Pumpkin Pie

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Grandma Greenwood's 7 layer bars

1 stick butter
1 C crushed graham crakers
1 12 oz package butterscotch chips
1 C coconut
1 12 oz package chocolate chips
1 C chopped nuts (optional)
1 C sweetened condensed milk

Melt butter in 9 x 13 pan in oven
Add ingredients in order listed
Bake in oven at 350 for 20 minutes
Let cool before cutting

Grandma Greenwood's 50 Dollar Fudge

18 oz chocolate chips
1/2 lb butter
8 oz marchmallow cream
2 C nuts (optional)
1 tsp vanilla
4 1/2 C granulated sugar
12 oz evaporated milk

Put the suga and evaporated milk into a lage sauce pan. Let it come to a rolling boil for 6 minutes. Pour over the other ingredients in a bowl and mix well. pour mixture into largest cookie sheet you have with an edge. refrigerate.

makes 5 lbs

Bittersweet Chocolate Chip Shortbread

Ingredients

2 sticks 8 ounces unsalted butter, melted
2 1/2 cups all purpose flour fluff up the flour before you scoop it into your measuring cup, and then gently level it off with your finger
1/2 cup oat flour
1/2 cup sugar
5 Tbsp cornstarch
1 cup bittersweet chocolate chips

Instructions

Set oven to 350F

Put the flours, sugar, and cornstarch in a large mixing bowl Whisk to combine everything well.
Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.

Press the dough into a 9 inch round tart pan, with a removable bottom, there's no need to grease it. You can also use a regular round or square baking pan, 8 or 9 inches. Use your hands to flatten it out and get it as even as possible. I like to prick it all over with the tines of a fork.

Bake for about 22-25 minutes, until the shortbread is just getting a slight golden tinge around the very edge. Don't over bake.

Let the shortbread cool for about 20 minutes on a rack.

Creamy Garlic Mushroom Chicken

INGREDIENTS

4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Cheesy baked pasta & broccoli

 

Ingredients

3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
kosher salt and pepper
1 16-ounce package frozen broccoli florets

Directions

Heat broiler. Cook the pasta according to the package directions. Drain.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.

Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or a 1 ½-quart baking dish.

Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes

Triple Chocolate Cheesecake

Triple chocolate cheesecake

Ingredients

For the Crust:
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. cream cheese- room temperature
1 1/3 cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped


For Chocolate Topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

Instructions
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling: Melt 10 ounces bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it.
Add melted chocolate and mix on low speed to combine.Pour the filling over the crust and smooth the top.Bake the cheesecake until the center is set and the top looks dry 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.To make the topping: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecakeWhen the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
To make the crust: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.