Spiced Pumpkin Carrot Cheesecake Cupcakes
- 4-ounce box pumpkin quick bread, divided
- 1 cup carrots, shredded
- 3 eggs, divided
- 3/4 cup milk
- 1/2 cup golden raisins
- 2 tablespoons canola oil
- 8-ounce package cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 cup pecans, chopped
- 3 tablespoons butter, softened
Heat oven to 350 degrees. Line muffin tin with cupcake liners.
In large bowl, stir half pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended. Fill each cupcake liner 3/4 full.
In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth. Spoon cream cheese mixture over cupcake batter.
In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.
Bake 25 minutes. Cool completely on wire rack.
Peanut Butter Ice Cream Sandwiches
- 24 fresh baked chocolate chip cookies, 3 inches in
- diameter, cooled
- 1 1/2 cups creamy or crunchy peanut butter
- 1 1/2 quarts vanilla ice cream, slightly softened
- Chopped peanuts, for topping
- Mini chocolate chips, for topping, optional
- Toasted coconut, for topping, optional
On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.
Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.
Serve slightly frozen.
recipe courtesy Peanut Butter Lovers and Georgia Peanut Commission
Walnut Apple Pear Crisp
- Walnut Crisp Topping:
- 1 1/2 cups walnuts, divided
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, chilled and sliced into pieces
- Apple Pear Filling:
- 4 apples, peeled and sliced into 1/4-inch slices
- 3 pears, peeled and sliced into 1/4-inch slices
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- Ice cream and caramel sauce, optional
Heat oven to 350 degrees.
To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped.
In medium bowl, combine walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumbs form.
To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
Pour fruit mixture in bottom of 12-inch cast-iron pan.
Layer walnut crisp topping mixture over fruit.
Bake 45 minutes or until fruit mixture is hot and bubbly and topping is golden brown.
Top with ice cream and caramel sauce, if desired.
recipes on this page courtesy Culinary.net
Salty Pecan Snack Mix
- 2 cups rice squares cereal
- 1 cup rolled oats
- 1 cup unsweetened coconut
- 1/3 cup honey
- 1/4 cup coconut oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup butter
- 2 cups pecans, chopped
- 1 cup oyster crackers
Preheat oven to 350 degrees.
In bowl, add rice squares cereal, oats and unsweetened coconut.
In small saucepan over medium heat, add honey, coconut oil, cinnamon and salt. Stir until mixture starts to boil then pour over snack mix and stir until well combined.
Transfer to baking sheet and bake 8 to 10 minutes.
In saucepan over medium heat, add butter. Stir until butter browns. Add chopped pecans and oyster crackers. Turn heat to low and stir while pecans roast.
Remove snack mix from oven and add brown butter pecan and cracker mixture; stir to combine.
recipe courtesy American Pecan Promotion Board