Neiman Marcus Cake

From the kitchen of Kelsey Edwards
 
Ingredients:
 
1 box butter cake mix
2 eggs
1 stick butter
1 (8 ounce) package cream cheese
2 eggs
1 box powdered sugar - 1 pound
2 teaspoons vanilla
1 cup pecans (optional)
 
Directions:

Mix first 3 ingredients and pat into a 9 x 13 inch pan. The first 3 ingredients make up the bottom layer of your cake. Then mix the next 4 ingredients together. The next four ingredients make up the top layer of your cake. Spread the top layer mixture over the bottom layer mixture. Bake in oven at 350 degrees for 30-40 minutes. If desired you may add 1 cup pecans to the top layer mixture before spreading atop. Enjoy!

Becky’s Pumpkin Cupcakes

From the kitchen of Becky Stasik

Ingredients:

1 package (18.25 ounces) spice cake mix
1 can (15 ounces) Libby’s 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 ounce) prepared cream cheese or vanilla frosting
assorted sprinkles

Directions:

Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups. Blend cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting.

Pumpkin Log

From the kitchen of Miranda

Ingredients:
3 eggs
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon cinnamon
2/3 cup pumpkin
3/4 cup flour
1 tablespoon powdered sugar
1 1/2 -2 cups cream cheese filling

Directions:
Grease 10×15 jellyroll pan, line w/ wax paper. Pre-heat oven to 375 degrees. Mix eggs, sugar, cinnamon, and pumpkin together. Then, add in flour and baking soda. Pour onto baking sheet and bake for 15 minutes. Remove from oven, turn onto a clean kitchen towel sprinkled w/ powdered sugar, pull off wax paper, re-roll mixture and cool. Unroll, fill w/ cream cheese. Re-roll and sprinkle w/ powdered sugar. Refrigerate. Serve cold.

Cookie Pizza

From the kitchen of Malaney Shrum

Makes 24 servings
Ingredients:
 
1(18ounce) roll of sugar cookie dough
2 cups semi-sweet chocolate chips
1 (14ounce) can Eagle brand sweetened condensed milk
2 cups candy coated chocolate candies
2 cups miniature marshmallows
1/2 cup peanuts
 
Directions:

Preheat oven 375F. Press cookie dough into 2 ungreased 12-inch pizza pans. Bake 10 minutes or until golden. Remove from oven. In medium sized saucepan, melt chips with eagle brand. Spread over crusts. Sprinkle with milk chocolate candies, marshmallows and peanuts. Bake 4 minute or until marshmallows are slightly toasted. Cool. Cut into wedges.

“Real New York Style” Cheesecake Supreme

From the kitchen of Petey McCune

Ingredients:

Crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla
Filling:
5 (8 ounce) packages cream cheese or (3 low fat & 2 reg. Pkgs.)
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
4 or 5 eggs (enough to make 1 cup)
2 egg yolks
1/4 cup whipping cream

Directions:

Make crust: Combine first three ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot oven (400 degrees) about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1-3/4 inches. Turn oven up to 450 degrees. Place a 9×13 inch pan of hot water in bottom of oven. This helps to keep the custard creamy. The cookie sides will not bake right if cheesecake is placed in hot water bath. Make filling: Beat softened cheese until creamy. Add vanilla. Mix next four ingredients, (note: important to put lemon peel in flour to coat it), gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking for 1 hour. May need a little time longer because of the water. (Note: if cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking) Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. (Note: This cheesecake is at it’s very best if refrigerated overnight)

Enjoy!  Happy Holidays!