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For Free Recipes-Hookah lounge

Last evening my wife and I with a few friends had dinner at the Exhale Hookah Lounge and Kabob Grill while reclining and dining on some of the best food that I have had in years in the Scranton Pennsylvania area. We started our meal with an appetizer of Hummus, which is a middle-eastern favorite, chickpea spread blended with tahini, lemon juice, garlic and olive oil. For our entrees I had a vegetarian dinner called Mataar-aw-paneer, A mouth watering dish of snow peas and fresh cheese combined with cashew and garlic base with tomatoes, turmeric, onions and coriander seeds while my wife had Qabli Pallow, Whole brown rice topped with braised carrot strips, raisins, almonds and pistachios served with chicken and an assortment of fresh vegetables. For entertainment there was a belly dancer from 10pm to 2pm.
If you live in the area it is a must try and the prices are great.

Simple Cheesecake Recipes-Oh so good Chocolate Turtle Cheesecake Recipe!

Every now and then you get a craving...a craving for something so Divine and Rich. What comes to mind? For me...Chocolate Turtle Cheesecake.

I don't normally make a dessert unless it's a special occasion. We are having my grandparents over for a home-cooked meatloaf dinner tonight and I figured that there could be no better way to finish off a great southern recipe than with this cheesecake recipe!

I love making them from scratch but I found a recipe online from ThatsMyHome that is easy to make and that tastes just as good! There are tons of cheesecake recipes on this site but I stuck with my guns...the chocolate turtle variety!

*I did make one change to the recipe. I didn't have any vanilla wafers on hand so I made a graham cracker crust instead. Just simply replace the 2 cups of vanilla wafer crumbs with 2 cups of graham cracker crumbs. Use the same amount of margarine!*

Chocolate Turtle Cheesecake

2 cups of vanilla wafer crumbs
6 tablespoons of margarine (melted)
One 14 ounce bag of caramels
One 5 ounce can of evaporated milk
1 cup of chopped pecans, toasted
Two 8 ounce packages of Philadelphia brand cream cheese (softened)
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
1/2 cup of semi-sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9 inch springform pan. Bake at 350ºF. 10 minutes.

In 1 1/2 quart heavy saucepan melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans.

Bake at 350ºF. 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream, additional chopped nuts and cherries if desired.



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Simple Cheesecake Recipes-Maple Pumpin Cheesecake

By: Alisa

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Combine and press firmly into the bottom of a 9" springform pan.

Filling:
3 (8oz) packages cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (150z) can pumpkin
3 eggs
1/4 cup Pure Maple syrup (not pancake syrup)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

With a mixer, beat cream cheese until fluffy. Gradually beat in the pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix well. Gently pour into springform pan on top of crust. Bake 1 1/4 hours at 325 degrees or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

Maple pecan sauce:
1 cup whipping cream
3/4 cup Pure Maple syrup

Combine in a sauce pan and bring to a boil. Boil rapidly for 15-20 minutes or until slightly thickened; stirring occasionally.Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

You can also use a 9 x13 pan. Just press crust into bottom of pan and proceed as above. Bake for 50-60 minutes or until nearly set.



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Simple Cheesecake Recipe

From Group Recipes:

Ingredients:

* 3 8 oz. packages cream cheese (regular, low fat, or light)
* 2 cups sour cream
* 4 eggs
* 1 3/4 cups sugar
* 3 tsp vanilla extract
* 1/8 tsp. salt


Directions:

1. Let all ingredients come to room temperature.
2. Cream the cream cheese with an electric mixer.
3. Add sugar a bit at a time, then add salt, stirring in between additions. Then beat until fluffy.
4. Add eggs one at a time. Beat well.
5. Add vanilla and just mix in.
6. Add sour cream and blend well, but don't beat too much.
7. Divide batter into 2 9" graham cracker crusts in spring form or pie pans. Bake both cakes at 350 degrees for 30-45 minutes or until cake jiggles like set jello and starts to rise on edges. Cool and chill for at least 6 hours before serving.

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Simple Cheesecake Recipes-APPLE PECAN CHEESECAKE

INGREDIENTS:
2 cups graham cracker crumbs,
3/4 cup butter, melted,
1/2 cup finely chopped pecans,
1(8 oz.) package cream cheese, softened,
1(14 oz.) can sweetened condensed milk,
2 large eggs,
1(21 oz.) can apple pie filling,
1/2 cup firmly packed brown sugar,
1/2 cup flour,
1/2 teaspoon ground cinnamon,
1/4 cup cold butter,
1/2 cup chopped pecans,
(cool whip and caramel sauce, optional)

DIRECTIONS:
Heat oven to 350 F. Line a 13 x 9 - inch baking pan with parchment paper. Combine graham cracker crumbs, 3/4 cup butter and 1/2 cup chopped pecans in a small bowl. Press evenly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add sweetened milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden (do not over bake). Cool before cutting. Top with cool whip and caramel sauce (optional) if served cold, or vanilla ice cream if served warm.



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Simple Cheesecake Recipes-Tasty Pumpkin Recipes

published by Jean Anne on Nov 16, 2009

Pumpkin can be used for healthy and tasty meals and treats.

Pumpkin is one of the best sources for beta-cryptoxanthin, a plant compound that reduces the risk of insulin resistance by up to 51%. Pumpkin is also rich is vitamin A, boostin immunity by up to 38%.

There are several ways to enjoy the benefits of pumpkin and best of all you can even use canned pumpkin to get the same great results. Here is a list of some tasty options.

Spicy Squash Penne-Saute chopped shallots and garlic in olive oil. Stir in 1 1/2 cups of chicken stock, 1 cup of pumpkin puree and a shot of hot sauce, let simmer five minutes. Toss with hot cooked penne pasta and chopped basil.

Creamy Mac & Cheese- Stir 1/2 cup of pumpkin puree and a dash of cayenne pepper into your favorite mac & cheese recipe. Top with chopped parsley.
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Cheesecake Napoleons- Combine eight ounces of Neufchatel cheese, 1/2 cup of pumpkin puree, a dollop of honey and a sprinkle of apple pie spice. spread between chocolate graham crackers.

Savory Squash Soup- Saute chopped onions until tender. Add two cups of chicken stock, two cups of pumpkin puree and a pinch of ginger, let simmer for 10 minutes. Add a dash of half-and-half and some cinnamon.

Pumpkin Panache Pancakes- Prepare pancake mix using just a little less liquid. Stir in 1/3 cup of pumpkin puree and a pinch of pumpkin pie spice. Cook on hot greased griddle according to package directions.

Lemony Chickpea Dip- In a food processor puree one cup of pumpkin puree, one cup of canned chickpeas, a bit of garlic, a pinch of cayenne pepper and salt, a dash of olive oil and a squeeze of lemon juice. Use for fresh cut veggies.

Spiced Autumn Mousse- Prepare one box of instant vanilla pudding reducing the liquid to one cup. Stir in 1/2 cup of pumpkin puree and a pinch of cinnamon and nutmeg. Fold in one cup of reduced fat whipped topping and sprinkle with chopped walnuts.

Cheesy Chipotle Polenta- Bring four cups of chicken stock and one teaspoon of chipotle pepper to a boil. Stir in 1 1/2 cups of polenta, cook five minutes. Stir in one cup of pumpkin puree and one cup of shredded cheese. Top with cooked chorizo.

Orange Mashed Potatoes- Cook sweet potatoes until tender, peel and transfer to bowl. Stir in one cup of pumpkin puree, mash with fork until tender. Stir in hot milk to taste, a bit of olive oil and a two teaspoons of orange zest.

Fudgy Brownie Bites- Stir 1/2 cup of pumpkin puree and a dash of cinnamon into brownie batter. Sprinkle with chopped pecans and bake according to package directions.

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