Pumpkin Cream Cheese Muffins

Picture from Annie's Eats

Originally a Starbucks knock off (I haven't had the original so I can't compare) these little babies are fast becoming one of my favorite Fall recipes.

Moist, warmly  spiced muffins with the most delicious sweetened cream cheese filling.

Each ingredient blends perfectly so that you get a little pumpkin, a little spice, a little creamy, and a little crunch, without any of them being too overwhelming.

The struesel topping is slightly crunchy and instead of covering the entire top, it slightly bakes into the muffin creating more of a cinnamon sugar crust.  


These will be on my "must make for Fall" list every year!

Pumpkin Cream Cheese Muffins
Annie's Eats

*Be sure to allow time for the cream cheese filling to chill*

Yield: 24 muffins

Ingredients:For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground 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
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces




Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until 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. Transfer to the refrigerator 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 the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Posted by: Sallie

Valentine's Day Punch

Here's a yummy punch that kids and adults will love. It's color is perfect for Valentine's Day.



Valentine's Day Fruit Punch




1 package cherry Kool-Aid
1 package strawberry Kool-Aid
2 cups sugar
1 quart ginger ale
3 quart water
1 (6 ounce can) frozen orange juice
1 (6 ounce can) frozen lemonade


Preparation:Mix Kool-Aid, sugar and water. Add orange juice and lemonade. Mix until thawed. Add ginger ale just before serving. Serves about 25 servings.

Eggnog Punch

This was a fun drink I served for Christmas Eve. Unfortuantely it was all gone before I had a chance to taste it. It must be great!



Eggnog Punch
Recipe Girl

1 gallon vanilla ice cream

½ gallon eggnog

1 tsp ground nutmeg

½ tsp ground cinnamon

16 oz frozen whipped topping, thawed

1. Scoop ice cream into a punch bowl. Pour eggnog over ice cream; sprinkle with nutmeg and cinnamon; stir in whipped topping.
2. Serve immediately. Stir as needed.
Yield: 1 1/2 gallons



Posted by: Sallie

Hot Chocolate

This was so easy and yummy, the whole family LOVED it!

Hot Chocolate

Leigh Anne

Nestle's Hot Cocoa Mix

Whole Milk

Vanilla

Whipped Cream

optional garnishes: mini chocolate chips, toffee chips, cocoa powder, candy canes, etc.

Make hot chocolate according to package directions (amount will depend on how many servings you want) using whole milk. To one gallon of cocoa, add 2 tsp. vanilla. Top with whipped cream and desired garnishes.

Posted by: Sallie

Peanut Butter Hot Cocoa

Last year my Mom gave us two pages of different yummy hot cocoa recipes. This was one of them. Not overly sweet, but with definite peanut butter flavor! If you're in a hurry, use the cheater version.

Peanut Butter Hot Chocolate
From Allyson Washburn via LDS Living Magazine

Ingredients:
4 squares baker’s chocolate (semi sweet, not unsweetened)
2 tbsp. Peanut butter
2 cups milk
Marshmallows
Whipped Cream

Directions:
Break chocolate into squares and melt in a saucepan with milk. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows and whipped cream.

Cheater Version:

Ingredients
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter
marshmallows or whipped cream for garnish.

Directions
In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter. top with marshmallows if desired.

Posted by: Julia

Apple Cider Punch

This is another fun drink to serve around the holidays. I like to use the cranberry juice for the pretty red color. It has so many great flavorsThis is a great drink for Christmas or Christmas Eve.

Apple Cider Punch

Better Homes and Gardens

6 cups apple cider
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2 cup lemon juice
3 1/4 cups sparkling white grape juice

Directions
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.

Posted by: Sallie

Luscious Slush Punch

This is another punch I like to serve for large crowds. I just love how pretty it looks with the floating fruits. Start with the smallest amount of sugar called for and add from there.

Luscious Slush Punch

All recipes

Ingredients
1 1/2 cups- 2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
Assorted fruits for garnish, optional

Directions
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. Makes 25 8 oz servings.

Posted by: Sallie

Raspberry Lime Rickey

Lime Rickey's are a favorite of mine and this version is so yummy. It's perfect for summer bbq's and lazy days by the pool but it would also be a great drink to serve around the holidays just because of it's festive colors.

Raspberry Lime Rickey
Cooks Country

3 cups frozen raspberries ( 12 oz. package) or fresh raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes
Seltzer or club soda chilled
Ice
Optional Limes and Maraschino cherries for garnish

1. MAKE SYRUP Heat raspberries, sugar, and water in saucepan over medium heat until raspberries begin to release their juices, about 5 minutes. Mash with potato masher until berries break down, then stir in lime zest and juice. Simmer until mixture is slightly thickened, about 5 minutes.
2. STRAIN AND SERVE Pour raspberry mixture through fine-mesh strainer set over bowl, pressing on solids to extract liquid (you should have about 2 1/2 cups). Discard berry solids. Refrigerate syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup seltzer and 2 tablespoons syrup in tall, ice-filled glass. Makes 20 drinks.

Posted by: Sallie

Pomegranate Frost

This is such a pretty drink to serve at parties. You can freeze pomegranate seeds with water in ice cube trays to float in the punch bowl or individual glasses.

Pomegranate Frost

Williams Sonoma

Ingredients:
Ice cubes as needed
1 1/2 cups pomegranate juice
1 1/2 cups cranberry juice
1/2 cup fresh Meyer lemon juice
1/2 cup fresh lime juice
1 bottle (24 fl. oz.) sparkling water
8 fresh mint leaves, finely shredded
Directions:
Fill a pitcher half full with ice. Add the pomegranate juice, cranberry juice, lemon juice, lime juice, 1 1/2 cups of the sparkling water and the mint and stir until well mixed. Fill 6 tall glasses with ice. Pour the mixture into the glasses and serve immediately. Serves 6.

Posted by: Sallie

Pina Colada Frappe

This is a recipe my friend Andrea made at a party last year. It goes great with Mexican Food!

Pina Colada Frappe
Andrea Wittwer

1/2 gallon Pineapple Sherbet
1 can Coco Lopez coconut milk syrup (cream of coconut)
2 2 liter bottles sprite

Mix coconut milk syrup in blender until smooth. Put sherbet into punch bowl and cut into pieces. Add coconut milk syrup and sprite. Serve.

Posted by: Sallie

Chilled Christmas Punch

This is another fun drink for fall get togethers.

Chilled Christmas Punch

Taste of Home

Ingredients
2 cups water
3/4 cup sugar
1/2 teaspoon ground cinnamon
1 can (46 ounces) pineapple juice, chilled
4 cups cran-apple juice, chilled
1 liter ginger ale, chilled

Cinnamon sticks for garnish, if desired

Directions
In a large saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher. Serve over ice. Yield: 3-3/4 quarts (15-20 servings).

Posted by: Sallie

Apple Dapple Punch

This is another great drink for any Fall celebration or Family get together. It looks so festive with the sliced apples floating on top.

32 oz. bottle Apple Juice, Chilled
12 oz. frozen Cranberry Juice Cocktail Concentrate,thawed
1 cup Orange Juice
1 1/2 liters Ginger Ale, chilled
Optional - sliced apples for garnish

Combine apple juice, cranberry juice, and orange juice in large punch bowl; stir until dissolved. Slowly pour in ginger ale. Float apple slices on top of punch. Makes 12 servings.

Posted by: Sallie

Cranberry Slush

This is a delicious punch that would be perfect for the holidays. If you are serving individual drinks it looks really pretty if make a garnish for each glass. All you need is wooden skewers, fresh cranberries, and orange and lime slices. On each wooden skewer place one cranberry close to the top, then a thin triangle shaped wedge of lime, a thin triange shaped wedge of orange, and top with another cranberry (as shown above. This is just water, not the punch). If you're serving a big group you can place frozen grapes, strawberries and raspberries, that act like ice cubes, right in the punch. You could also float sliced oranges, limes and marichino cherries.

Cranberry Slush

Gooseberry Patch Family Favorite Recipes

3/4 cup sugar

8 cups water, divided

2 cups white grape juice

12 oz. can frozen orange juice concentrate

12 oz. can frozen cranberry juice cocktail concentrate

6 oz. can frozen lime aide concentrate

2 liter bottle lemon-lime soda, chilled

Optional Garnishes- fresh cranberries, orange and lime slices

Combine sugar and 2 cups water in a large saucepan over medium heat, stirring until sugar dissolves. Add grape juice, next 3 ingredients and remaining 6 cups water. Pour into 2 (one-gallon size) heavy duty plastic Ziploc bags; freeze until solid. To serve, place frozen mixture into a punch bowl; pour chilled lemon-lime soda over mixture. Stir to break up chunks until mixture is slushy. Garnish each serving, if desired. Makes 23 1/2 cups.

Festive Punch Ring

I just found the cutest idea that I am going to use for Christmas Eve. It's called a Festive Punch Ring. It is super easy and will take your Holiday beverages from average to awesome! You could easily alter this to fit any holiday by varying the items you freeze. Cranberries would still be beautiful for Thanksgiving and you could just omit the mint. You could even add some pretty sliced oranges to make it more Fall looking.

Festive Punch Ring

1 large freezer-safe Bundt pan or ring mold

1 (12-ounce) bag of fresh Cranberries

Fresh mint leaves, if desired

Water or Oceanspray White Cranberry Juice

Rinse cranberries in cold water. Drain.
Fill pan 1/2-inch to 1-inch deep with water. Place on even surface in freezer and freeze until solid. Remove pan from freezer. Add an additional 1/4-inch water over the ice surface. Arrange cranberries and mint leaves into desired pattern then return pan to freezer. Once set, add an additional 1/2-inch to 1-inch of water and freeze until solid. To unmold, run briefly under warm water to loosen. Float in punch bowl with desired party punch.

*Cranberries float, so if you add all the water at once, the cranberries will float to the surface. When you unmold the frozen ring, the decoration will be on the bottom of the ring. *

Posted by:Sallie

Sparkling Punch

This was what I served with Easter Breakfast. It was perfect. I chose to go with the ginger ale because I am a big sweet tooth. It was perfect and I would serve this again. It tasted a lot like a carbonated pink lemonade but not as tart. I think it would be pretty in a big punch bowl with slices of lemons and limes.

Sparkling Punch

Prep: 5 min., Chill: 1 hr. For a sweeter finish, substitute ginger ale for club soda.

Yield
Makes about 9 cups

Ingredients

1 (12-oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 qt. club soda, chilled
Garnish: fresh mint sprigs
Preparation

1. Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.

Lime Sherbet Punch

This is another take on the Ice Cream Punch. It is another Paula Deen favorite. I like to make special drinks on Sundays or special occasions just to make it seem fun and festive. This looks so pretty and you can easily change the flavors of the sherbet to your taste.

Lime Sherbet Punch

Ingredients
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Ice Cream Punch

Andrea introduced us to this super easy punch that we enjoy on Sunday's.

1/2 qt gallon raspberry sherbet
1 2 liter sprite

Scoop sherbet into bottom of punch bowl and smash with big spoon until kind of broken up. Pour in sprite and serve. It's that easy!