Jessica's Corner

Fluffy Pumpkin Cheese cake Pie

12 oz cream cheese
1/2 c. sugar
1 1/2 t pumpkin pie spice
2 eggs
1 c. canned pumpkin
1 Keebler Ready crust Graham pie Crust

In large mixing bowl beat cream cheese on medium sped until fluffy. Add sugar and spice. beat until mixed well. Add eggs and mix until smooth. Stir in pumpkin. Pour into crust and bake at 350 for 30 minutes. cool for 1 hour on wire rack and then refrigerate for at least 3 hours.


Turtle Pumpkin Pie

1/4c. Carmel topping 1c. canned pumpkin
1 Graham pie crust 1t. ground Cinnamon
1/2c. Pecan pieces 1c. cold milk
1/2t. nutmeg 8oz cool whip
2 pkg. vanilla jello instant pudding & pie filling
Pour Carmel topping into pie crust and sprinkle with pecans. Beat milk pudding mixes, pumpkin and spices with wire whisk until blended. Stir in 1 1/2c. cool whip. Spread mixture into crust. Top with remaining cool whip. Refrigerate for 1 hour. top with 2T Carmel topping and a few pecans.



Raspberry Swirl Cheesecake Pie

8oz cream cheese

1 can sweetened condensed milk

1/4c. lemon juice

1 egg

1 Graham pie crust

1/2c. seedless red raspberry preserves

In mixing bowl beat cream cheese,condensed milk and 3 T lemon juice. add egg and beat until combined. Pour half of the mixture into crust. In small bowl combine raspberry preserves and remaining lemon juice. Spoon half of this mixture over cream cheese in pie shell. Top with remaining cream cheese mixture and remaining preserve mixture. Use a knife to swirl preserves into cream cheese. bake at 300 for 50 minutes. cool on wire rack for 1 hour then refrigerate a for at least 3 hours.

Streusel topped Creamy Pumpkin Pie

1 1/4 c. cold milk

2 pkg. cheesecake flavor instant pudding & pie filling

1t. pumpkin pie spice

1c. canned pumpkin

1 tub cool whip

1 graham pie crust

Topping :

1/2c. chopped walnuts

1T brown sugar

1T. butter

In a large bowl beat milk, pudding mix, pumpkin and spice with wire whisk. Fold in half of the cool whip. spread in crust. Refrigerate at least 4 hours. In small bowl combine walnuts brown sugar and butter. Microwave until bubbly stirring once. spread on foil and let cool. Crumble walnut mix on top of pie and serve with remaining cool whip.

Strawberry Bottom Cheesecake

1 Graham pie crust

4oz cream cheese

1/4c. sugar

1/2c. sour cream

1t. vanilla

4oz cool whip

1 pint fresh strawberries thinly sliced

1c. strawberry glaze

Beat cream cheese and sugar until smooth. Add sour cream and vanilla then fold in cool whip. Spread thin layer of glaze over the bottom of the pie crust. Place strawberry slices on glaze and cover with remaining glaze. gently spoon cream cheese mixture over glazed berries. Cover and chill for at least 2 hours.

Easy Chocolate Chip Cheesecake

8oz cream cheese

1/3c. sweetened condensed milk

1t. vanilla

1 egg

1c. mini semi sweet chocolate morsels

1t. flour

1 graham pie crust

Glaze:

1/2c. semi sweet chocolate chips

1/4c. cool whip

In a small bowl mix cream cheese, condensed milk and vanilla. Add egg and mix until smooth. Toss 1c morsels and flour into mixture and fold in. Pour mixture into pie shell and bake at 350 degrees for about 25 minutes. Cool for 1 hour.

In small sauce pan mix 1/2c. chocolate chips and cool whip heat on low stirring constantly until chocolate melts. Pour over cheese cake and cool for 30 minutes. Refrigerate an additional 2 hours. Serve.

SCALLOPED POTATOES & HAM BAKE
1 container of Deluxe Scalloped Potatoes, heated according to package directions
8 ounces cooked ham, cut into small cubes
1 cup shredded Gruyere or Swiss cheese
2 Tbsp. plain dry bread crumbs
Preheat oven to 400°. In 1-1/2 -quart shallow baking dish combine hot Deluxe Scalloped Potatoes, ham and 1/2 cup cheese. Top with remaining cheese and bread crumbs. Bake 15 minutes or until golden brown and bubbling.


SCALLOPED POTATOES WITH SAUSAGE & PEPPERS
1 Tbsp. Butter
1 large red bell pepper, thinly sliced
1 small onion, thinly sliced
1 lb. sweet Italian sausage links or bratwurst, cut into 1/2-inch pieces
1 container of Deluxe Scalloped Potatoes, heated according to package directions
In 12-inch nonstick skillet, melt Spread over medium-high heat and cook onion and pepper, stirring occasionally, 4 minutes or until crisp-tender. Add sausage and cook, stirring occasionally, 8 minutes or until sausage is done and onions are golden. Stir in hot Deluxe Scalloped Potatoes. Garnish, if desired, with chopped fresh parsley.

BLUEBERRY MUFFINS
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Butter
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk
1-1/2 cups fresh blueberries
Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

BREADED BAKED CHICKEN
1/2 cup seasoned bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 tsp. Garlic Powder With Parsley
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
1/4 cup Butter, melted
Preheat oven to 425°.Combine bread crumbs, cheese and garlic powder. Dip chicken in melted Butter, then bread crumb mixture, coating well. In 13 x 9-inch roasting pan, arrange chicken. Bake 20 minutes or until chicken is thoroughly cooked.

KANSAS CITY BARBECUED RIBS
1 Tbsp. PLUS 1/4 cup firmly packed light brown sugar
3 tsp. Seasoned Salt
2 tsp. chili powder
1 tsp. Seasoned Pepper
1/2 tsp. ground red pepper
4 lbs. beef ribs, cut into individual ribs (8 or 9 ribs)
3 Tbsp. Butter
1 small yellow onion, chopped
2 cloves garlic, chopped
1 tsp. paprika
1 cup ketchup
2 Tbsp. apple cider vinegar
1 tsp. dry mustard
Preheat oven to 400°.
In small bowl, combine 1 tablespoon sugar, 2 teaspoons Seasoned Salt, 1 teaspoon chili powder, 3/4 teaspoon Seasoned Pepper and 1/4 teaspoon ground red pepper; rub on ribs. In bottom of broiler pan lined with aluminum foil, arrange ribs. Cover with aluminum foil and bake 2 hours or until ribs are tender.
Meanwhile, in 2-quart saucepan, melt Butter over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add garlic, paprika and remaining Seasoned Salt, chili powder, Seasoned Pepper and ground red pepper. Cook, stirring frequently, 1 minute. Stir in ketchup, remaining sugar, vinegar and mustard. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes.
In large bowl, toss ribs with 3/4 cup barbecue sauce. Grill or broil ribs, basting with remaining sauce and turning frequently, 15 minutes or until ribs are glazed and browned.

SAUCY SWEDISH MEATBALLS

6 Tbsp. Butter
1 medium red onion, finely chopped
2 lbs. ground beef
2 Tbsp. honey
2 large eggs
3/4 cup plain dry bread crumbs
3/4 cup whipping or heavy cream
3/4 tsp. kosher salt
1 package Brown gravy mix
1-1/4 cups water
1/2 cup whole berry cranberry sauce
In 10-inch nonstick skillet, melt 2 tablespoons butter over medium heat and cook onion, stirring frequently, 5 minutes or until tender; set aside.In large bowl, combine ground beef, onion mixture, honey, eggs, bread crumbs, 1/4 cup cream and 1/4 teaspoon salt. Shape into 32 (1-1/2-in.) meatballs.In 12-inch nonstick skillet, melt remaining 4 tablespoons Spread and brown meatballs in two batches. Remove meatballs and set aside. In same skillet, blend Gravy Mix with water. With wire whisk, stir in cranberry sauce and remaining 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low and return meatballs to skillet. Simmer covered 10 minutes or until meatballs are cooked. Stir in remaining 1/2 cup cream and heat through. Serve, if desired, over hot cooked noodles and garnish with chopped parsley.Party Tip: Make 62 (3/4-in.) meatballs and keep warm by serving in a slow cooker.

SPEEDY HONEY-BAKED RIBS
1/2 cup Honey
2 cloves garlic, finely chopped
1/2 cup ketchup
2 Tbsp. firmly packed brown sugar
2 Tbsp. white vinegar
2 tsp. hot pepper sauce
2-1/2 to 3 lbs. baby back ribs or spareribs
Preheat oven to 400°. In small saucepan, melt Honey over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in ketchup, brown sugar, vinegar and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. In broiler pan, without the rack, arrange ribs; pour sauce over ribs. Cover with aluminum foil and bake 45 minutes. Remove foil and bake an additional 10 minutes or until ribs are done, basting once. With knife, slice between ribs and toss with sauce in bottom of pan.

STREUSEL-FILLED BUNDT CAKE
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup - stick margarine
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
1 container (8 oz.) sour cream
1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup semi-sweet chocolate chips (optional)
2 tsp. ground cinnamon
Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
In medium bowl, with wire whisk, combine flour, baking powder, salt and baking soda; set aside.
In large mixing bowl, with electric mixer, beat margarine with granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, scraping sides occasionally. On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with flour mixture.
In medium bowl, combine pecans, brown sugar, chocolate chips and cinnamon; set aside.
Spoon 1/3 of the cake batter into prepared pan; sprinkle with 1/2 of the pecan mixture. Spoon 1/2 of the remaining batter over pecan mixture; spread to cover. Repeat with remaining pecan mixture and cake batter. With butter knife, gently swirl to marble; spread top to smooth.
Bake 55 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely. Just before serving, sprinkle, if desired, with confectioners sugar.

BERRY CORNBREAD
1-1/2 cups buttermilk
4 eggs
2-1/3 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
2 tsp. Seasoned Salt
1/2 tsp. baking soda
1/2 cup margarine
1 cup fresh blueberries or chopped strawberries
1/4 cup blueberry or strawberry preserves
Preheat oven to 375°. Spray 9 x 9-inch baking pan with nonstick cooking spray; set aside.
In large bowl, combine buttermilk and eggs; set aside.
In food processor, combine cornmeal, flour, sugar, baking powder, Seasoned Salt, baking soda. With pastry blender or two knives, cut in margarine until mixture is size of small peas. Add to egg mixture and stir until just moistened. Gently stir in blueberries. Evenly spoon batter into prepared pan. Drop preserves onto batter and swirl with knife. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool slightly on wire rack.

BAKED MACARONI & CHEESE
3 Tbsp. Margarine
2 Tbsp. all-purpose flour
2 cups milk, warmed
1-1/2 cups shredded sharp cheddar cheese (about 6 oz.)
1/2 cup shredded Monterey Jack cheese (about 2 oz.)
1 tsp. Seasoned Salt
1/2 tsp. Seasoned Pepper
1/2 tsp. dry mustard
8 ounces elbow macaroni, cooked and drained
Preheat oven to 350°. Spray 8 x 8-inch baking dish with nonstick cooking spray; set aside.
In 3-quart saucepan, melt margarine over medium heat until foamy. With wire whisk, stir in flour and cook, stirring constantly, 1 minute. Gradually add milk and stir constantly, until mixture comes to a boil and thickens. Remove from heat, then stir in cheeses, Seasoned Salt, Seasoned Pepper and mustard until cheeses are melted. Let stand 1 minute, then stir in macaroni. Turn into prepared baking dish and bake 30 minutes or until heated through.

EASY APPLE CRISP
1 can apple pie filling
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup Shedd's Spread Country Crock® Spread
3/4 cup quick cooking or old-fashioned oats
1/4 cup chopped walnuts (optional)
Preheat oven to 375°.
In 9-inch pie plate, spread apple pie filling.
In medium bowl, combine flour with brown sugar. With pastry blender or two knives, cut in Spread until mixture is size of small peas. Stir in oats and walnuts. Evenly sprinkle over apples.
Bake 30 minutes or until heated through and topping is golden. Serve warm or at room temperature.