Two Layer Pumpkin Cheesecake

 

 

 

 

Two Layer Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust

• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

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Directions

1. Preheat oven to 325 degrees .
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Slow Cooker Stuffing Recipe

 

 

 

 

Slow Cooker Stuffing Recipe:

Ingredients:

1 cup (2 sticks) butter

1 large onion, chopped

2 cups chopped celery

1/4 cup chopped fresh parsley

1 1/2 cups sliced mushrooms

2 (10 ounce) boxes Mrs. Cubbison's Herb Seasoned Cube Stuffing

1 teaspoon poultry seasoning

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 cups chicken broth

2 eggs, beaten

Directions:

Melt butter in a skillet over medium heat.  Cook onion, celery, mushrooms and parsley in butter, stirring frequently.  Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine.  Season with poultry seasoning, salt and pepper.  Pour enough broth to moisten the bread cubes and mix in beaten eggs.  Transfer mixture to slow cooker and cover.  Cook on high for 45 minutes, then reduce heat to low and cook for 4 to 8 hours.  Check occasionally to make sure the sides don't burn.

Six Sisters Stuff

Pumpkin Pie Truffles Recipe:

 

 

 

 

 

 

Pumpkin Pie Truffles Recipe: 

(Makes approx. 30 truffles)

Ingredients:

1 cup white chocolate chips

1/2 cup pumpkin puree

3/4 cup finely ground gingersnap cookies

3/4 cup graham cracker crumbs

2 Tablespoons powdered sugar

1/4 teaspoon ground cinnamon

4 ounces cream cheese, softened

For dipping:

2 cups white chocolate chips, melted

For garnish:

Additional gingersnap crumbs

Directions:

To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.  Set aside and let cool slightly.  Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate.  Mix well until combined and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into 1 inch balls.  Transfer to a foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).

When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30- second increments or until melted.  Carefully dip one ball at a time into the chocolate.  Turn quickly to coat and set on lined baking sheet to set up.  Sprinkle with gingersnap crumbs while the chocolate is still runny.  Transfer the baking sheet to the refrigerator and chill until chocolate coating is set.

(Recipe adapted from Annie's Eats)

Six Sisters Stuff

Pecan Pie Muffins

 

 

 

 

 

 

Pecan Pie Muffins

Serving Size: 8 large muffins or 16 mini muffins

Source: given to me by Tammy and adapted from Allrecipes

Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 cups chopped pecans
• 2/3 cup butter, softened
• 2 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
2. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Source: The Girl Who Ate Everything

Breakfast Pizza and Breakfast with Friends

Breakfast Pizza and Breakfast with Friends

Ingredients

1. 1 pkg. Johnsonville breakfast sausage patties
2. 1 pkg. (8) refrigerated crescent rolls
3. 1 cup frozen loose pack cubed hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)
4. 1 cup shredded cheddar cheese
5. 5 eggs
6. 1/4 cup milk
7. 1/2 tsp. salt
8. 1/8 tsp. pepper
9. 2 Tbsp. grated Parmesan cheese (I use Kraft)

Instructions

1. Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
2. Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust.
3. Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
4. In a bowl beat together eggs, milk, salt and pepper.
5. Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
6. Sprinkle with Parmesan cheese over all.
7. Bake at 375 oven for 25-30 minutes.

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Twice Baked Potato Casserole

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

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Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Easy Sweet Potato Garlic Knots.

Easy Sweet Potato Garlic Knots.

Preparation Instructions

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.
1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

Ingredients

• 1 cup Warm Water
• 1 envelope (7g Envelope) Active Dry Yeast
• 2 Tablespoons Honey Or Agave Nectar
• 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
• ½ cups Sweet Potato Puree (fresh Or Canned)
• 3-½ cups Unbleached Bread Flour
• 1-½ teaspoon Coarse Kosher Salt
• Minced Garlic And Olive Oil, To Brush On Baked Knots

Source- Tasty Kitchen Blog

Valentine Peanut Butter Pretzel Bites

Valentine Peanut Butter Pretzel Bites

2 1/2 - cups confectioner's sugar (powdered sugar)
1/2 - cup (1 stick) butter, softened
1/2 - cup + 2 tablespoons creamy peanut butter
1/2 - teaspoon vanilla extract
1 - (12 oz) pkg chocolate almond bark, I prefer plymouth pantry
pretzels
valentine sprinkles

In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well to form a dough (you may need to add a bit more confectioners sugar).

Using a small cookie scoop to make the little balls. Scoop out one scoopful of peanut butter mixture and then break in half. Roll each half into one ball. (I found this to be the perfect size).

Sandwich each one between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 45 minutes.

Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. Continue in 3 minute intervals until the chocolate is melted and smooth.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Add festive sprinkles.

When you have finished dipping all the pretzels, return the tray to the freezer to set up completely. Store the peanut butter bites in the refrigerator until serving time.

Stained Glass Jello

Stained Glass Jello
(also known as Broken Glass Jello)
Yield: One 9×13-inch pan
4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (Knox)
Water
1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
2. After chilling the flavors, cut them into small blocks.
3. Carefully mix the blocks in a 9×13-inch pan.
4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.
5. Cut into blocks or shapes and serve.
(Recipe adapted from The Food Librarian)

Fruited-Cheesecake Flag

Festive Fruited-Cheesecake Flag
Printable Version with Picture
Printable Version
*Note: For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries. Also, the cheesecake (without being topped with fruit) can be made up to a day in advance and kept well-covered in the refrigerator.
*Makes about 48 squares
3 cups all-purpose flour
1 3/4 teaspoons salt
12 ounces (3 sticks) butter, softened
1 cup plus 2 tablespoons light-brown sugar
4 (8-ounce) packages cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
4 large eggs, room temperature
8-9 ounces (1-2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds
12 ounces (3 cups) raspberries
Powdered sugar, for dusting
Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.
Sift flour and 1 3/4 teaspoons salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.
Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.
In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.
Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).
Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.
Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.
Serve immediately (or refrigerate for up to 3 hours).

Firecracker Whoopie Pies

Firecracker Whoopie Pies
Printer-Friendly Version

Yield: about 24-30 sandwich cookies
Ingredients:
For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
1 large egg plus 1 large egg white
1 tsp. vanilla extract
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the filling:
10 tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
Pinch of salt
2 tsp. vanilla extract
1 tbsp. heavy cream

To finish:
Red and blue Pop Rocks (about 3 packages of each)
White jimmies or other sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and egg white, scraping down the bowl between additions. Blend in the vanilla. In a medium bowl, combine the flour, baking powder, and salt; whisk to blend. With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated. Mix in the milk. Beat in the remaining dry ingredients, just until incorporated.

Transfer the cookie batter to a pastry bag fitted with a large round tip (I used an Ateco #809). Pipe the batter into 1½-inch rounds onto the prepared pans, spacing them an inch or two apart. Bake 7-8 minutes, just until set. Let cool on the pan at least 10 minutes, then transfer to a wire rack to cool completely.

To make the filling, whip the butter on medium-high speed until smooth, about 30 seconds. Mix in the confectioners’ sugar and salt, and beat on medium-high speed until smooth, 1-2 minutes. Mix in the vanilla and heavy cream on low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, stopping and scraping down the sides of the bowl once or twice. Transfer to a pastry bag fitted with a plain tip.

To assemble the cookies, match them up in pairs by size. Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges. Place the Pop Rocks in small bowls (mix in white jimmies for contrast, if desired). Dip the edges of the cookies into the Pop Rocks so that they adhere to the frosting. Serve immediately.

Source: cookies adapted from King Arthur Flour, frosting from Cook’s Illustrated, concept inspired by Cakespy

Easy King Cake

 

 

 

 

King Cake

• 1 roll frozen bread dough, thawed
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon lemon extract

Confectioner’s Icing

• 1-1/2 cups confectioner’s sugar
• 3 tablespoons milk (more if needed but stir this amount first, you’ll be surprised how far this goes!)
• 1 tsp clear butter or vanilla flavoring

On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact, close enough works!
In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.
Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour.
Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens