Pumpkin Pie ala Paula Dean

Pumpkin Pie

• 1 (8-ounce) package cream cheese , softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Sweet Corn from Angie Peterson

Ingredients

2 bags of frozen corn

1/2 cube of butter

4 oz of cream cheese

2 tsp sugar

salt and pepper 

Instructions

You can cook in microwave or oven at 350. 

Heat till everything is melted then stir well and heat again till hot.... I leave in oven about 30 minutes.

Sauerkraut Chicken from Scott's Granny

3 chicken breasts, chopped
6 potatoes cut in chunks
1 c apple juice
1/4 c brown sugar
1 tsp. ginger
1/2 Tbsp curry powder
2 c sauerkraut

Simmer all ingredients in covered pan
(We are fond of sauerkraut so I generally add more than 2 c.)

Mini Chicken n' Broccoli Pies

Chicken-Broccoli Mixture

1tablespoon vegetable oil

1lb boneless skinless chicken breasts, cut into bite-size pieces

1medium onion, chopped (1/2 cup)

1cup Green Giant® frozen chopped broccoli, thawed and drained

1/2teaspoon salt

1/4teaspoon pepper

1cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2cup Original Bisquick® mix

1/2cup milk

2eggs

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
• 4 Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Mini Greek Burger Pies

Burger Mixture

1lb lean (at least 80%) ground beef or ground lamb

1large onion, chopped (1 cup)

1/4teaspoon red pepper flakes

1/2cup diced roasted red bell peppers (from 16-oz jar)

1/2cup feta cheese, crumbled (2 oz)

Baking Mixture

1/2cup Original Bisquick® mix

1/2cup milk

2 ggs

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in red pepper flakes, roasted red peppers and feta cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Mini Pumpkin Pies

 

INGREDIENTS

1 cup canned pumpkin (not pumpkin pie mix)

1/2cup Original Bisquick® mix

1/2cup sugar

3/4cup evaporated milk

1 1/2teaspoons pumpkin pie spice

1teaspoon vanilla

2eggs

1cup frozen (thawed) whipped topping, if desired

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• 3 Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Mini Chicken Pot Pies

Chicken Mixture

1tablespoon vegetable oil

1lb boneless skinless chicken breasts, cut into bite-size pieces

1medium onion, chopped (1/2 cup)

1/2cup chicken broth

1cup frozen peas and carrots

1/2teaspoon salt

1/4teaspoon pepper

1/4teaspoon ground thyme

1cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2cup Original Bisquick® mix

1/2cup milk

2eggs 

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.