Pumpkin Pie

Ingredients
1 (8 oz) package cream cheese, softened
1 (15 oz) canned pumpkin (not pie filling)
1/2 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1 whole egg
2 egg yolks (slightly beaten, all eggs)
1 cup half and half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 frozen Pillsbury pie crust (or 1 deep dish, baking time will be longer)
Whipped cream (optional)

Directions
Preheat oven to 350 degrees.

Follow directions for pie crust.

Filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add pumpkin and beat until combined. Add sugars and salt, beat until combined. Add the eggs, half and half, and melted butter, beat until combined. Add vanilla, cinnamon, and pumpkin pie spice, and beat for 1 minute.

Pour the filling into the warm prepared pie crusts and bake for 50 minutes, or until center is set. Place pie on wire rack and cool to room temperature.

Note: It took 1 hour and 5 minutes to completely cook my 2 pies, so I suggest inserting a toothpick every 10 minutes after the first initial 50 minutes has passed, till toothpick comes clean.

Melissa Frederick (Idea from Paula Deen's recipe)

Bisquick Garlic Biscuits

2 c. Bisquick
2/3 c. milk
1/2-1 c. grated cheddar cheese
1 1/2 tsp. garlic salt
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1 tbsp. melted butter

1/2 c. butter
1 garlic clove (minced)
1/2 tsp. dried parsley

Mix Bisquick, milk, garlic salt, garlic powder, cheddar cheese, and melted butter until combined
.
Drop balls of dough onto an greased baking sheet and bake at 400 degrees for 8 to 10 minutes or until done.

Melt butter in a sauce pan and add garlic and parsley and cook for 1 minute. Brush on rolls while still on the pan and hot.

Enjoy!!

By: Melissa Frederick

Creamy Jalapeno Goodness

16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
1 whole large jalapenos, roughly chopped
3-4 slices of pickled jalapenos, roughly chopped
1/2 tomatillo, roughly chopped
1 cloves garlic, minced
2 Tbsp milk

1/3 cup fresh cilantro
1 whole lime, juiced
2 Tbs of jalapeno juice

Mix everything together pour into a food processor and pulse until finely blended together. Pour into serving bowl and dip chips or veggies, marinate some chicken for a couple of hours, use as a topping for quesadillas, enchiladas, tacos, etc............. Enjoy!!!

Note: For a different taste substitute the tomatillo for 1/4 cup canned green chilies undrained, and only use milk no jalapeno juice.

When marinating chicken make sure to save some to put on top of the chicken after its cooked.


By: Melissa Frederick

Grandma Bingham's Famous Cookies

This side Half Recipe,This side Whole Recipe

2,4 cups flour
2 1/2,5 cups blended oatmeal
1,2 tsp baking soda
1,2 tsp baking powder
1/2,1 tsp salt
1,2 cups butter
1,2 cups brown sugar
1,2 cups sugar
2,4 eggs
1,2 tsp vanilla
12oz,24oz chocolate chips
4oz,8oz Hershey Bar (grated)
1 1/2,3 cups chopped nuts (your choice) 

-Measure oatmeal and then blend in a blender to a fine powder.
-Mix flour, oatmeal, soda, powder, and salt together and set aside.
-Cream butter and both sugars together.
-Add eggs and vanilla and mix until combined.
-Slowly incorporate flour mixture until combined.
-Add chocolates and nuts and stir till combined.
-Roll into balls, and place two inches apart on a greased cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 56,112 cookies.

Grandma Bingham always made a large batches of cookies for friends and neighbors, and she always had a cookie jar full of cookies in her home! Thank you Grandma!

Chicken Pizzaiola

3 cups tomato sauce, homemade or jarred
4 boneless, skinless chicken breasts
2 ounces (1 cup) Parmesan cheese, grated
4 ounces (1 cup) mozzarella, shredded
2 ounces pepperoni, sliced thin

Adjust an oven rack to the middle position and preheat to 450 F. Spread the tomato sauce in a 9x13-inch baking dish.

Pat the chicken dry with paper towels and season with salt and pepper. Spread the Parmesan in a shallow dish, then add the chicken, turning to coat. Lay the chicken on top of the tomato sauce. Bake for 15 minutes.

Remove the chicken from the oven and sprinkle the mozzarella and pepperoni over it. Increase the oven temperature to 475 F and continue to bake until the cheese melts and the chicken is cooked through (an instant read thermometer should read 160 F), about 5 more minutes.

http://traceysculinaryadventures.blogspot.com/2010/02/chicken-pizzaiola.html

Buttermilk Blueberry Breakfast

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon (optional)
3/4 cups + 2 tablespoons sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

**1 tablespoon of sugar for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup + 2 tablespoons of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Pesto-Ravioli Casserole or Lasagna Slow Cooker

1 cup ricotta cheese
1/2 basil pesto
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 jar 24oz chunky pasta sauce
1 package of frozen beef filled ravioli, or your favorite kind (do not thaw)
2 cups of Italian cheeses or fontina cheese shredded

In small bowl, mix ricotta cheese and pest. Stir in mozzarella and Parmesan cheeses.

Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of either Italian cheese or fontina cheese. Top with 1 cup of pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.

Cover cook on low heat for 3 hours.

Sprinkle 1 cup of Italian cheese or fontina cheese over ravioli, cover and cook 30 minutes longer or until ravioli is tender.

Note: You could easily turn this into a lasagna instead. You will need an extra jar of pasta sauce. Brown and season hamburger meat, or whatever you desire, and use the No-Boil Lasagna noodles and layer in the crock pot starting with sauce, noodles, meat and cheese and repeat. Cook as directed above.

Pillsbury

Shredded Beef Roast Slow Cooker

1 beef roast (fat trimmed)
1 can of French Onion Soup, or 1 beef bouillon cube with 1 cup of water
McCormick Seasoning Salt, pepper, onion powder, garlic powder, ground cumin, garlic pepper, garlic salt

Extras:
Rolls
BBQ sauce
Queso Cheese
Shredded Cheese
Etc...

Mix all the seasonings together and coat the roast, put in crock pot, add the liquid you choose. Cook slow all night when you go to bed, switch it to high for half the day, and the rest of the day switch it back to low until you are ready to eat.

Separate liquid from roast and shred roast in crock pot. Add enough liquid back to roast to keep from drying out.

Add roast to a roll and top with your favorite toppings! Enjoy!

By: Melissa Frederick

Shredded Salsa Pork Roast Slow Cooker

1 Boston Butt or Pork Roast (Fat trimmed)
2 cups of your favorite Salsa
2 4oz cans of green chilies
Garlic Powder
Black Pepper
Onion Powder
Garlic Salt

Fixings:
Small tortillas
Lettuce
Tomato
Mozzarella shredded
Sour Cream
Etc....


Mix enough of the seasonings to coat the roast, place in slow cooker, cover with salsa and green chilies. Cover and cook on slow for 8 hours.

When finished cooking, drain the liquid into a separate bowl and shredded the roast in the crock pot, add enough liquid back to the roast so that it will not dry out, but is not really juicy.

Roll it up in a tortilla and add your favorite toppings and enjoy!

Idea from Stacy Ricks! Thanks!