Desserts

Gingersnap Pumpkin Cheesecake

59

AMAZING pumpkin cheesecake! The gingersnap crust really marries well with the pumpkin. This is becoming a holiday tradition for our family. Plus, if you visit the link to Dessert Now, Dinner Later!'s recipe page, you will find the secrets to NO CRACKS in your cheesecake.

16
For the Crust
1 1/2 cups gingersnap crumbs (about 30 store-bought cookies, crushed with a food processor)
1/4 cup sugar
4 Tbsp unsalted butter, melted
For the Filling (all ingredients at ROOM TEMPERATURE)
4 (8oz) packages cream cheese, room temperature (I totally used Neufchatel, but use Philadelphia, not the cheap store brand.)
1 1/4 cups sugar
3 Tbsp all-purpose flour
1 cup canned pumpkin puree, room temperature (I am a Libby's only snob on this ingredient)
2 Tbsp Homemade Pumpkin Pie Spice or McCormick/Store-Bought
1 Tbsp vanilla extract
1/2 tsp salt
4 large eggs, cracked open into a bowl, room temperature
Preheat oven to 350*F. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Wrap outside of springform pan with foil. Make crust: In a medium bowl, mix cracker...
See the full directions on my site
Nutritions

Calories
225

Sodium
239mg
9% DV

Fat
7g
11% DV

Protein
2g
5% DV

Carbs
37g
12% DV

Fiber
1.0g
3% DV

A pot of homemade Chicken and Rice Soup is a cozy farmhouse favorite! Made from scratch with tender chicken breasts, fresh vegetables and white rice, it's a nourishing meal that will warm you from the inside out. Add biscuits, dinner rolls, or a crusty loaf of bread to complete the satisfying, easy dinner on a chilly day.

2 bone in skin on chicken breasts
1 T canola oil
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrots
1 clove minced garlic
1 bay leaf
2 t minced fresh thyme
2 t minced fresh rosemary
8 c chicken stock
4 c cooked white rice
2 T chopped fresh parsley
1 T fresh lemon juice
12 cups
  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook...
    See the full directions on my site
Nutritions

Calories
7467

Sodium
8299mg
345% DV

Fat
81g
125% DV

Protein
269g
538% DV

Carbs
1348g
458% DV

Fiber
59g
238% DV

Tuna Noodle Casserole

481

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV
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