Pumpkin cream cheese bread

I often get requests for recipes, but it is rare that I get 10+ requests for the same recipe within a single week. So here you go, lovers of pumpkin and bread and cream cheese all mixed together. This one is a keeper, I promise you. It is easy (no rising or kneading or rolling or waiting required) and it is delicious beyond words. My boys and I absolutely devoured the first loaf. Loaf #2: You are ours tomorrow.

Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.

In a small bowl, combine:

1/4 cup sugar

1 tablespoon flour

1 teaspoon cinnamon

1 tablespoon butter, softened

Mix until crumbs form and set aside.

In a medium bowl, combine:

3 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1 1/2 teaspoons pumpkin pie spice 

1 teaspoon ground cloves

Mix well and set aside.

In a large bowl, combine:

Two 15-oz. cans pure pumpkin

1 cup vegetable oil

2 cups sugar

4 eggs

Mix until combined.

Gradually add the flour mixture, stirring after each addition.

Pour a quarter of the mixture into each prepared loaf pan.

Divide a softened 8-oz. package of cream cheese between the two pans. Swirl, using a butter knife.

Divide the remaining dough between the two pans. 

Top each with half of the crumb mixture.

Bake in the preheated oven for 1 hour. 

Let cool and remove the loaves from the pans using a knife to help loosen the edges. Wrap them in plastic wrap and store in the refrigerator for up to 5 days.

Printable recipe: Pumpkin cream cheese bread

7-layer taco dip

I find it impossible that I haven't shared this recipe yet. This is one of my all-time favorites! Dan and I make this 7-layer dip a handful of times every year, and for various occasions. One being Cinco de Mayo! We plan to celebrate the holiday tomorrow night with our skydiving friends, Dan in his beer holster, me in my chili pepper earrings and the boys in their sombreros. Happy Cinco de Mayo, everyone! (I will try to get a picture of all of us in our festive attire.)

I spent literally years perfecting this recipe, and let me tell you...it is PERFECT! Please trust me on this. Prepare it exactly as it is, and you will not be disappointed. Your guests will adore you, I promise!

In a medium bowl, combine:

16-oz. can refried beans

1 heaping tablespoon taco seasoning (I use Ortego Chipotle-flavored seasoning)

Mix well. Spread mixture evenly onto the bottom of a 9x13 pan.

In another medium bowl, combine:

10 oz. sour cream

8-oz. package cream cheese, softened

Mix well. Spread mixture over the bean mixture in the pan.

Top with:

1 bunch green onions, thinly sliced

16-oz. jar salsa

2 medium tomatoes, chopped

1/2 of a head of iceberg lettuce, coarsely chopped

2 cups cheddar cheese, shredded

Refrigerate until ready to serve. Serve with chips. Enjoy the fiesta!

Printable recipe: 7-layer dip

Jalapeño cream cheese stuffed chicken breasts

Some days I picture myself in a Family Circus comic, where you can see the path of footprints through the house with all of the unnecessary turns and stops all the way through. If I tracked my steps around this house in a single day, it would be hilarious! Back, forth, around in circles, up, down, repeat. Don't get me wrong, I LOVE IT. I love being at home with my boys, and even on the rough days I feel like I appreciate almost every little moment with them. There will be a day when I will miss this circus, and I always try to remember that.

So here in my circus-like kitchen, with the performers doing acrobatics around me, I made this totally yummy stuffed chicken. It was sooo good, you guys! And not "too" spicy (i.e., not too spicy to serve to guests). And it is super easy to prepare.

Preheat your oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.

In each of 6 defrosted chicken breast halves, cut a slit horizontally into the breast without going all the way through to the other side.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add:

2 jalapeno peppers, finely chopped

3 cloves garlic, minced

Cook and stir for 2 to 3 minutes.

Add:

8-oz. package of cream cheese

1/4 cup cheddar cheese, shredded

Stir until the cheese is melted.

Divide the mixture between the 6 breasts and spoon into the openings.

Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish. I propped the breasts on their ends so that they were stuffing-side up because I was afraid the guts would leak out if I would have laid them on their sides. It worked well having them stacked like tacos.

Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through. 

Remove the toothpicks and serve warm. If you are feeling crazy, serve with salsa and guacamole.

From my circus to yours!

Printable recipe: Jalapeno cream cheese stuffed chicken breasts

Fudgy cream cheese rolls

It is Fudge Day #4! Thanks to Swiss Maid Fudge, I have a plentiful amount of fudge in my house right now. Do you know how dangerous that is? Yet it is soo fun! I have loved getting creative with this fudge that occupies my kitchen and taunts me constantly. This has been a fun challenge.

Did I mention that I am going to California today? I AM GOING TO CALIFORNIA TODAY! Hi! My name is Megan. I live in Minnesota. I live in a cold climate and I love seeing the ocean. And I am going to California today!

These rolls are insanely easy to make. And they are yummy. I don't think they lasted 25 minutes in my house.

Preheat your oven to 375 degrees F.

Roll out 8 crescent rolls onto an ungreased baking sheet. 

In the center of each piece of dough, place one 1/2-inch cube of peanut-butter-chocolate-marble fudge along with one teaspoon of softened cream cheese.

Wrap each roll by folding in each of the 3 corners, saving the longest corner for last. Wrap it around the entire roll and pinch all seams together.

Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Serve warm!

I'm off to enjoy the California beaches!

Printable recipe: Fudgy cream cheese rolls

Cream cheese twixie blondies

I have been in a major funk this week. Sometimes I still feel the aftershocks of 2011, the year that shook me up. I think that's what I'm feeling this week. We put Elijah's 8th heart cath on the calendar, and that always puts me into a bit of a tailspin, too. Here's hoping for a better day tomorrow!

When I am feeling blue, food doesn't sound wonderful to me. Except for sweets, that is! No matter what is going on in my life, I can always muster up an appetite for dessert. I thought up this recipe, yes, at 3:00 in the morning, and Dan and I both loved it. We ate the entire pan by ourselves. That is always a sure sign of deliciousness.

Preheat your oven to 350 degrees F. Spray an 8x8-inch baking dish with cooking spray and set aside.

In a medium bowl, combine:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Set aside.

In a large bowl, combine:

1 cup light brown sugar

2 sticks (1 cup) butter, softened

Using a hand-held mixer, beat on medium speed for 1 minute. Add 1 egg and 2 teaspoons of vanilla extract. Beat until creamy. Add the flour mixture in batches until just incorporated.

Stir in 1 cup of semi-sweet chocolate chips until combined.

Coarsely chop 12 fun-size Twix candy bars.

Soften 4 ounces of cream cheese in the microwave. Divide it up, if desired, and color with food coloring according to a particular holiday or celebration.

Press three quarters of the cookie dough into the bottom of the prepared pan. Bake in the preheated oven for 20 minutes.

Drop the cream cheese in spoonfuls over the brownies.

Use a butter knife or the back of a spoon to spread the cream cheese around without covering the entire surface.

Sprinkle the chopped Twix candy bars over top.

Place the remaining cookie dough over top, in crumbles.

Place the baking dish back into the oven and bake for an additional 20 minutes. Let cool completely before cutting into squares.

Wishing you all happiness this weekend!

Printable recipe: Cream cheese twixie blondies