Hi all!
Well fall is upon us here in Wisconsin and it's that time of year when my body is starting to crave all those yummy comfort foods. Think pumpkin pie, chili, split pea & ham soup- homebaked bread.......you know what I mean- right? Real food that fills you up and keeps you going. No more grilled anything or a cold salad......I want rib-sticking- can't eat any more- kind of food!
This last week I have been dying to make some delicious pumpkin cheesecake and have been to 3 different grocery stores in search of canned pumpkin and guess what.............there is NO canned pumpkin anywhere in Wisconsin or Minnesota!! What the heck? Come on people- you are killing me here......all I need is one little can of pumpkin for one small cheesecake!
I finally talked to a fella at my local grocery store to see what the heck is up with the pumpkin situation and he explained that there has been a massive shortage due to last years crops being ruined.......so guess what- NO pumpkin cheesecake for me- RATS!! I'm entirely too lazy to actually go get a real pumpkin- carve it up- and then cook the insides just for one cheesecake (waaaaay to much work!) I did a bit of web surfing and found out that Libby's is actually shipping out canned pumpkin this week- many stores will be recieving shipments soon. Wohooo!!
Here is the recipe for that yummy pumpkin cheesecake- and it's super easy and quick to make! Hopefully I can get my hands on a can of that heavenly stuff soon and whip one of these up before I die!
Fluffy Pumpkin Cheesecake Pie
12 oz. softened cream cheese
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
2 eggs
1 cup canned or pureed pumpkin
1 graham cracker crust
In large mixing bowl beat the cream cheese till fluffy. Add the sugar and spice, beat again. Add eggs, one at a time just until combined, add pumpkin and mix some more (gently). Pour into crust and bake at 350 for 30 -35 minutes! Cool for 1 hour- then refrigerate for 3 hours! EASY and soooo YUMMY!
I've been quite into making my own pickled cucumbers recently too. My mom brought me a jar about a month ago and I nearly ate the whole thing in 2 days! (what a pig huh?) They were so good and they are super easy to make. No actual canning needs to get done (lazy again....ha ha) I just make them in the fridge using a clean old pickle/peanut butter jar and it takes about 1 week for them to soak and be perfect!
I use about 1/3 vinegar to 2/3 water, pickling salt, fresh dill weed, a clove or 2 of garlic, fresh cracked black pepper, a pinch of celery salt, and some sliced up white onions. I just slice up the cucumbers about 1/8" thick, cut them in half or quarters and let them soak in the brine. I try to remember to shake up the jar when I poke my head in the fridge.....but that doesn't always happen. I just prepared another batch this morning as my hubby and I devoured the last batch in a mere 3 days. I'm also going to try to do green beans this way too. My dear old mom brought me a jar of those as well- oooh they were heavenly!
Hope you enjoy my ramblings about food today.....and if you happen to see any canned pumpkin in Wisconsin
please let me know- I'll drive as fast as I can to go get some!! ha ha :)
I just got a subscription to
this awesome magazine as well- so many great healthy recipes in there.
Anne