Autumn Cheesecake

Submitted by: Eli845

This recipe is from http://www.allrecipes.com/. It's a foolproof recipe and comes out perfect everytime I make it. People always request this one over and over.

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 4 cups apples - peeled, cored and thinly sliced
• 1/3 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
• In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
• In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. Bake in preheated oven for 60 to 70 minutes.
• With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Crockpot Macaroni and Cheese

Submitted by: Tanlynn1987

This is one of my favorite side dishes during Thanksgiving. I like it b/c you can just let it cook in the crockpot and pretty much forget about it for an hour or two. Warning though: Very Creamy!

(prepare 2-3 hours before serving)

Ingredients:

• 1 can carnation milk
• 1 can (10 ¾ oz. Chicken broth)
• 1 medium block velveeta cheese
• 1 medium box elbow macaroni
• 1 jar diced pimientos
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
  

Directions:

• Cook ¾ box of elbow macroni according to box directions and drain
• Cut velveeta cheese into small pieces and mix with warm noodles and allow to melt completely
• Put in crockpot on low heat and add pimientos
• Pour in carnation milk, garlic salt, and pepper
• Add ¼ can of chicken broth and stir
• Let cook on low heat for 1-2 hours before eating adding a little bit of chicken broth at a time to keep from drying out and occasionally, some regular milk (1-2% milk, not whole milk)

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cranberry Cheesecake

Submitted by: wamozart12

This is a great way to use up leftover cranberry sauce. I've alwaysjust used canned whole berry cranberry sauce if I don't have leftover homemade sauce.

Ingredients for Crust:

• 1/2 cup flour
• 1/2 cup old-fashioned rolled oats
• 1/4 cup light brown sugar
• 4 tablespoons butter, melted
• 1/8 teaspoon salt

Ingredients for Filling:

• 1/2 cup whole berry cranberry sauce (homemade or canned)
• 16 oz cream cheese, at room temperature
• 1/2 cup sugar
• 2 tablespoons flour
• 2 large eggs
• 1 heaping tablespoon frozen orange juice concentrate
• zest of 1 orange (optional)

Directions:

• Preheat oven to 350. Grease or spray with baking spray a 9" round or14x4" tart pan (or 8x8 square baking dish to make cheesecake bars). In a small bowl, add the butter, sugar, flour, oats and salt, mix thoroughly with a fork. Press into bottom of the pan. Use the bottom of a measuring cup to flatten and press firmly. Bake 15 minutes or until just golden.
• Meanwhile, cream together the cream cheese and sugar. Add the egg, orange juice concentrate and flour, beat until smooth. Pour over the crust. Dot with cranberry sauce and swirl with the tip of a knife. Bake 30-35 minutes or until set. Cool in pan on wire rack. Serve tartat room temperature.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Broccoli & Cheese Casserole

Submitted by: MrsMcC091909

Ingredients:

• 1/2 lb. cold sliced chicken
  1 lb. broccoli crowns
  3 tbsp. freshly grated Parmigiano-Reggiano cheese
• 2 tbsp. unsalted butter plus 1 tbsp. extra virgin olive oil
• 2 cloves finely minced garlic
• 1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
• 1/2 tsp. paprika
• 3 tbsp. fresh parsley, minced

Directions:

• Steam or briefly boil broccoli until for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.
• In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.
• Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).
• Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.
• Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

**Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.

Sauce Ingredients:

• 1 cup milk or cream
• 1/2 tsp. salt2 tbsp. butter
• 2 tbsp. flour
• 1/2 cup Gruyere or sharp Cheddar cheese
• 1/2 tsp. Coleman's Mustard

Sauce Directions:

• In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add 1/2 cup Gruyere or sharp Cheddar cheese and 1/2 teaspoon dry mustard. Microwave another 1 or 2 minutes or until cheese has melted.

Tip:

To save on clean-up and extra preparation steps, (an important consideration in the Cooks.com Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Double Layer Pumpkin Cheesecake

Sumbitted by: tdmd09

(Serves 8)

Ingredients:

• 2 (8 oz) packages softened cream cheese
• 1/2 c. white sugar
• 1/2 tsp. vanilla extract2 eggs
• 1/2 c. pumpkin puree
• 1/2 tsp. ground cinnamon
• pinch ground cloves
• pinch ground nutmeg
• 1 graham cracker crust
• 1/2 c. whipped topping

Directions:

• Preheat oven to 325 degees. In bowl, beat cream cheese, sugar and vanilla until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread on bottom of crust.
  
• Add pumpkin and spices to remaining batter and stir until blended.
  
• Spread batter onto crust and bake 35-40 minutes. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cranberry Jello Salad

Submitted by: lneuner09

This recipe has been in my family for as long as I can remember, and it's usually my mom that's in change of making it. One of the only ways I'll eat cranberries. Also found on http://peaceloveandfrenchfries.weebly.com!

Ingredients:

• 2 cans jellied cranberry sauce
• 2 6oz lemon jello
• 2 cups ginger ale
• 2 13.5oz cans crushed pineapple
  

Topping:

• 1 package Dream Whip
• 8oz cream cheese, softened

Directions:

• Drain pineapple and reserve juice. Add enough water to make 2 cups liquid total. Heat and boil liquid and dissolve jello. Remove from heat and gently stir in ginger ale. Chill until partially set (consistency of egg whites).
  
• Stir pineapple and cranberry sauce togather. Fold into the partially set jello mixture. Pour into 9x13 dish, chill until firm.
  
• Prepare Dream Whip per package instructions. Fold in cream cheese. Spread over top of firm salad.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Pumpkin Molasses Pie

Submitted by: Mrs. Zee

This is from Rachel Ray Magazine.

Ingredients:

• 1 sheet frozen piecrust, thawed (I just used a regular frozen pie crust already in the tin)


• One 15-ounce can pure pumpkin puree


• 1/2 cup granulated sugar


• 1/4 cup light brown sugar


• 2 large eggs


• 1 cup evaporated milk


• 2 tablespoons unsulfured molasses


• 1 1/4 teaspoons pumpkin pie spice


• 1 teaspoon pure vanilla extract


• 1/8 teaspoon salt

Top this
Garnish with piecrust baked in cookie-cutter shapes.

Directions:

• Position a rack on the lowest shelf of the oven and preheat to 450°. Fit the piecrust into the bottom and up the sides of a 9-inch pie dish. Crimp the edges to form a 1/4-inch-high border. Prick the bottom and sides of the crust with a fork. Bake until pale golden-brown, 8 to 10 minutes. Lower the oven temperature to 325°.


• Meanwhile, in a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar and eggs until smooth. Whisk in the milk, molasses, pumpkin pie spice, vanilla and salt. Pour the mixture into the piecrust and bake until the center is just set, about 55 minutes. Transfer to a rack and let cool completely.

***I probably baked mine for closer to 90 minutes, depends on your oven!

What was left of the pie :o):

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Share Your Recipes!!

Our first theme will be: FAVORITE THANKSGIVING RECIPE

It can be anything! Your favorite side dish, pumpkin pie or even your famous "secret" turkey recipe!

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next round/theme of recipes will be held starting December 4th.

*posted by michelle142*

Welcome to the Niner Recipe Exchange!

Welcome everyone!

Bare with me while I try to get the layout of the blog figured out. This is my first blogging experience believe it or not!

Lets start with an explanation of how this works:

• We're going to start by doing this bi-weekly, but if that gets to be too much, we'll switch to Monthly.
• Each time there will be a category or theme for the recipes to be submitted (ex: dessert, appetizer.. etc.).
• If you have a recipe to share, please include an ingredient list and step-by-step instructions whenever possible.
• If you have pictures to go with your recipe, that's even better!
• Recipes will be categorized for easy navigation on this blog.
• After you try out a recipe, feel free to share a review!

Shortly, I will be choosing the first category and will start taking recipes to be posted here.

*posted by michelle142*