spiced pumpkin cheesecake

38 ginger snap cookies finely crushed

1/4 c chopped planters pecans

1/4 c butter, melted

4 pkg 8-oz cream cheese

1 c sugar

1 can pumpkin

1 T pumpkin pie spice

1 t vanilla

4 eggs

1 c cool whip topping

1/2 t nutmeg

 

heat oven to 325. mix crumbs, nuts and butter,  press onto bottom and 1 inch up side of 9 inch spring form pan.  beat cream cheese and sugar with mixer until blended.  add pumpkin, spice and vanilla.  mix well.  add eggs, 1 at a time.  mixing after each just until blended.  pour into crust.  bake 1 hour 20 minutes or until center is almost set.  loosen cake from rim of pan,  serve with cool whip.

 

very berry pie

 

1 3/4 c whipped topping

1 graham cracker crust

1 c fresh raspberries

1 c fresh blueberries

1 T sugar

1 c milk

1 pkg white chocolate pudding mix

 

spread 1/4 c whipped topping into crust.  combine berries and sugar, spoon 1 c over topping.

in bowl whisk milk and pudding mix for 2 minutes.  let stand.  spoon over berries.  spread with remaining whipped topping.  top with remaining berries.  refrigerate for 45 minutes.  makes 8 servings

 

yogurt raspberry pie

2 cartons 8-oz raspberries

1 carton frozen whipped topping

1 graham cracker crust

fresh raspberries

 

place yogurt in a bowl.  fold in whipped topping.  spoon into crust.  top with raspberries.  refrigerate until serving

Pear Pie

Ingredients:

-9" unbaked pie crust- (I usually use Betty Crocker's recipe w/ half butter, half shortening) 

-3 eggs

-1/3 cup all-purpose flour

-1 cup white sugar

-1 teaspoon almond extract

-1/4 cup melted butter

-3 pears-peeled, cored and sliced

Directions:

1. Preheat oven to 375 degrees

2. In large bowl, combine eggs, flour, sugar, almond extract and butter, Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.

3. Bake in preheated oven for 15 minutes, then reduce to 350 degrees and bake for 25 to 35 minutes or until custard is firm.

Cool completely before serving.

This was what it looks like before putting it into the oven.

I like to bake it in a spring form pan.  This makes it especially easy to do the crust.  I don't worry about making fancy edges.  I like the rugged edges I get when I remove the sides of the pan.

pie crust

combine:
2 1/2 c flour
1 t salt

cut into flour:
1 c shortening

combine
1/4 c cold water
1 T white vinegar
1 beaten egg

add liquid to dry with fork until dough sticks together

divide into two balls. place between two pieces wax paper and roll out.
remove top wax paper and place dough upside down in pie dish.
trim edges and crimp with fork along edge.
fill and bake at 375 for 10-12 minutes

Key Lime Pie

INGREDIENTS FOR THE CRUST
1 cup + 2 Tbsp. pretzel crumbs
3 Tbsp. sugar
7 Tbsp. butter (melted)

• Preheat the oven to 350 degrees. Lightly grease a 9" pan with non-stick baking spray.
• Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well.
• Add the sugar and melted butter, mixing to combine; you can do this right in the food processor.
• Press the mixture into the bottom and up the sides of the prepared pan.
• Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

INGREDIENTS FOR THE FILLING
½ cup fresh lime juice (3 to 4 limes)
4 tsp. grated lime zest
4 egg yolks
1 (14 oz.) can sweetened condensed milk

• It's easiest to remove the lime zest from whole limes so start with that.
• Cut the limes in half and squeeze out the juice being careful to not include any seeds.
• Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
• Beat in the milk, then juice and set aside at room temp till it thickens. Pour into the crust and smooth with a spatula.
• Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft looking. Cool for several hours before serving. Top with whipped cream and a garnish of crumbled pretzels.

Peach and Blueberry Cobbler

Serves 8


Nonstick cooking spray
4 ripe peaches, peeled, pitted and sliced
1 cup fresh blueberries
¼ cup plus 2 tablespoons granulated Splenda
¾ cup plus 1 tablespoon
Bisquick baking mix
1 tsp ground ginger
¼ tsp ground cinnamon
¹⁄³ cup skim milk
2 tbsp turbinado sugar, such as Sugar in the Raw

Directions
Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.

Chocolate Chip Pie

1 1/2 cup melted butter
3 cups brown sugar
6 eggs
3 teaspoons vanilla
2 teaspoon baking powder
3 cups flour
2 cups chopped walnuts
2 cups mini milk chocolate chips

Combine sugar and melted butter. Then add eggs and vanilla, mix well. Then add flour and baking powder. Once it is all incorporated, add nuts and chocolate chips. Spread onto a greased cookie sheet and bake at 325 for approximately 40 minutes, or until toothpick comes out clean. Serve warm with ice cream and caramel sauce. Enjoy!

Caramel Apple Pizza

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 2 tablespoons canola oil
• 1 tablespoon light corn syrup
• 1 teaspoon Vanilla Extract
• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 
  TOPPING:
• 1 package (8 ounces) fat-free cream cheese
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Vanilla Extract
• 3 medium tart apples, thinly sliced
• 1/4 cup fat-free caramel ice cream topping
• 1/4 cup chopped unsalted dry roasted peanuts

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil, corn syrup and vanilla. Combine the flours, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well.
• Press dough onto a 14-in. pizza pan coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack.
• In a small bowl, beat the cream cheese, brown sugar, cinnamon and vanilla until smooth. Spread over crust. Arrange apples over the top. Drizzle with caramel topping; sprinkle with peanuts. Serve immediately. Yield: 12 slices.

Chocolate Mousse Torte

37 nilla waffers divided
4 squares semi sweet bakers chocolate divided
2 pkg chocolate instant pudding
2 c and 2 T cold milk divided
1 tub cool whip-thawed-divided
1 -8 oz pkg cream cheese
1/4 c sugar
3/4 c fresh raspberries

stand 16 wafers around inside edges of a 9 inch pie pan lined with plastic wrap.  melt 3 chocolate squares as directed on pkg.  beat pudding mixes and 2 c milk in medium bowl. add melted chocolate, mix well.  stir in one cup cool whip.  pour into prepared pan.  beat cream cheese, sugar and remaining milk with mixer.  stir in 1 c cool whip and spread over pudding mixture.  top with remaining wafers. refrigerate 3 hours. shave remainng chocolate square into curls.

invert onto plate. remove pan and plastic wrap.  top with remaining cool whip and chocolate curls and berries.

Fresh Fruit Pie

Filling

8 c fruit peeled and sliced

2 c sugar

½ c flour

¼ t nutmeg

1 t cinnamon

½ t allspice

Crust

3 c flour

1 ½ c shortening

1 t salt

1 c cold water

Brush on top

1 egg

¼ c oil

Make  filling.  Pour dry ingredients over fruit and mix together.  Mix crust ingredients (flour, shortening and salt)  with a fork and then fingers.  Add water to make it stick together.  Pour filling in to crust.  Make topping by mixing egg and oil together.  Brush on top of  pie.  Make 2 pies

Pecan Pie

3  beaten eggs

1 c sugar

½ c light corn syrup

¼ c maple syrup

¼ c melted butter

1/8 t salt

1 t vanilla

1 ¼ c pecans

Crust:

1 1/3 c flour

½ c shortening

1/3 c ice water

½ t salt

Pinch of sugar

Make crust.  Add all dry ingredients then add shortening until moist and crumbly.  Add water and mix with a fork.  Do not over mix but make sure well mixed.  Combine eggs, sugar, syrups, butter, salt, and vanilla in a bowl and mix well.  Pour into unbaked shell.  Arrange pecans on top and bake at 350 for 45-50 minutes

Ice Cream Pie

1 ½ c cold half and half

1 pkg instant chocolate pudding

3 ½ c thawed cool whip

Chocolate crumb crust

½ c semi sweet chocolate chips

½ c mini marshmallows

½ c chopped nuts

Pour half and half into a large bowl.  Add pudding mix and beat until well blended-1-2 minutes.  Let stand 5 minutes or until slightly thickened.  Mix cool whip, chocolate chips and marshmallows and nuts.  Fold whipped cream mixture into pudding: mix well.  Spoon into crust.  Cover with cool whip.  Cool and serve

Fresh Peach Cream Pie

2 heaping c fresh sliced peaches

¼ c sugar

1 T lemon

3 T cornstarch

2 T butter

¼ t almond extract

Pinch of salt

Baked pie shell

Cheese mixture:

1 8-ounce pkg cream cheese

1 t vanilla

1 c powdered sugar

2 c cool whip

Sprinkle peaches with lemon juice and sugar.  Let stand for 1 hour.  Drain peaches and reserve juice.  There should be 1 cup of juice.  Add cornstarch to the juice and cook until it thickens.  Cook until  thickened and then cool a little.  Add peaches, butter, extract and salt.  Cool completely.  Make cream cheese mixture by whipping together vanilla, cream cheese and powdered sugar.  Add cool whip.  Put in bottom of baked shell.  Pour peaches over the top.  Refrigerate.

Cranberry Pie

1 3-ounce pkg raspberry jello

¾ c water

¼ c orange juice

1 can cranberry sauce

1 pie crust

1 pkg instant vanilla pudding

1 c milk

1 c cool whip

¼ c chopped nuts

Dissolve jello in water and orange juice.  Add cranberries; let sit 20 minutes.  Combine instant pudding and milk.  Beat until thick.  Put jello mixture in pie crust. Put instant pudding on top of jello in pie crust.  Top with cool whip and sprinkle with chopped nuts

Apple Pie Filling

Ingredients:
4 1/2 cups white sugar
1 Cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 teaspoons salt
10 cups water
3 T. lemon juice
6 pounds apples

Directions:
1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2-3/4 inch headspace.
4. Fill jars with hot syrup and gently remove air bubbles with a plastic knife (metal may promote cracks in the jars).
5. Put lids on and process in a water bath canner for 20 minutes.

Pie Crust

Ingredients:

• 1 cup flour
• 1/2 cup shortening (or lard)
• 1/4 cup cold water
• 1 tsp salt

Directions:

1. Mix flour and salt in a bowl
2. Using a pastry blender, cut butter until mixture resembles coarse crumbs
3. Add water and stir mixture until moistened
4. Roll dough until desired thickness
5. Place rolled dough into pie pan, trimming the edges
6. Place one of your thumbs against the inside edge of the pie crust.  Using the thumb and index finger of your other hand, press the pastry from the outside into your first thumb to for a crimp.  Continue around the edge

Lemon Pie

Ingredients

• 1 cup sugar
• 1 dash of salt
• 1 1/2 cup water
• 3 egg yolks (save whites for Meringue)
• 2 tbsp butter
• 1/2 tsp grated lemon peel
• 1/3 to 1/2 cup lemon juice (the more juice the more tart the pie)
• 3 tbsp corn starch

Directions

1. Mix xorn starch with sugar (this helps to dissolve the corn starch when the water is added)
2. Add water stirring well
3. Add the remaining ingredients, bring to a boil
4. Boil 1 to 2 minutes, then pour into a baked and cooled pie crust and let it set

Asphalt Pie

 

2 1/4 cups crushed Oreo cookies

4 tablespoons butter, melted

1/2 gallon mint chocolate chip ice cream, softened

hot fudge

caramel sauce

Ready Whip whipped cream

Combine 2 cups of Oreos and the melted butter. Press down onto a 9 inch pie pan. Then add about 1/4 cup of hot fudge. Scoop ice cream onto the crust until pie is completely covered. Put in freezer for about 3-4 hours. Before serving top with reserved Oreos, caramel sauce and whip cream!   

Frosty Peanut butter pie

4 ounces cream cheese softened

¼ c peanut butter

¼ c sugar

1 t vanilla

1 pkg frozen whipped topping

1 chocolate crumb crust

2 t chocolate syrup

Beat cream cheese, peanut butter, sugar and vanilla until smooth,  fold in whipped topping.  Spoon into crust. Drizzle with chocolate syrup.  Cover and freeze for 4 hours until set.