Brownie Pumpkin Cheesecake

First a disclaimer: I'm not a big pumpkin pie lover... I actually don't even like pumpkin pie so I was skeptical of this recipe... but it is divine! It's very rich and has just a hint of pumpkin so it's not overwhelming for people who aren't big pumpkin pie lovers... but it has enough pumpkin for those pumpkin pie aficionados! Anyways, enjoy!

Brownie Base:
1(1 lb.) Fudge Brownie Mix (I used a 9x13 Pillsbury box that was a bit bigger)
Water, Oil, and Eggs as called for on mix box (I used 3 eggs for more "cake-like brownies, but I'm sure using 2, as called for on the box would be fine)

Filling:
1 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

1. Heat oven to 350. Spray 10" springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 24-28 minutes.

2. Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup of filling in small bowl. Pour remaining filling over baked brownie base.

3. Stir melted chocolate into reserved filling. Place chocolate mixture into Ziploc baggie, seal baggie, and cut off 1 corner of the bag. Pipe filling onto cheesecake to make swirls or shapes as desired. The example had piped a jack o' lantern face on the cake... i just dropped mine in globs and then cut a knife through it to give it a marbled effect.

4. Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Refrigerate leftovers.

White Chicken Enchiladas

½ cup chopped pecans (opt.)
½ cup chopped onion
2 Tbs butter
2 4-oz cans diced green chili peppers, drained
6 oz cream cheese, softened
2 Tbs milk
½ tsp ground cumin
3 cups chopped cooked chicken
2 10/34 oz can cream of chicken or cream of mushroom soup
16 oz sour cream
2 cup milk
1 ½ cups shredded Monterey jack or cheddar cheese
2 Tbs chopped pecans

Cook the ¼ cup pecans and onion in butter over medium heat till onion is tender and pecans lightly toasted. Remove from heat and stir in 1 can of the chili peppers. Combine cream cheese, 1 Tbs milk, and cumin; add nut mixture and chicken. Spoon into tortillas and roll up.

Mix soup, sour cream, 1 cup milk and 1 can chili peppers. Pour soup mixture over the tortillas and cover with foil. Bake at 350 degrees for about 35 minutes or till heated through. Remove foil. Sprinkle with cheese and the 2 Tbs pecans. Return to oven and bake about 5 minutes more or till cheese melts.

Impossible Quiche

½ cup bisquick mix
¼ cup melted butter
1 cup milk
3 eggs
1/8 tsp onion powder
1/8 tsp nutmeg
¼ tsp salt

Blend in a blender or with mixer and pour liquid preferably into a glass round dish.

Poke or fold in:
1 cup meat (sausage, ham, bacon...)
1 cup cheese, shredded
¼ cup green onion
spinach, fresh or frozen, thawed and drained well (optional)

Bake at 350 degrees for 45-50 minutes. Let stand 5-10 minutes to set.

Tootie-Fruity Ice Cream

Smash together:
½ gallon Vanilla Ice Cream
½ gallon Pineapple Sherbet
6 bananas
frozen raspberries/strawberries

Just trust me...it's good! Yum!

Pumpkin Custard Pie

1 can Libby's pumpkin
3-4 cups sugar
1 qt 2% or whole milk
6 beaten eggs
1 can evaporated milk + 1 can water
12 Tbs flour
½ tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

In a large bowl, mix milk, evaporated milk + water, & sugar until sugar is dissolved. Put pumpkin in medium bowl; mix some milk mixture with the pumpkin until pumpkin is pourable; poor into milk mixture, beating with whisk until smooth.

In medium bowl, mix flour & spices; add small amount of pumpkin mixture; mix until smooth; add eggs and mix until smooth; ad to pumpkin mixture & whisk until smooth. Pour into crusts.

Protect crusts with foil. Place in oven on opposite corners of racks. Bake at 425 degrees for 15 minutes, then turn heat down to 375 degrees and bake another hour. Pie is done when knife inserted between center and edge comes out clean. Cook pies completely (don't refrigerate) before serving.

Flaky Pie Crust

Mix Together:
3 cups flour
2 tsp sugar
1 tsp salt

Cut in:
1 ¼ cup shortening

In another small bowl mix:
1 Tbs vinegar
1 egg
5 Tbs water

Mix liquids and add to flour mixture. Once mixed, divide into 4 balls. This recipe makes 4 crusts. Roll out on wax paper (it comes off easier). Freezes for 1 month (to thaw: 1 hour-room temperature).

Creamy Lemon Raspberry Pie

This is actually one I stole from Karen at Em's birthday party.

¼ cup seedless red raspberry jam
1 9” crumb crust
½ pt (~1 cup) fresh red raspberries, divided
4 oz cream cheese, softened
1 can (12 oz) evaporated milk
2 pkg (3.4 ea) lemon instant pudding
grated peel of 1 lemon
1 container (8 oz) whipped cream, divided
additional grated lemon peel

Spread jam over bottom of crust. Sprinkle ¾ cup raspberries on top.

Beat cream cheese in large bowl until creamy. Gradually add evaporated milk, pudding mix & lemon peel. Beat 2 minutes on medium speed until well blended. Gently stir in half of cool whip. Spoon into crust. Top with remaining cool whip.

Refrigerate 2 hrs or until set. Garnish with remaining raspberries & lemon zest, just before serving.