Donna's Lasagna

Donna's LasagnaSUBMITTED BY: Kathy Caswell
"This is a great tasting lasagna, and a family favorite."
Original recipe yield:
12 servings

PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

INGREDIENTS

• 1 pound lean ground beef
• 8 ounces Italian sausage, casings removed
• 1 (10.75 ounce) can tomato puree
• 2 (6 ounce) cans tomato paste
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 1/2 tablespoons dried parsley
• 9 lasagna noodles
• 3 cups cottage cheese
• 2 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoons dried parsley
• 1/2 teaspoon salt
• 16 ounces sliced mozzarella cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.
3. In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
4. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.
5. Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 409

• Total Fat: 19.8g
• Cholesterol: 102mg
• Sodium: 1249mg
• Total Carbs: 26.4g
• Dietary Fiber: 2.4g
• Protein: 32.1g

Quick Onion Kuchen

SUBMITTED BY: Phyllis Drewes
"This is a great accompaniment to a dinner entree, or may be served as the entree, with a salad. Delicious!"
Original recipe yield:
1 (10 inch) quiche pan

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

INGREDIENTS

• 2 tablespoons butter
• 4 large onions, sliced
• 4 slices rye bread
• 2 eggs
• 1 cup sour cream
• 1/4 teaspoon salt
• ground white pepper, to taste
• 1/2 teaspoon caraway seeds
• 4 slices bacon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C.) Heat butter in a large skillet. Saute the sliced onions until soft and translucent; set aside.
2. Line a 10 inch quiche pan with bread. Place cooked onions in an even layer over the bread. In a small bowl, combine eggs, sour cream, salt, white pepper and caraway seeds. Pour egg mixture over bread and onions, then lay bacon strips over top.
3. Bake in the preheated oven 25 to 30 for minutes, or until filling is set

1. NUTRITION INFORMATION

2. Servings Per Recipe: 6

   Amount Per Serving

   Calories: 330

3. Total Fat: 25.1g
4. Cholesterol: 111mg
5. Sodium: 439mg
6. Total Carbs: 19.3g
7. Dietary Fiber: 2.4g
8. Protein: 7.9g

Gingerbread Houses Advice

As Hansel and Gretel discovered, a gingerbread house is irresistible. It makes an impressive holiday centerpiece and is an enchanting activity for kids of all ages.

With our tested recipes, easy-to-follow template and decorating suggestions, it’s not so difficult--just gather your supplies, get creative and have some fun!

Nibble, nibble little mouse...Who is nibbling at my house?

Planning and Building

Here are supplies you'll need:

• The pattern
• Gingerbread dough: double the recipe
• Rolling pin
• Cookie sheets
• Aluminum foil
• Plywood base or heavy cardboard, doubled to support the house
• Royal icing, recipe doubled
• Pastry bags and decorating tips
• Butter knife, palette knife or flat sandwich spreader
• A damp cloth for quick clean-ups
• Glue gun (optional)
  
  

Helpful tips:

• Allow a weekend to complete the house
• Have all supplies ready
• Read all instructions before you begin: you will need to double the gingerbread recipe to have enough dough
• Allow the gingerbread to cool thoroughly before assembling
• Make icing ahead of time
• Keep icing covered with a clean damp cloth (touching icing) and plastic wrap at all times to prevent it from drying out
• Adjust the consistency of the icing by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. It should be thick and stiff.
• Prepare the base for your house by covering plywood or heavy cardboard with several layers of foil
• Use canned goods from the pantry to stabilize the walls during assembly; remove them before adding the roof
  

The house that Jack built

• Visualize the "yard." Will you have a walkway? Trees? A fence? Set the house at an angle for a pleasing presentation.
• When assembling, apply a generous amount of icing to one side of the joint and press an un-iced side to the edge and hold until set. (See step-by-step articles for more photos.)
• Apply icing-glue to the bottom of your pieces for more stability; adhere them to the foil/plywood base.
• Allow 30 minutes for the front, side walls and back of house to dry and firmly set before adding the roof.
• You’ll need an extra pair of hands when adding and securing the roof.
  Allow house to dry completely before decorating: a minimum of 4 hours, preferably overnight.
  

Problems?

• Don't worry; you'll be able to fill gaps and cover errors later with more icing and decorations.
• A fool-proof assembly method, if you're not going to eat the gingerbread, is to use a glue gun. Use icing to finish the look.
• Icing can be kept at room temperature overnight. Be sure it is well-covered with a damp cloth and plastic wrap.

Decorating

This is the fun part! The decorations you choose are limited only by your imagination.

You’ll need:

• Royal icing
• Pastry bags and tips
• Cookie sheets
• Assorted candy (see step-by-step Gingerbread House articles)
• Butter knife or flat sandwich spreader
• Tweezers
• Knife
• Super glue (for adult use only; do not use if you will be eating the gingerbread house or candy)

Helpful tips

• Have a plan for decorating. Think about how you want your house to look and what candy should go where.
• Have candy and decorating supplies ready.
• Save time and make accessory items ahead of time: snowmen, trees, carts, candles and

  

  fences can be made while you’re waiting for the house to dry.
• Apply candy decorations by putting a small dab of icing to the underside of the candy and hold it in place until set.
• Use extra dough scraps for decorative cut-outs.
• Keep the tip of your pastry bag covered with a damp cloth in between decorating to prevent hardening.
• Use tweezers to adhere small items to the house.
• You may need super glue to adhere top-heavy items, like lamp posts.

  Storage

  Help your house survive the nibbles of your children!

  • Moisture is a decorated cookie’s worst enemy: display the house in a cool dry place.
  • Cover at night to seal out moisture and dust; lightly drape a clean trash bag over the house and base.
  • Gingerbread houses can last up to a year, if you choose not to eat them. Spray with a clear lacquer for maximum protection.
  • Cover with a plastic bag and store in a box with some Styrofoam “peanuts” to protect house from damage.

Tips for your cooking.

Rolling and Cutting

You will find cookie dough much easier to work with after it's been refrigerated for at least half an hour. Keep cookie cutters from sticking to the dough by misting them very lightly with cooking spray. If you're cutting out delicate or large shapes, save them from falling apart by rolling out the dough on parchment paper, lifting off the scraps, then sliding the paper directly onto a baking sheet.

Frosting

One popular frosting for sugar cookies is a simple glaze of confectioners' sugar and either milk or fruit juice. By adjusting the ratio of liquid to sugar, you can make this glaze as thick or as thin as you'd like. Royal icing is another option: it dries to a hard, crunchy finish and also holds up well in the mail. Buttercream frosting is soft and thick; tasty, but not good if you plan to stack the cookies. Instead of frosting, you can also dip half or all of a cookie in chocolate and then in chopped nuts or crushed candy canes.

Other Decorating Ideas

Instead of frosting, you can decorate the cookies before you bake them! Sprinkle on coarse colored sugar, nuts, colored sprinkles, silver dragees or other small candies. Alternatively, make colorful designs on the unbaked cookies by painting them with a mixture of egg yolks beaten together with food coloring. The finished cookie will be bright and glossy.

Mailing

When making cut-out cookies for mailing, choose fairly sturdy shapes without too many small protrusions. Pack decorated, dry cookies in a flat, sturdy container with a tight-fitting lid. Lay down a selection of cookie shapes in a single layer, fitting them together as closely as possible. Now pile more cookies into the container, stacking same-shape cookies on top of each other. When the container is full, put wadded-up pieces of wax paper or unbuttered popcorn into any empty spaces, then seal the lid. Wrap the container in bubble wrap, then pack it into a box that is further padded with foam peanuts. The cookies should arrive fresh and beautiful and full of home-baked love.

Butternut Kisses - for Christmas

Butternut Kisses
SUBMITTED BY: Cindy Carnes
"This cookie recipe is made every year for the holidays; my family can't have Christmas without them."
Original recipe yield:
2 1/2 dozen

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ground walnuts
• 60 milk chocolate candy kisses, unwrapped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, eggs and vanilla.
3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

   NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 191

5. Total Fat: 11.2g
6. Cholesterol: 33mg
7. Sodium: 115mg
8. Total Carbs: 20.7g
9. Dietary Fiber: 0.8g
10. Protein: 2.6g

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

SUBMITTED BY: Christine L.
"This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup. Originally submitted to ThanksgivingRecipe.com."
Original recipe yield:
8 to 10 servings

INGREDIENTS

• 7 cups low-sodium chicken broth
• 3 pounds baking potatoes, peeled and cubed
• 1 1/2 pounds rutabagas, peeled and cubed
• 1 1/4 pounds parsnips, peeled and cubed
• 8 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 3/4 cup butter, softened
• 3 onions, thinly sliced
• salt and ground black pepper to taste

DIRECTIONS

1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
2. Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

   NUTRITION INFORMATION

   Servings Per Recipe: 9

   Amount Per Serving

   Calories: 372

5. Total Fat: 17g
6. Cholesterol: 44mg
7. Sodium: 274mg
8. Total Carbs: 50.1g
9. Dietary Fiber: 9.4g
10. Protein: 7.9g

Rum Truffles perfect for Christmas

Rum Truffles

SUBMITTED BY: Michelle Chen
"These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!"

Original recipe yield:
24 truffles

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	1 Hr 50 Min

INGREDIENTS

• 8 (1 ounce) squares bittersweet chocolate, chopped
• 1/4 cup cream
• 2 tablespoons unsalted butter
• 1/2 cup chocolate cake crumbs
• 2 teaspoons dark rum
• 1/2 cup chocolate sprinkles

DIRECTIONS

1. Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Note

I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freezer. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 98

• Total Fat: 6.2g
• Cholesterol: 8mg
• Sodium: 9mg
• Total Carbs: 9.6g
• Dietary Fiber: 0.8g
• Protein: 0.9g

Mexican Turkey

SUBMITTED BY: VALERIA97
"What a great and easy way to use leftover holiday turkey! You can make tacos, burritos, Mexican sandwiches (tortas), etc."
Original recipe yield:
4 servings

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

INGREDIENTS

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 pound shredded cooked turkey
• 1 teaspoon garlic powder
• 1 large fresh tomato, chopped
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS

1. Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in turkey, and season with garlic powder. Stir in the tomato. Pour in water, sprinkle with cilantro, and season with salt and pepper. Cover skillet, and simmer 5 minutes, or until heated through.

   NUTRITION INFORMATION

   Servings Per Recipe: 4

   Amount Per Serving

   Calories: 225

2. Total Fat: 7g
3. Cholesterol: 86mg
4. Sodium: 183mg
5. Total Carbs: 5g
6. Dietary Fiber: 1.1g
7. Protein: 34.1g

Eileen's Spicy Gingerbread Men

Eileen's Spicy Gingerbread MenSUBMITTED BY: STEPH67
"Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses."
Original recipe yield:
2 1/2 dozen

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

4. NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 87

5. Total Fat: 3.3g
6. Cholesterol: 7mg
7. Sodium: 102mg
8. Total Carbs: 13.6g
9. Dietary Fiber: 0.3g
10. Protein: 1g

Quick : 15 min Amy's Triple Decker Turkey Bacon Sandwich

Amy's Triple Decker Turkey Bacon Sandwich

SUBMITTED BY: Amy
"Layers of turkey bacon, Cheddar cheese, lettuce, tomato, and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day." Original recipe yield:
1 serving

PREP TIME	5 Min
COOK TIME	2 Min
READY IN	7 Min

INGREDIENTS

• 2 slices white bread
• 1/4 cup mayonnaise
• 3 lettuce leaves
• 1 tomato, thinly sliced
• 3 slices turkey bacon
• 3 slices Cheddar cheese

DIRECTIONS

1. Toast the bread slices.
2. Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

   NUTRITION INFORMATION

   Servings Per Recipe: 1

   Amount Per Serving

   Calories: 1106
   Total Fat: 90.4g
   Cholesterol: 197mg
   Sodium: 2230m
   Total Carbs: 35.5
   Dietary Fiber: 3.1g
   Protein: 40.3g

Breakfast: Strawberry Banana Crepes

Strawberry Banana Crepes

SUBMITTED BY: Shelly Soule
"My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. Shelly Soule Las Vegas, Nevada"
Original recipe yield:
18 crepes

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups milk
• 2 eggs
• 1 tablespoon butter
• FILLING:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup confectioners' sugar
• TOPPING:
• 2 cups sliced fresh strawberries
• 2 firm bananas, sliced
• 1/4 cup sugar (optional)

DIRECTIONS

1. In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
2. In an 8-inch nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
3. Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
4. In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

   NUTRITION INFORMATION

   Servings Per Recipe: 9

   Amount Per Serving

   Calories: 355
   Total Fat: 18.6g
   Cholesterol: 81mg
   Sodium: 128mg
   Total Carbs: 41.9g
   Dietary Fiber: 1.9g
   Protein: 6.9g

Roasted Pork, Fennel, and Onions - perfect for Christmas

Roasted Pork, Fennel, and Onions
SUBMITTED BY: Christine L.
"Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter."
Original recipe yield:
10 servings

PREP TIME	30 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 50 Min

INGREDIENTS

• 2 tablespoons butter
• 1 cup fresh sage
• 1 1/2 tablespoons freshly ground black pepper
• 2 teaspoons freshly ground cumin seed
• 1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
• 2 tablespoons olive oil
• 3 bulbs fennel, trimmed, tops reserved
• 1 1/2 cups orange juice
• 4 red onions with peel, halved
• 1/2 cup chicken stock
• 1 tablespoon balsamic vinegar
• salt to taste

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
3. Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
4. Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
5. Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 160 degrees F (72 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
6. Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
7. Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 311

• Total Fat: 17.5g
• Cholesterol: 73mg
• Sodium: 200mg
• Total Carbs: 14.4g
• Dietary Fiber: 3.3g
• Protein: 24g

Rosemary Chicken Noodle Soup - perfect for your dinner

Rosemary Chicken Noodle Soup
SUBMITTED BY: Rachel Monson
"This recipe is great for anytime of the year."
Original recipe yield:
8 servings

PREP TIME	10 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 30 Min

INGREDIENTS

• 8 cups water
• 2 pounds boneless, skinless chicken meat
• 2 tablespoons vegetable oil
• 2 tablespoons dried rosemary
• 1 tablespoon dried thyme
• 3 cloves crushed garlic
• 1 white onion
• 4 carrots, sliced
• 1 (16 ounce) package penne pasta
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
2. Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 469

• Total Fat: 17.6g
• Cholesterol: 76mg
• Sodium: 98mg
• Total Carbs: 46.8g
• Dietary Fiber: 3.8g
• Protein: 31.1g

Christmas Chocoberry Torte

Chocoberry Torte
SUBMITTED BY: Marc Boyer

"The flavors of strawberries and chocolate mingle together in this lovely dessert. This is an easy to make sweet torte. You may increase the amount of fruit to your liking. Raspberries or blueberries are awesome additions to this delicious torte."

Original recipe yield:
8 to 10 servings

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 tablespoon vanilla extract
• 2 cups frozen whipped topping, thawed
• 1 cup sliced fresh strawberries

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans; set aside.
2. In a medium-sized mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat with a spoon or wire whisk until batter is smooth. Divide evenly into prepared pans.
3. Bake for 22 to 25 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and place on wire racks to cool for 5 minutes.
4. Remove from pans and cool completely. Place one layer on serving plate; spoon 1 cup non-dairy whipped topping onto cake layer; top with second layer and remaining whipped topping. Before serving, arrange sliced sweetened fruit, well drained, on top of torte. Serve.

NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 284

• Total Fat: 10.9g
• Cholesterol: 0mg
• Sodium: 275mg
• Total Carbs: 44.7g
• Dietary Fiber: 1.8g
• Protein: 2.9g

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Mary Christmas =) - Pumpkin Pecan Cheesecake

I want to start this blog with something to do with this season.
So let's do "Pumpkin Pecan Cheesecake".

INGREDIENTS

* 1/2 cup chopped pecans
* 1/4 cup packed brown sugar
* 2 tablespoons butter, softened
* 1 (8 ounce) package cream cheese, softened
* 1/3 cup packed brown sugar
* 2 eggs
* 3/4 cup pumpkin butter
* 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
2. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes.
4. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

This Pumpkin Butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Mary Christmas =)

I want to start this blog with something to do with this season.
So let's do "Pumpkin Pecan Cheesecake".

INGREDIENTS

* 1/2 cup chopped pecans
* 1/4 cup packed brown sugar
* 2 tablespoons butter, softened
* 1 (8 ounce) package cream cheese, softened
* 1/3 cup packed brown sugar
* 2 eggs
* 3/4 cup pumpkin butter
* 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
2. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes.
4. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

This Pumpkin Butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.