Pumpkin Cheesecake Swirl Brownies

adapted from Cara's Cravings, recipe found on Perry's Plate

Brownie Batter:

3/4 cup butter, melted

1 cup sugar

1 Tblspn vanilla

2 eggs

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 T flour

1/2 cup pumpkin puree

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

Preheat oven to 350F. Grease an 8x8" or a 11x7" baking pan.

For the Brownies:

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:

In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving.

Hot Bean Dip

I halved the recipe and put it in an 8x8 baking dish. I also used reduced fat cream cheese, reduced fat sour cream, and mozarella cheese in place of the pepper jack because I didn't have any, and it still tasted fantastic!


Ingredients
1 8oz package cream cheese
1 cup sour cream
2 16 oz cans refried beans
1/2 package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 8oz package cheddar cheese
1 8oz package monterey jack cheese

Preheat oven to 350 degrees. In medium bowl, blend cream cheese, sour cream, beans, taco seasoning, pepper sauce, parsley, green onions, and half the cheddar and monterey jack cheeses. Pour mixture into 9x13 baking dish and put remaining cheeses over top. Bake 20-30 minutes or until cheese is slightly browned. Serve with tortilla chips.

Gingered Fruit Salad

This is from Marlana's house that I made for October. In my opinion you could use any fruit you like or have on hand... Mine had apple, peach, nectarine, banana, mandarin oranges, grapes, and strawberries. I used strawberry-mango yogurt in my dressing.

Ingredients:
2 cups cubed cantaloupe
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 cup blueberries
1/2 cup strawberries
1 8 oz carton fruit-flavored or vanilla yogurt
2 tablespoons mayonnaise
2 teaspoons brown sugar
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
lettuce leaves (optional)

In large bowl combine the cantaloupe, orange, apple, peach, blueberries, and strawberries. For dressing, stir together yogurt, mayonnaise, brown sugar, and ginger. If desired, line 4 salad plates with lettuce leaves. Divide the fruit among plates, Top each serving with dressing.