inspired by Philadelphia Cream Cheese cookbook
3/4 cup of crushed gingersnaps
1/2 cup toast pecans
1/4 cup brown sugar
1/4 cup sugar
1/4 cup butter, melted
Mix it all up together and press it into a springform pan. Chill for one hour.
1 1/2 cups canned pumpkin (not the pie filling)
1/4 c brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
3 pkgs (250g each) cream cheese, softened
1/2 cup sugar
2 Tbsp cream
1 Tbsp corn starch
1 tsp vanilla
Whisk together pumpkin and eggs, brown sugar, spices and salt. In a large bowl cream the cream cheese and 1/2 cup sugar with an electric mixer. Beat in cream, cornstarch, vanilla, then the pumpkin mixture. Pour into crust and bake at 350F 50-55 minutes or until centre is just set.
2 cups sour cream
2 Tbsp sugar
Mix together. Spread over top of hot cheesecake and bake 5 more minutes. Run knife around edge of pan after you take it out of the oven.
Chill overnight covered. Decorate with pecan halves.
This is for my brother because my niece is sick, but I thought a few of you would be interested.
One onion (or a part of an onion or no onion) cut up into bite sized pieces or smaller
1 clove of garlic (or a lot of cloves of garlic or garlic powder or no garlic) smooshed or chopped into the smallest possible pieces
3 carrots peeled and sliced thin or a handful of those baby peeled carrots, cut small (or more carrots or no carrots)
2 sticks of celery (or more or no celery) sliced or cut very small
Other optional vegetable ideas include but not limited to; zucchini, broccoli, cauliflower, tomatoes, green beans. Use fresh, frozen or canned. Fresh is best, but frozen is considered nutritionally a close second or just as good.
4 skinless chicken thighs, cut up into small pieces (or a couple of boneless skinless breasts)
2 litres of chicken broth (use the yellow powdered stuff if you have to, but don’t tell me if you do)
A sprinkle of parsely
Look in your cupboard for herbs (green stuff) you have on hand. Thyme, sage, basil, oregano are all good. Poultry seasoning is a blend of herbs that would also work well.
Salt, pepper and some hot pepper flakes or cayenne if you want.
Get a large pot, put it on medium and add some oil (if you have no oil, use butter or margarine) add the onions and cook for a few minutes, then add the garlic. Then add the chicken. Cook this and stir every now and then until the chicken is no longer pink and the onions look clear.
Throw the rest of the ingredients in. When the liquid starts to move, wiggle or bubble a little bit, this is called a simmer. Turn it down to low and let it simmer until the vegetables are cooked. The best way to tell if they’re cooked is to taste one.
If you want noodles in it, cook them separately and put them in. Same for rice. Or potatoes.
But I think a whole grain bun is better.
Making soup is an art not a science. Feel good about what you’re doing and don’t be afraid.