Pumpkin Cream Cheese Trifle

I am a nostalgic fool. Almost anything that reminds me of the past, especially of my parents, I feel like I need to save. My mother passed away 12 years ago and now my Dad is suffering from Alzheimer  He still remembers me and my siblings and things from his childhood but very little of anything else. I was going through my old recipes, the ones that are kept either in a shoe box or loose among the pages of your favorite cookbook. I found a slip of paper with my dad's handwriting on it. I knew immediately what it was. One of my favorite dessert recipes. Written on this same piece of paper is the info about my cousins baby. That baby is now 34 years old with two children of her own. Dad had called Aunt Eda to get the recipe for me and found out that her daughter had just had her first baby. So before writing the recipe down he got the baby's important info, i.e. weight, length, name. Just a scrap of paper, but also a scrap of history now. Crazy. But this recipe is crazy good! I did change out the chocolate pudding for pumpkin pudding for fall. You gotta love it.

Pumpkin Cream Cheese Trifle

Crust:
2 cups flour
3/4 cup sugar
1 cup butter
3/4 cup chopped pecans

Combine flour and sugar. Cut cool butter into flour mixture as you could a pie crust. Stirr in nuts. Pat into a 9 x 13 dripper pan and bake @ 400 ºF for 15 minutes. Crumble crust. Set aside.

Pudding
Part 1:
2 cups milk
4 Tablespoons cornstarch
3/4 cup sugar
pinch salt
3/4 teaspoon pumpkin pie spice
3/4 cup pumpkin puree
8 ozs. cream cheese room temp

Combine cornstarch, sugar, salt and spice. Pour milk into a saucepan. Bring to a slow boil over medium heat. Whisk in cornstarch mixture. Cook until thickened. Remove from heat and let cool. When thoroughly cool beat in cream cheese until smooth.

Part 2:
2 sm. pkgs. instant vanilla pudding
2 cups milk

Whisk together and let sit until thick. Add. . .
6 ozs. cool whip thawed. Fold until combined.

To assemble trifle, cover bottom of dish with some of the crumbled crust. Spoon on some of the pumpkin pudding, then more crust. Spoon on the vanilla part of the pudding, then more crust and repeat with the pumpkin part. top with cool whip and crumbles.

Shortcut: Combine parts 1 & 2 of the pudding and just layer with the crust. Or layer with Cool Whip and crust.

Pumpkin Bars

What would we do without our girl friends. One of mine gave me this recipe. These are probably my favorite thing made into a sheet cake. Moist, flavorful and delicious. Whenever we cater anything together these little yummies are always on the menu.

Pumpkin Bars

Pumpkin Bars

2 cups pumpkin
2 cups sugar
4 eggs
1 cup oil
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
2 cups flour

Mix together pumpkin, sugar, eggs, oil. Combine dry ingredients and add to wet ingredients. Mix well. Pour into greased sheet cake pan (cookie sheet with sides). Bake 350ºF 17 - 20 minutes. Cool and frost with :

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla
1 pound powdered sugar
1-2 tablespoons milk

Mix together until creamy. Spread over cooled pumpkin bars.

Breakfast Sausage Crescents

I looked in my fridge and saw that I needed to use up some opened cream cheese, a 1/2 lb of sausage and a can of crescent rolls. Later in the day when I was perusing Pinterest I saw a pin of something yummy that looked like I could use all these ingredients.  So I went home and made it. Oh so yum and fun. I can't wait for my next brunch party to serve these little lovelies.

Breakfast Sausage Crescents

1 lb. sausage
2 cans crescent rolls
4 oz. cream cheese
1 cup cheese, grated
Pam or tin foil

Fry sausage. Drain.

Unwrap the crescent rolls. But do not separate.

Pinch diagonal seams together. (See bottom sections.)

Cream the cream cheese by microwaving for a few seconds. Stir until smooth.

Spread a thin layer over the rolls. Don't worry about using all the cream cheese. Too much is not better than to little. Besides if you have a little left over you can always pour a little salsa over it and eat with chips while this lovelies are baking.

Arrange the sausage in an even layer.

Sprinkle with shredded cheese. Cut roll dough in half. Roll into a log. Cut each log into 4 pieces.

Place each piece onto a cookie sheet either sprayed with Pam or lined with foil.

Bake @ 350º F for 10 minutes or until dough starts to turn golden brown. Enjoy.

Oreo Cream Filled Chocolate Cupcakes

While I was perusing through Pinterest I found this recipe from Kraft Foods which I thought would be a fun cupcake. I tried it but made a couple of changes. The littles (my grandchildren) and my husband loved them. I keep forgetting to get a picture so only this lopsided one was left but you get the general idea. The filling is a large amount so be generous when you scoop it onto the middle of your cupcake. So fun to find something new.

Oreo Cream Filled Chocolate Cupcakes

1 package Devil's food Chocolate cake
1 small package instant chocolate  pudding
3 eggs
1 1/2 cups water
1/3 cup oil

8 ounces cream cheese, room temperature
1 small container whipped topping, thawed
1/2 cup sugar
12 Oreos, coarsely chopped

1/4 cup butter, melted
2 tablespoons cocoa
2 tablespoons milk
1 1/4 - 1 1/2 cups powdered sugar
1/2 teaspoon vanilla

Cake: Place 1st 5 ingredients in mixer and mix for 2 full minutes, scraping sides as needed. Pour into 12 large muffin-cupcake tins that have been generously sprayed with a cooking oil like Pam. Approximately 1/2 cup batter each. Bake on 350 for 18 minutes. Cool slightly and remove from pans to cooling rake. When completely cool cut in half horizontally. Add filling.

While cake is cooking prepare filling and frosting.

Filling: Place cream cheese and sugar in a bowl and whip. Fold in whipped topping and then cookies. Using a medium sized ice cream scoop, scoop filling onto bottom half of cupcakes. When all the filling is divided between the cupcakes, spread filling to edges of cupcake bottom. Place cupcake top on top of filling and the frost.

Frosting: add cocoa to melted butter and mix. Add milk and vanilla, stir. Slowly add powdered sugar 1/2 cup at a time until desired consistency. Frost cupcake but don't overdo it, they are already rich enough.

Enjoy immediately or refrigerate until ready to serve.

Dipped Strawberry Cupcakes

I don't remember strawberries this big when I was a child. Usually when you're little things are huge and they seem so small when you are older. Now to cover one of these monsters in chocolate is a treat all by itself. But put it on top of a cupcake. . .WOW what a party.

 Recipe:

Cake Recipe:

1 box Betty Crocker Golden Vanilla cake mix

3 eggs

1 1/2 cup water

1/3 cup vegetable oil

1 Teaspoon butter flavoring

1 sm. pkg. vanilla instant pudding

Mix according to package directions adding dry pudding with all other ingredients. Be sure to mix for a full 2 minutes. Scrape down the sides of the bowl after 30 seconds.

Fill cake tins 2/3 full. Bake according to package directions. If you choose to bake without using paper cup liners the cupcakes will be done in 13 minutes for regular cupcakes or 18 minutes for large cupcakes instead of 22-25 minutes. Be sure to generously grease your tin if using this method.

Frosting Recipe:

6 oz. cream cheese, room temperature
1/2 teaspoon strawberry extract
1/3 cup strawberry jam
4 cups powdered sugar

1-2 Tablespoons milk (opt.)

Beat all ingredients until smooth. Frost cool cupcakes.

Dipped Strawberries:

Wash and dry strawberries. Remove leaves and core. Place a piece of parchment over a plate. Melt 2 oz. chocolate chips in microwave. Be sure not to cook the chips and burn them. Simply put them in the microwave for 10-15 seconds,  stir thoroughly, put in microwave for another 10 seconds, stir and repeat if not melted. Dip bottom half only of strawberry. Set dipped strawberry on prepared plate. After all strawberries are dipped put plate in refrigerator to help the chocolate set up quickly.  Place a dipped strawberry in the center of each frosted cupcake just before serving. If you have leftover melted chocolate drizzle it over the entire cupcake top.

Cucumber Snacks

If you have never had cucumbers on a sandwich you are missing out. These little appetizers highlight the yummy yeggie and are so easy to make but you do have to plan ahead. I use the Bucket Bread recipe from this blog made into baguettes for these but any baguette or small bread like a rye would work. I suppose even a large cracker would be yummy. But the spread does need to be made ahead of time for the seasonings to marinate with the cream cheese. Other than that they are Simple Simon to make. Be careful, they are very addicting.

Recipe:

8 oz. cream cheese room temperature
2 Tablespoons mayo or sour cream
1 Tablespoon Italian dressing dry mix
1/2 teaspoon dill
baguettes
cucumbers

Combine cream cheese, mayo, dressing mix and dill. Let sit in refrigerator for 6 hours or overnight or up to a week. Slice bread and toast slightly. Spread on a small amount of cream cheese mixture, top with a slice of cucumber. Dill can be sprinkled on top of dill for added flavor and to look gourmet. Refrigerate until ready to serve. Here is the recipe for homemade baguettes.

Deon's Cheese Ball

Here is another one of our comfort foods that just makes the holidays special for us, Deon's Cheese Ball. Simple yet so, so delish.
Recipe:
2 8 oz. pkgs. cream cheese, room temperature
2 pkgs. thin, chopped and pressed, sliced beef, diced and divided
2 Tablespoons finely chopped green onions.

Mix all ingredients reserving 1/2 cup diced beef. Form into ball. Roll ball in diced beef.

Karla's Cheese Ball

When it's the holidays you can never have too many cheese balls. This one is nutty and sharp, just like my friend Karla who is very smart and likes to enjoy life.

Recipe

1 5-oz. bottle Kraft Roka Blue cheese spread
1 5-oz bottle Old English sharp spread
2 8-oz. cartons cream cheese
1 cup pecans,  chopped and divided
1/4 cup parsley
1 Tablespoon green onion, chopped

Mix all ingredients together reserving 1/2 cup pecans. With spatula or wet hands from into balll. Roll in pecans. Serve with crackers.

Chicken Taquitos

It seems like in my childhood home we ate the same basic menu all the time, i.e. veggie soup, meat loaf, spaghetti, goulash. But when company came we had something special like my Dad's famous hamburgers or his spicy enchiladas. Even Mom's creamy meatballs with twice baked potatoes were special. Now I try to find something different every week to add to our menu. This recipe is totally different and special. If it has cilantro, cumin and fresh lime I know I am going to like it. Hope you do to.

Recipe

1/2 cup chopped cilantro
8 oz. cream cheese, softened
1 7 oz can Salsa Verde
1 1/4 teaspoon cumin
1 1/2 teaspoon chili powder
1/2 minced garlic, not powdered
3 14 oz. cans cooked chicken, shredded
3 cups jack cheese, mild for me - spicy for others
18 flour tortillas
salt
cooking spray, butter flavored

Cilantro does not need to be finely chopped. The slightly bigger pieces will be just fine.

 Stir salsa, cumin, chili, and garlic into the softened cream cheese. It needs to be really soft for easy mixing. If necessary heat in the microwave for 15 seconds. It may need another time in the microwave but make sure not to cook it only soften it.

 Next add the cilantro and cheese. And then finally the chicken making sure there are no big lumps of chicken left in the mix.

 We like lots of filling in our taquitos so this is what they will look like. I recommend using a little less if you are used to eating store bought taquitos.

Fold sides in and roll tortilla around filling.

 Spray a large frying pan with cooking spray. Arrange some of the taquitos in the pan. Spray the tops with cooking spray and then lightly salt.

 Cook on medium heat until a nice brown color. Turn once and cook on the other side.

Serve with a green salad and cilantro dressing, salsa, sour cream and guacamole Or just eat plain and enjoy.

Jill's Queso

My friend Jill introduced me to Queso years ago. I love it. The fun part is you start with a base and then add anything that sound good to eat with chips. Here is what mine has evolved into over the years.

Recipe:

32 oz. Velveeta Cheese
16 oz cream cheese
2 cans chili con carne with beans
salsa

Mix all ingredients in a pan on the oven over medium heat or put in a crockpot. When everything has blended together add more salsa to thin. Serve warm over chips or baked potatoes.

Kim's Apple Dip

One day Kim came to my house with a beautiful green apple and this little jar of some carmel colored yumminess. So simple and a great idea for a gift that just says I'm thinking of you.  So make a batch and give half of it away to the first person who comes to your mind. :)

Recipe

8 oz. cream cheese
1 cup light brown sugar
1 1/2 Skor bars, crushed

Mix all ingredients throughly. Let flavors combine. Dip apples or whatever else sounds good.

Emily's Raspberry Pretzel Salad

Whenever we get together for our big family dinner I ask the kids to each bring something like a salad. Then everybody turns to Emily and before they speak she knows what they are going to say, "Please make your pretzel salad." I personally have never made it so she almost always makes it for us. It may seem a little tricky so I will add her tips. Sometimes I just eat it as my dessert. Some of my sons have a second helping as their dessert. Some of them don't even wait for the blessing of the food before they dig in.

Recipe

Crust:

1 sm. pkg pretzels, crushed
3/4 cup butter, melted
3 Tablespoons sugar

Mix well. Spread in glass dripper/cake pan. Bake @ 350ºF for 7-10 minutes. Let cool.

Filling:

8 oz. cream cheese, room temperature
1 cup powdered sugar
8 oz. Cool Whip, thawed

Mix cream cheese and powdered sugar together. Add Cool Whip. Mix well. Carefully spread over pretzels. It's best to spoon dollops of filling all over pretzels and then gently spread out evenly. Be sure to spread clear to the edges to seal pretzels from the Jell-O added in the next step.

Jell-O Topping:

1 lg. pkg. strawberry jello
2 cups hot water
2 12 oz. pkgs frozen raspberries

Stir jello into hot water. Stir until jello is dissolved. Add frozen raspberries. Gently stir until jello begins to thicken. Pour over filling and let set up for several hours.

Chocolate Cream Cheese Cupcakes

This is such a surprisingly yummy and different chocolate cupcake. The surprise is the cream cheese filling baked into the middle and the different is the vanilla pudding frosting.

Cake Recipe:

1 box Betty Crocker Chocolate Fudge Cake Mix

3 1/2 eggs (see filling recipe)

1 1/3 cups + 1/4 cup water

1/3 cup vegetable oil

1 small pkg. instant chocolate pudding

Mix according to package directions adding dry pudding with all other ingredients. Be sure to mix for a full 2 minutes. Scrape down the sides of the bowl after 30 seconds.

Fill cake tins 2/3 full. The ones pictures are the large cupcake tins.

Filling recipe:

4 oz. cream cheese, room temperature

1/2 egg

2 Tablespoons sugar

To get half of an egg, whisk the egg in a bowl. A large egg is usually 1/4 cup.




There are 4 tablespoons in a 1/4 cup so take 2 tablespoon of the egg and add it to the cake recipe. Use the remaining egg in the filling.

  Add the cream cheese and sugar then beat until smooth. Add filling by a spoon to the center of each cupcake.
 No need to push it in. . .

 No need to push it in. . .

. . . as you can see in the picture, it drops down just enough. Bake according to package directions. If you choose to bake without using paper cup liners the cupcakes will be done in 18 minutes instead of 22-25 minutes. Be sure to generously grease your tin if using this method.








Frosting recipe:

1 sm. pkg. vanilla instant pudding

1 cup milk

8 oz whipping cream, whipped

1/4 cup powdered sugar

Mix pudding in milk and whisk for 1 minute. Set aside. (It is going to set-up very thick.) Fold in powdered sugar to whipped cream. When pudding has set add to sweetened whipped cream and beat until smooth. This is your frosting and it is now ready to apply generously to your cooled cupcakes however you want. I use a Wilton frosting bag with a large tip. Do not be surprised by how yummy these are.

Becky's Banana Nut Bread

Another recipe from our dreamy collection. Our family loves bananas; all except for my husband. I eat one everyday. They are so good for you and yummy. We have many recipes for baked goods which include bananas. This is one of my top 2 recipes. My daughter found it and bakes it all the time but I still say it is one of my recipes.

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Recipe:

3/4 cup butter, softened

8 oz. cream cheese, room temperature

2 cups sugar

2 eggs

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon vanilla

1 1/2 cups bananas, mashed

1 cup chopped pecans

Mix all ingredients well. Pour into 2 greased bread pans. Sprinkle on cinnamon topping (recipe below). Bake 350º F 1 hour. Shield top with foil last 15 minutes to prevent over browning.

Cinnamon topping

1/2 cup brown sugar

1/2 cup pecans, chopped

1 Tablespoon flour

1 Tablespoon butter, melted

1/8 teaspoon cinnamon

Combine all well.