double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Best Carrot Cake Ever

Ingredients

• Servings: 2
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
• in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
• bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

saskatoon cranberry loaf

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1/2 cup cream cheese, softened
• 1 cup cranberries, halved
• 1/2 cup saskatoon berries
• 2 eggs, beaten

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• whisk flour, baking powder, and baking soda together in a small bowl.
• beat sugar and cream cheese together until smooth; stir in cranberries, saskatoon berries, and eggs until well combined. stir flour mixture into cream cheese mixture to make a silky batter; pour batter into prepared pan and level the top with a spatula.
• bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour 15 minutes. allow to cool in the pan 10 minutes; run a knife around edges of the pan to loosen, and invert a serving plate to cool completely before slicing.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

cherry berries on a cloud

Ingredients

• Servings: 12
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 cup miniature marshmallows
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon vanilla extract
• 4 egg whites
• 1 teaspoon cream of tartar
• 1 cup white sugar
• 1 (12 ounce) can cherry pie filling
• 8 ounces frozen strawberries, thawed and drained (optional)
• 1 teaspoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 10 hrs 15 mins


• beat cream cheese and 1/2 cup sugar together in a bowl. stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. cover bowl with plastic wrap and refrigerate 8 to 12 hours.
• preheat oven to 250 degrees f (120 degrees c).
• beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. draw a large circle a piece of brown paper or parchment. fill in the circle with the meringue mixture building up the sides.
• draw a large circle a sheet parchment paper. fill the circle with the egg white mixture building up the sides to form a large cylinder.
• bake in preheated oven for 1 hour. turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more.
• stir cherry pie filling, strawberries, and lemon juice together in a bowl.
• gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.