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 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 Fish Tacos with Cilantro-Lime Ranch Dressing

You’re going to LOVE my Fish Taco recipe! It’s SO delicious, easy, and healthy!

Fish Tacos with Cilantro-Ranch Dressing


  • 1 pound white fish, such as tilapia
  • 1 teaspoon olive oil
  • 1 teaspoon Old Bay seasoning
  • 1 ½ teaspoons cumin


  • 12 ounces package shredded cabbage coleslaw-style
  • 3 tablespoons lime juice
  • Salt and pepper

Cilantro Ranch Dressing

  • 1 cup ranch dressing
  • 1 cup cilantro
  • ¼ cup lime juice
  • 8 white corn tortillas
  1. Add oil to a large non-stick pan.  Sprinkle fish with Old Bay and cumin.  Place in the pan to cook when the rest of the components are ready.
  2. In a large bowl, toss lime juice over the coleslaw.  Salt and pepper to taste.
  3. In a mini food processor, combine the ranch, cilantro, and a little lime juice to taste.  Blend until sauce is bright green.
  4. Fry fish, and cook through, about 5 minutes.  I like to cut the tilapia filets in half the long way to make slender pieces to fit in the taco.
  5. Cover the tortillas with a damp paper towel and microwave on high for 45 seconds.

Serves 4


  1. Tortilla
  2. Fish
  3. 1 tablespoon cilantro ranch dressing
  4. 1/2 cup cabbage
  5. 2 tablespoons cilantro ranch on top of coleslaw

Chef Becky’s Spinach Salad with Hot Bacon Dressing

Who doesn’t love bacon in their salad? In this episode I prepare a flavorful salad with bacon, hard boiled eggs, sunflower seeds, red onion, and spinach.

Chef Becky’s Spinach Salad with Hot Bacon Dressing

  • ½ pound baby spinach
  • 6 ounces thick bacon, cut into ½ inch pieces (save ¼ cup bacon fat for the dressing)
  • ½ red onion, sliced
  • 3 large eggs, hard boiled
  • 1/3 cup roasted sunflower seeds


  • ¼ cup bacon fat
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1 pinch kosher salt
  • ¼ teaspoon black pepper
  1. Boil the eggs for 10 minutes and chill in ice water.
  2. Chop the bacon and fry until crispy. Remove the bacon and leave about 1/4 cup of the bacon fat in the pan. Add the sliced red onion and heat for 1 minute. Whisk in the red wine vinegar, sugar, and Dijon mustard.
  3. In a large bowl, toss the spinach with the onion and hot dressing. Gently stir in the bacon and sunflower seeds, and then divide on plates.
  4. Slice the hard boiled eggs and arrange on top of the salad.

Chef Becky’s Kickin’ Chicken! Beer Can Chicken, for your Grill!

Succulent and flavorful chicken with a kick!

Chef Becky’s Kickin’ Chicken

  • 1 5lb chicken, whole
  • 1 12 ounce can beer, soda, or water
  • Rub Recipe
  • ¼ cup paprika
  • 1 tablespoon cayenne
  • 1 tablespoon black pepper
  • 3 tablespoons garlic powder
  • 1 ½ tablespoons onion powder
  • 3 tablespoons salt
  • 1 tablespoon oregano, dried
  • 1 tablespoon thyme, dried
  • Special equipment: “Beer Can Chicken” Roasting Rack and a sturdy foil pan
  1. Combine the rub ingredients and place in a small plastic container.
  2. Pour out half of the liquid from the 12 ounce can. Place can in the holder, in the center of the roasting rack. Place this rack in a sturdy foil pan.
  3. Working in a sink, wash chicken and remove the giblets. Trim excess globs of fat and trim the tail off. Pat chicken dry with paper towels. Carefully loosen the skin covering the breasts and thighs.
  4. Pour about two tablespoons of rub under the skin of each breast and coat the meat evenly with spices. Repeat this step with the thigh meat. Next, apply about ½ cup of the rub on the chicken, and rub it all over the skin. With the remaining rub, sprinkle it inside the cavity of the chicken.
  5. Lift the chicken and place it over the roasting rack, inserting the can into the cavity of the chicken. Tuck the wings in near the thighs so they do not burn.
  6. Preheat one side of your grill to medium (350 degrees) for indirect grilling. Place the foil pan containing the chicken and rack next to the heat source (but not over the heat source). Close the lid and grill for approximately 2 ½ hours.
  7. Check for doneness using a meat thermometer inserted into the thigh. Cook until the thigh meat reaches 165 degrees. Let chicken rest 10 minutes before carving.

Chef Becky’s Shrimp Crostini, a Tasty Appetizer!

This appetizer will blow you away!!! Shrimp, cheese, green onions, and spices on baguette. Perfect for any occasion!

Shrimp Crostini

  • 8 ounces baby shrimp, cooked, thawed, and roughly chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon white pepper
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon dill weed
  • 1/4 cup green onion, minced
  • 1 cup parmesan cheese, grated
  • 1 large long loaf of baguette
  1. In a medium bowl, combine the mayonnaise, Old Bay, white pepper, garlic, lemon zest, dill weed, green onion, and the parmesan cheese. Stir well. Add the chopped shrimp.
  2. Slice the baguette in to ½ thick slices. Arrange on a parchment lined cookie sheet.
  3. Spread 2 teaspoons of the shrimp filling on top of each piece of bread. Spread the filling to cover the bread.
  4. Bake in a 400 degree oven for 8 to 9 minutes. Serve immediately.

Chef Becky’s Stuffed Mexican Shells

Jumbo pasta shells filled with Mexican seasoned beef, cheese, corn, salsa, and olives. A client favorite!

Stuffed Mexican Shells

  • 12 ounces jumbo pasta shells
  • 1 pound lean ground beef
  • 2 cups salsa
  • 12 ounces tomato sauce
  • 1 ½ cups corn, frozen
  • ¾ cups sliced olives, drained
  • 7 ounces diced green chilies
  • 1 teaspoon kosher salt
  • 1 cup Mexican cheese blend (for the filling)
  • 1 cup Mexican cheese blend (to sprinkle on top)
  1. In a large stock pot, bring 3 quarts of water to a boil. Add 1 tablespoon salt, and then the shells. Stir and return to a boil. Boil for 10 minutes, stirring occasionally. When time is up, drain the shells and rinse with cold water.
    In a wide skillet, cook the ground beef. Break it up with the back of a spoon. Add the corn, sliced olives, salt, salsa, tomato sauce, green chilies, and 1 cup of the cheese. Stir well.
  2. Fill shells with 3 tablespoons of filling each. Once all of the shells have been filled, arrange them nicely in a baking dish that has been sprayed with non-stick spray. Top with remaining cheese.
  3. Bake uncovered at 375 degrees for 30 minutes.

Chef Becky’s Maple Bacon Smokies

This appetizer will be inhaled at your next party!! Perfect for tailgating, brunches, and cocktail parties!

Maple Bacon Little Smokies

  • 1 pound center cut bacon
  • 14 ounces Little Smokies
  • 1 cup brown sugar
  • ⅓ cup maple syrup
  • 40 wooden picks or short skewers
  1. Preheat oven to 360 degrees. Line a cookie sheet with foil.
  2. Cut bacon into thirds. Arrange bacon on top of the foil. Bake the bacon for 10 minutes. Remove from oven and pour off the bacon grease.
  3. Combine Little Smokies with 1 cup brown sugar. Stir well and set aside and marinate for 20 minutes.
  4. Place one Little Smokie near the end of one piece of bacon. Roll bacon around the sausage and secure it with a toothpick. Place on a broiling pan and repeat with remaining sausages.
  5. Bake in a 425 degree oven for 9 to 10 minutes, or until bacon is crispy. Drizzle with maple syrup and serve immediately.