Pumpkin Cream Cheese Truffles

 

 

Ingredients:

1 cup white chocolate chunks or chips
4 cups white chocolate almond bark (I think I used around 8 cubes)
2/3 cup gingersnap cookie crumbs, plus more for garnish
1/2 cup canned pumpkin purée
1/2 cup graham cracker crumbs, plus more for garnish
2 tablespoon confectioners’ sugar
1/4 teaspoon ground cinnamon
Pinch of fine salt
4 ounces cream cheese, softened

Directions:

Melt the 1 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

This will make about 30 Truffles.

Missy Thompson

Caramel Apple Cheesecake Bars

I mix each part in my Kitchen Aide or you can use a hand mixer. This takes some time to make but is so worth it!

 

 

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

Missy Thompson

Monster Cookies

1c margerine/butter
6 eggs

3 cups peanut butter (1 lb)

1 1/2 tsp vanilla

4 tsp baking soda

1 lb brown sugar (2 1/2 cups)

2 cups white sugar

9 cups quick oats

2 cups chocolate chips

1/2 lb M&M's

Use beater to mix ingredients up to and including the white sugar. Pour batter into large bowl and add oats, chocolate chips, and M&M's. Use 1/4 cup measuring cup to measure dough, 6 cookies per sheet.

Bake at 350 degrees for 10-12 minutes. Do NOT overbake

This is a very large recipe I like to 1/2 it when I am only cooking for my small family. Very gooey and delicious and a favorite in our extended family.

-Katie Beck