Apple Cheesecake Dessert Shot and Pumpkin Mousse Cheesecake Dessert Shot

     For those looking for something different than the traditional pumpkin and pecan pie for Thanksgiving and looking for a dessert that they know will be lactose free, here are two suggestions.  I suggest you make them at least one day ahead to let the spices completely flavor the dessert.  If you can, serve them in clear glasses so the layers are visible, put plastic over the dessert to prevent a skin from forming and put the nondairy topping and cookies on just before serving.

                                                         Apple Cheesecake Dessert Shot

                                              
4 ea. 1 1/2 cup drink glasses
3.4 oz. cheesecake flavor instant pudding mix
1 1/2 cup lactose free milk
1 20 oz. can apple pie filling (divided in quarters)
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup nondairy whipped topping
4 shortbread cookies for desserts and more to serve along side (optional)

     Make the pudding as directed on the box using the lactose free milk.  Divide in quarters and spoon into the glasses.  Scoop the apple pie filling into a bowl.  Gently fold in the nutmeg and cloves.  Spoon into the glasses on top of the pudding.  Cover and refrigerate until ready to serve.
     Spoon two tablespoons of nondairy whipped topping on each dessert and add a shortbread cookie and serve immediately.  Serve more cookies on the side.

                                                            Pumpkin Mousse Cheesecake                                             

1/2 cup canned pumpkin
1/2 cup nondairy whipped topping
1/4 tsp. pumpkin pie spice
3.4 oz. cheesecake instant pudding mix
1 1/2 cup lactose free milk
1/2 cup pumpkin
1/2 tsp. pumpkin pie spice
1/2 cup nondairy whipped topping
4 ea. ginger snaps plus more to serve along side (optional)

     In one bowl mix one half cup canned pumkin, nondairy whipped topping and pumpkin pie spice.  Spoon into dessert glasses.
     In another bowl mix the pudding mix into the lactose free milk and make according to package directions.  Mix in half cup pumpkin, and pumpkin spice.  Spoon into dessert glasses and cover until ready to serve. 
     When ready to serve, spoon two tablespoons of nondairy whipped topping on each dessert and add a ginger snap and serve immediately.  Serve more cookies on the side.
     Next week I will share my recipe for meatloaf.  I have spent my adult life looking for a way to make a good meatloaf and I finally have.  More about my unsuccessful attempts next time.  Happy Thanksgiving.
 

Nachos

     Finally here is the recipe I promised several weeks ago.  Nachos are very easy to make once you know how to make the right substitutions.  I have made the proportions for one person, but you could increase the amounts and make a platter for guests.

                                                                     Nachos
                                                   

favorite tortilla chips
1/2 can 2.25 oz size black sliced olives, well drained
2 tblsp. refried beans with 1/4 tsp. ground savory mixed in
cheddar, jack, mozzarella soy cheese
soy sour cream
guacamole (recipe from 8/20/12)

     On a dinner plate or luncheon sized plate, place two to three hands full of chips.  Don't make the stack too high or the other ingredients will only be on the top.  Place teaspoons of the refried beans around.  Add as much cheese on top as you would like and top with the olives.  Microwave in 30 second increments until the cheese is melting and not too long that the chips get soggy.  Serve with soy sour cream and guacamole on the side.
     Next week I will share two recipes for dessert shots.  One for apple cheesecake shots and one for pumpkin cheesecake shots.  These could be made to go along with your Thanksgiving dinner as an allternative to the traditional desserts. See you next time.

Manhattan Clam Chowder

     Before I write about manhattan clam chowder, I need to acknowledge an error I made a couple of weeks ago.  I said my recipe for the next week was going to be nachos, but then the next week came and I wrote a recipe for something else.  So next week, I promise, the nacho recipe.
     I have always preferred the New England clam chowder which is creamy and tastes so good on cold winter nights.  Now that I have figured out a way around the dairy products, while I can't have it in a restaurant, I can at least make it for myself.
     I didn't give much thought to Manhattan clam chowder since it is tomato based and didn't seem worth the trouble.  I came across a recipe the other day that changed my mind.  I made some changes and the following is the result.  I hope you enjoy it as much as my husband and I did.

                                                     Manhattan Clam Chowder                                                   

3 slices turkey bacon
4 small or 3 large potatoes
2 tblsp. olive oil
2 ea 6.5 oz cans minced clams w/ juice plus
   1 can of water
1/2 cup carrots, peeled and sliced
1/2 cup red wine
1/2 tsp. thyme
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. dried onion
1 11 oz. can tomato soup plus one can of water
1/4 cup minced fresh parsley, save 2 tsp. for garnish

     In a frying pan, saute bacon on medium-high heat until crispy watching it carefully that it doesn't burn.  When it is done, set it aside to drain on paper towels.  Peel potatoes and slice in thin slices.
Heat olive oil in the same pan the bacon was cooked in and fry the potatoes until they are done and are browned. 
     Add the remaining ingredients except the parsley.  Bring to a boil.  Turn the flame down and let simmer for 10-15 minutes.  Stir in the parsley.  Let simmer a few more minutes to make sure the parsley heated.  Spoon into two soup bowls.  Garnish each with one teaspoon of parsley.

Blueberry Cherry Streusel Muffins

     You can almost smell these muffins coming out of the oven just from the name of them.  They have just enough batter to hold the blueberries and cherries together.  You can warm them up and serve them for breakfast or serve them for dessert.  They are even good at room temperature.

                                              Blueberry Cherry Streusel Muffins

                                            

1 1/2 cups flour plus 1 tblsp. to coat blueberries
1 cup sugar
1 1/2 tsp. baking powder
1/4 cup plus 1 tblsp. lactose free milk
2 eggs
1/4 cup melted margarine
1 cup or 4.4 oz. fresh or frozen blueberries
      (if you use frozen, you won't need the 1 tblsp. flour to coat)
1 1/2 cup frozen cherries, rinsed and defrosted

Streusel Topping
1 1/2 cup flour
1/3 cup brown sugar
1/3 cup sugar
1 stick margarine, chilled and cut in 1/2 in. pieces
2 tsp. nutmeg
1 tsp. vanilla
2/3 cup chopped pecans

     Preheat oven to 365. Stir flour, sugar, and baking powder in a large bowl.  Mix in milk and eggs.  Fold in melted margarine.
     In a separate bowl, toss the fresh blueberries with flour, if you are using fresh ones.  If not, fold in well drained blueberries and cherries in the batter.
     Spoon mixture in 12-15 muffin cups 2/3 of the way to the top.
     Streusel Topping:  Combine all ingredients except nuts.  Use a pastry cutter or two knives until the mixture is crumbly and pea-sized balls form.  Add the pecans. 
     Scatter streusel over the muffins.
     Bake in preheated oven 25-35 min.  Muffins are done when the center is inserted with a toothpick and it comes out clean and the muffins spring back lightly when touched.
     Next week I'll be sharing my recipe for Manhattan Clam Chowder.  That's the red one and since all the recipes I had included cans of tomatoes I had to work around that, but I found a way and made a very tasty soup.  See you next time.