Morning Show (445)

Tuesday, 01 September 2015 13:01

Pumpkin Spice Cheesecake


Makes one 9-inch cheesecake

Cheesecake Crust: 
1 1/3 cups Ginger snap cookie crumbs

6 Tbsp. (3/4 stick) unsalted butter 


Cheesecake filling:

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


Caramel Drizzle:

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.

Tuesday, 01 September 2015 12:36

Geek of the Week:

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

Tuesday, 01 September 2015 13:24

Chickpea and Corn Phyllo Cigars


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. 



Ranch Dressing

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.  

Thursday, 27 August 2015 10:00

Corn Succotash


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.

Wednesday, 26 August 2015 05:10

Geek of the Week: MileIQ

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 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).

MileIQ is free for Android and iOS devices.

Wednesday, 19 August 2015 06:20

Geek of the Week: Video Show

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.

VideoShow is free for Android and Android devices.

Watch the video below.  Made this morning, with VideoShow!

Thursday, 13 August 2015 18:54

Sausage Stuffed Mushrooms

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.

Wednesday, 12 August 2015 06:36

Geek of the Week: Periscope

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 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.

Thursday, 06 August 2015 19:24

Confetti Veggie Mini Sandwiches

 Serves 8

- 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

Friday, 31 July 2015 08:06

Prosciutto Melon Pasta Salad


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

Balsamic Vinaigrette
>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.

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