BLUE CHEESE CAKE

it's that time of year, lots of parties and lots of food. the following recipe is easy. it can be made ahead and refrigerated and it can even be frozen. it serves 20 as an appetizer and even more when it is spread on crackers


finished cheese cake

ingredients at room temperature 
2 tablespoons butter
1 cup crushed cheese crackers
16 ounces cream cheese, softened
8 ounces blue cheese or gorgonzola
3 eggs
1/4 cup flour
1/4 teaspoon salt
1/4 cup picante sauce
1 cup sour cream
1/2 cup chopped green onions
1/2 cup chopped walnuts
1/2 teaspoon cajun seasoning(optional)

preheat oven to 325 degrees.
1. butter an 8 inch spring form pan and sprinkle cracker crumbs on the bottom and sides.
2. blend cheeses, flour, eggs, salt,cajun seasoning, picante sauce and sour cream till nice and creamy
3. fold in onions
4. pour mixture into pan( i pour the mixture slowly over a spatula so that the crumbs on the bottom are not      displaced)
5. sprinkle the top with walnuts

bake for 1 hour. cool and chill overnight

serve at room temperature.

                                                                        enjoy!

crab meat spread/ an appetizer

today i was going to a party and needed to take a 'dish to pass'. i had a pound of crab meat in the refrigerator and decided to revamp an old recipe that my friend linda gave me some 40 years ago. it has always been a popular recipe. alert everyone that it contains crab meat for those that are allergic.

ingredients
 8 ounces cream cheese
4 ounces sour cream
1 cube vegetable bouillon, pulverized ( i use my mortar and pestle)
1 tablespoon fresh lemon juice
1/2 teaspoon cajun spice

12 ounces crab meat, picked and drained,(i squeeze it with my hands to get out the excess moisture)
1 cup cocktail sauce
1/2 cup chopped arugula
crackers

place first five ingredients in bowl and mix till it is blended and smooth. i use my mixer.

spread mixture in an 8 or 9 inch pie plate or similar serving piece

spread cocktail sauce on top of cheese mixture.

sprinkle with chopped arugula ( parsley can be substituted but i like the little bite of arugula)

refrigerate till ready to serve.



enjoy!

pumpkin cheesecake

i will admit it, i have never met a cheesecake that i did not like but this one is a favorite. four stars from me. i have made it for at least 20 years and it has never failed me.

crust:

1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, softened

butter bottom and sides of a 9 inch spring form pan. pour in cookie crumbs and rotate so they adhere to bottom of pan. set aside

crumb crust

filling: all ingredients should be at room temperature

3 8-ounce packages cream cheese
3/4 cup granulated sugar
3/4 cup light brown sugar
6 eggs
1 16-ounce can pumpkin
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 cup heavy cream

preheat oven to 325 degrees. in an electric mixer beat together cream cheese and sugars. Add one egg at a time. add pumpkin, cream and spices. mix for 3 minutes and pour into prepared crust very gently.

 bake for approximately 1 hour and 35 minutes or until the filling is set. remove from oven and sprinkle with the pecan topping. return cake to oven and turn oven off ,leaving the cake in the oven until it cools, at least 45 minutes

pecan topping:
1 cup toasted,chopped pecans
6 tablespoons butter, softened
1 cup brown sugar

saute pecans in a tiny bit of butter till they are lightly browned

chop pecans and add to sugar and butter

 stir ingredients and sprinkle on top of cheesecake. topping is thick but be sure to cover entire surface of the cheesecake. the topping will melt and then harden when it is cool.


the baked and cooled cheesecake



enjoy!!!!