4 oz cream cheese, room temp.
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp salt
1 egg yolk
1/2 cup half and half
4 tbsp melted butter
1 tsp vanilla
1/2 tsp pumpkin pie spice
2 store bought rolled pie crusts
egg wash (1 beaten egg and 1 Tbsp water)
Cinnamon sugar (2 Tbsp sugar + 1 tsp cinnamon)
How to Make
Preheat oven to 350
Spray an 8×8 pan with cooking spray, set aside.
In your mixing bowl beat cream cheese and pumpkin until combined and smooth. Add in your sugar and salt and mix until incorporated. On low add in your butter, half and half vanilla, pumpkin pie spice and egg yolk.
Turn mixer up to medium and mix until combined.
Pour mixture into prepared pan and bake for 20-25 minutes until set.
Let cool before filling your pie pockets.
Flatten your crust on a floured work surface. Roll the crust out a little thinner.
Cut your crust into rounds, approx 3″ in diameter.
Place 1 tbsp of pumpkin pie filling in the center of each.
Brush the edges with egg wash and place a top crust over filling and pinch edges.
Bake at 350° on a parchment lined baking sheet for 15-20 minutes until golden brown.
When done, remove from oven and sprinkle with cinnamon sugar.
Serve warm or room temperature
1 box yellow cake mix
1 small can pumpkin puree
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Pour batter into a well greased 9×13 baking dish. Bake at 350º according to the directions for a 9×13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated
For the shrimp
2 tablespoons parmesan cheese, finely grated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
In a separate pot, bring water to simmer. (for pasta later).
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.
This is post 1 of 2 this week, to make up for the lack of activity last week. These are beyond easy to assemble. You can also change what’s in them to accommodate different tastes.
This will make 8 sandwich rolls.
Ingredients: 1 package crescent rolls, regular size; any sandwich meat you choose, 1 package; any selection sliced cheese, 1 package; mayonnaise, 2 tablespoons.
Preheat oven to 375 degrees. Lightly grease either a cookie sheet or a 9 by 13 pan, set aside. Open the package of crescent rolls and separate each of the triangles. Put a dab of mayonnaise on the wide end of each triangle. Add a few slices of the meat to each roll, followed by a half slice of cheese. Roll it all up, starting with the wide end first. Place in the pan. Bake 15-20 minutes or until the tops of the rolls are golden brown.
This was about the easiest cheesecake I’ve ever made. I used store bought cookie dough because I was low on time, but it’d be pretty easy to make up a quick batch of your own cookie dough of any kind you felt like and add it to the cheesecake.
– 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
– 1/2 cup sugar
– 1/2 tsp. vanilla
– 2 eggs
– 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
– 1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)
PREHEAT oven to 350 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently.
POUR into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night. Garnish as desired. Store leftover cheesecake in refrigerator.
Makes 12 servings.
Cookbook and Recipe Cards. Lincolnwood, IL: Publications International, 2009. Print.
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.