Two-Layer Pumpkin Pie

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 4 hours

*Holiday Favorite

Ingredients:

• 4 oz. Cream Cheese (softened)
• 1 tbl. Milk
• 1 c. Milk
• 1 tbl. Sugar
• 1 1/2 c. Cool Whip
• 1 (6 oz) Graham Cracker Crust
• 1 can (16 oz) Pumpkin
• 2 boxes (4 servings) JELL-O Vanilla Pudding/Pie Filling
• 1/4 tsp. Ground Cinnamon
• 1/8 tsp. Ground Ginger

Directions:

1. Beat cream cheese, 1 tbl. milk, and sugar together in large bowl.
2. Stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup milk into bowl, add pumpkin, JELL-O, and spices.
5. Beat until well blended.
6. Spread over cream cheese layer.
7. Refrigerate for 4 hours.
8. Serve.

Pumpkin Cheesecake

By: Melody Harrell (adapted from The Cheesecake Factory)
Prep Time: 15 minutes
Cook Time: 60-70 minutes

*Eric's Favorite
**Holiday Favorite

Ingredients:

• 3 8-oz pkgs. Softened Cream Cheese
• 1 tsp. Vanilla
• 1 c. Canned Pumpkin
• 3 Eggs
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice
• Whipped Cream
• 2 9" (10") Pie Crusts

Directions:

1. Preheat oven to 350 degrees.
2. In large bowl, combine cream cheese, 1 c. sugar, & vanilla; mix with electric mixer.
3. Add pumpkin, eggs, cinnamon, nutmeg, & allspice; continue to beat until smooth.
4. Pour filling into pie crusts.
5. Bake 60-70 minutes.
6. Allow to cool completely.
7. Top with whipped cream; refrigerate.

Chocolate Caramel Pecan Pie

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 2 1/2 hours

*Holiday Favorite

Ingredients:

• 25 Kraft Caramels (or 1 bag)
• 2 tbl. Milk
• 1 c. Chopped Pecans (toasted)
• 1 Graham Cracker Crust (6 oz)
• 1 pkg. (12 oz) Chocolate Chips (semi-sweet)
• 1 container French Vanilla Cool Whip

Directions:

1. Melt caramels (unwrap each caramel and put in bowl, add milk, microwave for 3 minutes - stirring after each minute until completely melted).
2. Stir in pecans.
3. Pour into crust.
4. Melt chocolate (pour all chocolate chips into bowl and microwave for 2 minutes - stirring after each minute until completely melted).
5. Add 2 cups cool whip and whisk together.
6. Spread over caramel layer.
7. Refrigerate 2 hours (let stand 15 minutes before serving).
8. Top with remaining cool whip and serve.

Cranberry Relish

By: Tricia Strong
Prep Time: 10-15 minutes
Cook Time: 15 minutes

*Holiday Favorite

Ingredients:

• 1 1/2 cups chopped peeled Granny Smith apple
• 1 cup packed brown sugar
• 1/2 cup white grape juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 (12-ounce) package fresh cranberries

Directions:

1. Combine all ingredients in a medium saucepan.
2. Bring to a boil.
3. Reduce heat and simmer until thick (about 15 minutes), stirring occasionally.
4. Cool completely.

Sweet Potato Casserole

By: Tricia Strong
Prep Time: 20 minutes
Cook Time: 35-40 minutes

*Holiday Favorite

Ingredients:

• 1 (40 ounce) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted
• Miniature marshmallows

Directions:

1. Preheat oven to 350 degrees.
2. Butter a 2 quart baking dish.
3. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil.
4. Cook 15 minutes, or until tender.
5. Remove from heat, drain, and mash.
6. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract.
7. Spread evenly into the prepared baking dish.
8. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter.
9. Sprinkle over the sweet potato mixture.
10. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
11. Cover with marshmallows and broil for 2-3 minutes (watch carefully).

Thanksgiving Dressing

By: Tricia Strong
Prep Time: 25 minutes
Cook Time: 30-45 minutes

*Holiday Favorite

Ingredients:

• 1 large and 1 small bag of dressing mix
• 1 bag cranberries (optional)
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup grated carrots
• 4 eggs

Directions:

1. Preheat oven to 350 degrees.
2. Cook the onions, celery, and carrots prior to mixing with the dressing mix.
3. Simmer until tender (15-20 min).
4. Let cool then add eggs after beating well.
5. Add this mixture to the dressing and put in baking dish.
6. Pour in enough chicken broth to make the desired consistency.
7. Cook for 30-45 minutes.

Sausage Cheese Balls

By: Tricia Strong
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 3 cups Original Bisquick mix
• 1 pound turkey sausage
• 4 cups shredded Cheddar cheese (16 ounces)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 teaspoon dried rosemary leaves, crushed
• 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

Directions:

1. Heat oven to 350ºF.
2. Lightly grease bottom of baking sheet.
3. Stir together all ingredients, using hands or spoon.
4. Shape mixture into 1-inch balls; place on pan.
5. Bake 20 to 25 minutes or until brown.

Pumpkin Pecan Bread

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 80 minutes

Ingredients:

• 3 c. Sugar
• 4 Eggs
• 1 c. Vegetable Oil
• 1 can (16 oz) Pumpkin Puree
• 3 1/2 c. Self-Rising Flour
• 1 tsp. Ground Cinnamon
• 1 tsp. Ground Nutmeg
• 1/2 tsp. Ground Allspice
• 1 1/2 c. Chopped Pecans

Directions:

1. Preheat oven to 300 degrees.
2. In large bowl, combine sugar, eggs, & oil; beat at medium speed until well blended.
3. Stir in pumpkin puree.
4. Combine flour and spices; gradually add to pumpkin mixture.
5. Stir in pecans.
6. Pour into two 9"x5"x3" bread pans (halfway).
7. Bake for 70 minutes.
8. Remove from pans and allow to cool on wire racks completely for approximately 10 minutes.
9. Slice and serve.