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Pumpkin Layer Cheesecake

2 package (8 oz.) Philadelphia Cream Cheese, softened
1/2 c   Sugar
1/2 t    Vanilla
2         Eggs
1/2 c   Canned Pumpkin
1/2 t    Ground Cinnamon
Dash each of ground cloves and nutmeg
9 inch ready to serve graham cracker crust
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs and mix until blended.
Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust.  Top with pumpkin batter.
Bake at 350 degrees for 35 to 40 minutes or until center is almost set.  Cool.  Refrigerate for 3 hours or overnight.

Beet, Avocado and Pink Grapefruit with Sherry Wine

2 Medium Beets (about 1 pound), tops trimmed
3 Medium Pink Grapefruits (about 2 1/2 pounds)
3 T    Sherry Wine Vinegar
2 t     Dijon Mustard
3/4 c Extra-Virgin Olive Oil
2       5 oz. Bags Mixed Baby Greens
3 Medium Avocados, pitted, peeled and cut into 1/2 inch pieces
1 c    Fresh Pomegranate Seeds (from 2 large pomegranates)
Preheat oven to 400 degrees.  Wrap beets in foil.  Roast until beets are tender when pierced with a fork, about 1 hour.  Cool beets to room temperature.  (Can be prepared 1 day ahead.  Refrigerate beets in foil packets.)  Peel beets.  Cut beets into 3/4 inch pieces.  Set aside.
Remove peel and white pith from grapefruits.  Working over bowl, cut between membranes to release segments.  Drain segments, reserving 2 tablespoons juice.  Cut segments into 3/4 inch pieces.
Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend.  Gradually whisk in oil.  Season to taste with salt and pepper.
Toss baby greens and 3/4 c dressing in a large bowl.  Season to taste with salt and pepper.  Divide salad among 10 plates.  Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally.  Drizzle remaining dressing.