Pumpkin Spice Cream Cheese Spread

Pumpkin Spice Cream Cheese Spread

4 oz cream cheese, softened
3 Tblsp brown sugar
2 Tblps pure maple syrup
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract

In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.

Add pumpkin, spices and vanilla and beat til smooth.

Refrigerate for at least an hour.

Enjoy!

Mandarin Orange Jello Fluff Salad

This is a delicious fun jello salad i found at Six Sisters Stuff.  It is great for holidays, homecomings, baby showers! 


Mandarin Orange Jello Fluff Salad

1 large package Vanilla cook and serve Pudding (4.6 oz)
1 large package orange jello (6 oz)
2 cups water
1  16-oz cool whip
1/2 bag mini marshmallows
20 oz can pineapple tidbits, drained
22 oz can mandarin oranges, drained
2 to 3 bananas (optional, put in at end so they don't brown)

Mix together the pudding, jello and 2 cups water in pan.  Cook on stovetop on medium heat until it boils. Remove from heat and pour into large mixing bowl.  Refrigerate until mixture has thickened (about an hour).  Beat until creamy, fold in cool whip, marshmallows, and fruit.  Chill about an hour before serving.

Yummy stuff!

Cherry Dream Bars

I found this recipe on chef in training posted from another food blogger and it looks like something I would like.  I have not tried it yet so I will let you know if it is a keeper or not. It was for Valentines Day!

Cherry Dream Bars
Ingredients
For the Bars:
1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp baking powder
1 can (21 oz) cherry pie filling

For the Glaze:
1/2 cup confectioner's sugar
1 1/2 Tblsp milk

Instructions:
Preheat oven to 350 degrees Line an 8 x 8 baking pan with aluminum foil.  Spray with Pam. Set aside
In the bowl of your stand mixer, cream together butter and sugar for 1 - 2 min.  Add salt, eggs, and vanilla and continue stirring until fully incorporated.  Add flour and baking powder and mix until just combined.  Reserve 1/2 cup dough.  Press remaining dough into prepared baking pan.  Top with cherry pie filling.  Drop remaining batter (1/2 cup) in small pieces over the cherry pie filling.
Place in the oven and bake for 50 - 60 min or until golden brown.  Remove from the oven and place pan on a wire rack to cool.  Once cooled , prepare glaze .  Whisk together glaze ingredient and drizzle over bars.  Cut into 12 squares.

Creamy Cheesy Carrot Casserole

I got this recipe from chef in training , it is her family favorite!
I love carrots, this is a way to get your kids to eat carrots!

Creamy Cheesy Carrot Casserole

Ingredients:
3 cups peeled and sliced carrots
1/4 cup butter
1/4 cup flour
2 cups half and half
1 tsp salt
1 tsp onion powder
1 1/4 tsp dry mustard
1/4 tsp pepper
1/4 tsp celery salt
6 - 7 slices white bread
8 oz shredded sharp cheddar cheese
3 Tbsp butter
Instructions:
Make white sauce:  In a large sauce pan, melt butter in saucepan, add flour, and stir to combine.  Once you have your roux, add half and half and stir constantly until sauce thickens.  Remove from heat and stir in salt, onion powder, dry mustard, pepper and celery salt.
In a 9 x 13 pan, layer peeled and sliced carrots, then white sauce, then evenly sprinkle shredded sharp cheddar cheese over white sauce.
Place slices of white bread in blender and blend until it turns into bread crumbs.
In a skillet, heat 3 Tbslp of butter and then saute bread crumbs in the butter until golden in color.
Evenly sprinkle bread crumbs over shredded cheese on the casserole
Cover casserole with foil and Bake at 350 degrees for 20 min.  After 20 minutes, uncover and bake for an additional 15 minutes.

Creamy Scalloped Potatoes

I found this recipe on the favorite ones of chef in training's hubby.  I have not tried them yet but plan to, and will post this on my site for now as I have no doubt they are out of this world.  Can find his comments herehttp://www.chef-in-training.com/2012/12/creamy-scalloped-potatoes/

Creamy Scalloped Potatoes

Ingredients:
10-11 small red potatoes
2 (5.2 oz) package Boursin cheese , I use the Garlic and Fine Herb Flavor  (found at Sam's or Costco)
1 pint heavy whipping cream
grated Parmesan Cheese
salt
Instructions:
Scrub potatoes and cut off the ends.  Thinly slice them in a food processor or by hand if you don't have one.  The thinner the better.
Mix together Boursin cheese and heavy whipping cream until evenly combined.
Spread a layer of potatoes in 9 x 13 baking dish.  Salt lightly.  Pour some of the cream/cheese mixture over the potatoes.  Compress by mashing with hand.  This helps the cream/cheese mixture get in all the cracks and spaces of the potatoes.  Sprinkle lightly with parmesan cheese.
Continue this layering process with the salt, cream /cheese mixture and parmesan cheese, mashing between each layer.  I typically get about three different layers.
Bake at 350 degrees until done (about 1 hour to 1 hour and 20 minutes)

Crock Pot Honey Maple BBQ Ribs

I love ribs more than anything.  And juicy sweet tender fall off the bone ribs even more!  Here is a recipe I found at chef in training, the link is here    This was on her hubby's favorites list so I am sure they are out of this world.

Slow Cooker Honey Maple BBQ Ribs

Ingredients:
3 lbs baby back pork rib rack
salt and pepper
1/3 cup honey
3 Tblsp mustard
1/4 cup real maple syrup
1 cup honey BBQ sauce, I love Sweet Baby Ray's
Additional honey BBQ sauce for after ribs are cooked

Instructions:
Season rib rack with salt and pepper
Place and line the rib rack (height wise) in slow cooker, Place the meaty side facing the outer wall of the slow cooker.  Rib rack should curve with the wall of slow cooker.
In a medium bowl, combine honey, mustard, real maple syrup and honey BBQ sauce and stir until well combined
Take a pastry brush, or smear/spread with spoon, and pour and coat evenly entire rib rack, making sure to get both sides and all edges of the rib rack.
Cover and cook on Low for 6 to 8 hours, until meat is done and tender. 

Once cooked, remove from slow cooker and layer on extra BBQ sauce.

Turkey and Cranberry Sub Sandwich

I love turkey and cranberry sandwiches, especially the one at Kneaders.  I found this copy cat recipe for a Downtowner sandwich from chef in training at this site:  It sounds like the same sandwich I love so I am posting it here in my favorites!

Turkey and Cranberry Sandwich aka Downtowner Sandwich

Makes one sandwich

Ingredients:
1 6 inch sub sandwich loaf (sometimes you can buy bread from Subway or Nikki
             says to buy it from Sam's-the 12 in loaf and cut that in half)
4 Tblsp softened cream cheese (can use the spreadable kind)
1/4 tsp dill
4 to 5 thin slices Turkey Breast
2 slices Swiss or Provolone Cheese
2 Tbsp cranberry sauce
1/2 avocado (sliced thinly)
1/2 cup shredded lettuce
Instructions:
Cut sub sandwich loaf in half length wise to create a top and bottom half of sandwich
Spread about 2 Tblsp of cream cheese on the inside of each sandwich half
Sprinkle the top of the cream cheese lightly with dill
Place turkey slices on bottom half of sandwich and place the two slices of cheese over the top of turkey
Place sandwich halves on microwave safe plate and microwave the sandwich halves for about 30 sec or until cheese begins to melt
Smear cranberry sauce over the top half of sandwich.  Place avocado slices over the top of the cranberry sauce.  next place shredded lettuce evenly over the top of the avocado
Place the two sandwich halves together and enjoy!