Archive for October, 2008

Fluffy Pumpkin Cheesecake Pie

Thursday, October 30th, 2008

I came across this recipe last fall, and made it for our family Thanksgiving dinner. We wanted a change from the traditional pumpkin pie. This pie is very easy to make, and requires no baking. It is a very light and tasty pie. I’m sure you’ll want to make this one again!

1 Keebler Ready Graham Cracker Crust
1 (8oz container) Cool Whip, thawed
1 teaspoon pumpkin pie spice
1 (8oz package) Philadelphia brand cream cheese, softened
1 cup canned pumpkin
½ cup sugar

Beat together the pumpkin, cream cheese, sugar and pumpkin pie spice in a large bowl until smooth. Fold in the Cool whip. Spoon into the crust; chill for at least 3 hours.
Serve with additional whip cream and a pinch of cinnamon.
Makes 8 servings

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Creamy Vegetable Medley

Wednesday, October 29th, 2008

I make this recipe for many family holiday dinners. We’ve swapped having plain veggies for this recipe!

1 (16oz bag) frozen vegetable combination, thawed & drained
1 (10 1/4 oz can) condensed cream of mushroom soup
1 cup or 4oz package shredded Swiss cheese
4 ounces cream cheese, softened
1/4 teaspoon black pepper
1 (2.8 oz can) Durkee French Fried Onions

Preheat the oven to 350°. In a large bowl combine the vegetables, soup, 1/2 cup of the Swiss cheese, cream cheese, black pepper and 1/2 can of the French Fried onions. Pour mixture into a medium size casserole. Bake, covered for about 30 minutes. Sprinkle the remaining Swiss cheese and onions on top, and bake uncovered for 5 minutes. Serve warm.

Serves 6

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Easy Pumpkin Soup

Wednesday, October 29th, 2008

This is a simple recipe for pumpkin soup. You can adjust the spices to your taste.

1 can pure pumpkin
1/2 sautéed onion
Pinch of garlic powder
Pinch of cinnamon
Pinch of nutmeg
1 cup heavy cream
Salt and pepper

Place all ingredients in a pot and cook for 25 minutes on medium heat. Add the heavy cream and cook an additional 5 minutes. Serve warm.
Makes 4 servings

Posted in Appetizers & Soups | No Comments »

Blueberry Muffins with Crumb Topping

Wednesday, October 29th, 2008

This recipe one a first place ribbon in my local farm fair. My favorite part of the muffin is the crumb topping!

Topping:
1 stick butter, melted
½ cup sugar
½ teaspoon ground cinnamon
1 1/4 cup flour

Mix the dry ingredients together and stir in the butter until combined. Set this topping mixture aside while preparing the muffins.

Muffins:
1 stick butter, softened
1 ¼ cups sugar
2 large eggs
2 cups flour
¼ teaspoon ground cinnamon
2 teaspoons baking powder
½ cup half n half
1 pint blueberries, rinsed-drained and dried

Preheat the oven to 375 degrees.  Place paper liners into a 12 serving muffin pan.  Cream the butter and sugar with an electric mixer until light and fluffy.  Beat in the eggs, one at a time until smooth. Mix in the flour and baking powder together well, slowly adding the half n half.  Crush half of the blueberries and leave the remainder whole; stir the berries into the batter.  Spoon the batter into the prepared muffin pan. Take the topping and break into large crumbs by hand and sprinkle over the muffin batter.  Bake for about 30 minutes.  Cool the muffins in the pan.

Makes 12 muffins

Tip: I spray the top of the muffin pan with a non-stick cooking spray so the muffin batter that may spill over does not stick to the pan.

Posted in Breads, Cakes & Muffins | No Comments »