We Heard You...

You asked for the recipes from this year's open house, and here they are...

Pumpkin Butter Bars

18.25 oz. package yellow cake mix, set aside one cup
1/2 cup butter, melted
3 large eggs
10 ounces Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

Preheat oven to 350 degrees.
Grease and flour a 9 X 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl.
Stir the melted butter and one egg into the cake mix until combined.
Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined.
Spread pumpkin mixture over pressed cake mix.
Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
Then add the softened butter and mix together until crumbly.
Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown.

Pumpkin Fluff

10 ounces Pumpkin Butter
12 ounces whipped cream
Stir ingredients together.

*Don't forget, we've got some amazing Pumpkin Butter available in the store. One jar, which retails for $5.99 will yield one batch each of the Pumpkin Butter Bars and the Pumpkin Fluff.

Marbled Cream Cheese and Kahlua Brownies
(as printed in Anne Byrn's Chocolate from the Cake Mix Doctor)

Cheesecake Filling:
8 ounces cream cheese, at room temperature
5 Tbsp butter, at room temperature
1/4 cup sugar
1 egg
1 Tbsp Kahlua or other coffee liqueur

Brownies:
1 package (19.8 ounces) brownie mix
1/2 cup vegetable oil
1/4 cup Kahlua or other coffee liqueur
2 eggs
1/2 cup mini semi sweet chocolate chips

Prepare the filling by placing cream cheese, butter, sugar, egg and Kahlua in a large mixing bowl and clend on low speed until smooth and well combined.
Place a rack in the center of the oven and preheart to 350. Lightly mist the bottom of a 9 x 13 pan with begetable oil spray. Set pan aside.
Place the brownie mix, oil, Kahlua, and eggs in a large mixing bowl. Stir with a wooden spoon until ingredients are incorporated and the batter lightens in texture~ 50 strokes or so.
Pour the batter into the prepared pan and spread it evenly.
Spread teh cream cheese filling over the top of the batter. Using a butter knife, swirl the batter to create a marbled effect. Scatter chocolate chips atop and place pan in the oven.
Bake until lightly browned and the outer 2 inches for a crust. 30 minutes-ish.

Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting
(As printed in Anne Byrn's Cupcakes! From the Cake Mix Doctor)

1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 ounce red food coloring
3 eggs
1 cup mini semi sweet chocolate chips

Place a rack in the center of the oven and preheat to 350. Line 24 cupcakes cups with paper liners. Set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 more minutes.Fold in chocolate chips.
Spoon 1/3 cup batter into each lined cup. Place the pan in the oven.
Bake until they spring back when lightly pressed with your finger. 18-20 minutes.
Cool completely before icing.

White Chocolate Peppermint Cream Cheese Frosting

6 ounces white chocolate coarsely chopped
4 ounces reduced fat cream cheese, at room temperature
4 Tbsp butter, at room temperature
1 tsp peppermint extract
2 cups confectioners' sugar

Place chocolate in a small glass bowl. Microwave on high for one minute. Remove the bowl and stir until smooth. Set aside to cool.
Place cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined~ 30 seconds. Stop machine and add melted chocolate and blend on low until combined. Add peppermint extract and confectioners' sugar and blend on low until sugar is incorporated. Increase mixer speed to medium and beat until fluffy. Add 1/2 cup confectioners' sugar if needed to reach desired consistency.

Chocolate Snickerdoodle Cake with Cinnamon Chocolate Cream Cheese Frosting
(As printed in Anne Byrn's Chocolate From the Cake Mix Doctor)

1 package (18.25 ounces) plain dark chocolate fudge cake mix
3/4 cup milk
3/4 cup vegetable oil
3 eggs
2 tsp cinnamon
1 tsp pure vanilla extract

Place rack in the center of the oven and preheat to 350. Grease and flour two 9 inch round cake pans. Set aside.
Place the cake mix, milk, oil, eggs, cinnamon, and vanilla in a large mixing bowl. Blen with an electric mixer on low speed for one minute. Stop the mixer and scrape down the sides. Increase mixer speed to medium and beat two more minutes.
Pour into prepared pans.
Bake until cakes spring back with lightly pressed with your finger. 28-32 minutes.
Cool completely before icing.

Cinnamon Chocolate Cream Cheese Frosting

8 ounces cream cheese, at room temperature
8 Tbsp butter, at room temperature
1/2 cup Dutch process unsweetened cocoa powder
1 tsp cinnamon
1 tsp pure vanilla extract
3 1/2 cups confectioners' sugar

Place cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low until well combined. Stop machine. Add cocoa, cinnamon, vanilla and confectioners' sugar. Blend on low speed until moistened. Increase speed to medium and beat until fluffy.

*These are just a sampling of The Cake Mix Doctor's scrumptious treats. We've got her cookbooks available in the store.

We also served Raspberry Jalapeno Jam on Cream Cheese. This hardly complex recipe consists of spreading 8 ounces of room temperature cream cheese into a thin layer on a serving plate. Once leveled, spread 4 Tbsp of raspberry jalapeno jam atop. Serve with your favorite crackers.

Cranberry Salsa was served with Terra brand Sweet Potato Chips~ the spicy ones are our favs!! Jalapeno Honey Mustard was featured with pretzels.
Our apple cider was mixed with Aspen brand mulling spices.

You'll be thrilled to know that we've got the Raspberry Jalapeno Jam, Jalapeno Honey Mustard, Cranberry Salsa and the Mulling Spices available in the store. The jams and salsas are a steal at $5.99 and the spices are only $3.99. Stock up for those unexpected holiday guests!!