Maple Walnut Pumpkin Pie

Crust

1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1 can pumpkin (Not pumpkin pie mix)

1 can sweetened condensed milk

2 eggs

2 tablespoons real maple syrup or maple flavored syrup

1 1/2 teaspoons pumpkin pie spice

Streusel

1/4 cup packed brown sugar

1/4 cup finely chopped walnuts

2 tablespoons all purpose flour

2 tablespoons cold butter or margarine

Topping

1 cup whipping cream

2 tablespoons packed brown sugar

chopped walnuts 

Directions

Heat oven to 425*. Place pie crust on 9 inch glass pie plate as directed on box for One crust filled pie.   In large bowl, beat filling ingredients with mixer on medium speed until smooth. Pour into crust lined pan. Bake 10 minutes. 

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. 

Reduce oven temperature to 350*. Sprinkle streusel over pie. Cover crust edge with 3 inch wide strips of foil to prevent excessive browning. 

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean.  Cool completely, about 2 hours. Serve or refrigerate until serving time.

To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. 

Store in refrigerator.

Wild West Pizza

1 can Pillsbury refrigerated classic pizza crust
1/2 lb lean ground beef
1/4 tsp salt
1/8 tsp pepper
1 can refried beans
1 cup taco sauce or chunky style salsa
1 can whole kernel corn with red and green peppers, well drained
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sliced green onions

Heat oven to 400*. Spray large cookie sheet with cooking spray. Unroll dough place on cookie sheet. Starting at center, press out dough onto 14 x 12 inch rectangle. Bake 8 to 10 minutes or until edges of crust being to brown.

Meanwhile, in 8 inch skillet, cook ground beef sprinkled with salt and pepper over medium-high heat, stirring frequently, until thoroughly cooked; drain.

Spread refried beans evenly over partially baked crust.  Spread 1/2 cup of the taco sauce over beans. Top with ground beef mixture, corn and cheese.

Bake 10 to 14 minutes longer or until crust is golden brown and cheese is melted. Top with lettuce, tomatoes and onions. Cut into squares or wedges; serve with remaining 1/2 cup taco sauce.

Crust
2 rolls Pillsbury refrigerated sugar cookie dough

Filling
1 cup white vanilla baking chips
1 package cream cheese, softened

Topping
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries

Directions
Heat oven to 350*. Spray bottom of 15 x 10 x 1" pan with cooking spray.  Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwaveable bowl, microwave baking chips uncovered on high 45-60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In 2 quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.

In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of creamcheese mixture and blueberries over remaining half of cream cheese mixture. Refridgerate 30 minutes.

Cut bars in half lengthwise, cut each half into eight 3 1/2 inch triangles.  Store in refrigerator.

Classic Turkey/Chicken Pot Pie

Crust
1 box Pillsbury refrigerated pie crust, softened as directed on box


Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey (or chicken)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Directions
Heat oven to 425*. Make pie crusts as directed on box for Two-Crust Pie, using 9 inch glass pie plate.
In 2 quart saucepan, melt butter over medium heat. Add onion, cooking 2 minutes stirring frequently, until tender.  Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in meat and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust, seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.

Grands! Taco Melts

1 package Old El Paso taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso Thick and Chunky Salsa
1 lb lean ground beef, cooked, drained
1 can Pillsbury Grands! refrigerated biscuits
1 cup shredded Monterey Jack Cheese or Mexican Blend
1 cup sour cream

Heat oven to 375*
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown.  Serve with remaining salsa, cheese and sour cream.

Mini Caramel Pull-Apart Rolls

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans Pillsbury refrigerated biscuits

Grease or spray 12 regular size muffin cups. Mix butter and brown sugar, spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1 gallon bag. Seperate dough into 20 biscuits.   Cut each into 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350* for 12 to 15 minutes or until golden brown. Cool 1 minute turn upside down. Serve warm.

Sugar Cookie Chocolate Crunch Fudge

2 Tbsp light corn syrup
2 Tbsp butter or margarine
1/4 tsp salt
1 can  sweetened condensed milk
2 roll Pillsbury refrigerated sugar cookies, Cut into small chunks
2 bags semi-sweet chocolate chips
5 teaspoons vanilla
6 Nature Valley Pecan Crunch crunchy granola bars, coarsely crushed

In 3 quart heavy saucepan or deep 10" nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2-3 minutes, Stirring constantly with wooden spoon, until well blended. Reduced heat to medium-low.  Stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160*. Remove from heat.

Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars, stir until well blended. Cook over low heat 1 to 2 minutes.stirring constantly, until mixture is shiny. Spread in ungreased 12 x 8 inch or 13 x 9 inch pan.  Refrigerate uncovered at least 2hours or until firm.

Cut into 8 rows by 6 rows.Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

Mountain Dew Apple Dumplings

Ingredients
2 (8-count) cans refrigerated crescent rolls
3 to 4 tart apples, peeled and slice into 16 wedges
1/2 cup butter, melted
1-1/2 cups sugar
1 teaspoon cinnamon
1 (12-ounce) can Mountain Dew soda

Directions
Heat oven to 350°F. Spray 13×9-inch dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan.

In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over crescent-wrapped apples. Pour Mountain Dew over all.

Bake at 350°F. for 35 to 45 minutes or until apples are tender. Serve warm with sauce. Top with whipped cream or vanilla ice cream if desired. Makes 16 dumplings.

Egg Rolls

1 carrot, finely chopped                                           1/8 cup oyster flavored sauce

1/2 medium onion, finely chopped                          1 tsp. pepper

1/2 bundle bean threads (vermicelli noodles)            1 tsp. garlic salt or garlic powder

1 lb. ground pork or turkey                                      1 egg plus 1 egg white for sealing

2 cup chopped cabbage (or 1/2 package coleslaw)     1 package lumpia wrap or egg roll wrappers

1/8 cup soy sauce

Soften vermicelli noodles in a bowl of hot water. Then cut up into approximately one inch segments. Cook meat until almost done then add carrot, onion, soy sauce, oyster sauce, spices, and egg. After removing from heat, add vermicelli noodles and cabbage. Stir together. Roll about a tablespoon of mixture in wrappers. Roll the wrappers diagonally. Seal with egg white. Fry in hot oil until golden brown.

You can get the oyster sauce and bean threads at regular grocery stores but I like to get them at an Asian food store. The oyster sauce is cheaper usually and the bean threads come individually instead of in a huge bundle. But either way works. Enjoy!

Tortilla Casserole

1 lb. hamburger, cooked & drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 can refried beans

1 can olives, sliced

1 can chiles, drained

1 can mild enchilada sauce

grated cheddar cheese

tortillas

Combine hamburger, soups, beans, sliced olives, drained chiles, and a handful of cheese.  Add enchilada sauce until desired taste (I usually add ¾ to 1 whole can, but it depends on your spice preference.)  Layer in a 9x13 pan starting with sauce mixture.  Add tortilla layer by tearing up tortillas to line the pan.  Continue layers until all of the sauce mixture has been used – end with a sauce layer.  Top with cheese and bake at 350’ until heated through.  Serve with sour cream.  

Easy Fried Rice

1 lb. ham or pork, or any meat, diced

1 cup each Zucchini and/or cabbage, broccoli, diced

bean sprouts, sugar peas, etc

1 bunch green onions, diced

4 Tbs. butter

2 Tbs. soy sauce

Seafood, if desired

1 or 2 eggs, scrambled

4 cups cooked & refrigerated white rice

The key to fried rice is that the rice must be pre cooked and cold.  This is a clean out the fridge dish.  You can add anything you want to this dish. 

Melt 2-Tbs. butter in a very large skillet.  Brown meat and onions.  After meat is cooked, add other vegetables that are raw and sauté until cooked.  Add other cooked vegetables, such as leftover zucchini, squash, peas, etc.  Add the cold pre-cooked rice and stir in, working it into vegetables.  Can add another 2-Tbs. butter for moisture.  Don’t add water to this, the rice will make more moisture when heated.  Add soy sauce for flavor and color – can add more than 2 Tbs. if desired.  Heat thoroughly for about 15 minutes.  Add cooked shrimp at the end if desired.  Add scrambled egg at the end.

*I make this recipe when I have leftover ham to use.  I also use frozen peas, I peel & grate 1 carrot, 2 scrambled eggs, and handful of bean sprouts.  It is a nice dish to use with leftovers. 

Taco Soup

1 can red kidney beans, not drained

1 can corn, drained

1 can tomatoes, not drained

1 can tomato sauce

1 lb. hamburger

1 med onion, diced

1 pkg taco mix

Sour cream

Frito corn chips

Brown hamburger & onion, drain excess fat.  Add rest of ingredients except sour cream and corn chips.  Simmer for 10 minutes.  Serve with a dollop of sour cream and sprinkled generously with corn chips.  We doubled this for six hungry adults with a little left over. 

Kym

Pumpkin Waffles & Buttermilk Syrup

Pumpkin Waffles

2 c flour

2 Tbs. baking powder

1 Tbs. Cinnamon

1 Tbs. Sugar

½ tsp. nutmeg

¼ tsp. salt

4 eggs separated (save whites)

1 ½ c milk

1 c pumpkin

¾ c margarine

1 Tbs. Vanilla

Separate 4 eggs and set whites aside.  Beat yolks slightly and then add milk, pumpkin, margarine and vanilla, stir.  Add flour and remaining spices.  Beat egg whites to stiff peaks and then fold into pumpkin mixture.  Cook in waffle iron and top with Buttermilk Syrup (recipe follows)

Buttermilk Syrup

1 stick butter

1 cup sugar

½ c buttermilk

1 tsp. karo syrup

1 tsp. baking soda

1 tsp. vanilla

Bring butter, sugar, buttermilk & syrup to a boil.  Add baking soda and vanilla, syrup will foam.  Serve while hot.

*I rarely have buttermilk on hand, so I make my own.  ½ c milk & 1 ½ tsp. vinegar.  Mix together and let sit for a few minutes.  

Manicotti with Cheese

8 oz cooked manicotti

1 ¾ c (15oz) Ricotta Cheese

2 c Mozzarella, grated

¼ c Parmesan cheese

1 Tbs. dried parsley

½ tsp. salt

¼ tsp. black pepper

1 jar Prego 3 cheese spaghetti sauce

Cook pasta until bendable, but not cooked thoroughly.  Lay flat to cool.  In a bowl, stir cheeses, parsley, salt & pepper.  Stuff cheese mixture into manicotti.  In a 9x13 pan, add a little bit of the spaghetti sauce to coat the bottom of the pan (to prevent sticking.)  Add stuffed manicotti.  Pour remaining sauce over pasta.  Sprinkle with Mozzarella cheese and cover with foil.  Bake 40 min at 350’.  Uncover and bake an additional 15 minutes.

Chicken Broccoli Fettuccini Alfredo

1 8oz pkg. Fettuccini noodles, cooked

8oz mozzarella cheese, sliced

2-3 chicken breasts, cooked & cubed

1 lb. fresh broccoli, cooked

2 cans cream of mushroom soup

2 cups milk

1 tsp. basil

1 tsp. oregano

1 tsp. dried onion

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

¾ c sour cream

1 c Parmesan cheese 

Cook Fettuccini according to package directions, drain.  In a 9x13 pan that has been lined on the bottom with the sliced mozzarella cheese (prevents pasta from sticking,) place diced, cooked chicken.  Spread fettuccine over the chicken.   Add 1 lb. broccoli evenly over the fettuccini.  Mix remaining ingredients to form sauce and spoon over the other ingredients.  Sprinkle Parmesan cheese over the top. 

**You can also: line pan with cheese, mix all other ingredients together and place on top of cheese.  Top with Parmesan cheese.

Bake at 350’ for 1 hour or until heated through.  If Parmesan cheese gets too brown before cooking time is up, cover with foil and continue to cook.