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Showing posts from September, 2015

Lemon Chicken with Potatoes.

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Pumpkin Spiced Muffins

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Spiked Apple Crisp Shooters

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Got to try this recipe!
Betty Crocker Fall recipes:



Ready in only an hour, our spiked shooters use fresh apples and butternut schnapps to bring you the delicious taste of autumn (with a little added kick). Jessica Walker Ingredients Apple Crisp 4 medium tart apples, chopped (about 4 cups) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup butterscotch schnapps 1/2 cup butter, melted 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix Cream Layer and Topping 1 cup whipping cr…

Pumpkin Cheesecake with Gingersnap-Walnut Crust

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Doesn't Fall remind you of baking. Having the house smell of maple, clove or cinnamon, is so delightful. 

Here's a goody from Eating Well.

Ingredients4 ounces gingersnap cookies (18-20 1 3/4-inch cookies)1 cup walnut halves, divided4 teaspoons walnut oil or canola oil12 ounces reduced-fat cream cheese (Neufchâtel)1/2 cup granulated sugar1/2 cup packed dark brown sugar2 teaspoons pumpkin pie spice3 large eggs1 tablespoon vanilla extract1 16-ounce container nonfat cottage cheese1 15-ounce can unseasoned pumpkin puree PreparationPreheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly…