Apple Pie

1/2 cup sugar
1/2 cup brown sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 1/2 cups tart apples, peeled and thinly sliced
1 tablespoon lemon juice
double crust pie pastry
1 tablespoon butter
1 each egg white
sugar


Heat oven to 400 degrees
.
Combine sugar flour and spices; set aside. In a large bowl combine apples and lemon juice; add sugar mixtures and stir to coat. Line a 9 inch pie pan with bottom crust; add apple mixture and dot with butter; top with 2nd crust; pinch, seal and cut slits in top. Beat egg white until foamy; brush on crust and sprinkle with sugar. Bake for 25 minutes with foil over edge and 20 minutes uncovered.

Banana Cream Cheesecake

1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
8 ounces cream cheese, softened
1/2 cup sugar
8 ounces Cool Whip®, divided
3 banana, sliced
1 3/4 cups cold milk
1 package instant banana pudding mix, 3.4 ounces


Combine the first 3 ingredients, set aside 1/2 cup. Press remaining crumb mixture into bottom and sides of a greased spring form pan. Bake at 350 degrees for 5-7 minutes, cool. In a bowl beat cream cheese and sugar until smooth. Fold in two cups cool whip. Layer half of the bananas on the crust, top with half of the cream cheese mixture, repeat. In a bowl beat pudding mix and milk until smooth. Pour over cream cheese layer, chill. Top with remaining cool whip and remaining crumb mixture. Refrigerate 1-2 hours.

Cashew Pie

1 refrigerated pie crust, prepared as directed
1 cup brown sugar, firmly packed
4 tablespoons butter, softened
1 cup light corn syrup
1 teaspoon vanilla
4 each egg
1 1/4 cup cashews, chopped


Prepare crust as directed. heat oven to 350 degrees. In a mixer beat brown sugar and butter until light and fluffy. Add corn syrup and vanilla, beat until smooth. Add eggs 1 at a time beating well after each egg. Stir in cashews, pour into crust. Bake for 45-50 minutes. Cover edge of crust after 20 minutes.

Chocolate Smore Pie

1 graham cracker pie crust, 9 inch
or
12 Small Graham Cracker Tart Cups
4 Hershey's Chocolate Bars
16 marshmallows, large
1/2 cup milk
2 cups Cool Whip®


In heavy pan combine chocolate bars, marshmallows and milk, heat over low heat until melted and smooth. Cool in ice bath. Fold in Cool Whip. Place in pie crust, top with grated chocolate.

Double Layer Chocolate Pie

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 ounces Cool Whip®
1 chocolate pie crust
2 cups milk
2 packages instant chocolate pudding


Mix cream cheese, milk and sugar until smooth. Gently stir in 1 1/2 cups of cool whip. Spread on bottom of pie crust, chill until set. In bowl mix 2 cups milk and pudding mix. Fold in remaining cool whip. Spread over cream cheese layer. Refrigerate 4 hours or until set.

Double Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 ounces Cool Whip®
1 large graham cracker pie crust, 9 inch
1 cup milk, cold
1 can pumpkin
2 packages instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove


Mix cream cheese, milk and sugar until smooth. Gently fold in 1 1/2 cups cool whip, spread on bottom of crust. Into 1 cup milk add pumpkin, pudding mix and spices. Beat until well mixed, mixture will be thick. Spread over cream cheese layer, refrigerate at least 4 hours.

Easy Pumpkin Pie

            Crust
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

            Filling
              15 ounce pumpkin puree
              12 ounces evaporated milk
              3/4 cup sugar
              1 1/2 teaspoon pumpkin pie spice
              1/2 teaspoon salt
              2 eggs, well beaten


           To make crust, combine flour, salt and sugar.
           Cut in cold butter until butter is the size of small
           peas.  Add just enough water to make the dough
           stick together. Mix lightly and place in a zip lock
           bag and refrigerate for 1 hour.  Roll out crust and
           place in a pie pan. With a fork poke holes all over
           crust, including the sides.  Bake at 400 degrees for
           10 minutes. In a medium saucepan combine all of
           the filling ingredients and mix well. Over medium
           heat cook filling while the crust is baking.  When
           crust is done, remove from oven and add filling.
           Return to oven and bake for 15 minutes.  Reduce
           oven temperature to 350 degrees and bake 40-45
           minutes more. Pie should be firm with a little jiggle
           in the middle.  Cool completely before serving.

Fluffy Caramel Pie

1 1/2 cups gingersnap cookies, crushed
1/4 cup butter
1/4 cup cold water
1 envelope unflavored gelatin
28 caramels
1 cup milk
dash salt
1 teaspoon vanilla extract
1 cup whipped cream


Combine cookie crumbs and butter press into a 9" pie plate. Cover and chill. Place cold water in pan, sprinkle with gelatin, let stand 1 minute. Add caramels, milk and salt, cook over low heat until caramels are melted. Refrigerate 1-2 hours until mixture mounds when stirring. Whip cream to stiff peaks. Stir vanilla into caramel mixture, then fold in whipped cream. Pour over crust, refrigerate overnight. Top with drizzled caramel ice cream topping.

Kool-Aid Pie

           20 squares graham crackers
           2 tablespoons sugar
           1 tablespoon brown sugar
           7 tablespoon butter, melted
           1 package Kool-Aid, any flavor
           14 ounces sweetened condensed milk
           8 ounce cool whip

           In a food processor add graham crackers and
           sugar until finely crumbed. While running
           slowly add butter until combined. Reserve 1
           tablespoons of crumbs, place the rest into a
           9 inch pie plate, press into the bottom and sides.
           Put in refrigerator for 10 minutes.

           In a medium bowl combine Kool-Aid mix and milk,
           fold in cool whip until combined. Place mixture in 
           prepared crust, top with reserved crumbs, refrigerate
           for 3-4 hours before serving.

Lemon Supreme Pie

9 inch pie crust
1 1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 drops yellow food coloring
1/2 cup fresh lemon juice
11 ounces cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups Cool Whip®
2 tablespoons fresh lemon juice


Line unpricked crust with a double layer of foil and bake at 450 degrees for 8 minutes; remove foil and bake 5 more minutes; cool completely.

In a saucepan combine 3/4 cup sugar, cornstarch and salt. Stir in water and bring to a boil over medium heat. Reduce heat, add remaining sugar; cook and stir for 2 minutes until thick. Remove from heat and stir in butter, lemon peel and food coloring. When butter is melted add lemon juice and stir to combine; cool for 1 hour.

In a mixing bowl combine cream cheese and powdered sugar until smooth. Fold in cool whip and lemon juice. Reserve 1 cup of cream cheese mixture spread the rest into prepared pie crust; top with lemon filling. Chill pie for 4 hours then decorate with reserved cream cheese mixture

Lemonade Pie

8 ounces cream cheese, softened
14 ounces sweetened condensed milk
3/4 cup lemonade, frozen concentrate
8 ounces Cool Whip®
10 drops yellow food coloring, optional
1 each graham cracker pie crust, 9 inch


n a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk until well blended. Beat in lemonade concentrate until combined. Fold in cool whip and Food coloring; spoon into crust. Refrigerate for at least 2 hours.

No Bake Lemon Cheesecake

           Small lemon Jell-O mix
           1 cup boiling water
           2 cups graham crackers crumbs, 24 squares
           1/2 cup butter, melted
           1 1/2 cup whipping cream
           8 ounces cream cheese, room temperature
           1 cup sugar
           Juice of 1 lemon
          
           In a small bowl add Jell-O powder into boiling
           water; stir until dissolved. Combine graham
           crackers and butter, press into a 11x7 pan. 
           In a bowl beat whipping cream until stiff peaks,
           set aside.  In a large bowl mix cream cheese and
           sugar until combined. Add lemon juice and mix 
           completely. Add whipped cream and mix until smooth.
           Pour onto prepared crust, refrigerate at least 2 hours.

           

Orange Cream Cheesecake

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter, melted
3 ounces orange gelatin powder
24 ounces cream cheese, softened
1 1/4 cups sugar
5 ounces evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice, frozen concentrate
1 teaspoon vanilla extract
1 envelope unflavored gelatin
8 ounces Cool Whip, thawed
2 cups whipping cream
1/4 cup sugar
Combine 1st 4 ingredients and press into the bottom of a greased spring form pan. Refrigerate at least 30 minutes. Prepare jello per instructions, set aside 1/2 cup at room temperature, chill remaining jello 80 minutes. In a mixing bowl beat cream cheese and 1 1/4 cups of sugar for 2 minutes. Gradually add milk and lemon juice, beat for another 2 minutes. Beat in orange juice concentrate, vanilla. In a small bowl sprinkle unflavored gelatin over 2 tablespoons water; let stand 2 minutes. Stir in 2 tablespoons boiling water and stir until dissolved; stir in room temperature jello until combined; stir into cream cheese mixture. Fold in cool whip and pour over prepared crust. In a mixing bowl, beat cold whipping cream and sugar until soft peaks form, add refrigerated jello (it will be thin). Chill for 30 minutes, then spoon over filling. Refrigerate overnight.

Simple Key Lime Pie

           9 inch prepared graham cracker crust
           3 cups sweetened condensed milk
           1/2 cup sour cream
           3/4 cup Key Lime juice
           1 tablespoon lime zest

           Preheat oven to 350 degrees.
           In a bowl mix milk, sour cream, juice
           and zest until smooth.  Pour into crust.
           Bake for 5-8 minutes until tiny pinhole
           bubbles burst on the surface.
           Cool completely.

           *if you do not have Key Limes, regular 
             limes will work.

Baked Bean Chili

1 pound ground beef
42 ounces baked beans
23 ounces tomato juice
6 ounces V-8® vegetable juice
1 envelope chili seasoning
3 tablespoons chili powder


Brown hamburger, drain. Combine with the rest of the ingredients. Bring to a boil over medium high heat, reduce heat and simmer for 90 minutes. Serve with sour cream, cheddar cheese, and Fritos. 

 

Chicken Bacon Ranch Pasta Salad

               1 pound chicken, cooked and cut into 1 inch cubes
               8 ounces ring pasta, cooked
               2 ounces sharp cheddar cheese, 1/2 inch cubes
               1/2 cup peas, thawed
               1/2 cup mayonnaise
               1/2 cup ranch dressing
               2 tablespoon sour cream
               1 teaspoon salt
               1/2 teaspoon thyme
               1/2 teaspoon paprika
               1/2 teaspoon pepper
               3 strips of bacon, cooked crispy and crumbled 

             
               In a large bowl combine chicken, pasta, cheese
               and peas; set aside.  In a small bowl combine the
               rest of the ingredients; mix well.  Add dressing and
               mix well, refrigerate 2 hours.  Check, if too dry add
               additional mayo; top with bacon.

             

Chicken Enchilada Soup

1 tablespoon olive oil
1 pound chicken breast halves without skin, about 3 fillets
1/3 cup onion, finely chopped
1 clove garlic, crushed
4 cups chicken broth
1 cup mesa harina corn flour
3 cups water
1 cup enchilada sauce
16 ounces velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin powder


Add oil to a large pot over medium heat. Add chicken and brown for 5-6 minutes or until cooked through. Set chicken aside, reduce heat to low and sauté onion and garlic for 2 minutes. Add broth and raise heat to medium. In a bowl combine 3 cups of water with mesa harina, mix well, add to pot. Add the remaining ingredients except chicken, and bring to a boil. Shred chicken into small pieces and add to boiling soup. Reduce heat and simmer for 45 minutes. Serve topped with crushed tortilla chips.

Upside Down Lemon Merangue Pie

           4 eggs, separated
           1 1/2 cup sugar, divided
           1/4 teaspoon cream of tarter
           1 large lemon, juice and zest
           1/4 teaspoon kosher salt
           2 cups heavy whipping cream
           2 tablespoons powdered sugar
           1 teaspoon vanilla

Preheat oven to 300 degrees. Butter a 9 inch pie pan.

In a bowl add egg whites, 1 cup sugar and cream of tarter; beat until
light and fluffy. Scoop into prepared pie pan spread out flat. Bake
for 50 minutes. Remove to a cooling rack, crust will crack and fall
as it cools.

While crust is baking, in a microwave bowl, put egg yolks, 1/2 cup sugar, lemon
juice, zest and salt; mix well. Microwave 45 seconds, mix well.
Repeat four more times; let cool.

When crust and filling are cooled combine whipping cream,
powdered sugar and vanilla, whip until stiff peaks. Combine 1/2 of
the whipped cream with the lemon mixture; pour into crust. Cover the
rest of the whipping cream and refrigerate. Refrigerate pie for 4-6
hours, top with whip cream, refrigerate pis for another 6 hours.

Chicken Tortellini Salad

1 pound chicken breast halves without skin, cooked
1 pound tortellini, spinach-filled
1/2 head broccoli florets
1/2 pound carrots, thinly sliced
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin
1/2 small onion, sliced thin
3/4 cup mayonnaise
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried basil


Cut up chicken into bit sized pieces. Steam broccoli and carrots until tender. Cook tortellini per directions. Combine vegetables, pasta and chicken. Combine mayonnaise, herbs, vinegar and mustard. Gently toss dressing with salad. Add fresh ground pepper to taste, refrigerate 24 hours. If salad is dry add a little more mayonnaise.

Cream of Sweet Potato Soup

                  3 sweet potatoes (about 1 pound each)
                  4 cups low-sodium chicken broth
                  1/4 brown sugar
                  1/3 cup butter
                  1/2 cup tomato sauce
                  1/3 cup half-and-half
                  2 teaspoons salt
                  1/4 teaspoon ground nutmeg
                  1/8 teaspoon pepper
                  Pinch dried thyme
                  Cinnamon



                  Preheat the oven to 400 degrees F.
                  Bake the sweet potatoes for 45 to 60 minutes,
                  or until they are soft. Cool the potatoes until
                  they can be handled.

                  Peel away the skin, then put the potatoes into
                  a large bowl. Mash the potatoes for 15 to 20
                  seconds, until just a few chunks remain.

                  Spoon the mashed sweet potatoes into a large
                  saucepan, add the remaining ingredients, stir
                  to combine, and set the heat to medium.

                 When the soup begins to boil, reduce the heat
                 and simmer for 50 to 60 minutes. Puree until
                 smooth.

                 When serving sprinkle cinnamon on top.
                 

Creamy Chicken Wild Rice Soup

1 tablespoon olive oil
2 large chicken breast
6 tablespoons butter
2 tablespoons onion, minced
1/2 cup flour
2 cups chicken broth
1 1/2 cup milk
1/3 cup wild rice, uncooked, rinsed
2 large carrots, 1/2-inch cubes
2 tablespoons sherry
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoons nutmeg2 cups half and half

In a large stockpot over medium heat add oil and brown chicken on both sides. Remove chicken from pot and add butter and onion. Cook until butter is melted and onions are soft. Add flour and mix to make a roux, cook for 1-2 minutes. Add chicken broth and milk to roux and mix well, raise heat to medium and bring to a boil. Add wild rice, carrots, shredded chicken and spices. Reduce heat, cover and simmer for 1 hour. Add half and half and sherry, simmer uncovered for 1/2 hour longer.

Famous Senate Bean Soup

           1 pound navy beans, rinsed
           8 cups cold water
           3 slices of bacon
           1 onion, minced
           2 tablespoon of butter
           2 cups of diced ham
           Salt and Pepper to taste

           In a large pot add beans, water and Bacon.  Bring
           to a bare boil: reduce heat and simmer, covered for
           about 3 hours, stirring occasionally, until beans are
           completely softened.  Remove bacon.  In a small
           pan cook onion and butter over low heat until soft.
           Add onions, and the ham into the soup.  Bring soup
           to a boil, season with salt and pepper.

Michelle's Crockpot Potato Soup

32 ounces frozen diced potatoes
1 can cream of chicken soup, condensed
32 ounces chicken broth
8 ounces cream cheese
teaspoon salt, to taste
teaspoon pepper, to taste
bacon, fried and crumbled
shredded cheddar cheese


In a slow cooker combine potatoes, soup and broth cook on low for 6-8 hours. The last hour add cream cheese. Serve topped with cheese and bacon.

Orange Delight

6 ounces orange jello mix
6 ounces vanilla pudding mix, non-instant
4 1/2 cups water
12 ounces Cool Whip®
1 can mandarin oranges in juice, 11 oz.(drained)


In a pan combine jello, pudding and water, bring to a boil then cook for 3 minutes. Refridgerate for at least 4 hours. In a bowl fold cool whip and oranges into puding mixture. Refridgerate another 30 minutes.

This may be made with Red Rasberry Jello and raspberries.

Pasta Fagioli

1 pound ground beef
1 cup onion, finely minced
1 cup celery, finely chopped
1 cup carrot, shredded
2 clove garlic, minced
28 ounces diced tomatoes, with juice
28 ounces tomato juice
16 ounces red kidney beans, canned, with juice
16 ounces great northern beans, canned, with juice
16 ounces tomato sauce
12 ounces v-8® vegetable juice
2 tablespoon vinegar
1 1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 pound ditalini pasta, cooked al dente


Cook pasta; set aside.

In a large pot brown beef. Remove beef from pan, leave fat in pot; sauté onion,
celery and carrots for 10 minutes, add garlic sauté another minute. Return beef
to pot, add the rest of the ingredients. Bring pot to a boil, reduce heat,
cover and simmer for 50 minutes.
After 50 minutes add pasta and simmer for 10 more minutes.

Roasted Butternut Squash Soup

           1 1/2 pounds butternut squash
           1/2 onion
           1 carrot
           3 garlic cloves, peeled
           1 tablespoon olive oil
           1 1/2 tablespoons butter
           3-4 large sage leaves
           3 cups chicken broth
           1 tablespoon maple syrup
           1 tablespoon apple cider vinegar
              salt and white pepper

          Cut squash, onion and carrots into chunks. In a roasting 
          pan stir vegetables and garlic and olive oil. Roast in a 
          400 degree oven, uncovered, for 30 - 45 minutes until 
          squash is fork tender.

          While vegetables are roasting, in a small pan add butter
          and cook over medium low heat till the butter is browned.
          Turn off the heat and stir in the sage leaves, set aside.

          When vegetables are done transfer to a large pan. Add 
          sage butter, chicken broth and maple syrup.  Bring to a
          boil, then reduce heat and simmer 45-60 minutes.  Blend
          the soup until smooth. Strain the soup through a fine mesh
          strainer. Return soup to pan and add apple cider vinegar, 
          and additional broth or water** to thin out soup to desired
          thickness, salt and pepper to taste.

          **   for more flavor, put the seeds and fiber in a small skillet
                 with some butter and sauté for 5 minutes, add 1 cup of 
                 water and simmer for 5 minutes, strain and use to thin 
                 out soup.

          

           

Strawberry Soup

40 ounces frozen strawberries, thawed with juice
2 ounces sour cream
3 ounces plain yogurt
16 ounces heavy cream
8 ounces fresh strawberries, sliced


Mix 1st 3 ingredients in a blender or food processor. Blend on high until well combined with a smooth consistency. Add cream and mix well. Chill at least 8 hours. Mix well before serving. Serve with sliced strawberries as garnished.

Tuna Salad

8 ounces small shell pasta
8 ounces tuna in water
1 cup miracle whip
1/2 cup peas, frozen, thawed
1 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon salt
1/4 teaspoon pepper


Cook pasta according to package directions, drain and rinse with cold water. In a large bowl flake tuna into small pieces add miracle whip. Add pasta, peas and seasoning, mix well. Cool for 2 hours, add additional pepper to taste.

Two Bean Chicken Salsa Soup

1 chicken breast halves without skin
1 tablespoon olive oil
16 ounces refried beans
15 ounces black beans, rinsed and drained
14 1/2 ounces chicken broth
3/4 cup frozen corn kernels
3/4 cup salsa
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cumin
2 cups shredded cheddar cheese


In a large pot brown chicken in oil until cooked through; set aside to cool. Combine the next 8 ingredients in pot and bring to a boil. Reduce heat and simmer for 15 minutes. Shred chicken and add to soup. Add cheese and simmer for another 30 minutes. Serve topped with sour cream.

White Chicken Chili

          1 tablespoon olive oil
          1 medium onion minced
          1 pound chicken breasts, chopped
          2 cloves garlic minced
          28 ounces chicken broth
          4 ounces chopped green chiles
          2 teaspoons ground cumin
          2 teaspoon dried oregano
          1/2-1 teaspoon cayenne pepper
          3 cans (14.5 ounce) great northern beans, drained and rinsed
          1 cup shredded Monterey Jack cheese

          In a Dutch oven over medium low heat add oil
          and onions and sauté until soft. Add chicken to
          pot, salt, pepper and paprika to taste. Increase heat
           to medium and brown chicken; add garlic and cook
          another 30 seconds. Add broth, chiles, cumin,
          oregano and cayenne pepper, bring to a boil. In a
          bowl mash half of the beans until smooth. Add the
          smashed and whole beans to pot and reduce heat to
          low and simmer uncovered for 45 minutes. Add 
          cheese and simmer another 15 minutes.

Zuppa Toscana

3 cups low sodium chicken broth
1 medium baking potato
1 cup kale, packed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 pound italian sausage
8 ounces heavy whipping cream
pepper, to taste


Cut potato into 1/4 inch slices then quarter each slice; coarse chop kale. In a large pot, over medium high heat, heat chicken broth to barely boiling. Add potato, kale, salt and red pepper. Reduce heat, cover and simmer for 45 minutes. While soup simmers, brown sausage until completely cooked. After the 45 minute simmer add sausage and cream, simmer for another 15-30 minutes. Pepper to taste.