10 January 2010

Pumpkin Fluff

I'm a few months late in adding this, but since this is a staple in our house during the fall, I wanted to make sure I listed it! We absolutely love this, and I even shared this with a few more people who are now also Pumpkin Fluff addicts. I enjoy it with Nilla wafers, but it is also good with graham crackers or gingersnaps - or even as a topping on pumpkin pie. Enjoy!


  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can solid pack pumpkin
  • 1 teaspoon pumpkin pie spice


  1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Orange Cranberry Bread

Wow - that is all I can say. I initially made two large loaves of this and was going to send one with my husband to work since I doubted we'd eat both in time. I was so glad I didn't since the first loaf was gone in a day. I am now completely addicted to the orange cranberry flavors and need to go stock up on cranberries! This is a wonderful, dense bread that you can hear calling your name while it sits in the kitchen. It has quite a cranberry bite right after it is baked, but after sitting over night the flavors meld and it becomes even better. If you want to eat it right out of the oven, I would suggest putting a little glaze on it to sweeten it up (mix up some OJ, vanilla, and powdered sugar), otherwise make it and enjoy it the next day.

Now, I think I'll have to make some later today!


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup orange juice
  • Grated peel of 1 orange
  • 2 tablespoons melted butter or margarine
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries


  1. In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Sopapilla Cheesecake

I had heard about this recipe over and over and over, and finally decided to try - and holy cow it is yummy!!! I made it on Christmas for my in-laws (we didn't have any leftovers) and then again on New Year's Eve (again, without leftovers). It is so simple and sooooo rich, I highly suggest starting with a small piece. I hope you enjoy!

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into 12 squares.