Recipe Blog

Pumpkin Cheesecake

Servings: 8
Prep Time: 15 minutes, plus 4 hours refrigeration.
Cook Time: 1 hour

Ingredients for Crust:

  • 1 ¾ C graham cracker crumbs
  • 3 Tbsp light brown sugar
  • ½ tsp ground cinnamon
  • 1 stick melted butter

Ingredients for Filling:

  • 3 (8 oz) packages cream cheese, at room temperature
  • 1 (15 oz) can of pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ C sour cream
  • 1 ½ C sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9 inch spring form pan. Set aside.
  3. In another bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.img_0308.jpg

Recipe submitted by Colleen S.


Cinnamon Apple Crumb Cake

Servings: 8 – 10
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients for Streusel Crumb:

  • 1 ½ C flour
  • ¼ C sugar
  • ½ C brown sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • ½ C butter, melted

Mix all the dry ingredients together in a bowl. Add melted butter. Stir until mix is evenly moist and set aside.

Apple: 1 large apple, peeled and diced.

Ingredients for Cake:

  • 4 Tbsp butter, softened
  • ½ C sugar
  • 1 large egg
  • 1 tsp vanilla
  • ½ C sour cream
  • 1 C flour
  • ¼ tsp salt
  • ½ tsp baking powder


  1. Cream butter with ½ C sugar until fluffy. Add egg and beat, then add vanilla and sour cream. Beat again.
  2. In a separate bowl, combine dry ingredients. Add butter mixture until combined. Spread ½ of the cake batter on the bottom of pan that has been oiled. Spread diced apples evenly over batter, then spread 1 C of crumbs over the apples. Layer remaining batter over crumbs followed by remaining crumbs.
  3. Bake at 350 degrees for 35 – 40 minutes, until inserted toothpick comes out clean. Cool and top with glaze.
  4. Mix glaze while cake is baking. Glaze is ½ C of powdered sugar with 2 Tbsp apple cider.IMG_0311

Recipe submitted by Jillian B.

Edible Oreo Acorns

Servings: 20
Prep Time: 10 minutes, not including freezer/ setting time.


  • 1 package peanut butter Oreos
  • 1 8 oz. package of cream cheese, softened
  • 12 oz chocolate chips
  • 6 oz butterscotch or peanut butter chips
  • Brown sprinkles
  • Pretzel sticks


  1. Allow the cream cheese to come to room temperature. Put Oreos in a food processor and pulse until you have crumbs. You may need to split this into 2 batches, depending on the size of your food processor. Once cream cheese is soft, mix Oreos and cream cheese until well blended.
  2. Use a heaping tablespoon of the mixture to create acorn shapes. To form, roll into an elongated ball, then pinch one end so that it is slightly tapered. Place the acorns on a baking sheet covered in wax paper. Place in freezer for one hour.
  3. Once acorns are hard, melt chocolate chips in a bowl. Dip each acorn into the chocolate with a fork, tapping the edge of the bowl to remove excess chocolate. Then place acorns back onto waxed paper. Continue to dip all the acorns and allow the chocolate to harden at room temperature.
  4. Once the chocolate-covered acorns are hardened, melt the butterscotch chips in a bowl. Pour the brown sprinkles in a separate bowl. Dip the tops of each chocolate-covered acorn into the butterscotch, then immediately dip into the sprinkles.
  5. Cut ½ inch pieces of the pretzel sticks. Dip the edge of each pretzel stick into the butterscotch and press into the top of each acorn. Return to baking sheet to allow the pretzels to set before serving.IMG_0309

Recipe submitted by Kathy T.

Miniature Pecan Tassies

Servings: 24
Prep Time: 45 minutes
Cook Time: 25 – 30 minutes

Ingredients for Dough:

  • 3 oz. cream cheese, room temperature
  • ½ cup butter, room temperature
  • 1 cup flour

Ingredients for Filling:

  • 1 slightly beaten egg
  • 1 tsp. vanilla
  • 1 cup brown sugar
  • 1 tsp. flour

Pecans: Chop 2/3 cup, adding ½ cup to the filling mixture. The rest can be used to sprinkle bottoms of dough cups before filling or sprinkled on top of dough mixture prior to baking.


  1. Mix dough ingredients together; form balls about 1 inch in diameter. If dough is too soft to form, then refrigerate until set.
  2. Spray miniature muffin tins with non-stick spray. Press pastry balls into muffin tin well, making small dough cups with sides up to the top and approximately 1/8” thick.
  3. Mix filling ingredients together. Add pecans.
  4. Put 1 teaspoonful of filling into each dough cup, about ¾ full. Filling will expand. Top with pecans if desired.
  5. Bake 325 degrees for 25 – 30 minutes; pastry will be just golden and filling set. Cool, then remove with knife.
  6. Store in covered container. Freezes well.IMG_0312

Recipe submitted by Lynsley H.


Butterscotch Pie

Servings: 8 – 10
Prep Time: 15 minutes, plus 2 hour chill time.


  • 9” baked pie shell
  • 1 ¼ cups packed dark brown sugar
  • ¼ cup butter
  • 1/3 cup all-purpose flour
  • 1 tsp cornstarch
  • 2 cups whipping cream
  • 3 egg yolks
  • 3 Tbsp butter, cut up
  • 1 tsp vanilla


  1. In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
  2. In a small bowl, combine the remaining ¾ cup brown sugar, flour and cornstarch. Add flour mixture to butter mixture, stir to combine. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thick and bubbly. Reduce heat and cook two more minutes. Remove from heat.
  3. In a small bowl, beat egg yolks. Gradually stir in about one cup of the hot filling into the yolks. Add yolk mixture into saucepan. Bring to gentle boil over medium heat stirring constantly. Reduce heat. Cook and stir two minutes. Remove from heat. Stir in 3 Tbsp cut up butter and vanilla. Pour filling into baked pie shell. Cover with plastic wrap and chill at least 2 hours.
  4. To serve, prepare whipped cream topping by beating 1 ¾ cups of whipping cream, ¼ cup powder sugar and ¼ tsp of vanilla in a chilled mixing bowl. Beat until moderately stiff peaks form. Spread evenly over cold filling. Serve immediately or store covered in the refrigerator until ready to serve.img_0310.jpg

Recipe submitted by Nancy B.

Gluten Free Apple Cider Doughnuts

Servings: 12
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1 ½ cups of Bob’s Red Mill 1 to 1 Baking Flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2/3 cup of sugar
  • 8 tbsp unsalted butter, melted and cooled
  • 1 tsp of vanilla
  • 2 egg whites separated
  • 1 cup apple cider

For Icing:

  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk


  1. Preheat oven to 350. Spray donut pan with cooking spray.
  2. In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  3. In another small bowl, whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of the dry ingredients and pour in. Mix gently.
  4. In a separate bowl, whisk the two egg whites for about a minute with a fork. You are trying to get them a little thick so they add some fluffiness to the doughnuts.
  5. Add egg whites to mixture and stir until mixed.
  6. Fill each doughnut well in the pan ½ full without covering the middle section.
  7. Bake for about 8 – 10 minutes.
  8. For icing, simply mix powdered sugar and maple syrup. Slowly add milk a little at a time, until you reach desired consistency.
  9. Allow doughnuts to cool completely before icing. Add sprinkles if desired before icing sets.IMG_0306

Recipe submitted by Angela B.


Famous Queso Dip

Servings: 10
Prep Time: 5 minutes
Cook Time: 8 minutes


  • 16 oz package of Velveeta cheese, cut into ½ inch cubes
  • 1 can of RoTel Original Diced Tomatoes & Green Chiles


Melt cheese in sauce pan over medium heat. Stir frequently, about 5 minutes until mixture is blended. Add RoTel tomatoes & green chiles as cheese is melting.

Serve hot with tortilla chips, crackers or fresh vegetables.

Recipe submitted by Lynsley H.