Lana’s Cheesecake

1 sleeve graham crackers, crushed

1/4 c sugar

1/4 c butter, melted

8 oz block cream cheese 

3/4 c powdered sugar

2 c (1 pint) whipping cream

1 can blueberry pie filling 

Mix cracker crumbs, sugar and butter. Press into a 9x13 dish. Whip cream cheese with powdered sugar, then whip in cream. Layer over crust and chill. To serve, cut squares and top with pie filling.

savage sweet potato casserole

3 cups yams 

1/2 cup sugar 

1/2 teaspoon salt 

2 eggs, beaten

1 stick of butter, melted 

1/2 can evaporated milk 

1/2 teaspoon vanilla 

     topping 

1/2 cup flour 

1 cup brown sugar 

1 cup chopped pecans 

1/3 cup melted butter 

pinch of salt

Cut yams into chunks and boil 30-45 minutes. Pull off the peel and mash. Mix in other ingredients and pour into baking dish. Mix topping ingredients and sprinkle over top. Bake at 350° for 45 minutes.

Almond Crunch Pie

 

3 egg whites

1 c. superfine sugar *

1 tsp. vanilla

pinch of salt

20 Ritz crackers, crushed

1 c. pecans, chopped

Beat egg whites until stiff. Add sugar, vanilla and salt, then beat for 30 more seconds. Fold in crumbs and nuts. Spread into a 9” pie plate which has been misted with cooking spray. Bake at 350° for 25-30 minutes until golden brown. Cool.

topping:

2 c. heavy cream

1 ½ tsp. almond extract

1 tsp. vanilla

2 tsp. sugar

Whip cream to soft peaks. Add all other ingredients and whip to stiff peaks. Spoon onto completely cooled pie shell using circular strokes. Serve immediately.

*(or just pulse regular sugar in blender or food processor for 30 seconds or so)

Wreath Cookies

Wreath Cookies


1/2 cup butter or margarine
34 large marshmallows (nearly one 10 oz. pkg.)
1 t. green food coloring
1 t. vanilla
4 c. Cornflakes
cinnamon red hot candies

Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring and vanilla. Pour over cornflakes in a large bowl and mix well.

Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with buttered fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

This is another treat that's great for other holidays (images are linked):

Christmas trees decorated with craisins

(Christian, Porter and Breck in preschool, Dec. 2009)

pumpkins


nests

Cranberry Salad

Holiday Cranberry Salad

half a bag of fresh cranberries
1 c. sugar

1 large pkg. cherry Jello
2 c. boiling water

1 20 oz. can crushed pineapple, drained but keep the juice
1 c. chopped celery (about four stalks)
1 c. apple, peeled and shredded (about an apple and a half)
1/2 c. chopped walnuts or pecans
Cool Whip



Mince the cranberries (I use a food processor, you should end up with about 1 cup). Stir in the sugar and let stand (not in refrigerator).

Add the jello to the boiling water and stir until it dissolves. Stir in pineapple juice (drained from the can of crushed pineapple) and refrigerate.

In another bowl, mix together the crushed pineapple, chopped celery, shredded apple (I do the celery and apple in the food processor), chopped nuts, and the cranberry mixture from above. Add the jello mixture and stir well. Pour into a 8x8 or 9x11 glass baking dish. Refrigerate until firm.

Top or serve with Cool Whip.


*I always make fun of Lana because she puts the Cool Whip into a bowl to serve it instead of just leaving it in the tub it comes in. I always say it tastes much better that way ;)

Turtle Pumpkin Pie

Turtle Pumpkin Pie (from the Kraft foods website)

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.

Makes:10 servings

Thanksgiving Fruit Salad

Drain the fruit before adding to salad. Use sweetened coconut flakes.

Party Vegetables

Mom's Stuffing

Mom's Stuffing

2 loaves of bread, cubed and dried all day & night
1 ½ large white onions, diced
1 pt. Chicken broth
½ lb. Butter, melted
½ c. celery, diced
2 c. craisins
2 c. pecans, roughly chopped
½ T. salt
1 T. sage
2 t. poultry seasoning
½ t. pepper
2 lbs. Sausage, browned and drained
2 eggs

Put half of the onions in a blender and blend with the eggs and most of the broth. Mix this and rest of ingredients, add rest of broth if it needs to be more moist. Stuff turkey. Put remainder in covered casserole dish and bake with the turkey for the last hour.