Turkey Tortilla Pizzas
1. Preheat oven 375°F.
2. Combine the chili powder, cumin, garlic powder, oregano, and cayenne in a medium bowl; mix well. Add the turkey strips; toss to coat. Drizzle 1 tbsp. of the olive oil evenly over all; set aside.
3. Heat 2 tbsp. of the olive oil in a large skillet on medium-high heat. Add the pepper strips and onion and cook 5 to 7 minutes or until tender, stirring frequently. Add the turkey mixture; cook 2 minutes. Remove from heat; set aside.
4. Brush the tortillas lightly on one side with the remaining 2 tbsp. olive oil. Place the tortillas, oil-side up, on baking sheets. Bake until just beginning to crisp, about 5 minutes.
5.Remove the tortillas from the oven and sprinkle evenly with the cheese. Arrange equal amounts of the turkey mixture over each tortilla. Top with equal amounts of the tomatoes and cilantro.
6. Bake 10 minutes or until the cheese has melted and the tops are beginning to brown lightly. Cut each tortilla into 6 wedges.
Cranberry Pumpkin Crumble Cheesecake Squares
1. Preheat oven to 325 °F. Line a 13×9-inch baking pan with foil, with ends extending over sides of pan.
2. For crust, combine crumbs, nuts, sugar, butter and cinnamon; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan. Set aside remaining 1 cup while preparing cheesecake.
3. For cheesecake, mix cream cheese, sugar and flour in large bowl of 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.
4. Sprinkle remaining crust mixture over top of cheesecake. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
5. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.