Easy Cheesesteak Sandwiches

1 lb roast beef deli meat thinly sliced
1 (8 oz) package cream cheese, cut in cubes
green pepper, thinly sliced
onion, thinly sliced
mushrooms, sliced (optional)
hoagie rolls

1.  In a large skillet saute green peppers, onions, and mushrooms until desired level of doneness.  Add roast beef slices and cream cheese.  Heat until cream cheese is melted and everything is hot.

2.  Serve on toasted hoagie rolls with slices of cheese if desired.

From Gina F.

Orange Muffins with Orange Glaze

1- 3/4 cup flour

2/3 cup sugar

1 TBS. baking powder

1/2 tsp. salt

1 cube butter, melted (1/2 cup)

1 cup sour cream

1 egg

1/4 cup orange juice

Glaze:

1- 1/2 cup powdered sugar

1/4 cup orange juice

1.  Preheat oven to 400℉.  Line muffin tins with paper liner and lightly spray liners with nonstick cooking spray.  (I got 18 muffins).

2.  Combine dry ingredients together. In another bowl combine butter, sour cream, egg and orange juice. Whisk together and pour over dry ingredient. Stir until mixture is combined and moistened. Scoop batter into each cup. Bake for 13-16 minutes or until done. Cool for 7 minutes before adding glaze.

3.  To make glaze: Combine powdered sugar and orange juice. Whisk until smooth. Pour over warm muffins.

*If you want more orange flavor add a little orange zest to muffins.

From Better Than Burgers

Pumpkin Swirl Cheesecake Cupcakes

For the Crust:
7 graham cracker sheets (or equivalent in gingersnaps)
1/2 tsp ground cinnamon
2 TBS sugar
4 TBS butter, melted

For the cheesecake:
16 ounces cream cheese, softened
2/3 cup sugar
2 tsp. pure vanilla extract
2 large eggs
1/2 cup sour cream

For the pumpkin swirl:
1/3 cup pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. ground allspice
2 TBS flour

1.  Preheat oven to 300℉. Line a 12-cup muffin pan with cupcake liners (double them up if using paper liners).

2.  To make the crust: Grind or crush up the graham cracker sheets into fine crumbs. Place the graham cracker crumbs in a bowl, and stir in the ground cinnamon and sugar. Add the melted butter and mix until the crumbs are evenly moistened.

3.  Put about one tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.

4.  To make the cheesecake: in the bowl of a stand mixer fitted with the paddle attachment mix the softened cream cheese on medium-high speed for about 3 minutes. The cream cheese should be smooth without any lumps. Add in the sugar and vanilla. Mix until just combined.

5.  Turn the mixer to low speed and add the eggs, one at a time, mixing until completely incorporated. Use a spatula to scrap down the sides of the bowl and fully incorporate the ingredients. Add the sour cream and beat until the cheesecake mixture is smooth.

6.  To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, ground allspice, and flour. Add 2/3 cup of the cheesecake mixture to the pumpkin mixture. Stir with a spatula until the two batters are completely combined and there are no lumps.

7.  Divide half the plain cheesecake batter evenly between the muffins tins. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter. Each cupcake liner should be filled almost to the top. Place three 1/4 teaspoon dots of pumpkin batter onto each of the cheesecakes. Use a toothpick or knife to swirl the batter into a pretty design.

8.  Bake for 27-30 minutes, rotating the pan half way through the baking time. Once the cheesecakes are done baking, cool them completely in the refrigerator overnight (keep them in the cupcake baking pan).

From SarahCupcake