296299 pumpkin pecan cream cheese drizzle Recipes

unbleached white flour, wheat flour, sugar (i often use half brown and half white), baking powder, ginger, allspice, nutmeg, cinnamon, salt, eggs, beaten, pumpkin puree, butter, melted, canola oil, light sour cream, pecans, chopped, cream cheese, pecan halves, for garnish

cream cheese, softened, canned pumpkin, brown sugar, pumpkin pie spice, ground cinnamon, chopped pecans (optional)

cream cheese, softened, brown sugar, pure maple syrup, canned pumpkin, pumpkin pie spice, cinnamon, vanilla extract

cream cheese, softened, maple syrup, pumpkin puree , no added flavor (you can substitute sweet potato puree), cinnamon, vanilla, walnuts, finely chopped

cream cheese, kraft old english cheese spread, kraft pimiento cheese spread, pecan halves, apple, snack cracker

all-purpose flour, pumpkin pie spice, baking powder, baking soda, granulated sugar, unsalted butter, softened, dark brown sugar, pumpkin, carrot, finely shredded, egg substitute, vanilla, light cream cheese (nefuchatel), sugar, vanilla, pecans, coarsely chopped and toasted (2 oz)

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

pumpkin puree, cream cheese (room temperature ), cumin, salt and pepper, wonton wrapper, butter, sage leaves

layer) package. yellow cake mix, eggs, butter or margarine softened, chopped pecans, cream cheese, powdered sugar

yellow cake mix (regular size), eggs, butter, softened, chopped pecans, cream cheese, softened, sugar

cream cheese, softened, brown sugar, maple flavoring, flour, brown sugar, chopped walnuts, baking powder, ground cinnamon, baking soda, salt, eggs, pumpkin puree, evaporated milk, vegetable oil, maple flavoring

flour, brown sugar, soft butter, pecans, cream cheese, brown sugar, vanilla, flour, eggs, butterscotch chips, unsweetened chocolate, melted (glaze)

cream cheese, softened, butter, softened, divided, white sugar, vanilla, divided, all-purpose flour, baking soda, eggs, brown sugar, corn syrup, pecans

cream cheese, softened, pecans, low-carb maple syrup, splenda sugar substitute (or to taste), unsweetened dried shredded coconut

butter ( not margarine), more coconut, pecans, cream cheese, sweetened condensed milk, graham cracker crusts, cool whip ,optional

cream cheese, room temperature, unsalted butter, room temperature, milk, pure vanilla extract, confectioners (powdered ) sugar, toasted pecans, coarsely chopped

cream cheese, softened, butter, softened, vanilla extract, powdered sugar, chopped pecans, toasted

spice cake mix, condensed tomato soup, crushed pineapple in juice, undrained, eggs, shredded carrot, butter, melted and slightly cooled, ground cinnamon, vanilla extract, toasted pecan-cream cheese frosting