Ingredient list
1 3/4 cups flour
1 tbs pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil (or applesauce) 1 tbs vanilla extract
FILLING:
8 oz cream cheese
1/4 cup sugar
1 egg yolk
2 tsp vanilla extract
Instructions
Preheat oven to 375. In medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined, set aside. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, oil, and vanilla. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, and beat until combined. Top each muffin with about 1 tbs of cream cheese mixture and use tooth pick to slightly swirl into batter. Bake muffins for 18-20 minutes.
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December 8, 2016 | Posted in:
Cheese Ball Recipe For Your Custom Cookbook
Prep Time: 10 min.
Total Time: 2 hours, 10 min.
Ingredients
2 (250g) pkgs cream cheese, at room temperature
1 cup grated cheddar cheese
6 slices bacon, diced, cooked, drained & cooled
1 bunch green onions, finely sliced
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 cup toasted pecans, finely chopped
Directions
1. In a large bowl combine cream cheese, grated cheddar cheese, bacon, green onions, Worcestershire sauce and black pepper. Place mixture on a large sheet of plastic wrap. Shape into a ball and wrap completely.
2. Chill cheese ball in the refrigerator for at least two hours. Remove cheese log from the fridge at least 30 min., before serving. Roll in pecans to coat. Serve with crackers and sliced vegetables.
June 2, 2016 | Posted in:
Buffalo Chicken Dip Recipe For Your Custom Cookbook
Prep Time: 10 min.
Total Time: 30 min.
Ingredients
2 cups cooked shredded chicken
1 (8 oz) pkg cream cheese, at room temperature
½ cup ranch dressing
½ cup hot sauce
1 cup shredded cheddar cheese
Crackers, to serve
Sliced vegetables, to serve (cucumber, peppers, carrots, broccoli)
Preparation Instructions
1. Preheat oven to 350F.
2. In a large bowl combine shredded chicken, cream cheese, ranch dressing, hot sauce and cheddar cheese. Mix well to combine. Scrape mixture into a 9” glass pie dish or equal sized oven-proof container.
3. Place in oven for 20 mins or until bubbling and golden. Serve with crackers, tortilla chips or sliced vegetables.
May 12, 2016 | Posted in:
Strawberry Pretzel Salad For Your Recipe Book
Prep Time: 20 min.
Total Time: 4 to 5 hours
Ingredients
Bottom Layer:
2 cups finely crushed pretzels
¼ cup sugar
½ cup butter, melted
Middle Layer:
1 pkg (8 oz) cream cheese
1 pkg (8 oz) cool whip
¼ cup sugar
Top Layer:
1 pkg (6 oz) Strawberry Jello
2 cups boiling water
1 ½ cups cold water
4 cups sliced strawberries
Preparation Instructions
1. Preheat oven to 350F. Line a 9 x 13-inch baking dish with parchment paper.
2. Mix crushed pretzels with sugar and butter. Press mixture evenly into prepared baking dish. Press with the back of a spoon or measuring cup. Bake for 10 to 15 minutes. Let cool.
3. With an electric mixer beat together cream cheese, cool whip and sugar until well combined and smooth. Spread mixture evenly over cooled pretzel base. Refrigerate while you make the top layer.
4. In a large bowl mix together Jello powder with boiling water. Whisk well to combine and have powder completely dissolve. Whisk in cold water. Refrigerate for about 1 hour, or until thickened slightly. Stir in sliced strawberries. Pour over cream cheese layer. Refrigerate until completely set, about 3 to 4 hours. Slice into squares to serve.
December 2, 2013 | Posted in:
Gingery pumpkin cheesecake bars
These decadent treats have a chewy gingery crust, a creamy layer of pumpkin cheesecake and crunchy spiced pecans on top. And they’re surprisingly easy to make!
Ingredients
1 1/2 cups crushed ginger snaps (about 30 cookies)
1/2 can sweetened condensed mil
1 brick of cream cheese
2/3 cup of pumpkin puree
2 eggs
1 tsp vanilla
1/2 cup brown sugar
1/2 sour cream
1/4 cup brown sugar
1 tbsp butter
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
100 gr (small bag) chopped pecans
Preparation Instructions
Preheat over to 350.
Line a 9″ square baking pan with parchment paper.
Place crushed cookies into bottom of pan. Pour sweetened condensed milk over top. Place in over for 5 minutes. Remove from over and mix until combined.
Mix cream cheese with pumpkin and brown sugar. Beat until smooth. Gradually add eggs one at a time, and beat each time until smooth. Pour over cookie base.
Bake 35-40 minutes, until set. Cool completely.
Prepare spiced nuts: (you could just as easily add store bought pralines here!)
In a frying pan, add sugar, spices and butter. Heat until melted. Pour pecans in. Cook until sugar is dissolved, about 5-7 minutes, stirring constantly. Pour out onto parchment paper to cool.
Before serving, top squares with cream cheese and pralines. Cut and serve immediately.