sjranch6 1 Recipe 41 Reviews Human who thinks all humans are equally due the same rights, respect, and treatment from other humans. Read More Links recent activity see all sjranch6 reviewed Cathy’s Pumpkin Cheesecake II. November 2024 Made this amazing cheesecake for Thanksgiving! It was such a hit, the store bought pies were untouched!My changes:Crust: to simulate a ginger snap crust, I added 1/2 tsp cinnamon, 3/4 tsp ground ginger, and a pinch of black pepper. I used about 1 1/2 cups of graham cracker crumbs since I didn’t have the nuts. I started out w 3 TBS of melted butter and added a little more for the right consistency. I baked it for about 5 minutes.Cake: I start with room temp ingredients and lined the bottom of my springform with parchment. I followed the great advice on here, using 1 1/8 cup of pumpkin, brown sugar with the pumpkin mixture and white sugar with the cream cheese. Nutmeg substituted for mace. I omitted the lemon extract and doubled the vanilla. I realize now that I forgot to add the whipping cream! I added the eggs last, incorporating one at a time.Baking: I always place a pan of water on the lower rack for cheesecakes. It works the same (for me) as a water bath without the hassle. I baked it for 53 minutes, turned off the oven and let it cool down in the oven for an hour with the door shut. Then I cracked the oven door and left it til the morning. I popped it in the fridge in the morning. It was perfect! No cracks, wonderful texture.Glaze: Per Sarah_Liz’s review (Thank you!) for the maple pecan glaze I used 1 cup of whipping cream, 3/4 cup maple syrup (reg pancake syrup), simmered for 20-25 minutes, added in pecan bits and chilled. Spread over the cheesecake and served with whipped cream. It was delish! Helpful (0) sjranch6 marked Christy Cooks’s Pumpkin Cheesecake II review helpful. November 2024 sjranch6 marked Rob-Camilla Wade McKnight’s Pumpkin Cheesecake II review helpful. November 2024 sjranch6 marked SIDCAES’s Perfect Lemon Curd review helpful. June 2024 Allrecipes Member marked sjranch6’s Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli review helpful. 02/16/2022 sjranch6 marked Pam’s Instant Pot Best Beef Stew review helpful. 02/01/2022 Personal Recipes 1 Creamy Potato Soup Ratings & Reviews 41 see all Pumpkin Cheesecake II 11/29/2024 Made this amazing cheesecake for Thanksgiving! It was such a hit, the store bought pies were untouched!My changes:Crust: to simulate a ginger snap crust, I added 1/2 tsp cinnamon, 3/4 tsp ground ginger, and a pinch of black pepper. I used about 1 1/2 cups of graham cracker crumbs since I didn’t have the nuts. I started out w 3 TBS of melted butter and added a little more for the right consistency. I baked it for about 5 minutes.Cake: I start with room temp ingredients and lined the bottom of my springform with parchment. I followed the great advice on here, using 1 1/8 cup of pumpkin, brown sugar with the pumpkin mixture and white sugar with the cream cheese. Nutmeg substituted for mace. I omitted the lemon extract and doubled the vanilla. I realize now that I forgot to add the whipping cream! I added the eggs last, incorporating one at a time.Baking: I always place a pan of water on the lower rack for cheesecakes. It works the same (for me) as a water bath without the hassle. I baked it for 53 minutes, turned off the oven and let it cool down in the oven for an hour with the door shut. Then I cracked the oven door and left it til the morning. I popped it in the fridge in the morning. It was perfect! No cracks, wonderful texture.Glaze: Per Sarah_Liz’s review (Thank you!) for the maple pecan glaze I used 1 cup of whipping cream, 3/4 cup maple syrup (reg pancake syrup), simmered for 20-25 minutes, added in pecan bits and chilled. Spread over the cheesecake and served with whipped cream. It was delish! Helpful (0) Chicken Cordon Bleu 01/08/2021 Wonderful! I was surprised that it wasn't difficult, just a few steps. I recommend having a partner help out with the breading part. One person with messy hands doing the rolling, dipping and breading and the clean hands person doing the spices, ham, and cheese. I filleted my chicken breasts and pounded them, so I got about 10-12 out of 5/6 breasts. I did not add salt at all since I used deli ham and swiss cheese slices which has a lot of salt already. The only spice I used was pepper on the pounded breasts. Don't forget to use long skewers to keep your rolls together. After rolling them up, I dunked them in egg and coated in Italian breadcrumbs. Added a pat of butter to the tops before baking. Baked at 375 for 30 min and they came out perfectly! Served as medallions with Béchamel sauce drizzle (made from a packet), asparagus spears, and couscous. It was a hit!! Thanks for the recipe! Helpful (0) Gram's Chicken Pot Pie 12/07/2015 This is an excellent place to start to whip a yummy pot pie in a relatively short time. Here are my modifications: I baked it in a 13x9 pyrex and used 3 ready-made crusts (1 1/2 boxes). I used 3 large chicken breasts, boiled with spices - poultry spice, s/p, oregano. I followed the recipe pretty closely, using 2 cans cream of mushroom soup (any would've worked) loosened as needed during cooking with chicken broth. I added in frozen peas and carrots and frozen corn, eyeballing amounts to our taste. When that all heated up, I tossed in the chopped chicken breasts. Spices I added were sage, rosemary, oregano, s/p, Tabasco, bay leaf. Spooned the heated mixture into the pyrex lined with 1 1/2 ready-made pie crust, it filled it all the way up, then covered it with another 1 1/2 pie crusts. Brushed the crust with milk and put it in the oven at 350*. Baked until the top was golden and I could see the filling bubbling underneath. The family loved it, and even my picky eater went back for seconds! Helpful (0) Smashed Cauliflower Side Dish 10/10/2012 I boiled a fresh head of cauliflower in water and chicken bouillon, drained the water, and used an immersible blender to mash it. Added garlic powder, a little cheddar cheese, and Spreadable Balance margarine substitute. It was delish! Hubbs raved, one kid didn't like and one kid ate all the leftovers in the pot. It was a bit on the watery side, but full of flavor. Helpful (4) Big Soft Ginger Cookies 12/10/2011 A-mazing! Helpful (1) My Amish Friend's Caramel Corn 12/10/2011 Easy and Excellent! Thank you!! Helpful (2)