My Cookbook

Pumpkin Cheesecake

3 – 8 oz. packages of cream cheese (room temperature)

Beat with mixer and add:

1 – 15 oz. can of pumpkin

3 eggs

1 egg yolk

1/8 tsp. cloves

1/8 tsp nutmeg

½ teaspoon cinnamon

¼ cup sour cream

1 ½ cup sugar

2 tablespoons flour

1 teaspoon vanilla

Mix with electric mixer until blended. Add flour and mix. Add vanilla. Put into springform pan after you make crust.

350 degrees for 1 hour. Let rest 15 minutes. Refrigerate.

Crust for pumpkin cheesecake

1 – ¾ coup graham cracker crumbs, crushed

2 tablespoons brown sugar

½ teaspoon cinnamon

Toss together and then add 1 stick of melted butter to the crumbs. Press into the bottom of the springform pan with measuring cup.

Hey there. Since this is getting followers, I decided to look up the links and photos for the recipes since most are from Taste of Home anyway. Some are very old though and not from a magazine or website so they won’t have pictures, that is, unless I take one the next time we eat! 

So, enjoy the new and improved cookbook. 

Citrus Salad

Ingredients

• 1 cup cubed fresh pineapple
• 1 cup fresh orange pieces
• 1 cup fresh tangerine pieces or 1 can (11 ounces) mandarin oranges, drained
• 1 cup (8 ounces) sour cream
• 1/2 cup miniature marshmallows
• 1/2 cup flaked coconut
• Lettuce leaves, optional

Directions

• In a large bowl, combine the fruit sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in a lettuce-lined bowl or on individual lettuce-lined plates. Yield: 6-8 servings.

(Source: tasteofhome.com)

Many of These (Taste of Home) Recipes on Pinterest

I made a board because I found a lot of the old favorites of my family on Taste of Home’s website.

http://pinterest.com/hollyhockdanu/favorite-taste-of-home-recipes/

Honey-Glazed Chicken

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 broiler/fryer chicken (about 3 pounds), cut up
• 1/2 cup butter, melted, divided
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1 tablespoon reduced-sodium soy sauce
• 1-1/2 teaspoons curry powder

Directions

• In a large resealable plastic bag, combine the flour, salt and cayenne pepper; add the chicken pieces shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat.
• Bake, uncovered at 350° for 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.

(Source: tasteofhome.com)

Ginger Chicken

Ingredients

• 1 egg white, lightly beaten
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon white pepper
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• SAUCE:
• 1/2 teaspoon cornstarch
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sugar
• STIR-FRY:
• 1 tablespoon plus 2 teaspoons peanut oil, divided
• 1 medium green pepper, julienned
• 3 green onions, cut into 1-inch lengths
• 1/2 cup canned bamboo shoots, finely chopped
• 2 to 3 teaspoons minced fresh gingerroot
• 1/4 cup slivered almonds, toasted
• Hot cooked rice, optional

Directions

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
• Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
• Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
• Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

• Yield: 4 servings.

(Source: tasteofhome.com)

Taco Lasagna

Ingredients

• 1 pound ground beef
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 2/3 cup water
• 1 envelope taco seasoning
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 6 flour tortillas (8 inches)
• 1 can (16 ounces) refried beans
• 3 cups (12 ounces) shredded Mexican cheese blend

Directions

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
• Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
• Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

(Source: tasteofhome.com)