Pumpkin Streusel Cheesecake Bars with Oatmeal Ginger Base

 

Rich pumpkin cheesecake bars on a crunchy oatmeal-gingersnap walnut crust, topped with chocolate chips and caramel for the perfect autumn treat.

Servings: 4

Time: 70 minutes

Ingredients

• 1 cup old-fashioned oats

• 1 cup crushed gingersnap cookies

• 1/2 cup chopped walnuts

• 1/2 cup unsalted butter, melted

• 2 (8 oz) packages cream cheese, softened

• 3/4 cup granulated sugar

• 14 oz canned pumpkin puree

• 2 tablespoons all-purpose flour

• 1 teaspoon pumpkin pie spice

• 2 large eggs

• 2 tablespoons whipping cream

• 1/4 cup semi-sweet chocolate chips

• 1/3 cup caramel topping

Instructions 

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, combine oats, crushed gingersnaps, chopped walnuts, and melted butter. Mix until evenly moistened.

3. Press the oatmeal cookie mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

4. In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer.

5. Add sugar, canned pumpkin, flour, and pumpkin pie spice to the cream cheese. Mix until combined and smooth.

6. Beat in eggs one at a time, then add whipping cream and blend until the filling is fully incorporated.

7. Pour the pumpkin cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.

8. Sprinkle chocolate chips evenly over the filling, then drizzle the caramel topping in thin lines on top.

9. Bake for 35-40 minutes, or until the center is set and edges are lightly golden but the center still slightly jiggles.

10. Remove from oven and cool completely in the pan on a wire rack, then refrigerate for at least 3 hours before slicing into 4 bars.

11. Use the parchment paper overhang to lift bars out of the pan, slice, and serve chilled.

Citrus Salmon Wraps with Fresh Greens

 

Light lemon-poached salmon combined with crisp veggies and herbs, wrapped in soft tortillas for a refreshing, healthy party snack.

Get ready to tantalize your taste buds with our zesty Citrus Salmon Wraps with Fresh Greens! Imagine succulent salmon, poached to perfection in a tangy lemon bath, mingling with a vibrant medley of crisp salad veggies and aromatic herbs. All of this deliciousness is lovingly drizzled with a refreshing lemon yogurt dressing and snugly wrapped in wholesome whole wheat tortillas.

This delightful dish is not just a feast for your palate but also a breeze to whip up in just 25 minutes. Perfect for a quick, healthy meal that serves four, these wraps can be enjoyed chilled or at room temperature. So, roll up your sleeves and get ready to roll up some wraps that are sure to make your taste buds dance! 🎉🥗🐟

Bon appétit! 🍽️✨

Servings: 4

Time: 25 minutes

Ingredients

• 1 lb. salmon fillet, skin removed

• 2 cups water

• 1 lemon, sliced

• 1 tsp lemon zest

• 1/2 tsp salt

• 4 large whole wheat tortillas

• 2 cups mixed salad greens

• 1 cup cucumber, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh parsley, chopped

• 1/2 avocado, sliced

• 1/4 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp olive oil

• Fresh black pepper to taste

Instructions

1. In a wide skillet, combine water, lemon slices, lemon zest, and salt. Bring to a gentle simmer.

2. Add salmon fillet and poach gently for 10 minutes or until cooked through. Remove and let cool slightly, then flake into large chunks.

3. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, and black pepper to create a light dressing.

4. Lay out tortillas and evenly distribute mixed greens, cucumber, cherry tomatoes, and red onion on each.

5. Add flaked salmon pieces over the veggies.

6. Drizzle each wrap with the lemon yogurt dressing and sprinkle with fresh dill and parsley.

7. Add avocado slices on top and gently fold or roll each tortilla wrap tightly.

8. Cut each wrap diagonally and serve chilled or at room temperature.

Pumpkin Risotto

Pumpkin Risotto: A Fall Favorite

If you love Italian cuisine, you're in for a treat with this Pumpkin Risotto! It's all about the pumpkin! This Risotto is bursting with rich pumpkin flavor, making it the perfect dish for cozy autumn nights. Whether you're a risotto enthusiast or just looking to try something new, this Pumpkin Risotto is sure to become a favorite. 🍂🎃

I hope you enjoy making and eating this delicious dish! 😊

Serving: 4

Prep time: 10

Cook Time: 30 – 35 minutes

Ingredients

• 1 cup Arborio Rice
• 1 cup Pumpkin Purée
• 2 tablespoons Butter, plus (1 tbsp. for the end process)
• 2 tablespoons Olive Oil
• ½ White onion diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine – (Pinot Grigio)
• 3 cups low-sodium chicken or vegetable broth
• ½ cup fresh grated Parmesan or Romano Cheese
• SalPepperpper to taste

Steps

1. Heat the chicken broth in a medium pan, and keep it simmering until needed.
2. In medium – large heavy pan over medium heat, add olive oil and butter, once butter has melted, then add onions and garlic. Sauté onions and garlic until translucent/tender.
3. Add rice, mixing it well to coat it for about 1 – 2 minutes. Continue stirring rice until glossy and onions and garlic start to brown.
4. Add white wine, raise the heat slightly, and cook until the wine evaporates. Then add one ladleful of hot broth; once the rice absorbs the broth, add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stir the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until the rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time, taste the rice and add salt and pepper to taste.
6. Continue cooking, stirring, and adding the liquid until the rice is al dente or tender but still firm to the bite.
7. The cooking process will take about 20 – 35 minutes, but be patient, “good things come to those who wait”. Remove the Risotto from the heat and stir in 1 tbsp. Off butter and add cheese, blend well. Taste again for seasoning. Allow the Risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.