Pumpkin Cheesecake

-Recipe by Miss Shelby Shelton

Ingredients:

One sugar pumpkin or small Cinderella pumpkin

One box vanilla Jello pudding (any size)

8 oz softened cream cheese

8 oz Cool Whip

12 oz can of pumpkin pie filling

Dipping Suggestions:

Apples, vanilla wafers, graham crackers 

Directions:

1.Make one box of vanilla Jello pudding and let chill in fridge.

2.While pudding is chilling in fridge, cut pumpkin horizontally, close to the middle. You can cut it straight or in a zig zag pattern. Open pumpkin up and clean out all the guts and seeds until it is completely clean.

3. Mix pumpkin pie filling, cream cheese, cool whip, and vanilla pudding.

4. Pour into pumpkin and enjoy with apples, vanilla wafers, and graham crackers.

Enjoy!

Peanut Butter Cornflake Clusters

 

"These clusters are so easy and would be great to make with your children!" -Recipe by Miss Rainy Simpson

1 cup of light corn syrup
1 cup of sugar
1 cup of creamy peanut butter
10 cups of cornflakes

In a small saucepan combine corn syrup and sugar over low-medium heat.  Stir continuously until boiling.  Take the saucepan off of the burner and stir in the peanut butter until combined.  Pour over cornflakes and mix until all of the flakes are coated.  Using your hands, form into clusters and place on waxed paper until set (about 2 hours).  So easy and so delicious too!

Rotisserie Chicken and Mushroom Pot Pie

 

 

"This is my favorite for these cozy fall evenings we've been having.  This semi-homemade show stopper uses a Costco rotisserie chicken, and store bought pie crusts!  Why slave away in the kitchen when you don't have too?"  -Recipe by Miss Rainy Simpson

4 Tablespoons of butter

1 medium yellow onion 

3 carrots, thinly sliced

3 stalks of celery, thinly sliced

1 lb. of mushrooms, roughly chopped

3 Tablespoons of flour

1 1/2 cups of chicken broth

1 whole store bought rotisserie chicken, cubed

1/2 cup of cream

2 prepared pie crusts

Preheat your oven to 400 degrees.  In a large pan melt 2 Tablespoons of the butter over medium heat, add the onions.  I recently discovered frozen chopped onions and will never go back to crying over the cutting board in the kitchen;)  Since the recipe calls for one onion I added one cup of the frozen to the pan. 

To the onions, add the celery and carrots.  Cook for 10-12 minutes, or until the vegetables are soft.  Remove from pan and set aside in a bowl.

To the empty pan add remaining 2 Tablespoons of butter and chopped mushrooms.  Cook over medium heat until they have given off their moisture and are tender (about 10 minutes).

 

Return onion, carrot and celery mixture to the pan with the mushrooms.

Add flour and stir for one minute. 

Add chicken broth slowly, while stirring, and bring to a simmer.  Stir until thickened.

 

The add the chopped chicken.

Then combine with the cream.

Using a slotted spoon, fill pie crust with chicken and vegetable filling. Pour in any remaining liquid until crust is almost filled to the top.

Place the top layer of pie crust on top, crimp the edges, and cut slits to vent.  Brush the top of crust with an egg/water wash for a nice golden crust. 

 

Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then serve. 

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