Pumpkin Cream Cheese Muffins

Mmm....nothing like baking with pumpkin in fall. So yummy!

For the Filling:

- 8 oz cream cheese, softened

- 1 cup icing sugar

For the Muffins:

- 3 cups flour

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1 tsp ground cloves*

- 1 tbsp plus 1 tsp pumpkin pie spice

- 1 tsp salt

- 1 tsp baking soda

- 4 large eggs

- 2 cups sugar

- 2 cups pumpkin puree

- 1 1/4 cups vegetable oil

For the Topping**:

- 1/2 cup sugar

- 5 tbsp flour

- 1 1/2 tsp ground cinnamon

- 4 tbsp cold butter, cut into pieces

To prepare the filling, combine the cream cheese and icing sugar and mix until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log and reinforce with a piece of tinfoil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins preheat the oven to 350. Combine flour, nutmeg, cinnamon, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. With electric mixer combine eggs, sugar, pumpkin puree and oil until just blended. Then add dry ingredients. Mixing until just incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Put into fridge until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of cream cheese mixture into each muffin well. Divide remaining batter among the muffin cups, placing on top of cream cheese to cover completely. Sprinkle a small amount of topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack for cooling. Be sure to allow the muffins to cool completely before serving. The filling will be very hot!

These taste even better the next day if you can resist them.

* I used Epicure's Pumpkin Pie Spice in place of the cloves, as I didn't have any on hand.

** Topping amount is generous. Half of the amount would be plenty.

"Perfectly Chocolate" Chocolate Cake

• 2 cups sugar
• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare Chocolate Frosting; spread between layers and over top and sides of cake.

Chocolate Frosting

• 1/2 cup butter or margarine
• 2/3 cup cocoa
• 3 cups icing sugar
• 1/3 cup milk
• 1 tsp vanilla

1. Melt butter. Stir in cocoa. Alternately add icing sugar and milk, beating to spreading consistency.

2. Add small amount additional milk, if needed. Stir in vanilla.

Deluxe Rice Krispie Cake

These are a cinch to whip up. Maybe one or two of these in a lunch might make the first day back to school a little sweeter?

Cake:
- 1/4 cup margarine
- 40 large marshmallows (5 cups mini)
- 1 tsp vanilla
- 6 cups rice krispies


Filling:
- 1/4 cup margarine
- 1 pkg caramels
- 1 can sweetened condensed milk
- chocolate chips


Make the filling recipe first, so it's ready to go. Melt first 3 ingredients together. Keep warm. Then make cake recipe. Melt margarine and marshmallows together. Add vanilla, then mix with rice krispies. Put half of cake in greased 9 x 13 pan. Pour filling over cake, then sprinkle with chocolate chips. (Milk chocolate chips are best, but semi-sweet work well too). Press remaining cake recipe on top and let cool.

* I found the filling recipe to be too much for one cake, so it could be halfed (but what do you do with half a can of sweetened condensed milk?) or make two pans of cake and give one to a friend. :)

Million Dollar Relish

Tis the season for canning! This is my all time favorite relish recipe. My Grandma makes it, my Mom makes it and now I make it. I could eat it with a spoon! Not all that expensive to make if you've got the cucumbers, onions and peppers in your garden.
- 1 quart onions, chopped fine
- 3 quarts cucumbers, chopped fine
- 3 green peppers
- 3 red peppers
- 3/4 cup salt
- 2 quarts water
- 1 quart vinegar
- 5 cups sugar
- 1 tsp celery seed
- 1 tsp tumeric
- 2 tbsp dry mustard
- 1/2 cup flour
- 1 cup vinegar

Soak chopped vegetables in the 3/4 cup salt and 2 quarts water overnight. (I use a food processor to chop everything. Easy peasy). Drain in the morning. Add the next 5 ingredients and bring to a boil. Add flour, mixed with vinegar. When bubbly and hot, put into jars and seal. Makes 10 pints or 5 quarts.

Potato Salad Dressing

Love, love, love this recipe. I've always enjoyed potato salad and this would have to be one of my favorites. Recipe from Mom T. :)
- 1/3 cup sugar
- 1 cup mayonnaise
- 1 small onion or onion greens, chopped
- pinch of salt
- 1 tsp celery seeds
- 1/2 tsp prepared mustard

Mix all ingredients, then pour over cooked, diced potatoes.
I also like to include a few hard boiled, diced eggs. Delicious!!

Black Bottom Cupcakes

This is an old stand by for me. Love this cupcake with the cream cheese middle as it packs easily for lunches and doesn't make the mess that icing does. And so yummy! I've tried a few different recipes for these cupcakes and wasn't having much luck until I found this recipe. Perfect.
- 2 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups white sugar
- dash of salt
- 3/8 cup cocoa
- 1 tbsp vinegar
- 1 1/2 tsp vanilla
- 3/4 cup oil
- 1 1/2 cups warm water
- 2 eggs

Mix dry ingredients. Then mix wet ingredients and add to first bowl. Fill muffin liners 2/3 full.

Filling:
- 1 block cream cheese
- 1/3 cup icing sugar
- 1 egg
- chocolate chips*

Mix filling ingredients and spoon about a tablespoon of filling into the center of each batter filled muffin liner.

Bake at 350 for 15-20 minutes. Makes 18-24 cupcakes.

*Optional

Green Bean Soup

I grew up eating this soup. My Mom and Grandmas were sure to make a pot of this soup when the beans were ready in the garden. My Grandma actually brought me a jar last week. Delicious! A few days ago I picked my first beans from my own garden (although mostly yellow, a few green), so I thought I'd whip up a pot for us to enjoy. So easy to make with all the fresh vegetables starting to become ready for picking.
- 2 quarts water
- 1/2 cup chopped sausage or ham
- 2 carrots, sliced
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 2 cups green (or yellow) beans, cut into small pieces, ends removed
- 1/2 cup peas (fresh or frozen)
- Fresh parsley*
- Summer savory (a few sprigs)

Add sausage/ham, vegetables and herbs and cook gently until vegetables are tender. As with most soups, tastes better the next day. Leave herbs in pot so flavors can mesh.
Add a few tablespoons of cream, just before serving.
* I didn't have fresh parsley available, so I left it out. Would make a nice addition though.