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Canadian Picadillo

Picadillo is a traditional dish in Spain, Cuba, the Philippines and many Latin American countries. The name comes from the Spanish word “picar,” which means “to mince” or “to chop”. It is made with ground beef, tomatoes and other ingredients that vary by region. This is our version of a Canadian Picadillo featuring maple baked beans. It a sweet & savory flavor.

Canadian Picadillo
Author: Teresa McEachern
  • 1 tsp canola oil
  • 1 cup finely chopped onion
  • 1 lb ground beef
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 14 oz can Maple Baked Beans
  • 1 15 oz can kidney beans
  1. Heat oil in a Dutch oven over medium-high heat. Add onion and sauté for 3 minutes.
  2. Add ground beef and cook 8 minutes or until browned, stirring to crumble.
  3. Add remaining ingredients and bring to boil; then cover, reduce heat and simmer for 30 minutes.
  4. Serve in a bowl or over rice.


Toffee Pumpkin Cheesecake

Some dishes are such a part of family tradition that they simply must be made or the holiday just isn’t the same. Like pumpkin pie.

Don’t get me wrong – I love pumpkin pie! And I will always make one. But sometimes I get the itch to mix things up a little bit and bring some new version to the table. And this year, I have just the thing. In addition to the family’s favorite pumpkin pie, I’m going to make a Pumpkin Toffee Cheesecake.

Toffee Pumpkin Cheesecake
Author: Teresa McEachern
  • Crust
  • 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
  • 1 tablespoon butter or margarine, melted
  • Cheesecake
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 2/3 cup (1 5-fluid ounce can) Nestlé Carnation Evaporated Milk
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 25 to 30) crushed toffee candies
  • Topping
  • 1 container (8 ounces) sour cream, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Caramel ice cream topping (optional)
  1. PREHEAT oven to 350° F.
For Crust:
  1. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
  2. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
  3. For Cheesecake:
  4. BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
  5. Pour into crust.
  6. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
For Topping:
  1. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
  2. BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.


Pumpkin Cheesecake Tarts

How do you create special holiday desserts that look as great as they taste? By giving your favorite recipes a simple twist that is as pleasing to the eye as it is to the palette.

These Pumpkin Cheesecake Tarts tastes as wonderful as they look. Perfect for gift giving.

Pumpkin Cheesecake Tarts
  • 2/3 cup (about 15) crushed gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup Libby’s 100% Pure Pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons sour cream (optional)
  • 2 tablespoons Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)
  1. PREHEAT oven to 325°F. Line 12-muffin pan with paper cups.
  2. COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.
  3. BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.
  4. BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.


Mocha Pumpkin Cheesecake Supreme

Delightfully rich and decadent with chocolate, coffee and pumpkin – but is surprisingly easy to prepare.

Mocha Pumpkin Cheesecake Supreme
  • 5 tablespoons Organic Valley Butter, divided
  • 1 1/2 cups finely crushed chocolate graham crackers
  • 3 tablespoons finely ground coffee beans
  • 3 packages (8 ounces each) Organic Valley Neufchatel or Cream Cheese, softened
  • 1 cup sugar
  • 5 large Organic Valley Eggs
  • 2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
  • 2 teaspoons vanilla extract
  • 4 ounces semi-sweet chocolate chips
  • 4 tablespoons hot strong coffee
  • chocolate-covered coffee beans or chocolate-covered raisins
For crust:
  1. Heat oven to 350°F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
For filling:
  1. Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla.
For cheesecake:
  1. Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees, 70 to 75 minutes. Cool cheesecake to room temperature, then chill it thoroughly.
For glaze:
  1. Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and “mend” any cracks. Spread chocolate glaze over cheesecake. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.


Maple Pumpkin Cheesecake

This delectable, delightful dessert is perfect for the holidays – and especially for National Pumpkin Cheesecake Day on November 21st.

Maple Pumpkin Cheesecake
  • Cheesecake:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 (15-ounce) can pumpkin (1 3/4 cups)
  • 3 eggs
  • 1/4 cup Pure Maple Syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Maple Pecan Glaze:
  • 1 cup (1/2 pint) whipping cream
  • 3/4 cup pure maple syrup
  • 1/2 cup chopped pecans
  1. Preheat oven to 325°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  2. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
  3. Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
  4. In medium saucepan, combine whipping cream and maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
  5. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.
*To use 13 x 9-inch baking pan, press crumb mixture firmly on bottom of pan. Proceed as above, except shorten bake time to 50-60 minutes or until center appears nearly set when shaken.

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