Pumpkin Cheesecake by Chef Michael

Pumpkin Cheesecake


Pumpkin Cheesecake

with a

Pumpkin Spice cream cheese topping



For the crust:


1 cup Graham Cracker Crumbs

3 tbsp. Sugar

3 tbsp. butter, melted


Mix crumbs and sugar, add butter; press firmly onto bottom of a 9-inch spring form pan.

Bake at 325 degrees for 10 minutes.


For the Cheesecake:


5 – 8 oz. pkg. cream cheese, softened

1 cup granulated sugar

¼ cup light brown sugar

2 eggs

1 – 15 oz. can 100% Pure Pumpkin

1 cup sour cream

3 tbsp. all purpose flour

1 ¼ tsp. ground cinnamon

½ tsp. ground nutmeg


Beat cream cheese, sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and sour cream. Add flour, cinnamon and nutmeg; beat well. Pour into crust.


Bake for 55 to 60 minutes or until edge is set but center still moves slightly. When cooled, top with cream cheese topping, optional.


For the Pumpkin Spice Cream Cheese topping:Chef Michael and Patricia


1 – 8 oz. cream cheese, softened

¼ cup confectioner’s sugar, sifted

¼ tsp. pumpkin pie spice


Combine all three ingredients and beat until fluffy.

Apple Immune Booster


apple immunity drink

It seems like everyone around me has a cough. Perhaps it’s spring and the pollen is causing all the respiratory issues? I found an immune boosting drink that taste really good, is super easy to make and seems to be keeping me feeling great despite the coughs and sneezes all around me.

Mix in a shaker:

1/2 cup bottled water

1/4 cup organic apple juice

1 Tablespoon organic apple cider vinegar

1/4 teaspoon organic ground cinnamon

pinch of sea salt

dash of cayenne pepper

It kind of smells like apple pie.

Shake it up real good and enjoy. The ingredients tend to quickly settle at the bottom of the glass so drink it down fast!

Kale Smoothie

First of all, don’t judge a smoothie by it’s name! This is REALLY good! I have been eating so bad for the last month that I’ve decided to eat clean for the next 5 days. To me, this means eating only what God made in it’s purest form. Except for coffee. I don’t have the desire to deal with the withdrawal headaches so I will still drink my morning cup but without cream and sugar. Yes, I’m even giving up wine. I’m trying not to panic. It’s only 5 days!!!!

Following is one of my favorite healthy smoothies:kale smoothie

Blend in blender

  • 1 stalk of Kale – wash the leaves really good and remove the stem
  • 1 cup of frozen pineapple chunks
  • 1/2 cup of pineapple juice
  • 1 section (approx. 3″) of a seedless cucumber
  • 1/4 section of avocado
  • splash of lemon juice

You may need to add in a little water if it gets too thick.

Or if you prefer it to be really cold, you can add in some crushed ice instead.

These measurements are general guidelines. Feel free to tweak it to your own liking!





Honey Roasted Cinnamon Chickpeas


Roasted Honey Cinnamon Chickpeas

Oh my gosh, these are so good!! They are perfect to make with Fall and holiday season coming. Nothing like a mouth watering healthy snack.


15-ounce can organic garbanzo beans

1/2 tablespoon olive oil

1 tablespoon honey

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon sea salt


1.Preheat oven to 375 °F. Line a baking sheet with parchment paper.

2.Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.

3.Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it’s still soft, bake for longer.

While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is or for a caramelized effect, place them back in the oven for another 10 minutes or so.

5.Store leftover chickpeas in an airtight container.



Hawaiian Poppy Seed Sliders


Hawaiian Poppy Seed Sliders

Last Christmas I attended a party that was pot luck. There were all kinds of yummy dishes there but one in particular that was so good that I seriously had to force myself not to go back for more. They were a pan of “Hawaiian Slider Sandwiches”. The neat thing about these is they are so easy to make and perfect for any occasion! So I figured with football and holiday season quickly approaching, I would share the recipe. Hope you enjoy them!


  • 2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
  • 1 1/2 lbs. of Virginia ham (NOT honey ham)
  • 12 slices Swiss cheese
  • 3/4 cup butter
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons dried onion
  • ¼ cup brown sugar
  • Poppy seed



  1. You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a saucepan, mix butter, Dijon mustard, Worcestershire sauce, brown sugar, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!
  2. *Also tastes great with turkey too!