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Recipes
Mini Pumpkin Pie Cheesecakes
By Murphette
Instructions: Preheat oven to 325 degrees F
- 2 tablespoons unsalted butter, melted
- 1 ⁄4 teaspoon table salt
- 1 cup graham cracker crumbs
- 8 ounces light cream cheese, softened (approximately 1 cup)
- 1 cup plain canned pumpkin (not pumpkin pie filling)
- 1/2 cup dark brown sugar
- 3 large eggs
- 1 teaspoon pumpkin pie spice
Pumpkin Cheesecake Bars with Chocolate Topping
By Murphette
Directions 1. Preheat oven to 350 degrees F
- 1/2 cup butter
- 1 17 1/2ounce packageoatmeal cookie mix
- 2 8 ounces packages cream cheese, softened
- 1 3/4 cups sugar
- 3 eggs
- 1 15 ounce canpumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semisweet chocolate pieces
- 1/4 cup butter
- 48 pecan halves
Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing
By Murphette
Instructions: To make dressing: Stir together shallot, vinegar, maple syrup, Dijon mustard, and salt
- 2 TB chopped shallot
- 2 TB balsamic vinegar
- 2 TB maple syrup
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 cup extra virgin olive oil
- 4 pears, halved, cored
- 1 TB extra virgin olive oil
- 1 tsp lemon juice
- 8 cups baby arugula
- 2 cups chopped radicchio
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup candied pecans