C Cobb Creations Recipes

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Pumpkin Cheesecake with Gingersnap-Pecan Crust

1 1/4 cups gingersnap cookie crumbs (about 24 cookies)

1/3 cup pecans very finely chopped

1/4 cup granulated sugar

1/4 cup (1/2 stick) butter, melted

3 packages (8 ounces each) cream cheese, softened

1 cup packed light brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 eggs

2 egg yolks

1 cup solid-pack pumpkin

1. Preheat oven to 350 degrees F. For crust, combine cookie crumbs, pecans, granulated sugar and butter in medium bowl; mix well. Press crumb mixture evenly onto bottom ofungreased 9-inch spring-form pan. Bake 10 minutes.

2. Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. And brown sugar, cinnamon, ginger and nutmeg; beat until well blended. Beat in eggs and egg yolks, 1 at a time, beating well after each addition. Beat in pumpkin until blended. Pour mixture into crust.

3. Bake 1 hour or until edges are set out center is still moist. Turn off oven; let cheesecake stand in oven with door ajar 30 minutes. Transfer to wire rack. Loosen edge of cheesecake from rim of pan with thin metal spatula; cool completely in pan on wire rack.

4. Cover; refrigerate at least 24 hours or up to 48 hours before serving.

(Makes 10 to 12 servings)

Tip: To help prevent the cheesecake from cracking while baking, place a pan of water in the oven to create moist heat.

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Perfect Roast Chicken

Serves: 1 Roast Chicken, 3 to 4 servings

Ingredients

3 carrots, peeled and cut into thirds

3 ribs celery, peeled and cut into thirds

3 onions, peeled and cut into quarters

1 (3 1/2 to 4 pound) chicken, rinsed and patted dry

1 1/2 tablespoons kosher salt

2 teaspoons cracked white pepper

1 lemon, halved

2 fresh bay leaves

6 cloves garlic, roughly chopped

4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy

2 tablespoons of olive oil

2 tablespoons unsalted butter, at room temperature

1 cup chicken stock

2 tablespoons roasted garlic

1 cup dry white wine

Directions

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.