Tuesday, November 21, 2017

Butter Pecan Pumpkin Cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Pecan pie is good. Pumpkin pie is good. Cheesecake is good. All three together? The trifecta! Last year I made a version of the 3-in-1 dessert, and it was definitely delicious, but it was quite time consuming. This year I wanted to tackle it again, no-bake style. It was actually really simple, and I was pleasantly surprised that you could taste all of the individual flavors.

I started by toasting the pecans with a little butter on the stove for just a few minutes. Do not skip this step! It really does make all the difference in the taste.

Then I used two bars of cream cheese. Most people use just one bar with no bake pies, but I really wanted this pie to be nice and thick. One thing I need to point out — it’s important to always use the best ingredients available. I used Challenge cream cheese because I know there are no hormones, additives, or fillers in their products, and the taste is also superior to other brands because they use real cream.

As with most no-bake pies, I did add whipped topping, but definitely don’t add the whole container. Maybe just half the tub, or even just a quarter of it. Like I said, I didn’t want the pie to be fluffy like a mousse—I wanted it thick like a cheesecake.

I recommend topping it all off with a caramel drizzle and some more pecans!

If you’re not a fan of no-bake pies, check out this recipe from last year: Pumpkin Cheesecake Pecan Pie.

Butter Pecan Pumpkin Cheesecake
Yield: Serves about 8 people
  • 1 1/2 cup pecans
  • 1 Tablespoon Challenge butter
  • 2 (8 ounce) packages Challenge cream cheese
  • 1 cup powdered sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 4 ounces whipped topping
  • 1 graham cracker crust
  1. Melt butter in large skillet over medium heat. Add pecans and cook for several minutes, stirring frequently. Set aside and let cool.
  2. Beat cream cheese, powdered sugar, and brown sugar in large bowl on medium speed until smooth.
  3. Add pumpkin puree, pumpkin pie spice, and vanilla and beat until thoroughly combined. 
  4. Stir in whipped topping and toasted pecans and spread mixture evenly into graham cracker crust.
  5. Refrigerate for at least 4 hours before serving. Garnish with caramel and more pecans if desired.

Thursday, November 16, 2017

Marshmallow Pumpkin Pie

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You can find everything on the internet. Which is great for blogging because it’s easy to see what other people are baking and bounce ideas off of them. But sometimes it makes it really hard to create “original” content. You all would not believe the amount of time I spend each week trying to come up with something that’s never been done.

For example, this week I wanted my focus to be on no-bake desserts, specifically a no-bake pie. I’ve already made no-bake pumpkin cheesecake, but I knew I wanted to do something with pumpkin. As I was browsing ideas online, I came across a no-bake s’mores pie with marshmallow creme, and I thought I could adapt it to make a marshmallow pumpkin pie.

Guess what. Someone on this extremely large and vast planet has already created a marshmallow pumpkin pie. Imagine that. I was disappointed at first, but then I realized that was silly. The recipes aren’t the exact same. So what if two people have the same idea? Great minds think alike, right?

In fact, I think it’s a good idea to compare different recipes because everyone does things a little differently!

Before you skip straight to the recipe, give me one moment of your time to talk about why you need this Marshmallow Pumpkin Pie in your life. First of all, this is not pumpkin pie. It’s much lighter, and the pumpkin flavor isn’t quite as strong. So people who say they don’t like pumpkin pie will like this.

Secondly, it’s not pumpkin cheesecake either, although I realize it kind of looks like it. I think the marshmallow creme makes the pie sweeter, and the texture is smoother. So once again, people who say they don’t like pumpkin pie will like this pie.

Marshmallow Pumpkin Pie
Yield: Serves about 8 people
  • 8 ounces Challenge cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 1 (13 ounce) container marshmallow creme
  • 1 Tablespoon pumpkin pie spice
  • 8 ounces whipped topping
  • Graham cracker crust (homemade or store-bought)
  1. Cream together the cream cheese, powdered sugar and vanilla until smooth
  2. Add pumpkin puree, marshmallow creme, and pumpkin pie spice and mix until smooth
  3. Fold in whipped topping until just combined and spread mixture evenly into graham cracker crust
  4. Refrigerate at least 4 hours before serving. Garnish with whipped cream or whatever else you desire.

Friday, November 10, 2017

Cheesy Dinner Roll Leaves

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Did you get stuck with “roll” duty again this year for Thanksgiving? I hate to break it to you, but it’s probably because your family doesn’t think you can cook. But they’re wrong! If you can follow directions, you can cook!

So this Thanksgiving I want you to surprise everyone by making these festive, cheesy leaves. I saw another blogger make these with crescent roll sheets. But I cannot for the life of me figure out how she did that because when I tried it, the crescent roll sheet was way too flimsy and the leaf didn’t hold it’s shape.

So my solution was to use pizza dough! You could also use puff pastry. It honestly doesn’t matter because you’re going to brush butter on it and cover it in cheese and seasoning anyway.

When it comes to decorating these leaves, use whatever cheese and seasoning combination your heart desires. The goal is to decorate them in a way that makes the look like autumn leaves. I used cheddar cheese, Italian seasoning, and paprika. Pesto would also be really good!

It’s important to note when you bake these leaves the cooking time is not nearly as long as a normal pizza crust because, of course, they’re a lot smaller.

These beautiful roll alternatives are delicious plain, or I think they would be tasty with hummus too!

Cheesy Dinner Roll Leaves
  • 1 pizza crust
  • 2 Tablespoons Challenge butter, melted
  • 1/2 cup cheddar cheese
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon paprika
  1. Preheat oven to 375 degrees Fahrenheit and place parchment paper on baking sheet.
  2. Cut leaves using cookie cutter on pizza crust and set on prepared baking sheet
  3. Brush melted butter on top of leaves
  4. Sprinkle cheese, Italian seasoning, and paprika on top, or whatever seasonings you desire.
  5. Bake for about 6 minutes or just until the leaves start to turn golden brown.
  6. Serve plain or with hummus.

Thursday, November 2, 2017

Italian Pesto Sandwiches for a Crowd

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love sandwiches so much. I could seriously eat one every day. Oh wait, I do! That’s right, I have a turkey sandwich every day for lunch and I never get tired of it.

In case you're curious, my sandwich that I've ever eaten was in Charleston at a restaurant called the Tattooed Moose. Next time you find yourself in South Carolina, definitely go there. They have a sandwich called "The Thanksgiving Sammy," and it's essentially Thanksgiving din ner between two slices of bread. It's served with a side of gravy for dipping because you're in the south, and that's how they do it.

The only thing better than a single sandwich is more sandwiches. So I’m sharing a recipe that makes 12 sandwiches at the same time. Actually, depending on the rolls you buy, you could actually make up to 18 sandwiches at the same. So you can either share them with friends or eat them all by yourself.

The concept is really easy -- just take the rolls out of the bag and while keeping them together slide a knife through the middle of them. Place the bottom halves of the buns in a pan, and just pile on whatever meats, cheeses, and toppings you like best.

Add the top of the buns to the sandwiches and coat generally with melted garlic butter. Could you skip this step? Absolutely. But the sandwiches won't be nearly as good. I only use Challenge Butter in this recipe because I know they use the freshest real milk, cream, and natural ingredients for a pure, superior taste.

Once your sandwiches are ready, stick them in the oven just long enough for the cheese to melt. And that's it! So good!

You can, of course, customize the sandwiches with any meats, toppings, and rolls your like. My personal favorite is Italian meats with pesto and sun-dried tomatoes.

Italian Pesto Sandwiches for a Crowd
Yield: Makes 12 sandwiches
  • 1 package (12-count) King's Hawaiian Rolls
  • 1/4 cup pesto
  • 1/2 pound ham
  • 1/4 pound salami
  • 1/4 pound pepperoni
  • 1/4 pound provolone cheese
  • 1/4 cup sun-dried tomatoes
  • 4 Tablespoons Challenge butter, melted
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  1. Preheat oven to 350 degrees Fahrenheit
  2. While keeping the rolls in tact, cut them in half. Place the bottom half of the rolls in a 9x13 pan. Evenly spread pesto on bottom half of rolls.
  3. Layer ham, salami, pepperoni, provolone cheese, and sun-dried tomatoes. Place top half of rolls over everything.
  4. Combine melted butter, Italian seasoning, and garlic powder in small bowl. Brush butter mixture over top of rolls.
  5. Bake sandwiches for about 8 to 10 minutes, or until cheese is melted. If the tops of the rolls start to turn brown, cover with aluminum foil.
  6. Cut individual rolls with a sharp knife and serve.

Monday, October 23, 2017

Red Velvet Brain Dip

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Yes, this is another Halloween recipe. No, I haven't lost my mind (maybe a little). I'm just really excited to share this easy red velvet brain dip with you all. It's a no-brainer for your next Halloween party! Check it out -- there are just four ingredients and it takes just a few minutes to make.

Since there are so few ingredients, the key to making this dip taste as good as possible is to use high-quality ingredients, like Challenge cream cheese. Challenge cream cheese products only use the freshest real milk, cream, and natural ingredients for a pure, superior taste. And, no growth hormones, added flavors, dyes or artificial preservatives.

I hope you lobe this brain dip as much as I do!

Red Velvet Brain Dip

  • 8 ounces Challenge cream cheese, softened
  • 2 cups whipped topping
  • 1 1/2 cups red velvet cake mix
  • 1/4 cup canned cherry pie filling


  1. Beat cream cheese with mixer until smooth. Add whipped topping and red velvet cake mix and mix until fully combined.
  2. Remove 1/4 of cream cheese mixture and put in piping bag with circular tip.
  3. Mold remaining cream cheese into an oval or brain-like shape.
  4. Use cream cheese mixture in piping bag to pipe grooves onto brain.
  5. Spoon gel from cherry pie filling on top of brain.
  6. Serve with graham crackers, vanilla wafers, or other cookies.

Wednesday, October 18, 2017

Bloody Shattered Glass Cupcakes

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You know that one person that gets way too excited about Halloween? I'M THAT PERSON. Give me all the candy corn, costumes, and jack-o-lanterns! I've always made cute holiday-themed desserts, but this time I wanted to try something a little creepy.

This edible glass is one of the easiest cupcake decorations I've ever made. As you'll see below, I just mixed two ingredients together and heated it in the microwave. I also had this Wilton red food gel on hand and it made for the perfect blood!

Shattered Glass Cupcakes
For the chocolate cupcakes
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup light brown sugar (200 grams)
  • 1/3 cup unsalted Challenge butter, melted
  • 2 teaspoons vanilla
  • 1/2 cup milk
For the vanilla frosting
  • 1 cup unsalted Challenge butter softened
  • 5 cups powdered sugar (630 grams)
  • 2 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
For the shattered glass
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup corn syrup
For the chocolate cupcakes
  1. Preheat the oven to 350 degrees Fahrenheit. Line a  cupcake/muffin pan with cupcake liners. Set aside.
  2. Combine flour, cocoa powder, baking soda, baking powder, and salt in large bowl; set aside.
  3. Mix eggs, brown sugar, butter, and vanilla in medium bowl; slowly add to dry ingredients. Add milk and stir until just combined.
  4. Fill cupcake liners 1/2 full; bake for 18 minutes or until toothpick inserted in center comes out clean.
  5. Cool before frosting.
For the vanilla frosting
  1. Cream softened butter on medium speed for about 3 minutes. Slowly add powdered sugar and beat with mixer until combined.
  2. Add heavy cream, vanilla, and salt, and beat for about 3 minutes. Frost cupcakes.
For the shattered glass
  1. Lay sheet of wax paper on baking sheet and spray with nonstick spray; set aside
  2. Combine sugar and corn syrup in microwave safe bowl
  3. Seal bowl with plastic wrap and heat in microwave for 2 minutes
  4. Remove from microwave, discard plastic wrap, and stir.
  5. Seal bowl with plastic wrap again and heat in microwave for two minutes
  6. Remove plastic wrap from bowl and pour boiling mixture onto wax paper. Careful, it will be hot.
  7. Let harden for 15 to 20 minutes.
  8. Shatter edible glass with knife into 1-inch size pieces. Stick shattered glass in frosting as decorations. Use red decorating gel or food coloring to create a blood-looking effect on the frosting.
Chocolate cupcake recipe adapted from Sally's Baking Addiction

Here are a few other examples of cute Halloween cupcakes!

Thursday, October 12, 2017

Bloody Shrunken Head Punch

A couple of people have asked me for drink recipes recently, and I realized that I don't actually have any on my blog! To be honest, I never really though about creating drink recipes because I'm mostly just a Diet Coke girl. But really, there are a lot of fun and festive drinks you can make for the holidays that add an extra special element to parties and gatherings. 

I wanted to make something spooky with Halloween coming up. I saw this idea to make shrunken heads out of apples, and I thought they would be perfect to add to a bloody-colored punch. 

This recipe does not include alcohol, but if you want, you can certainly add a little booze for an adult version.

Bloody Shrunken Head Punch
  • 3 to 4 apples
  • 3 cups cherry cola
  • 3 cups cherry juice
  • 2 cups strawberry daiquiri mix
  • 2 cups fruit punch
  • 1 cup ginger ale
  1. Peel apples and carve them into faces using a melon baller and a knife.
  2. Bake apples on baking sheet lined with parchment paper at 250 degrees Fahrenheit for about 90 minutes.      
  3. Remove from oven and cool.
  4. Combine cherry cola, cherry juice, strawberry daiquiri mix, fruit punch and ginger ale in punch bowl.
  5. Place shrunken heads on top of punch and serve.
Punch recipe adapted from Ree Drummond

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