Holiday Recipes to Love

I have a passion for many things and baking is just one more thing I love to do. With the holidays approaching, I wanted to share some of my favorite recipes. Nearly all of the recipes have been altered by their original recipe to fit what I think tastes best. These recipes have all been made, tested, and approved. {by some of the worlds greatest eaters}

Pumpkin Streusal Muffins with Cream Cheese
1 3/4 c flour
1/2 c sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 egg
1/2 c milk
1/2 c canned pumpkin
1/3 c vegetable oil

mix the dry ingrediants together, mix wet ingrediants in separate bowl. add 1/3 of the dry (until all combined) with the wet ingrediants.

cream cheese

1/3 c flour
2 tbl brown sugar
2 tbl cold butter
mix together to make the streusal

fill each muffin cup about 1/3 of the way up, add some cream cheese (about a thumb's worth) and then fill the rest of the cup with mix. Then sprinkle some of the streusal mix on top.
Bake 400 degrees for about 20 minutes. Makes about 1 dozen.

These muffins are so delicious I usally double the recipe and it makes 2 dozen

Pumpkin Cheesecake

4 8 oz. cream cheese
4 eggs
1 cup sugar
1 cup sour cream
1 tbl vanilla
3 tbl flour
1 cup canned pumpkin
1 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg

About 1 1/2 cups of crushed gingersnap cookies
About 6 tbl butter
{mix together with hands and press into springform pan. bake for about 8 minutes to set the crust. Let stand.}

All of the ingrediants should be at room temperature before starting. Blend cream cheese with sugar. Add eggs one at a time. Add sour cream. Add pumpkin. Add vanilla. Add ginger, cinnamon, nutmeg. Add flour.

Bake cheesecake at 325 degrees for about 45 minutes, then turn the oven off and leave in {unopened} for about another hour.

I usually decorate it with whipped cream and more of the crushed gingersnaps. Everyone loves a good cheesecake and I hope that you like this one.

and the last is a classic~
Cornbread Stuffing

1 large egg
1 c chicken broth
cornbread {2 boxes of jiffy box cornbread mix made according to package}
1 cup diced onion
1 cup diced celery
2 Tbl Italian Herb Mix
1 8 oz sliced water chestnuts
1 can cream corn
1 cup monterey Jack cheese

Saute the onion and celery together, set aside. Combine egg and chicken broth in separate bowl and set aside. Dice cornbread into cubed pieces. Add cream corn, chestnuts, onion, celery, italian herbs, and monterey jack cheese. {using your hands to mix together is the best way to blend it all.} Then add the liquid mix of egg/broth slowly.
Bake at 35o degrees for about 1 hour. This is delicious and everyone at your thanksgiving dinner will be wanting seconds of it.

Enjoy and if you need help, just ask!!!