Pumpkin Cream Cheese Muffins

24 muffins

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powder sugar
1/4 tsp vanilla extract

For the muffins:
3 cups all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tbsp. plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil
1 tsp vanilla extract

For the topping:
1/2 sugar
5 tbsp. flour
1 1/2 tsp ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions
For the filling, combine the cream cheese, vanilla and powder sugar in a medium bowl and mix well until blended and smooth.  Once blended, cover tightly with plastic wrap and chill in the refrigerator.

For the muffins:  preheat oven to 350 F and line muffin pans with cupcake liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda;  whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, vanilla and oil.  Mix on low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend, Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly.  Transfer to the fridge until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons).  Spoon a tablespoon of the cream cheese mixture into the very center of each cup.  Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely.  Sprinkle a tablespoon of the streusel mixture on top of each muffin.

Bake for 20 - 25 minutes.  Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot! Enjoy!

Apple Fritters

Prep Time :20 minutes

Ingredients - This might even be better with a glaze instead of cinnamon sugar.

• 1 quart vegetable oil for deep-frying
• 1 1/2 cups all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

• 2/3 cup milk
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 3 cups apples - peeled, cored and chopped
• 1 cup cinnamon sugar

 

1.Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).

2. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.

3.Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

Chocolate Chip Banana Muffins

Ingredients:
1 3/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 vegetable oil
1/2 cup plain yogurt OR sour cream
1 teaspoon vanilla extract
1 cup mashed bananas
3/4 cup semisweet chocolate chips

Directions

In large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, combine the egg, oil yogurt and vanilla.  Stir into dry ingredients just until moistened.  Fold in bananas and chocolate chips.  Fill greased or paper lined muffins cups two thirds full.  Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing pans to wire racks.

White Chili

4 cans Great Northern White Beans
4 cups chicken broth (4 cups water/4 chicken bouillon cubes)
1 tsp. chicken stock base
Sauté 1 and 1/2 to 2 onions (chopped up) with 6 - 8 garlic gloves ( I use minced garlic in a jar) in 1 tbsp. oil and add to above

ADD IN
one 7 oz. can of diced green chilies

2 tsp. cumin fine

2 tsp. cayenne pepper

4 cups diced, cooked chicken breast

Simmer about 20 - 30 minutes

At End:

add one cup sour cream and

3 cups shredded Monterey jack cheese ( about  8 - 10 oz. if bought in brick form) and heat until cheese melts.

Cheesecake Factory Turtle Cheesecake

Crust:
2 1/2 cups graham crackers
1/2 cup sugar
3/4 cup melted butter

Crust Layer 2:
30 caramels
3 Tablespoons milk
1/2 Cup chopped pecans

Filling:
3 (8 ounces each) packages cream cheese
1 cup sugar
1 teaspoon vanilla
3 whole eggs

Topping:
1/2 cup chopped pecans
1/2 cup hot fudge, heated
10 melted caramels
( I have also used carmel topping and just drizzled on the crust - not too much)

Crust:
Mix together graham crackers, sugar and melted butter.
Bake in 9 inch spring form pan for 10 minutes.
Cool

Crust Layer 2:
Place caramels and milk in microwave, melt on medium power.
Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans.
Filling Directions:
Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess.
Add eggs one at a time, mixing after each addition.
Pour this mixture over the caramel layer on top of the crust.
Bake at 325F until center is set (approximately 30-40 minutes).

Topping Directions:
Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.



Tips for a perfect cheesecake crust.

1. Lightly grease the inside of your spring form cake tin with butter or spray on oil.   Press mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.

2. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.

3. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes. This allows your cheesecake to set properly and makes it easier to cut.

Apple Bread

3 eggs slightly beaten
2 c. sugar
1 c. vegetable oil
1 T. vanilla
3 c. flour
1 tsp baking soda
1 tsp cinnamon
4 c. chopped, pared and cored anpples
1 c. chopped pecans
2 T. sugar
1/2 tsp cinnamon

Preheat oven to 325.  Grease and flour two 81/2 x 5 1/2 x 2-1/2 inch loaf pans or mini loaf pans.  Stir together eggs, sugar, oil and vanilla in medium size bowl until well mixed.  Combine the flour, soda and cinnamon in small bowl, and then stir into liquid ingredients until just evenly mixed.  Stir in the apples and pecans.  The mixture will be very thick and gloppy.  Divide between the loaf pans.  Prepare the topping.  Combine the 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small cup and sprinkle over the loaves.  Bake for 1 hour and 10 minutes.  Check it carefully in center and when it comes out clean. Let breads cool in the pans on a wire rake for 10 minutes.  Run a thick knife around the edges of the pans.  Remove the breads from the pans to wire racks to cool.  They are better the second day.  Wrap tightly in plastic wrap at room temperature.  Enjoy!

Sauce for shredded Beef Sandwiches

1 cup Ketchup
1/4 cup lemon juice
3 tablespoon Worcestershire sauce
2 tablespoon vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon liquid smoke