Makes one 9-inch cheesecake
1 1/3 cups Ginger snap cookie crumbs
6 Tbsp. (3/4 stick) unsalted butter
16 oz (2 cups) cream cheese, room temperature
3/4 cup superfine sugar
¼ cup corn starch
3 large eggs
½ cup pumpkin puree
2/3 cup sour cream
3 teaspoons pumpkin pie spice
1/4 cup evaporated milk
15 soft caramels, unwrapped
Preheat the oven to 350° F.
Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter. Press crumb mixture into pan and up sides a little of a 9 inch spring form or removable bottom cheesecake pan. Freeze crust for 20 minutes.
In a small saucepan, heat evaporated milk and caramels until the caramels are melted. Remove from heat and allow to cool slightly.
In a kitchen mixer, beat the cream cheese to a smooth consistency. Mix in sugar and cornstarch. Beat in eggs and pumpkin a little at a time. Mix in the sour cream.
Wrap the outside of the cooled spring form pan or removable bottom pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake. Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Drizzle caramel into cheesecake filling and softly swirl into filling. Fill the baking dish with boiling water to come about half way up the spring form pan.
Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap. Allow the cheesecake to cool.
Once cooled, cover top of spring form pan with plastic wrap and place in refrigerator overnight.
This web site tells you if the food in your pantry, or the expired food in your fridge, or the stuff in the back of your freezer is still good!
Food past the expiration date may not be bad. Sometimes manufacturers use those dates for quality control and inventory control at the grocery store. Use this web site when you're in doubt.
The site will also tell you if the food can go into the freezer...and for how long. Handy kitchen tips, storage suggestions, even a Q&A section.
If you can eat it, it's listed on StillTasty.com.
2 cups canned chickpeas, drained and rinsed
1 tsp. ground cumin
1 tsp. paprika
1 tsp. poultry seasoning
1 tsp. chili powder
1 Tbsp. fresh parsley leaves, chopped, a handful
½ cup roasted corn kernels
1/2 cup shredded cheddar cheese
4 sheets fillo dough
4 Tbsp. butter, melted
Place chickpeas, spices and parsley in a food processor. Blend until smooth. Fold in corn and cheese.
Place a piece of fillo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of fillo over the last buttered sheet to make 4 layers. Cut fillo into 2-inch squares.
On one corner of each of the squares, place about 1 1/2 tsp. of filling. Fold edges over filling so it resembles an open envelope, and then roll up tightly to make mini egg rolls. Place rolls on a sheet pan and butter the tops of each.
Bake in oven to 425°F for 10 to 15 minutes, until golden brown.
1 cup mayonnaise
½ cup buttermilk
½ teaspoon dried parsley
¼ teaspoon dried dill weed
¼ teaspoon dried celery seed
½ teaspoon dried garlic powder
1 teaspoon salt
¼ teaspoon pepper
Mix all ingredients together in a bowl.
2 Tbsp. olive oil
1 small onion, diced
½ cup raw bacon or pancetta, chopped into pieces
4 cups corn
1 clove garlic, minced
2 med. zucchini, diced
1 yellow bell pepper, deseeded & diced
2 cup tomatoes, chopped
2 Tbsp. fresh basil, chiffonade
2 cups cooked lentils
Sea salt and freshly ground pepper
Cook lentils according to package directions.
Heat oil in sauté pan over medium-high heat. Sauté bacon and onion until onion is transparent. Add corn, garlic, and bell pepper. Sauté 3-4 minutes. Add zucchini and tomatoes. Stir occasionally, until vegetables are tender.
Add remaining ingredients including lentils and sauté together until all incorporated and cooked through.
If you drive your personal vehicle for work and have to turn in mileage reports, this app is a must-have. MileIQ tracks and records your drives and logs them, calculating the distance and value. When you're looking at the report and notice that the app logged your drive to lunch or to the ballgame, swipe left to classify it as “personal”. The app automatically creates a mileage log that's compliant with the IRS (calculating at 57.5 cents per mile), you can add tolls or parking expenses, then export the data as a spreadsheet or PDF.
THE DOWN SIDE: The app uses your phone's GPS to calculate your trips, which uses more battery life...but the company says GPS use is minimal and won't be the constant drain that a navigation app would be. Also, you only get 40 free drives per month...you can upgrade to $6 per month for unlimited drives (the company notes, an 11 mile drive earns you $6.16 worth of deductions, which covers the cost of the app).
This is one of the highest rated, free video editing apps available on the market. Shoot video right from the app or use video shot from your phone's native camera; trim or crop the clips the the length you want, zoom in or out, adjust the color; select from several transition effects like dissolves and wipes; add graphics to your video (like a newscast), using pictures from your library or taken fresh with the camera. There is also a large library of themed overlay graphics, animations and stickers you can add to give your video some pizazz! The app can upload videos directly to YouTube, social media or email. The app is fun for kids to play with, it's also a great tool for students to add a video component to their class projects.
Watch the video below. Made this morning, with VideoShow!
Makes 24 pieces
1/2 lb. Italian sausage
1/4 cup olive oil
24 cremini mushrooms, cleaned, stemmed
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 Tbsp. parsley, minced
Season mushrooms with salt and pepper and drizzle with olive oil. Divide the sausage evenly between the mushrooms. Place the mushrooms on a parchment paper lined baking sheet. Bake in a 400°F oven until sausage is cooked through, about 20 minutes.
Remove mushrooms from oven, top with mozzarella and parmesan cheeses and put back in the oven to melt for 5 minutes. Finish with a sprinkle of fresh parsley and serve.
This is twitter's live video streaming app. Send or watch live videos from users all over the world. Its as simple as downloading the free app, signing in with your twitter account...and you're off and running. The app uses your phone's camera and microphone to capture what is happening around you and share it online...in real time. Viewers also have the ability to comment and “like” your live stream. When you start recording, a link will pop up in your twitter feed and your friends (*who also have periscope) will receive an alert that you are broadcasting. When you end your Persicope, a link to “re-watch” the video is posted to your twitter feed. To watch live or archived streams, you must have the app on your phone. So far, there IS a way to emulate the Android app on your PC, but it's complicated, so for all intents and purposes, get the app on your phone. It's free on iTunes and GooglePlay.
- 1 cup cream cheese, softened to room temperature
- ¼ teaspoon dill weed or celery seed
- 1/8 teaspoon garlic powder
- 1 cup shredded vegetables (carrots, cucumber, red peppers, and broccoli)
- 1/4 tsp. salt
Fresh ground pepper to taste
- 16 slices sandwich bread, thin sliced
In a large mixing bowl fold together ingredients. Spread onto bread and make sandwiches. Trim crust and using a heart shaped (or shape of your choice) cookie cutter cut into sandwiches
4 cups cooked Gemelli pasta
1/8 cup minced scallions
3 cups fresh cantaloupe, diced
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
8 slices proscuitto slices
Preheat oven to 370°
Place prosciutto slices separately on a baking sheet. Bake until crisp, approximately 10 minutes. Allow to cool. Break into strips.
Toss ingredients together in a bowl with dressing
>1Tbsp fresh minced basil
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
salt and pepper to taste
In a food processor or blender, blend together dressing ingredients and adjust to taste.
Toss with salad.
The new Windows operating system releases today...and its free! If you reserved your copy through the icon in your system tray, it will download automatically and prompt you for an install when its ready. If not, make sure your system has run all of the latest updates, then click on the Windows 10 app in the system tray.
What you get with Windows 10:
-Microsoft Edge...their new Internet browser to replace Internet Explorer. Its a more interactive browser, giving you the ability to make notes, add events to your calendar and more!
-Cortana...Windows' version of Apple's Siri. A voice commanded assistant on your desktop
-The Start Menu (and button) return! Blending the old with the new, clicking the Start button brings up a menu that looks similar to the Start Menu we all knew and loved from yesteryear, but programs and apps are displayed as the Tiles you saw in Windows 8.
-Better multi-tasking functionality
-Xbox One integration
To learn more or find out if you're eligible for the free download, click here.
1 cup honeydew melon
3 Tbsp. fresh lemon juice
2 Tbsp. Acacia honey
1 Tbsp. freshly grated ginger
In a food processor, blend all ingredients together.
2 cups cantaloupe, diced
2 cups fresh pineapple, diced
2 cups strawberries, hulled & sliced
2 cups seedless grapes, halved
2 kiwis, peeled, sliced
Mix fruit together in a bowl. Toss with dressing just before serving.
Yummly is a recipe website with companion apps that is the Kayak, Pintrest & Netflix of recipe sites! We've seen the commercials for the travel deal web site that scans all other travel deal web sites to give you the best prices...Yummly pulls recipes from the top recipe sites and blogs like AllRecipes, Epicurious, Food52, Chow, Serious Eats and more. You can filter selections based allergies, or diets, or cooking time.
Like Pintrest, each recipe has an orange “yum” button you can click to add the recipe to your own, personal collection. And like Netflix, Yummly can even recommend recipes based on the recipes in your collection.
But wait, there's more! Yummly can sync with your health app and does the calorie-counting for you!
Makes (1) 8 inch tart or multiple tartlets depending on shell size
For Pate Sucre Tart dough:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup granulated sugar
1 pkg. vanilla sugar
4 lg. egg yolks
1/2 cup unsalted butter, cut into chunks
In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.
Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks until dough start to come together.
Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.
Roll out dough and place into tartlet sized pans. Double pan to keep dough from shrinking. Bake at 350 degrees F until golden brown and remove from oven. Cool completely. Spread raspberry jam in the bottom of the tart shell before adding the ganache layer.
Heat cream in a non-reactive sauce pan until almost boiling. Add cream to chocolate and let sit for 1 minute. Stir together until fully incorporated and chocolate is melted. Allow to cool slightly and spoon into ready baked tartlet shells.
Refrigerate tartlets until chocolate is completely firm. Top with fresh raspberries.
3/4 cup heavy cream
8 oz. semi-sweet chocolate
2/3 cup Raspberry Jam
1 pint fresh raspberries