Family favorites
I first had this pie over our daughter Amanda’s house. Amanda’s significant other, Steve, is the cook at their house and he made this absolutely delicious pie. This is a pie his family makes on their holidays and I can see why! This is a two layer, no bake cream cheese pumpkin pie! What’s not to love about that?!I have already requested Steve bring this for our Christmas celebration!
INGREDIENTS
4 ounces Philadelphia cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
8 ounces Cool Whip whipped topping
1 prepared deep dish graham cracker crust
1 cup cold milk
1 can (15 ounce) pure pumpkin (Libby’s)
2 packages(4 serving size)vanilla flavored instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
Mix cream cheese, milk, sugar in a large bowl with a wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the rest for the top). Spread the cream cheese layer on the bottom of the prepared crust. Pour the milk into a large bowl, add the pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread the pumpkin mixture over the cream cheese layer .
Refrigerate for 4 hours or until set. Garnish with the remaining Cool Whip if desired. Store leftover pie in the fridge.
Enjoy!
This recipe comes from Kraft
It’s amazing how fast we go from Thanksgiving to Christmas! There never seems to be enough time for everything. This week I am sharing with you some new recipes that I made for Thanksgiving. This particular recipe is a twist on a family favorite. When I was young I spent a lot of time with my grandmother, Anne Andrusyk. She was amazing at baking and cooking, but one of the most loved things she made that everyone fought over was her cinnamon rolls made with her left over pie dough. Although my grandmother is no longer with us her recipes live on and this is one that even my own kids can’t get enough of. So I took her basic idea and made it with a little twist. When Amanda took one bite I knew I would be making these over and over again! We all loved this version as well!
INGREDIENTS
Left over pie dough or store pie dough ( I used store bought pie dough, one box two rolls of dough found in the refrigerator section of the grocery store)
2 Tablespoons all purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoon butter, melted
DIRECTIONS
Preheat the oven to 350 degrees. On a floured surface, place the pie dough and roll into a rectangle (about 1/4 inch thick). Combine the cinnamon and sugar in a small bowl and set aside. Brush your pie dough with the melted butter, sprinkle half of your cinnamon sugar evenly over the buttered dough. Roll the dough jelly roll style and slice into 1/2 inch pinwheels. Place the pinwheels in a round pie plate. Bake for 20 minutes or until dough is cooked through and lightly golden brown. Can be served warm or at room temperature.
Enjoy!
Jim LOVES Mexican food! Anything with beans and beef is a fast favorite for him. This dish is no different. If I say a burrito is on the menu he is already at the table! This recipe is simple and perfect for a weeknight dinner. It is also easily customized to your taste. If you want more spice, add some canned chopped jalapeños, if you want to use different cheese go for it! Serve with salsa and sour cream, add a salad and rice and beans and your dinner is done.
Note- this is slightly adapted from the original Taste of Home Recipe
INGREDIENTS
1 pound ground beef
1 envelope taco seasoning
1 can refried beans (16 ounce)
6 flour tortillas (12 inches)
1 cup shredded Colby Monterey Jack cheese
4 teaspoons canola oil
Sour cream for serving
Salsa for serving
DIRECTIONS
In a large skillet cook beef over medium heat until no longer pink, drain and stir in the taco seasoning stirring well to combine. Add in the desired about of refried beans (I used about 1/2 the can). Stir to combine with beef and warm through, add the cheese and stir until melted and combined. Remove from heat.
With one tortilla at a time, fill the tortilla with about 1/4 cup of the beef/bean mixture. Fold the sides of the tortilla and roll setting aside with the seam side down. Follow this for each tortilla.
In a large skillet over medium high heat, add the canola oil. Add the burritos a couple at a time until browned on both sides. This does not take long so don’t leave the stove! Serve warm with salsa and sour cream.
Enjoy!
Every once in a while Jim has to travel for a few weeks at a time with the NH Army Guard. He was recently on a four-week trip and I wanted to make him a nice cozy dinner when he got home. Let’s face it there is nothing better than a home cooked meal. I wanted to make something I don’t usually make so I decided on a Ree Drummond (Pioneer Woman) recipe for Braised Beef Short Ribs. This was absolutely the perfect recipe, lots of flavor! The meat was so tender it was falling off the bone and made the house smell terrific all afternoon! I will definitely be making this again many more times. I served this with salad and mashed potatoes…the perfect side dishes for the beef ribs.
INGREDIENTS
8 whole beef short ribs
Salt and pepper to taste
1/4 cup all purpose flour
6 pieces of Pancetta, diced
2 Tablespoons olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 shallots, peeled and finely minced
2 cups red wine
2 cups beef broth
2 sprigs of thyme
2 sprig of Rosemary
DIRECTIONS
Salt and pepper the ribs then dredge in flour and set aside. In a large dutch oven cook pancetta over medium heat until crispy and the fat is rendered. Remove pancetta and set aside keeping the grease in the pan. Add olive oil to the pan with the pancetta grease. Raise the heat to medium/high heat. Add the ribs to the hot pan and brown the ribs on all sides. Remove ribs from the pan setting aside. Turn the heat down to medium. Add onions, carrots and shallots to the pan and cook for a couple minutes. Pour in the wine and scrape the bottom of the pan releasing any bits that are on the bottom of the pan, bring to a boil and cook two minutes. Add broth, 1 teaspoon of salt and pepper, taste for seasoning adding more salt or pepper if needed. Add the ribs back in with the liquid. They should be almost all the way submerged. Add pancetta back in along with the whole sprigs of thyme and rosemary to the liquid. Put the lid on and place in the oven and cook at 350 degrees for two hours, reduce heat to 325 degrees and cook for 30-45 more minutes. Ribs should be fork tender and falling off the bone. Remove pan from oven and allow to sit for 20 minutes with the lid on before serving. Just before serving skim off any fat from the top. Serve warm.
Enjoy!
This is a fabulous dessert for your holiday table! This really brings the flavors of a German chocolate cake into a pecan bar!
This is sweet, salty and chocolatey all at the same time. The best part is that this makes a 9 x 13 pan so you have enough to share with all your guests! These bars are also on the sweet side, so I cut them into small bars!
INGREDIENTS
3 cups pecan halves
1 3/4 cups all purpose flour
3/4 cup confectioners sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut
DIRECTIONS
Preheat oven to 350 degrees. Place pecans in a skillet and roast over medium heat just until lightly toasted, stirring occasionally. When you can smell the pecans they are ready. Line the sides of a 9 x 13 baking pan with aluminum foil leaving an overhang on the two short sides. Grease the foil.
Whisk together the flour, confectioners sugar and cocoa powder. Add the cold butter and combine using a pastry blender (or two knives) until mixture resembles course meal. Press the mixture on the bottom and up the sides of the prepared pan. Bake the crust for 15 minutes and remove from oven. Spread the semi sweet chips in an oven layer over the crust. Allow to cool on a wire rack for 30 minutes. Place the eggs in a large mixing bowl and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in pecans and coconut. Pour evenly over the partially baked crust and bake for 28-34 minutes or until the edges are golden and the filling has set. Cool completely on a wire rack. Using the overhang of the foil lift out of the pan and cut into bars. Be sure to cool completely before removing from pan and cutting!
Enjoy!
This recipe comes from www.bakeorbreak.com
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