Here is a delicious variation on the cheesecake I grew up on.  Adding pumpkin and walnuts to it makes it a great seasonal addition to any table.

Ingredients:

 Crust

1 1/2 C graham cracker crumbs

1/4 cup finely chopped walnuts

1/3 cup sugar

1/3 cup melted unsalted butter

Filling

3 8oz packages cream cheese, room temperature

4 eggs, room temp

1 cup sugar

1 tsp vanilla

3/4 cup canned pumpkin pie filling (you can find this in the baking aisle- make sure you get the pie filling, and not just pure pumpkin because it has all the spices already in it)

3 Tbsp flour

Topping:

2 cups sour cream

2 Tbsp granulated sugar

Directions:

1.  Combine all crust ingredients, mix well and press firmly to the bottom of your springform pan.  Refrigerate.

2.  For the filling, beat cheese at medium speed until creamy.  Add eggs, vanilla, and sugar, flour, and pumpkin pie mix.  Continue beating until very creamy.

3.  Pour into pie crust and bake at 375 for 40 minutes.  Top of cake should begin to crack around the edges, and the middle should be fairly firm.  Remove from oven.

4.  Mix sour cream and sugar and pour over the top of the cheesecake.  Bake 10 minutes longer

5.  Cool slightly and then refrigerate at least 6 hours before serving.

The post Creamy Pumpkin Cheesecake with a Walnut Graham Cracker Crust appeared first on thedishtoweldiaries.com.

Calling all Thanksgiving Hosts!

We are running a special for the holiday.

Order your sides from us… all you will have to do is stick your turkey in the oven!

Choose from the following ($40 per half tray OR choose 3 for $110):

Mashed Potatoes

Sweet Potatoes with a Brown Sugar Pecan Crust

Mashed Turnips

Stuffings:

Classic with celery, carrot and onion

Sausage

Bacon Rye

Also available for additional cost are SALADS, FRUIT CRISPS, and COOKIE PLATTERS.

MUST ORDER BY NOVEMBER 10th.

Food will be delivered Tues or Wed before Thanksgiving with heating instructions.

Let us do the cooking so you can enjoy your day with family!

The post THANKSGIVING IS AROUND THE CORNER! appeared first on thedishtoweldiaries.com.

 Nothing says Fall is here like a big pot of soup on the stove.  This soup is so easy and delicious even my 8 year old licks the bowl clean!

You will need:

3 Cans of white beans

1 Bunch of scallions chopped

1 Large onion diced

3 Cloves of garlic minced

3 Sage leaves chopped

1/4 Cup of olive oil

1/2 Stick of butter

1 Cup of cream

1 Carton of chicken stock

Salt and Pepper

Instructions:

In a large pot or dutch oven melt the butter and olive oil.  Add the scallions, onions, a pinch of salt and a pinch of pepper and saute until soft.  Add the garlic and saute for 1 minute.

 Drain 2 cans of beans and add to the pot.  Cook for 15 minutes.  Use an immersion blender, blender or food processor to blend the bean and onion mixture.  Return the blended mixture to the pot.

 Add the last can of drained beans, sage and 2 cups of the chicken stock to the pot.  Stir and simmer for 15 minutes.  At the very end add the cream and bring up to a slow simmer.  Add salt and pepper to taste.  If you prefer a thinner soup you can add more stock.  (For a lighter option you can omit the cream)

Enjoy with your favorite crusty bread!

The post Creamy White Bean Soup appeared first on thedishtoweldiaries.com.

Need some tailgate food for the day of the hunt?

Contact us at 908-910-3409!!

We can provide you with trays of delicious food so you don’t have to make it.  View our menu: http://thedishtoweldiaries.com/menus/

If you don’t see what you want on our menu, just ask!   

The post The Far Hills Steeple Chase is October 20th! appeared first on thedishtoweldiaries.com.

Fall is here!  I love the summer time, but I will be honest… I get really lazy in the cooking department.  It’s all about what is fast and easy since we generally spend our days outside either at the beach or the pool, and we aren’t really tied down to a schedule.  I do a lot of pasta primavera and meats on the grill.  But with cooler weather setting in and leaves crunching under my feet, I suddenly have renewed desire to produce massive amounts of delicious hot food at dinner time.

One of my fall favorites is butternut squash.  Whoever decided first to put it in a ravioli is a genius in my book- and possibly even deserves to be sainted.    I buy them at either our local green market, or a ravioli specialty store that’s about 15 minutes from us.  They aren’t hard to find if you know where to look.  (You may even be able to find them in some grocery stores.) Here is an EASY sauce that will have your family licking their plates clean and begging for more.  It’s not the healthiest sauce, but a little bit goes a long way, and if you have it every once in a while it is WELL worth the indulgence.

You can also serve it as an appetizer.  That way you get a taste of it, but not a whole rich meal.  Personally, I like the meal. But that’s just me.

Ingredients:

1-2 Dozen Butternut squash ravioli-  for large ravioli 4-6 per adult is plenty and children 2-3

1/2 Cup (1 stick) salted butter

2 Tbsp chopped fresh sage leaves

2 Tbsp heavy cream

Salt and pepper to taste

1/2 cup toasted pecans (optional)

STEP 1:  Prepare butternut squash ravioli as directed on package

STEP 2:  In a large saute pan over medium heat, melt the butter and toss in the sage.  Cook until butter is lightly brown- not burned.

STEP 3:  Whisk in the heavy cream.  Season with salt and pepper and pour over the ravioli.

STEP 4:  Garnish with toasted pecans, if using.

Heaven on a plate.

The post Butternut Squash Ravioli in a Brown Butter Sage Cream Sauce appeared first on thedishtoweldiaries.com.

Has anyone else seen these yet??

Ben and Jerry’s (which is a favorite of mine all around) has come out with a greek yogurt line.  I have seen Raspberry Chocolate Chip, Banana Peanut Butter, and Strawberry Shortcake…and I have tried them all.  (In the interest of research of course!)

 THEY ARE ALL DELICIOUS!!

The Raspberry is my favorite-  Super Summery and you don’t feel quite as guilty eating it, even if it still is around 210 calories for a 1/2 cup.  It’s worth it!

The post Summer Snacking appeared first on thedishtoweldiaries.com.

Top 5 Olympic things I will never be able to do:

1.  Win 22 medals in swimming. (Synchronized diving… maybe.  I do a mean cannonball)

2.  Any kind of balance beam activity.

3.  Wear those beach volleyball uniforms.

4.  Jump over a hurdle.

5.  Stay awake while watching canoeing.

(Just as an aside.. why do all the Japanese male gymnasts have Justin Bieber hair???)

USA USA USA!!!

The post Monday Musings 8/6/12 appeared first on thedishtoweldiaries.com.

What’s more American than a Peach Crisp!  There is nothing better than watching the Americans KICK some butt in the Olympics while eating this delectable treat!  Here is my twist on a classic!

Preheat your oven to 350

You will need for the filling:

5 peaches cut into wedges

3 plums cut into wedges

1 pint of blueberries

1/2 cup of sugar

2 teaspoons of cinnamon

1/4 cup of flour + 1 tsp of corn starch

zest and juice of 1 lemon

You will need for the topping:

1 1/2 cups of flour

3/4 cup of sugar

3/4 cup of brown sugar

1 cup of oatmeal

1/2 tsp of salt

2 sticks of salted butter cubed and cold

  Instructions:

Combine the peaches, plums, blueberries, sugar, flour+ cornstarch, cinnamon, lemon juice and zest in a large bowl.  Toss well and set aside.

In another bowl combine the flour, sugar, brown sugar, salt and oatmeal. Mix well.  Add the butter.  I use my clean hands to mix the crisp topping.  I find that to be the best way to combine all the ingredients.

Put the fruit filling into a pie plate or baking dish.  With my hands I grab fists full of topping and squeeze it with my hands to form large crumbles. Cover the fruit completely using all of the topping.

Bake at 350 for 1 hour. Let cool for 20 minutes and serve warm with whipped cream or ice cream.  I usually go for both!

The post Peach, Plum and Blueberry Crisp appeared first on thedishtoweldiaries.com.

This is one of my favorite variations on the classic Mascarpone Ice Cream.

You will need:  1 recipe Mascarpone Ice Cream

8 oz Mascarpone cheese

1 cup whole milk

2/3 cup sugar

1 tsp vanilla

Combine all ingredients and pour into an ice cream maker, and let churn for 20 minutes.

To freeze without an ice cream maker, pour the mixture into a shallow container and put in the freezer.  Periodically take the ice cream out of the freezer and whisk it to break up ice crystals for a creamier ice cream.

After mixing the mascarpone base either by hand or in the ice cream maker until almost frozen, add in 1/2 cup each:

1/4 cup fresh cherries, pitted, and halved or quartered

1/2 cup toasted almond slivers, crushed lightly

1/2 cup semi sweet mini chocolate chips

(I like my ice cream loaded with chunks- Ben and Jerry’s style- If you like less, simply decrease the amounts above to customize.)

Allow to mix in the ice cream maker (if using) for an additional 5 minutes.  Then pour into an airtight container and lay the plastic wrap over the ice cream and freeze until hard.

If making the ice cream by hand, simply stir these ingredients in when the ice cream starts to resemble soft serve, and then cover with plastic wrap and let freeze until hard.

The post Cherry Chocolate Chip Ice Cream with Toasted Almonds appeared first on thedishtoweldiaries.com.

1.  Wow, we are slackers.  No posts for an entire week.  I apologize to the 2 people out there who may have noticed and missed us.

2.  Bucket list update:  I have added “Go to the Olympics someday.”

3.  I have accepted the fact that at 33 and with no particular talent in any area, this will most likely be as a spectator.

4.  The best thing about the Olympics is the kids getting up to do cartwheels while watching gymnastics, and saying “When I’m in the Olympics…”

5.  USA! USA! USA!

The post Monday Musings 7/30/12 appeared first on thedishtoweldiaries.com.