Biscoff Butterscotch Apple Pie

Crust:

1 8.8 oz package of Biscof Cookies

5 T Butter

Biscoff Butterscotch Ganache:

1/3 cup Biscoff Spread or Cookie Butter (either is fine)

2/3 cup butterscotch morsels

1 cup heavy whipping cream

Filling:

8 granny smith apples peeled and sliced

1 stick butter, softened

1 cup of quick oats

1 cup brown sugar

Preheat the oven to 350 degrees.  

For the crust: Crush the cookies into crumbs (in a food processor) and add the butter, melted. Press into the bottom of a pie tin. 

For the Ganache: 

Bring the heavy cream to a boil over medium low heat, stirring constantly.

In a separate bowl, have the Biscoff and butterscotch chips. 

Pour the boiling heavy cream over the Biscoff and butterscotch.  Mix gently with a spoon.  Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps

To assemble the pie:

Pour in the apples, and then pour the ganache on top.

Combine the butter, oats, and brown sugar with a fork.  Top the pie with it.

Bake for 30 minutes.  If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquidy deliciousness.  If you would like a more solid pie, refrigerate overnight.

.

Refrigerate until it thickens, between two and four hours.

Thanksgiving Stuffing

1 Cup diced celery

1 large onion, diced

1/2 Cup Butter

1 lb pork sausage (sage)

Sage and/or poultry seasoning

3-4 boxes of Mrs Cubbison's herbed stuffing mix

2 eggs

64 oz chicken broth

In a large skillet saute one cup of celery and onions combined, cooked in 1/2 cup butter until tender.  Add one pound of pork sausage, cook thoroughly. Add sage and/or poultry seasoning. Season to taste.  I put in a moderate amount.  It will look pretty green.  In a large bowl, dump 3-4 boxes of Mrs. Cubbison's Herbed stuffing mix. Pour chicken broth(3 to 4  16 oz cans) and sausage mixture over stuffing mix.    Stir and make sure all bread cubes are very moist.  Add one or two eggs so it looks kind of sticky. You may need to add a little more broth (water can be used also) to moisten the stuffing mix. Put into baking dish (or stuff part of it into turkey) and bake at 350 until baked all the way through.

Cranberry Orange Relish

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry

1 thin skinned, seedless oranges, well washed and dried
1 cup sugar



Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

Shredded Apple Pie

Makes: 1 Pie
1 1/4 C Sugar
3 T Flour
1/2 t Cinnamon
1/2 t Nutmeg
2 eggs, beaten
1/2 C Melted Butter
1 t Vanilla
3 C Grated Apples (Granny Smith)
1 Pie Shell (or 2 if you want to make a fancy top)

Preheat oven to 400 degrees F.
Combine Sugar, Flour, Cinnamon and Nutmeg.
Add eggs, Butter and Vanilla.
Fold in grated Apples.
Pour mixture into pie shell.
Bake for 10 minutues.
Lower temp to 350 degrees F
Bake for 60-65 minutes
Cool or eat warm with melted, grated cheddar cheese or ice cream

Stephanie's Cranberry Salsa

Cranberry Salsa Dip with Cream Cheese

Ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chili peppers, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish

Preparation:

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.

Cranberry Salad

3 Cups of whole fresh cranberries
3/4 Cup sugar
1 20 oz. can crushed pineapple (drained)
2 1/2 cups mini marshmallows
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
1 cup pomegranate seeds


Chop cranberries in food processor until they are fine and no large pieces remain. Transfer to a bowl and stir sugar into cranberries. Cover and chill for at least 2 hours and up to overnight.

Drain any accumulated juice from cranberries and reserve.  Stir in drained pineapple and marshallows. Set aside.

In a mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.  Fold into the cranberry mixture. Adjust texture with the reserved cranberry juice if needed.

Refridgerate or freeze.  Garnish with pomegranate seeds.

{recipe and photo found here}

Candied Coconut Sweet Potatoes

4 C mashed Sweet potatoes (5 med sweet potatoes or 2 large sized cans)

2/3 C Sugar

1/2 C butter

2 eggs

1/2 can Sweetened Condensed Milk

1 t vanilla

Topping:

2 C brown sugar

2 C sweetened coconut flakes

1/2 C melted butter

3/4 C chopped pecans

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.

Cool, then slice in half and scoop out the insides into a mixing bowl.

To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla.

Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Add pecans. Sprinkle evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes.

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.

Christmas Ribbon Salad

CHRISTMAS RIBBON SALAD  

FIRST LAYER:

2 (3 oz.) pkg. lime Jello
2 1/2 c. hot water

SECOND LAYER:

1/2 c. pineapple juice
20 lg. marshmallows
1 (3 oz.) pkg. lemon Jello
1 1/2 c. hot water
1 (8 oz.) pkg. cream cheese, softened

THIRD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water
1 container of cool whip if desired to top it off

First Layer: 

Combine Lime Jello and hot water; stir until Jello dissolves.

  

Pour into 9 x 13 inch pan. Chill until firm.

Second Layer: 

Combine pineapple juice and marshmallows in a saucepan. 

Heat until marshmallows melt. 

Dissolve gelatin in hot water. 

Combine the hot marshmallow mixture, Jello and cream cheese 

Mix well

Cool...the mixture

and pour over the first layer.

Chill until firm.

Third Layer: 

Combine all ingredients; mix until Jello dissolves.

Cool...

and pour over second layer

chill until firm

Cut into 2 or 3 inch squares to serve.
I add (1) container of Cool Whip on top just before serving.

Chocolate Silk Pie

This recipe is modified from the Pioneer Woman's "Mocha Silk Pie". (Photo from pioneer woman as well) So Yummy! It was hand's down everyone's favorite of my Thanksgiving meal!

• 2 sticks Butter (salted)
• 1-½ cup Sugar
• 4 ounces Semi-sweet (or Bittersweet) Chocolate
• 1 teaspoon Vanilla Extract
• 4 whole Large Eggs

In small microwave safe bowl, melt 4 ounces of chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In the bowl of your mixer (fitted with the whisk attachment), beat butter and sugar, until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. (I used a store bought graham cracker crust because I was feeling lazy...you can make your own our use an oreo crust, whatever works for you!)
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.

**Note: this recipe, you might have noted, contains raw eggs. If this gives you pause, then don't make it. :) But, have you ever eaten raw cookie dough?

Bruce's Eggnog Pumpkin Pie

1 Can (15 oz) pumpkin puree
1 1/4 cup eggnog
2/3 cup sugar
3 eggs
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)

Combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice, and salt. Pour into pastry shell. Bake at 375 degrees for 60 - 65 minutes or until a knife inserted near the center comes out clean. Refrigerate until serving.

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.

Corn Casserole

1 c. whole kernel corn with juice
1 c. cream style corn
8 oz. sour cream
1/2 c. butter, melted
1 (8 oz.) box Jiffy corn muffin mix
1 egg
1/2 tsp. salt
1/2 tsp. pepper

In 2 quart baking dish, mix together melted butter, slightly beaten egg, sour cream, muffin mix, salt and pepper. Add corn and mix thoroughly. Bake at 350 degrees for 45 minutes or until golden brown. Serves 8-10

Sweet Potato Casserole

2 large (29 oz) cans yams, drained
2 eggs
1/2 c. canned milk
1/2 - 1 cup sugar
1 tsp vanilla
1/2 cup butter
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp butter flavoring

Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup coconut (optional)
1/3 cup butter
chopped pecans

Drain and mash the yams in a bowl. Add milk, eggs, vanilla, butter, sugar, salt, nutmeg, cinnamon and butter flavoring. Mix until smooth. Pour into a greased 8x8 inch casserole dish. Sprinkle with topping. Bake uncovered at 350 degrees for about 30 minutes.

Butterflake Rolls

Ingredients:

* 1/4 cup room temperature water
* 2 packages dry yeast
* 1/2 cup sugar
* 1/2 cup shortening, melted
* 1 cup warm water
* 3 beaten eggs
* 4 1/2 cups flour
* 2 tsp. salt

Method:

1. Mix with spoon. Cover. Place in refrigerator over night.

2. Next morning roll out dough and spread with butter. Fold over and roll three times spreading with butter each time.

3. Cut into 1 1/2 inch squares and dip in butter.

4. Place rolls into muffin tins and let rise 2 hours. Bake 10 min. at 400 degrees.

NOTE: Dough may be kept covered in refrigerator for 2-3 weeks.

Buttermilk Pie

1 1/2 cups sugar
1 cup buttermilk
1/2 cup bisquick
1/3 cup butter
1 tsp vanilla
3 eggs

Grease pie tin. Mix everything and pour into pie tin. Bake 350 for 30 minutes

Buttermilk Coconut Pie

Ingredients:

1 1/4 C. sugar
2 T Flour
1/2 C melted butter
3 Eggs
1/2 C Buttermilk
1 t. vanilla
1 can (3 1/2 oz) flaked coconut, divided
1 unbaked pastry shell 9"

combine sugar and flour in large bowl. Add butter, eggs, buttermilk, vanilla, and 2/3 of the coconut; mix well. Pour into crust. Sprinkle with remaining coconut. Bake at 325 degrees for 65 minutes or until set. coconut on top will brown and pie will not jiggle in the middle when done.