Pumpkin Cheesecake with Caramel Swirl

from the Kitchen of

Holly and Mary Hayes



For our Crust:

1 1/2 cups ground gingersnap cookies

1 1/2 cups toasted pecans (about 6 ounces)

1/4 cup firmly packed brown sugar

1/4 cup unsalted butter, melted


For our Filling:

4 8-ounce packages cream cheese, room temperature

1 2/3 cups sugar

1 1/2 cups canned solid pack pumpkin

9 T. whipping cream

1 t. ground cinnamon

1 t. ground allspice

4 large eggs


Purchased Caramel Sauce



For crust:  Preheat the oven to 350 degrees.  Finely grind the gingersnap cookies, pecans and sugar in a processor.  Add melted butter and blend until combined.  Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.


For filling:  Using an electric mixer, beat cream cheese and sugar in large bowl until light.  Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.  Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.  Add eggs 1 at a time, beating just until combined.


Pour filling into crust (filling will almost fill pan).  Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.  Transfer cheesecake to rack and cool 10 minutes.  Run a small sharp knife around cake pan sides to loosen cheesecake.  Cool.  Cover tightly and refrigerate overnight.


Bring remaining 3/4 cup cream cheese mixture to room temperature.  Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.  Press down firmly on edges of cheesecake to even thickness.  Pour cream cheese mixture over cheesecake, spreading evenly.  Spoon caramel sauce in lines over cream cheese mixture.  Using tip of knife, swirl caramel sauce into cream cheese mixture.  (Can be prepared 1 day ahead.  Cover and refrigerate.)


Serves 10 to 12.




Cherry Chocolate Cookies

from the Kitchen of

Holly and Mary Hayes

Prudential Network Realty 904.285.1800



For our Cookie Dough:

1 cup butter, softened

2 cups sugar

2 eggs

3 t. vanilla

1 cup cocoa

? t. salt

? t. baking powder

? t. baking soda

3 cups all purpose flour

1 jar whole maraschino cherries in syrup


For our Frosting:

1 pkg. (12 ozs.) semi sweet chocolate chips

1 cup sweetened condensed milk

2 T. cherry syrup (from jar of cherries)


To Prepare Frosting:  Over low heat (preferably in a double boiler), combine chocolate chips and sweetened condensed milk, stirring constantly until creamy.  Add cherry juice and stir until combined.



For Cookies:  Cream butter, sugar, eggs and vanilla.  Sift the remaining ingredients (except cherries) into the butter/sugar/egg mixture slowly and mix well.  Dough will be thick. 


To Assemble Cookie:  Form dough into 1? or so balls and place on an ungreased cookie sheet.  Press one cherry halfway into the center of each ball to form the cookies.  Before baking, and using a teaspoon, spoon and gently spread frosting onto top of cherry.  Bake at 350 degrees for 8 to 10 minutes.  Cool on baking sheet then store in airtight container. YUM!



March Recipe

Mustard Glazed Corned Beef

From the kitchen of

Mary and Holly Hayes



1              4 to 5 lb. corned beef brisket

8            whole black peppercorns

2             Bay leaves

? Cup    Dijon mustard

? Cup    Honey

1/3 Cup Sherry Wine Vinegar

? Cup    Light Brown Sugar (firmly packed)

1 T.         Oriental Sesame Oil


Place brisket in a large pot

Add enough water to cover

Cover pot and refrigerate overnight

Drain brisket

Add water to cover and the peppercorns and bay leaves

Simmer until tender about 3 ? hours

Drain ? Cool ? Cover and chill overnight

Transfer to heavy shallow pan, fat side up and bring to room temperature

Preheat oven to 350 degrees

Simmer the last 5 ingredients together for 5 minutes, stirring constantly

Spread glaze over meat and bake for an additional 45 minutes.

NOTE:  Begin this recipe two days before you plan to serve it.  This recipe serves 6.







Easter Brunch Egg Casserole

from the Kitchen of Mary and Holly Hayes





? lb. mushrooms, sliced

6 slices bacon (saut?ed and crumbled)

? lb. chipped beef (cut into pieces with scissors)

1 cup butter (divided use)

? cup flour

4 cups whole milk

1 cup evaporated milk

16 eggs



Saute bacon until crisp and remove from pan with slotted spoon.  Drain pan of most drippings. Add chipped beef, ? cup butter and mushrooms.  Saute until browned and mix together well.  Sprinkle with ? cup flour and salt and pepper to taste.  Gradually stir in whole milk and stir until thickened to creamy consistency.

In a large skillet, melt remaining ? cup butter.  Combine the eggs and one cup evaporated milk, add to skillet and cook until scrambled.

In a 9 x 11 casserole baking dish, alternate layers of eggs and sauce 2 times and sprinkle the bacon bits on top. Bake at 300 degrees for approximately 20 to 30 minutes or until bubbly.

Serves 8 to 10

This can be made ahead of time and refrigerated.  Bring casserole to room temperature prior to heating.  Men LOVE this dish!!







Creamy Spinach Parmesan





4 10 oz. packages frozen chopped spinach

1 cup grated parmesan cheese (about 3 ozs.)

? cup chopped onion

1/3 cup whipping cream

2 tablespoons (1/4 stick) butter, melted

? teaspoon salt

? teaspoon pepper

Lemon wedges





Preheat oven to 350 degrees.  Butter 8x8x2 inch glass baking dish.  Cook spinach according to package directions; drain and squeeze out excess moisture.  Combine spinach, cheese, onion, cream, butter, salt and pepper in medium bowl.  Transfer mixture to prepared baking dish.  Bake until spinach mixture is heated through , about 20 minutes.  Sprinkle with additional parmesan cheese. Garnish with lemon wedges and serve.  This recipe can be doubled and is excellent as a sophisticated side dish for dinner or a weekend brunch.







Orzo with Tomatoes, Feta and Green Onions


1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil

6 cups chicken broth
1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted



Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead.) Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.


 Note:  This is also wonderful with chopped, cooked chicken or salmon added for a heartier meal.





Deviled Crab Cakes with Mustard Dressing

from the Kitchen of

Holly and Mary Hayes

Prudential Network Realty 904.285.1800




2 teaspoons unsalted butter

1 tablespoon each, chopped  red and green bell pepper

2 teaspoons finely chopped onion

1/8 teaspoon minced garlic

2 tablespoons flour

1/3 cup whipping cream

1 teaspoon dried mustard

1 tablespoon spicy brown mustard

1 tablespoon chopped fresh tarragon

1/8 teaspoon cayenne pepper

1 large egg yolk

1 ? cups fresh crabmeat, shell and cartilage removed

1 teaspoon lemon juice

? cup plain panko bread crumbs

Salt and pepper to taste


1 large egg

1 cup milk

1 cup plain panko bread crumbs


Oil for frying


Mustard Dressing

? cup sour cream

? cup mayonnaise

? cup spicy brown mustard

2 tablespoons ketchup

? tablespoon white wine vinegar

Dash of hot pepper sauce

1 tablespoon pickle relish

1 tablespoon tarragon

1 hard boiled egg, grated

Mix all ingredients together in small bowl and serve.  Keep refrigerated.




Melt butter in a heavy 12? skillet over medium heat.  Add the peppers, onion and garlic and cook for 2 to 3 minutes.  Add the flour and stir for 2 to 3 minutes.  Do not allow the flour to burn.  Pouring slowly, stir in the cream.  When the mixture is smooth, cook until thickened about 2 to 3 minutes more.  Remove from heat and add the dried mustard, brown mustard, tarragon, cayenne and egg yolk.  Mix well.  Add the crab meat, lemon juice and panko bread crumbs and stir until evenly mixed.  Season with salt and pepper.  Transfer the mixture to a non-corrosive bowl and cover with waxed paper.  Let the mixture cool to room temperature and refrigerate for 3 to 4 hours or overnight until completely chilled.  Using your hands, form the mixture into 4 large, same sized oval cakes.  Beat the milk and egg together in a shallow bowl.  Pour the panko crumbs into another shallow bowl.  Dip each crab cakes into the egg wash, then  roll in panko crumbs until evenly coated.  Heat the oil in a heavy skillet and fry crab cakes until golden brown, about 3 minutes on each side.  Serve with mustard dressing.  Makes four servings but can be easily doubled.







from the Kitchen of

Holly and Mary Hayes

Prudential Network Realty 904.285.1800



3  15oz. cans Navy Beans, drained and rinsed

1  Large onion, chopped

1  stick unsalted butter

?  all purpose flour

2  cups chicken broth

2  cups half and half

1 ? T.  chili powder

2 T.  ground cumin

?   t.  salt, or to taste

?   t.  pepper, or to taste

1  4 oz. can chopped, mild green chilies

5  boneless skinless chicken breast halves (about 2 lbs.), cooked and cut into bite sized pieces

            (a store bought rotisserie chicken can be substituted)

1 ?  cups grated Monterey Jack cheese (about 6 oz.)

?   cups sour cream



In a skillet, cook onion in 2 T. butter over moderate heat until softened.

In a 6 to 8 quart heavy kettle or soup pot, melt remaining 6 T. butter over low heat and whisk in flour.  Cook this ?roux?, whisking constantly, 3 minutes.  Stir in onion and gradually add broth and half and half, continue whisking.  Bring mixture to a boil then reduce to simmer for 5 minutes or until thickened, stirring occasionally.  Stir in chili powder, cumin, salt and pepper.  Add beans, chilies, chicken and Monterey Jack cheese and cook over moderately low heat for 20 minutes, stirring occasionally.  Stir sour cream into chili just before serving.











? lb. mild Italian sausage

? lb. ground chuck

1 36-40 oz jar Ragu or Classico Garden Vegetable style Spaghetti Sauce


1 box lasagna noodles


Cheese Mixture

2 bags frozen spinach (or 3 boxes frozen spinach) Thaw and squeeze dry.

? c. cottage cheese

? cup grated parmesan cheese

1 -5oz container ricotta cheese

1 -8 oz. package cream cheese, softened

2 eggs (beaten)




Remove casings from sausage and brown along with ground chuck.  Season with salt, pepper and garlic to taste.  Combine meat with spaghetti sauce and mix well.


Combine all items for cheese mixture and stir well.


Assembly (Use square or rectangular baking pan)


Layer meat sauce mixture to cover bottom of pan, layer uncooked noodles next, add a layer of meat sauce, layer ? of cheese/spinach mixture, add layer of uncooked lasagna noodles, the remaining cheese/spinach mixture, another layer of noodles and the remaining meat sauce.


Bake uncovered at 350 degrees for 1 ? hours.  Remove from oven, sprinkle with mozzarella cheese and let sit for 5 minutes before serving.




October 2009 Recipe

Pumpkin Muffins

from the Kitchen of

Mary and Holly Hayes



1 ? c.  Sugar

? c.     Vegetable Oil

1 1/3 c.            Flour

1/3 c.   Water

1 c.      Pumpkin

1 c.      White Raisins

1 t.       Baking Soda

? t.      Salt

1 t.       Cinnamon

? t.      Nutmeg

2          Eggs   

? c.     Chopped Pecans



? c.     Sugar

? c.     Dark Brown Sugar

? c.     Chopped Pecans



In a large mixing bowl, mix together all ingredients in order by hand until well combined.  Using paper muffin liners, fill tins 2/3 full and sprinkle topping over batter.


Bake at 350 degrees for 25 to 30 minutes or until tester inserted into center comes out clean.





November's Recipe:


Cranberry Apple Crumble

From the Kitchen of

Mary and Holly Hayes



3 Granny Smith Apples, peeled and thinly sliced

3 cups cranberries, divided use

3 packages Cinnamon and Spice Instant oatmeal

2 T. Flour

1 c. Sugar

? c. chopped pecans

? c. Flour

2/3 c. Dark Brown Sugar

1 stick butter, melted



Toss peeled and sliced apples and 2 cups cranberries with oatmeal, 2 T. flour and sugar. Pour into 8 x 8 baking dish.

Combine melted butter, pecans, ? c. flour and brown sugar and stir together until mixture is crumbly. Sprinkle on top of apple cranberry mixture.  Sprinkle additional ? to 1 cup cranberries on top for crumb mixture.

Bake at 350 degrees for 35 to 45 minutes until brown and bubbly.




December's Recipe:


(Almost) Flourless Chocolate Cake

from the kitchen of

Mary and Holly Hayes




10 ozs. Bittersweet (not unsweetened) or semisweet Chocolate, chopped (We use Ghirardelli dark)

1 cup (sticks) unsalted butter, cut into small pieces

5 large eggs

1 ? cups sugar

5 tablespoons All Purpose Flour

1 ? teaspoons baking powder

Powdered Sugar



Preheat oven to 325 degrees. Butter and flour a 10 inch diameter springform pan.  Stir chocolate and butter in a heavy medium saucepan over low heat until chocolate melts and mixture is smooth.  Beat eggs and sugar together in large bowl until well blended and beginning to thicken.  Sift flour and baking powder over egg/sugar mixture.  Gradually fold in chocolate mixture.  Transfer batter to prepared pan.


Bake cake for 20 minutes.  Cover pan with foil.  Bake until tester inserted into center comes out with moist crumbs still attached, about 40 minutes longer.  Uncover cake; cool in pan (cake will fall as it cools).


Cut around sides to loosen cake.  Release pan sides.  Sift powdered sugar over cake (use a doily for a decorative presentation and add a sprig of mint and a few raspberries for Christmas color) and cut into wedges.  Serve this with sweetened whipped cream.  It is also very good with raspberry coulis or strawberries on top.




Texas Barbeque Beef Brisket

From the kitchen of

Mary and Holly Hayes


5-6 lbs beef brisket (lean as possible)

Place in a glass baking dish or a large zip-lock baggie.

Pour 3oz. liquid smoke over the meat and sprinkle generously with celery salt, onion powder and garlic powder.

Refrigerate for one or two days.

Take out of baking dish or bag and sprinkle meat with more liquid smoke, Worcestershire sauce, salt and pepper and cover tightly with aluminum foil.

Bake for 5 hours at 275 degrees

Uncover the beef, remove all the fat and slice.

Pour your favorite barbeque sauce over the beef.

Place back in oven for 1 hour.

We usually serve this great dish on small sliced rolls with sliced dill pickles and sweet onions on the side.






From the kitchen of

Mary and Holly Hayes



One unbaked deep-dish pastry shell (we use the refrigerated Pillsbury pie crust)

1 lb. fresh white mushrooms sliced and sprinkled with a little white wine

1 medium sweet onion, chopped

? lb. imported Swiss cheese, grated

2 packages (12 oz. each) Stouffer?s frozen spinach souffl?, defrosted


Saut? the mushrooms and onions in the butter until  soft.  (We drain this mixture of onions and mushrooms in a strainer so the pastry does not become soggy).  Place the mushrooms and onions in the pastry shell. Top with the grated cheese then spoon the defrosted spinach souffl? over the top. Bake at 350 degrees for 60-65 minutes. Let stand for 15 minutes before serving.


This is a great luncheon entr?e served with a good salad!


Delicious Beef, Blue Cheese and Walnut Salad

From the kitchen of

Mary and Holly Hayes





? c. Vegetable oil

? c. red wine vinegar

2 T. Brown sugar

2 t. minced garlic

2.5 to 3 lbs Flank steak or beef tenderloin


1 ? c. vegetable oil

? c. red wine vinegar

2 T. sugar

1 ? t. fresh thyme leaves

1 ? t. chopped fresh rosemary

? t. salt

? t. pepper


Baby greens and watercress

Grape tomatoes, cut in half

1 c. toasted walnuts or pecans

6 to 8 ozs. Blue cheese crumbled




For the Marinade

Combine the oil, vinegar, brown sugar in a large sealable plastic bag.  Add the beef and seal the bag.  Marinate in the refrigerator for 8 to 12 hours.  Remove the steak from the marinade, discard the marinade.  Broil or grill the steak (or roast or grill the tenderloin) until done to taste.  Let stand for 10 minutes.  Slice or julienne the steak and set aside.

For the Vinaigrette

Combine the oil, vinegar, sugar, thyme, rosemary, salt and pepper in a bowl and mix well.  Toss the steak with enough of the vinaigrette to coat.

For the Salad

Arrange the steak on a bed of baby greens and watercress.  Top with the tomatoes.  Sprinkle with the nuts and cheese.


Yield: 8 servings




From the kitchen of

Mary and Holly Hayes





Muffin Batter:


1 1/2 cups sugar

1/2 cup oil

1 1/3 cups flour

1/3 cup water

1 cup canned pumpkin

1 t. baking soda

1 t. cinnamon

1/2 t. nutmeg

2 eggs

1/2 t. salt

1 t. vanilla

1 cup white raisins

1/2 cup chopped pecans, toasted




1/4 cup sugar

1/4 cup brown sugar

3/4 cup chopped pecans





Mix the eggs, oil, water and pumpkin together well and add all of the other ingredients in order, except for the raisins and nuts.  Do not over mix.  Stir in raisins and pecans carefully until incorporated into the mix.



Grease the muffin tins or use PAM, or line with papers.  Fill each ? full and sprinkle topping on top. We use shallow muffin tins and get 23 or 24 muffins.  Bake at 350 degrees for 20-25 minutes. If you are in a hurry, omit the topping and just sprinkle equal parts white sugar and cinnamon on the top of each muffin before baking.





Buckeye Balls

from the kitchen of

Mary and Holly Hayes





1 stick butter (softened)

1? c. Peanut Butter (smooth or crunchy)

1 T. Vanilla

1  12oz. package semi sweet chocolate chips

? cake of paraffin





Cream butter and peanut butter together and beat in sugar and vanilla.  Shape into small balls and refrigerate for ? hour.

Melt chocolate and paraffin together in a double boiler.   Dip peanut butter balls into chocolate with toothpick, covering all but a small circle.

Let cool on wax paper.  Recipe can be doubled.

Yield:  40 balls








Chocolate Mousse Pie


From the kitchen of

Holly and Mary Hayes





For the Pie Crust:

1 ? c. graham cracker crumbs finely rolled or ground in processor

? c. sugar

? stick butter


For the Filling:

10 ozs. Semisweet Chocolate (Ghirardelli is preferred, but any will do)

? c. strong black coffee (liquid)

2 T. butter

4 large eggs, separated

2 T. rum or kirsch



1 c. heavy cream

2 T. sugar

1 oz. semisweet chocolate





For the Pie Crust:


Mix ingredients together in a small bowl and then press evenly into the bottom and up the sides of a 9? pie dish or pan.  Bake in a 350 degree oven for 8 minutes.  Remove from oven and cool.


For the Filling:


Place chocolate and coffee in the top of a double boiler and cook over medium heat until chocolate has melted and the mixture is thickened. (You can melt the chocolate with the coffee in the microwave but be careful not to burn the chocolate.)  Remove from heat and beat in the butter, then the egg yolk, ONE AT A TIME.  In a separate bowl, beat egg whites until they hold a stiff peak.  Fold whites into chocolate mixture gently with a metal spoon.  Fold in rum or kirsch and pour mixture into prepared pie crust.  Refrigerate for at least 3 hours before serving.




Whip heavy cream, add the sugar and spread over the pie.  Scrape semisweet chocolate with a vegetable peeler over the entire top and refrigerate until ready to serve.