Wednesday, September 23, 2020

Pumpkin Cheesecake Dip / #PumpkinWeek

With the feel of fall in the air, it's hard to not want to continue that feeling when we are cooking and entertaining. After all, the season is full of huge flavors, like crisp fresh apples, hearty soups, candied pecans, homemade cider, pumpkin cheesecake dip, and the list goes on and on!  

Today, as part of #PumpkinWeek,  I am sharing my Pumpkin Cheesecake Dip. This dip comes together quickly, with some time spent chilling in the fridge, and tastes best made the day before. 

Pumpkin Cheesecake Dip 

(printable recipe at end of page)

(feeds 4)

8 ounce Cream Cheese (softened)

8 ounces Pumpkin

3/4 cup Powdered Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Ginger

1/2 teaspoon Vanilla

Cinnamon Graham Crackers

Oreo Cookie Sticks

Ginger Snaps 

 

In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter. 

Add vanilla and mix together.

Spoon dip into a serving bowl. Grate the chocolate over the top.

Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps. Enjoy!



Thank you for joining me today! Find a printable recipe at the end of the page. Scroll down and find more tasty and fun recipes from the #PumpkinWeek bloggers: 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. 

 

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

cheesecake, pumpkin, nutmeg, ginger, cinnamon, ginger snaps, cinnamon graham crackers, oreo cookie sticks
snacks, treats, fall foods, party food
Yield: 10-12
Author: The Freshman Cook
Print
Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Ingredients:

  • 8 ounce Cream Cheese (softened)
  • 8 ounces Pumpkin
  • 3/4 cup Powdered Sugar
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1/4 teaspoon ground Ginger
  • 1/2 teaspoon Vanilla
  • Cinnamon Graham Crackers
  • Oreo Cookie Sticks
  • Ginger Snaps

Instructions:

  1. In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
  2. Add vanilla and mix together.
  3. Spoon dip into a serving bowl. Grate the chocolate over the top.
  4. Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps.
https://www.thefreshmancook.com/2020/09/pumpkin-cheesecake-dip-pumpkinweek.html
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Pumpkin Cheesecake Dip
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Posted by at 12:29 AM 1 comments
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Monday, September 21, 2020

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

 Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

(Feeds 4)

(printable recipe at end of page)

1 cup Pumpkin

1/2 cup Brown Sugar

1/2 teaspoon Pumpkin Pie Spice

1 egg

1 Box Pepperidge Farm Puff Pastry

Milk Chocolate

Heath Milk Chocolate English Toffee Bits

 

Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

 

Mix ingredients together.

 

Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

Remove from the oven and let cool.

To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 


Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

 

 puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

Yield: 10-12
Author: The Freshman Cook
Print
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Ingredients:

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
  • 1 cup Pumpkin
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 egg
  • 1 Box Pepperidge Farm Puff Pastry
  • Milk Chocolate
  • Heath Milk Chocolate English Toffee Bits

Instructions:

  1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
  2. Mix ingredients together.
  3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
  4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
  5. Remove from the oven and let cool.
  6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
  7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
https://www.thefreshmancook.com/2020/09/easy-pumpkin-turnovers-w-chocolate.html
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers
Created using The Recipes Generator
Posted by at 12:56 AM 0 comments
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Tuesday, September 15, 2020

Summer Peach Bundles in a Sweet Mascarpone Sauce/#FestiveFoodieEvents

Today I am celebrating peaches with a dessert I think you will love! We are starting off with fresh peaches, adding sugar, cinnamon, and nutmeg, and pouring it all into a pastry bundle, which we will surround with some sweet mascarpone sauce, that is to die for! This dessert is perfect to serve for any occasion, from a dinner party, to an intimate dinner for two. No matter how you enjoy it, you will want to make this tasty dessert whenever fresh peaches are available!

Summer Peach Bundles in a Sweet Mascarpone Sauce

(printable recipe at end of page)

(makes 2 bundles)

 4 fresh Peaches

1/4 cup brown Sugar

1/4 cup white Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1 roll of Pillsbury Crescent Dough Sheets

4 Egg Yolks

2/3 cup Sugar

2 cups Mascarpone Cheese, softened

1 teaspoon Vanilla

4-5 ounces Chocolate                                 

                                  

Wash and peel the peaches.


Cut the peaches in to half pieces......


 then cut slices in half again.


Mix together the white and brown sugar.


Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.

Unroll the crescent dough with the dough lengthwise in front of you.  Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.

Pull up the sides and twist the top. The dough holds together very well.
Bake in the oven for 10-15 minutes.

After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.

Let the bundles cool completely. While they are cooling, we can make the cream sauce.

Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.

Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.

In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth. Cover and refrigerate until ready to use. 
 
Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.

 
Place the bundle on the plate and swirl with chocolate if you want to!
Enjoy!
 
Thank you for stopping by today! I am so happy that you did! 
Keep scrolling down the page and find many more peach recipes from my blogging friends! They all look amazing! At the bottom of the page is a printable recipe for these Peach Bundles in a Sweet Mascarpone Sauce. Let me know if you try it and what you think!
Peach Bundles in a Sweet Mascarpone Sauce
Print

Peach Bundles in a Sweet Mascarpone Sauce

Yield: 2
Author: The Freshman Cook

Ingredients:

  • 4 fresh Peaches
  • 1/4 cup brown Sugar
  • 1/4 cup white Sugar
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1 roll of Pillsbury Crescent Dough Sheets
  • 4 Egg Yolks
  • 2/3 cup Sugar
  • 2 cups Mascarpone Cheese, softened
  • 1 teaspoon Vanilla
  • 4-5 ounces Chocolate

Instructions:

  1. Wash and peel the peaches.
  2. Cut the peaches in to half pieces then cut slices in half again.
  3. Mix together the white and brown sugar.
  4. Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.
  5. Unroll the crescent dough with the dough lengthwise in front of you. Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.
  6. Pull up the sides and twist the top. The dough holds together very well.
  7. After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.
  8. Let the bundles cool completely. While they are cooling, we can make the cream sauce.
  9. Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.
  10. Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.
  11. In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth.
  12. Cover and refrigerate until ready to use.
  13. Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.
  14. Place the bundle on the plate and swirl with chocolate if you want to!
  15. Enjoy!
https://www.thefreshmancook.com/2020/09/peach-bundles-in-sweet-mascarpone.html
Fresh Peaches, Sweet Mascarpone Cheese Sauce, Bundles, pastry
dessert, treats
Dessert
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Sweet Mascarpone Peach Bundles
Created using The Recipes Generator
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Sunday, September 6, 2020

Teriyaki Chicken Fried Rice / #OurFamilyTable


When the outside temperature gets "Late Summer Hot", as I like to call it, I look for ways to avoid heating up the kitchen when ever possible. One of the best ways I have found to achieve this, is to substitute pre made ingredients so the meal is quicker to make, spending less time in the kitchen and more time staying cool! 

Today, I am sharing this Teriyaki Chicken Fried Rice recipe. It is easy to make, takes very little time, and it tastes amazing! I know your family and/or friends will love it! I avoided creating a hot kitchen by boiling the rice earlier in the morning. There is no harm in cooking the rice ahead of time. After cooking, let it cool completely. If you spread the cooked rice in a glass dish, it will cool fast on the counter. Then cover it and let it chill in the fridge. For the chicken, I  used a store bought rotisserie chicken from the grocery. Cut or pull your chicken apart into small bite sized pieces and pile it up for the recipe.  I usually pull it apart, but chopping is good too. I prefer to only use the white chicken for this recipe, but if you like dark or a mix, use it. There is always someone around that enjoys the dark meat, so it never goes to waste!

Teriyaki Chicken Fried Rice
(recipe makes 4-5 servings)
(printable recipe at end of page) 


1 Cooked Rotisserie Chicken
2 bags (or 2 cups) of uncooked Rice
1 pat of Butter 
8 Eggs
Black Pepper
1 pat of Butter
1 cup of frozen Corn
1 small Onion, chopped into small pieces
3-4 stalks green Onion, chopped into small slices
Teriyaki Sauce 
Soy Sauce


Start by stripping all the meat you want from the chicken. I have a friend who only likes dark meat, so I make a bag for him at this time in the process. Chop the meat you want to use for the dish into small pieces. Cook the rice and let cool.


Scramble your eggs and set aside with the chopped chicken. Sprinkle the eggs with black pepper.

Melt a pat of butter in a large frying pan. Pour the cooked rice into the pan. Add the corn, pepper, green onion and white onion. Cook on medium to medium high, moving the ingredients around the pan, so they don't burn.

Add chicken and rice into pan. Add teriyaki sauce into pan. Mix it all together. Let it cook, stirring when needed, until everything is hot.

 I know you will love this dish!
 
Thank you for joining me today! I hope you give this recipe a try and let me know what you think!
 
Some of my fellow bloggers are joining me today in celebrating our Favorite Chicken Recipes! I hope you find some new chicken inspiration from this list of yummy meals!

Favorite Chicken Recipes

  • Baked Buffalo Chicken Nuggets by Books n' Cooks
  • Chicken Fajitas by That Recipe
  • Cream Cheese Spinach Stuffed Chicken by Making Miracles
  • Creamy Artichoke Chicken Breast by Art of Natural Living
  • One Skillet Chicken and Noodles. by A Day in the Life on the Farm
  • Oven Fried Chicken Thighs by Cheese Curd In PAradise
  • Panko-Crusted Chicken with White Wine & Thyme Cream Sauce by Sweet Beginnings
  • Pesto Crusted Oven Fried Chicken by A Kitchen Hoor's Adventures
  • Sheet Pan Chicken with Sourdough Croutons and Bacon by Hezzi-D's Books and Cooks
  • Slow Cooker Chicken and Gravy by Blogghetti
  • Tandoori Chicken by Palatable Pastime
  • Teriyaki Chicken Fried Rice by The Freshman Cook


    • We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

    Teriyaki Chicken Fried Rice
    Print

    Teriyaki Chicken Fried Rice

    Yield: 3-4
    Author: The Freshman Cook

    Ingredients:

    • 1 Cooked Rotisserie Chicken
    • 2 bags or 2 cups of uncooked Rice
    • 1 pat of Butter
    • 8 Eggs
    • Black Pepper
    • 1 pat of Butter
    • 1 cup of Frozen Corn
    • 1 small Onion, chopped into small pieces
    • 3-4 stalks green Onion, chopped into small slices
    • Teriyaki Sauce
    • Soy Sauce

    Instructions:

    1. Start by stripping all the meat you want from the chicken. I have a friend who only likes dark meat, so I make a bag for him at this time in the process. Chop the meat you want to use for the dish into small pieces. Cook the rice and let cool.
    2. Scramble your eggs and set aside with the chopped chicken. Sprinkle the eggs with black pepper.
    3. Melt a pat of butter in a large frying pan. Pour the cooked rice into the pan. Add the corn, pepper, green onion and white onion. Cook on medium to medium high, moving the ingredients around the pan, so they don't burn.
    4. Add chicken and rice into pan. Add teriyaki sauce into pan. Mix it all together. Let it cook, stirring when needed, until everything is hot.
    5. I know you will love this dish!
    https://www.thefreshmancook.com/2020/09/teriyaki-chicken-fried-rice.html
    chicken, rotisserie chicken, teriyaki chicken,
    dinner, lunch, big meals, buffet, church dinners
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Teriyaki Chicken Fried Rice
    Created using The Recipes Generator
     
     
     
     
     
     
     


     



























     






     
    Posted by at 12:01 AM 7 comments
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