Family-pleasing fall recipes

Cranberry Pumpkin Crumble Cheesecake Squares Treat yourself to this fall-inspired dessert courtesy of Butterball. The classic flavours of cranberries, pumpkin and cinnamon come together in these delectable bites.

Ingredients

2 1/4 cups graham cracker crumbs

1 cup chopped pecans

2/3 cup firmly packed brown sugar

1/2 cup melted butter

1/2 tsp. ground cinnamon

4 packages (8 oz. each) softened cream cheese

1 cup sugar

3 tbsp. flour

1 cup sour cream

1 cup canned pumpkin

1 tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

1 cup dried cranberries

Instructions

Preheat oven to 325°F. Line a 13” x 9” baking pan with foil, with ends extending over sides of pan.

For crust, combine graham cracker crumbs, nuts, sugar, butter and cinnamon; mix well. Firmly press 3 cups of crust mixture onto bottom of a baking pan. Set aside remaining 1 cup while preparing cheesecake.

For cheesecake, mix cream cheese, sugar and flour in large bowl with electric mixer on medium speed until blended, about 2 minutes. While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries. Pour cheesecake batter over crust.

Sprinkle remaining crust mixture over top of cheesecake.

Bake 40 – 45 minutes or until center is almost set. Cool completely on wire rack.

Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Not Yo’ Mommas Meatloaf

Whole wheat couscous, extra lean ground beef and tons of healthy veggies makes this meatloaf a complete and satisfying meal. Recipe courtesy of Canadian Beef.

Prep: 15 mins

Cook: 1 hr 15 mins

Yields: 6 servings

Ingredients

½ cup ketchup

2 tbsp apple cider vinegar

1 ½ tsp smoked paprika

1 tbsp olive oil

1 small cooking onion, finely diced

3 cloves garlic, minced

1 ½ lb Extra Lean or Lean Ground Beef

1 egg

½ cup milk

½ cup whole wheat couscous, uncooked

1 cup sweet yellow or red pepper, finely diced

½ cup EACH shredded zucchini

and diced mushrooms

2 tsp Worcestershire sauce

Directions

Preheat oven to 350°F.

To make topping, whisk ketchup, apple cider vinegar and smoked paprika together; set aside.

Heat oil over medium-high heat in non-stick skillet; pan-fry onion and garlic until golden but not browned. Transfer to large mixing bowl.

Add the remaining ingredients to bowl and combine

thoroughly. Spread mixture into a greased 9 x 5-inch (2L) loaf pan; top with reserved sauce.

Bake uncovered 1 hour to 1 hour 15 minutes or until digital instant read thermometer inserted into centre of loaf reads 160°F/71°C.

Leftover ideas

Meatloaf is great the next day, broken up and added to pasta sauce or used to make meatloaf sandwiches, or topped with mashed potatoes.