Blog Archives - THE EDMONSON VOICE

Pumpkin-Cream Cheese Bread

9/27/2024

INGREDIENTS:

(1 stick) butter or margarine, softened
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp ground cloves
1 cup pecan pieces

DIRECTIONS:

Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
Pour into 2 greased and floured 9x5-inch loaf pans.
Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

This recipe was used with permission from Kraft Foods.

No-Bake Apple Pie Cheesecake

9/20/2024

INGREDIENTS:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp sugar
1 tsp ground cinnamon
2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups thawed COOL WHIP Whipped Topping
1-1/3 cups sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter
4 Gala apples, peeled, cored and chopped
1/2 cup water
2 tsp cornstarch
1/2 cup packed light brown sugar
2 tsp ground cinnamon
1/2 tsp vanilla

DIRECTIONS:

Graham Cracker Crust:
Heat oven to 375°F.
In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
Pour crumb mixture into 9-inch springform pan; press onto bottom and up side of pan.
Bake 12 min. or until browned. Allow crust to cool.
Cheesecake Filling:
In a large mixing bowl, whip cream cheese and COOL WHIP in large bowl on medium speed of electric mixer.
Add sugar, 1/3 cup at a time, mixing well after each addition. Then, add cinnamon and continue to mix on medium speed until combined.
Pour filling into prepared crust in springform pan.
Refrigerate for at least 3-1/2 hours to set. (Cheesecake can also be refrigerated overnight to set.)
Apple Pie Topping:
In a large skillet, melt butter over medium heat.
Add chopped apples; cook for 6 to 8 min. or until tender, stirring often.
In a small bowl, combine water and cornstarch, then pour over apples.
Stir in brown sugar and cinnamon. Bring to a slight boil, stirring frequently.
Remove from heat. Stir in vanilla.
Allow to cool for 5 min. Pour over prepared cheesecake.

This recipe was used with permission from Kraft Foods.

Velveeta Taco Mac & Cheese

9/14/2024

INGREDIENTS:

1 lb lean ground beef
2-3/4 cups water
1/3 cup TACO BELL® Thick & Chunky Salsa
1-1/2 tsp chili powder
2 cups elbow macaroni, uncooked
1/2 lb (8 oz.) VELVEETA® Original Cheese, cut into 1/2-inch cubes

DIRECTIONS:

Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.

This recipe was used with permission from Kraft Foods.

Pumpkin Spice Cheesecake

9/7/2024

INGREDIENTS:

24 gingersnaps (2 inch)
1/4 cup pecan halves
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 tbsp pumpkin pie spice
1 tsp vanilla
4 eggs

DIRECTIONS:

Heat oven to 325°F.
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

This recipe was used with permission from Kraft Foods.