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Sweet Potato Cream Cheese Pie Recipe

Ingredients
CRUST

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon salt
  • 1/3 cup ice water
  • 1 cup butter-flavored Crisco, frozen and cut into small pieces
  • 1 large egg
  • 1 teaspoon apple cider vinegar

    FILLING
  • 1 cup baked sweet potato (peeled), packed
  • 3 eggs, slightly beaten
  • 6 oz. cream cheese, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted and cooled

Direction

  1. For the crust:
    • In food processor, combine the flours and salt.
    • Add the shortening pieces and pulse until dough resembles coarse crumbs.
    • Set aside. In a small bowl, beat together the egg, vinegar, and water.
    • Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together
    • Do not over mix. Form dough into 2 discs, wrap in plastic, and chill for at least one hour overnight.
    • Roll out one piece of pie crust into a 12-inch circle.
    • Fit into a 9-inch deep-dish pie pan and flute edges.
    • Reserve 2nd piece of dough for another time by freezing it.
  2. For the filling:
    • Preheat oven to 350°F. Mash sweet potatoes.
    • Add all the other ingredients to sweet potatoes and mix with mixer until smooth.
    • Pour into pie shell.
    • Bake for 20 to 30 minutes or until set.
    • Remove from oven.
    • Cool completely.
    • Garnish with whipped cream.

Category:

baking, Holiday Recipes, Pies, Recipes, Seasonal

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Delicious Pumpkin Walnut Pie Recipe

INGREDIENTS

CRUST

  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 1½ sticks (3/4 cup) cold unsalted butter
  • ¼ cup cold Crisco shortening
  • 4 to 6 tablespoons ice water

Filling

  • 2/3 cup golden brown sugar, packed
  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1½ cups canned solid-packed pumpkin
  • 2 tablespoons mild-flavored (light) molasses
  • 3 large eggs
  • 1 cup whipping cream

TOPPING

  • 4 tablespoons butter
  • 1 cup chopped walnuts
  • 3/4 cup packed brown sugar

Decoration (Optional)

  • 1 cup whipping cream plus
  • 3 tablespoons powdered sugar

Directions

  1. For the crust:
    • In a food processor, add flour and salt. Pulse to mix.
    • Add cold butter and Crisco, which have been cut into small pieces.
    • Pulse 6 to 8 times until mixture resembles coarse meal with some small pea-size butter lumps.
    • Drizzle 4 tablespoons ice water evenly over mixture and pulse 3 to 4 times more until dough holds together.
    • Add more water, 1 tablespoon at a time, until dough holds together.
    • Form into 2 balls, and then flatten each into a disc.
    • Wrap discs separately in plastic wrap and refrigerate at least 1 hour.
    • On a lightly floured surface with a lightly floured rolling pin, roll out one piece of dough into a 10-inch round (about ½ inch thick).
    • Fit a 9-inch pie plate with one piece of dough and flute edges. Refrigerate (or freeze) while preparing filling. Reserve 2nd piece of dough for another time by freezing it.
  2. For the filling:
    • Place baking sheet in oven and preheat to 450°F.
    • Whisk brown sugar, sugar, flour, salt, cinnamon, allspice, cloves, and ginger together in large bowl to blend .
    • Whisk in pumpkin, molasses, eggs, and whipping cream. Pour mixture into frozen crust.
    • Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
    • Cool completely. Preheat broiler. Prepare Walnut Crunch topping.
  3. For the walnut crunch topping:
    • In a small saucepan, over low heat, melt butter.
    • Stir in walnuts and brown sugar and mix until thoroughly combined.
    • Spoon evenly over pie.
    • Broil pie 3 minutes, 5 to 7 inches from broiler, or until topping is golden and sugar dissolves.
    • Cool pie again on wire rack.
  4. For optional decoration:
    • In a small bowl, beat heavy whipping cream and powdered sugar with electric mixer until stiff peaks form.
    • Pipe around edge of cooled pie.

Category:

baking, Holiday Recipes, Pies, Recipes

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Easy Turkey & Broccoli Alfredo Recipe

Turkey & Broccoli Alfredo

Prep/ cook time: 20 minutes

Ingredients:

  • Cream of mushroom soup (10 oz)
  • 1 pack of linguine (8 oz)
  • 1/2 Cup milk
  • 1 cup fresh or frozen broccoli
  • 1/2 cup grated Parmesan cheese
  • 4 tsp ground black pepper
  • 2 tbsp butter or margarine
  • 1-pound skinless, boneless turkey, cubed

Directions:

  1. Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time.
  2. Drain and set aside.
  3. In medium skillet over medium-high heat, heat butter. Add turkey and cook until browned, stirring often.
  4. Add soup, milk, cheese, pepper, and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.

Makes 4 servings

Quick and Delicious Cooking Ideas

Category:

Recipes, turkey Recipes

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Delicious Holiday Lollipops Recipe

Makes 6 lollipops.

Ingredients

  • 3 1/4 cups white chocolate melts, from 2 (12 oz.) pkgs.
  • 6 tsp. oil
  • 1/4 cup red candy melts
  • 1/4 cup green candy melts

Other things needed.

  • Round Cookie Treat Pan (Cookie pans with 6 (3 1/2″-diameter, 1/4″-deep) round molds)
  • Coarse red and or green decorating sugars
  • 6 (6″ long) lollipop sticks

Directions

MELT CANDY:

  1. In microwave-safe bowl, microwave 3 cups white chocolate melts with oil on Medium 1 minute; stir.
  2. Microwave in 30-second intervals until melted and smooth. In separate bowls, microwave red, green candy melts and remaining white chocolate melts on Medium in 30-second intervals until melted and smooth; transfer to separate plastic food storage bags. Snip 1 corner of each bag.

MAKE LOLLIPOPS:

  1. Sprinkle decorating sugar around inside edge of some molds.
  2. Pipe dots of assorted candy colors into molds to cover. Swirl with toothpick. Carefully cover halfway with candy-oil mixture.
  3. Place sticks in molds; cover with additional candy-oil mixture. In other molds, cover bottoms completely with decorating sugars.
  4. Carefully cover halfway with melted white mixture. Place sticks in molds; cover with candy-oil mixture.
  5. Let stand until set, about 2 hours. Remove from molds.
  6. Enjoy and happy holidays.

Category:

Candies, Party Food, Recipes, Seasonal

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Holiday Red Raspberry Chocolate Bars

Recipe by Karen Brickhouse

Makes 36 bars

Ingredients

  • 2½ cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup finely chopped pecans
  • 1 egg, beaten
  • 1 cup (2 sticks) cold butter or margarine
  • 1 jar (12 oz.) seedless red raspberry jam
  • 1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates

Directions

  1. Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
  2. Stir together flour, sugar, pecans, and egg in  a  large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
  3. Press remaining crumb mixture o the  bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
  4. Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
  5. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.


Category:

baking, Cakes /Bar, other, Party Food, Recipes, Seasonal

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Delicious Turkey with Honey and Herbs

Prep: 10 min. Bake: 3½ hours Makes: 18 servings

Ingredients

  • 1 turkey (14 to 16 lbs.)
  • ¼ cup olive oil
  • 2 tsp. dried thyme
  • 1½ tsp. salt, divided
  • 1/4 tsp. pepper, divided
  • 1 cup honey
  • 1 cup corn syrup
  • 1/4 cup butter, melted
  • 2 tsp. dried rosemary, crushed
  • 1 tsp. rubbed sage
  • 1 tsp. dried basil

Directions

  1. Brush turkey with olive oil; tie the drumsticks together. Place the turkey breast side up on a rack in a roasting pan.
  2. Combine the thyme, 1 tsp. salt and 1 tsp. pepper; sprinkle evenly over turkey. Bake the turkey, uncovered, at 325° for 2 hours .
  3. In a bowl, combine the honey, corn syrup, butter, rosemary, sage, basil, and remaining salt and pepper. Brush over turkey.
  4. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings.
  5. Cover loosely with foil if turkey browns too quickly. Remove turkey from oven. Cover and let stand for 15 minutes before carving.

Category:

Fall, Lunch/ Dinner, Party Food, Recipes, Seasonal, Seasonal, turkey Recipes, winter

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Easy Dinner rolls for the Holidays

Prep: 30 min. and rising time / Bake:15 min. /Makes: 1 dozen

  • 3 cups All-purpose flour
  • 2 tbsp. Sugar
  • 1 pkg. (1/4 oz.) active dry yest
  • 1 tsp salt
  • 1cup water
  • 2 tbsp butter
  • Melted butter

Steps

  1. In a bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat water and butter to 1200- 130°.
  2. Add to dry ingredients; beat until blended. Add egg; beat on low speed 30 seconds, then on high for 3 minutes. Stir in the remaining flour (batter will be stiff). Do not knead. Cover; let rise in a warm place until doubled, about 30 minutes.
  3. Stir the dough down. Fill 12 greased muffin cups half full. Cover and let the dough rise until doubled, about 15 minutes.
  4. Bake at 350° until golden brown, 15-20 minutes. Cool 1 minute before removing from pan to a wire rack. Brush tops with melted butter.

Category:

baking, bread, Lunch/ Dinner, Recipes, Seasonal

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Easy Slow Cooker Thanksgiving Turkey Recipe


Prep: 25 min. Cook: 3 hours Makes: 12 servings

Ingredients

  • 2 boneless skinless turkey breast halves (2 to 3 lbs. each)
  • ½ tsp. salt
  • ½ tsp. pepper
  • 3 fresh thyme sprigs
  • 2 Tbsp. butter
  • 1 cup whole-berry cranberry sauce
  • 1 cup apple cider or apple juice
  • ½ cup chicken stock
  • 1 envelope onion soup mix
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Worcestershire sauce
  • ¼ cup all-purpose flour
  • ¼ cup water

Directions

  1. Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper.
  2. Add thyme and dot with butter. Combine cranberry sauce, cider, chicken stock, onion soup mix, maple syrup and Worcestershire; pour over turkey.
  3. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°. Remove turkey and keep warm.
  4. Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cooking juices to a boil; gradually stir in the flour mixture until smooth.
  5. Cook and stir until thickened, about 2 minutes. Slice the turkey; serve with gravy.

Category:

Lunch/ Dinner, Recipes, Seasonal, turkey Recipes

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Easy Holiday Chocolate-Peanut Butter Cupcakes

PREP: 20 min. plus baking and cooling MAKES: 24 servings

What you need

For the Cupcakes

For the Filling

For the Glaze

  • 1-1/2 cups thawed Cool Whip Whipped Topping
  • 4 squares Semi-Sweet Chocolate

For the Topping

  • 1/4 cup Dry Roasted Peanuts, chopped

Make It

  1. Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
  2. Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
  3. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
  4. Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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Delicious Cream Cheese Bundt Cake Recipe

Makes 1 [15-cup] Bundt Cake

Ingredients

  • 1 (8-ounce) package cream cheese, softened and cubed
  • 2 tablespoons granulated sugar
  • 4 cups plus 2 teaspoons all-purpose flour, divided
  • 5 large eggs, room temperature and divided
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cups unsalted butter, softened
  • 1/4 cups firmly packed light brown sugar
  • 3 large Granny Smith apples, peeled and cored
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons whole milk, room temperature
  • 2 tablespoons cane syrup
  • Garnish: chopped pecans

Directions

  1. Preheat oven to 325°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and 2 teaspoons flour at medium-low speed until creamy, stopping to scrape sides of bowl.

3. Add 1 egg; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Transfer to a medium bowl and refrigerate.

4. In a large bowl, whisk together cinnamon, baking soda, salt, ginger, nutmeg, and remaining 4 cups flour.

5. Using the large holes of a box shred apple. Add apple and vanilla to butter mixture; beat at low speed for 1 minute. Gradually add flour mixture beating just until combined.

6. Spray a 15-cup Bundt pan with baking spray with flour. Spoon half of batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles. Using the back of a spoon, make a 1/2-inch-deep trench in center of batter in pan, leaving a 1/4- to 1/2-inch border around edges.

7. Spoon alternating dollops of batter and cream cheese mixture into trench. After completing 1 ring in pan, spoon batter over cream cheese mixture dollops and vice versa until all cream cheese mixture is used.

8. Drag a butter knife through center of each dollop to swirl into batter. (It’s OK if some cream cheese mixture touches sides of pan.) Spoon and gently spread remaining batter on top, covering cream cheese mixture. Do not tap pan. Smooth top of batter.

9. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.

10. In a small bowl, whisk together confectioners’ sugar, milk, and cane syrup until smooth. Drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate in an airtight container for up to 3 days.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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