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My rich, creamy, and delicious Pumpkin Cheesecake is sure to be a hit at your next family gathering!

Crust

• 8 ounces gingersnap cookies
• ¼ cup butter, melted

Filling

• 32 ounces cream cheese, softened
• 1 ½ cups sugar
• 3 large eggs
• 15 ounces pumpkin, canned
• 1 cup heavy cream
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1 teaspoon ginger, ground
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ¼ teaspoon cloves, ground

Special Equipment: 9 inch springform pan, parchment paper, 18 inch wide foil, and a large roasting pan.

1. Preheat oven to 350 degrees. Combine the gingersnap cookies and melted butter in a food processor. Grind until cookies are fine crumbs. Cover the bottom of a springform pan with parchment paper. Spray the inside ring of the pan with non-stick spray. Press cookie crumbs firmly into the bottom, creating a smooth, packed crust. Bake for 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
2. Using an electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Mix well.
3. Pour filling into prepared crust. Use two large pieces of foil to double-wrap the cheesecake. Leave the top of the cheesecake uncovered. This will prevent water from seeping into the cheesecake.
4. Place springform pan in large roasting pan. Add enough warm water to come halfway up sides of springform pan.
5. Bake cheesecake for 90 minutes. Transfer springform pan to rack and cool. Refrigerate cake overnight uncovered.
6. Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

Barbacoa:  Slow-Cooked Shredded Beef Tacos – Slow cooked beef in a rich and flavorful sauce…this will be your go-to recipe for parties, tailgating, and Cinco de Mayo!

Serves 8

• 5 pounds chuck roast, trimmed of fat and cut into 8 to 10 pieces
• Kosher salt and black pepper
• 2 tablespoons oil
• 3 bay leaves
• Sauce
• 1/3 cup cider vinegar
• 3 tablespoons lime juice
• ¾ cup chicken broth
• 4 teaspoons garlic
• 4 teaspoons cumin
• 2 teaspoons Mexican oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon ground cloves
• 4 small chipotle chilies, in adobo
• Other Components for your Taco Bar
• Corn tortillas
• Fresh lime, cut into wedges
• Raw onion, finely chopped
• Cilantro
• Mexican sour cream
• Special tools:  crock pot and blender

1. In a large skillet, heat the oil.  Season the meat with kosher salt and black pepper.  Sear the meat on all sides.  You will need to do this in two batches.  Place the bay leaves in the bottom of the crock pot.  Place the seared meat on top of the bay leaves.
2. For the sauce, combine the cider vinegar, chipotle chilies, garlic, cumin, Mexican oregano, salt, pepper, and cloves in a blender.  Blend until well combined.
3. Pour sauce over the meat.  Cover and cook on low heat for 10 hours.
4. Remove meat from sauce and let cool for a few minutes.  Be sure to find all 3 bay leaves and discard them.  Shred the meat with your hands and then add it back to the sauce.  Set the crock pot to “keep warm” and then prepare the other ingredients for your taco bar:  onion, cilantro, steamed corn tortillas, and sour cream.

Summer is berry season in Oregon! Watch how easy it is to whip up a tasty cobbler with three kinds of berries. The biscuit topping is my favorite part!!

Biscuit Topping

• 3 cups flour
• 1 ½ cups sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons salt
• 1 cup plus 2 tablespoons butter
• ¾ cup boiling water

Slurry

• 1/3 cup cornstarch
• ¾ cup cold water
• 3 tablespoons lemon juice

Berry Mix

• 3 cups sugar
• 12 cups raspberries, black berries, and blueberries (fresh or frozen)

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, dissolve the cornstarch in cold water. Mix in remaining 3 cups sugar, lemon juice, and berries. Pour berry mix into a 13 X 9 baking dish. Set aside.
3. To make the biscuit topping, mix the flour, 1 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 3/4 cup boiling water just until mixture is evenly moist.
4. Drop dough by spoonfuls on top of the berries. Place baking dish on a foil liked cookie sheet (in case the filling bubbles over while baking).
5. If you are using fresh berries, bake for 40 to 45 minutes, or until dough is golden brown.
6. If you are using frozen berries, bake 60 to 75 minutes or until dough is golden brown. You may need to cover the top with foil for the last 15 minutes if it gets too brown.

This homemade carrot cake will be a hit with your guests, I guarantee it! Cream cheese frosting covers a delicious cake made with fresh carrots, eggs, and real vanilla!

Carrot Cake with Cream Cheese Frosting

• 4 large eggs
• 1 ¼ cups oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 3 cups carrots, shredded
• 1 cup pecans, chopped optional

1. Preheat oven to 350 degrees F (175 degrees C). Mist two 8-inch round pans with non-stick spray. Cut out two parchment paper circles. Place one circle in each pan, and mist the paper.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans (optional). Pour into prepared pans.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

• ¾ cup butter
• 3 8oz packages cream cheese, softened
• 3 cups powdered sugar
• 1 ½ teaspoons vanilla
• 1 cup pecans, toasted and chopped (for topping)

1. In a medium bowl, combine butter, cream cheese, powdered sugar and 1 1/2 teaspoon vanilla. Beat until the mixture is smooth and creamy.
2. Spread about 1/2 cup frosting between the two cake rounds. Place the second cake on top. Use an offset spatula to frost the cake.
3. Press the toasted pecans onto the sides of the cake.
4. Store frosted cake in the refrigerator in the refrigerator.