Nearly New 3 Bedroom Ranch in Pierce, Colorado $305,000

 

Nearly new 3 bedroom ranch home is wonderfully located just minutes from Fort Collins, Greeley, and Cheyenne!! Enjoy the space of a 1/3 acre lot, fully fenced back yard and roomy back patio while relaxing with friends. This open concept floor plan has a very spacious feel and includes 10 ft ceiling in the Kitchen/Dining Room and Living Room. Need room to grow? A full 1444 sq.ft unfinished basement is ready for you to finish and make your own.

 

 

Nearly New Ranch Home in Pierce – $305,000 Just Listed

Owning a Home

Whether you are a First Time Home Buyer or an Investor you can’t deny the benefits of owning a home.

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Coming Soon 4 Bedroom 2 Bath in Milliken

Call me for your private showing!! 970-685-1847

Coming Soon 3 Bedroom 2 Bath in Pierce!

Nearly new 3 bedroom ranch home is wonderfully located just minutes from Fort Collins, Greeley, and Cheyenne!! Enjoy the space of a 1/3 acre lot, fully fenced back yard and roomy back patio while relaxing with friends.This open concept floor plan has a very spacious feel and includes 10 ft ceiling in the Kitchen/Dining Room and Living Room.. Need room to grow? A full unfinished basement is ready for you to finish and make your own. Showings start Saturday, April 14th.

The Taste of Fall – National Pumpkin Cheesecake Day!

Pumpkin and Cheesecake – Yum!

Perfect pairings deserve a special day. Pumpkin and cheesecake have their day on October 21. National Pumpkin Cheesecake Day celebrates the delicious combination of flavors that turns pumpkin, sugar, spice, and cream cheese into a sweet, creamy, favorite dessert for autumn.

Here are three delicious recipes for you to enjoy. Two are classic baked versions, ideal for ending a holiday or special meal. The other is an easy no-bake version using cupcake cups, for anytime. Enjoy!


Pumpkin Cheesecake

Instructions

CRUST:

1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

1/4 cup granulated sugar

CHEESECAKE:

3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) pure pumpkin

2/3 cup (5 fl.-oz can) evaporated milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING:

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F.

FOR CRUST:
Combine graham cracker crumbs, butter, and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
Combine sour cream, granulated sugar, and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Very Best Baking by Nestle

www.verybestbaking.com/recipes/32230/pumpkin-cheesecake

BOURBON PUMPKIN CHEESECAKE

IngredientsBourbon Pumpkin Cheesecake

CRUST

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)

1/2 cup pecans or walnuts (1 3/4 ounces), finely chopped

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

FILLING

1 1/2 cups canned solid-pack pumpkin

3 large eggs

1/2 cup packed light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon (optional)

1/2 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 (8-ounce) packages cream cheese, at room temperature

TOPPING

2 1/2 cups sour cream (20 ounces)

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Directions

Make crust:

Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cooks’ note: Baked cheesecake can be chilled, covered, up to 2 days.

Recipe adapted from: Gourmet Magazine, Bourbon Pumpkin Cheesecake

No-bake Pumpkin Cheesecake Cups

IngredientsNo-bake Pumpkin Cheesecake

1-1/2 cups graham cracker crumbs, plus 2 tablespoons to sprinkle on top

2 tablespoons packed brown sugar

5 tablespoons melted butter

1 (8 ounce) package cream cheese, softened

1/3 cup granulated sugar

1/3 cup canned pure pumpkin

1/2 teaspoon pure vanilla extract

1/2 teaspoon pumpkin pie spice

½ cup cold heavy whipping cream

Directions

Place 12 paper baking liners in a muffin pan. Using a mixer, thoroughly mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Distribute evenly between 12 baking cups, approximately 2 tablespoons per cup, and pack firmly (I used the back of a small ladle) to make crust. Freeze 10 minutes.

In a large bowl, with an electric mixer, beat cream cheese and sugar on medium speed until smooth and creamy. Mix in pumpkin and pumpkin pie spice until combined.

In separate bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.

Spoon and spread cream cheese mixture into each muffin cup, dividing evenly. Cover and refrigerate about 4 hours or until filling is set and chilled.

Just before serving, Sprinkle muffin cups with graham cracker crumbs.

 

 

Looking for information to help prepare your tax return?  

Federal Income Tax Credits for Energy Efficiency

The tax credits listed below are available for purchases made in 2017.  All other ENERGY STAR federal tax credits expired at the end of 2016.  ENERGY STAR products eligible for tax credits are independently certified to save energy, save money and protect the environment.  Use up to 30% less energy in your home by outfitting it with ENERGY STAR products available across more than 70 categories. *

2017 Federal Tax Credits

Tax Credit:  30% of cost with no upper limit

Expires:  December 31, 2021
Tax credits for Solar Energy Systems are available at 30% through December 31, 2019.
The credit decreases to 26% for tax year 2020; drops to 22% for tax year 2021 then expires December 31, 2021)

Details:  Existing homes and new construction qualify.  Both principal residences and second homes qualify. Rentals do not qualify.

*  The tax credit information contained within this website is provided for informational purposes only and is not intended to substitute for expert advice from a professional tax/financial planner or the IRS.

https://www.energystar.gov/about/federal_tax_credits

Market Watch

Housing Data Cooled to Close Out Summer 

Home sales and Housing Starts cooled in August, but Building Permits were hot.

The National Association of REALTORS® reported that Existing Home Sales fell

1.7 percent in August from July to an annual rate of 5.35 million units versus the 5.42 million expected. Sales were up just 0.2 percent over the prior year.

Mother Nature dampened New Home Sales data. The Commerce Department reported that Hurricanes Harvey and Irma impacted data reporting for August, driving New Home Sales down 3.4 percent from July to an annual rate of 560,000 units. Sale status was collected for only 65 percent of cases in Texas and Florida counties affected by the hurricanes versus the normal response rate of 95 percent. New home inventory had a 6.1-month supply in August, up from 5.7 in July, which was a welcome sign.

New construction may encourage buyers yet this fall, but the numbers weren’t favorable in August. The Commerce Department reported that Housing Starts fell for the second straight month, slipping 0.8 percent from July to an annual rate of 1.18 million units. On a positive note, year-over-year Housing Starts rose 1.4 percent. Single-family starts, the biggest share of the housing market, rose 1.6 percent. Building Permits rose 5.7 percent from July, hitting their highest level since January.

Home prices continued to increase. Research firm CoreLogic reported that home prices rose 6.9 percent from August 2016 to August 2017, up from a 6.7 percent annual gain in July.

News From the Fed
The Federal Reserve announced plans to unwind its massive $4.5 trillion balance sheet starting on the ninth business day of October and continuing every ninth business day of the month thereafter. The balance sheet is made up of Mortgage Backed Securities and Treasury Bonds. The plan is designed to cause little disruption to the market. Seeing that this has never been done before, it remains to be seen what happens over time to Mortgage Bond prices and the home loan rates tied to them.

For now, home loan rates remain just above all-time lows. Stay tuned for your next quarterly update in January.

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