An ingredient you might not expect

My husband loved eating these butterscotch jumbles when he was growing up. He was excited for our little family to make them this year. The ingredients may seem a little strange, but they are really quite good and have a nice crunch. Plus, they are incredibly easy to make.

THE RECIPE:

1 package butterscotch chips
2 Tbsp. peanut butter
6 ounces roasted, salted peanuts
5 ounces chow mein noodles

Melt together butterscotch chips and peanut butter in microwave on reduced power, stirring frequently. Add peanuts, then chow mein noodles. Spread on foil-lined cookie sheet, then refrigerate until firm. Break into pieces.

A marvelous mistake

I started out making fudge -- white chocolate cherry cheesecake fudge. I had seen the recipe in the Deseret News and had to try it. It was the easiest thing ever to throw together. The problem is, my fudge didn't set. Instead, it was more like thick frosting, but it tasted delicious to say the least. All I can figure is that I didn't drain the cherries well enough. Anyway, I got creative and decided to use my "fudge" as a filling for mini tarts. I thought about giving some to the neighbors, but then I ate them all. Give it a shot. If you end up with fudge, great! If not, you know what to do. Or just eat it with a spoon. It's that good.

THE RECIPE:

1 pound white chocolate in chunks, or real white chocolate chips
8 ounces cream cheese
1 c. drained maraschino cherries, quartered

Carefully melt chocolate in double boiler or in microwave on half power, stirring frequently. Place cream cheese in bowl and microwave about 1 minute to soften. Beat cream cheese, then add white chocolate and blend well. Fold in cherries. Spread in 8x8 pan that's been buttered or lined with foil or plastic wrap. Chill several hours or overnight, until firm. Store, covered, in refrigerator.

Tart shells:

1/2 c. butter, softened
3 ounces cream cheese, softened
1 c. flour
1 Tbsp. sugar

Beat butter and cream cheese until combined. Add sugar, then flour. Press pastry evenly into bottom and up sides of ungreased mini-muffin tins. Bake at 325 degrees for about 20 minutes (I think -- maybe start watching a few minutes early and get them out when they are golden). If you don't have mini-muffin tins, maybe just try regular ones. I bet it would be great. You'd just put a lot more filling in them, but it would be delicious that way!

Fill tart shells with "fudge" and refrigerate until ready to use.

A surprise inside

These pumpkin cupcakes are divine. I stuffed myself with them. They have a sweetened cream cheese filling and a crispy streusel topping. I can't imagine anyone not liking these. Plus, 'tis the season for all things pumpkin. As is the case with much of the food I make, I got this recipe from My Kitchen Cafe.

THE RECIPE:

Filling:
8 ounces cream cheese, softened
1 c. powdered sugar

Cupcakes:
3 c. flour
2 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves
3/4 tsp. ginger
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 c. oil (I used canola)
2 c. sugar
2 c. pumpkin puree

Streusel:
1/2 c. sugar
1/4 c. flour
4 Tbsp. cold butter, cut up
1 1/2 tsp. cinnamon

To prepare filling, whip cream cheese with powdered sugar until smooth. Form into a log on plastic wrap or greased foil, ensuring that diameter is small enough to fit into well of muffin tin. Wrap tightly and freeze about 2 hours, or until slightly hardened.

To make cupcakes, mix dry and wet ingredients separately, then mix together until just combined.

To make streusel, mix ingredients with pastry blender or fork until you have crumbs.

Preheat oven to 350 degrees. Line muffin tins with paper liners. Fill each well a third of the way with batter. Remove cream cheese log from freezer and cut into 24 slices. Place each slice on top of batter in wells and press down gently. Divide remaining batter over tops of cream cheese slices. Sprinkle with streusel. Bake for 18 to 20 minutes, or until toothpick inserted into top part of cupcake comes out with moist crumbs. Cool completely before serving.