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We couldn't resist taking his picture today in his little hospital gown. It just proves he is cute in everything he wears. (We took the picture with Ben's cell phone so the picture quality is not that great).
Ministering the Gospel in Our Daily Lives
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by gently shaking the pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
Simple Fall Dessert Squares
6 medium yellow squash
½ cup green bell pepper, diced
1 cup onion, finely chopped
1 cup tomatoes, chopped and seeded
½ cup sharp cheddar cheese, shredded
½ cup Italian breadcrumbs
4 slices bacon, fried until crisp and crumbled Pinch seasoned salt
2/3 teaspoon Kosher salt
Ground black pepper
Butter (for sautéing)
Procedure:
In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.
Sauté bell pepper and onion in butter until soft. Then, sauté squash pulp (about 1 cup) in separate pan until soft. Combine pulp with onions, peppers, tomatoes, cheese, breadcrumbs, bacon and seasoned salt. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with Kosher salt and pepper.
Spoon squash mixture into each shell. Top with additional breadcrumbs and drizzle top with melted butter. Bake at 400 degrees for 20 to 25 minutes until top is golden.
** I left out the bell peppers because we don't care for them. Also, to make it more healthy (south beach friendly) I use crushed TLC crackers with Italian seasoning instead of the bread crumbs.