From My Kitchen to Yours...
A Family Tradition
Pumpkin Pie with Cheesecake Bottom

The other day I mentioned my Mom's signature dessert for the holidays, pumpkin pie with a cheesecake bottom and thought you might like to try this one yourself! I promise it is very easy to put together, especially if you use a pre-made pie crust, and quite delicious too!

As we were making our Thanksgiving dinner today, I ask Mom how long ago she started making this yummy dessert and she could not remember. I do know that she found the recipe in a Good Housekeeping Magazine years ago and gave it a try, it has been a family tradition ever since!

Pumpkin Pie with Cheesecake Bottom

1-9 inch unbaked pie crust
1-8 oz. package of cream cheese, softened
3/4 c. plus 2 Tbls. sugar divided
1/2 t. vanilla
3 eggs
1-1/2 c. canned pumpkin
1 t. cinnamon
1/4 t. each ginger and nutmeg
dash of salt
1 c. evaporated milk

Cheesecake Filling

Combine softened cream cheese, 1/4 c. sugar, 1/2 t. vanilla and 1 egg. Mix well. Spread on the bottom of a unbaked 9 inch pie crust.

Pumpkin Top

Combine canned pumpkin, 1/2 c. plus 2 Tbls. sugar, spices (we add a little more than the recipe calls for), salt, mix well. Blend in 2 slightly beaten eggs and evaporated milk. Carefully pour over cheesecake mixture. Bake at 350 degrees F for 65 to 70 minutes or until center is slightly set. Cool. Refrigerate any leftovers!

Have a Happy Thanksgiving and enjoy!

Blessings,

From My Kitchen to Yours....
A Family Favorite, Death by Chocolate Cheesecake

For as long as I can remember, my mom has made a delicious pumpkin pie with a cheesecake layer at the bottom. It is her signature dessert for the holidays, and it is wonderful! Well I, being a true chocoholic, like to throw a little chocolate into the mix of desserts, and you might say this is my signature dessert for all special occasions! This cheesecake has gone to more parties, family gathering and bake sales then there is time to mention and I am happy to share this decadent Death by Chocolate Cheesecake recipe with you for the upcoming holidays!

Death by Chocolate Cheesecake

Crust

1-1/2 c. chocolate graham crackers crushed into crumbs (one stack should do)
1/3 c. sugar
1/3 c. butter melted

Put graham crackers into a 1 gallon Ziplock freezer bag and crush into fine crumbs with a rolling pin. Place crumbs into a mixing bowl and add sugar and melted butter and mix together. Press mixture into the bottom and up the sides of a 10 inch springform pan.

Cheesecake Filling

2-8oz. packages of cream cheese softened
3/4 c. plus 2 Tbls. sugar, divided
1/2 c. cocoa powder
2 t. vanilla extract, divided
2 eggs
1 c. semi-sweet mini chocolate chips
1 8 oz. container of dairy sour cream

Heat oven to 375 degrees F.
Beat softened cream cheese, 3/4 c. sugar, cocoa and 1 t. vanilla extract in a large mixing bowl on medium speed. Add eggs one at a time and beat until blended. Stir in by hand chocolate chips. Pour into prepared crust. Bake for 20 minutes. Remove from oven to wire rack; cool 15 minutes.

Now, increase oven temperature to 425 degrees F.

In a small bowl mix together sour cream, remaining 2 Tbls. of sugar, and 1 t. vanilla, stirring until smooth. Pour over baked cheesecake filling and spread smooth. Bake 10 minutes in a 425 degree F oven. Remove from oven to wire rack, and run a knife gently around the edge to loosen cake from the sides of the pan. Cool completely; remove springform side of the pan. Chill in refrigerator for several hours before serving. In the rare event that you have any leftovers, store them in the refrigerator.

Enjoy!

Blessings,

From My Kitchen to Yours....
Polenta Pie

This delicious recipe came from Amy of the B-line, who shared it on her blog some time ago. It is very easy to make, and if you add a salad and some french bread you have a fantastic light dinner! Enjoy!

for the crust:

3/4 cup coarse cornmeal
1/2 teaspoon salt
3/4 cup cold water
1 cup boiling vegetable broth or chicken broth
olive oil

for the filling:

1 tablespoon olive oil
1 small onion, sliced
1 red bell pepper, sliced
1 small zucchini, sliced
a dozen mushrooms, sliced
2 cloves garlic, minced
2 teaspoons dried basil
1/2 teaspoon dried oregano
fresh black pepper
1/4 lb. shredded mozzarella cheese
2 small tomatoes, sliced

Combine the cornmeal, salt, and cold water in a small bowl, then add the mixture to the boiling vegetable broth. Whisk the mixture and cook for about 10 minutes over low heat, stirring frequently, until it gets very thick. Remove from heat and set aside until cooled.

Preheat the oven to 375 degrees. Oil a 10-inch pie pan and add the cooled polenta mixture to it. Use a spatula (or wet hands) to form the polenta into a smooth, thick crust over the bottom and side of the pan, then brush the surface of the polenta with olive oil. Bake for 45 minutes (uncovered).

While the crust bakes, heat 1 tablespoon olive oil in a medium sized skillet. Add the onion and sauté for 5-8 minutes, or until it begins to soften. Add the bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs and sauté for just a few minutes more.

Set the oven to broil. Sprinkle about half of the cheese onto the baked polenta crust, and then add the tomato slices. Spread the sautéed vegetables over the tomatoes and sprinkle the remaining cheese on top. Broil until the cheese melts and is all bubbly and browned and gooey.

Serves 4

Blessings,