Pumpkin Cheesecake With Butterscotch Swirl

Sunday, September 27, 2015
Pumpkin Cheesecake With Butterscotch Swirl is a fun twist on a classic dessert!

Autumn is finally here and with that comes all the amazing flavors like pumpkin, apple, caramel and of course butterscotch.

Since this is the first #SundaySupper since fall has begun we are celebrating with all the flavors of fall and I couldn't think of something more fitting then a Pumpkin Cheesecake With Butterscotch Swirl. 

I actually had to make 2 of these this week because the first time I tried to incorporate the Butterscotch Swirl directly into the Pumpkin Cheesecake but the butterscotch is too dense and fell into the cake instead of floating on top like I envisioned which would have been ok but the swirling into the cheesecake left some rather nasty looking cracks.

Colt quickly snuck the cheesecake to work the next day where he said it was devoured.
Luckily he said it had tasted amazing so I decided it was worth forging forward with a few modifications.

So for the second Pumpkin Cheesecake with Butterscotch Swirl I decided to cover the cheesecake in a sweetened sour cream and then I swirled the butterscotch into the sour cream topping for an elegant dessert perfect for fall.

If you're unsure of the sweetened sour cream topping you can serve it on the side with a drizzle of butterscotch sauce over the top or use stabilized whipping cream instead.

The flavors of this are perfect after even a heavy meal like Thanksgiving since the sweetened sour cream topping helps cut through the richness of the cheesecake providing a nice contrast.

Chicken Pot Pie

Tuesday, September 22, 2015
Chicken Pot Pie is loaded with carrots, peas and chicken in a creamy gravy then covered with a flaky pie crust.

The weathers been a bit more normal for Seattle the last few weeks with the cool chilly nights and wetter days we're use to.
With fall less then a day away I'm officially craving all things that equal comfort and Chicken Pot Pies always near the top of my list.
Granny always seemed to add it to the dinner rotation more frequently during the fall and winter so it brings back warm childhood memories of her rolling out pie crust in the kitchen and the amazing smells wafting from the oven.
She always made her Chicken Pot Pie in cute little ramekins perfect for individual sized portions that left the perfect crust to filling ratio.
We all know the best part of Chicken Pot Pie is the creamy rich chicken gravy filled with carrots, celery, peas, and plenty of brown flaky tender crust.
I choose to only do a top crust because too many times the bottom crust is left soggy and lifeless which isn't worth the extra work or time in my book.
I used 9.5 ounce ramekins for hearty portions sure to fill Colt and the kids but smaller ramekins would work equally well for those that don't eat as much.
Chicken Pot Pies a comfort food classic sure to warm the hearts and bellies of the ones you love.

Sticky Sweet And Sour Baby Back Ribs

Saturday, September 19, 2015
Sticky Sweet and Sour Pork Baby Back Ribs

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

I live for this time of year not only do I love football but I love all the delicious finger foods, fun times with good friends and family that happen while watching the game.

This week for #SundaySupper we are tailgating with Gallo Family Vineyards on our home turf and we all know with tailgating comes some amazing food with delicious recipes! 

Sweet and Sour Pork Baby Back Ribs just happen to be my Sunday must have at the moment while watching football and what I'm bringing to all the football parties we're invited to. I think every good tailgating party requires these stick to your fingers a little spicy, sweet and sour ribs to leave your friends and family fighting for seconds.

The secret to these is a lower cooking temperature for about an hour with a mopping of sauce every 15 minutes, then the ribs are covered in the remaining sweet and sour sauce and the temperature increased for 15 minutes to form the most amazing fall off the bone meat with a sticky, sweet glaze.
For future reference I know I need to make about 3 more racks of ribs then normal because the family just couldn't get enough.

For a main dish a rack of ribs will feed about 2-3 people or 1 Colt. Not only are these perfect for tailgating but there perfect for dinner too! 

They will leave everyone licking their fingers wanting more. 

Tall Creamy Cheesecake With Raspberry Swirl

Friday, September 18, 2015
Tall And Creamy Cheesecake With Raspberry Swirl

I asked Colt last week what he wanted for dessert and he requested a Cheesecake With Raspberry Swirl. So, I took my favorite Tall and Creamy Lemon Cheesecake from Dori Greenspan and added a luscious Raspberry Swirl.

Then I remembered why I don't make cheesecake very often because over the next few days I found myself in the fridge for a slice of cheesecake here, and a slice of cheesecake there.

So, I told Colt he better take the remaining cheesecake to share at work because otherwise I was finishing it off, and by it I meant a remaining half a cheesecake! 

This Cheesecake is that good!  

Tall and Creamy Cheesecake With Raspberry Swirl is light and airy and melts on your tongue like butter with every bite. The gorgeous Raspberry Swirl not only looks elegant but adds a nice contrast of flavor.  This is the perfect dessert for company, or the holidays, and it's fairly easy to make, but so elegant.

Tall and Creamy Cheesecake With Raspberry Swirl just happens to be one of my all time favorite Cheesecakes.


Grannies Clam Dip #SundaySupper

Sunday, September 13, 2015
Grannies Clam Dip is a family favorite and perfect for parties!

We are celebrating National Grandparents Day for this weeks #SundaySupper.
 In memory of my sweet Granny because she was simply one of the most amazing people I've ever met I decided to share my rendition of her famous Clam Dip! 
Grannies Clam Dip isn't actually her recipe since she passed away before I had the opportunity for her to share it with me but my version of a dip she made often for a weekend snack served with ruffled potato chips and lots of veggies.
It was as much a staple in our home as Puff Pancakes and Homemade Chicken Noodle Soup.
It was always a favorite and never lasted long enough.
I choose to name it Grannies Clam Dip since I knew it would pass the test of her picky palate and when I think of Clam Dip I always think of her clam dip.
Some people idol a celebrity or super hero but to me my Grannies is the one I admire.
She was amazing, strong, loving and kind.
Granny set the foundation for my love of the kitchen with all the amazing recipes she served.
Her heart was as beautiful as they come with patience I can only hope will come with age.
She was always so unselfish and giving in every way imaginable! 
She spent endless hours helping me grow into the person that I am today.
With that said I hope you enjoy the recipe for Grannies Clam Dip as my family does.

Apple Pie Crumb Bars

Wednesday, September 9, 2015
Apple Pie Crumb Bars are the perfect dessert when you can't decide between Apple Pie and Crisp! So easy to make!

We went to a Chili Party on Labor Day since the weathers been overcast and gloomy for the last week or two it was a bit more fitting then a barbecue so I decided to make these Apple Pie Crumb Bars because I couldn't decide if I wanted an Apple Pie or Crisp.
Apple Pie Crumb Bars are an easy to make hybrid of the two and perfect for a crowd! 
They have plenty of crumb for all my crumb lovers out there with plenty of apple filling! 
 Lorna and I made 2 pans of these Apple Pie Crumb Bars so we had a pan to share and a pan for home because they never last long in our house.
I also highly suggest a huge scoop of vanilla ice cream because there's nothing better in life then appley, cinnamony, crumbly goodness with a good old scoop of vanilla.
I just happened to accidentally leave the vanilla ice cream out the night before so we had to enjoy our Apple Pie Crumb Bars at home without it but they were still amazing.
You really can't go wrong with these.

Creamy Chicken and Mushroom Soup

Wednesday, September 2, 2015

Creamy Chicken and Mushroom Soup the perfect comfort food on a cold day!

It's officially become soup, sweater and boots weather here. We went from the driest, hottest summer I ever remember to cold and wet within less then 2 days! 

Monday I had asked Colt if he rather have bread or cornbread? He replied with,"Cornbread and soup would be great!"

Little did he know I was already planning on making this Creamy Chicken and Mushroom Soup. It's the perfect soup on a cold day and just happens to be one of my favorites from a little restaurant called Cristianos Pizza in town. I could seriously eat this soup everyday for the rest of my life and be totally satisfied. It's taken a few tries to get the flavors of Cristianos Creamy Chicken and Mushroom Soup right and according to Colt this versions even better but he might be bias since he is married to me so you'll have to decide for yourself! 

Actually I would have never even bothered trying to recreate this deliciousness if it wasn't for the fact they only make Creamy Chicken and Mushroom Soup on Tuesdays for lunch and occasionally if I'm lucky on Fridays which is the mystery day. This whole Tuesdays and occasionally on Fridays just doesn't work for me a girls has craving she has to manage!
So I made Creamy Chicken and Mushroom Soup on Monday, and I savored every last bite. Lorna who detested mushrooms when she was little so I would tell her it was calamari to get her to eat it, (no judgement please a Mom's got to do what a Mom's go to do) declared this her new sick soup and the boys told me Monday's should be the new soup night in our house with Creamy Chicken and Mushroom Soup on the menu. I don't think they understand I'm a food blogger and if we have the same thing for dinner every week I have nothing new to share. I was sure I was making a large enough pot to have leftovers for once but nope every last drop was gone.

I think I'm going to start hiding my leftovers for lunch before everyone dishes up.

We are officially in that stage where people say teenagers eat you out of house and home. I might as well give up and just start doubling recipes like I'm feeding an army! 
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