Pumpkin Cream Cheese Squares

Pumpkin Cream Cheese Squares
Serves 12

2 packages crescent rolls
16 ounces cream cheese, softened
1 package Wildtree Pumpkin Cheesecake Blend
3/4 cup sugar
1/2 cup confectioners sugar
2 tsp milk
Dash of vanilla extract

Layer 1 package of crescent rolls in a 9x13-inch glass baking dish, pressing the edges together to form a solid layer. Combine half the cream cheese with the Pumpkin Cheesecake Blend and sugar in a bowl and mix until well blended. Spread over the crescent roll layer. Spread with the remaining plain cream cheese. Top with the remaining crescent rolls, pressing the edges together to form the top layer. Bake at 325º to 350ºF for 25 minutes or until golden brown. Combine the confectioners' sugar, milk and vanilla in a bowl and mix well. Drizzle over the warm baked layer. Cut into squares.

WILDTREE TIP: This recipe can be made with any of the Wildtree Cheesecake Blends.

Please go to www.jenwarr.mywidltree.com.

Apple Crisp

Apple Crisp
 Serves 6 

5 McIntosh apples, peeled and sliced 
2 tsp Wildtree Pumpkin Pie Cheesecake Blend 
1/3 cup butter, softened 
1/3 cup sugar 
1/3 cup flour 

Arrange the apples in a buttered 8x8 inch glass baking dish. Sprinkle with the Pumpkin Pie Cheesecake Blend. Combine the butter, sugar and flour in a bowl and mix well. Spread over the apples. Bake at 350ºF for 30-45 minutes or until the apples are soft and the topping is golden brown. Serve warm or at room temperature with ice cream or whipped cream.

Applesauce Cinnamon Muffins

Applesauce Cinnamon Muffins
These are great to put in your child's lunchbox or for an after school snack!

INGREDIENTS:
1 cup wheat germ
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon Wildtree Pumpkin Pie Cheesecake Blend
1 large egg
1/2 cup date sugar
 1/3 cup Wildtree Natural GSO
1 cup applesauce
1/2 cup milk
1/2 cup chopped pecans

 PREPARATION:
Preheat oven to 425ºF. In large bowl combine wheat germ, flour, baking powder, baking soda, salt, spices and Pumpkin Pie Cheesecake Blend. In a separate bowl, beat the egg with date sugar, grapeseed oil, applesauce and milk. Add this mixture to the dry ingredients. Mix until just moistened. Stir in nuts. Spoon into muffin tins lined with cupcake papers. Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins before baking. Bake for 15-17 minutes.

Product of the Month on Sale

Each month I will highlight one product (at a 20% discount) from Wildtree's Catalog that is either seasonal or just plain yummy! This month it is all about the Pumpkin Pie Cheesecake Blend which is a perfect compliment to our September Guest Special, the Quick Pumpkin Bread. You can use it for a lot more than cheesecake! Click the links below to see some other recipes. Cream Cheese Squares

Apple Crisp

Applesauce Cinnamon Muffins

If you would like to try the Pumpkin Pie Cheesecake Blend this month and save 20%, contact me to place an order at www.jenwarr.mywildtree.com.