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Sour Cream Lemon Pie

3  1/2 T Cornstarch

1 Cup Sugar

¼ Cup Butter

1 Cup Sour Cream

1 T Lemon Rind

½ Cup Lemon Juice

3 Egg Yolks, beaten

1 Cup Milk

1 Cup Heavy Cream (can add 1/4 cup powdered sugar and 1 tsp. vanilla if you prefer)

In saucepan combine sugar, cornstarch, lemon rind, lemon juice, egg yolk, and milk.  Heat until thick.  Add butter.  Let cool to room temperature.  Add sour cream.  Pour into baked pie shell.  Topped with whipped heavy cream.

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Sopapilla Cheesecake 

2 cans crescent rolls, divided
2 (8-oz.) pkg. cream cheese,softened
1 cup sugar
1 tsp. vanilla
¼ cup butter, melted
Cinnamon and sugar to taste
Honey (optional)

Preheat oven to 350. Unroll and spread 1½ cans crescent rolls on the bottom of an ungreased 9 x 13 pan. In
a medium bowl, beat cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread
remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes.
If desired, lightly drizzle with honey. Cool to room temperature before serving. Refrigerate any leftover dessert.

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S’mores Popcorn

Ingredients:

1/2 box of Golden Graham cereal

1/2 bag of miniature marshmallows

1 & 1/2 bags of Tender White Orville Redenbacher Popcorn

A whole bag of chocolate chips – melted

Pop your popcorn.

Mix your cereal, popcorn & marshmallows in a bowl.

Melt your chocolate in a microwaveable bowl.

Spread your dry mixture on a large baking sheet.

Drizzle your melted chocolate over the dry mixture.

Wait for your chocolate to get firm, and eat!

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S’more Dip

  • 1 1/2 cup semisweetchocolate chips
  • 1 can (14 oz) sweetened condensedmilk(not evaporated)
  • 1/2 cupmarshmallow creme
  • 1 box (13 oz) grahamcracker honey sticks
  • 1) In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.
  • 2) Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
  • 3) Serve immediately with graham sticks for dipping.
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SAUSAGE DIP

24 oz sour cream

3 lbs sausage

3 lbs cream cheese

1 lg onion

1 diced pepper

1 can diced jalapenos (I just use 1-2 jalapenos and no chili peppers)

2 cans whole chili peppers

Chop peppers and onion. Brown sausage with onion and add peppers.  Add sour cream and cream cheese till warm and bubbly.  (Matt usually adds more sour cream).

This is a huge amount cut it in thirds.

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Red Velvet Cheesecake Recipe

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Directions

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar;
  2. press mixture into bottom of a 9-inchspringform pan.
  3. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute.
  4. Addeggs and next 6 ingredients, mixing on low speed just until fully combined.
  5. Pour batter into prepared crust.
  6. Bake at 325° for 10 minutes;
  7. reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
  8. Run knife along outer edge of cheesecake.
  9. Turn oven off. Let cheesecake stand in oven 30 minutes.
  10. Remove cheesecake from oven;
  11. cool in pan on a wire rack 30 minutes.
  12. Cover and chill 8 hours.
  13. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth;
  14. gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.
  15. Remove sides of springform pan.
  16. Garnish, if desired.
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Pumpkin Recipe

Mix:

1 large can of pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

4 tsp pumpkin pie spice

1 cup sugar

1 can evaporated milk

3 eggs

1/2 tsp salt

pour into 9*13 pan

sprinkle 1 yellow cake mix on the top, melt 1 1/2 cubes butter or margarine  drizzle over the over the top

Bake 350 for 50-60 minutes.
—
Becky

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Pumpkin Pie Cheesecake with Ginger Crust

Ginger Crust

2 cups ginger cookies, ground

2 Tbs. brown sugar

1 tsp. ground ginger

¼ cup butter, melted

Cheesecake filling

2 – 8 oz. pkg. cream cheese

¾ cup sugar

2 eggs

1 – 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 cup sour cream

1 ½ tsp. cinnamon

½ tsp. nutmeg

½ tsp ginger

½ tsp. cloves

½ tsp. allspice

½ tsp. salt

whipped cream (optional)

Preheat oven to 350 degrees.  To make crust grind ginger cookies in a blender or food processor until fine.  Mix in brown sugar and ginger.  Add melted butter and blend thoroughly.  Press firmly into the bottom of a 9-inch spring form pan.  Bake 10 minutes.  Turn oven down to 325 degrees and allow the crust to cool while you are making the filling.

With an electric mixer, beat the cream cheese until smooth.  Gradually beat in sugar.  Beat in eggs, one at a time.  In a separate bowl, blend pumpkin and sour cream with spices and salt, mixing well.  Stir gently into the cream cheese mixture by hand.  Pour cream cheese filling into the crust.  Place a large piece of aluminum foil on your counter.  Wrap the pan tightly with the foil.  Place cheesecake in a large roasting pan.  Fill the pan with very hot water (1 inch up the side of springform pan) to make a water bath.  Bake cheesecake 1 hour.  Turn oven off and leave cheesecake in oven to cool for 1 more hour.  Chill in the refrigerator.  Just before serving, garnish with whipped cream, if desired.  Refrigerate any leftovers.  Serves 10-12.

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Pumpkin Oat Pancakes with Caramelized Apples and Pecan Topping

Here is what you need:

For about 8-10 good size pancakes:

3 cups  of pancake mix

1 1/2 tsp ground cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 egg

3/4 cups oats

2 1/2 cups water (or more or less according to your desired consistency)

Mix the pancake mix and spices together.  Add the pumpkin and the egg and mix together.  Add the oats.  Then add the water until it gets to a thick but pancake-like consistency.  Use a 1/2 cup measuring cup, scoop mixture onto a medium- hot griddle with melted butter on it. This is a thick mixture so don’t cook it on too high of a temperature so the insides have time to cook.

For the topping:

Peel and cut up 3 apples (I used Gala).  Heat a frying pan on medium-high heat with 2 T butter.  Add the apples.  Cook until the outsides are caramelized.  Add to the top of pancakes with chopped pecans and maple syrup.

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Pork Burritos

Pork

1 Can Green Chillis

1 Tbs Chilli Powder

½ package Taco Seasoning

1 Tbs Garlic

1 Cup Water

1 Tbs Chicken Base

1 Tbs Salt

 

Add all ingredients to a crock pot.  Cook on low for 8-10 hours.