xiaoxl/recipe_data huggingface dataset:
Delilah's Frosted Cut-Out Sugar Cookies
Category: desserts
By Delilah Lopez

My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!

Ingredients:
¾ cup butter flavored shortening
1 cup white sugar
2  eggs
1 tablespoon milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar
3 tablespoons milk
2 drops any color food coloring

Directions:
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting. In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 3 dozen

Calories: 133.4
Fat: 5.2 g
Saturated fat: 1.4 g
Carbohydrates: 20.6 g
Sugars: 13.9 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 11.3 mg
Sodium: 81.7 mg
Quick Hoppin' John Soup
Category: soups-stews-and-chili
By ThoHug

This is a modification of my father's hoppin' john recipe. The only difference between his and mine is the use of tomatoes. It's a great recipe for the holidays (New Year's) or any time during winter months. There are many versions of this recipe here, but this one is quick so you can throw it together after a long day at work for the whole family to enjoy!

Ingredients:
1 pound sage pork sausage
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 (15 ounce) cans black-eyed peas, drained
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (14 ounce) cans chicken broth
2 cups water
salt to taste

Directions:
Crumble sausage into a skillet over medium heat and cook until evenly brown. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 306.7
Fat: 13.2 g
Saturated fat: 4.4 g
Carbohydrates: 29.8 g
Sugars: 3.4 g
Dietary fiber: 5.2 g
Protein: 16.1 g
Cholesterol: 34.9 mg
Sodium: 1450.8 mg
Corned Beef and Cabbage Dinner


Ingredients:
corned beef brisket, whole black peppercorn, bay leaves, carrots, parsnips, red onions, new potatoes, cabbage

Directions:
Trim fat from meat.
Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
Discard bay leaves, if used.
Remove meat from pot. Thinly slice meat across the grain.
Transfer meat and vegetables to a serving platter.
Charred Prawns (Shrimp) With Capsicum Mayonnaise


Ingredients:
garlic cloves, lime juice, ground cumin, fresh coriander leaves, lime wedge, red capsicum, garlic cloves, olive oil, mayonnaise, lemon juice

Directions:
Peel and devein the prawns, leaving the tails intact.
Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
Cover and refrigerate for at least 2 hours.
To make the capsicum mayonnaise, preheat the oven to 190°C
Cut the capsicum into quarters and remove the seeds and membrane.
Place on a baking tray with the garlic and drizzle with the olive oil.
Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
Place in a food processor with the mayonnaise and process until fairly smooth.
Place in a bowl and stir through the lemon juice.
Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
You may need to do this in batches depending on the size of your pan.
Serve the prawns with the mayonnaise and a wedge of lime.
Deliciously Cakey Scones


Ingredients:
unbleached all-purpose flour, granulated sugar, baking powder, sea salt, unsalted butter, egg, milk

Directions:
In a large bowl, combine flour, sugar, baking powder and sea salt; whisk until well mixed. Transfer flour mixture into a bowl of food processor and add cold butter; process until mixture resembles to coarse crumbs. Transfer back to the bowl and pour in milk. With the tip of the fork, stir the mixture until it just gets together – DON’T overmix.
Preheat oven to 400ºF. Transfer the dough onto a lightly floured work surface and form a round shape, flatten it down to ¼-inch thick. If need it, roll it but don’t press hard on the dough. Dip a 2 ¼-inch (58mm] cookie cutter in flour and cut; repeat for each scone.
Transfer onto a baking sheet lined with a silicone mat. Brush off any excess flour and apply egg wash on top of each of them. Transfer into the preheated oven and bake 15 minutes or until they puffy and slightly golden brown. Let them cool off on a wire rack slightly before serving them warm with strawberry butter.
Chicken With Avocado and Nut Sauce


Ingredients:
avocado oil, avocado, walnuts, lemon, heavy cream, paprika, fresh ground pepper, butter, flour, fresh parsley, boneless chicken breast halves

Directions:
Preheat oven to 250°C/480°F Remove skin from chicken, place breasts in cling wrap and tenderize with a meat mallet. Mix flour, paprika and pepper in a larger plastic bag, then add chicken breasts and shake until well coated.
Melt butter with avocado oil in a pan over a medium heat. Cook chicken breasts through until golden (around 7-8 minutes], then place in an ovenproof dish and cover with foil to keep warm in the oven.
Soak the diced avocado pieces in lemon juice.
Cook walnuts in the remaining butter and avocado oil in the pan, stir until crisp and brown.
Drain pan and pour in chicken stock, bringing to boil over high heat and cook for 4-5 minutes.
Stir in cream, bring to boil and cook for 2-3 minutes, until slightly thickened.
Take avocado pieces from the lemon juice and stir in sauce for 1 minute.
To serve, ladle sauce over chicken breasts, garnish with parsley.
Fettucine With Rosy Mushroom Sauce


Ingredients:
fresh mushrooms, olive oil, butter, garlic cloves, tomato puree, fettuccine pasta, cornflour, cold water

Directions:
Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
Meanwhile cook the pasta according to packet directions, then drain when cooked.
Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.
Minnesota Bars


Ingredients:
canola oil, brown sugar, corn syrup, oatmeal, chocolate chips, peanut butter

Directions:
Mix oil, brown sugar, and corn syrup.
Add oatmeal and mix together.  Press into 13x9-inch pan.
Bake at 375°F for 12-15 minutes.  Watch carefully--should be soft and light brown, a little harder on the edges (it gets stiffer as it cools].
After cooling crust: Melt chocolate chips and peanut butter.  Mix together well.
Spread on top of cooled crust.  Cut into squares.
Amazing Mexican Quinoa Salad
Category: salad
By Rita

Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.

Ingredients:
2 cups cooked quinoa
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can corn
1  red onion, chopped
1 cup cooked brown rice
1  red bell pepper, chopped
¼ cup chopped fresh cilantro
¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Directions:
Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid. Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 396.6
Fat: 22.6 g
Saturated fat: 3 g
Carbohydrates: 42.4 g
Sugars: 2.9 g
Dietary fiber: 8.6 g
Protein: 9.1 g
Sodium: 532 mg
Curried Apricot Chutney


Ingredients:
canola oil, curry powder, onion, garlic clove, ginger, raisins, fresh lime juice, sugar

Directions:
Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
MAKES 2 CUPS.
Cucumber Mint Chutney


Ingredients:
white vinegar, sugar, cucumber, red bell pepper, of fresh mint, lime juice, onion

Directions:
Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.
Keto Shrimp Alfredo
Category: seafood
By Audrey Ann Denton

Tender shrimp in our famous creamy keto garlic-Parmesan sauce, without the carbs! One forkful and you'll wonder where this has been all your life... I serve mine over a bed of steamed shredded cauliflower. Good over spinach salad as well!

Ingredients:
2 tablespoons salted butter
1 pound uncooked medium shrimp, peeled and deveined
1 (8 ounce) package cream cheese, cubed
½ cup heavy whipping cream
1 tablespoon garlic powder
1 tablespoon dried basil
2 teaspoons salt
1 tablespoon ground black pepper
1 ½ cups grated Parmesan cheese
1 teaspoon psyllium husk
½ cup baby kale
5  sun-dried tomatoes, cut into strips

Directions:
Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes. Sprinkle garlic powder, basil, salt, and pepper into the skillet and stir well. Mix in Parmesan cheese until well combined. Let simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 448.3
Fat: 31.3 g
Saturated fat: 18.9 g
Carbohydrates: 18 g
Sugars: 9.5 g
Dietary fiber: 3.9 g
Protein: 27.1 g
Cholesterol: 211.1 mg
Sodium: 1854.5 mg
Frozen S'mores


Ingredients:
graham cracker, marshmallow cream, vanilla ice cream

Directions:
Break graham cracker in half., Spread one half with marshmallow cream and sprinkle with chocolate chips., Top with ice cream and remaining graham cracker half., Push a popsicle stick into ice cream, if desired., Freeze until set up before eating, or it will be messy., Sometimes we dip halfway into melted chocolate and then refreeze.
Bird's Famous Macaroni and Cheese (Lite)


Ingredients:
reduced fat margarine, 2% low-fat milk, low-fat cheddar cheese, reduced-fat cream cheese, parmesan cheese, eggs, low-fat sour cream, ground mustard, kosher salt, black pepper, elbow macaroni

Directions:
In a medium saucepan, mix margarine and milk. Add the cheeses and cheese soup until the cheeses melt.
Add the eggs, sour cream, mustard, salt, and pepper and stir well.
Add macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Vidalia Onion Pie


Ingredients:
butter, sweet onions, eggs, half-and-half, sour cream, cheddar cheese

Directions:
Preheat oven to 350 degrees., Prick pie crust with a fork., Melt butter and saute onions until tender, then place in pie crust., Mix together remaining ingredients except the bacon and spread over the onions., Bake 30 50 c5 minutes., Top with bacon and serve., Serves 6 to 8.
Tiramisu- Cooking Light


Ingredients:
sugar, nonfat cottage cheese, nonfat sour cream, dark rum, low-fat vanilla yogurt, hot water, instant espresso coffee powder, instant espresso coffee powder, ladyfingers

Directions:
Combine first 6 ingredients in mixer or food processor. Mix until smooth; set aside.
Mix together hot water and espresso granules in a small bowl. Split ladyfingers in half, lenthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso. Place dipped side down in the bottom of a 9-inch square baking dish. Spread 2 cups of cheese mixture over ladyfinger halves. Repeat procedure with remaining ladyfingers, espresso, and cheese.
Place one wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture] and cover with plastic wrap.
Refrigerate 8 hours or overnight. Remove wood picks and sprinkle with cocoa.
Can't-Tell-It's-Gluten-Free Corn Bread
Category: bread
By Love to eat but no wheat

A moist and delicious corn bread that's almost as easy to make as the box kind--plus it's gluten free!

Ingredients:
cooking spray
1 cup stone ground cornmeal
1 cup gluten-free all-purpose flour (such as Tom Sawyer®)
⅓ cup white sugar, or more to taste
1 tablespoon gluten-free baking powder
1 teaspoon salt
1 teaspoon xanthan gum
¼ cup unsalted butter, softened
1 cup 1% milk
1  egg

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray. Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces. Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan. Bake in the preheated oven until top is light brown, about 22 minutes.

Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Yields: 12 servings

Calories: 148.7
Fat: 5.2 g
Saturated fat: 2.7 g
Carbohydrates: 23.9 g
Sugars: 6 g
Dietary fiber: 2.3 g
Protein: 3.2 g
Cholesterol: 24.6 mg
Sodium: 360.9 mg
Big Angel Biscuits


Ingredients:
warm water, flour, baking soda, baking powder, salt, sugar, shortening, buttermilk

Directions:
Dissolve the yeast in the warm water and set aside. Mix dry ingredients in order given and cut in shortening until dry and crumbly.
Stir in the yeast-water mixture and buttermilk; blend thoroughly. At this point you can cover and refrigerate until ready or make the biscuits now.
Turn onto a floured surface and knead lightly, then roll fairly thick (about 1/2 inch] and cut with biscuit cutters; place on a greased pan.
Let biscuits rise slightly (about 15 minutes] and bake in a 400 degree F oven until lightly browned. (about 8-12 minutes].
Shrimp Scorpio


Ingredients:
olive oil, onions, garlic clove, parsley, dill, dry mustard, sugar, diced tomatoes, tomato sauce, shrimp, feta cheese

Directions:
Preheat oven to 425 degrees., Heat oil in pan and add onion., Cook until well browned., Add garlic, parsley and dill., Stir in mustard and sugar., Add tomatoes and tomato sauce., Simmer for 30 minutes., Add shrimp to the sauce and cook for 3 minutes., Pour mixture into a baking dish and sprinkle with cheese., Bake for 15 minutes or until cheese melts., Serve with rice.
Banana Cake with Peanut Butter Frosting


Ingredients:
instant vanilla pudding, water, banana, eggs, creamy peanut butter

Directions:
Heat oven to 350 degrees F.
Grease and flour a bundt pan.
In large bowl, combine all cake ingredients, beat on low speed until moistened, then beat 2 minutes at medium speed.
Pour batter into greased/floured pan.
Bake cake at 350 degrees F for 45-55 minutes, or until toothpick comes out clean.
(Cake will be moist on top.] Cool in pan 10 minutes.
Remove from pan and cool for 45 minutes, or until completely cooled.
Microwave frosting on high for 25-35 seconds, or until thin consistency.
Immediately stir in peanut butter.
Drizzle warm frosting over cake.
Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce
Category: bread
By Athena

This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.

Ingredients:
¾ cup yellow cornmeal
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1  egg, beaten
2 tablespoons canola oil
⅓ cup shredded Monterey Jack cheese
4  hot dogs, cut into 1 inch pieces
½ cup sour cream
½ cup mayonnaise
1 ½ tablespoons dry taco seasoning mix

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil.  Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces. Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and   mix until smooth. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 muffins

Calories: 281.9
Fat: 18.2 g
Saturated fat: 5.3 g
Carbohydrates: 24 g
Sugars: 7.6 g
Dietary fiber: 0.7 g
Protein: 5.8 g
Cholesterol: 35.6 mg
Sodium: 525.3 mg
Chipotle Chicken Stew


Ingredients:
boneless skinless chicken breasts, olive oil, garlic cloves, crushed tomatoes, chipotle chiles in adobo, sugar, water, salt, pepper, potato

Directions:
Heat oil in small saucepan over med-low heat.  Add chopped onion and garlic, and saute for 2-3 minutes. Add chorizo and saute mixture for 4-6 minutes until the onion is soft.
Add tomatoes, chiles (with a bit of adobo sauce], sugar, and water to the pan. Stir, season with salt and pepper and add potaotes.
Simmer for 20 minutes, stirring occassionally; then add the chicken and simmer until the contents have a consistency of thick stew.
Note: To poach chicken breasts, place in large saucepan, cover with water, and add pinch of salt,(may add large slice of onion, crushed garlic and peppercorn for extra seasoning], cover and gently simmer for 25 minutes. Allow chicken to cool in the water, then remove it.  Shred the breast with a fork.
Cabbage Soup, Valtellina Style


Ingredients:
savoy cabbage, salt, pepper, Fontina cheese, butter

Directions:
Clean, trim and slice cabbage. Place cabbage in saucepan and bring to a boil until the cabbage is tender then drain.
In the saucepan place a layer of the cabbage while still warm, then place a layer of bread on top of the cabbage, then a layer of fontina cheese. Continue doing this until you have used up all of the ingredients. Gently press down the ingredients with your ladle.
Bring the stock to a boil and pour over the other ingredients. Let soak for about 2-5 minutes.
Meanwhile, melt the butter in the microwave or a saucepan.
Pour over soup, stir and serve.
Caramel Apple Dip
Category: side-dish
By Lori

Sinfully delicious!  Sprinkle with nuts and use as a dip for your favorite apples!

Ingredients:
16  individually wrapped caramels, unwrapped
¼ cup water
1 (8 ounce) package cream cheese
½ cup brown sugar

Directions:
In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently.  Remove from heat.  In a medium bowl, cream together cream cheese and sugar.  Fold in caramel mixture.  Serve immediately.

Prep time: 1 min
Cook time: 5 mins
Total time: 6 mins
Yields: 8 servings

Calories: 227.1
Fat: 11.4 g
Saturated fat: 6.7 g
Carbohydrates: 29.8 g
Sugars: 26.6 g
Protein: 3.1 g
Cholesterol: 32.2 mg
Sodium: 136.4 mg
Peanut Butter Apple Dip
Category: appetizers-and-snacks
By Shay

A great apple dip that makes enough for at least 6 apples.

Ingredients:
1 cup peanut butter
1 cup brown sugar
1 (8 ounce) package cream cheese, softened
¼ cup milk

Directions:
Mix peanut butter, brown sugar, cream cheese, and milk together in a bowl until smooth; refrigerate until chilled.

Prep time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 480
Fat: 34.9 g
Saturated fat: 12.8 g
Carbohydrates: 33.6 g
Sugars: 28 g
Dietary fiber: 2.6 g
Protein: 14 g
Cholesterol: 41.9 mg
Sodium: 318.8 mg
Spicy Beef Chili With Apples


Ingredients:
olive oil, chili powder, cumin, dried oregano, garlic powder, cinnamon, ground beef, apples, yellow onion, tomato paste, chicken broth, cider vinegar

Directions:
In large saucepan over medium high, heat the oil. Add all the spices. Cook, stirring constantly for 30 seconds. Add the beef and cook until browned, about 6 minutes.
Add the apples and onion, then saute for 5 minutes. Stir in the tomato paste, broth and vinegar and bring to a simmer. Cook, uncovered, for 10 minutes.
Marbled Pumpkin Cheesecake
Category: fruits-and-vegetables
By Renee

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Ingredients:
1 ½ cups crushed gingersnap cookies
½ cup finely chopped pecans
⅓ cup butter, melted
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar, divided
1 teaspoon vanilla extract
3  eggs
1 cup canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 7 hrs 40 mins
Yields: 1 - 9 inch cake

Calories: 350
Fat: 25.3 g
Saturated fat: 12.8 g
Carbohydrates: 26.8 g
Sugars: 19 g
Dietary fiber: 1.6 g
Protein: 5.8 g
Cholesterol: 101.1 mg
Sodium: 220.7 mg