recipe

KNR, p. 282 “Pumpkin Pecan Cheesecake Bars”

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By now, you know that we love pumpkin in soup, smoothies, cookies, or other desserts. The flavor works well with several different spices and even complements chocolate.

This year, Sheila has been experimenting with ways to make a foolproof pumpkin bar. She tried a few recipes developed by some pretty famous people and found them to be too sweet or too complicated. She finally threw up her hands and created her own.

As always, I was the taste-tester. I might have gained a pound or two while I chomped away on the samples.

 

Pumpkin Pecan Cheesecake Bars

Sheila Kerrian
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 5 Tablespoons cold butter
  • 1 cup pecans, chopped fine
  • 8 ounces softened cream cheese
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 extra large eggs
  • 1 teaspoon vanilla
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

  • Preheat oven to 350.
  • Combine flour and brown sugar.
  • Cut in butter until crumbly.
  • Stir in finely chopped pecans, then set aside 1 cup for topping.
  • Lightly butter sides and bottom of 8-inch square baking pan.
  • Press remaining crumb mixture into the bottom of the pan.
  • Bake at 350 for 15 minutes, until edges are lightly browned. Remove from oven and let cool.
  • While the crust is baking, beat cream cheese and sugar until smooth.
  • Beat in the pumpkin, eggs, vanilla, cinnamon, and nutmeg, and pour the mixture evenly over the crust.
  • Sprinkle with set-aside crumb mixture.
  • Bake for 30-35 minutes until golden brown and puffs up in the center.
  • Cool on wire rack and cut into 9 bars.

Notes

May all your holiday snacks be delightfully delicious!

 

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KNR, p. 242 “The Kerrians’ Greek Salad”

 

It’s summer. It’s hot. It’s time for salads.  🙂

There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.

 

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"The Kerrians' Greek Salad"
Author: 
Recipe type: Greek
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 5 oz. bag of mixed greens or baby spinach
  • 2-3 medium tomatoes, diced, about 1.5 cups
  • 1 medium cucumber, peeled, diced, about 1.5 cups
  • 1 cup sliced black olives, drained
  • 4 oz. tomato-basil (or plain) feta cheese, crumbled
  • 3/4 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. basil leaves
  • 1/2 tsp. lemon juice
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder
Instructions
  1. Place greens, diced tomato, diced cucumber, sliced olives, and feta cheese into large serving bowl.
  2. Combine olive oil, red wine vinegar, oregano, basil, lemon juice, sea salt, black pepper, and garlic powder in a separate bowl and whisk until well blended.
  3. Pour dressing over salad and toss to coat evenly.

Serve with a frosty beverage and enjoy!

 

 

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KNR, p. 96 “Chocolaty Chocolate Banana Muffins”

 

WChocChocMuffins

Sheila tried out a new muffin recipe. I thought she was making cupcakes for dessert because of the mouth-watering chocolate smell in the air, but she said that these were going to be for breakfast instead. There’s less sugar than a cupcake, and they have fruit in them, so that qualifies as a breakfast treat. Works either way for me!

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Chocolaty Chocolate Banana Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • Standing mixer

Ingredients
  

  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1 jumbo egg (or 2 large eggs)
  • 1/2 teaspoon vanilla
  • 3/4 cup whole wheat flour, stone ground
  • 3/4 cup all-purpose, unbleached flour (King Arthur works nicely)
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup Ghirardelli cocoa powder
  • 1 teaspoon sea salt
  • 3 ripe bananas, mashed (about 1.5 cups)
  • 1 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Pre-heat oven to 375.
  • Set standing mixer at slowest speed.
  • Cream oil and sugar.
  • Add egg(s) and vanilla and beat until smooth.
  • Add flours, baking powder, and baking soda a little at a time and beat until smooth.
  • Add cocoa powder and salt and beat until smooth.
  • Add mashed bananas and mix thoroughly.
  • Add chocolate chips and stir until blended.
  • Divide mix evenly among greased, floured muffin tins (or use baking cup papers)
  • Bake 20-25 minutes in center of oven or until toothpick inserted into center of a muffin comes out clean.

Notes

*Photo by Patti Phillips

 

 

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