Wednesday, December 12, 2012

Holiday Recipes

Black Bottom Cheesecake Pecan Pie
I made this for Lance's birthday back in March and for some reason didn't put it on my recipe list. Instead of copying it, check out this post for the full recipe and pictures. You won't be disappointed. This maybe one of my favorite desserts ever.

Fuzzy pic, but it is the pie with the pecans on top
Pumpkin Cream Pie
This recipe was the one I chose to attempt for cooking club last month. Forrest's work was having a Thanksgiving lunch so I decided to send this with him for his contribution. I also made one to take to the Bailey family Thanksgiving, and we took the left overs to Italian Thanksgiving. It was a little runny for my taste but it seemed like everyone enjoyed it!


  • FOR THE CRUST: (Truth be told, I used premade graham cracker pie crust--it made it so much easier to transport since they come in their own little metal dish and have that plastic lid)
  • 1-1/2 package Graham Crackers (about 15 Cookie Sheets)
  • 1/2 cup Powdered Sugar
  • 1 stick Butter, Melted
  • 1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
  • 1 cup Half-and-half
  • 1/2 cup Heavy Cream
  • Pinch Of Cinnamon
  • Pinch Of Nutmeg
  • Pinch Of Ground Cloves
  • 2 Tablespoons Whiskey (optional) (I didn't use the whiskey--it was going to an office, thank you very much)
  • 1/2 cup (plus 3 Tablespoons) Pumpkin Puree
  • 1/2 cup (additional) Heavy Cream
  • 2 Tablespoons Brown Sugar
  • Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. (or, buy a pie crust-the regular size is perfect)
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. (This actually made making this pie a snap. I did this step, put the pot in the fridge, and then left and went to a meeting. I finished the pie afterwards and didn't feel like I lost any time.)
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Pumpkin Pie
My mom requested this and it seemed easy, plus traditional. I got the recipe out of my Betty Crocker Cookbook, but it is found online at the link above. It was REALLY good when served with Cool Whip!

cup sugar
teaspoon ground cinnamon
teaspoon salt
teaspoon ground ginger
teaspoon ground cloves
can (15 oz) pumpkin (not pumpkin pie mix)
1 12 oz can Evaporated Milk
  • In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.
  • To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
  • Set oven to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

Crockpot Chili (my way, but adapted from Pioneer Woman)
-I used the Pioneer Woman recipe as a base to work from but since I thought it lacked a little something the first time I made it, I gave it my own spin. It was a hit at Forrest's birthday party!


  • 2 pounds ground beef
  • 2 cloves garlic, minced
  • 1/2 29oz can tomato sauce
  • 1-2 cans diced tomatoes, including juice (depends on how tomato-y you like it)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can black beans (I used the seasoned beans so I didn't drain or rince these)
  • Shredded Cheddar, for serving
  • Oyster Crackers, for serving
  • Sour cream, for serving.

  • Directions
1. Cook ground beef thoroughly, drain out excess fat, and pour into crock pot.
2. Add garlic and spices and mix well.
3. Pour in tomato sauce and diced tomatoes. Mix mix mix.
4. Add beans and stir.
5. Cook on high for 4 hours--enjoy!!!

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