Strawberry Cheesecake Trifle

1 1/2  pounds strawberries (fresh, sliced) 1/2 cup  sugar 1 lb low fat cream cheese (softened) 3 tbsp orange juice 1- 8 oz tub  cool whip (extra for garnish, as desired) 1 large pound cake In a bowl, toss strawberries with 1/4 cup sugar; set aside. In a mixing bowl beat cream cheese, 1/4 cup sugar, and orange juice until smooth. Fold in Cool Whip. Set aside. Cut pound cake into cubes. Drain strawberries, reserving juice. Drizzle cake cubes with reserved juice. Place half of the cake cubes in a 4 quart trifle dish. Top with half of the cream cheese mixture and half of the strawberries. Repeat layers. If desired, garnish with cool whip and strawberries, cut into fans. Cover and refrigerate 4 hours. inspiration from from yummly.com

Blonde Brownies

INGREDIENTS:

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2/3 cup butter  (or 1/3 cup butter and 1/3 cup applesauce)

2 cups packed brown sugar

2 eggs

1 tablespoon vanilla extract

1 cup butterscotch chips (or Reeces pieces, chocolate chips, walnuts, whatever sounds yummy)

DIRECTIONS:

Preheat oven to 350 degrees F

Mix dry ingredients together.

Cream sugar and butter together.  Beat in eggs and vanilla.  Gradually add flour mixture, mixing well.

Stir in butterscotch chips.

Spread into greased 9X13 pan and bake for 20-30 minutes, or until golden brown. Cool on wire rack.

Hard Boiled Eggs

Can it really be that hard?  I forget how every time I go to do it. Which turns out to be less than 3 times a year. But with Easter around the corner, I am going to get in some practice.

Cooking:

• Place your eggs in a single layer at the bottom of a saucepan. 
• Add enough cold water to just cover the eggs.  
• Add 1 tsp salt
• Bring to a full boil over high heat. 
• Then remove from heat, cover, and let sit for 15 minutes.
• Cool eggs by running under cold water or putting them in ice water. 
• (one tip I have yet to try is to add 1 tsp baking soda to the cool water)
• When cool enough to handle, drain and store, or peel and use.

 Peeling:

•  Tap an egg on the countertop to crack the shell, then roll the egg with gentle pressure to loosen shell from egg. 
• Start on the large end and peel off the shell, it should come off pretty well
• Or just be as awesome as this guy. I guarantee the man of the house will want to give this one a try.

(Tips for this one: Blow from the wide end. We'll see!)

Other tips:
http://www.goodlifeeats.com/2011/01/kitchen-tip-easy-peel-hard-boiled-eggs.html
http://www.wikihow.com/Peel-an-Egg

Chili

1 lb ground beef, browned
1 onion, chopped
1/4 tsp garlic powder
1 can tomato paste
1/2 tsp oregano
3/4 tsp cumin
2 Tbs Chili powder
2 large cans kidney beans
3/4 tsp salt
1 can diced tomatoes

Simmer at least 1 1/2 hours, best if simmered all day.

Doughnut Snowmen

I love this idea found at the idearoom

Pumpkin Cream Pie

Ingredients

• 1 9-inch (6 oz.) prepared cookie crust (gingersnap, Nilla wafer or graham cracker)
• 1 can (15 oz.) pumpkin puree
• 1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
• 1 cup evaporated milk
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups frozen whipped topping, thawed
• Whole pecans for garnish
• Whipped topping for garnish

Directions

Add pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat till combined and add pumpkin. Blend until well mixed.  Fold in whipped topping. Pour into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with whipped topping and pecans, if desired. Serve immediately.

Adapted from this recipe at verybestbaking.com

Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins Recipe via Little Birdie Secrets


Muffins
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a blow. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.

Bake at 350° for 20-25 minutes or until a wooden toothpick comes out clean. Yields 12 muffins.