Pumpkin Cheesecake

Crust:
7 to 8 graham crackers, crumbled
5 Tbsp. butter, melted
1/4 cup sugar

Filling:
24 oz. cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 tsp. vanilla
5 large eggs
3/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1 15-oz can pumpkin
1/4 cup brown sugar
1 cup sour cream

Preheat oven to 350º. Coat a 9-inch springform pan with cooking spray.

Combine crackers crumbs, butter and sugar. Pat the mixture on the bottom and partway up the sides of the pan. Bake 10 minutes; remove from oven and let cool.

Reduce oven to 300º.

Mix all filling ingredients with mixer. Pour into cooled crust. Place in center of oven and bake 1 hour (the cake will still shimmy, but will set later). Turn off oven and let cake sit undisturbed inside for another hour. Cool, then refrigerate at least overnight.

Garnish with candied nuts, chopped dried cranberries, or whipped cream just before serving.

Zucchini Cakes with Marinara

4 cups shredded zucchini

2 eggs, beaten

½ cup Italian bread crumbs

½ cup Parmesan cheese

½ tsp. garlic

½ tsp. onion powder

1 jar spaghetti sauce

Cottage cheese

Shred zucchini using the large holes of the shredder. Place on paper towels and pat dry.  In a large bowl, combine everything but spaghetti sauce; mix well. 

Frying Method:

In a large skillet over medium heat, heat 2 Tbsp. olive oil. Drop 1/4 cup of batter for each pancake and fry for 3 to 4 minutes turning halfway through. Add more oil as needed.

Baking Method:

Grease a cookie sheet well.  Drop ¼ cup of batter for each pancake and bake at 400° for 20 minutes on one side.  Flip and bake for another 15 minutes.

Meanwhile, warm spaghetti sauce in a medium sauce pan and serve over zucchini cakes.  Serve with cottage cheese.

Soft Chocolate Chip Cookies

1 1/4 cup sugar
1 1/4 cup firmly packed brown sugar
1 1/2 cup butter, softened
2 tsp. vanilla
3 eggs
4 1/4 cup flour
2 tsp. baking soda
1/2 tsp. salt
1 12-oz. bag chocolate chips

Heat oven to 375 degrees.

In a large bowl, beat sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt. Mix well, stir in chocolate chips.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light and golden brown.

Peach Meringue

3 egg whites
1 cup sugar
14 saltine crackers
1/2 cup pecans
1/2 tsp. baking powder
1/2 tsp. vanilla
Fresh peaches, peeled & sliced
Whipped cream

Beat egg whites until stiff & white. Gradually add sugar. Set aside.

In a food processor, combine crackers and pecans.  Pulse until a fine meal forms.  With a spatula, gradually add mixture to egg whites.  Fold in baking powder and vanilla.

Grease pie plate and mold dough into pan, forming edges. Bake at 350 degrees for 30 minutes.

Let crust cool, fill with cold peaches and top with whipped cream.

Salt Water Rinse

1 cup warm water
½ tsp. salt
Pinch of baking soda

Combine all ingredients and mix well. Fill an eye dropper and put 3 or 4 drops into baby’s congested nose.

Place baby on their tummy on a towel or burp cloth and let them cry, essentially blowing their nose!