Tortilla crusted goat cheese-and asparagus quiche and Pumpkin cheesecake dessert.

Yummy Quiche!

Quiche after cooking.

Pumpkin Cheesecake

Things I learned today...1)I'm not a baker. I have tried to make cheesecake before and didn't like the way it turned out, today's pumpkin cheesecake didn't suck, but I wasn't impressed, Phil on the other hand, didn't complain. 2) I think I have the worlds most patient 9 month old, he happily sat in his high chair most of the day in the kitchen while I cooked, he had fun chewing on a ginger snap and a spatula!! 3) There IS a reason I have a  Kitchen Aid mixer and a food processor.  4) Cooking is super fun, and I'm excited I now have a blog to share my journeys on!!

On that note,  I am extremely happy with the quiche, wow, that was super yummy!! It was really easy to make, the only thing I might do different next time is to add more goat cheese, to me, you can never have enough goat cheese. The cheesecake...left a little to be desired, I'm not the best at baking like I said before, I don't mind doing it but I'm usually disappointed at the end result. One defense, my oven sucks, I had to paint the number of the degrees back on the oven knob cause they had come off with age, so I don't think they are 100% accurate. All in all, the cheesecake tasted pretty good, but it was a little over cooked and the crust was a little well done, other wise it was okay. I'm sure if you like to bake and your oven doesn't suck it will turn out just fine!!

Here's today recipes...ENJOY!

Tortilla Crusted Goat Cheese-and-Asparagus Quiche

Care of Everyday with Rachel Ray Magazine

Serves 4

Prep time 25 minutes/Bake 30 minutes (mine took 40 minutes)

Four 7 inch wheat tortillas

10 Asparagus stalks, trimmed and cut into 1-inch pieces

2 tablespoons extra-virgin olive oil

1/2 red onion finely chopped

4 ounces sliced mushrooms (about 1 1/2 cups)

salt and pepper

one 4-ounce log goat cheese

3 eggs

1/2 cup plain yogurt, preferably Greek-style

1. Preheat the oven to 375 degrees. In a greased 9 inch pie plate, overlap the tortillas to make a crust, place om a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way full with salted water; bring to a boil. Add the asparagus and cooked until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.

2.Wipe out the skillet, add the olive oil and heat over medium high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in asparagus, season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.

3. In a medium bowl whisk together the eggs and yogurt and season with salt and pepper, pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.

 

Spiced Pumpkin Cheesecake

Makes 16 servings (must be pretty tiny pieces!)

38 ginger snaps, finely crushed

1/4 cup butter, melted

4 pkg (8oz each) cream cheese, softened

1 cup sugar

1 can (15oz) pumpkin

1 Tbsp pumpkin pie spice

1 tsp vanilla

4 eggs

Heat oven to 325 degrees, mix crumbs and butter and press onto the bottom of a 9 inch spring form pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time until just blended. Pour into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.