Individual Cheese Cake Cups

Ya'll know I'm wild about cream cheese! So...

Here's another wonderful and easy cheesecake recipe. 

I have a fettish also...it's muffin cupcake liners.

I get them online, cheap, and am always 'eye-balling' anything new at the grocery store.  Pick Your Plum has some lovely ones. 

I made these for my dear Alaska friend, Pam, who came for a few days visit, soon after she returned from an 18 month tour in Afghanistan

(she's a grandma!).  She is a govt employee and was proud to 'serve those who serve' (our military).  And I'm SO proud of her and her sacrifice.

Anyway, I just loved these Americana cupcake papers, so I used them for these adorable single serve treats.  My friend went crazy over them too.

You'll be amazed at how simple the ingredients are.  The crust is just a yellow cake mix combined with melted butter. 

I honestly have no idea where I got this recipe, but have been making it since my kids were small.  I loved it enough to add to my first cookbook. 

This recipe makes 24, but I often just use a yellow Jiffy cake mix to make 12, just for hubby and me....to share with anyone else too, of course. =)

It's the sour cream/sugar topping that puts them 'over the top'. 

(I used Greek yogurt this time).

Top with fruit pie filling. Folks will think you've worked hard to make this yummy dessert.  

These would be great for the holidays as they aren't too rich, they're a small portion, and they can be made ahead. Perfect!

INDIVIDUAL CHEESE CAKE CUPS

1 (18 ozs) box yellow or devil's food cake mix

1/4 c. butter or margarine, melted

2 (8 ozs. each) pkgs. cream cheese, softened

3/4 c. sugar

(I used part xylitol)

3 eggs

1 tsp. vanilla extract

(I always use REAL vanilla - Watkins is awesome!)

1-1/2 c. sour cream (or plain Greek yogurt)

1/4 c. sugar

1 (20 ozs.) can favorite pie filling, optional

Preheat oven to 350*.  Place 2-1/2 in. foil or paper liners in 24 muffin cups.  

Crust: Combine cake mix and butter in medium bowl.  Beat with mixer at low speed for 1 minute.  Mixture will be crumbly.  Divide evenly into muffin cups.  Level, but do not press. 

Filling: Combine cream cheese, 3/4 c. sugar, eggs and vanilla; beat until smooth. Spoon evenly into muffin cups.  Bake 20 minutes.  Remove from oven and spread with topping mixture. 

Topping: In small bowl, combine sour cream and 1/4 c. sugar; spoon evenly on cheesecakes, spreading to cover top. Bake 5 - 7 minutes longer; cool completely.  Garnish with pie filling.  Refrigerate until ready to serve. 

Refrigerate leftovers, if you have any.  These can be made ahead as they keep up to a week. 

Yield: 24 single serving cheesecakes 

Tip: If you decide to halve the recipe, use one whole egg and one egg white. 

Linked to Weekend Potluck
               Meal Plan Monday

{WW} Slow Cooker Cheeseburger Soup & Weekend Potluck #91

WELCOME TO WEEKEND POTLUCK!

 We're so happy you're here and welcome you to our virtual table!  Can't wait to see what you've been cooking up this week!

AND....

 

When I share something worth sharing...again...

 After a sugar laden week, I thought we should lighten

things up a bit and enjoy some of this tasty 'lighter' soup 

that's oh so yummy and a hit at this blog!

Slow Cooker Cheeseburger Soup {WW Style}

 

 Before we head over to the party, we wanted you to know our Fall Favorites cookbook is available, 

for only $3.99 using the coupon code below.  Lots of YUM there! 

60 Delicious Fall Recipes along with photos of each!

Now let's take a quick peek at last week....

The recipe with the most clicks was ~

Lazy Day Cobbler by The Better Baker

(Thank you all!!!=)

Recipes that caught our attention ~

Hot Onion and Cheese Dip by Real Housemoms

Slow Cooker Apple Pork Loin by The Kitchen is My Playground

And, a personal favorite ~

Mini Pizza Bundles by Everyday Mom's Meals

Your hostesses ~

• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video. Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Lowfat Cheese Soup {WW} Revisited

 (This is one of the first posts I shared when I started blogging about 5 years ago.
I've recently updated it.)

I have made this soup recipe so often, I have the recipe memorized. Very easy and delicious - and wonderful at 1 WW point per cup!

As you can see in the picture, I like to use a combo of broccoli & cauliflower, and even better - I use California blend veggies - with carrots also. MMM!

Enjoy this with a delicious salad and you'll feel better, physically and emotionally, about eating healthy. 

ONE DAY AT A TIME!!!

It only takes a few simple ingredients...                  

Lowfat Cheese Soup

4-15 ozs. cans of 99% fat free chicken broth

2 - 16 ozs. bags of vegetables - broccoli or broccoli/cauliflower combo

1 can rotel tomatoes (If rotel are too spicy, try using italian, or unseasoned tomatoes), drained slightly

10 oz. 2% light Velveeta

Cook vegetables in broth until tender - add tomatoes and velveeta and stir until cheese is melted.

Makes 10 cups

WW points - 1 per cup

I normally saute chopped onions and celery in oil before I add the broth and vegetables..just to add a little crunch.  Oftentimes, I mash the veggies with a potato masher instead of having large chunks. It's an option so do as you like best. Of course, if you prefer, use fresh raw veggies instead of frozen.

Linked to Weekend Potluck

Candy Corn Popcorn (3 Ingredients! - Microwave)

This is such great stuff!  My recipe-loving friend, Sandy, gave me the recipe.  

I had talked to her on the phone, needing to stop by her house to drop off something I had borrowed, and before I got there, she had made me a batch of this yummy treat.

It only takes 5 minutes...from start to finish...and you're ready to enjoy it.

Honestly! 

I love the ease of making it in the microwave!!!

I made it twice in two days, and now I need to go stock up on candy corn before the season ends. I made this with a bag of candy I just pulled out of the freezer from last year!

I like adding peanuts, just for a little protein, and I do enjoy sweet and salty.

(Yes, if you add peanuts, that would be 4 ingredients!) 

 

Don't use popcorn with butter,

I guess this 'sauce' won't stick to the popcorn. I use Kettle Korn, purchased at the Dollar store. I got 3 bags for $1!

I've seen another version that had added brown sugar, but this is plenty sweet just with the candy corn and butter. 

Enjoy it soon!!!!

CANDY CORN POPCORN

1 regular bag microwave popcorn, popped

1 c. candy corn

1/2 stick butter, chunked

Place popcorn in 9" X 13" pan; remove kernels. In medium microwavable bowl, place candy corn and butter. Heat 1 minute; stir until melted.  Pour over popcorn; stir.  Allow to stand a few minutes to set up. Chow down!

Linked to Gooseberry Patch Roundup - Halloween
Melt in Your Mouth Monday 
Weekend Potluck
Meal Plan Monday

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A FRIENDLY REMINDER: 

The holidays are quickly approaching and with many ways to celebrate between October and December, you might start feeling a little stressed and uninterested.

This sale ends Nov. 3rd, so you don't have long

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• Good Old Days Farm Play Set by AlinaJoy Dubois from Good Old Days Farm
• Be Thankful: Cultivating Year-Round Thankfulness by Amanda Pelser from Kids in the Word
• Celebrate Jesus: An Advent Celebration for Families by Amy Blevins from Bow of Bronze
• Pearl Harbor Notebooking Pages by Betty Eisenhour from Peace Creek on the Prairie
• Christmas Memories Notebooking Pages by Betty Eisenhour from Peace Creek on the Prairie
• Gifts and Celebrations by DaLynn McCoy from For the Display of His Splendor
• Homeschooling & the Holidays Giving Thanks by Felice Gerwitz from Ultimate Homeschool Radio Network
• My Book of Thanks: A 25 Day Gratitude Journal for Kids by Heather Bowen from Upside Down Homeschooling
• Hickory Dickory Doc Holiday Edition by Jennifer Gerlach from Upside Down Kids
• The Sassy Christmas Season Planner by Jill Craft from The Sassy Slow Cooker
• God's Joy In The Season by K.M. Logan from K.M. Logan Inadequate But Strengthened
• Loving You Long Distance: Tips for Strengthening Long Distance Family Relationships by Katie Hornor from Paradise Praises
• WriteShop Christmas StoryBuilders Writing Prompts by Kim Kautzer | WriteShop from In Our Write Minds
• Christmas Activity Book For Children, 12 Pages of Christ Centered Fun by Laura Anne Miller from Laura Anne Miller, Children's Author and Illustrator
• Everyday Christmas: Helping your kids find Jesus in the everyday moments of the season by Lori Fairchild from Everyday Truth
• A Time for Remembrance: Thank You Notes for Kids by Misty Leask from Simply Helping Him
• Christmas Fun for Preschoolers by Monica Pruett from Happy and Blessed Home
• 25 Days of Easy Christmas Crafts for Children by Sarah Robinson from Sidetracked Sarah
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• Sensory Bins by Sharla Kostelyk from The Chaos and The Clutter
• December Planning Pack for Children by Stephanie Eidson from The Multi Taskin' Mom
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• Weekend Potluck Fall Favorites by Tabitha Philen & Friends from Frugal Family Favorites

Terms: Sale ends November 3rd at 11:59 PM Eastern. All sales are final. You will receive the encrypted download links by email after purchase. You will have 24 hours to download the links before they will expire. We will not offer refunds for items not downloaded before the links expiration. Downloads are contained in THREE zipped folders. Please verify that you are able to save the files before downloading as you can only download the links twice before they expire.

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3 Fun Festive Fall Dishes {Blast from the Past}

Simple & fun..even for the kids!

Spooky Witches Fingers

Quick and easy - and so festive! Basic ingredients are

oats, brown sugar, Bisquick, butterscotch or chocolate chips and candy corn!

Halloween Cookie Bars

MMM - your whole house will smell divine while this is warming!

Such a taste treat for cool temps...

Crockpot Pumpkin Spice Latte

German (Octoberfest) Pizza

As many of you already know, I love Tonya of 4 little Fergusons, and I love her recipes too.  I do think we must share taste buds at times!  After seeing this one, I knew we would be enjoying it soon.  I'd love for you to stop by and check out all the fun 'Octoberfacts' she shares along with this recipe...and be sure to spend time viewing more of her recipe collection there. 

YOU WILL LOVE HER TOO!! 

No doubt, you may think this kind of 'concotion' is just insane! 

But trust me...this is so so delicious!

My Hubby is "BIG" on smoked sausage and sauerkraut, any time.  

And after a recent sale at our local grocery store 

(you're not gonna believe this!)

we were able to buy 2 - 1# packages, and get 3 free!  So we have a freezer

shelf full of all kinds of smoked sausage.  

This is definitely going to be a "REPEAT'...and it won't be long til we do! 

M-M-M DE-LISH!!

If you'd like to make your own crust, try this yummy Whole Wheat Pizza Crust.

Trust me...you can enjoy this yummy dish, even when it isn't October.  *-* 

GERMAN (OCTOBERFEST) PIZZA 

1 refrigerated pizza crust 

1 Tb. olive oil

garlic salt to taste

1 lb. smoked sausage, cut into 1/4" circles

1/4 c. chopped onions, optional

2 Tb. butter

2 c. well seasoned mashed potatoes

(I used mashed red potatoes with the skin on them- MMM!)

1 c. sauerkraut, rinsed and well-drained

(I used sweet sauerkraut with caraway seeds)

1 c. shredded cheese (or more)

1 tsp. Caraway Seeds (don’t skip)

Unroll pizza dough on to a large cookie sheet. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425 for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage and onion in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-8 minutes or until cheese is melted.

2 Ingredient Kit Kat Bars

                            (singing)...Give me a break...Give me a break...Break me off a piece of that 

KIT.KAT.BAR!

  Looking for a NO-FUSS dish to take to a fall get together?

Try these easy Kit Kat Bars. 

I couldn't resist after seeing them at Back for Seconds Blog.

You know those popular wafer cookies...that come in vanilla, chocolate & strawberry?

Well, get yourself some vanilla ones, melt some chocolate (white, milk or dark) and you're 'ready to rumble'...

I placed mine in the cool garage to set up - didn't take long at all.  You could place them in the fridge if you're in a hurry...or just can't wait to taste them! 

2-INGREDIENT KIT KAT BARS

1 bag vanilla cream sugar wafer cookies

12 ozs. chocolate, melted according to directions

(almond bark works nicely too)

Dip each cookie into chocolate until coated completely. I remove them with a fork, and as I do all candies, I bang the fork on the side of the pan to remove any excess chocolate (if there is such a thing!=).  Set on a wax paper lined cookie sheet and chill until set.  May be stored in fridge or at room temp. 

Enjoy!!  

Linked to Mix it up Monday
Melt in Your Mouth Monday  
Weekend Potluck 

GBP Roundup - Picnic

Hot Sausage Dip & Weekend Potluck #90

WELCOME TO WEEKEND POTLUCK!
Can't tell you HOW MUCH we enjoy the lovely dishes you bring to share with us.  I do lots of pinning and printing...and eating too! 

AND....

where I share a recipe worth sharing...again...

This is a simple & delicious treat for any occasion and only has THREE ingredients! It goes fast!!

Sausage & Cream Cheese Dip

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

 

Tiramisu Poke Cake by Will Cook for Smiles

Recipes that caught our attention ~

 

Chicken Pillows by Mommy on Demand

 

Pumpkin Crumb Cake by Flavors by Four

And, a personal favorite ~

15-Minute Cereal Bars by Call Me PMC

Your hostesses ~

• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Monster Mouths

This is a cute, and healthy! treat for this time of year.

Makes me wonder...WHY DIDN'T I THINK OF THAT???

Surprise your kids and have some of these treats waiting for them when they get home from school.  Or have things ready for them to make their own.  

Thanks so much to Amee of Amee's Savory Dish. 
She shares a lot of healthy dishes and I think this is a great one before kids load up on candy this weekend. 

MONSTER MOUTHS

2 or 3 green or red apples

1/4 c. peanut butter

candy corn or slivered almonds for "teeth"

Rinse the apples, then cut both sides off as close as you can get to the core. If you get some inside the apple slice, just cut it away. You want to have two flat (basically) pieces (on the inside).  Now slice a small piece off the bottom of one of each of two halves so that the mouth will lay flat.  Spread inside of slices with peanut butter and place the "teeth" inside.  

Have fun with this one!!!  

Linked to Weekend Potluck 
Melt in Your Mouth Monday 
GBP Roundup - Apples

3 Awesome Autumn Breakfasts {Blast from the Past}

Not only pretty...pretty scrumptious too! 

Pretty Pumpkin Cinnamon Rolls




A delicious & simple stove top recipe - what a way to begin a cool crisp morning! 

Sauteed Apple & Cranberry Oatmeal

Simple recipe with a touch of 'fall'...the family will gobble them up! 

Buttermilk Pumpkin Pancakes with Honey Cinnamon Butter

Cowboy Chili (& Sweet Cornbread Muffins)

Everyone needs a great chili recipe.  This is sure to be a hit. 

I revised a recipe found in our Walmart flyer.  It's thick and very tasty. 

And pretty simple to make. I'm sure it's named because it's hardy enough to satisfy some hard-workin' cowboys! 

COWBOY CHILI 

2 lbs. ground turkey (or lean ground beef)

1 large onion, chopped (about 1 cup) 

2 Tb. chili powder

1/2 tsp. ground cumin

1 or 2 (15 ozs) can petite diced tomatoes, undrained

3-1/2 c. V8 or tomato juice 

2 garlic cloves, minced 

1 small green (or red) pepper, chopped, optional

2 cans (15 ozs. each) red kidney beans, rinsed and drained

fresh ground pepper and shredded cheese for garnish

In large saucepan, cook the turkey, onion, chili powder and cumin over medium high heat, until turkey is cooked thoroughly, stirring often (drain grease if necessary). Add tomatoes, tomato juice, garlic, chopped pepper and kidney beans to sauce pan; bring to boil. Reduce heat to low. Cover and cook for 15 minutes or until vegetables are tender. 

Serve topped with pepper and cheese. 

Yield: 6 - 8 servings 

This easy recipe for Sweet Cornbread Muffins would go great served with this chili.  The muffins are made from a Jiffy cake mix and a cornbread mix.

(Click on words...Sweet Cornbread Muffins..above, to go to the recipe)...

Linked to Weekend Potluck

Lazy Day Cobbler {Lighter Options}

I LOVE this E-Z P-Z recipe I found at Mandy's Recipe Box.  It's great for a quick dessert...and it's wonderful eaten warm, topped with ice cream of course.

And because I used apple pie filling, I drizzled our servings with caramel ice cream topping.

Use any flavor pie filling you prefer.  It's all wonderful!! There are a lot of
options to make this 'lighter' listed in the ingredient list. 

I added a little cinnamon to the dough. If I were using peach or blueberry filling, I would add nutmeg. 

Double the recipe to fill a 9" X 13" pan. 

MMMM!!

LAZY DAY COBBLER 

1/4 c. butter (or Smart Balance)

1 c. (white whole wheat) flour

1/4 tsp. salt
1/2 tsp. cinnamon or nutmeg
(depending on type of fruit you're using)

1 c. sugar (or sweetener of choice)

1 1/2 tsp. baking powder

3/4 c. (1%) milk

1 (20 ozs) can (lite or no sugar added) apple pie filling or filling of your choice

Preheat oven to 350. Place butter in an 8" x 8" square baking dish. Place in the oven; heat just until butter is melted.  In medium bowl, blend the flour, salt, cinnamon, sugar, baking powder and milk.  (I mixed it by hand). Remove dish with the melted butter; spread the batter in the dish. Pour pie filling over the batter. Bake about 55 minutes or until done. 
(If using sugar free products, it will bake quicker). 

(Cover with foil after 40 minutes if it's getting too brown)

Let cool for 5 minutes before serving.
Don't forget to top with ice cream! 

Linked to Mix it up Monday
                 Weekend Potluck