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.

Angel Lush with Pineapple

By: Tricia Strong / Melody Harrell
Prep Time: 20 minutes

Ingredients:

• 1 pkg. JELL-O Vanilla Instant Pudding/Pie Filling
• 1 can Crushed Pineapple (undrained)
• 1 c. Cool Whip
• 1 pkg. Prepared Round Angel Food Cake
• Strawberries

Directions:

1. Mix dry pudding mix and pineapple (with juice) in a medium bowl.
2. Stir in cool whip.
3. Cut cake horizontally into 3 layers.
4. Place bottom cake layer bottom-side up on serving plate.
5. Spread one layer of pudding mix on top.
6. Repeat with 2 remaining layers of cake.
7. Top with sliced strawberries.
8. Refrigerate 1 hour before serving.

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.

Black Bean & Cheese Burritos

By: Melody Harrell
Prep Time: 10 minutes
Cook Time: 1 minute

*Make-Ahead Meal

Ingredients:

• 1 Can Seasoned Black Beans (drained)
• 1 Jar Sliced (or diced)
• Jalepenos
• 1 Bag Mexican Blend Shredded Cheese
• 1 Bag Flour Tortillas
  

Optional Toppings:

• Sour Cream
• Salsa
• Guacamole

Directions:

1. Put tortillas on a plate and microwave for 30 seconds (or until moist).
2. Lay tortilla on flat surface, add 2-3 spoonfuls of black beans, sprinkle handful of cheese on top, and add jalepenos (use discretion).
3. Fold burrito: move all ingredients towards you, roll from front to back, folding in the sides as you go.
4. Microwave for 1 minute.

Homemade Lasagna

By: Melody Harrell (adapted from the Food Network Show "The Neely's")
Prep Time: 30 minutes
Cook Time: 40 minutes

*Make-Ahead Meal

Ingredients:

• 1 tbl. Olive Oil
• 1 lb. Ground Turkey
• 1 lb. Italian Sausage
• 1 Onion (chopped)
• 1 Garlic Clove (minced)
• 1 can (14.5 oz) Stewed Tomatoes (chopped)
• 1 jar (8 oz) Tomato Sauce
• 1 can (6 oz) Tomato Paste
• 1 box Lasagna Noodles
• 2 Eggs
• 2 c. Cottage Cheese
• 1/2 c. Grated Parmesan Cheese
• 2 tsp. Fresh Parsley (chopped)
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Italian Seasoning
• 1 bag (8 oz) Shredded Mozzarella Cheese (or Italian Cheese Blend)
• 1 bag Shredded Cheddar Cheese

*Tomato mixture can be substituted with homemade tomato sauce

Directions:

1. Preheat oven to 375 degrees.
2. Lightly oil bottom of 9" x 13" baking dish.
3. Cook lasagna noodles; set aside.
4. Oil skillet, saute meat, onion, & garlic over medium-high heat; drain fat.
5. Add all tomato ingredients; cover & simmer for 15 minutes.
6. Whisk together eggs, cottage cheese, 1/2 c. parmesan cheese, parsley, salt, pepper, & italian seasonings.
7. Layer into baking dish as follows: meat sauce; noodles (overlapping), egg mixture, mozzarella cheese, & cheddar cheese.
8. Repeat 2-3 more layers.
9. Sprinkle remaining parmesan cheese over top.
10. Cover and bake for 35-40 minutes.
11. Cool, slice, & serve.

Homemade Macaroni and Cheese

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 35 minutes

*Chris' Favorite

Ingredients:

• 3 c. Elbow Macaroni
• 4 Eggs (well-beaten)
• 3 c. Extra Sharp Cheddar Cheese (divided)
• 3 tbl. Butter
• 1 can Cheddar Cheese Soup
• 1 Small Carton Cottage Cheese
• Paprika
• Milk

Directions:

1. Preheat oven to 350 degrees.
2. Cook Noodles; drain; return to pot.
3. Add butter while still hot.
4. Add eggs, soup, cottage cheese, & 2 cups cheddar cheese; mix thoroughly.
5. Pour into well-greased 9" 13" baking dish.
6. Add enough milk where you can see around the edges.
7. Top with remaining cup of cheddar cheese; sprinkle paprika.
8. Bake for 35 minutes.
9. Cool and serve.