Pumpkin Oreo Cheesecake Cupcakes

I adapted this recipe from the BruCrew Life Blog. It's similar to our family's cheesecake cupcakes, but with the twist of Oreos and pumpkin. It was a big hit at our house on Conference Weekend, Fall 2012.

Ingredients

• 2-8 oz pkgs. cream cheese, softened
• 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. canned pumpkin
• 1 tsp. cinnamon
• 24 Oreos

• 1 c. sour cream (plain Chobani yogurt will substitute well)
• 1/2 c. sugar

Instructions

Preheat oven to 350. Place cupcake liners in a muffin pan. Beat the cream cheese and sugar until creamy. Stir in the eggs by hand. Stir in the vanilla, pumpkin and cinnamon. In a separate bowl, combine the sour cream and sugar. Set aside.

Place one whole Oreo in the bottom of the cupcake liners and fill the liner a bit more than 3/4 full with the cheesecake batter. Bake for 18-22 minutes, or until puffy. Top with a generous spoonful of sour cream mixture and bake 4 more minutes. Makes 24.

Pumpkin Pie Squares

This is a favorite of our family given to us about 1996 by Julie Sannar. It's the easiest pumpkin recipe we have...and probably the tastiest, too!

Rita Sannar is Julie's mother-in-law.

Cheesecake Cupcakes

Posted here in it's original form. A well worn recipe card with lots of use! Sometimes we put a vanilla wafer at the bottom of the cupcake paper liner before adding the cream cheese mixture. It makes a little crust for the mini cheesecake.

Thirty minutes is too long...about 22 will do. Then add the topping and bake for 5 more minutes.

Emily's Best Apple Crisp in ze World!

• I double the crisp part (ingredients listed on the crisp section are the original, not the doubled amounts) because you can never have enough. 
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• Also, once the crisp is ready for the apples I add about a quarter of the crisp and mix it a bit into the apples so the crisp is throughout the apples. Then add the rest of it on the top. 
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• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
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• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. (**See above for suggestion**)
4. Bake at 350 degrees F  for about 45 minutes.

Moist Peanut Butter Cake - A recipe from my mom's cousin

1 stick butter
1/2 cup peanut butter
1 cup water

Stir the above together in a saucepan over medium heat until melted.

Add:

1/2 cup sour cream
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

Add:

2 cups flour
2 cups sugar
dash of salt

Spread in cookie sheet and bake at 400 degrees for 15-20 minutes until cake tests done.

Frost with peanut butter frosting (recipe below) while cake is still warm.

Peanut Butter Frosting

Stir until smooth in saucepan over medium heat:

1 1/2 sticks butter
1/2 cup chunky peanut butter
1/2 cup milk
1 t. vanilla
1 1/2 lbs powdered sugar

No-Fail Crust Recipe

So I called Mom for this recipe and she gave it to me off the top of her head, but I always need it written right to execute the perfect crust. Haha so here it is:

1 cup & 2 tablespoons flour
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons cold water

Mix it all together and roll it out or press it into a pan.

Smurtles - A treat we had at Josie's farewell

Ingredients

• 1 2/3 cups quick oats
• 1 2/3 cups all-purpose flour
• 1 cup packed brown sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, mostly melted
• 1 pkg. (14 oz.) vanilla caramels
• 1/4 cup heavy whipping cream
• 1 3/4 cups Guittard Milk Chocolate Chips (or other high quality chips)

Directions

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking pan.

COMBINE oats, flour, brown sugar, baking soda and salt in large bowl. Add butter; stir until well combined. Reserve 1 1/4 cups of mixture. Press remaining mixture into bottom of prepared pan. Bake for 8 minutes.

COMBINE caramels and whipping cream in medium saucepan. (Or use microwave and a glass container) Cook over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Spread caramel mixture evenly over the baked crust. Sprinkle milk chocolate chips over caramel layer. Sprinkle reserved crumb mixture over top.

BAKE 12-14 minutes or until top is light brown. Cool in pan on wire rack. Cut into bars.

Lemon Lime Refrigator Sheet Cake - Rick's Fave

Cake:

1 pkg. lime gelatin (8 serving size) 

1 pkg. Duncan Hines lemon supreme cake

Topping

2 env. whipped topping mix (2-2 1/2 c.) 

2 pkgs. lemon instant pudding mix (4 servings)
3 c. cold milk

Dissolve gelatin in 1 1/4 cups boiling water. Add 1 cup cold water; set aside. Mix and bake cake in a 13 x 9 x 2 inch pan. Cool cake 20-25 minutes. Poke deep holes with a large serving fork in cake. Space holes about 1 inch apart. With cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

In a chilled deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (5-8 minutes). Frost cake but be sure to leave a generous amount in the bowl for you to eat! Store cake in refrigerator and serve chilled.

This recipe is changed from the original to make it jello-ier and topping-ier.