So here it is complements of Kraft:
Pumpkin-swirl Cheesecake
25 Ginger shaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped Pecans
25 Ginger shaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped Pecans
1/4 c butter, melted
4 pkg. Cream Cheese softened
1 c sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
Heat oven to 325*.Mix crumbs, nuts, and butter; press onto bottom of 13 x 9 inch pan.
Beat cream cheese, 3/4 c sugar and vanilla with mixer until blended.
Add eggs, 1 at a time, beating after each just until blended.
Remove 1 1/2 c batter.
Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half of pumpkin batter into crust;
top with spoonfuls of half the plain batter.
Repeat layers; swirl with kinfe.
Bake 45 min or until center is almost set. Cool completely.
Refrigerate 4 hours.
Today, I need to roast the pumpkin seeds that were left after cooking up my pumpkin. Yummy! I also saw a recipe for peppers stuffed with beans and rice that are cooked on the grill. Sounds like some of my garden peppers are destined for the grill tonight. Ignore their screams - I am experimenting tonight. If it is good, you just might see the recipe for it next Menu Monday.
"... trust ... in the living God,
who giveth us richly
all things to enjoy;"
all things to enjoy;"
I Timothy 6:17