Heavenly Pumpkin Cheesecake

This pumpkin cheesecake I made this weekend was probably the best cheesecake I ever made and it was so easy.

I served it to many:)

It was the reward to my friend that rescued me when Daisy the dog locked me out of my car.

Served it to our guests on Sunday dinner, paired up with a good old fashioned roast.

Later as a campfire comfort food.

As we type I'm finishing off the last piece with my morning coffee, just because I can;)

 

For Crust:

 

1 1/2 cups graham cracker crumbs

1/4 cup dark brown sugar

5 tbs butter, melted

1 tsp vanilla extract

1/4 tsp cinnamon

For Cheesecake:

4.4 oz chocolate bar, broken in pieces

4- 8-oz cream cheese packs

1 1/2 cup of pumpkin puree

2 tbs sour cream

3eggs

1 tsp vanilla extract

1 1/2 tbs corn starch

1 cup of brown sugar

1/2 tsp of cinnamon

For Topping:

 

1 cup of caramelized pecans

Store bought caramel for dipping apples in by produce

1.Grease a 9-inch spring form, set aside. Preheat the oven to 325. 

2.For crust: Mix the ingredients for the crust, very well, until all evenly incorporated. Press graham  cracker mixture into the pan, evenly, all over the bottom and about half way up the side. 

3.Lay the chocolate pieces all over the crust, evenly. 

4.For Cheesecake:

5.Start beating the cream cheese in a mixer until smooth, about 2 minutes.

6.Add the vanilla extract, sour cream, and pumpkin puree.

7.Add the eggs, one at the time, beating after each addition.

8.Add sugar, spice and corn starch. Make sure that all ingredients are well combined.

9.Pour the cheesecake batter into the pan with crust. Sprinkle the pecans over the top.

10.Bake for 50-55 minutes

Drizzle caramel on top before serving.

 

I hope you enjoy this cheesecake recipe as much as we have.

Hope your also enjoying these beautiful fall days we have been having here in Ohio.

Amish Meat Loaf Recipe and The Best Part of My Day

I made a delicious, hometown dinner tonight, perfect soul food for the cold, rainy day we were having.

I've been hungry for spinach salad for a while, so I finally made one to go along with our dinner tonight.

SPINACH SALAD

Spinach

Mushrooms

Clementine oranges

Red Onion

Feta Cheese

Marzetti Spinach Salad Dressing

I found the salad dressing by the lettuce at Rhode's and warmed it in the microwave before I poured it over the salad.

MEAT LOAF

  2 eggs
3/4 cup milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic salt
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce
Directions
 In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval in an ungreased shallow baking pan.
  Combine the remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350° for 60-65 minutes or until no longer pink and a meat thermometer reads 160°; drain. Let stand 10 minutes before slicing. Serve with remaining sauce.

DIXIE'S POTATOES

12 pounds shredded frozen potatoes

4 pounds shredded cheddar cheese 

2-32oz. French onion chip dip 

6 cans cream of chicken soups a lot and pepper to taste 

Directions 

I leave frozen potatoes in fridge overnight to thaw. Add all ingredients in roaster and set at 275 degrees for 6 hours. Don't stir it after it has started cooking.

This recipe for the potatoes, as you can see, is a bigger recipe than I used for tonight's dinner.

I decided to share the original recipe that is for an electric roaster. It's the best scalloped potatoes I've ever had and easy to make. I've served them for kids' school events, and they loved them.

What is dinner...

...without home-canned apple sauce. It is served with every cooked meal at our dinner table. Yes, I can 7 bushels a year, and sometimes we even run out of the harvest.

We have a couple of traditions at the Schlabach House that we like to keep. We eat dinner at 5 every night, and everyone sits at the dinner table to eat.

On most nights, we go around the table and everyone shares the best part of their day.

Today, this was the best part of my day! When I visited the production site for Lena's Amish Granola, this beautiful cake was sitting on top of the orders waiting to be delivered, a belated gift from my sweet friend Amanda who is gifted at decorating cakes. This talented Amish lady fills many different roles--wife, mother, and grandma. I was so grateful for the time she had put into it. Syd was even more delighted that it wasn't a chocolate cake, since she gave up chocolate for one year last August. She informed me that this is the first birthday cake we've had that wasn't chocolate since last summer.

As Fee showed Q how to load the dishwasher, my heart and belly were full.

Here is for celebrating another gloomy day of living in paradise.

I'm counting my blessings even though I'd love to be laying on Lido Beach. ;)

How To Make Kombucha

I've had an experiment going in my kitchen for a couple weeks now. I was first introduced to kombucha by my daughter. It's a drink made of fermented tea, and you acquire a taste for it. It has many health benefits. The reason I took interest in making our own was that it costs over $4 for a 10 oz. bottle. Plus, it sounded like an interesting challenge to make it.

Kombucha Health Benefit #1 — Detoxification

Detoxification produces healthy livers and aids cancer prevention. One of kombucha’s greatest health benefits is its ability to detox the body. It is rich in many of the enzymes and bacterial acids your body produces and/or uses to detox your system, thus reducing your pancreatic load and easing the burden on your liver. Kombucha is very high in Glucaric acid, and recent studies have shown that glucaric acid helps prevent cancer. I know two people in my immediate circle of friends who have had cancer (pancreatic and breast) and fought it into remission without any chemo or radiation therapy. Instead, they warded it off by detoxing their lives (going 100% organic, removing chemical cleaners and agents in their home, changing their diet to be at least 80% raw or fermented, etc.) Central to the detoxification process was drinking Kombucha regularly. Even Alexander Solzhenitsyn, the recently deceased Russian author and nobel-prize winner, in his autobiography, claimed that kombucha tea cured his stomach cancer during his internment in soviet labor camps. (And because of this testimony, President Reagan used Kombucha to halt the spread of his cancer in 1987. You'll note, he didn't die until 2004, and that was from old age, NOT cancer.)

Kombucha Health Benefit #2 — Joint Care

Kombucha contains glucosamines, a strong preventive and treatment for all forms of arthritis. Glucosamines increase synovial hyaluronic acid production. Hyaluronic acid functions physiologically to aid preservation of cartilage structure and prevent arthritic pain, with relief comparable to NSAIDs and advantage over glucocorticoids. Hyaluronic acid enables connective tissue to bind moisture thousands of times its weight and maintains tissue structure, moisture, lubrication and flexibility and lessens free radical damage, while associated collagen retards and reduces wrinkles.

Kombucha Health Benefit #3 — Aids Digestion and Gut Health

Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage. This has myriad benefits, such as improved digestion, fighting candida (harmful yeast) overgrowth, improving mental clarity, and aiding mood stability. As such, it’s noted for reducing or eliminating the symptoms of fibromyalgia, depression, anxiety, etc.

Kombucha Health Benefit #4 — Immune Boosting

Kombucha is extraordinarily anti-oxidant rich, and you all know the benefits of antioxidants for boosting your immune system and energy levels.

Yes, I copied and pasted that info for you;)

I've seen a difference in my own health in this short time since I've been drinking it. For one thing, my indigestion has decreased.

When I started reading different online recipes, I was slightly intimidated. Okay, honestly, I was really scared to make my own brew! I want to give you an easy recipe to follow.

First, I began with a gallon of distilled water (yes, just buy your .88 cent gallon of water to be safe) then I put the water in a six-quart pot and brought the water to boil and turned off the heat.

Next, I steeped three black tea and one green tea bag and in the hot water for 15 minutes then added two cups cane sugar or white sugar. Have used both and both turned out fine. I stir the tea until the sugar is dissolved. Then I let the tea cool to room temperature.

Then you add that to the mother scoby along with two cups of kombucha starter. If you don't have either, you can get kombucha at a natural health food store and grow your own scoby. It will just take longer to brew. The white skin like scoby is what you see in the above picture. Always use glass jars and wooden spoons.

Once tea is room temperature you pour it into the glass jar with the scoby and kombucha starter.

Now you put a thin cloth over the top and fasten it with a rubber band.

It's supposed to be in a dark, warm place to brew, so I set mine down on floor between the fridge and a cabinet and it seemed to brew quickly. It takes a week to 10 days to brew. You just let it go until it's ready. I usually taste it in seven days, and by then, it's ready. That's when it's made with a scoby.

My goal is to raise a big fat scoby like this. The more batches you make, the more scobies you will have to share with others.

I was so excited when my first batch was a success. My daughter said it was the best she has ever had.

I added chia seeds to a couple bottles. I let it set in hot water before I added it to the new drink of choice.

You'll always want to store them in glass containers.

It really isn't that hard to brew. Here are a couple of additional tips: 

If it gets moldy, start over. I haven't had that problem, though. 

Make sure it's exactly at room temperature before adding it to the kombucha. 

Search online if you have questions, and don't be scared by all the details they give you.

 It's okay if your scoby sits in the bottom at first.  It will float to the top or another one will develop on top.

Most of you who follow me know how I don't use measuring cups and just dump ingredients. Well, I thought you'd get a kick out of this one. I accidentally dumped flour in my tea instead of sugar on the second batch I made:(

Just tonight, I decided to make my fourth, fifth, and sixth batches. I was sick of not having enough until the next batch was done.

I will soon have some scobys to share with friends. I'm so excited to share this easy--not intimidating-- recipe with you. But I'm just stating that I'm not responsible for any deaths or sickness that result from this concoction. Ha!

I read a cool story where someone traded a good mother scoby for a ride to Oregon. So, yes, I'm over here trying to raise a scoby that will be a good trade for a week of a beachfront in the South Pacific.

Here is my email if you have questions or are up for the trade.

lena@lenasamishgranola.com

Margarita Cupcakes

 

This week I made these melt in your mouth margarita cupcakes.

If I'm totally honest with you. I made them because I wanted to use these adorable cupcake liners that I picked up in the Easter display at Wal-Mart. I always like looking at the Easter display when the new things are put out in the early spring. When our kids were little I always found unique little toys to keep in my purse for entertainment for Dr. appointments, car rides and ect. or for gifts for their friend's birthdays.

 

When I made these mini cupcakes I told the kids that these cupcakes might make their cloth come off. With the song Tequila makes your cloth come off  in mind.

Since this recipe has tequila in it. Yes, I know little inappropriate to tell your kids.

They asked if they are allowed to eat them if their not 21.

 By the time Felicia took some to work today there are only a dozen of these one bite bliss cupcakes left.

 

MARGARITA CUPCAKES

Ingredients:

For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

Directions:

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting

The only thing I changed from this recipe is I added 3 oz. of soft cream cheese to the frosting and I didn't have buttermilk so as my Mom taught me you can just add a little vinegar to your milk and it substitutes for buttermilk. I didn't have enough limes so used a lemon to have enough.

I put the frosting in a gallon siplock bag and cut a little hole in tip to frost them.

 

I know we are past Fat Tuesday but you can still make these for nice little treats for a party, co-workers or for your family.

Happy Weekend!!! So excited to fill this weekend with good food, since I'm celebrating my Birthday:)

Here is a link to how I celebrated my 40th last year!

 

http://blog.lenasamishgranola.com/2013/03/my-40th-birthday-beach-bash.html



What's For Dinner? Lena's Chipotle

I hit the jackpot with approval from the family on dinner tonight!

I was out delivering Lena's Amish Granola all day. I stopped at home and gathered Syd before I ran to Wooster to make a delivery to Certified Angus Beef.

By this time, it was getting close to our 5 o'clock dinner time. We were both hungry, and she was trying to convince me we should stop by Chipotle to pick up our dinner. I grimaced as I thought of nine times five equals $45 for our dinner at home.

I started thinking about what I would need to make my own Chipotle-style meal. I knew I needed cilantro, peppers and guacamole. So when we stopped by Buehler's Milltown to check on the GoGo Granola Bar supply, we picked up those three items. Next, we rushed home, hoping no one ate cereal for dinner since Mom wasn't home.

First, I threw a couple peppers and a red onion in a pan with some olive oil.

I used white real rice (not instant), because that's what I had.

Then I started putting the toppings in bowls. Sour cream, guacamole, and homemade canned salsa.

I fetched one of my jars of canned chicken (link on how to can chicken) out of the can cellar and threw it in a pan. Then I poured a can of pinto beans in another pot.

Soon, the rice was done, so I set aside a little bowl of the plain rice for my kid that doesn't eat anything green. Next, I threw a couple limes in the microwave and forgot them till they exploded! :-) But, hey, they still worked, so I squeezed them into the rice, then used kitchen shears to cut the cilantro in, too.

Did you know if you need to squeeze limes or lemons they are so easy to juice if you microwave them a tad? Just make sure they don't eXpLoDe!

Little or a lot of cheese, and some snipped up lettuce, too.

Meanwhile, Syd set the table. This is so typical of her to print little signs out for everyone.

I had this fine meal on the dinner table 20 minutes after I walked through the door, that's how easy this five-star "Chipotle" feast was.

An added bonus was that we were able to splash on a bit of our own favorite sauce. We get this sauce at Westside Market. Here is a blog link to one of my visits there.

Next time you're hungry for a something, consider making it yourself! 

Here's a secret little dream I have. I want to have my own TV show where I would surprise you by showing up at your house at dinner time and making you an amazing meal with all the ingredients you have in your freezer or pantry. Wouldn't you love to watch that new reality show? BAHUMBUCK!

Valentine's Party With My Girlfriends

This weekend has had its highs and lows in spirit. One of the lows was when my flight got cancelled due to weather. I had planned to surprise our daughter by flying to Denver for a long weekend. To say I was disappointed is putting it mildly; however with those plans canceled, it gave me the privilege of attending a Valentine's party with my girlfriends that I had hated to miss.

My creative friend, Summer, throws these Martha-Stewart-like parties. You feel so privileged to attend.

It was held on the day that's set aside for love.

You enter her home in great anticipation of how she's able to transform it differently every time. She has a quaint and cozy home that makes you feel like you're stepping into a magazine.

At 10:30 am, a full bar is served in the most fashionable way.

I always like to arrive a little early to be able to walk around and enjoy all the unique touches that inspire you to go home and totally redo your own space.

One thing I've been so blessed with is an amazing group of friends. These ladies are happy with who they are and can be happy for you and your accomplishments. I've seen as you grow older, you guard your heart a little more as we have been hurt and have learned to be more purposeful about who your friends are. I really do believe there is truth in looking at who your friends are to know where you will be 10 years from now. I feel blessed to have the friends I have. Love you all!

Anyway, enough of that little side track I took.

Antler LOVE!!!

Summer made this amazing crab quiche, sundried tomato bagels from Kauffman Bakery(that were so soft) served with flavored cream cheeses, then parfaits that were, of course, served with the best granola around--Lena's Amish Granola.

She also served cookies and her famous red velvet cupcakes. PLUS chocolate covered strawberries.

All was divine!!!

We all bring a gift to exchange then play a game where we have to answer questions. My question was, "If you could have one thing in Summer's house, what would it be?" My answer was her bed.

This heart was a perfect description of how I felt in this welcoming group of friends.

We talked about everything from "A" to "Z." I have to say,  at the Valentine party, the "S" is talked about more than at the Easter and other seasonal parties.;)

Her kitchen chandelier is always a conversation piece as well.

As we congratulated each other on moving, baby on the way, new jobs, new accomplishments, parenting skills, you name it, I looked around the room and was impressed to know that everyone is truly happy for each other and not seething with envy or jealousy. Ok here I go again.

With that said, I had to LOL when I saw Lisa glaring at us in the background. I'm so frustrated with blogger right now and how unclear the phone uploads are. I've been trying to use the real camera for the blog, but on days like these you really hate lugging it along.

Here, Summer and I are toasting to our friendship. She has blessed me so much this past year with her inspiration and friendship. Love her!

 Yes, all eight of us fit around this cozy kitchen table.

After leaving her parties, I always leave knowing something I never knew before, like soaking your dry beans in baking soda and water to avoid gas before you cook them, or that going commando is okay, or a new recipe or two. Parenting advice is always on the list, too.

Leaving this fun party, my spirits were lifted and I was okay with the unexpected change of plans for the weekend.

I'm so grateful I got to attend this party filled with women I love. Who says Valentine's Day parties are only for kids and lovers?

Hoping you enjoyed going with me to this fun party.