Tag Archives: seasonal

30 Days of Thanksgiving – 2

30 Days of Thanksgiving - 2

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Pumpkin Swirl Cheesecake

I love cheesecake and I love making them. I prefer a swirl rather than an entire pumpkin flavor because I love the taste of both flavors. Enjoy!


Confession time- we ate the first one before we got the finished product picture so we had to make another…darn! 😉

Pumpkin Swirl CheesecakeCWPumpkinCheesecakestrip2

1 Cup Graham Cracker crumbs

2 Tbs Sugar

3 Tbs Butter, melted

3 Packages 8 oz. Cream Cheese

1 Cup Sugar

1 tps Vanilla

3 large Eggs

8 oz. Pumpkin Puree

1 1/2 tsp Pumpkin Spices (1 tsp Cinnamon, 1/4 tsp Ginger and 1/4 tsp Nutmeg)

Directions:  Crust – In a small bowl mix Graham Cracker crumbs, sugar and butter. Grease the bottom of a 9″ spring form pan. Press crumb mixture into the bottom of the pan and set aside.

Filling – Mix together cream cheese, 3/4 cup sugar and vanilla. Mix in eggs one at a time. Separate the filling into two bowls. To one of the bowls add remaining 1/4 cup sugar, pumpkin puree and spices.

To swirl – Pour half of the plain filling over the crust and smooth it out to the sides. Add 2/3 of the pumpkin filling and smooth to the sides. Do the same with the remaining plain filling. With the remaining pumpkin filling, drop spoonfuls evenly over the last layer. Smooth out a little, then use a knife to swirl the two colors. Don’t over do it, the colors will blend.

*Note- I don’t usually care if my personal cheesecake has a crack across the top, but when I make them for someone else, I do. To avoid this, place your full spring form pan onto a baking sheet and add enough water to the baking sheet to almost fill it. This will add moisture when baking and it won’t crack.

Bake at 325* for 55 minutes. Remove from oven and cool for 10 minutes. Use a knife around the edges to loosen crust. Cool 1 hour more before putting in the refrigerator to chill for several hours or overnight.

Serve chilled.

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Robin’s Pumpkin Stuffed Crepes

Crepe Ingredients:CWPumpkin Crepes

1 Cup of flour
2 eggs
1/2 cup of milk
1 1/2 cup of water
1/4 teaspoon salt
2 tablespoons of melted butter

Filling Ingredients:

1/2 Cup of sugarCWPumpkinCrepeclip
1/2 cup of powdered sugar
1/2 cup of Pumpkin
1 cup of cream cheese
1/2 tsp of vanilla
1 tsp of cinnamon
1/4 tsp of nutmeg
1/4 tsp of ginger
1/8 tsp of cloves


Whisk flour and eggs together. Slowly mix in water and milk. Finally, add the salt and melted butter. Make sure the batter is smooth. Put enough batter in the pan to just cover the bottom.
Cook on medium/medium-high for about two minutes on each side in a lightly oiled pan.

Mix all ingredients together.

Finished product:
Fill crepe with filling and roll up. For added deliciousness you can put on whipped cream or powdered sugar.

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Pumpkin Pie Pudding

Pumpkin Pie Pudding

I love pudding! Even when I make chocolate or vanilla, I like to eat some before it cools off. This is even better with Pumpkin Pudding with whipped topping and cinnamon. Just like eating a bowl of pumpkin pie cold.

1 cup sweetener (sugar, honey or brown sugar for a stronger flavor)PumpkinPudding

3 Tbs Cornstarch

1/4 tsp Salt

2 cups of Milk

4 Egg Yolks

2 Tbs unsalted Butter

1 cup Pumpkin Puree

1/2 tsp Pumpkin spices (1/4 tsp cinnamon, 1/8 tsp ginger and 1/8 tsp nutmeg)

Directions~ Whisk eggs and set them aside. In a saucepan, combine sweetener, cornstarch and salt with milk. Keep stirring often not to scorch the milk. Stir over medium-high heat until thick (be patient). Stir while boiling for 2 more minutes and remove from heat. (pic #1)

Temper the eggs by slowly adding 1 cup of the warm milk mixture into the bowl of eggs while whisking.(pic #2) Pour the egg mixture back into the saucepan, boil for 2 more minutes while whisking together. Remove from heat.

Stir in pumpkin puree, butter and spices. Pour into a bowl and cover with plastic wrap to prevent a skin from forming.(pic #3) Refrigerate about 3 hours minimum.

Serve with whipped cream and cinnamon dusted on top.(pic #4)


Caramel-Apple Walnut Cheesecake

Yummy Fall Recipes…

I used this recipe from OKC’s Best Cheesecake Recipes with a few tweaks.

I used a 9″ spring form pan instead of a 6″.

I left the crust amounts the same, but doubled the filling and the topping. I also added a warm caramel walnut sauce before serving.