Chocolate Chip Pie

Here is another yummy masterpiece from Paula Deen. It is very rich but oh so good with  scoop of vanilla ice cream!! 


1/2 c sugar
1/2 c brown sugar
2 eggs, beaten
1 stick of butter, melted and cooled
1 c pecans
1 c semisweet chocolate chips
1 t vanilla extract
1 unbaked 9 inch pie shell


Preheat oven to 325.
Mix sugar and flour together in a bowl; add eggs, butter, pecans, chocolate chips, and vanilla, and stir. Pour into unbaked pie shell and bake for 45 to 60 minutes or until set. 


Serve with vanilla ice cream or whipped cream. 

Enjoy!!

Gingerbread Pumpkin Trifle

Thank you Paula Deen for making my Thanksgiving that much better!

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Enjoy!

Butterfinger Pie

Y'all can thank Pinterest for this one.... 

7 butterfinger candy bars, crushed (set aside 1 for topping)
1 (8oz) package of cream cheese, softened
1 (12oz) Cool Whip
1 graham cracker crust


Mix first 3 ingredients together. 

Pour in pie crust. Top with more crushed butterfinger. Chill. 

Enjoy!! (Yes, it's that easy)

Cream Cheese Pumpkin Muffins

If you like pumpkin, you will love these!! I got this recipe from Sabrina's blog, LouLou Sucre, which she got from Annie's Eats which is another great recipe blog. I hope you enjoy as much as I did. 

Thank you, Annie's Eats for a wonderful Fall treat!!

Source: annies-eats.com via Carolyn on Pinterest

Pumpkin Cream Cheese Muffins

For the filling:
8 ounces cream cheese, softened
1 cup confectioners' sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

For the topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium-bowl and mix well until blended and smooth.

Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350 degrees.  Line the muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  Withe mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). 


Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well. 

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. 


Sprinkle a small amount of the topping mixture over each of the muffins.


Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

Peach Enchiladas

I first had these when my friend, Sunny, made them. Oh, I just LOVED them!! SO easy and so good. I think it's better than a homemade peach cobbler. At the beach this past week, my MIL made these for breakfast (think sweet like a cinnimon roll). She got the recipe from Southern Living so I thought these would go PERFECT with my fried green tomato BLTs! Great southern meal right!? (and my mouth is watering right now as I type) So I hope you enjoy these as much as we did.

• 2 (8-oz.) cans refrigerated crescent rolls
• 2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large)
• 1 1/2 cups sugar
• 1 cup butter, melted
• 1 teaspoon ground cinnamon
• 1 (12-oz.) can citrus-flavored soft drink (Mountain Dew was used)

• 1. Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13- x 9-inch pan.

• 2. Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.
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• 3. Bake at 350° for 45 minutes or until golden brown and bubbly. Serve with vanilla ice cream.
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My secret Strawberry Cake

This is my all time favorite recipe. All. Time. I got this recipe from a lady who made cakes for a store I used to work at. I would get SO excited when she brought the cakes. Literally I would be in tears because I was so happy!! True story. She let me in on the secret to this recipe. Mexican vanilla. It is still good with regular but the mexican makes it REALLY good. There's something about that strong vanilla taste. This recipe is great for a big crowd (13x9) or you can make it into a 2 or 3 layer cake. It is so pretty in layers. The cake is a beautiful pink color! I hope you enjoy this as much as I do.


Cake:
1 box white cake mix (Duncan Hines)
1/2 c  vegetable oil
1 3oz strawberry jello mix
1 c heavy whipping cream OR sour cream
4 eggs
1/2 c water
1 t vanilla
1 c strawberries, cut into chunks (sprinkle sugar on top)


Preheat oven according to box instructions. Cut up strawberries, sprinkle with sugar, and set aside. 

Mix the remaining ingredients. Fold in strawberries. Bake according to box. 

Frosting:
8 oz cream cheese, softened
1 stick of butter, softened
1 t vanilla
powdered sugar

Mix cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar until you have enough frosting. I usually add about 3 cups. Sometimes more. Just eyeball it! :) 

Frozen Lemonade Squares

Hey y'all!! I was in Baton Rouge a couple of weeks ago for Lee's nephews first communion. We had a great time with the family. We just love them!! For dessert Libby had this awesome dessert! It was soooo good!!! Very light and creamy.... great for the spring/summer because it is very refreshing. You put it in the freezer to set (or overnight) so it will keep for a while (in the freezer) since it is basically frozen yogurt. The recipe is also on the back of Honey Maid low fat Honey Grahams. Enjoy!

9 Honey Maid low fat Honey Graham, finely crushed (about 1-1/4 cups)
1/4 cup (1/2 stick) butter, melted
1 qt (4 cups) frozen vanilla low-fat yogurt, softened
6 oz (1/2 of 12 oz can) frozen lemonade concentrate, thawed
1/2 cup fat free whipped topping, thawed


Mix graham crumbs and butter; press onto bottom of 9 in square pan.

Beat yogurt and concentrate with mixer until well blended; spread over crust.

Freeze 4 hours or until firm. Serve topped with Cool Whip.


NOTE: I doubled the recipe and put in a 13x9 in dish. So I used a stick of butter, 1/2 gallon of frozen yogurt and all of lemonade concentrate. Try mixing it up and doing a pink or limeade. 

Strawberry Shortcake

All I can say is YUUMMMMMM and thank you Paula Deen!! I don't think I need to say more...

1 large angel food cake


Custard
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1 12 oz container frozen whipped topping, thawed


Glaze
1 cup of sugar
3 tablespoons cornstarch
3 tablespoons strawberry Jello
1 cup water
2 cups of fresh strawberries, cut in half (if larger than cut in quarters)
Whole strawberries and mint leaves, for garnish 


Slice cake, using a serrated knife, horizontally into 3 equal layers. 

Custard
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

Glaze
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

Place 1 layer of cake in a large clear bowl (I use trifle bowl). Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

**I will double the glaze recipe next time because I like the strawberry part and I thought there could be more!