Island Honda eNewsletter

Tuesday, October 25, 2011  
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Free Drawstring Backpack & Koozie for October Birthdays

 
Cooling System Inspection Special

 
Brake Special

 
Oil Change Special

 
Timing Belt & Water Pump Replacement Special

 
Tire Rotation Special

 
Parts Special: Air Filter and In-Cabin Filter

 
Alignment Special

 
We Sell Tires!

 
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CONTENTS
Now on DriveLiveTV: The 2012 Honda Civic Si Coupe
Free Drawstring Backpack & Koozie for October Birthdays
Hawk Rescued From Car Grill
Art Gone Awry: Jelly Belly Jar Scupture
Special Low APRS + Growing Inventory = Great Buying Opportunity!
Cooling System Inspection Special
Brake Special
Get “Reel” About Getting Green
First-Class Travel Gadgets
Fight Back Against Sinus Infections
Car Care: Cooling System Maintenance
Vehicle Profile: The 2012 Honda Crosstour
Vehicle Profile: The 2012 Honda Fit
Oil Change Special
Timing Belt & Water Pump Replacement Special
Japanese Precision in Motion
Quote of the Day
Have You Picked Out Your Halloween Pumpkin Yet?
Recipe Corner: Pumpkin Cheesecake Tarts
Employee Spotlight: Yoko Nishimura
Mahalo for Your Referrals!
Are You Reading Our eVIP Newsletter for the First Time?
Have You Been Wondering About All of the Recent Activity in Our Back Lot Along Kamehameha Avenue?
Tire Rotation Special
Parts Special: Air Filter and In-Cabin Filter
Alignment Special
We Sell Tires!
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Recipe Corner: Pumpkin Cheesecake Tarts
How 'bout some samples, Leslie Z!

2/3  c (about 15) crushed vanilla wafers
2 T butter or margarine, melted
1 pkg (8 oz) cream cheese, softened  
1 c LIBBY's 100% Pure Pumpkin (this brand recommended because it's not too watery)
1/2 c granulated sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs
2 T sour cream (optional)
2 T semi-sweet chocolate morsels (optional)
 
Preheat oven to 325 degrees.  Paper-line 12 muffin cups.  Combine cookie crumbs and butter in a small bowl.  Press scant tablespoon onto bottom of each of prepared muffn cups.  Bake for 5 minutes.  Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended.  Add eggs; beat well.  Pour into muffin cups, filling 3/4 full. 
Bake for 25-30 minutes.  Cool in pan on wire rack.  Remove tarts from pan; refrigerate. 
Optional steps:  Garnish with sour cream.  Place chocolate morsels in small, heavy-duty plastic bag.  Microwave on HIGH (100%) power for 20 seconds, then knead.  Microwave at additional 10-second intervals, kneading until smooth.  Cuty tiny corner from bag, squeeze to drizzle over tarts.
 
 

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