Cranberry Christmas Bars

So simple to make and only has SIX easy ingredients. Thank you Barefeet in the Kitchen

 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs

2 cups Sugar

3/4 cup Butter, softened

1 tsp vanilla

2 cups flour

12oz Cranberries

• Preheat oven 350
• In a mixer beat eggs and sugar til thickened and light in colour about 5-7 minutes
• Add butter and vanilla and mix another 2 minutes
• Stir in the flour until just combined
• Add cranberries and stir to mix throughout
• Spread in buttered 9x13 pan
• Bake for 40 to 50 minutes, until lightly browned and an inserted toothpick comes out clean
• Allow to cool completely before cutting into squares

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

Caramel Apple Pie

A perfect pie to make the day before. Thank you Happy Food Healthy Life

1 double pie crust 

1 cup unsalted butter

6 Tablespoons all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon cinnamon

1/2 cup water

6-7 granny smith apples, peeled, cored, and sliced

• Melt 1 cup butter in a sauce pan. 
• Stir in 6 Tablespoons flour to form a paste. 
• Add granulated sugar, brown sugar, cinnamon, and water. 
• Bring to a boil. 
• Reduce temperature, and simmer for 5 minutes.
• Meanwhile, place the bottom crust in your pan. 
• Fill with sliced apples, mounded slightly. 
• Top with about half of the sugary caramel sauce.
• Cover with a top crust, using whatever technique you feel comfortable with eg a full crust or lattice
• Gently pour the remaining caramel over the crust. 
• Pour slowly so that it does not run off. 
• Top with a few shakes of cinnamon.
• Bake 15 minutes at 425 degrees F. 
• Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
• Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours.

Chocolate Pecan Cheesecake

Silky cheesecake featuring two layers of chopped pecans and chocolate chip. Thank you Roxana's Home Baking

 

 

1 Pillsbury refrigerated pie crust
2/3 cup (Hershey's) semi-sweet chocolate chips
2/3 cup chopped pecans
2 X 8 oz packages (Philadelphia) cream cheese, room temperature
2 eggs, room temperature
1/2 cup sugar
1/3 cup chopped pecans
2 tablespoons chocolate chips + 1 tablespoon heavy cream

• Heat the oven at 350F.
• Remove the pie crust from the package and let sit at room temperature for 5 minutes.
• With your fingers press the pie crust on the bottom and sides of an 11 inch round pan with a removable bottom. 
• Once the pie crust is arranged, sprinkle with 2/3 cup pecans and 2/3 cup chocolate chips. 
• Beat together the cream cheese and sugar.
• Add the eggs, beating until just incorporated.
• Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.
• Bake in preheated oven for 35 minutes or until center appears set when gently shaken.
• Remove the cheesecake from the oven
• Let it cool in the pan for 30 minutes at room temperature.
• Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.
• Just before serving, sprinkle the cheesecake with the remaining pecans.
• In a small bowl combine the chocolate chips and heavy cream. 
• Microwave for few seconds until the chocolate is melted and drizzle over the cheesecake.  
• Keep the leftover cheesecake covered in the refrigerator. 

Cranberry, Celery and Walnut Stuffing

The mix of savoury and sweet makes this stuffing extra special. Thank you Go Bold With Butter

  

10 cups unseasoned dry bread cubes
2 cups walnuts, chopped
1 cup dried cranberries
9 tablespoons butter
3 celery stalks, chopped
2 large yellow onions, chopped 

1/4 cup Italian parsley, chopped
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 - 2 cups chicken broth

• Preheat oven to 350°F. 
• Place bread cubes, walnuts and cranberries in large bowl and set aside. 
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions.
• Cook 4-5 minutes, or until softened and lightly browned, stirring frequently.
• Add parsley, ground sage, thyme, kosher salt and pepper and mix well.
• Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine.
• Add more chicken broth and salt and pepper as desired. 
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes

 

Garlic and Herb Mushrooms

 One of the best and quickest side dishes to prepare and cook. Thank you With a Blast

2 Tbsp Olive Oil

500g Mushrooms, sliced

4 tsp Fresh Garlic, crushed

1 tsp Fresh Basil, finely chopped

1 tsp Fresh Rosemary, finely chopped

1/4 cup Fresh Parsley, chopped

2 tsp Balsamic Vinegar

Salt and Pepper, to taste

 

• Heat the Olive Oil in a large pan
• Saute the Mushrooms and Garlic for 2 - 3 minutes 
• Add the Basil, Rosemary and Parsley
• Cook until most of the liquid has evaporated and the Mushrooms are soft and golden.
• Drizzle with the Balsamic Vinegar and stir-fry another 2 minutes
• Season to taste with salt and pepper.
• Serve with extra Parsley sprinkled over.



Turkey Monte Cristo Panini

A Thanksgiving twist on a classic sandwich. Thank you Panini Happy

3 tablespoons cranberry sauce, plus more for dipping

2 tablespoons whole grain Dijon mustard

8 slices country bread, a denser variety is best

8 slices Swiss cheese

3/4 lb sliced carved turkey

4 eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

Confectioner’s sugar, for dusting

 

• Preheat the panini grill to medium high heat.
• In a small bowl, whisk together the cranberry sauce and Dijon mustard.
• For each sandwich: Spread cranberry mustard on one slice of bread.
• Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese.
• Top with a second slice of bread to close the sandwich.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
• Dip each sandwich in the egg mixture, turning to coat well.
• Carefully place the sandwich onto the panini grill.
• Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.
• Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping



S’mores Bark

Thank you Wine and Glue

3 1/2 cups milk chocolate chips
1/2 cup white chocolate chips

1 cup marshmallow fluff

3 sheets of graham crackers

• Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan.
• Be careful not to make it too thin.
• Place the first layer in the refrigerator for about a half hour.
• Melt the white chocolate chips in the microwave.
• Pour in the marshmallow fluff and microwave for about 30 seconds.
• Quickly spread the marshmallow layer over the hardened first chocolate layer.
• Crumble the graham crackers and press them into the marshmallow layer.
• Refrigerate for 30 minutes.
• Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer.
• Put the bark in the freezer for about two hours.
• Take it out and break it apart.
• Keep refrigerated for good and more solid bark.
• Leave it out for slightly more delicious, but slightly more squishy bark.



Turkey Shepherd’s Pie

A great way of using up leftover mashed potatoes and turkey. Prefect for a chilly Fall night. Thank you The Hopeless Housewife



 

5 medium russet potatoes, peeled and quartered

2 tbsp butter

½ cup half & half

salt and pepper to taste

 

2 tbsp olive oil

1 tbsp butter

4 carrots, sliced ¼ inch thick

1 medium onion, finely chopped

2 cups fresh white mushrooms, chopped

½ cup dry white wine (optional)

¼ cup all-purpose flour

1 ½ cups whole milk

1 cup half & half

2 cups cooked turkey, chopped into ½ inch chunks

¼ tsp fresh thyme, chopped finely

2 cups frozen peas, thawed

2 tbsp fresh lemon juice

 

• Preheat oven to 400°F.
• Bring a large pot to a boil and add potatoes,
• Cook until potatoes are tender but not mushy, about 215-20 minutes.
• Drain and put potatoes through a ricer or use an electric mixer to mash.
• Add butter, half and half and mix until combined, but do not over-mash
• Season to taste with salt and pepper.
• Heat oil and butter in a large saucepan over medium heat.
• Add carrots, onion, and mushrooms
• Season with salt and pepper, and cook until carrots are tender, 8-10 minutes.
• Add wine (optional) and cook another 5 minutes.
• Add flour, and cook, stirring until vegetables are coated for 1 minute.
• Gradually add milk and half & half, stirring until smooth.
• Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 10 minutes.
• Stir in turkey, thyme, peas and lemon juice.
• Bring to a simmer and season to taste with salt and pepper
• Pour filling evenly into four mini coquette dishes or casserole dish.
• Put mashed potatoes into a piping bag or large plastic bag with a small part of the corner cut out
• Pipe mashed potatoes onto the top of the filling, making small peaks as you go.
• Place in the oven and bake until golden and bubbling, 15-20 minutes.
• Let pot pie cool a few minutes before serving



Orange Dreamsicle Bread.

Delicious orange flavour paired with a cream cheese filling and creamy frosting. Thank you Chef in Training

1⅓ cups vegetable oil
3 eggs
1¼ cups milk
2¼ cups sugar
¼ cup orange juice
3 teaspoons orange extract
3 cups flour
1½ teaspoons salt
1½ teaspoons baking powder
Orange Food Colouring (optional)

Cream Cheese Filling
8 oz. cream cheese, softened
⅓ cup sugar
2 eggs
1 Tablespoon flour

Cream Frosting
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon Orange extract
½ cup heavy whipping cream

• Preheat oven to 350 degrees F.
• Grease and flour 3 (8x4 inch) loaf pans.
• In a large mixing bowl, beat oil, eggs, milk, sugar, orange juice and orange extract until smooth.
• Add in flour, salt and baking powder and mix until well incorporated.
• Stir in orange food colouring a drop at a time until desired orange colour is reached. 
• You can omit the food colouring if you want to, it just makes the bread appear orange like traditional orange dreamsicles.
• In a medium bowl, beat cream cheese, sugar, eggs and flour.
• Fill loaf pans each with ⅙ of the batter.
• Spoon ⅓ of the cream cheese filling onto the top of each loaf pan. 
• Swirl in cream cheese filling by cutting it in with a knife.
• Pour ⅓ of the remaining batter onto the tops of each loaf pan.
• Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.
• When completely cool, make frosting
• Cream butter in a medium bowl. 
• Add in powdered sugar, orange extract and heavy whipping cream. 
• Beat until smooth.
• Frost the tops of each cooled loaf.

Frozen Mint Chocolate Dessert

Dessert with an Oreo crust layered with mint chocolate chip ice cream, whipped topping & chocolate shavings. Thank you Simply Sated

 

 

2 cups crushed Oreo Cookies – ½ package or 18 cookies
⅓ cup (5-1/3 tablespoons) butter, melted
¼ cup granulated sugar
½ gallon mint-chocolate chip ice cream, slightly softened
1 cup semisweet chocolate pieces
⅓ cup butter
1 cup sifted powdered sugar
1 12-ounce (1-1/2 cups) can evaporated milk
1 teaspoon vanilla
1 8-ounce container frozen whipped dessert topping, thawed
Chocolate shavings

 

• Place Oreos in a food processor fitted with the metal blade pulse into fine crumbs.
• Add melted butter and granulated sugar then pulse 3-4 times.
• Press into a 15x10x1-inch baking pan or cupcake liners in muffin tins
• Set the pan in the freezer to chill 10-15 minutes.
• Cut the ice cream into ½ inch thick slices.
• Lay the ice cream over the Oreo layer and, carefully, spread evenly.
• Cover and return the pan to freezer to harden - 30-40 minutes.
• While the dessert is hardening in the freezer make the chocolate sauce.
• In a small saucepan, melt the chocolate and ⅓ cup butter.
• Add milk and powdered sugar.
• Cook on medium-low heat, stirring often, for 20-25 minutes or until thickened slightly.
• Stir in vanilla extract and mix well.
• Take off the heat and let sauce cool completely.
• After the chocolate has cooled, pour the chocolate sauce over the ice cream and return the dessert to the freezer for 30 minutes or until firm.
• Spread dessert with thawed whipped topping.
• The dessert can be served immediately or return it to freezer until topping is frozen.
• Once the topping is frozen, serve immediately or wrap in plastic wrap and aluminum foil until ready to serve.
• Will keep well in the freezer up to 4 weeks.



Chocolate Pumpkin Bars

These chocolate pumpkin bars feature layers or rich chocolate cake, silky pumpkin pie and light frosting and finished with a dust of cinnamon.Thank you Roxana's Home Baking

2 cups (240 grams) all-purpose flour
1 2/3 (340 grams) cups sugar
1 cup (80 grams) cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup (170 grams) butter

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup packed brown sugar
3 eggs
1 can (15 oz.) pumpkin puree
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

1 container ( 10.6 oz) CoolWhip vanilla frosting
1/8 tsp. ground cinnamon

• Heat the oven to 350F.
• Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging over the sides.
• In a mixing bowl, add the flour, sugar, cocoa, baking powder, baking soda, salt and 1 egg. 
• Start stirring, slowly pouring in the melted butter.
• The chocolate mixture should resemble crumbly cookie dough.
• With your fingers, press the chocolate mixture evenly on the bottom of the baking pan. 
• In a clean bowl add the cream cheese, brown sugar, eggs, pumpkin puree and dry pudding mix
• Stir until blended. 
• Pour over crust.
• Bake for 40 - 45 min. or until toothpick inserted in center comes out clean.
• Remove from the oven and cool completely.
• Spread the frosting over the cooled dessert and sprinkle with cinnamon before cutting into bars. 

Cranberry Apple Pie

  A delicious Thanksgiving dessert. Thank you Real Housemoms

5 Granny Smith apples-peeled, cored, sliced

2 C. chopped fresh cranberries or 1 can
1 C. sugar(depending on how tart/sweet you want add less/more sugar)-I used 1½ cups
3-4 tsp flour-I used 4
2 tsp Vanilla
4 or 5 shakes of cinnamon
4-6 small pats of butter
1 egg(whites for wash)
2 pre-made pie crusts

• Preheat oven to 350
• Press 1 crust into pie pan and set aside
• In a large bowl, combine the apples, cranberries, sugar,flour, vanilla and cinnamon
• Mix until apples and cranberries are well coated
• Place in pie pan
• Place the pats of butter on top of the apples then cover w/ the other pie crust
• Push crust down around the edge
• Trim remaining crust from the sides
• Put slits on the top of the pie
• Give it an egg white wash
• Bake approximately 1 hour, or until pie bubbles over

Pecan Pie Cheesecake

Cheesecake and Pecan Pie together in one dessert. Delicious. Thank you Spicy Southern Kitchen

 

Crust
1¾ cups vanilla-wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan filling
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 large eggs
1½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake filling
3 (8-ounce) packages cream cheese, softened
1¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 large eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Dulce de Leche Sauce

• Preheat oven to 350 degrees.
• Combine vanilla-wafer crumbs and brown sugar in a medium bowl. 
• Stir melted butter in with a spatula. 
• Press into the bottom and halfway up the sides of a 9-inch Springform pan.
• Bake for 6 minutes and let cool.
• Combine all Pecan-Filling ingredients in a medium saucepan.
• Stir well and bring to a boil over medium-high heat. 
• Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. 
• Pour into prepared crust.
• Reduce oven temperature to 325 degrees.
• Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each addition. 
• Use a rubber spatula to scrape the sides of the bowl to make sure everything mixes evenly.
• Add cream and vanilla and beat just to combine. 
• Pour mixture over pecan filling.
• Place in oven and bake for 1 hour. 
• Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
• Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. 
• Let cool completely. 
• Refrigerate for at least 4 hours. 
• Serve with Dulce de Leche,

 

Cinnamon Pear Quick Bread

Soft pears, crunchy pecans and a delicious cinnamon flavour makes for a delightfully delicious snack. Thank you Delightful E Made

1 c. fresh pears, peeled and diced
2 eggs
½ c. vegetable oil
½ c. plain Greek yogurt
1 tsp. vanilla
1½ c. flour
¾ c. sugar
⅔ c. chopped pecans
1 tsp. baking powder
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
For Crumble Topping:
⅓ c. chopped pecans
⅓ c. brown sugar
⅓ c. butter
½ c. flour

• Preheat oven to 350 degrees. 
• Spray and line (with parchment paper on bottoms) a 9x5 loaf pan, or 4 mini loaves. 
• Set aside.
• In a large mixing bowl combine the pears, eggs, oil, yogurt and vanilla
• Mix to thoroughly to combine. 
• In a separate bowl, combine the flour, sugar, pecans, baking powder, cinnamon, nutmeg, cloves and salt. 
• Gradually sift the dry ingredients into the wet ingredients. 
• Stir the batter just until all the ingredients are fully incorporated. 
• Don't over mix, or you'll get large air bubbles in the bread. 
• Mix the crumble topping, by combining the pecans, brown sugar, flour and butter 
• Mixture will be crumbly.
• Pour the batter into the prepared pan(s). 
• Evenly top with the crumble topping.
• Bake at 350 for 1 hour (for 9x5 pan) until golden brown, and toothpick inserted comes out clean and free of crumbs. 
• For four mini-loaves, bake for 35-40 minutes. 
• Serve warm, and store leftovers in airtight container at room temperature.

 

Pumpkin Pie Smoothie

This seasonally inspired Pumpkin Pie Smoothie is not only tasty, but good for you! It is packed with vitamin A, potassium, protein and fiber. Thank you Love Bakes Good Cakes

 

 

1 medium ripe banana, peeled

1 cup pumpkin puree

½ cup soy milk (or your favorite milk)

½ cup vanilla Greek yogurt
1 tbsp. maple syrup
1½ tsp. pumpkin pie spice
1 cup ice cubes

• Place all ingredients in a blender. 
• Cover and blend until smooth. 
• Divide the mixture between 2 glasses. 
• Serve immediately.

Pumpkin Spice Latte Brownies

Pumpkin brownies, layered with Pumpkin Spice Oreo cookies, and a no bake coffee cheesecake is a delicious way to celebrate fall. Thank you Inside Brucrew Life

1 brownie mix (for a 9x13 pan)

1 - 15 ounce can pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

2 Tablespoons instant coffee granules

1 - 3.4 ounce box instant vanilla pudding

1 - 8 ounce cream cheese, softened

3 cups Cool Whip, divided

24 Pumpkin Spice Oreo cookies

1/2 cup cooled coffee

• Combine the brownie mix, canned pumpkin, cinnamon, and nutmeg until mixed. 
• Spread in a greased 9x13 baking dish. 
• Bake at 350 degrees for 30 minutes. 
• Remove and cool completely.
• Whisk together the milk and instant coffee. 
• Whisk in the pudding mix.
• Beat the cream cheese until creamy. 
• Add the pudding and beat again. 
• Stir in 2 cups of Cool Whip. 
• Spread half the pudding mixture over the cooled brownies.
• Dip the Oreo cookies in the cooled coffee and layer over the pudding mixture. 
• Cover the cookies with the remaining pudding mixture. 
• Top with the remaining Cool Whip. 
• Refrigerate at least 4 hours or overnight. 
• Sprinkle with cinnamon before serving. 
• Store in a sealed container in the refrigerator.

Crock Pot Maple Brown Sugar Ham

This Ham is absolutely delicious! Great to serve along side the turkey at Thanksgiving. Thank you Life in the Lofthouse

7-8 pound spiral-cut ham (bone-in or boneless)
1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice  

• Use a 6-7 quart crock pot. 
• Unwrap ham from wrapper, and discard the flavor packet. 
• Place ham inside crock pot, flat side down. 
• Rub the brown sugar over all sides of the ham. 
• Pour on the maple syrup and pineapple juice. 
• Cover and cook on low heat for 4-5 hours. 
• Baste ham with juices an hour or so before serving. 
• When cooking is done, carefully remove ham from crock pot and place on a cutting board. 
• Let rest 15 minutes before carving

Simple Pumpkin Cheesecake Trifles

Thank you My Baking Addiction

 

 

12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

• In a medium bowl, combine Biscoff Cookie crumbs and butter. 
• Divide the crumbs into the bottoms of your trifle glasses. 
• Gently press crumbs to form an even layer of crust.
• In a large bowl with an electric mixer, beat cream cheese until smooth. 
• Add pumpkin, vanilla, sugar and pumpkin pie spice. 
• Beat until well combined and creamy.
• Use a spatula to fold in half of the whipped topping. 
• Gently combine ingredients until no streaks remain.
• Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust 
• Follow by a layer of whipped topping. 
• Repeat layers until your trifle reaches the top of your glass or jar.
• Store trifles in the refrigerator until ready to serve. 
• If desired, garnish with Biscoff cookie crumbs.

  

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Bacon & Onion Green Beans

Absolutely delicious. Thank you Real Housemoms

1 lb. green beans, snip off ends and snap in half
4 slices of thick cut pepper bacon
1 cup  onion, chopped into ½" pieces
2 tsp sugar
½ tsp fresh thyme
1½ Tbsp apple cider vinegar
1 tsp salt
½ tsp pepper

 

• Add green beans to a pot of boiling water and cook for 4 min 
• Remove and run under cold water to stop cooking
• In a large skillet cook the bacon until crispy and remove
• Drain off grease but leave 2 Tbsp in the pan
• Cook onions in bacon grease for 3 min
• Add sugar and thyme and cook for another 3 min
• Add in apple cider, salt and pepper and cook for another 1 min
• Toss back in the bacon and beans

Pumpkin Roll

A soft and spongy pumpkin cake wrapped around the a sweet cream cheese and pecan filling making a classic and perfect holiday dessert.Thank you Something Swanky

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup sugar
1 tsp. vanilla
2/3 cup pumpkin puree (NOT pumpkin pie filling)

 

For the Filling:

8 oz cream cheese, softened
6 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
1/4 cup pecans, chopped

Powdered sugar for dusting towel and top of cake roll

• Preheat oven to 375ºF.
• Line a 15x10-inch jelly-roll pan with parchment paper 
• Lightly spray with non-stick cooking spray 
• Prepare a towel, eg. a thin flour-sack towel by dusting it with powdered sugar. 
• You want this to be ready as soon as the cake come out of the oven.
• In a medium bowl mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• In a large bowl whisk together the eggs and sugar until thick and creamy. 
• Mix in the vanilla and the pumpkin. 
• Mix in the dry mixture until batter forms and is smooth.
• Pour the batter into the prepared pan, and spread evenly. 
• Bake for 13-15 minutes or until toothpick inserted comes out clean.
• Immediately invert cake onto the prepared towel, and carefully peel back the parchment paper. 
• Roll up the cake and towel together, starting with the narrow end. 
• Cool completely on a wire rack.
• Meanwhile, beat together the cream cheese and butter until smooth. 
• Beat in the powdered sugar and vanilla until smooth.
• Once the cake has completely cooled, gently unroll it and remove towel.
• Spread the frosting over the cake, sprinkle with the chopped pecans, and gently re-roll.
• Wrap roll in plastic wrap and chill for at least an hour before slicing. 
• Dust with more powdered sugar if desired before serving.

Steak Sandwiches..with Cheese

Cheesesteaks are a big favourite in our house..and this one is especially indulgent. Thank you Perpetually Hungry

    

1 Tbsp oil
2 cups of sliced onions and mushrooms
1 lb of steak, sliced thinly against the grain
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup of milk
1/8 tsp of freshly cracked black pepper
1/4 tsp chile powder
1/2 pound of shredded cheddar cheese
4 sub rolls
Mayonnaise, for spreading

• Heat the oil in a skillet over medium high heat.
• Add the onions and the mushrooms and cook until softened and brown.
• Season with salt and pepper.
• Remove the onion and mushroom mixture, set aside.
• Season the steak with salt and pepper and add to the same skillet.
• Cook until browned and cooked through. Remove from heat.
• For the cheese sauce, melt the butter in a saucepan over medium heat.
• Once melted, add the flour and whisk constantly, letting the flour taste cook out.
• Once it starts bubbling, slowly whisk in the milk in a steady stream until thickened.
• Add the pepper and chile powder and add a little bit of the cheese at a time.
• Continue whisking until all cheese has been added and the sauce is smooth.
• For the baguettes, spread a thin layer of mayonnaise on each side
• Put under the broiler until crispy and lightly browned.
• To assemble, divide the steak and mushroom and onions among 4 halves of the toasted sub rolls.
• Top liberally with the cheese sauce and the remaining halves of the rolls.