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


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!

Chocolate Chip Pudding Cookies


3 1/2 C Flour
1 1/2 tsp baking soda
1 1/2 C unsalted butter, melted
1/2 C brown sugar
1/2 C sugar
1 six serving package dry vanilla pudding mix
1 1/2 tsp vanilla
3 eggs
1 package chocolate chips

Mix flour and baking soda together in a bowl. Combine butter, sugars, pudding and vanilla in bowl of your stand mixer. Beat until smooth. Beat in eggs. Gradually add flour mixture until incorporated. Stir in chocolate chips. Bake at 375 degrees on an ungreased cookie sheet for 8-10 minutes.

Flavor Variation:

Chocolate Peanut Butter Pudding Cookies
1 six serving package dry chocolate pudding mix for the vanilla pudding mix
1 package peanut butter chips or 1 package of mixed chocolate and peanut butter chips for the plain chocolate chips.

Prepare as shown above.

Puppy Chow


2 C chocolate chips
1 15oz. box Crispix or Rice Chex
1 C peanut butter
½ C butter
3 C powdered sugar

Heat chocolate chips, peanut butter and butter in a sauce pan until melted – mix well. Combine cereal and chocolate mix. Stir until completely coated. Place powdered sugar in a bag, add cereal mix, and shake to coat.