Turtle Pumpkin Cheesecake...

This is such a wonderful dessert for the upcoming holiday...this is a great dessert to make the day before the big day. It holds well for several days in the refrigerator, it just gets better and better...

Turtle Pumpkin Cheesecake
Crust
1 1/2 cups chocolate cookie wafers
1/4 cup of melted butter

Filling
1/4 cup of flour
3 tsp of pumpkin pie spice
1 15 ounce can of pumpkin
4 8 oz packages of cream cheese, softened
1 cup packed brown sugar
2/3 cups white sugar
5 eggs

Topping
1/2 cup toasted pecans
2 oz bittersweet chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup of caramel topping

Heat oven to 300 degrees, mix cookie crumbs and melted butter in 9 inch spring form pan...spread all over bottom of pan and bake in oven for 8-10minutes. Cool at room temperature for 5 minutes.

Meanwhile in another bowl mix pumpkin, flour and pumpkin spice...set aside.
In a large mixing bowl with a electric mixer whip the cream cheese until smooth and creamy, scraping down sides of bowl. Gradually beat in brown sugar and granulated sugar...
On low speed add eggs one at a time...mixing after each one...Gradually add in pumpkin mixture until smooth...pour over filling....

Bake I hour and 15 minutes until set on the edges and the center is still shaky, open oven door and let cake sit in the oven until cool...take out of oven and cool further on wire rack...place in the refrigerator and cool at least 6 hours of better overnight...

Just before serving, sprinkle toasted pecans over the top of the cake...heat the chocolate pieces up with the oil and spoon over pecans and the top with the caramel..adding more to the plate when serving...

pretty simple ingredients...I used gluten free Jo Joe's from, Trader Joe's for the crust....they worked well...if you eat gluten try the chocolate cookie wafers that are in a sleeve in every store...

 crumb the cookies, I used the blender but a food processor would work great too...

add melted butter and stir...spread evenly over the bottom of the pan and bake for 8-10 minutes...'

mix pumpkin, flour and spices...blend....

cream the cream cheese...

add sugar and eggs, beating after each one....

add pumpkin mixture....

pour over crust and place in the oven...and bake for 1 and a half hours and then...

cool in the oven that has been turned off and the door is propped open...

take out of oven and refrigerate, until time to eat...

roughly chop pieces of chocolate...

Toast the pecans in a pan.......

ta-da!!!!! the pecans are sprinkled on the cake and the chocolate drizzled...now ready for the caramel...

This is the best darn cake...holds up well in the refrigerator...if you don't eat it in one day.....

Cheers to Happy  !!!!!

1

Organic Smoked Chicken Salad...

 

Organic Smoked Chicken Salad....so good!!! We make this at my restaurant. It is a very popular salad. The good part or bad part, about having Celiac is, when I have a craving for something, I have to make it for myself, in my own kitchen. Recently I have been looking at this salad being served and smelling the smoked chicken and it makes my mouth water, so I decided it was time to make it for myself, at my own house. So in doing this you too get this special recipe and simple procedure from my house to yours!!!

This is a very simple procedure recipe! You start with a heated groovy pan or a hot plain skillet.

melt a half a cup of butter with 2 tablespoons liquid smoke, although this seems like a lot of liquid smoke, it is important for the flavor...

take two boneless, skinless chicken breasts and salt and pepper them on both sides...

place in hot skillet and liberally baste with smoked butter. Cook approximately 7-8 minutes on both sides...

still liberally basting with smoky butter...until chicken reaches at least an internal of between 165-180 degrees...(Your kitchen will smell heavenly at this point)

in the meantime toast some hazel nuts over medium heat until crisp but not burnt.

 

Here are the ingredients of this wonderful salad: organic salad mix, dried cranberries, fresh apples, blue cheese, toasted chopped hazelnuts and either homemade or store bought Italian vinaigrette...

and here you have it! toss the salad greens in the Italian vinaigrette, the sprinkle with the blue cheese, dried cranberries, hazelnuts and sliced apples. Then lastly slice and fan out the hot, delicious moist and well seasoned smoked chicken breast....Enjoy the best fall salad ever!!!!

 

Cheers to Happy  !!

Home Made Dark Truffle Oil Fries...

 

Dark Truffle oil...hmmmm...This intensely fragrant finishing oil is made from the highest quality Italian olive oil infused with clean, concentrated black winter truffles. Wonderfully earthy, it's heaven when used in risotto, pasta, or egg dishes or when drizzled over fresh mozzarella pizza or macaroni and cheese. I have read many times about truffle oil and still have never had it. It might be because of the price. It is very pricey..anywhere from $10 dollars to $50 dollars. I found mine at Trader Joes and paid the $10 dollars. I knew it was a gamble but I was sure I would love it. My boss at work has suggested we make Truffle fries on a new menu. I knew I better step up my game and at least try it. Man oh man, am I glad I did. It is so flavorful and delicious. There is no need for ketchup. It is so good plain.

 

 

cut your fries in even strips or use a mandolin to make even fries.

 

deep fry at 375 until perfectly golden brown.

 

drain the oil off on a piece of paper towel and sprinkle with course salt and pepper.

 

then sprinkle with the black truffle oil...

 

I used a separate pan. use sparingly. It doesn't take much.

 

toss back and forth...

 

place on a paper towel and shred parmesan cheese on top...

 

Now serve the very best French fries you have ever eaten! Guaranteed!!!

 

Cheers to Happy !!!