Chocolate Chip Pecan Pie

 

This is a recipe shared by Ben McMurry. It is one of his family favorite recipes.

Chocolate Chip Pecan Pie

3 eggs

1 1/2 cups sugar

1/2 cups flour

6 Tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon lemon juice

1/2 cup corn syrup

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped pecans

9" single pie crust, unbaked

In a large mixing bowl, beat eggs until light and fluffy. Add sugar, flour, melted butter, salt, lemon juice and corn syrup. Mix throughly, then stir in the chocolate chips and pecans. Pour mixture into pie shell. Bake at 350 degrees for 45 minutes, or until set, and golden.

Betty Crocker Pumpkin Pie

 This is our traditional pumpkin recipe from the 1972 Betty Crocker cookbook. We always make a 10" pie crust for a 9" pie. It just covers the pie plate better.

Old Fashioned Pumpkin Pie

9 Inch Pie

Pastry for 10-inch One Crust Pie

1 1/3 cup flour

1/4 teaspoon salt

1/2 cup shortening (or 1/4 cup plus 3 Tablespoons lard)

3-4 Tablespoons cold water

Pie Filling

2 eggs

1 can (1 pound/2 cups) Pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 2/3 cups evaporated milk

Heat the oven to 425 degrees. Prepare pie crust.

Beat eggs, add in remaining ingredients. Pour into prepared pie creust. (To prevent spills, place pie pan on a pulled out oven rack when filling with the pumpkin mixture.) Bake 15 minutes.

Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted in center of pie comes out clean. Cool on wire rack. Serve with whipped cream.

Double Layer Pumpkin Pie

 

Double Layer Pumpkin Pie

3 cups crushed graham crackers (15 graham crackers)

1 and 1/2 cubes melted butter

1/2 cup sugar

8 oz. cream cheese, softened

1 cup powdered sugar

1 cup cool whip

2 pkgs Instant Vanilla Pudding

1 cup milk

16 oz can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves 

Cool Whip

Grease a 9x13" pan. Mix graham crackers, butter and sugar together. Press firmly into pan. Whip cream cheese and powdered sugar together , then stir in Cool Whip. Spread over graham cracker crust. Cool in refrigerator for 20 minutes.

Whip together vanilla pudding, milk, pumpkin, cinnamon, ginger and cloves. Spread over chilled layers. Cool again until ready to serve.

To serve, top with more Cool Whip.

Corn Pudding

Sweet Corn Pudding...

Like Grandma Used to Make

2 14-15 oz. cans whole kernel corn

2 14-15 oz cans creamed corn

6 eggs, beaten

1/2 cup flour

1 cup sugar

3/4 stick unsalted butter, melted and cooled

A pinch of salt

1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Grease 9x13 cooking dish. Drain liquid from the whole kernel corn. Combine all ingredients together in a large bowl and stir together. Pour mixture into baking dish and bake uncovered for 1 hour or until golden brown on top and butter is bubbling a little on top.

Jello Salad for the Holidays

From the Sharing Recipes Cookbook- A Book of Favorite Recipes- Compiled by Longview 1st Relief Society of The Church of Jesus Christ of Latter Day Saints, 1985. (Lovingly called The Fat Lady Cookbook) The recipe was shared by Evelyn Anderson.

Cranberry Jello Salad

1 pkg. large cherry jello

2 cups hot water

1 cup whole cranberries jell (canned)

Stir together, then let set until syrupy. Add:

1 cup crushed pineapple, NOT drained

1/2 cup chopped nuts

1 cup chopped celery

1 cup diced apples

Stir into cranberry mixture and let set to firm.

Pumpkin Bars

From the Sharing Recipes Cookbook- A Book of Favorite Recipes- Compiled by Longview 1st Relief Society of The Church of Jesus Christ of Latter Day Saints, 1985. (Lovingly called The Fat Lady Cookbook) The recipe was shared by Phyllis Thompson.

Pumpkin  Bars

4 eggs
1 cup oil
2 cups sugar
1/2 teaspoon salt
1 #303 can (or 2 cups) pumpkin
2 1/4 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon

Combine ingredients, spread on greased cookie sheet and bake at 350 degrees for 30 minutes.

Frosting

2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
3 oz. cream cheese, softened
3/4 cube butter

Beat together and spread on cool bars.

Sweet Potato Souffle

This is a recipe given to us by a Sister Missionary (Sister Alison Leet) when we lived in Tumwater, WA. I was her Mama's recipe. Yes, that's what she called her. Mama. She was from Georgia. A Southern Girl.

Sweet Potato Souffle

1/2 cup sugar
1/4 cup butter, melted
1/2 cup light corn syrup
3 eggs
1 teaspoon vanilla
3 cups cooked, mashed sweet potatoes

Topping:
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

Combine sugar, butter, corn syrup, eggs and vanilla.  Beat until creamy. Stir in sweet potatoes. Spray a 2 quart baking dish and pour in the sweet potato mixture.

Combine brown sugar, flour, butter and chopped pecans. Sprinkle topping over the sweet potatoes. Bake at 350 degrees for 35 minutes or until light brown.

Recipe shared by Robin.

Thanksgiving Menu

I'm working on cleaning out my recipes. I have a stack of papers that I have been saving for years that have some pretty interesting sounding recipes on them and some handouts that I've kept and some menues that I have made for Holidays. This is my menu for Thanksgiving. I want to include it here so that I have it for my Holiday planning later this year, and more years to come. And, I wanted to share my menu with you.

Thanksgiving is my most traditional holiday. We HAVE to have certain foods. It is the only holiday that I feel that way about. Strange, huh? Christmas and Easter meals can be more flexible but not Thanksgiving!

My Thanksgiving Menu

Turkey (Roasted plain. Not stuffed. Nothing inside, except salt and pepper.)
Mashed Potatoes 
Green Bean Casserole (Our Traditional Family Recipe from the back of the french fried onions can.)
Stuffing/Dressing (Grandma Blossom's Recipe)
Gravy (Yes, keep it simple.)
Sweet Potato Casserole
Cranberry Salad (Grandma Blossom's Recipe)
Cranberry Jell (Jay wants it from a can. I like to make it from scratch with fresh cranberries.)
Rolls (I usually make Grandma Irvine's Buns Recipe.)
Butter
Jams (A variety from the summer's canning.)
Pumpkin Pie (From the Betty Crocker Cookbook) (Jay makes the pie crusts. I make the fillings.)
Whipped Cream (Jay likes Cool Whip. I like fresh whipping cream with sugar.)
Mincemeat Pie (The box recipe with extra apples added.)

Pecan Pie (From the Betty Crocker Cookbook)
Blueberry Pie (From the Betty Crocker Cookbook)
Ice Cream (Homemade Vanilla Blue Bell in Texas. Vanilla Tillamook or Umpqa in Washington.)

Menu shared by Robin.

Evelyn Anderson's Sweet Potatoes

This recipe came from our friends, Don and Evelyn Anderson. 

We call it Don's Favorite Sweet Potatoes.
We had it at their house one Thanksgiving.
It is Delicious!

4 medium sweet potatoes, choose evenly shaped ones
Boil the sweet potatoes the day ahead and refrigerate overnight.

Cut the sweet potatoes into evenly sized rounds.

1/2 cup butter
2 T. water
1/4 cup brown sugar
Mix together in an electric skillet (or a cast iron skillet, if you don't have the electric skillet). Place the sliced sweet potatoes in the brown sugar mixture. Cook on medium heat until golden on one side, then turn. Turn only once! It allows them to get a little crisp, which is delicious!

Recipe shared by Evelyn Anderson and Sheila Brinkerhoff.

Grandma Blossom's Cranberry Salad

Grandma Blossom, Elpha Berla Hoagland Blossom, made this and now, we make it for Thanksgiving and Christmas meals. It's a Tradition! It's delicious!

Photo from tasteofhome.com

Cranberry Salad

1 large package cherry jello
1 c. hot water
1 c. sugar (I used 1/2 cup.)
1 T. lemon juice
1 c. pineapple juice
1 c. ground cranberries
1 orange, ground
1 c. crushed pineapple
1 c. cut-up celery
1/2 c. chopped walnuts (optional)

In a beautiful serving bowl, dissolve the jello in the hot water. Add the liquids. Chill until partially set. Add the fruit, celery and walnuts. Chill until set.

Recipe shared by Robin.

Green Bean Casserole

Another family favorite, Green Bean Casserole! We have it for Thanksgiving, Christmas, Easter and lots of regular days each year. It's great with turkey or ham!

Green Bean Casserole

2 cans green beans, drained
1 can cream of mushroom soup
1/2 cup of milk (more or less to desired consistency)
1 small can of french fried onions

In a 1 1/2 qt. casserole dish, stir together ingredients, reserving 1/2 c. french fried onions. Bake at 350 degrees for 25 minutes. Top with reserved french fried onions and bake 5 minutes longer. Makes 4 cups.

Recipe shared by Robin.

Thanksgiving Mushroom Celery Dressing

It's not really Thanksgiving, if we don't have this dressing. It is a recipe from Grandma Blossom, Elpha Berla Hoagland Blossom. It's a family tradition...at least, it is for me!

Photo from marthastewart.com

Mushroom Celery Dressing

1 c. butter
1 lb. mushrooms, sliced
1 1/2 c. chopped celery
1 large onion, chopped
7 c. bread cubes (about 1 loaf of bread)
2 t. poultry seasoning
1 t. salt
1/2 t. pepper
1 c. water or broth

Melt butter. Saute mushrooms, celery and onion until tender. Toss with bread cubes and seasonings. Makes 9 cups, enough to stuff a 10-12 lb. turkey or bake in a greased covered baking dish at 350 degrees for 30 minutes.

Recipe shared by Robin.