My Menu Blog

18 paper baking cups (2½”)
18 gingersnap cookies
12 oz. cream cheese, softened
¾ cup sugar
1 tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs
1 cup canned pumpkin

1. Place paper cups in muffin tins. Place 1 gingersnap in each cup.
2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
3. Add eggs and blend well. Add pumpkin and syrup. Beat 1 min.
4. Pour filling into cups, dividing evenly. Bake in a preheated 325°F for 30-35 min. until just set.
5. Chill for 1 hr.

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash of salt
1½ tsp. vanilla extract
1 (10 oz.) pkg. deluxe white baking pieces, coarsely chopped

1. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.
2. Remove from heat; stir in vanilla and chopped white baking pieces. Stir until just blended.
3. Line an 8-9 in. square pan with waxed paper. Spread fudge mixture evenly into pan.
4. Chill 2 hrs. or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

8 slices bread
1 red pepper cut in quarters, seeds removed
1 eggplant, cut into slices
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh tarragon, finely chopped
4 0z. goat cheese, softened
1 cup of tapenade

1. Preheat grill. In a small bowl, mix together the balsamic vinegar and olive oil.
2. Place the red pepper quarters, and wggplnat slices on a baking sheet.
3. Brush the balsamic vinaigrette on all sides of the vegetables.
4. Season with salt & pepper.
5. Place on grill 4-5 min. per side, until browned.
6. Remove from heat. In a small bowl, blend together the fresh tarragon and goat cheese.
7. Spread the goat cheese mixture evenly over 4 slices of bread.
8. Spread tapenade on top.
9. Top with grilled red pepper and eggplant.
10. Top with remaining slices of bread.
11. Slice and serve.

1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese

1. Pat fish dry and cut into 2 serving pieces.
2. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt.
3. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese.
4. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.