dish.
  6. Pour some tomato sauce over the tops.
  7. Cover with foil and bake for 45 minutes at 350 degrees.
  8. Uncover and bake an additional 15 minutes.
  9. Remove from oven and sprinkle with cheese.

 

Baked Acorn Squash

Baked Acorn Squash
 
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Ingredients
  • 1 acorn squash
  • 1 T butter
  • 2 T brown sugar
  • 2 t maple syrup
  • dash of salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a strong knife, cut the acorn squash in half, lengthwise, from stem to end.
  3. Scoop out seeds and stringy part in center.
  4. Score the inside of each half several times with a sharp knife.
  5. Place each half in a baking pan, cut side up.
  6. Add about ¼ inch of water so the skin doesn't burn and squash doesn't dry out.
  7. Coat the inside of each squash with the butter.
  8. Add a dash of salt if using unsalted butter. Add 1 T brown sugar to each and drizzle 1 t maple syrup to each.
  9. Bake 1 hour to 1 hour and 15 minutes (until squash is very soft and tops are browned).

 

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