HOUSTON, TX - Our FOX 26 family has been sharing our holiday recipes over the last week for the Fox Family Feast.
From strawberry cheesecake, sweet potato casserole to delicious black bean soup--for a recap of what we've cooked and the recipes, click here!
Chrisdyann's Double-Layer Pumpkin Cheesecake Pie.
2 pkgs 8 OZ cheesecake
1/2 cup of sugar
1/2 tsp vanilla
1 cup canned pumpkin puree
1/2 tsp cinnamon
pinch of nutmeg
graham cracker pie crust
For the first layer. first blend together two packages of cream cheese with 1/2 cup of sugar and a 1/2 teaspoon of vanilla. After that, add two eggs, one at a time and beat until smooth and creamy. Pour half of the cheesecake mixture into a graham cracker crust. Then create the second layer, in a different bowl, add 1 cup of canned pumpkin puree, 1/2 teaspoon of cinnamon, and a pinch of nutmeg. Stir until combined. Pour over the cheesecake layer and bake 35-40 minutes at 325 degrees. Top with whipped cream and serve.
Recipe for Jose's Black Bean Soup:
1 Med-size onion
1 med-size garlic bulb
3 Bay Leaves
1 teaspoon Oregano
Spanish style Chorizo
1 teaspoon Cumin
Black Beans (fresh or canned)
Cut up: 1 medium size onion into quarters, then cut those pieces in half or smaller.
Cut up 1 bell pepper. Remove stem and seeds before cutting into bite-size pieces.
Use 1 medium size bulb of garlic... crush the cloves to release the aroma and their flavor.
Cut 2 Spanish chorizo sausages into small slices. If you don’t eat pork substitute smoked turkey neck meat. But you have to boil them until meat falls off the bones.
Cover the bottom of your pot with olive oil and heat until oil is HOT!
Now, add your cut up vegetables. They should sound like they are frying.
While the mixture its sauteeing, add the Chorizo.
Add 1 teaspoon of oregano
1 packet Goya sason seasoning (or 1/2 teaspoon of sason seasoning powder)
Add 3 or 4 Bay leaves and a teaspoon of cumin and stir.
When vegetables are soft... and their color has changed because of the chorizo, add your beans.
If you are using canned beans simmer for 20 to 30 minutes until done.
If you are using fresh beans, cook until beans are soft... about 40 minutes.
If you like a thicker consistency to your black beans ...You can remove some of the beans and crush them, them put them back in your pot to make your beans a little thicker.
Now, pour over a bed of rice... or in a small bowl and enjoy.