Featured Recipe of the Week: Pumpkin Cream Cheese Muffins
I hope you aren't getting sick of our fall-themed recipes because there are just too many great ones to stop now! I’m going to assume, for the sake of deliciousness, that you've been begging for even more pumpkin flavored treats and that you’ll be saying “thank you” after this! And I also have a feeling this recipe, courtesy of Baked Perfection, for Pumpkin Cream Cheese... Read MoreI hope you aren’t getting sick of our fall-themed recipes because there are just too many great ones to stop now! I’m going to assume, for the sake of deliciousness, that you’ve been begging for even more pumpkin flavored treats and that you’ll be saying “thank you” after this! And I also have a feeling this recipe, courtesy of Baked Perfection, for Pumpkin Cream Cheese Muffins may become your new fall favorite!
Ingredients for the muffins:
- 3 cups flour
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tbsp pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 1 ¼ cups vegetable oil (I used peanut oil because that is what I had on hand)
- 2 cups sugar
- 2 cups pumpkin puree
Ingredients for the filling:
- 8 oz. cream cheese, softened (I used 1/3 less fat cream cheese)
- 1 cup powdered sugar
- Ingredients for the streusel topping:
- ½ cup sugar
- ¼ cup and 1 tsp. flour
- 4 tbsp. butter,cubed
- 1 ½ tsp. cinnamon
Directions:
- To prepare the filling, combine the cream cheese and powdered sugar in the bowl and whip with an electric mixer until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
- To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Then add in the dry ingredients and mix on low speed.
- To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
- Finally, preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.
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-->Featured Recipe of the Week: Salty Pie Spiced Pumpkin Seeds
Want to turn those “pumpkin guts” from gross to tasty? We found this great recipe from Hogwash to do just that! One day the family will be carving pumpkins and the next they’ll be snacking on them. Nothing says fall like this recipe for Salty Pie Spiced Pumpkin Seeds. They’re like a taste of pumpkin pie in every seed! Feel free to add a... Read MoreWant to turn those “pumpkin guts” from gross to tasty? We found this great recipe from Hogwash to do just that! One day the family will be carving pumpkins and the next they’ll be snacking on them. Nothing says fall like this recipe for Salty Pie Spiced Pumpkin Seeds. They’re like a taste of pumpkin pie in every seed! Feel free to add a few pinches of clove, nutmeg, or allspice or any other of your favorite ingredients for pumpkin pie!
Ingredients:
- 3 1/2 cups raw fresh pumpkin seeds
- 1 tablespoon plus 1 teaspoon kosher salt, and more for sprinkling
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon packed brown sugar
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
Directions:
- Place the seeds in a bowl with 1 tablespoon of the salt and add hot water to cover. Let sit for 4 hours (or overnight), until the seeds are puffy. Scoop the seeds off the top of the water, avoiding any leftover pumpkin bits, and transfer them to a large tea towel. Use another towel to pat them mostly dry – they’ll still be a bit slimy, but do what you can.
- Preheat the oven to 400 degrees; line two baking sheets with parchment paper and set aside.
- Transfer the seeds to a large mixing bowl, and stir in the olive oil and maple syrup. Blend the remaining ingredients, plus the remaining teaspoon salt, in a small bowl, and sprinkle the mixture over the seeds as you stir them. Stir until the sugar has dissolved, then spread the seeds on the baking sheets in a thin layer.
- Bake for 25 minutes, rotating sheets and stirring seeds once or twice, or until browned and crisp. Remove seeds from the oven, sprinkle immediately with additional salt, and let cool on baking sheets. Break seeds apart and enjoy, alone or on salads. Store cooled seeds in an airtight container.
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-->Featured Recipe of the Week: Crockpot Chili Mac
What’s better than chili? Chili Macaroni & Cheese of course, two delicious comfort foods are always better than one! Did I mention that this is a Crock-pot recipe so when it comes to cooking instructions it’s “Combine & let sit”? I have to confess I discovered the perfect combination of Chili Mac completely by accident, but was delighted when I found... Read MoreWhat’s better than chili? Chili Macaroni & Cheese of course, two delicious comfort foods are always better than one! Did I mention that this is a Crock-pot recipe so when it comes to cooking instructions it’s “Combine & let sit”? I have to confess I discovered the perfect combination of Chili Mac completely by accident, but was delighted when I found out I wasn’t the only who thinks it’s a great combo!
Ingredients
- 1 pound ground beef, cooked and drained
- 2 cans (16 ounces each) hot chili beans, undrained
- 2 large green peppers, chopped
- 1 large onion, chopped
- 4 celery ribs, chopped
- 1 can (8 ounces) tomato
- sauce
- 1 envelope chili seasoning
- 2 garlic cloves, minced
- 1 package (7 ounces) elbow macaroni, cooked and drained
- Salt and pepper to taste
Directions
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well and then season with salt and pepper. This makes about twelve servings.
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-->Featured Recipe of the Week: Blueberry Cinnamon Rolls
The weekend is upon us and it sounds as though Saturday morning may be a dreary one. This recipe for Blueberry Cinnamon Rolls is the perfect way to get your family out of bed. This Group Recipes recipe will have your home filled with the scent of a delicious start to the weekend. Substitute cereal or toast for something that may take a little extra... Read MoreThe weekend is upon us and it sounds as though Saturday morning may be a dreary one. This recipe for Blueberry Cinnamon Rolls is the perfect way to get your family out of bed. This Group Recipes recipe will have your home filled with the scent of a delicious start to the weekend. Substitute cereal or toast for something that may take a little extra time, but also allows you to put in a little bit more love! Doesn’t the idea of a homemade, warm cinnamon roll, drizzled in cream cheese icing make you smile?
Ingredients
- 1/4 c. milk
- 1/4 c. sugar
- 1/2 t. salt
- 3 T. butter
- 1 package dry yeast
- 1/4 c. Warm water (105-115
degrees) - 2 1/4 c. flour; divided
- 1 large egg
- 2 T. butter softened
- 1/3 c. brown sugar; firmly packed
- 1 T. ground cinnamon
- 3/4 c. fresh or frozen blueberries
Frosting:
- 6 oz. cream cheese; room
temperature - 1 c. powdered sugar
- 1/4 c. heavy cream
- 1/2 t. vanilla extract
Directions:
Combine 1/4 c. milk, sugar, salt, and 3 Tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl and let stand for 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (this should take about 8 minutes) OR use a dough hook with your mixer and mix on medium speed for 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees about), free from drafts (use Saran wrap over bowl), 1 hour (dough will not quite double in bulk).
Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12 x 8 – inch rectangle; spread with 2 Tablespoons of butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll style, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 7 x 11 or 8-inch square pan. The size of pan you choose is up to whether you want really tall rolls or medium sized rolls. They will bake the same length of time. Brush tops with 1 tablespoon melted butter. Cover and let rise in a warm place, free from draft (again use Saran wrap over dish), about 40 minutes (rolls will not double in bulk). Bake at 350 degrees for 35 minutes.
For Frosting: Beat all ingredients together with a mixer until combined. Top warm rolls generously with icing after they have cooled slightly.
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-->Featured Recipe of the Week: Pumpkin Fluff Dip
For many people, the best parts about fall are all of the fall flavors! Think the yummy taste of pumpkin with just the right amount of sweetness and what do you have? This Pumpkin Fluff Dip from AllRecipes is a fun and unexpected dip for those fall gatherings. You can even add spices to your liking for this relatively simple, and low fat dish! This... Read More
For many people, the best parts about fall are all of the fall flavors! Think the yummy taste of pumpkin with just the right amount of sweetness and what do you have? This Pumpkin Fluff
Dip from AllRecipes is a fun and unexpected dip for those fall gatherings. You can even add spices to your liking for this relatively simple, and low fat dish! This is a great addition to a fall dinner party, Halloween party, or even something unique to bring to those football parties. Want to step up your fall spirit even more? Carve and clean out a small pumpkin and serve your dip
inside!
Ingredients
1 (16 ounce) container frozen
whipped topping, thawed
1 (5 ounce) package instant vanilla pudding
mix
1 (15 ounce) can solid pack
pumpkin
1 teaspoon pumpkin pie spice
Graham crackers for dipping
Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
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