Flavor Filled Cream Cheese & Bagels

Bagels and delicious, flavor-filled cream cheese give me a 

bad case of nostalgia.  Maybe it's because they were all

the rage in the 90s, with shops popping up everywhere in the

midwest? Maybe it's because I worked a stint at a bagel

shop in college? Whatever it is, I love kicking it old school

(ugh, the 90s officially feel old school as plaid has officially

come back around) and toasting up chewy bagels and

slathering them with cream cheese.  Here are two 

quick and simple recipes for flavor-filled cream

cheeses to whip up.  

One sweet and One savory, so I gotcha covered.

8 oz container of whipped cream cheese

1/2 tsp ground cinnamon

1/4 cup honey

pinch of salt

Blend with a spoon to fully incorporate all the flavors

Starting with whipped cream cheese prevents you from 

having to get out the food processor.  Score!

the addition of chopped, lightly toasted

pecans would be delicous, FYI

8 oz container of whipped cream cheese

1/4 cup chopped scallions (chop up into the greens)

1/4 cup chopped sweet peppers (I love the mixed

bag of sweet yellows and red baby peppers)

salt & cracked black pepper, to taste

Blend with a spoon to fully incorporate all the flavors.

 Enjoy.  

I pop the flavored cream cheeses back in the container

the whipped cream cheese arrived in, and the spreads are 

good and ready to go!

Slather on, my bagel loving friends. 

xo

Heavenly (seriously I heard angels singing) Cheesy Pumpkin Noodles

I cannot quit the squash family, this time of year.  It is a deep seeded love, 

and I am super excited to share this quick and super tasty recipe with you.

What you need:

1- 15oz. can of pumpkin puree (I prefer Trader Joe's brand)

1- 8oz tub of whipped cream cheese

2 cups whole milk

1 & 1/2 bags of 1 lb. spaghetti noodles

5 T. butter

1 large onion, sliced thin

1 & 1/2 cups finely grated parmesan cheese

1 T. pure maple syrup

8 sage leaves

hearty pinch of grated nutmeg

salt & pepper

 

Begin melting the butter in a saute pan.  Add the thinly 

sliced onions, salt & pepper.Cook over medium heat.

The butter will be bubbly and slowly start to brown.

 After the onions start to tenderize and the butter starts to brown, toss in 

the sage (I stack the sage and slice twice down the length of the leaves, then

chop across).  Cook an additional few minutes, while stirring the sage around.  

 Brown butter and onion perfection.  This will smell like heaven, 

infused with fresh sage!

 Toss the prepared spaghetti noodles in the onions and brown butter

 (the spaghetti is cooked to al dente in a big pot of boiling salted water),

coating each noodle with the infused butter.

Set the noodles aside on a platter, while you whip up the sauce in

the saute pan 

In the noodle free saute pan, add the milk, cream cheese, pumpkin,

maple syrup and fresh grated nutmeg.  Combine, then salt and pepper 

to taste. Like with any milk base sauce, I always think I end up 

needing more salt and pepper than I originally thought, so taste as you 

go and continue seasoning.  

After the milk, cream cheese and pumpkin are combined, stir

in the grated parmesan cheese. Taste it.  Is it seasoned appropriately?

The sauce will be thick and absolutely mouth watering!  If it is too 

thick for your liking, thin out with a tiny bit of milk.

 I simply garnished with some maple spiced pecans I had in the

kitchen. They are so good and were the perfect tiny crunch.

Do click above to see how absolutely simple they are to whip up.

I think some other wonderful additions to this heavenly pasta 

would be:

sauteed portobello mushrooms, chicken, bacon...mmmm!

Report back with the goodies you throw in. 

 Enjoy!!

Sweet PoTater Tot Hotdish...oh yes I did!

I am not reinventing the wheel with this dish, but I did basically give it some big, fatty rims with this simple addition.  Holy cow!

A friend's husband just had major surgery, so of course I am sending meals and treats over to lighten their load.  I planned on making chili, enchiladas and thee ol' Minnesota gem of all gems in the hotdish department, Tater Tot Hotdish (I wish there was a way I could bedazzle those sweet sweet words)...so anyhoo, I am at the market, getting ready to grab a bag of standard tater tots when like a slap to the face I noticed SWEET POTATO TOTS!!!!  Wowza!

 Say what!!!

I prepared the standard hotdish (of course I forgot to document this, but if you need a play by play, check yourself...then google it) 

I browned 1 lb of ground beef (93/7) with 1/2 cup diced onions and 1 cup diced mushrooms.  Once that was all ready to go, I added 1 box of cream of mushroom soup concentrate, 8 oz. cream cheese, 1/2 cup sour cream and salt and pepper.  I then added 1 bag of frozen green beans and 1 cup frozen corn.

I put in a baking dish and topped with the sweet potato tots.  Bake at 350 for 40-45 minutes.

DelishFest2013.  Promise. 

Pumpkin Chocolate Chip Cupcakes

I don't think I can state enough how easy it is to whip up something

dang tasty and original, starting with a simple box of cake mix.  Once

again, I am getting my pumpkin harvest on with these little beauties.

1 box of vanilla or white cake mix (to yield 9x13 pan)

1 cup of pure pumpkin puree

2 eggs

1/4 cup water

1/4 cup canola or vegetable oil

1 tsp ground cinnamon

1 tsp pure vanilla extract

1 tsp pure almond extract

1/4 tsp grated nutmeg (or ground nutmeg)

Mix all the above goodies and add 2/3 cup semi-sweet chocolate chips.

Bake at 350 degrees in paper lined cupcake tray for 18-19 minutes.

Remove from oven and allow to cool, then top with my ridiculous frosting!

*10 out of 10 people agree that these treats are needed at your Thanksgiving dessert table!

(* = I would imagine they would say that!)