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Recipes
Pumpkin Cheesecake Brownie Pie
By srumbel
Brownie pie topped with pumpkin cheesecake and cool whip
- 2 sheets refrigerated pie crust
- 1 brownie mix (18 oz.)
- 1/4 c. oil
- 1/4 c. water
- 1 Tbsp. instant coffee
- 2 eggs
- 1 pkg. cream cheese (8 oz.)
- 1/4 c. sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 Tbsp. flour
- 3/4 c. pumpkin puree
- 1 container Cool Whip (8 oz.)
- Read more at http://insidebrucrewlife.com/2012/10/pumpkin-cheesecake-brownie-pie/#Klc0zHTfXvkLKR3O.99
Carrot Cake Bars with Cream Cheese Frosting
By srumbel
The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frostin
- Cake:
- One One
- 1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used)
- 2 cups sugar
- 3 eggs
- Two Two
- 2 cups flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- Three Three
- 2 cups grated carrots
- 1 cup coconut
- 1 cup chopped nuts (optional)
- 1 tsp vanilla
- 1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
- Cream Cheese Frosting:
- 1/2 c butter (softened)
- 8 oz cream cheese (softened)
- 1 tsp vanilla
- 1 lb powdered sugar
Pecan Streusel Pumpkin Cheesecake
By srumbel
This Pecan Streusel Pumpkin Cheesecake is one of my few favorite desserts for fall! The thick and creamy pumpkin ch...
- TOASTED PECANS
- 1 cup (163g) finely chopped pecans
- 1 tbsp light brown sugar, loosely packed
- 1 tbsp (14g) salted butter, melted
- CRUST
- 2 cups (268g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 1/2 cup (112g) salted butter, melted
- FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (232g) pumpkin puree (canned pumpkin)
- 1/2 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 4 large eggs, room temperature
- STREUSEL
- 2/3 cup (87g) all purpose flour
- 2/3 cup (150g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of cloves
- 5 tbsp (70g) salted butter, melted
- Read more at https://www.lifeloveandsugar.com/2017/09/25/pecan-streusel-pumpkin-cheesecake/#tWjpLhUz1awKjgUF.99
Apple Crisp Cheese Danish
By srumbel
This Apple Crisp Cheese Danish recipe is a creamy cheesecake filling with a lots of oat and cinnamon topping piled ...
- Cream Cheese Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup powdered sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (21 ounce) can apple filling
- Crumble:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/4 cup butter, softened
- (optional) caramel for drizzling
- Read more at http://www.the-girl-who-ate-everything.com/2017/09/apple-crisp-cheese-danish.html#0wEmd3ju2sHyHZ2E.99
Chocolate Peanut Butter Frozen Yogurt Bars
By srumbel
I love texture with my frozen desserts, but I also wanted to keep it gluten free, and have a nice sweet & salty bal...
- Crust:
- 2 1/2 cups Rice Chex® cereal, coarsely crushed
- 1/2 cup salted peanuts
- 1/4 cup mini chocolate chips
- 1/4 cup butter, melted
- 2 tablespoons honey
- Filling:
- 6 containers (5.3 oz each) Yoplait® Greek vanilla yogurt
- 1/4 cup peanut butter
- 1/4 cup mini chocolate chips
- Topping:
- 2 tablespoons mini chocolate chips
- 2 tablespoons salted peanut, coarsely chopped
Cheesy Beef and Pasta Casserole
By srumbel
My husband just about flipped when I served this for dinner the other night… and not in a good way! He has been ...
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 large zucchini, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3/4 pound lean ground beef (7% fat or less)
- 4 cups cooked whole wheat penne (about 2 1/4 cups dry)
- 2 cups low fat marinara sauce (2g fat or less)
- 1 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
Pumpkin Spice Cheesecake Cake
By srumbel
Prepare and bake spice cake according to package directions
- 1 spice cake mix, prepared per package directions in 2 x 8-inch round pans
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 8 ounce container Cool Whip
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Pumpkin Cheesecake Brownies
By srumbel
Preheat the oven to 350°F
- Brownie Layer
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, cut into 8 tablespoons
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 3/4 cup all-purpose flour
- 1 cup semisweet chocolate chips
- Pumpkin Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
Crock Pot Rice Pudding *
By srumbel
Cinnamon rice pudding made in the slow cooker
- 3/4 cup raw rice (I used long grain)
- 1 cup evaporated milk
- 2 cups milk
- 3/4 cup sugar
- 2 Tbsp melted butter
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Slow-Cooker Mushroom-Spinach Lasagna
By srumbel
There are lots reasons to love your slow cooker
- 1 Tbsp. oil
- 1/2 lb. sliced fresh mushrooms
- 1 pkg. (6 oz.) baby spinach leaves
- 1 can (14.5 oz.) tomato sauce
- 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
- 1/2 tsp. Italian seasoning
- 1 container (8 oz.) ricotta cheese
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 1/4 tsp. black pepper
- 6 lasagna noodles, uncooked
- 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend