Chef Becky’s Pumpkin Cheesecake, a Thanksgiving Favorite!

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


  • 8 ounces gingersnap cookies
  • ¼ cup butter, melted


  • 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.

Chef Becky’s Barbacoa Shredded Beef Tacos, Perfect for Tailgating and Cinco de Mayo!

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.

Chef Becky’s Triple Berry Cobbler, with Vanilla Ice Cream of course!

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


  • 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)


  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.

Chef Becky’s Elotes Mexican Corn on the Cob with Cotija Cheese DELISH!!

This is a very tasty upgrade to corn on the cob!!! So easy, and SO delicious!

Elotes Mexican Street Corn

  • 4 large ears of corn
  • 10 cups water
  • 1 tablespoon salt
  • 1/3 cup mayonnaise
  • ½ cup grated cotija cheese (an authentic Mexican cheese)
  • 2 limes, cut into quarters (optional)
  • 1 teaspoon Tajin Chili Lime Powder
  • Special Tools:
  • Silicone brush for applying the mayonnaise
  • Sturdy bamboo sticks or corn cob holders
  1. Bring water and salt to a boil.
  2. Shuck the corn. Place corn in the boiling water. Set the timer for 10 minutes.
  3. Remove the corn from the water and drain on paper towels. Pat to dry. Insert a stick into the end of each ear of corn.
  4. Brush the mayonnaise over the hot corn. Try to cover it evenly.
  5. Generously sprinkle the cotija cheese all over the corn.
  6. Sprinkle with the Tajin chili lime seasoning and serve with lime wedges.

Chef Becky’s Broccoli Bacon Tortellini Salad

Bacon, Tomatoes, Cheese Tortellini, and Broccoli tossed in a creamy dressing….this recipe is so easy and delicious, you will make it over and over!

Broccoli Bacon Tortellini Salad

  • 1 ½ pounds tortellini cheese filled
  • 1/2 pound bacon, diced into ¾ inch wide strips
  • 4 cups broccoli florets
  • 2 cups grape or cherry tomatoes, cut in half
  • ½ cup green onion, finely chopped
  • 1 cup mayonnaise
  • ¼ cup sugar
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon black pepper
  1. Cook the tortellini according to the package directions, drain, rinse with cold water.
  2. Cut bacon onto ¾ inch wide pieces. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat.
  4. Serve immediately.

Chef Becky’s Oven Fried Chicken Skewers, My 100th Episode!

Healthy and fun to eat, these chicken skewers are perfect for kids and adults alike!!! Marinate in buttermilk overnight if you have time! Serve with fun dipping sauces to make it a party!

Special Tools

  • Wooden skewers
  • Wire rack
  • Large baking sheet


  • 1 cup buttermilk (not low-fat)
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon hot pepper sauce
  • 3 chicken breasts, boneless and skinless
  • 12 sturdy wooden skewers
  1. Combine marinade ingredients. Cut chicken breasts into long strips, 1 inch wide and thread onto bamboo skewers. This step is optional. Chicken can also be baked whole.
  2. Place chicken skewers in marinade and stir to coat the chicken. Cover and refrigerate for at least 4 hours, or overnight for best results.


  • 2 ½ cup cornflake cereal
  • 1 cup panko bread crumbs
  • ½ teaspoon poultry seasoning
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons canola oil
  • 1 quart plastic bag
  1. Crush the cornflakes in a plastic bag, into ¼ inch pieces. In a large bowl combine the crushed cornflakes, panko bread crumbs, poultry seasoning, paprika, garlic powder, cayenne pepper, and oil. Stir well.
  2. Prepare a large baking sheet by lining it with foil. Place a wire rack on top, and mist it with non-stick spray. Baking the chicken on the wire rack will help the chicken get crispy on all sides.
  3. Take one chicken skewer from the marinade, and dredge it in the crumb mixture, pressing the crumbs onto all sides of the skewer. Place on the wire rack. Repeat steps until all chicken skewers have been breaded.
  4. Bake skewers in a 400 degree oven for 25 to 30 minutes. Bake whole breasts for 45 minutes.

Chef Becky’s Carrot Cake with Cream Cheese Frosting

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.


  • 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.

Chef Becky’s Chocolate Chip Waffles with Nutella

With three kinds of chocolate in this recipe, you can’t go wrong! Watch how easy it is to whip up a batch of homemade waffles!!

Chocolate Chip Waffles

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • ½ cup unsweetened cocoa powder, sifted
  • 1 cup whole milk
  • 2 eggs
  • ¼ cup Nutella
  • 1 cup dark chocolate, finely chopped (you can substitute mini chocolate chips)
  • ½ cup canola oil & a brush for coating the waffle iron

Your Choice of Toppings for Serving: Sliced bananas, Nutella, whipped cream, maple syrup, butter, etc.

  1. Preheat waffle iron to medium-low.
  2. In a large mixing bowl, stir together flour, baking powder, salt, sugar, cocoa powder, and chopped chocolate.
  3. Stir in milk, eggs and Nutella until mixture is smooth.
  4. Brush pre-heated waffle iron with canola oil, using a silicone brush.
  5. Pour 1/3 cup batter onto hot waffle iron. Cook until golden brown, about 2 ½ minutes using medium-low heat.

Chef Becky’s Salmon Stuffed with Basil and Two Cheeses…YUMMY!!

This recipe is a winner!!! Fresh herbs, cheese, and lemon slices make it an impressive entree for dinner parties!

Salmon Stuffed with Basil & Two Cheeses

  • 2 pounds salmon, boneless and skinless
  • 8 ounces cream cheese, softened
  • ¼ cup parmesan cheese
  • 2 tablespoons Italian parsley, finely chopped
  • 1/4 cup basil, fresh, finely chopped
  • 2 tablespoons green onion, finely chopped
  • Salt and pepper to taste
  • 4 lemons, sliced 1/8 inch thick, seeds removed
  1. Make filling by combining the cream cheese, parmesan cheese, parsley, basil, and green onion. Divide the filling into 6 equal portions.
  2. Carefully butterfly the salmon fillets to create a pocket for the filling. (see how in the video)
  3. Stuff fillets with one portion of the filling, and close salmon over the filling.
  4. Season the fillets lightly with some salt and black pepper.
  5. Top each filet with 4 lemon slices.
  6. Bake uncovered in a 375 degree oven for 18 minutes, or until fish flakes easily with a fork.

Chef Becky’s Chocolate Lava Cakes…Warm, Melty, Delicious!!!

Watch how easy it is to make this impressive dessert! Your guests will be blown away!

Chocolate Lava Cakes

  • 2 tablespoons butter, for greasing ramekins
  • 4 tablespoons cocoa powder, for dusting ramekins
  • 6 ounces dark chocolate buttons. Chocolate Decadence is my favorite brand
  • 6 ounces butter
  • 4 large eggs
  • 4 egg yolks
  • 6 ounces sugar
  • 3 ounces flour
  • Optional Ingredients
  • Vanilla ice cream
  • Raspberries
  • Mint, for garnish
  1. Grease the ramekins lightly with butter. Dust with cocoa powder. Tap out excess cocoa powder.
  2. In a small non-stick saucepan, melt 6 ounces butter and chopped chocolate over very low heat. Stir often.
  3. Using an electric mixer, beat the eggs, egg yolks, and sugar for one minute. Add the melted butter and chocolate mixture. Stir well. Add the flour and mix.
  4. Pour batter into prepared ramekins, just slightly more than half full. Chill filled ramekins in the refrigerator for at least 1 hour. Cakes can be prepared in advance and held in the refrigerator (before baking) for up to two days.
  5. Preheat oven to 400 degrees. Bake ramekins directly on the oven rack for 10 to 13 minutes. Cakes will puff and crack. Sides will be set, but the centers will remain soft. Do not over bake, as you will lose the lava effect.
  6. Invert cake on individual serving plates. Serve immediately with vanilla bean ice cream.
  7. Makes 6 to 8 servings, depending on the size of your ramekins.