Recipe provided by my sister-in-law, Kristi Norton.
- 1 C Flour
- 1/2 C Butter
- 1/2 C Nuts
Bake 350 degrees for 10-15 minutes. (It’s also possible to use a pre-made crust)
- 8oz Cream Cheese
- 1 C Powder Sugar
- 1/2 C Cool Whip
- 1 large box Chocolate Pudding
- Spread the cream cheese filling on bottom of the crust
- Add chocolate pudding on top of cream cheese filling
- Add the rest of the cool whip to the top of the chocolate pudding
- Garnish top of dessert with shavings of chocolate.
Good luck turning your nose up at this one. Kara made this for our first Thanksgiving together. We were up at her dad’s house making the big dinner and we actually argued if this was cheesecake or not. See, Kara didn’t like cheesecake at this time. Until she tried this beaut of a recipe! Now she’s a born again cheesecake lover….except for the plain Jane cherry cheesecake. She won’t touch that with a ten-foot pole! Anyways, enjoy! If you’re having company, please make 2. They’ll usually eat one by themselves (personal experience talking here!).
- 4 oz cream cheese, softened
- 1 C + 1 T milk
- 1 T sugar
- 1 tub (8 oz) cool whip
- 6 oz graham cracker pie crust
- 1 can (15 oz) pumpkin pie filling
- 2 pkg vanilla pudding
- 1 t cinnamon
- 1/2 t ginger
- 1/4 t cloves
- Mix cream cheese, 1 T milk, sugar until smooth.
- Add 1/2 tub cool whip into mixture until blended.
- Spread on bottom of pie crust.
- Pour 1 C milk, pumpkin pie filling, pudding mix and spices in large bowl.
- Mix together (this will be thick!)
- Pour over first layer.
- Refrigerate 4 hours until set.
- Garnish with remaining cool whip.
- Store in refrigerator.
Although Thanksgiving may have passed, the holiday season is upon us and this is a favorite in our family. In fact, we don’t eat pumpkin pie anymore!
- 1 (9-inch) unbaked pastry shell
- 1 pound sweet potatoes or yams, cooked and peeled
- 1/4 C margarine or butter
- 1 (14-ounce) can sweetened condensed milk
- 1 t vanilla
- 1 t cinnamon
- 1 t allspice
- 1/4 t salt
- 2 eggs, beaten
- Praline topping (instructions below)
- Preheat oven to 350F.
- In large mixer bowl, beat hot sweet potatoes with margarine.
- Add sweetened condensed milk, vanilla, spices and salt.
- Beat until smooth.
- Stir in eggs.
- Pour into pastry shell.
- Bake 50 to 55 minutes or until center is set.
- Top with warm praline.
- Serve warm or chilled.
Tip: 1 (16 to 18 ounce) can sweet potatoes or yams, drained, can be substituted for fresh. Melt margarine. Proceed as above.
- In small saucepan, combine 1/2 C whipping cream, 1/3 C firmly packed brown sugar, and 1/2 t vanilla extract.
- Cook and stir until sugar dissolves.
- Boil rapidly 5 to 8 minutes or until thickened, stirring occasionally.
- Remove from heat.
- Stir in 1/2 C chopped toasted pecans. (Makes about 2/3 cup)
- ¾ cup butter
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups self-rising flour
- ½ teaspoon salt
- 2 cups ground Brazil nuts
- Powdered sugar
- Cream butter
- Add sugar gradually and cream well
- Stir in egg and vanilla and beat until light and fluffy
- Sift together flour and salt. Then add to creamed mixture
- Add in Brazil nuts, mix thoroughly
- Shape into balls about 2/3 inch in diameter
- Place on non-greased cookie sheet and bake in pre-heated 350 degree oven for 20 minutes
- When cool roll in powdered sugar
*Makes about 7 dozen cookies.