Delicious Dishes

Pumpkin Cheesecake

Ingredients:

Crust

1/3 C margarine

1/3 C sugar

1 Egg
1 1/4 C flour

Cake
16 oz Cream Cheese, softened.
3/4 C sugar
16 oz Pumpkin
1/4 t ginger

1/4 t nutmeg

1/4 salt
2 eggs

Preparation Instructions:
Crust
Cream margarine  & sugar until light and fluffy. Blend in egg. Add flour, mix well. Press dough into a spring-form pan on bottom and 2 inches high on the sides.

Bake for 5 minutes at 400.

Cake
Mix ingredients well.  Pour over crust. Bake for 50 min at 350.

When the cake had cooled I dusted nutmeg and drizzled caramel sauce on top.

Mozzarella Sticks (Taken from Pass the Sushi)

Ingredients:

16 String Cheese Pieces

1/2 Cup of Flour

2 eggs

3 Tbs of Milk

2 Cups of Panko Bread Crumbs

1 Tbs Parsley

1/2 tsp Pepper

1/2 tsp garlic

Canola Oil, for Frying.

Slice the string cheese in half. 

Place the flour in a small bowl. In another sep­a­rate bowl, com­bine the bread crumbs with the pars­ley, salt, pep­per and gar­lic, stir to com­bine. In a shal­low dish, whisk the eggs with the milk to combine.

To assem­ble, one by one, dust the cheese in the flour, tap­ping the excess off. Next, dip the cheese in the egg mix­ture, cov­er­ing com­pletely. Then lastly, roll the cheese in the panko crumb mix­ture. Gen­tly remove and place on a bak­ing sheet. Place the sheet in a freezer for 20 — 30 min­utes to flash freeze sticks.

To cook, fill a medium saucepan with the canola oil until it reaches a height of about 1 inch. Heat over medium-high heat until hot.

When hot, add the moz­zarella sticks, 8 pieces at a time. Watch closely and turn over to evenly brown, cook­ing less than 2 min­utes. Do not allow the cheese to bub­ble and leak. Remove and drain on a paper towel lined plate.

Peanut Butter Popcorn Crunch

• 8 cups popped popcorn
• 2 cups pretzels
• 1/2 cup sugar
• 1/4 cup liquid honey
• 1/4 cup corn syrup
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla
• 1 cup chocolate covered peanuts

Mix together popcorn and pretzels. Place sugar, honey and syrup in a small saucepan. Bring to a boil. Lower heat and simmer for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until melted.

Pour hot peanut butter mixture over popcorn and pretzels. Toss until evenly coated. Allow to cool before adding chocolate covered peanuts.

Makes approximately: 10 cups

* Avoid the urge to boil the sugar mixture for longer then 2 minutes. This will make the coating set up too hard.

* If you won’t be eating this right away, lay it out on baking sheets to dry. This way it won’t clump together in one solid mass.