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8 OUR YUCAIPA | NOVEMBER 2015 6-8 cups chopped romaine lettuce 2 medium pears, peeled and chopped 1 cup dried cranberries 1 cup chopped pecans 8 slices crisp cooked bacon crumbled 4-6 oz crumbled feta cheese Poppyseed Salad Dressing Balsamic Vinaigrette In a large bowl combine lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle with poppy seed dressing followed by balsamic vinaigrette (about 70 percent poppy dressing and 30 percent vinaigrette). 1 1/2 cups graham crackers crumbs 1/4 cup melted butter 4 pkg (8oz) cream cheese softened 1 1/2 cups sugar 4 eggs 1 cup canned pumpkin (not pie mix) 2 tsp pumpkin pie spice Whipped cream Heat oven to 300. Line a 13x9 baking pan with parchment paper leaving about 1" of paper hanging on the sides. In a medium size bowl combine graham cracker crumbs with melted butter. With your fingers press the crust on the bottom of the prepared pan. Set aside. In a large bowl add cream cheese and sugar. Beat on low speed until light and fluffy. Beat in eggs one at a time, just until blended. Spoon half of the mixture over crust and spread evenly. To the remaining cream cheese mixture and the pumpkin puree and pumpkin spice. With a wire whisk stir until smooth. Carefully spoon over mixture. Bake the cheesecake for 50 minutes or just until set. Let cool for 1 hour. Refrigerate for at least 3 hours before cutting. Serve with whipped cream. 1/2 cup butter at room temp 1/2 tsp allspice 1 cup sugar 1/2 tsp cinnamon 1 egg 1/2 tsp nutmeg 1 3/4 cups all purpose flour 1/4 tsp baking soda 3/4 tsp baking powder 1/4 tsp cloves 1/2 tsp salt 3/4 cup milk 2 cups chopped tart apples Topping 1/2 cup caramel apple dip (found in produce section) 1/2 cup butter 1/2 cup brown sugar 3 tbsp heavy cream 3 cups powdered sugar 1/2 tsp vanilla extract Preheat oven to 350 and line 24 muffin tins. In a large bowl, beat butter until smooth. Add in the sugar and beat until light and fluffy. Add the egg and mix. In a bowl combine the flour, baking powder, salt, allspice, cinnamon, nutmeg, baking soda and cloves. Add 1/3 of the flour mixture to the butter and sugar mixture. Mix. Add 1/2 of the milk, mix, then 1/2 of the remaining flour, the remaining milk and then the remaining flour, beating in-between additions. Stir in chopped apples. Pour into prepared cups. Bake until the center springs back about 20-25 minutes. Let cool completely. Spread about 1 tsp of caramel topping on each cupcake. Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until dissolved, a few minutes. Stir in cream. Remove from the heat and add in 1/2 of the powdered sugar. Beat until combined, then add the remaining powdered sugar. Add the vanilla then beat until smooth and shiny. Frost on top of caramel sauce. This Tha nksgiving, it's not all a bout pu mpkin — but it is 3/4 cup milk 1/2 cup pumpkin puree 4 eggs 2 tbsp. packed light brown sugar 1 tsp vanilla extract 1/4 tsp ground nutmeg 1/4 tsp ground ginger Sliced Texas Toast Butter for griddle Preheat electric griddle to 350. In a mixing bowl whisk together milk, pumpkin, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into shallow dish. Butter griddle and dip bread in egg mixture letting it absorb for a few seconds. Rotate and coat opposite side. Transfer to griddle and cook until golden brown. Serve with butter and syrup. Pumpkin French Toast Autumn Chopped Salad Pumpkin Cheesecake Bars Caramel Apple Cupcakes By Stacey Parr

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