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Christmas & Thanksgiving, Desserts, Vegetarian

Frozen Pumpkin No Bake Cheesecake

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This Frozen Pumpkin No Bake Cheesecake is the perfect cheesecake recipe for those upcoming holiday get togethers such as Halloween, Thanksgiving or Christmas. Where you just want to serve something festive and different that the average pumpkin pie. 

This frozen spiced pumpkin cheesecake is just one of those recipes that everyone should have in their freezer around the holiday season.

Think Thanksgiving and Christmas or if you just love pumpkins and cheesecake then this recipe can really be enjoyed any time of the year.

Seriously it doesn’t get any more delicious than this dessert and trust me it’s pretty easy to make.

So go ahead and serve this to your guests and family and watch them beg for this recipe.

HOW TO MAKE A Frozen Pumpkin No Bake Cheesecake

TO MAKE THE FROZEN SPICED PUMPKIN CHEESECAKE CRUST:

  1. Start by making your base/crust, in a large bowl place your graham crackers, brown sugar and melted butter. Mix this together with a spoon and then use your hands to press it together so it sticks. Lightly oil your cheesecake pan and then place your graham cracker crust inside. Press firmly down to create your crust.

NO-BAKE GRAHAM CRACKER CRUST:

  1. Chill pie crust for at 30 minutes prior to filling. Prior to serving, rub the outside and bottom of the cheesecake pan with a wringed out hot cloth this helps to release the pan from the crust.
  2. Baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, cool completely before filling.
  3. Add 2 packages of cream cheese to a large bowl and with your hand held blender whisk in a can of condensed milk, whipped cream and vanilla extract. Blend till smooth, be careful to not over blend.
  4. Pour over your crust slowly then chill in the freezer anywhere from 6 to 24 hours.

FINISHING THE CHEESECAKE:

  1. Once your cake is absolutely cold, release the cheesecake from the pan slowly.
  2. Sprinkle some cinnamon sugar over top
  3. Cut and allow to defrost for roughly 20 minutes, enjoy!

What better way to celebrate fall in the kitchen than with a Spiced Pumpkin Cheesecake?

This Cheesecake will have you and those who get a chance to have a slice wanting more. And the nice thing is this 8″ inch cake can serve 12 people easily.

Since this is a no bake cake, you are going to want to prepare it the day ahead. Then allow it to set in the freezer for at least 6 hours prior to serving.

Tucker, you can serve it with a dollop of freshly whipped cream on the top prior to serving if desired.

However the rest of the Canadian Cooking Adventures team thinks it’s best with just a sprinkle of cinnamon on top, so we will leave that up to you.

This is the most creamy and tasty cheesecake, perfect for the holidays!

Also be sure to use “pumpkin puree” not “filling”, there is big difference here.

For this recipe, I used 1 1/2 cups of graham cracker crumbs, because I really like a thin crust however most recipes will call for 2 cups which makes a slightly thicker crust.

If you prefer a thicker crust then use the 2 cups.

Note: You can put a dollop of whipped cream on top. Place your cake back in the freezer or it will melt this cheesecake is best chilled frozen.

Inspired by: Chelsea’s Messy Apron ~ Frozen Pumpkin Pie Cheesecake

I am so thrilled you are reading one of my recipes, your visits and your comments are greatly appreciated. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Salads, Vinaigrettes and Dressings

Creamy Citrus Ginger Vinaigrette

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This Healthy Creamy Citrus Ginger Vinaigrette is made with plain yogurt, orange juice, lemon juice, ground ginger, minced garlic olive oil and a few spices. 

This Vinaigrette is the start to a line of Healthy Vinaigrette recipes that I will be featuring on my blog over the next few weeks.

So if you liked this one, then be sure to follow me as I will be releasing more of my favorite homemade vinaigrettes in the coming weeks.

This type of vinaigrette goes well on many different types of salads. Think shrimp, white fish, chicken or chick pea type salads and of course with avocados, cabbage, cucumbers, tomatoes and pretty much any type of veggie.

So what makes this a healthy vinaigrette?

Well it is the Plain Yogurt, then I mix that delicious yogurt with fresh orange and lime juice along with some minced fresh ginger, ginger powder, olive oil and salt to taste.

I know longer purchase those store bought salad vinaigrette or dressings, because I have learned to make these better and healthier ones at home.

This Vinaigrette pairs really well with all types of vegetables and proteins. I like to use mason jars for my dressings.

Then you can simply shake everything together and wulla it’s ready to enjoy! You will find a few of my recipes below that feature this dressing in them!

 Citrus Explosion = Delicious! 

Stores in the fridge up to 3 weeks!

Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up. Personally I like it without!

Then store in the fridge for a minimum of one hour to allow the flavors to merge. 

LOOKING FOR MORE AWESOME DIP/DRESSINGS? Try some of my favorite Homemade Creations below!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

 

Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Beef Lo Mein Noodles

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Spicy Beef Lo Mein Noodles are made in a delicious sauce that your sure to enjoy. When it comes to Lo Mein noodles the sauce and cooking techniques are what’s is important. 

So please follow along to see how it’s made. First you will want to wash and prepare the vegetables, I like to use fresh broccoli, carrots, red peppers and snap peas with my beef lo mein.

Then I tend to look for gluten free lo mein noodles, use the ones that best suit you. 

Feel free to mix up the vegetables however remember fresh is always best.  Then the noodles will need to be softened in boiling water before cooking and seasoning them.

You can always add shrimp, tofu or chicken to these noodles in replace of beef if desired. And if you want to spice it up some, simply add more red chili paste or serve with sriracha sauce.  

The varieties of lo mein noodles are endless, so it’s good to experiment with the different brands to find your favorite.

Also you may want to add more soya sauce near the end. Just be sure to stir everything together well beforehand and tasting it before adjusting the flavor.

 


 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

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Date Night, Dinner ideas, Skip the takeout

Beef and Vegetable Ramen

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These Beef and Vegetable Ramen Noodles are made in a delicious sauce that you’re sure to enjoy. 

You can make this dish more or less spicy according to your personal taste. 

The heat in this dish comes from the cayenne pepper, I like to use just 1/2 a tsp for this recipe.

Which gives it a touch of heat, kinda similar to the spicy ramen noodle packages you may find at the store.

Then you will want to start by chopping all your vegetables up first, this is the hardest part really.

As it can be a bit challenging if you do not have knife skills to julienne the carrots and peppers. 

However practise makes perfect and in time you will figure out the best method for you. If you really prefer a little help in that area you can always use a food processor to do those jobs for you if needed.

I like to use broccoli, carrots, red peppers and snap peas for this dish.

Although you can use whatever veggies you have on hand really.

Not a fan of beef feel free to add some shrimp, tofu or chicken to these noodles in replace if desired. 

Once the veggies are saute yet still slightly crisp.

You will then add back in the cooked ramen along with that delicious premade sauce.

Toss everything together to serve. 

DELICIOUS! Feel free to try other vegetables such as broccoli, kale or even asparagus. 

This dish also works well with chicken and tofu!

This recipe proves that you don’t have to put a lot of effort into making this type of takeout dish.

I just know your going to love it as much as we do!

Serve some “Spicy chili sauce” on the side for some extra heat or add more cayenne during the cooking process.

Also you can add beef bouillon cubes in replace of the beef stock, just make sure your using equal amounts of water/liquid

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Vegetarian Lo Mein

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This vegetarian lo mein is packed with loads of veggies and super tasty noodles. Then it’s all tossed together in the most delicious sauce. 

Having experimented with a few lo mein recipes over the years I’m confident you will love this one. 

You can pretty much add whatever vegetables you have on hand for this stirfry.

However for my Vegetarian lo mein, I like to use carrots along with a red pepper, purple cabbage and snow peas. 

Then I will top that prepares lo mein with freshly sliced green onions and serve it right from the pot.

The most difficult part about making this dish would be “chopping the vegetables”.

However if you have a food processor you can allow it to do some of the chopping for you.

I like to use it to slice my carrots and cabbage. 

Once you have that part done then this whole recipe can then be pulled together in 15 minutes or less.

As for the sauce you want to be careful not to put too much sodium in it.

The lo mein noodles tend to have plenty of sodium in them.

So when using soya sauce to flavor be sure to use a low sodium kind or use way less than the what is specified in the ingredients.

Then there will be oyster sauce, ground ginger and sesame oil that will makes it perfect.

You can try teriyaki sauce instead of the oyster if prefered it will just give a slightly different flavor.

I love making my favorite takeout dishes at home, no longer do I order to my door.

When I can prepare these same dishes in a fraction of the time and cost at home I will do it.

That is not to say I do not go out to eat once in a while though.

Not to mention making these types of dishes at home are much healthier because you can be certain there are no msgs in it.

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR keep it vegetarian, which is also fantastic too!

Plus, if you like a little more heat to your dish then feel free to add more “red chili sauce” on the side. You know make it your own 🙂 

Meal prep idea: Have dinner for yourself and plate two meal preps for the week ahead.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Chicken, Curries, Dinner ideas, Instant Pot, Slow Cooker recipes

Spicy Coconut Chicken Curry

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This Spicy Coconut Chicken Curry is a fusion type dish that I came up with in the past year or so.

This dish is packed with flavors that your sure to enjoy!

As you may know, I love Thai and Indian food. So you will always find all those types of spices in my pantry along with coconut milk.

For this recipe, I have infused spices from both cultures, to come up with this Chicken Potato Curry recipe, that I think is worth sharing. And have made time and time again in my kitchen. 

Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.

NAAN bread also goes amazingly well with this meal. You can find that recipe at the bottom of this post!

This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step  of cooking the chicken. 

Cooking Methods:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.
  • Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.


DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

If your a CURRY lover like me. Then you will want to try these dishes below!

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!