Pumpkin Swirl Cheesecake

I love fall and winter because of all the yummy pumpkin recipes there are to make!! This is one I found last year on Yahoo! Food (they have since taken the link down), and I've made it several times since and everyone how's tried it has loved it!! It's delicious and is relatively easy, aside from the crushing of the gingersnaps.

Ingredients:
25 ginger snap cookies (Nabisco), finely crushed
1/2 cup pecans, finely chopped
1/4 cup butter, melted
4 (8 oz) pkgs cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Recipe makes 16 servings/slices
Weight Watchers points: 9 points per serving

Step 1: Preheat oven to 325F.
Step 2: Mix ginger snap crumbs, pecans, and butter until crumbs and pecans are completely moistened.
Step 3: Press crumb mixture firmly onto bottom of 9-inch springform pan.
Step 4: Beat cream cheese, 3/4 cup of the sugar, and the vanilla with electric mixer until well blended [I hand mixed and it works fine, but does take longer and more energy]
Step 5: Add eggs, one at a time, mixing on low speed after each additional just until blended.
Step 6: Remove 1 1/2 cups of the batter and place in small bowl; set aside.
Step 7: Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter.
Step 8: Spoon half the pumpkin batter on top of crust. Top with spoonfuls of half of the reserved plain batter.
Step 9: Repeat layers.
Step 10: Cut through batter with a knife several times for marble effect.
Step 11: Bake 55 min to 1 hour 15 minutes, or until center is almost set. Cool completely.
Step 12: Refrigerate at least 4 hours, or overnight.

Recipe's times:
Prep: 20 minutes
Cook time: 55 minutes
My times:
Prep: 1 hour
Cook time: 1 hour 15 minutes

My prep time includes crushing of the gingersnaps. Because they're such hard cookies, it does take a while, and destroys the bag I use while crushing. But it make a delicious crust!!

Ingredients

Crushing ginger snaps

Step 2

Step 3

Step 5

Step 7

Step 8 A

Step 8 B

Step 9 A

Step 9 B

Step 10

Right out of the oven

Roasted Tofu

Now that I've started Weight Watchers online, I've been seriously cutting back on the miscellaneous snacks and trying hard to stick to vegetables only (0 point foods). But I'm getting tired of carrots and cucumbers, so I wanted to see if there was a simple recipe for tofu that could be used as a snack, since it's a lean protein and delicious! I found several meal recipes using tofu, but none that was a Tofu only recipe, so I used a combination of several different methods I found online and came up with this Roasted Tofu recipe! Easy and low points for how much you get to eat (and protein!).

Ingredients:
1 lb (16 oz) Lite Firm Tofu
1/2-1 tbsp soy sauce
cooking spray

Weight Watchers points: 5 (for whole recipe)

Step 1: Place tofu on several layers of paper towel, top with more paper towels, and place one or more heavy objects on top. Let it sit for 20-30 minutes. This presses out all excess water from the tofu.
Step 2: Preheat oven to 450F. Cut tofu into 6 1/2-inch slices, then cut each slice into 8 cubes.
Step 3: Spray cookie sheet with cooking spray. Arrange tofu cubes on sheet so that the pieces don't touch.
Step 4: Brush each cube with soy sauce (you can do just the top or each exposed side).
Step 5: Spray light layer of cooking spray over tofu cubes.
Step 6: Place cookie sheet into over, bake for about 25 minutes.

Chinese Sausage and Tofu over Rice

This is a recipe I came up with on my own. Since I enjoy chinese sausage so much, I tried to think of other ways I could use it other than in Sticky Rice. And I thought that I could throw it in with the rice in a rice cooker. And to make it a little healthier, I figured I'd add tofu!! So here it is!! Quick, easy, and delicious!

Ingredients:
1 cup rice, white or jasmine
1 1/3 cup water
1 Chinese sausage link (lop chong)
1 scallion/green onion
8 oz extra firm tofu

Serves 2-3
Weight Watchers: 7 points per serving (serving = 1/3 of dish)

Step 1: Put rice and water into rice cooker bowl (you can rinse the rice beforehand or not, your preference).
Step 2: Slice Chinese sausage thinly, about 1/4 inch in width; add to rice cooker.
Step 3: Slice scallion; add to rice cooker.
Step 4: Cut tofu into 16-24 pieces (depending on how large you want your tofu pieces); add to rice cooker.
Step 5: Stir ingredients in rice cooker to mix slightly.
Step 6: Let the cooker run a normal cycle for rice; once it's on "Keep Warm" let it sit (additional steaming) for about 15 minutes.
Step 7: Season with soy sauce to taste; serve.

Prep time: 5 minutes
Cooking time: about 30 minutes (depends on rice cooker)
Total time: 35 minutes

Definitely a quick and easy dish, especially good for those days when you are rushed and tired after work, and yet don't want to eat fast food.

Triple Chocolate Tofu Brownies

I recently joined Weight Watchers Online, and have been looking for "healthier" or lower fat dessert to make....since I love desserts, but the girls at work don't seem to be eating as much of the stuff I bring in anymore, and I've heard some grumbling about fat and diet. Weigh Watchers had a note that said tofu can be substituted for heavy creams and such, so I decided to look into it, and I found this recipe on AllRecipes.com: Triple Chocolate Tofu Brownies. Now I admit, I was skeptical. Tofu in brownies? But I tried it, and it turned out pretty good!! I modified it slightly, so if you want to see the original recipe, visit the link!

Ingredients:

3/4 cup whole wheat flour

1/4 tsp baking soda

1/4 cup cocoa powder

1/8 tsp salt

10 oz pkg silken tofu, drained

1/4 cup olive oil

1 cup white sugar

4 tsp vanilla extract

4 1-oz squares Baker's unsweetened chocolate

1/2 cup Ghiradelli bittersweet chocolate chips

Weigh Watchers points: 3 per bar

Step 1: Preheat oven to 350F. Grease 8-inch square baking pan.

Step 2: Combine flour, baking soda, cocoa powder, and salt in a bowl.

Step 3: Place tofu in a blender; puree until smooth [the blender didn't work so well for me; next time I will try a food processor].

Step 4: Add olive oil and sugar to blender; blend for 1 minute.

Step 5: Pour tofu mix into mixing bowl; stir in vanilla extract.

Step 6: Melt unsweetened chocolate (using double broiler or microwave).

Step 7: Mix melted chocolate into tofu mixture until well-blended.

Step 8: Stir in flour mixture until thoroughly combined.

Step 9: Fold in chocolate chips.

Step 10: Pour into baking pan; bake about 30 minutes, or until toothpick inserted into center comes out clean.

Step 11: Cool before slicing into bars (24 bars).

Recipe times:

Prep: 20 minutes

Cooking: 40 minutes

My times:

Prep: 30 minutes

Cooking: 30 minutes

TOTAL TIME: 1 hour

This turns out very dark-chocolate-ty. Not bad, but a litter bitter for my taste (I don't go out of my way to eat dark chocolate). But if you are into dark chocolate, you will love this!!! You can't even tell there's tofu in it!!! Two thumbs up!

Ingredients

Step 2

Step 3

Step 5

Step 7

Step 8: Not mixed

Step 8: Mixed

Step 10

Chinese Sticky Rice (Nuomi Fan)

I love chinese sticky rice. Everytime I eat Dim Sum, I must order it (it's the stuff that's usually wrapped in a lotus leaf). And one of my favorite parts of sticky rice is the chinese sausage in it!! It's oh so yummy fatty goodness!!! So I decided to try my hand at making my own sticky rice, so I don't have to wait until the next time I find it at a restaurant (Davis/Sacramento area does not really have a wide selection of such things). I found this recipe online for the Sticky Rice. I halved the recipe from the link, since that supposedly made enough to feed a LOT of people. And.....ta da!!!! Delicious Chinese sticky rice!!! Pretty damn good if I do say so myself. Yes, it does take a long time (mostly prep/cooking waiting time), but totally worth it. And definitely easy to make for large groups.

Ingredients:
2 cups sweet (glutinous/sticky) rice
1 cup jasmine rice
12 Chinese dried shiitake mushrooms
4 Chinese sausages (lop chong)
1/2 lb Chinese BBQ pork
1/2 tbsp vegetable oil
1 1/4 tbsp soy sauce, divided
2 1/2 cups low sodium chicken stock
1 1/2 tbsp oyster sauce
1/2 cup chopped scallions
1/2 cup chopped cilantro

Makes about 2 quarts (serves about 8 people).
Weight Watchers points: 6 per serving (1/8 of recipe)

Step 1: In a 6-quart stockpot, wash all the rice in several changes of cold water until water is clear. Soak rice for 1 hour (in enough col water to cover).
Step 2: In a bowl, soak mushrooms in warm water for 30 minutes, until softened.
Step 3: When softened, drain and squeeze mushrooms, reserving the liquid. Cut off and discard stems and chop the cups.
Step 4: Chop sausage and bbq pork; set aside separately.

**Wait until rice is almost done soaking to proceed.
Step 5: Heat large wok/skillet over high heat until hot.
Step 6: Add oil and sausage; stir-fry 1 minute.
Step 7: Add mushrooms and por; stir-fry 3-4 minutes, until heated through.
Step 8: Add 1/2 tsbp soy sauce; stir to combine then remove from heat and set aside.

Step 9: Drain rice.
Step 10: Add chicken stock and 1 cup of reserved mushroom liquid; bring to a boil over high heat.
Step 11: Reduce heat to LOW, cover and cook 10 minutes.
Step 12: Uncover and quickly scoop sausage mixture on top of rice (don't mix).
Step 13: Immediately cover and continue cooking rice 25-30 minutes, or until liquid is completely absorbed and rice is tender.
Step 14: Let stand 5 minutes.
Step 15: Add 3/4 tbsp soy sauce, oyster sauce, scallions, and cilantro; stir to combine.

My cooking times:
Prep (including soak times): 1 hour 20 minutes
Cooking time: 45 minutes
TOTAL TIME: 2 hours 5 minutes

Ingredients

Step 1

Step 3

Step 4 (sausage)

Step 6

Step 12

Banana-Oatmeal Bread

I had a lot of bananas that were getting pretty ripe, so I searched for a recipe to try and use some up. And since it seems that most of the girls at work are now dieting or watching what they eat, I looked for a "healthy" or "low-fat" recipe. And I found this Banana-Oatmeal Bread at Myrecipes.com. I tweaked it a little bit, based on a couple of the reviews. Turned out pretty good, although finding the right amount of cooking time without burning it wasn't easy!

Ingredients:
1 cup brown sugar
7 tbsp vegetable oil [I used 5 tbsp]
2 large egg whites [I didn't use this]
1 large egg [I used 2 large eggs]
1 1/3 cups mashed ripe banana, about 2 large bananas [I used 3 large ripe bananas]
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon [I used 3/4 tsp]

Step 1: Preheat over to 350F.
Step 2: Combine sugar, oil, and eggs in large bowl; beat well.
Step 3: Combine banana, oats, and milk; add to sugar mixture, beating well. [I just added them directly to the sugar mixture and made sure to beat well]
Step 4: Combine flour, baking powder, baking soad, salt, and cinnamon; stir with a whisk.
Step 5: Add flour mixture to sugar mixture; beat just until moist. [I just added all the dry ingredients directly to the sugar mixture, beating until just mixed after every ingredient]
Step 6: Spoon/pour batter into a greased 9 x 5 inch loaf ban.
Step 7: Bake for 1 hour and 10 minutes or until wooden toothpick (or chopstick) comes out clean. [If you followed my version, I had to bake it for 50 minutes at 350F and then 40 minutes at 275F]
Step 8: Cool 10 minutes in pan on wire rack, then remove from pan and cool completely on wire rack.

My cooking time:
Prep: 20 minutes
Cooking time: 1 hour and 40 minutes (including cooling)
TOTAL TIME: 2 hours

I think it turned out pretty good. It's kind of dense (probably due to the exhorbitant amount of banana I used), but nummi all the same!

Baked Nian Gao

Nian Gao is also known as Chinese New Year cake. Although Chinese New Year is still quite a ways away, I've been wanting to try this recipe out for a while, and since I had all of the ingredients....here it is! Nian Gao is usually steamed, and optionally pan-fried afterwards. I've never heard of baked nian gao before, but there's a first time for everything, and this recipe looked quick and easy. I've always loved traditional plain Nian Gao, although it is frequently made with azuki (red) beans...which I'm not very fond of. I found this recipe at About.com; Baked Nian Gao.

Ingredients:
16 oz (1 box) Mochiko rice flour, plus a little extra for sprinkling on pan
1 stick (8 tbsp) of butter or 3/4 vegetable oil [I used butter]
3 eggs
2 1/2 cups milk [reviews said the recipe tended to be liquidy, so I used 2 cups]
1 to 1 3/4 cups sugar (depending on how sweet you want it)
1 tbsp baking soda
1 can red azuki beans [which I did not use]

Step 1: Preheat oven to 350F. Lightly grease 9 x 13 inch baking dish, and sprinkle flour over it.
Step 2: Mix all ingredients with an electric mixer for about 2 minutes [or hand mix with whisk until consistent throughout]
Step 3: Pour mixture into baking dish. **
**If using azuki beans, pour 1/2 flour mixture into dish, layer beans on top, then pour rest of mixture
Step 4: Bake 40-50 minutes, or until chopstick comes out clean.

Recipe cook times:
Prep: 5 minutes
Cook: 50 minutes
My cooking times:
Prep: 5 minutes
Cook: 40 minutes

I think it turned out okay, for the first time. I definitely overcooked it (it's slightly burnt), and I had it in for 40 minutes...but I made the grave mistake of not checking on it near the end. It definitely tastes good!!! It's kind of the consistency of cake, but a little stickier like mochi. I love it!!! I used only 1 cup of sugar, so it could be a little sweeter, but it's also fine the way it is. Next time I make this, I'll be sure to check it at 30 minutes; the cook time might be off because I didn't use beans.

Pineapple Upside-Down Cake

Dan has told me in the past that this is one of his favorite cakes. I must admit, I've never had it before...and it goes without saying I've never made it (or anything like it) before. But I shall boldy go where...I have never gone before... I tweaked a recipe I found in my Baking: A Commonsense Guide cookbook since I don't have a ring tin, so the recipe below is my version of the Pineapple Upside-Down Cake. It turned out pretty tasty, if a little on the dry side. Enjoy!!

Ingredients:
1 tbsp unsalted butter, melted
2 tbsp firmly packed brown sugar
1 can (at least 1 lb) pineapple rings in natural juice
4 oz (8 tbsp) unsalted butter, softened
3/4 cup granulated sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
3 tsp baking powder

Step 1: Preheat oven to 350F.
Step 2: Lightly grease 8-inch round cake pan.
Step 3: Pour melted butter into base of the pan and tip to coat evenly.
Step 4: Sprinkle bottom of pan with brown sugar.
Step 5: Drain pineapple, reserving 1/2 cup of the juice.
Step 6: Cut the pineapple rings in half, arrange on the base (put one whole ring in the center).
Step 7: Beat the softened butter and sugar until creamy.
Step 8: Add eggs individually, beating well after each addition.
Step 9: Add vanilla extract, beat until combined.
Step 10: Fold in flour and reserved pineapple juice, alternating.
Step 11: Spoon mixture evenly over the pineapple and smooth surface.
Step 12: Baker for 35-45 minutes, or until a skewer comes out clean when inserted in the center.
Step 13: Leave in pan for 10 minutes, then turn out onto a wire rack to cool.

Cookbook times:  Prep: 20+ minutes, Cooking: 40 minutes
My cooking times:
Prep: 35 minutes
Cook/baking: 45 minutes + 10 minutes cooling
TOTAL TIME: 1.5 hours

Ingredients (minus eggs)

Step 6

Cream Cheese Snowball Cookies

Well...I tried something really new....and it turned out okay. Not great or stupendous, but okay. I found this recipe, Cream Cheese Snowball Cookies, on Allrecipes.com. It had many reviews, and most of them were positive (with a few suggestive revisions). The texture puts me off a little, but granted, it does kind of remind me of snowballs...very soft, fall apart easily. The taste is good, with a slight almond essence. If you try these out, let me know what you think!

Ingredients:
1 cup powdered sugar
1/2 cup finely chopped walnuts (optional) [I didn't use these, maybe it would have turned out better]
1/2 cup shortening
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup white sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour

Step 1: Preheat oven to 350F.
Step 2: Sift powdered sugar into a shallow bowl, mix in walnuts (if desired), and set aside.
Step 3: Beat shortening, butter, cream cheese, and sugar together in a bowl until mixture is creamy and thorougly blended.
Step 4: Mix in almond extract, vanilla extract, and flour; stir to combine.
Step 5: Scoop up dough by rounded tablespoons [I used my small scoop (PC)] and roll into balls.
Step 6: Place balls about 1 1/2 inches apart on ungreased baking sheet(s).
Step 7: Bake 6-10 minutes, or until cookies turn slightly golden at edges.
Step 8: Let the cookies cool for 1-2 minutes, then roll in powdered sugar while still a little warm.

Recipe's time estimate: 30 minutes
My total cooking time: 40 minutes

I think I'll try these again, but will use one or more of the suggestions people provided on Allrecipes.com. I'll post my revision and let you know how it goes! :)

Jessica's German Chocolate Cake

Yes....again with the German Chocolate Cake. Since there were some points to the last one that I didn't like (namely the runny frosting), I decided to combine a couple different recipes, thereby making my own!! MWAHAHAH! Ok...well, first off, this is quite a bit simpler than the other one (although not completely made from scratch...). Secondly, two thumbs up for the frosting, if I do say so myself.

Ingredients:

~Cake~

Betty Crocker's German Chocolate cake mix

~Filling~

2 egg yolks

3/4 cup sugar

3/4 cup evaporated milk

3 tbsp unsalted butter

1 cup shredded unsweetend coconut [I yet again had to use sweetened]

1 cup chopped pecans

1 tsp vanilla extract

~Frosting~

1 (8 oz) pkg cream cheese

1/3 cup confectioner's sugar
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips

Cake
Step 1: Make cake according to package directions. If using two round cake pans, grease pan and put parchment paper on bottom of pans (this makes it a lot easier to remove the cake). I did this using two 8-inch round cake pans.
Step 2: While cake batter is baking, prepare filling and frosting.
Step 3: Let cake cool completely before assembly.

Filling
Step 1: Whisk together egg yolks and sugar.
Step 2: Whisk in evaporated milk, then butter.
Step 3: Cook over low to medium heat in medium saucepan, stirring constantly until the mixture thickens and lightly coats spoon (about 10 minutes). Do not let mixture boil. [If it bubbles slightly, it's OK]
Step 4: Remove from heat and stir in coconut, pecans, and vanilla.
Step 5: Transfer to a bowl and let cool completely.

Frosting
Step 1: Using microwave (or double boiler) melt chocolate.
Step 2: Add heavy cream; mix until smooth. Remove from heat, if using stove.
Step 3: In separate bowl, cream together sugar and cream cheese until smooth.
Step 4: Slowly add chocolate mixture. Mixture will thicken as it cools.

Assembly
Step 1: Place one cake on serving plate.
Step 2: Using half the filling (or appropriate amount depending on how many layers you have), spread on cake.
Step 3: Place second cake on top of filling.
Step 4: Spread rest of filling on top of cake.
Step 5: Spread frosting on sides of cake [don't be shy, you'll have plenty of frosting].
Step 6: Using a piping bag or decorator, use rest of frosting to put rosettes or decorative border on cake. Use any extra frosting along base of cake (rosettes, etc.)

Store cake in refrigerator.

Total cook time (not including cooling period): 1 hour 20 minutes

Not bad. A lot less involved, and it took a lot less time all together. And it was fantastic!! I love cream cheese frosting. ^^

Ingredients

Cake: Step 1

Filling: Step 3

Filling: Step 5

Frosting: Step 2

Frosting: Step 4

Assembly: Step 2

Assembly: Step 4

Beef Enchilada Casserole

This dish is quick and easy, simplistic with it's few ingredients and few dishes required (easy clean is never a bad thing!). I found this recipe in Pampered Chef's 29 Minutes to Dinner. I've made it several times now, and it's always delicious. :)

Ingredients:
1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix (PC) [you can sub taco seasoning]
1/4 tsp salt
1 can (10 oz) enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 6-inch yellow corn tortillas
1/4 fresh cilantro, chopped
1 cup shredded Colby & Monterey Jack cheese blend
Sour cream & lime wedges (optional)

Step 1: Combine beef, seasoning mix, and salt in skilled; cook over medium-high heat 8-10 minutes or until beef is no longer pink (make sure to break beef into crumbles; I used my Mix 'N Chop (PC)).
Step 2: While beef is cooking, place tortillas in a stack and cut into 1-inch strips [recommend using a pizza cutter].
Step 3: Add enchilada sauce, water, and salsa to skillet; bring to a simmer and remove from heat.
Step 4: Arrange half the tortillas evenly over bottom of Deep Dish Baker (PC) [I used my Deep Covered Baker].
Step 5: Top tortillas with half of the beef mixture, then half of the cheese. Sprinkle 2 tbsp of the cilantro over the cheese.
Step 6: Top with remaining tortillas, beef mixture, and cheese.
Step 7: Microwave baker on High 3-5 minutes or until cheese is melted.
Step 8: Garnish with remaining cilantro.
Step 9 (optional): Serve with sour cream and lime wedges.

Cookbook time estimate: 21 minutes
My cook time (including prep): 27 minutes

Woo almost there! Still, any meal that takes less than 30 minutes to make is definitely OK!!! Of course, it's not a "complete" meal, but you can quickly steam veggies in the microwave or serve with a salad.

Ingredients

Step 1

Step 2

Step 3