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

Marinade for Grilled Pork Chops

1 medium onion
1/3 cup oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 tbsp brown sugar

4- 6 chops

Orange Chicken Stir Fry

 

 

 Ingredients

 

2 cup orange juice

1 tablespoon grated orange zest

1/4 cup soy sauce

3 cloves garlic, chopped

2 Red /Yellow/Orange/ Green Peppers

1 Broccoli head

2 tablespoon brown sugar

3 tablespoons vegetable oil

4skinless, boneless chicken breast halves - cut into 1 inch cubes

4 tablespoons all-purpose flour or use 2 tablespoon cornstarch

 

 

Directions

1. In a small bowl combine the orange juice, orange zest, soy sauce, garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. Set Chicken aside and cook veggies
4. Add orange sauce mixture to chicken/ and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add veggies and cook for 1 minute; serve over rice.

Perch and Salsa

The Fish:
1 package of perch
2 tablespoon canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder

The salsa:

1 tablespoon lime juice
1 tablespoon honey
1/2 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon red onion
chopped fresh cilantro
salt and pepper to taste

Directions for fish:

Place fish in a medium size dish.  Whisk together the oil, lime juice and chili powder.  Pour mixture over fish let marinated for betweeen 15 - 30 minutes.  Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through.  Let set for a couple of minutes before serving.  Put on plate and top with salsa.

Directions for the salsa:

Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together.  Let sit while the fish is marinating.

Apple Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon, nutmeg, vanilla
8 Granny Smith apples - peeled, cored and sliced

Directions
Preheat oven to 425 degrees F.Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour 1/2 sugar and butter liquid over. Cover with a lattice work crust. Gently pour the remainder sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes
1 pkg spice cake mix
1 cup sour cream
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs

Heat oven 350
Beat cake mix, sour cream, pumpkin, oil and eggs until blended. Spoon into cups. Bake 20 - 22 mins. Cool in pan for 10 mins and remove to cool completely.

Frosting
1 pkg (16 oz) cream cheese (Softened)
1/4 cup butter (Softened)
1 tsp vanilla
2 cups powered sugar
1 1/2 teaspoon cinnamon

Beat cream cheese, butter and vanilla with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Green Bean Bundles

Ingredients

1 pound green beans, trimmed

8 bacon strips, partially/fully cooked

1 tablespoon finely chopped onion

3 tablespoon bacon drippings

1 tablespoon white vinegar

1 tablespoon sugar

1/4 teaspoon salt

Directions:

Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil covered baking sheet. Bake at 400 degrees for 10 minutes. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a platter pour sauce over and serve immediately.

Marinated Pork Chops

Ingredients
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops

Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill

Chicken Breasts in Caper Cream Sauce

Ingredients

4 bonesless, skinless chicken breasts halves

2 teaspoon lemon pepper

2 teaspoon salt

2 teaspoon dried dill weed

2 teaspoon garlic powder

4 tablespoons butter

2 cup whipping cream

2 tablespoons capers, drained and rinsed

Directions

1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder

2. Melt butter in large skillet over medium heat. Place breasts in skillet and increase heat to medium-high, Turn chicken frequently, until brown, about 5 minutes. reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Peanut Butter Surprises

Rectangle pretzels with peanut butter inside 2 pretzels. Dip in chocolate

Tuscan Garlic Chicken

Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated

Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.

4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.

Zesty Beef Roast

Ingredients
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water

Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.

Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.

Apple Dumplings

2 whole Granny Smith Apples

2 (8 oz. cans) crescent rolls

2 stick butter

1-1/2 cup sugar

1 tsp vanilla

Cinnamon to taste

1 can (12 oz) Mountain Dew

Peel and core apples. Cut each apple into 8 slices ea. Roll each apple slice in a crescent roll. Place in a 8 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

It is so easy and ENJOY! I usually just make 1/2 in a 9x9 and only use about 1/4 of the can of Dew.

Witch Hat Cookies

Fudge Stripe Cookie

Carmel Kiss

Orange frosting