Spicy Pumpkin Milnot Cheese Cake

Dissolve gelatin using one of the methods show in the link below,  No lumps please!
2 Envelopes Knox gelatin
Knox Gelatin Basics

1 8-oz. pkg. cream cheese
1 cup brown sugar (packed)

1/2 cup sugar
1 15 oz. can pumpkin (NOT pie mix)

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon ground cloves ***Optional

1/4 teaspoon ground ginger
1 12-oz. can MILNOT, whipped

Crust

2 cups Graham Cracker crumbs

2 tablespoons sugar
1/3  cup butter or margarine, melted

Mix Graham Cracker crumbs, sugar  and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). Put in refrigerator until filling is ready.

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cheese and sugars; gradually start adding spices and pumpkin; add gelatin and blend well.
Fold in stiffly whipped MILNOT.

I whipped the Milnot at room temp. (This can be done with electric mixer.)  Do not add anything while whipping, it will break.

Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight).  This can also be frozen.  Set out 20 to 30 minutes prior to serving.
Cut or slice and serve plain or garnished with brown sugar candied pecans.
Serves 12-16

*** I used ground cloves in this recipe, thought it might be a little over powering for such a light cheese cake.

Whoopie Pies (Easy)

I used a Duncan Hines Dark Chocolate Fudge Cake mix with Butterscotch Instant Pudding Mix because that is what I had...  Old Goat gave the recipe two thumbs up and said that they taste more like a "Suzy Q" than a Whoopie Pie... Filling makes the difference.  You can also make this with a Marshmallow Fluff

Cake:
1 box chocolate fudge or devil's food cake mix
1 sm. box instant chocolate pudding mix
1/2 cup flour
1/3 cup vegetable oil
3 lrg. eggs
1 cup water

Cake Instructions:
Mix all ingredients together with a electric mixer for approximately 3 to 5 minutes.Spoon onto a greased cookie sheet and bake for 15 minutes at 350 degrees. When baked place cookies on waxed paper or rack to cool.

For Filling

8 oz. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
To make the filling, cream together the cream cheese, butter and vanilla; sift in the powdered sugar and beat until smooth.

To assemble whoopie pies, spread or pipe filling on one cake and then top with another cake.

Serve immediately or refrigerate and then bring to room temperature before serving.

Favorite Sweet Muffins w/Peach Cantaloupe Butter

This recipe is from my Go To Favorite Cook Book.  Betty Crocker's Cookbook.
 I have been the proud owner of this treasure since 1972...a wedding present from my Mom.

I decided to make the Surprise Muffins (See below) and added 1 teaspoon of the Peach Cantaloupe Butter from "Little House Living"  

Sweet Muffins
1  egg
1/2 cup Milk
1/4 cup Salad Oil
1-1/2 cups Gold Medal Flour*
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400 degrees.  Grease bottoms of 12 medium muffin cups (2-3/4 inches in diameter)  Beat egg; stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy,

Fill muffin cups 2/3 full.  Bake 20 to 25 minutes or until golden brown.  Immediately removed from pan.

12 muffins

*  If using Self Rising Flour, omit baking powder and salt.

Surprise Muffins:  Fill muffin cups only 1/2 full; drop 1 teaspoon jelly in the center of each and add batter to fill cups 2/3 full.

Peach Cantaloupe Butter

I did add a dash of nutmeg just because I like it!

Peaches and Coconut Cream Pie

This is a combination of several different peach pie/cobbler recipes.  This is best served very cold with a scoop of vanilla ice cream!

TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling

MAKES: 8 servings

Ingredients
Pastry for single-crust pie (9 inches) Deep Dish
4 cups sliced peeled peaches (about)
1 cup sugar
1/2 cup (4 ounces) sour cream
4 Ounces Philly Cream Cheese
1 large egg
1 3 oz. box Jello-O Cook and Serve Coconut Cream Pudding Mix

TOPPING:

1/4 cup cold butter, cubed
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons shredded coconut
3 tablespoons chopped pecans
1/4 teaspoon ground cinnamon

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Add sliced peaches.

In separate bowl, mix together sugar, sour cream, cream cheese, and egg. 

Beat until smooth.  Add pudding mix until combined.  

Pour over peaches and spread to cover.

Bake at 425° for 30 minutes.

Meanwhile, in a small bowl, combine the flour, sugar, pecans, coconut 

and cinnamon. Cut in butter until crumbly; sprinkle over pie.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean 

and topping is golden brown.

Cover edges with foil during the last 15 minutes to prevent over browning 

if necessary. Cool completely on a wire rack for 3 hours before serving. 

Store in the refrigerator. Yield: 8 servings.

Hammett House German Chocolate Pie

I have made this pie several times, it is the best chocolate pie you will ever eat!!   You might want to start with a small piece... it is SO rich.


Hammett House German Chocolate Pies Southern Living

Hammett House Restaurant, Claremore, Oklahoma


INGREDIENTSNutrition
SERVINGS 10UNITS US
1graham cracker pie crust, refrigerated (large)

Filling
1 1⁄2cups sugar
3⁄4cup cornstarch
1pinch salt
4cups whole milk
5large egg yolks
6tablespoons unsalted butter, melted
1teaspoon vanilla extract
1⁄2cup semi-sweet chocolate chips
1cup sweetened flaked coconut
1cup chopped pecans

Topping
2cups cold heavy cream
1⁄3cup chocolate syrup, plus more for garnish (Fox's U-Bet brand is recommended)
1⁄3cup chopped pecans
1⁄3cup sweetened flaked coconut

DIRECTIONS
Prebake graham cracker crust according to package directions; let cool.
In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
Continue to whisk and heat until quite thick, about 1 ½ minutes.
Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
Stir in the coconut and pecans.
Pour filling into the cooled pie shell.
Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
Add in the chocolate syrup and continue to beat until it is stiff but not grainy.
Stir in the pecans and coconut.
Smooth topping over the pie, mounding it in the center.
Drizzle with additional chocolate syrup.

Enchilada Penne

1 lb. Lean Ground Hamburger
1 medium yellow onion diced
1/2 bell pepper diced (any color will do)
1 large stalk celery diced
1 heaping tablespoon chili powder
salt and pepper to taste

1 19 oz. can of Old El Paso Enchilada Sauce (Mild)
1 10 oz. can of Rotel Original Diced Tomatoes and Green Chilies
1 8 oz. package of Philly Cream Cheese cubed

There are two ways to prepare this depending on how much time you have.

8 oz. Penne right out of the box.. or

8 oz. Penne Pasta prepared al dente in salted water reserving 1 cup of pasta water for later use if needed.  This can be done while browning the hamburger.

In large skillet w/cover break up and brown hamburger, just before hamburger is "done" add the onion, bell pepper and celery.  Cook until onion starts to soften.  Next add the chili powder.  Mix until you start to smell the chili powder release it's flavors.

Next add the Enchilada Sauce and Rotel Tomatoes.  Heat until it starts to bubble, add the Cubed Cream Cheese.  Stir until melted, reduce heat.

If you are in a hurry add the al dente penne and coat, cover and let simmer about 10 minutes.

If you have time on your hands add the uncooked penne cover and simmer until pasta is done.  **You may need to add additional water or tomato sauce (about 1 cup) if mixture gets too dry before pasta is finished.

When ready to serve top with grated Pepper Jack cheese.  Enjoy.

Pistachio Milnot Cheese Cake

I have had this version of the Milnot cheese cake in my head for a couple months now.  I finally got it together this weekend.  This is a very soft, light cheese cake that will put a smile on your face and asking for seconds!

(Please ignore the fact that the Pistachios in this picture are "flavored" Salt and Pepper)  Use regular crushed Pistachios as a topping if desired.

1 Envelope Knox gelatin
1/2 cup boiling water

2 tablespoons sugar

1 8-oz. pkg. cream cheese
1 cup sugar
1 Box Jello Instant Pistachio Pudding

1 Cup Half and Half
1 12-oz. can MILNOT, whipped

Green food coloring to deepen the color if desired.  None added to this recipe.

3 cups Oreo crumbs
1/2 cup butter or margarine, melted

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened. 

Cream together cheese, sugar, pudding and slowly add Half and Half ; add gelatin and blend well. 

Fold in stiffly whipped MILNOT. (This can be done with electric mixer.)  I whipped the Milnot at room temp.  Do not add anything while whipping, it will break.

Mix Oreo Cookie crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). 

Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). 

Cut or slice and serve plain or garnished with Crushed Pistachios. 

Serves 12-16