Pumpkin Pie

INGREDIENTS:

• 1 pie crust (9 inch)
• 1 (15 oz.) can Pumpkin or 2 cups fresh Pumpkin Puree
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 eggs
• 1 t. Cinnamon
  
• ½ t. Nutmeg
• ½ t. Ginger
  
• ½ t. Salt
  

DIRECTIONS:

1. Combine all ingredients and pour into pie crust.
2. Bake at 425 for 15 minutes.
   
3. REDUCE heat to 350 and bake an additional 35-40 minutes or until toothpick comes out clean one inch from crust.

To make your own pumpkin puree, which I highly recommend! Check out my Pumpkin Puree 101 post HERE and see how I do it!

Banana Cream Pie

INGREDIENTS:

• 1 Wafer Crumb crust
  
• ¾ c. Sugar
  
• 3 T. Cornstarch (or 1/3 c. Flour)
  
• ¼ t. Salt
  
• 2 c. Milk
• 3 Egg Yolks
• 2 T. Butter
• 1 ¼ t. Vanilla
• 3 bananas (sliced)

DIRECTIONS:

1. Combine over med-high heat sugar, cornstarch and salt. Add gradually milk stirring constantly. Boil for 2 minutes.
2. Remove from heat and add egg yolks. Boil for 2 more minutes.
   
3. Turn off heat and add butter and vanilla.
   
4. Put sliced bananas into crust. Pour pudding mixture on top and refrigerate for 1-2 hours.
   

WAFER CRUST:
-Melt 6 T. Butter and combine with 1 ½ c. of Vanilla Wafer Crumbs. Press into a pie pan and bake at 350 for 5 minutes.

Strawberry Pie

INGREDIENTS:

• 1 pie crust (baked)
  
• 2 containers Fresh Strawberries
• ½ c. Sugar
• 3 T. Cornstarch
• ½ c. Water
• ½ c. Semi-sweet Chocolate Chips

DIRECTIONS:

1. Melt chocolate chips in microwave; stirring every 30 seconds until melted. Spread chocolate over crust and put in fridge to cool.
2. Dice strawberries. Mash 3 cups of the strawberries and reserve. Pat diced strawberries dry and pour into the chocolate pie crust.
3. On med-high heat bring to boil mashed strawberries & sugar. Add cornstarch water mixture. Stir for 2 minutes at boil. Pour over diced strawberries and refrigerate.
   

Chicken Salad Sandwiches

INGREDIENTS:

• 4 c. Shredded Chicken
• 1/2 c. Mayo
• 1/2 c. Sour Cream
• Green onion (chopped)
  
• Celery (chopped)
  
• Grapes (halved)
• Cashews
  
• Salt and Pepper

DIRECTIONS:

1. Cook chicken and shred.
2. Mix Mayo and Sour cream together.
3. Combine all ingredients.
4. Serve on Croissants.
   

Chewy Oatmeal Chocolate Chip Cookies!

My favorite Cookie recipe.

INGREDIENTS:

• 1 c. Butter
• 1 c. Brown Sugar
• 1/2 c. White Sugar
• 2 eggs
• 2 t. Vanilla extract
• 1 1/4 c. Flour
• 1 t. baking Soda
• 1/2 t. Salt
• 3 c. quick Oats
• 1 c. chopped walnuts (optional)
• 1 c. Semi-sweet Chocolate chips

DIRECTIONS:
-Preheat Oven to 325 degrees

1. In a small bowl combine Flour, baking soda and salt. Set aside.
   
2. In large bowl cream butter and sugars. Add eggs one at a time and then vanilla.
   
3. Mix Flour mixture to the cream mixture.
   
4. Stir in Oats and Chocolate Chips.
5. Place cookie dough onto an UN-greased cookie sheet and bake for 11-12 minutes or until lightly golden around edges. Cool on sheet for a few minutes before placing on a cooling rack.
   

*** This recipe will not disappoint. Seriously so scrumptious! They stay chewy and soft for days. Last time I added Dark Chocolate Raisinets in place of the semi-sweet chocolate chips. YUM!

Cheese Broccoli Soup

yummy.

INGREDIENTS:

• 6 c. Water
• 4 Chicken bouillon cubes
• 1 medium Onion
  
• 1 c. Celery
• 3 c. Potato
• 1 bag frozen Broccoli (OR 2 heads fresh)
  
• 1 bag frozen Cauliflower (OR 1 small head fresh)
• 2 cans Cream of Chicken Soup
• 1 lb. Velveeta Cheese (cubed)

DIRECTIONS:

1. Dice really small the onion, celery and potato. Boil in water and bouillon cubes for about 15-20 minutes.
   
2. Add Broccoli and Cauliflower. Cook another 10 minutes.
   
3. Add Cream of Chicken coup and Velveeta Cheese. Heat until smooth.
   

Onion Soup

If you like Onions then you will LOVE this soup! It has great flavor and smells so good!!

INGREDIENTS:

• 1/4 c. Butter
• 1 T. Oil
• 2 c. Onions (sliced)
• 2 cans Beef Broth (10 oz)
• 1/2 t. Thyme
• Salt and Pepper
• 2 slices French bread
• 2 slices Provolone Cheese
• 1/4 c. grated Parmesan Cheese

DIRECTIONS:

1. Preheat oven for 425 degrees.

2. Saute sliced Onion in oil and butter until tender.

3. Add broth and seasoning. Simmer for 20 minutes.

4. Toast the french bread in the toaster and break into chunks.

5. Pour soup into soup bowl. Then place the bread over the soup, then the sliced cheese and top with Parmesan cheese.

6. Place bowl on cookie sheet and bake in the oven for 10 minutes.