Cheese Log

CHEESE BALL

LaRae Child

Excellent

Makes: 2 large or 3 small balls

2 – 8 oz. Cream Cheese

2 – 8 oz. Crushed Pineapple – Drained

¼ Cup chopped red pepper – into small pieces

¼ Cup finely chopped green onion

2 Cups chopped pecans to roll the balls in

Mix together and mold into balls then roll them in the pecans and wrap in saran wrap and refrigerate.

Pumpkin Pie Sheet Cake

PUMPKIN PIE SHEET CAKE

Yield: 12 Servings
best the 2nd or 3rd day
Delicious!

I doubled it and you need to use two 9X13" pans.  Cookie sheet won't work, it doesn't have high enough sides for the pumpkin.

Ingredients

Crust:

·         2/3 cup granulated sugar

·         1 1/2 cups all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         8 tablespoons butter (1 stick), melted

·         1 teaspoon vanilla extract

·         1 large egg

Filling:

·         2 large eggs

·         3/4 cup sugar

·         1/2 teaspoon salt

·         1 teaspoon cinnamon

·         1/4 teaspoon ginger

·         1/4 teaspoon nutmeg

·         1/8 teaspoon cloves

·         1 (15-ounce) can pumpkin

·         1 (12-ounce) can evaporated milk (or 1 cup cream)

·         Sweetened whipped cream for serving

DIRECTIONS

1.       Preheat the oven to 350 degrees F. Place an oven rack in the middle of the oven (too low and the crust will burn).

2.       For the crust, whisk together the sugar, flour, baking powder and salt. Pour in the melted butter, vanilla and egg. Stir to combine (I use my hands at the end to combine the dough into a cohesive ball).

3.       Press the dough into the bottom of a lightly greased 9X13-inch pan.

4.       For the filling, you can use the same bowl that was used for the crust as long as there aren’t any large clumps of dough remaining in it. Whisk the eggs until light and creamy. Stir in the sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin. Whisk to combine. Stir in the evaporated milk or cream.

5.       Pour the filling over the crust.

6.       Bake for 35-45 minutes or until a knife inserted into the middle comes out clean. Don't overbake or the crust will be too tough.

7.       Cool completely. Cut into squares and serve with sweetened whipped cream.

cinnamon roll pancakes

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the panccake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.