Cream Cheese Lemon Pie

Cream Cheese Filling:

Ingredients:

• 4 oz cream cheese, softened.
• 4 Tbsp butter
• 1 cup powdered sugar

Method:

Beat until light and fluffy. Spread into the bottom of pre baked pie crust. Refrigerate to set,

Lemon Filling:

Ingredients:

• 1 1/2 cups sugar
• 3 Tbsp flour
• 3 Tbsp cornstarch
• Dash of salt
• 1 1/2 cups water
• 3 eggs, beaten
• 2 Tbsp butter
• 2 tsp lemon peel
• 1/3 cup lemon juice

Method:

Mix sugar, flour, cornstarch, and salt. Gradually stir in water. Cook over medium heat until thick and bubbly. Remove from heat and set aside. Beat eggs yolks. Gradually stir 1 cup of hot filling into egg yolks. Return to saucepan, stir and bring to a gentle boil for 2 minutes. Remove from heat and stir in lemon peel and butter. Stir in lemon juice and cool. When cooled. Spread filling over cream cheese mixture. Cover and refrigerate for at least an hour. Cover with sweetened whip cream to serve.

Taco Pie

Ingredients:
2 cans Pillsbury Biscuits (refrigerated)
1 lb. Ground Beef
1 pkg. Taco Seasoning
16 oz. Sour Cream
2 cups Shredded cheese
1 bag of Fritos

Directions:
In a 9x13 greased baking dish spread refrigerated Pillsbury dough on the bottom. Bake according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed Fritos chips. Return to oven and bake at 350 degrees F for 10 minutes, or until cheese has melted.

Catherines type of Chile

1 lb 90% lean ground beef
1 teaspoon Accent seasoning (or seasoned salt would work as well)
1/2 cup finely chopped onion
2 large garlic cloves, minced
1 green pepper, chopped
1 tablespoon brown sugar
1 teaspoon chili pepper flakes
2 - 14.5 cans petite diced canned tomatoes
1 - 8 oz can tomato sauce
2 tablespoons tomato paste
2 cans water (use cans from diced tomatoes)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 hershey bliss minature chocolates
Shredded Cheddar Cheese
Chopped Cilantro Sprigs

Saute beef, onion, garlic, and green pepper and accent seasoning until beef is browned. Stir in chili powder, chili flakes, smoked paprkia and brown sugar. Cook over heat for one minute, stirring constantly.

Add tomatoes, tomato sauce, and tomato paste. Simmer approximately 15 minutes, uncovered. Stir in chocolate squares until melted. Top with cheddar cheese and chopped cilantro. Serve with cornbread muffins.

Pumpkin Cream Cheese Muffins

Ingredients:

3 eggs, divided

1 1/3 cup sugar, divided

1 1/4 cup flour

2 1/2 teaspoons cinnamon

3/4 cup oil

1 can pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

8 oz package cream cheese, softened

Directions:

Combine 2 eggs, one cup sugar, oil and pumpkin in the bowl of an electric mixer fitted with the paddle attachment. Beat mixture at medium speed for 5 min, scrape down sides of bowl and add flour, cinnamon, baking soda, and salt. In a separate bowl, blend together cream cheese, remaining egg, and sugar. Pour pumpkin mixture into prepared muffin tin ( I used decorative paper liners), filling 2/3 full. Place a heaping tablespoon of cream filling in the center of each muffin. Sprinkle with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Make 1 1/2 dozen.

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

3 tablespoons flour

2 tablespoons butter, softened

Combine all ingredients with a pastry cutter, until it resembles coarse bread crumbs.

Mini Gingersnap

Ingredients:

2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves

Method:

Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.

use with Gingersnap dip

Gingersnap Dip

Ingredients:

1-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed

Method:

In a small mixing bowl, combine the cream cheese, powdered sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.

serve with mini gingersnaps

Baked Cheesy Dip

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated
4 oz. chopped green chilies
Green onion
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Method:

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Lion House Pumpkin Cream Cheese Pie

Ingredients:

1 unbaked 9-inch pie shell
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla


Beat cream cheese, sugar, salt and spices until fluffy. Add eggs. Beat in pumpkin and vanilla. Pour into pie shell. Bake at 350 degrees for 55 minutes, or until knife inserted near center comes out clean.

Makes 1 pie.

Cookie Dough Truffles

Ingredients:
1 cup butter
3/4 cup of brown sugar
1 small box instant vanilla pudding
1/4 cup milk
1 tablespoon vanilla
1 teaspoon baking soda
2 cups flour
Mini Chocolate Chips
Chocoloate bark

Cream together butter and brown sugar. Then add vanilla pudding. Mix well. Stir in milk and vanilla. Then slowly add baking soda and flour. Finally add chocolate chips. Use a cookie scoop to make balls, then roll to smooth with your hands. Cover and chill for at least 30 minutes.

Melt chocolate bark in microwave. Dip balls into chocolate. Bottom first. Let rest on wax paper. Once dry, dip the top.