Caramel-Pecan Cheesecake Pie Recipe

 

I found this on one of my favorite recipe sites to visit called taste of home. I have tons of cookbooks from them. My hubby says how many cookbooks do you need? well, we can all tell who the cook is in the family is. I am going to make this at thanksgiving this year it looks so yummy and simple, my kind of a recipe.

 

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions

• Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
  
  Editor’s Note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Brie En Croute

Brie En Croute

Ingredients

·         1 sheet frozen puff pastry , pre-packaged

·         1 tablespoon unsalted butter

·         1/2 cup walnuts

·         1/8 teaspoon ground cinnamon

·         1 (8-ounce) wheel Brie

·         1/4 cup brown sugar

·         1 egg, beaten

·         Crackers , for serving

Directions

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

My Hubby's Favorite dip

I want to share this simple but good dip with y'all. I make it all the time it is so good!


1 large container of sour cream
1 cup of sharp shredded cheddar cheese
1 envenlope of hidden valley ranch dressing mix

just stir everything together and serve.

I also add in sundried tomatoes and bacon sometime to fancy it up give it a try

Apple carrot maple cakes with maple cream cheese frosting

Here is a really good recipe for thanksgiving it is a new one for me, but I think this is a keeper.

Ingredients

• FOR THE CAKE:
• ½ cups White Sugar
• ¼ cups Packed Brown Sugar
• 2 Tablespoons Unsalted Butter, melted
• ¼ cups Maple Syrup
• ½ cups Buttermilk
• 1 whole Egg
• ¼ cups Natural Applesauce
• ⅔ cups All-purpose Flour
• ⅓ cups Whole Wheat Pastry Flour
• ¼ teaspoons Cardamom
• ¼ teaspoons Allspice
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• ½ teaspoons Baking Soda
• ¼ teaspoons Baking Powder
• ½ cups Grated Tart Apple
• ½ cups Grated Carrot
• _____
• FOR THE FROSTING:
• 1 ounce, weight Cream Cheese, softened
• 1 Tablespoon Unsalted Butter, Softened
• 1 cup Powdered Sugar
• 1 Tablespoon Maple Syrup
• ¼ teaspoons Vanilla

Preparation Instructions

Heat the oven to 350 F and spray a 12-cup muffin pan, or 8″ square pan, with non-stick spray.
In a small bowl, combine the sugar, brown sugar, butter, and maple syrup until well blended. Add the buttermilk, egg, and applesauce and mix well. Set aside.
In a large bowl, add both the flours, the spices, salt, baking soda, and baking powder. Whisk to combine.
Pour the wet ingredients over the dry and whisk until just combined. Add the shredded carrots and apples and fold in until evenly distributed and no dry flour remains.
Pour into the prepared pan and bake for 20-25 minutes for the muffins, 30 to 40 minutes for the 8″ square cake, or until the cake springs back when pressed in the center and begins to pull away from the sides of the pan. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Easy Brunswick Stew

If you are southern, it's a tradition for you to serve Brunswick stew for the holidays. My family expects it and it is tradition, not one to buck tradition here is an easy recipe that is tried and true. It will also save time just put it in the trusty crockpot.

Easy Brunswick Stew

Prep Time: 15 minutes
Cook Time: 6 hours, 30 minutes
Yield: Makes 14 cups

Ingredients

·         1 large onion, chopped

·         1 celery rib, chopped

·         1 large green bell pepper, chopped

·         1 cup frozen sliced okra, thawed

·         4 cups frozen cubed hash browns, thawed

·         3/4 pound barbecued pork, chopped

·         1 cup chopped cooked chicken

·         1 (14 1/2-ounce) can diced tomatoes, undrained

·         1 (15-ounce) can tomato sauce

·         1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained

·         1 (15 1/4-ounce) can lima beans, drained

·         2 cups chicken broth

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         1/4 teaspoon Worcestershire sauce

Preparation

Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.

Easy Pecan Pie

• I made a few change for those of us that are diabetic in this simple but good pie
• 3 eggs
• 1 cup brown sugar (splenda  brown sugar)
• 1 tablespoon all-purpose flour
• 1 cup light corn syrup (karo lite)
• 2 tablespoons butter (I can't believe it's not butter)
• 1 teaspoon vanilla extract
• 2 cups pecans
• 1 (9 inch) unbaked frozen pie shell (thawed)

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla.
3. Fold in pecans. Pour mixture into pie shell.
4. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Variations
Some prefer to toast their pecans first for a more rich, nutty flavor.
If you find that your crust becomes too dark, you can use a pie shield or sculpted aluminum foil to cover the exposed pie crust edges and prevent them from burning.

Walnut-Stuffed Slow-Cooked Apples

Serve these apples warm from the crockpot with low-fat frozen yogurt.

Yield: 4 servings (serving size: 1 apple and 1/4 cup cooking liquid)

Ingredients

·         1/4 cup coarsely chopped walnuts

·         3 tablespoons dried currants

·         2 1/2 tablespoons brown sugar

·         3/4 teaspoon ground cinnamon, divided

·         4 medium Granny Smith apples, cored

·         1 cup packed brown sugar

·         3/4 cup apple cider

Preparation

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

Nutritional Information

Calories:

310 (14% from fat)

Fat:

4.9g (sat 0.5g,mono 0.7g,poly 3.6g)

Protein:

1.9g

Carbohydrate:

70g

Fiber:

3.8g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

23mg