Double Layer Pumpkin Pie

8 oz cream cheese

2 cups milk, plus 2 Tbs

2 Tbs sugar

3 cups cool whip

4 small packages vanilla pudding

1 large can pumpkin puree

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 graham cracker crusts

Mix cream cheese, 2 Tbs milk, and sugar until smooth.

Stir in cool whip.

Divide mixture into 2 graham cracker crusts.

Mix 2 cups milk and pudding.

Add pumpkin, spices, and blend until fluffy.

Divide equally and spread evenly over cool whip mixture.

Refrigerate for at least 4 hours.

Pecan Pie

Ingredients
1 whole Unbaked Pie Crust

1 cup White Sugar
2 Tablespoons Brown Sugar
¼ teaspoons Salt
1 cup Corn Syrup
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
¼ teaspoons Vanilla
1 cup (heaping) Chopped Pecans

Preparation Instructions
Begin by stirring three eggs in a small bowl.

Now, in a separate bowl, add the sugar…Brown sugar, and salt.

Then measure 1 cup of corn syrup and pour the corn syrup into the bowl.

Next, melt the butter and pour it into the mix.

Now just give it a stir, making sure all ingredients are combined well.

Next, pour in the beaten eggs. And stir it ’til combined.

Now add about 1/4 teaspoon vanilla extract.

Dump the chopped pecans right into the bottom of the pie shell. Spread them out into a flat layer…Next, just pour the corn syrup/egg mixture slowly over the top.

Bake pie at 350º for 50 minutes, being careful not to burn pecans and crust. And check on it halfway though; if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.
When you pull it out of the oven, it should be only slightly jiggly. If it’s overly jiggly, keep it in the oven for a little while longer. BUT…be careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it’s completely set. Very often, I’ll make my Pecan Pie the night before by the next day, it’s perfect.

Recipe and photos from http://thepioneerwoman.com/

24 Hour Rolls

2 cups warm water
2 cups flour
1 TBS. salt
1 TBS. yeast
1/2 cup sugar

Combine and let set for 1 hour.
Add:
2 cups warm water
1 TBS. salt
1 cup oil
1 cup sugar
8-10 cups flour
Stir together to make soft dough- it will be slightly sticky. Place in oiled bowl. cover with cloth and let rise 12 hours. Pounching down as needed. Roll dough out in walnut sized rolls. Place on greased cookie sheet at least 2 inches apart. Cover with light cloth and let rise 12 hours. Bake 350* for 15-18 min.

Caramel Fondue

Ingredients:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk

Directions: In a saucepan, mix together ingredients on medium heat and bring to boil. Make sure to stir as it cooks. Transfer to a preheated, greased 1-2 1/2 quart slow cooker and set on low heat to serve. Makes 6-8 servings.

Dip apple slices, chunks of angel food cake, mini doughnuts, pretzels, marshmallows, rice krispie treats, or spoon over apple-spice cake.(or any treat you want, these are just things that I have done)

Malia's Artichoke Pasta

1/4 cup olive oil
1 clove garlic
1/4 cup butter
Melt over med. heat.
Add:
1 tsp. flour and cook 1 min.
Add:
1 cup chicken broth and cook 3 min.
Add:
1 TBS. lemon juice
2 TBS. chopped parsley
salt and pepper
Cook 5 min. over med. heat
Add:
1 can cut olives
1 can artichoke hearts, chopped
Mushrooms
3 TBS. Parmesan cheese (I always add more)
Cook 5 min.
Serve over linguine noodles

Grandma Anderson's Pumpkin Bars

1 large can pumpkin
1 large can (13 oz.) evaporated milk
1 cup sugar
3 eggs
4 tsp. pumpkin pie spice or 1/2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves

Combine and pour into 9 x 13 inch pan. Sprinkle with 1 box dry yellow cake mix; drizzle with 1 cup melted butter. Top with 1- 1/2 cups chopped nuts. Grandma likes walnuts. Bake 350* for 1 hour.

White Chili-Our new favorite!

1 lb. boneless, skinless, chicken breasts
1 medium onion, chopped
1 1/2 tsp. garlic powder
2-15 1/2 oz. cans great northern beans, rinsed, drained.
14 1/2 oz. can chicken broth
2-4oz. cans chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat an simmer uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Serves 7.

How I make it... I always double it if more than 4 people are eating (it's so good!)
First I put the chicken breasts in the crock pot with about 1/2-1 cup of chicken broth and cook until no longer pink. Then cut up the chicken into bite size pieces, and rinse out the crock pot. Put everything in the crock pot except the whipping cream and sour cream on low for 4-5 hours. About an hour before serving put in the whipping cream and sour cream, stir well. When everything is warm, serve. Some people like to add cheese to it. Hot rolls are delish to go with it too!