Pumpkin Cheesecake Squares

Here is another great Recipe I wanted to share just in time for the Holidays! everything pumpkin goes great with anything during harvest season and holiday Family meals.

Pumpkin Cheesecake Squares

1 cup Gold Medal all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter 
1 cup quick-cooking oats
1/2 cup finely chopped walnuts

Filling:

1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 can (15 oz) pure pumpkin (not pumpkin pie filling or mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs

Topping: 

2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla

Heat oven to 350 degrees. Spray a 13 x 9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Pepperoni Pizza Monkey Bread

I love this fun little recipe using Grands refrigerated canned biscuits. Great for Quick Dinners or Lunches, The whole family loves them!

Pepperoni Pizza Monkey Bread

2 tablespoons butter, melted
1 teaspoon garlic salt
1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can (14.5 oz) diced tomatoes, drained
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons Italian seasoning
4 slices (1/4 inch thick) fresh mozzarella cheese ball
1 cup mini pepperoni slices

Heat oven to 375 degrees. Spray 4 (4-inch) tart pans with cooking spray. In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.

In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.
Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately.

Caramel Apple Nachos

Caramel Apple Nachos

Ingredients

30 large marshmallows

5 Tbsp butter

35 caramels

1 Tbsp water

4-5 apples, sliced

toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc.)

Preparation Directions

1. Melt the marshmallows and butter in a saucepan over low heat.  Stir periodically until completely melted and smooth.  
2. Combine the caramels and water in a bowl and microwave until melted.  I microwaved mine in 45 second intervals, stirring in between until the caramel was smooth.  
3. Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.  
4. Add any additional toppings and serve immediately!  Enjoy!

Pecan Pie Caramel Cheesecake

Pecan Pie Caramel Cheesecake

Just in time for the Holidays, when we are looking for comforting desserts to make for parties and Family gatherings. This is a elegant comforting dessert to serve this holiday season. I mean "Who doesn't Love Cheesecake ? 

Crust-

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling-

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping-

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )




Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Mashed Potato Stuffed Meatloaf

Homemade mashed potatoes and incredible meatloaf....comfort food at it's best! 

Mashed Potato Stuffed Meatloaf

2-3 cups homemade mashed potatoes made with cream and butter
1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (at least 80% lean)
1/2 cup Progresso plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup Heinz ketchup

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Take it off the heat and then add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, cooled onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture.

Spread the ketchup evenly on top. Bake for 60 minutes or, until the internal temperature is 160 degrees and the meat loaf is cooked through. Cool for 15 minutes and cut into squares.

Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

1 lb lean (at least 80%) ground beef 
1 can (16 oz) refried beans 
1 jar (16 oz) Thick ‘n Chunky salsa 
1 package (1 oz) taco seasoning mix 
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

1.Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
2.In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
3.Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Makes 5 servings (1 1/2 cups each) 

Blueberry Cheese Rolls

Blueberry Cheese Rolls

Super easy and so good! 

1 can of refrigerated crescent rolls

4 oz. Philly Cream Cheese, softened

2 Tbs. sugar

1/2 c. blueberries


Preheat oven to 375.

Unroll dough into 4 rectangles, pressing seams together to seal.
In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2" from the edges. Top each with blueberries.
Bring the corners together on top and seal.
Place on an ungreased baking sheet and bake for 11-13 minutes.