Holidays
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!
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
This would be a great side dish for the upcoming holidays and nice new twist on sweet potatoes! I used cauliflower and sweet potatoes, but you can use just sweet potatoes or add other root vegetables to the mix as well! If you have family members that don’t like their vegetables this just might make them change their mind! Roasting the vegetables gives that that little bit of crisp on the outside and still tender in the middle and then the syrup…oh my…the syrup really brings the sweetness to the dish!
INGREDIENTS
1 pound of sweet potatoes
1 pound of cauliflower
Salt
Pepper
6 Tablespoons unsalted butter
1/2 cup pecans
1/2 cup maple bourbon syrup (from Wiggly Bridge Distillery*)
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with tin foil. Peel and slice the sweet potatoes into 1/2 inch round slices placing them on the baking sheet. Cut and trim off and leaves from the cauliflower and cut the cauliflower into 1/2 inch slices also placing them on the baking sheet. Melt the butter and pour the butter over the vegetables to coat both sides. Sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 15 minutes. Using tongs flip the vegetables to the other side and continue to bake an additional 15 minutes. While the vegetables are roasting place the pecans in a saucepan over medium heat letting the pecans toast for just a few minutes stirring often. When the pecans have toasted add the maple syrup to warm through.
When the vegetables are done remove from oven and place the vegetables on a platter and top with pecan maple bourbon sauce and serve warm.
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
That title! I made these a couple weeks ago and my mouth is watering thinking back to just how tasty these little deviled eggs were! We have all had deviled eggs and we all know there are a million ways to make them but I have to say this version is really good! They are sweet and savory all in one bite! The bacon adds huge flavor, sweet with the addition of brown sugar, salty and a warm maple bourbon flavor all in the same bite! This bacon is crazy good on it’s own and would also make a fantastic twist to a Bloody Mary! But not today! It’s about those creamy deviled eggs!
NOTE – You can make the bacon a day ahead of time. (If you can resist from eating it!)
SERVINGS – I hard boiled 6 eggs making 12 bites, but can easily be doubled!
INGREDIENTS
6 eggs, hard boiled
1/4 cup to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
4 slices of bacon
2 Tablespoons brown sugar
1/4 cup (approximately) bourbon maple syrup from *Wiggly Bridge Distillery
DIRECTIONS
FOR THE BACON – Preheat the oven to 300 degrees. Cover a baking sheet with foil. Top the baking sheet with a cooling rack that is sprayed with non stick spray. Lay the bacon on a single layer on the cooling rack. Place in the oven and bake for 8-10 minutes, flip the bacon and bake another 8-10 minutes. At this point your bacon should be over half way cooked. Sprinkle half of the brown sugar evenly over the bacon and continue baking for a few more minutes or until the brown sugar has melted onto the bacon. Flip the bacon and do the same for the second side. Drizzle the maple bourbon syrup over the brown sugar bacon and continue cooking for just a couple minutes. Flip the bacon and add the syrup to the second side and continue to cook a couple of minutes. At this point the bacon should be crisp and cooked through. Remove from the oven and let cool.
FOR THE FILLING – Slice the hard boiled eggs in half the long way. Remove the yolk and place in a small bowl. Add the mayo (enough to make it smooth and creamy), Dijon mustard, pinch of salt and pepper along with 1 teaspoon of the bourbon maple syrup. Mix well. Crumble three pieces of your prepared bacon and add to the egg mixture and mix through to combine. Put the mixture into a Ziploc bag and cut the tip off the bag off. Arrange the whites of the eggs and begin to fill the egg whites by squeezing the bag filled with the yolk mixture, do this for each egg. Garnish the tops with small pieces of the remaining bacon and sprinkle with another pinch of pepper!
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
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