Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

Pumpkin Roll

Ingredients:
Cake Ingredients:
3 eggs
1 cup sugar
3/4 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons cinnamon
powdered sugar (needed for a towel, to keep the cake from sticking)
Cream Cheese Filling Ingredients:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons butter
1 teaspoon vanilla extract
Powdered sugar for topping

 Directions:
1. Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
2. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
3. Add the egg mixture to the flour mixture and stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spread evenly.
5. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
7. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
8. For the filling, stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
9. After the roll has cooled, unroll it and spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
10. Sprinkle with powdered sugar before serving.

http://www.momswhothink.com/cake-recipes/pumpkin-roll.html

Signature Pumpkin Pie

INGREDIENTS

1 frozen unbaked deep dish pie crust (9-inch)
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon McCormick® Pumpkin Pie Spice

DIRECTIONS

1. Preheat oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.

3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack.

Tips

Test Kitchen Tip: Use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves in place of the Pumpkin Pie Spice

Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 55 minutes

http://www.mccormick.com/Recipes/Desserts/Signature-Pumpkin-Pie.aspx?cmpid=ps-Holiday2010-RM_Pumpkin_Pie-pumpkin_pie_recipes-ex

Peanut Butter Melt away Fudge

     1 Vanilla Almond Bark

     1 Chocolate Almond Bark

     1 Tablespoon Crisco

     1 28 oz smooth peanut butter

1.  In a large glass bowl, break up all the almond bark. Place in microwave for 90 seconds. Then take out and stair it. Place back in microwave for 30 seconds. Then keep repeating the 30 seconds in till the almond bark is malted.
2. Then add 1 tablespoon of Crisco and put back in the microwave for 30 seconds. Remove from microwave and stair in till Crisco is completed blended.
3. Add peanut butter and place back in microwave for 30 seconds. Then remove from the microwave and stair in till completed blended.
4. Pour on to a greased shallow pan (Cookie sheet is best)
5. Refrigerate until set. Cut into small pieces.

***** Grease shallow pan ahead of time *****

Apple Pie

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
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). 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.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. 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. 

http://allrecipes.com//Recipe/apple-pie-by-grandma-ople/Detail.aspx 

 

 

The Mother Load Layered Cookie Bars

Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
1. Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1.  Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.
Layer 4:  Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1.  Make sure oven is preheated to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.  I covered pan with foil during the last 15 minutes of baking.
2.  Let cookies cool completely.  Lift out of pan with edges of foil.  I cut off 1/2 inch edges and just used softer centers, but do as you wish.  Edges are crispier.  Drizzle top with 1/2 Cup melted chocolate chips if desired.
*Note:  You can layer dough and refrigerate until ready to bake.  This is what I did and it worked very nicely.
8 large bars (if you cut off eidges), 12 bars (if you keep edges)

This recipe is from this liked http://www.stumbleupon.com/su/1LYxpR/picky-palate.com/2009/09/24/the-mother-load-layered-cookie-bars/

Pumpkin gobs

Pumpkin Gobs

1 sm. can pumpkin
1 lb. brown sugar
1 cup of oil
3 cups flour
2 eggs
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 tsp vanilla
Combine wet ingredients. Add dry. Bake in small spoonfools on a greased cookie sheet. at 350 for 10-12 min.

Filling
1/2 cup Crisco
1/2 c. butter
2 Tbs. flour
1 c. sugar
dash of salt
2/3 cup room temp. milk
Beat until fluffy and fill the gobs.
Store in frig.

Hope you enjoy this very favorite around my house. We all love gobs of any kids. But these are a nice change fo pace from the chocolate ones.

http://community.tasteofhome.com/forums/t/46687.aspx