Pumpkin Cream Cheese Pie


Cream Cheese Layer:
1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 slightly beaten egg

Pumpkin Layer:
15 oz. canned pumpkin
12 oz. can evaporated milk
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Pecan Topping:
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, melted

Prepare and roll out your favorite single crust pie pastry and place in a 9-inch pie plate. Trim and crimp edges as you like, and set aside.

Cream Cheese Layer:
In a small mixing bowl, beat the cream cheese, granulated sugar, vanilla, and 1 slightly beaten egg with an electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.

Pumpkin Layer:
In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, granulated sugar, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves. Carefully pour over cream-cheese mixture.

To prevent overbrowning, cover edge of the pie with foil. Bake in a 350F oven for 25 minutes. Remove foil. Bake for 25 minutes more. Meanwhile, combine the pecans, flour, 2 tablespoons brown sugar, and butter. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool for 1 to 2 hours on a wire rack. Refrigerate within 2 hours; cover for longer storage.

Thanks go out to How To Eat A Cupcake for sharing this tasty recipe!
Adapted from Better Homes and Gardens: New Baking Book


Crash Hot Potatoes


New Potatoes (or other small, round potato)
Olive Oil
Kosher Salt
Black Pepper
Rosemary (or desired herbs)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper, and fresh chopped rosemary (or chives or thyme or whatever herb you have available).

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Thanks go out to The Pioneer Woman for sharing this tasty recipe!

Fresh Lemonade


3 lemons, juiced
1 C sugar
2 quarts water

Combine lemon juice, sugar, and water in a 2 quart pitcher. Stir until well combined and sugar is dissolved. Serve over ice.

For a fruity twist, add some of your favorite flavor drink mix (the fruit puree/syrup kind meant for alcoholic beverages – strawberry daiquiri, peach, mango, etc.) to each glass before pouring lemonade. Stir to combine.

Creamy Fruit Dip


8 oz. pkg. cream cheese (or 1/3 less fat cream cheese)
7 oz. marshmallow creme/fluff

Combine both ingredients in a bowl and mix together until smooth and creamy. Serve with fruit of your choice; bananas are the best in my opinion, but strawberries, cherries, apples, pears, and grapes are tasty as well!

All-In-One Spaghetti


1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups spicy tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese

Brown and crumble ground beef in a large pot with onion and garlic; drain well. Add in the tomato sauce, paste, juice, water, salt, sugar, chili powder, dried oregano and pepper; bring to a boil. Cover and reduce heat. Simmer for 30 minutes, stirring often.

Add in the pasta. Cover and simmer until pasta is tender, stirring often (about 20 minutes). Sprinkle Parmesan cheese on each serving.

Adapted from myrecipes.com

Light Fettucine Alfredo


1 lb. fettuccine
1 large onion, diced
1/2 lb. portabella mushroom caps, sliced
4 oz. 1/3 less fat cream cheese
1 C skim milk
1 clove garlic, finely chopped or pressed
1/2 tsp. dried basil
1/4 tsp. pepper
1/2 cup grated fresh Parmesan cheese
salt to taste

Cook fettuccine in lightly salted boiling water until firm but tender. Meanwhile, coat skillet with cooking spray. Over medium-high heat, add onion and mushrooms. Cook, stirring, until mushrooms release their liquid. Stir in cream cheese until it begins to melt. Stir in milk, garlic, basil, and pepper. Simmer for 2 minutes. Stir in half of the cheese. Add salt to taste. Toss cream sauce with fettucine in a large bowl. Serve and top with remaining cheese.

Party Chicken


1 can cream soup (celery, chicken, or mushroom) + 1/2 can water
1 C sour cream
3 oz. dried beef slices
6 chicken breasts
6 slices partially cooked bacon

In buttered casserole, layer dried beef and chicken wrapped in bacon. Cover with sauce made of soup, sour cream, and water. Let stand for 3 hours or overnight. Bake at 275 degrees F for 3 hours. Do not cover to bake.