November 7, 2009

Pumpkin Cookie Dip

1 Package (8 ounces) Cream Cheese, Softened

2 Jars (7 ounces each) Marshmallow Creme

1 Can (15 ounces) Solid-Pack Pumpkin

1 Teaspoon Ground Cinnamon

1 Teaspoon Grated Orange Peel

Gingersnaps or Vanilla Wafers


In large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator.

Yield: 4 Cups


3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 sm. box Jello vanilla pudding (not instant)
3 tbsp. soft butter
1 egg
1/2 c. milk

Combine above in a large bowl. Beat two minutes at medium speed. Pour into a 10 inch greased glass pie plate. Drain one 16 ounce can of sliced peaches. Save 5 tablespoons of peach syrup. Place peaches evenly on top of batter.


1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar

Mix above topping at medium speed for two minutes. Spoon mixture evenly over top of peaches, spreading carefully. Mix together 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle on top. Bake at 350 degrees for 30 to 35 minutes. Refrigerate.


1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter
2 pkg. (8 oz. each) cream cheese, softened
4 c. milk
2 pkg. (4 serving size) Jello lemon instant pudding and pie filling

Combine crumbs, sugar and butter; mix well. Press mixture firmly on the bottom and on the sides to within 1 inch of the top of a 9 or 10 inch springform pan. Bake at 350 degrees for about 8 minutes or until lightly browned, cool.

Beat cream cheese in a large bowl until smooth. Gradually add 1 cup of the milk, blended until mixture is very smooth. Add remaining milk and the pudding mix. Beat with rotary beater just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm, about 3 hours.

Makes 12 to 16 servings.


1 (9 inch) pie shell, baked
1/3 c. peanut butter
3/4 c. powdered sugar
1/3 c. plain flour
1/2 c. sugar
8 oz. Cool Whip
1/8 tsp. salt
2 c. milk, scalded
2 egg yolks, slightly beaten
2 tbsp. butter
1/2 tsp. vanilla

Blend peanut butter with powdered sugar until mealy. Sprinkle 2/3 of mixture over baked pie shell. Combine flour, 1/2 cup sugar and salt in top of double boiler or cook in microwave. Stir in scalded milk; cook until thick. Stir a small amount of cooked filling into the egg yolks. Combine and cook several minutes longer. Add vanilla. Pour into pie shell. Top with Cool Whip. Sprinkle the remaining peanut butter and powdered sugar mixture over the top. Chill and serve.


9-inch baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
4-5 tbsp. peanut butter
2 tsp. vanilla

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute. Remove from heat; blend in peanut butter and vanilla. (If the mixture is not smooth and creamy, I beat it with electric mixer for a little bit and it comes out perfect.)

Pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. Serve with sweetened whipped cream.


1/2 cup oatmeal
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
dash salt
1/4 cup butter
1/3 cup peanut butter
5-10 apples
prepared pie crust


Place oatmeal, brown sugar, ground cinnamon, nutmeg, salt into bowl. Stir ingredients together. Add butter and mix together. Melt peanut butter. Pour melted peanut butter into crisp and mix together.


Preheat oven for 350 degrees. Peel and slice apples. place in pie crust till full. (apples will shrink when they cook). Place and spread crisp over apples. Bake pie for 20-30 mins. Serve with ice cream.


3 tbsp. (1 1/2 oz.) Kahlua
2 tbsp. (1 oz.) vodka
1/2 c. (3 oz.) white chocolate, cut sm.
2 c. sifted cake flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter
2 tbsp. shortening
1 1/4 c. sugar
3 lg. eggs
3/4 c. buttermilk
1/3 c. apricot jam
Kahlua white Russian cream
White chocolate curls and shavings

Combine kahlua, vodka and chocolate. Place over low heat or hot water until chocolate melts. Stir to blend. Cool slightly. Resift cake flour with baking soda and powder. Grease well and flour lightly two 9-inch layer cake pans.

Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in kahlua-chocolate mixture, then flour mixture alternately with buttermilk. Divide batter between 2 pans. Bake at 350 degrees for 20-30 minutes until tester inserted in center comes out clean.

Cool in pans 10 minutes. Turn out onto wire racks. Cool completely. Spread bottom surface of second layer with remaining jam. Place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate top generously with white chocolate curls and shavings. If prepared ahead, refrigerate, removing 30 minutes before serving to capture full flavor.

KAHLUA WHITE RUSSIAN CREAM: Beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar until thickened. Gradually beat in 1/3 cup kahlua and 2 teaspoons vodka, beating until stiff.


1/2 c. corn syrup
1/4 c. brown sugar
1/2 tsp. salt
1 c. peanut butter
3 c. Cheerios
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla

Butter 9"x9"x2" pan. In large pan heat syrup, sugar and salt to boiling. Stir in peanut butter, remove from heat and add vanilla. Pour over Cheerios and chocolate chips. Refrigerate 1 hour.


1 lg. can Carnation milk
1 c. sugar
1 stick butter
3 egg yolks
1 tsp. vanilla
1 can coconut

Combine milk, sugar, butter, egg yolks and vanilla in saucepan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and spread over cake


6 or 7 skinless, boneless chicken breast, cubed (1/2 inch pieces)
3 tbsp. oil
1 (16 oz.) can chopped tomatoes
2 (4 oz.) cans whole green chilies, chopped (1/2 inch pieces)
4 cloves garlic, crushed
2 tbsp. instant minced onion
4 lg. potatoes, peeled and chopped (1/2 inch pieces)
Celery salt to taste
Salt to taste
Pepper to taste
Water to cover

Brown the chicken in the oil, doing so in 2 or 3 batches. Use a large black frying pan so that the meat will brown quickly. Place the browned meat in a 3 or 4 quart covered casserole dish and add the tomatoes, chilies, potatoes, and seasonings, except the salt. Add about 1 cup water to the frying pan, stirring over high heat to scrape up browned bits on bottom and bring to boil.

Add vegetables to pot with enough additional water to barely cover the ingredients. Cover and simmer until the stew is thick and the meat very tender, about 1 1/2 hours. Add salt to taste before serving. Makes 6 to 8 servings. (If you want to use fresh green chilies, you can place them under your broiler until the skin is browned. Turn the chilies until all sides are browned. Then the skin will easily peel off. Remove the seeds and chop into large 1/2 inch pieces. You can use 7 to 10 chilies.)


3 lbs. pork butt, cubed
3 lg. onions, chopped
3 cloves garlic, minced
1 tbsp. oregano, crumbled
1 c. green chilies, chopped
1 to 2 Jalapenos, de-seeded & chopped
3 tbsp. flour
Salt & pepper
Lard or olive oil to saute

Cut away as much fat as possible from the pork and cut into cubes. Brown meat in lard or olive oil. Remove from pan and sprinkle meat with the flour. Brown onions and garlic in frying pan until transparent, but not brown. Add meat, oregano, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour. Cool and degrease stew. Serve rolled inside flour tortillas. Serves 6.


1 cut up chicken (may use 2)
1 pkg. chicken bouillon cubes
Onions and carrots
1 sm. pkg. Bisquick mix

Wash chicken; drain on paper towels and place in pot. Add 3 cups water and 3 bouillon cubes. Cut up 3 or 4 carrots (large pieces), also 4 or 5 small onions. Place these in crock pot at noon on low. Cook for about 6 hours. Turn pot on high and add flour mix (2 tablespoons flour mixed with 1/2 cup water, shake together in a jar). Pour into pot and mix. This should thicken gravy. Use more flour and water if necessary. Cook on high for 15 minutes.

Make dumplings from Bisquick mix recipe. Put dumplings in pot and keep covered on high until cooked.

Crock pot cooking is slower and it may take longer than an additional 15 minutes.


1/3 c. creamy peanut butter
3/4 c. powdered sugar
1 (9 inch) pie shell, baked
1/3 c. all purpose flour
1/2 c. sugar
Dash of salt
2 c. milk
2 egg yolks, slightly beaten
2 tsp. butter
1 tsp. vanilla
1 banana, sliced
1/2 c. heavy cream

Mix peanut butter and powdered sugar until crumbly. Reserve 2 tablespoons of mixture; spread remainder in bottom of pie crust. Mix flour, sugar, salt, milk, and egg yolks in a saucepan and cook stirring constantly, until it comes to a rolling boil. Remove filling from heat and add butter and vanilla. Arrange banana slices over peanut butter mixture. Pour filling oven bananas and let cool. Chill several hours. Whip cream and spread over filling. Sprinkle reserves peanut butter crumbs on top.


3/4 c. powdered sugar
1/3 c. peanut butter
2/3 c. granulated sugar
3 tbsp. cornstarch
1 tbsp. all purpose flour
1/2 tsp. salt
3 egg yolks
3 c. whole milk
2 tbsp. butter
1 tsp. vanilla extract
Baked 9" pie shell
3 egg whites
1/4 tsp. cream of tartar
1/4 c. granulated sugar

Cream powdered sugar and 1/3 cup peanut butter until crumbly. Set aside. Combine 2/3 cup granulated sugar, cornstarch, flour, salt, egg yolks, milk, butter and vanilla in a saucepan or in top of double boiler over hot water. Cook over medium heat, stirring constantly until thick.

Sprinkle two-thirds of the peanut butter mixture in bottom of baked pie shell; pour custard over this. Beat 3 egg whites with cream of tartar until stiff, gradually adding 1/4 cup sugar. Spread over custard. Sprinkle remaining crumbly mixture over meringue and bake at 350 degrees about 20 minutes or until golden brown. Yield: 1 (9") pie.


3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar, divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar

Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside.

In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees.

Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy.

Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.


Non-stick vegetable oil spray
1/2 c. chopped dry roasted peanuts
12 Oreo cookies, broken
1/4 c. unsalted butter, melted (1/2 stick)

Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add cookies and blend until finely chopped. Transfer to bowl. Mix in butter. Press crumb mixture into prepared dish. Bake 8 minutes (sides may sink slightly). If necessary, press crumb mixture back up sides of dish using paper towel as aid. Let cool completely. Transfer crust to freezer.


4 pts. chocolate ice cream, softened slightly
6 (1.8 oz.) pkgs. chocolate peanut butter cups, chopped

Place ice cream in large bowl. Mix in peanut butter cups. Spread half of ice cream mixture into crust. Cover and freeze remaining ice cream mixture. Freeze pie until filling sets, about 4 hours. Let remaining ice cream soften just slightly. Spoon over frozen ice cream in pie dish, mounding to dome. Freeze until firm, about 4 hours. Can be prepared 1 day ahead.

1 1/3 c. purchased chocolate fudge topping
2 tbsp. Kahlua or other coffee liqueur
1 1/2 tsp. instant espresso powder
1 1/2 tsp. water

Stir all ingredients in heavy small saucepan over medium low heat until heated through.

Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.


1 (8 oz.) pkg. cream cheese, cut up
1/2 c. peanut butter
1 c. sifted powdered sugar
2 tbsp. milk
1 (4 oz.) container frozen topping, thawed
1 chocolate-flavored, graham or butter flavored crumb pie shell
Coarsely chopped peanuts, optional

In a large mixer bowl combine cream cheese and peanut butter; beat with an electric mixer until combined. Add powdered sugar and milk; beat until combined. Fold in whipped topping. Spoon into the pie shell. Sprinkle with peanuts, if desired. Cover and chill in the freezer for 15 minutes.

Makes 8 servings.


1 (8 oz.) pkg. cream cheese, cut up
1/2 c. peanut butter
1 c. sifted powdered sugar
2 tbsp. milk
1 (4 oz.) container frozen whipped dessert topping, thawed
1 chocolate-flavored crumb pie shell, graham cracker pie shell or butter-
flavored crumb pie shell
Coarsely chopped peanuts (optional)

In a large mixer bowl combine cream cheese and peanut butter; beat with an electric mixer until combined. Add powdered sugar and milk; beat until combined. Fold in whipped topping. Spoon into the pie shell. Sprinkle with peanuts, if desired. Cover and chill in the freezer for 15 minutes. Makes 8 servings.


1 cup cracker crumbs
5 teaspoon butter, melted
2 1/2 cup Vidalia onions, thinly sliced
1 teaspoon olive oil
3/4 cup milk
2 eggs, beaten
1/2 cup Swiss cheese, shredded
salt and pepper


Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.

Bake at 350°F for 10 minutes.


Sauté onions over medium heat in olive oil until translucent.

Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.

Bake at 350°F for 45 minutes. Remove from oven, and cool 10 minutes before serving.


6 oz fresh spinach
6 oz crumbled Feta cheese with tomato and basil
1/2 onion, chopped
1 tomato, chopped
1 1/3 cups milk
3 eggs
3/4 cup Bisquick
1/2 tsp salt
fresh ground pepper, to taste

Preheat oven to 400°F and grease a 10" pie pan and set aside. Steam the spinach while assembling the other ingredients and chopping the onion and tomato.

In a medium bowl combine milk, eggs, Bisquick, salt and pepper. Set aside.

Combine the spinach, onion, tomato and Feta and place in the bottom of the pie pan.

Pour the Bisquick, milk and egg mixture over the top.

Bake at 400°F for 25-35 minutes, until puffed and set.


1 unbaked 9 inch pie shell
1 sm. onion, minced
1/2 tsp. salt
Dash black pepper
1 c. light cream
3 eggs (slightly beaten)
2 pkgs. (10 oz. each) frozen chopped spinach
3 tbsp. butter
1/4 tsp. nutmeg
1 lb. Ricotta cheese
1/4 c. grated Parmesan cheese

Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.

In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.

Pour in pastry shell. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees 40 minutes or until custard is set. Insert knife to see if it comes out clean


1 Pillsbury pie crust
1 c. chopped ham
1 c. chopped onion
1 pkg. frozen chopped spinach (10 oz. size)
4-6 eggs, slightly beaten
1 c. milk
1 c. shredded cheese

Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside.

Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust.

Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.


1 9 in. unbaked pie crust1 8 oz. package Philadelphia cream cheese
1/4 cup milk
2 eggs
1 1/2 cups cubed poultry meat
1/4 cup chopped green onions
1 chicken bouillon cube
1/4 cup sliced or slivered almonds
1/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon dry mustard

Prepare 1 (9") unbaked crust (may use frozen crust).

Soften and beat the package of cream cheese.

Beat in milk and eggs.

Mix in cubed turkey or chicken, almonds, chopped green onions, chicken bouillon cube, chopped basil, salt, dry mustard.

Bake 50 minutes at 350 degrees.


Pastry for two 9 inch quiche dishes or pie pans
1 bunch green onions, chopped
2 tbsp. melted butter
2 c. (8 oz.) shredded Swiss cheese
6 slices bacon, cooked and crumbled
1 (8 oz.) can sliced mushrooms, drained
2 c. chicken, chopped and cooked
8 eggs, beaten
1 garlic clove, crushed
1/2 tsp. salt
1/2 tsp. dry mustard
Dash of ground nutmeg
Dash of white pepper

Preheat oven to 425 degrees. Line two 9 inch quiche dishes with pastry. Prick bottom and sides of pastry with a fork. Bake for 6-8 minutes. Reduce oven temperature to 350 degrees. Cool on wire rack. Saute onion in butter until tender. Combine onion, cheese, bacon, mushrooms, and chicken. Toss gently. Spoon half of mixture into each pastry shell. Combine remaining ingredients. Beat well. Pour half of this mixture into each shell. Bake for 30-40 minutes or until set.

Note: Unbaked quiche can be frozen if you cover with aluminum foil. To serve, thaw overnight in refrigerator and bake at 350 degrees for 40-50 minutes.


9" quiche dish or pie pan pastry
1 lb. hot bulk pork sausage
1 (4 oz.) can sliced mushrooms, drained
1/2 c. chopped onions
1/4 c. chopped green pepper
1 tsp. minced parsley
1/2 tsp. whole basil leaves
Dash of granulated garlic
1/8 tsp. salt
1 1/2 c. shredded cheddar cheese
1 c. milk
2 eggs

Line dish with pastry and bake 400 degrees until lightly browned; cool. Cook sausage until browned; drain. Combine sausage with next 7 ingredients, mixing well. Spoon into quiche shell; top with cheese. Combine milk and eggs, beating just until foamy. Pour evenly over cheese; sprinkle with paprika. Bake at 325 degrees for 50 minutes or until cheese is lightly browned and quiche is set.


1 prepared pie crust or homemade pie crust
1 tbsp. vegetable oil
1 c. onions, chopped
1 c. shredded cheddar cheese
1 1/2 c. frozen broccoli, defrosted
1/3 c. zucchini slices (use sm. zucchini)
3/4 c. half & half
2 eggs
1/2 tsp. salt
Pinch of pepper

Preheat oven to 400 degrees. Place a cookie sheet in the middle of your oven. Prick the pie crust all over with a fork. Place the pie pan on the cookie sheet and bake for 5 minutes in the preheated oven to set the crust.

While the crust is baking, heat the oil in a small skillet over medium high heat. Add the onions and saute them until lightly browned, 2 to 3 minutes.

Remove the crust from the oven. Sprinkle the shredded cheese over the bottom of the pie crust, then add the onions. Place the broccoli florets with the stems facing the center around the outside of the crust. Next lay the zucchini slices in an over-lapping pattern toward the middle of the crust. Finally, add a couple of small florets in the center.

In a medium size bowl, combine the half and half, eggs and salt. Mix until smooth, then pour this into the quiche pan. Return the pan to the oven.

Bake for 10 minutes, then adjust the temperature down to 350 degrees and continue cooking until a knife inserted into the custard comes out clean, about 20 minutes. Remove and let quiche stand for a few minutes before cutting.


9 inch pie crust (this makes 2 crusts)

2 1/2 c. flour
1 c. shortening
Dash salt

1/2 c. milk
1 tsp. vinegar

Chill 2 hours and roll out.


10 slices bacon, fried to crisp then crumbled
1 c. frozen broccoli, cooked and chopped
2 c. sharp Cheddar cheese (8 oz.)
4 lg. eggs
2 c. Half and Half
3/4 tsp. salt
1/8 tsp. pepper

Heat oven to 425 degrees. Sprinkle bacon, cheese and broccoli in unbaked pie crust. Beat eggs slightly. Beat in remaining ingredients. Pour mixture in pie. Bake 15 minutes. Reduce heat to 300 degrees and bake 30 minutes longer or until done.



1 avocado
2 tsp. lemon juice
Pinch of fresh ground pepper
1 (4 oz.) can shrimp or crab
4 eggs
1 1/2 c. milk
1/2 c. dry white wine
1 tbsp. catsup
Pinch of dill weed
1/4 tsp. salt

Rinse and drain shrimp or crab. Use a prepared 9-inch pie shell or your own pastry recipe. Pre-cook shell for 10 minutes in preheated 400 degree oven, before adding filling.

Toss shrimp or crabmeat in small bowl with lemon juice, spread evenly on bottom of precooked crust. Beat eggs and milk together, add wine and catsup and beat until frothy. Pour over the crust and sprinkle lightly with dill, salt and pepper, and bake immediately in preheated 375 degree oven for 30-40 minutes or until knife inserted in center comes out clean. Slice avocado and arrange in pinwheel on top of quiche. Serve immediately.


1 (15 oz.) can corned beef hash
4 eggs
1 tbsp. flour
Dash ground red pepper
1/4 c. soft bread crumbs
1 c. shredded Swiss cheese
1 c. milk
Green pepper rings

Preheat oven to 350 degrees. Combine hash, bread crumbs and 1 egg. Mix well. Spread mixture in a 9 inch pie pan or quiche pan. Sprinkle cheese and flour on top of hash mixture. Combine remaining 3 eggs, milk, red pepper, pour into pan with hash mixture. Bake for 40 minutes or until egg mixture is set. Garnish with green pepper rings.


1 crust pastry in 9 inch quiche pan
1 1/2 lbs. spinach
1 tsp. chopped rosemary
4 tomatoes
3 eggs
3 egg yolks
2 c. milk
Ground black pepper
1/2 c. grated Gruyere cheese
2 tbsp. chopped chives
2 tbsp. chopped parsley

Heat oven 400 degrees. Line quiche pan with pastry. Break stems from spinach. After washing spinach, put in saucepan using no extra water other than from washing and rosemary. Cook over low heat about 10 minutes. Drain well. Chop finely. Scald skin and chop tomatoes. Beat eggs and yolks together and milk. Fold in spinach, tomatoes, cheese, chives and parsley. Pour into quiche shell and bake about 40 minutes until set and golden brown.



1 pkg (8 oz.) cream cheese, softened
4 eggs
1 cup pet evaporated milk
1/4 to 1/2 tsp. ground red pepper
1 pkg (10 oz.) frozen, chopped spinach, thawed and thoroughly drained
1/2 cup diced ham and/or chopped onion
1 prepared deep-dish pie crust, frozen

In a medium bowl, beat cream cheese until creamy. Beat in eggs, milk and red pepper.

Squeeze spinach until almost dry. Stir spinach and ham or onion into egg mixture.

Pour into a frozen pie crust. Season with salt and pepper, to desired taste.

Bake in a preheated 350°F oven on a preheated baking sheet for 40-50 minutes, or until a knife inserted in center comes out clean.

Makes 6 servings.

Variation: Top quiche with tomatoes and sprigs of fresh basil, if desired, for added color.


1 unbaked pie hell
1/2 lb. hamburger or sausage
1/2 c. mayonnaise
1/2 c. milk
2 eggs
1 tbsp. cornstarch
1/2 lb. Cheddar cheese, grated
1/3 c. chopped green pepper
1/3 c. chopped onion
Dash pepper and salt

Brown meat, pour off fat. Blend next 4 ingredients until smooth. Stir in meat, cheese, green pepper, onion, salt and pepper. Turn into pie shell. Bake at 350 degrees for 30-40 minutes or until golden brown on top and knife inserted near center comes out clean. Makes 6-8 servings. Can be made only with hamburger, half hamburger and half sausage or only a small amount of sausage for flavor.


1 unbaked 9" pastry shell
1 lb. ground beef
1/2 c. mayonnaise
1/2 c. milk
2 eggs
Dash pepper
1 tbsp. cornstarch
1 1/2 c. cheddar cheese, grated
1/3 c. sliced green onion

Brown meat in skillet over medium heat. Blend next 5 ingredients until smooth. Stir in meat, cheese and onion. Turn into pastry shell. Bake in 350 degree oven for 35 to 40 minutes or until knife inserted in center comes out clean.


1 lb. boneless chicken
1/4 med. red pepper
1/4 med. green pepper
1/4 med. yellow pepper
1/4 peeled white onion
1 oz. cilantro
2 tsp. chicken base
2 whole garlic
1 tsp. salt
2 1/2 c. chicken stock
2 c. long grain rice
1 tsp. egg shade
1 oz. Spanish chorizos
1 1/2 oz. olive oil

Chop onion, peppers, cilantro, garlic and chorizos very fine. Dice chicken meat in small chunks. Put ingredients in 3-quart saucepan with olive oil at medium heat; cook them for 3-4 minutes. Add chicken and stir it. Add chicken stock and egg shade.


3 tbsp. butter
2 tbsp. flour
2 c. milk
1 c. grated cheddar cheese
1 whole (8 oz.) can peas, drained
1 whole (6 oz.) can tuna, drained
1/2 tsp. salt
1/4 tsp. pepper
1 whole (6 oz.) pkg. Creamette spaghetti

In medium size saucepan melt butter, stir in flour. Add milk; and cook until smooth. Add cheese; stir until melted. Add peas, tuna, salt and pepper. Cook over low heat 10 minutes. Prepare spaghetti according to package directions. Drain. Serve sauce over hot, cooked spaghetti. Makes 4 servings.


1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
2 tsp. salt
Oil for frying

Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese.

Can substitute cooked chicken for ground beef.


1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. oil
2 cans chicken broth
1 tbsp. chili powder
1/4 c. flour
1 tsp. salt
1 tbsp. oil
1 (10 oz.) can red chili sauce

Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.


2 tbsp. olive oil
1 onion, diced
8 c. water
1/2 c. diced green chilies
1 c. beef consomme
2 c. salsa, mild or hot
36 lg. garlic croutons (recipe follows)
3 oz. Monterey Jack cheese, grated
Red chili powder
1 lb. hamburger
1 c. red wine
2 carrots, sliced
2 potatoes, cut into 1/2 inch cubes
1-1/2 tsp. cumin
1-1/2 tsp. coriander
Pepper and salt
3 oz. sharp cheddar cheese, grated
Sour cream

In a heavy sauce pan saute hamburger and onion in oil for 2 to 3 minutes. Add wine and water. Bring to boil and reduce to simmer. Add chilies, carrots, potatoes, consomme, cumin, coriander and salsa. Simmer for 1 hour. Season with salt and pepper. Place stew in bowls. Put 6 large croutons on top. Sprinkle with both cheeses and broil until cheese melts. Top with sour cream and sprinkle with red chili powder.


1 stick butter
Chopped parsley
Lots of minced garlic
White pepper
Large cubes French bread

Melt butter. Add garlic, parsley, white pepper and salt. Pour this over cubed French bread and bake in oven until brown and crunchy.


Pumpkin cookies are moist and delectable! The icing flavored with rum adds an intriguing flavor.


4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped

PREHEAT oven to 350°F.

COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.


2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Milk

BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

Estimated Times: Preparation - 30 minutes; Cooking - 12 minutes.

Yields 60 cookies (5 dozen).


6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices gruyere or provolone cheese

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.

Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.

Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.

Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.

Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère or provolone and sprinkle with Parmesan.

Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.

Serve with additional grated Parmesan cheese for sprinkling at table.

Makes about eight servings.


2 1/2 cups peeled, cooked, mashed sweet potatoes
1 cup milk
1/2 teaspoon cinnamon
1-1/4 cup white sugar
2 eggs
3/4 stick butter
1/2 teaspoon nutmeg


1/2 cup brown sugar
3/4 cup crushed corn flakes
1/2 cup chopped pecans
3/4 stick butter (6 tablespoons)

Combine first 7 ingredients and mix well. Pour into greased 13x9" casserole dish. Bake 25-30 minutes at 400°F degrees.

Combine topping ingredients and spread evenly over hot potatoes. Cover with miniature marshmallows and bake for another 10-15 minutes at 400 degrees until marshmallows are evenly browned and melted.



1 to 1 1/4 lb. pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 (12 oz.) tub Cool Whip (can use chocolate)
2 (3 1/2 oz.) pkg. instant vanilla or chocolate pudding
1/2 tsp. vanilla
4 gummy worms and/or other critters

This popular "novelty" cake is a hit at children's parties, especially around Halloween. You'll receive many appreciative compliments from your guests such as "Ewww, that's gross!"

It really resembles a pudding more than it does a conventional cake. If you serve it as an everyday family dessert, rather than as a fun decorative element, it's possible that your family may not understand it!

Crush Oreos. Put 1/3 of the crushed Oreos into a new, clean flower pot. Set aside.

Mix butter, cream cheese and sugar and vanilla together. Set aside.

Combine milk and pudding mix. Fold Cool Whip into the pudding.

Fold together pudding mixture and butter-cream cheese mixture.

Layer this mixture (about 1/3 of it) onto the crumbled cookies in the pot. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.

As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging. If you have a toy (clean) garden trowel, a plastic daisy, or some edible flowers, these can also be used creatively to embellish the presentation.

Chill in refrigerator for 3 to 4 hours before serving.