Ingredients:
8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Directions:
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
Cranberry Sauce
Ingredients:
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Directions:
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
Ingredients:
2 eggs
1/2 cup of mayo
1/4 cup chopped celery
2 tablespoons chopped parsley
2 tsp. dijon mustard
1/2 tsp. salt
1/2 tsp. montreal steak seasoning
1/2 cup of bread crumbs
6 sticks of fake crab
Directions:
Mix ingredients together in a large mixing bowl. Shape into balls about the size of 1 tablespoon. Place on lightly greased baking sheet and cook in oven on 400′ for 15-20 minutes. Serve with Cilantro Lime Dipping Sauce.
Cilantro Lime Dipping Sauce:
1/2 cup of mayo
2 tablespoons chopped cilantro (fresh!)
Juice of 1/2 lime
1/4 tsp. chile powder
Dill Sauce:
1/2 cup light mayonnaise
2 cubes dill
1/2 tsp pepper
1/4 tsp salt
1 tablespoon lemon juice
Directions:
Place salmon, skin side down, on a baking sheet covered with parchment paper. Drizzle olive oil over salmon. Season with spices, making sure to rub it in. Place in oven on 450′ for about 12 minutes, until salmon is cooked through and flakes easily. Prepare dill sauce by combining ingredients. Serve over salmon or on the side.
Ingredients:
3 whole roasted red peppers (from a jar)
8 oz. pasta (I used Trader Joes lemon pepper pappardelle)
1 onion, diced
2 cloves of garlic, diced
1 tsp. salt
1/2 tsp. montreal steak seasoning
1/2 cup of milk or heavy cream
Freshly chopped parsley & grated parmesan for serving
Directions:
Cook pasta until al dente. Meanwhile, saute onion and garlic until tender. Place roasted peppers in a blender and pulse until smooth. Add onions and garlic to the blender and combine well. Pour milk (or heavy cream) into the blender and mix together. Season with spices and serve over pasta with grated parmesan and freshly chopped parsley.
Ingredients:
1 bunch basil leaves (washed, stemmed, and patted dry)
4 cloves garlic
1/2 cup pine nuts (toasted)
olive oil, to taste
sea salt, to taste
pepper, to taste
