Category: RECIPES

• In a large mixing bowl stir together cream cheese and sugar until well blended.
• Add pumpkin and seasonings, blending well.
• Add in half and half blending until creamy.
• Add eggs one at a time, mixing well after each.
• Blend in 3/4 cup cheese.
• Generously spray an 8×8 baking dish with PURE.
• Spoon mixture into dish.
• Place dish inside a larger dish and carefully add boiling water around the edge until 1 inch deep.
• Bake at 375 degrees for 45 to 50 minutes or until knife comes out clean.
• Top with remaining cheese and serve.

• Preheat oven to 300 degrees.
• Combine cookie crumbs and melted butter until coarse crumbs.
• Press into the bottom of a 9 inch spring form pan (I like to use a square one).
• Bake 8-10 minutes. Cool 5 minutes.
• On a low speed beat cream cheese is smooth and creamy, but DO NOT OVER BEAT!
• Gradually add sugar and then eggs, one at a time, beating until just blended.
• Pour 3 cups of this mixture on top of crumb crust.
• To the remaining cream cheese mixture, add the pumpkin puree and spices mixing until just blended.
• Pour this mixture on top of the plain cream cheese mixture.
• Bake 1 hour 25 minutes or until edges are set, but center still jiggles when moved.
• Turn oven off and open door 4 inches. Leave cheesecake in oven 30 minutes.
• Remove from oven and run a table knife around the edge of pan to loosen.
• Cool on cooling rack another 30 minutes.
• Cover loosely and and chill at least 6 hours.
• Remove pan sides and serve with Caramel Sauce.

• Grill chicken in a small amount of olive oil and then slice thin. Set aside.
• Add the bacon and brown until crisp.
• At the same time bring the pasta water to a boil. Timing is crucial on this dish, the pasta must be ready when the rest of the ingredients are.
• Chop the onion into small bits.
• Using a slotted spoon remove the bacon from the grease and drain on paper towels.
• Add the onions to the bacon grease and saute. Add the garlic.
• Using a slotted spoon remove the onions and garlic and add to the bacon.
• Pour off excess bacon grease.
• Seriously scrape bottom of pan to loosen the stuck on bits – we NEED those for flavor. Make sure the pan cools slightly so as not to curdle the cream.
• Add the heavy cream, cooking until heated through and bubbling.
• Add back in the chicken, bacon, onion and garlic. Lower heat. Simmer a few minutes to heat through and reduce liquid.
• In a large serving bowl whisk the egg yolks together. Add the majority of the Parmesan cheese and Parsley, saving just enough for garnish. Mix it together well.
• Add the drained HOT** pasta and mix well.
• Add the butter, pepper and the chicken mixture. TOSS, TOSS and TOSS again until well mixed.
• Garnish and Serve immediately.

**Pasta MUST be hot in order for this to coagulate well.

SAUSAGE LASAGNA

1 pound mild Italian sausage, skinned and browned
1 small onion, chopped
2 cloves garlic, minced
16 ounce can diced tomatoes DO NOT DRAIN (I use the garlic herb ones)
2 tablespoons Classico Sun Dried Tomato pesto
2 teaspoons basil
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons sea salt
1 teaspoon white pepper
1 cup Ricotta cheese
2 cups small curd cottage cheese
2 Jumbo eggs, beaten
1/2 cup Parmesan cheese
2 cups Mozzarella cheese
1 package Barilla No Boil Lasagna

• In a large skillet brown sausage and onion. Drain grease.
• Add tomatoes, pesto, garlic and seasonings. Simmer 30-45 minutes.
• Combine cottage cheese, riotta cheese, Parmesan cheese and eggs. Blend well with a hand mixer.
• In a deep 9×9 casserole spray bottom with PURE and then layer lasagna noodles, slightly overlapping them.
• Pour a layer of meat mixture followed by a layer of cheese mixture and then a layer of Mozzarella cheese. Repeat. Top with lasagna noodles and them mozzarella cheese.
• Tent with foil and bake 30 minutes at 350 degrees.
• Remove foil and bake until golden (about 5-10 minutes).
• Let stand 10 minutes before cutting into.