 |
| Pumpkin-cream Cheese Pie |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
|
|
|
Ready in over 3 hours
- Pecan Shortbread Cookie Crust:
- 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
- 3 tablespoons butter or margarine, melted
- 3 tablespoons Gold Medal® all-purpose flour
-
- Pumpkin-Cream Cheese Pie:
- 1 cup sugar
- 3 tablespoons Gold Medal® all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 package (3 ounces) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
| | Crust Directions:
1. Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown
Cheese Pie Directions:
1. Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving
|
|
| Turkey Or Chicken Wraps |
Peggy
Recipes: 7
Joined Sep '06
Favorites: 0 |
|
|
|
Ready in about minutes or less!
- 2 C cooked chicken or turkey, cut into cubes
- 1 T canola oil
- 1 med onion, diced
- 1 C sliced mushrooms
- 2 C salsa, divided
- 4 oz. cream cheese or light cream cheese, cubed
- 3/4 C grated cheddar cheese or low fat cheese
- 4 large tortillas
| | Serves 4
Preheat oven to 350°F degrees.
Heat chicken or turkey in a large skillet with a little oil. Add onions and mushrooms, and cook until soft. Add 1 cup salsa and cook until heated through. Add cream cheese cubes, 1 cup grated cheddar, and heat until melted. Remove from heat. Spoon about 1/2 cup filling down the center of the tortilla in a line, leaving about an inch of space at the top & bottom. To roll, fold the bottom edge up, fold one side over the filling and then roll. Place the wraps in a 9 x 12 baking pan, and spread the remaining salsa and cheese over the top. Place the uncovered pan in the oven for 10 - 15 min., until the cheese is melted.
|
|
|  |
