Its so fluffy Pumpkin Fluff

Ingredients:

• 1 15 oz can of pumpkin
• 1 16 oz container cool whip
• 1 tsp pumpkin pie spice
• 1 package instant vanilla pudding

Directions:

1. First, mix together your pumpkin, pumpkin spice, and instant vanilla pudding mix together in a bowl.
2. Next, fold in your whipped topping with your pumpkin mix until smooth.
3. Place your fluff into the fridge and let chill for about an hour.

Is it a pie or a (cheese) cake?

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Instructions

1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.

Read more at http://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/#2fcue9M2lD40u7wO.99

Ingredients:

For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans

Directions:
Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.

Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. Keep refrigerated. 

Chocolate chip cookie dough dip

If you have ever met Jen then you know that she is a germ-a-phobe. This aspect of her personality extends to the kitchen as well. Forget about attempting to eat raw cookie dough in this house... until now. Introducing egg-free, wheat-free cookie dough. Perfect for dipping graham crakers or spoons into.

Ingredients

1 can of chickpeas, drained and rinsed

1/8 tsp of salt (optional)

2 tsp vanilla

2 tbsp peanut butter or other nut butter

2 tbsp honey (or 1 tbsp brown sugar and 1 tbsp honey)

2 tbsp of whole roasted flaxseeds ground (or 2 tbspn quick cooking oats)

1/4 cup of almond milk

3 tbsp chocolate chips

Directions

Put the chickpeas, salt, vanilla, peanut butter, honey, and flaxseeds in the food processor.

Turn on and drizzle the milk in a little at a time until the consistency you want is reached.

Transfer to a bowl and stir in the chocoalte chips. Serve alongside graham crackers.

Pumpkin filled with custard

1 small pumpkin, preferably a 'sugar' pumpkin or a 'pie pumpkin' or anything other than a pumpkin whose destiny is a jack o'lantern

CUSTARD (makes about 2 cups liquid)
3 eggs, whisked well
1 cup cream (sorry, half & half doesn't thicken well)
1/4 cup brown sugar
1 tablespoon molasses
1 tablespoon dry sherry (optional but nice)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Preheat the oven to 350F or 400F. Wash the outside of the pumpkin very well. Carefully insert a knife into the flesh to cut off the 'top'. Remove and discard the seeds and the pumpkin 'gunk' inside.

Whisk together the custard ingredients, then pour into the pumpkin. Place the stem-top back onto the pumpkin and transfer to a baking dish. Bake for about 90 minutes or until the custard is firm.

Is it pie or cookie?

Ingredients:
1 package frozen pie dough, thawed
4-5 apples, peeled and chopped
1 lemon
brown sugar
cinnamon
sugar
salt
1 jar caramel sauce

Directions:
Peel and slice apples. Put in a sauce pan with lemon juice, brown sugar, cinnamon, sugar, and a pinch of salt. Let simmer until apples are slightly tender. Let cool.
Roll out pie dough. Put a thin layer of caramel sauce over one of the pie dough. Top with a layer of apple mixture. Cut the other dough into strips and place on top of the apple layer. Using a circle cookie cutter, cut out cookies. Bake at 350 degrees until golden brown.

Espresso brownie torte

Ingredients
For the frosting:

• 1 1/2 cups chilled heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water, chilled

For the filling:

• 8 ounces mascarpone cheese
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water
• 1/4 cup confectioners’ sugar
• 1 teaspoons vanilla extract
• Pinch of salt
• 1/2 cup reserved frosting (above)

For garnish:

• 1 cups chopped toffee bits or chopped toffee bars

Directions
Make brownies (from a mix) in a 13 x 9 pan and cool completely.

To make the frosting: Whip the chilled heavy cream on medium-high speed until medium-soft peaks form.  Blend in the sugar, vanilla, and espresso mixture. Continue to whip until stiff peaks form. Refrigerate the frosting, reserving 1/2 cup for use in the filling.

To make the filling: Combine the mascarpone, espresso liquid, sugar, vanilla, and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1/2 cup of frosting with a spatula.

To assemble the torte: Cut brownie into three pieces of the same size. Lay 1 of pieces on a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie and top with the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with a thick layer of the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Refrigerate until ready to serve.

Chocolate ricotta pound cake

Ingredients:

3 tbsp cocoa powder

2.5 tbsp boiling water

2 eggs

1 tsp vanila extract

1 cup and 2 tbsp plain flour

1.5 tsp baking powder

9 tbsp butter (must be room temp)

1 1/2 cup ricotta

1 cup and 2 tbsp sugar

Directions:

Preheat oven to 350F. Mix together the cocoa powder and boiling water and leave to cool. While you wait, grease and dust your pan. When the mixture is cool, whisk in the eggs and vanilla extract and put to one side. Sift the flour and baking powder into another bowl. In a mixer, cream the butter, ricotta, and sugar together at medium speed. Keep going till it is light and fluffy, about 3-4 minutes. Add 1/3 of the chocolate mixture, beat to combine, then add a 1/3 of the flour. Repeat until all is combined. Pour into the prepared pan and bake for about 30-40 minutes. Done when a toothpick comes out clean. Leave to cool for 5 minutes before turning onto cooling rack.

Biscuits and Gravy

Ingredients
1 14-ounce package of vegetarian sausage or chicken sausage
4 tablespoons unsalted butter
4 tablespoons flour
4 cups milk
1/8 cup fresh sage, chopped,
Red pepper flakes, to taste
Salt and pepper, to taste

Instructions
1. In a large and deep (at least 2 inches) sauté pan, cook and brown sausage as directed on the package label, place the sausage in a bowl and set aside.
2. Using the same pan you used to cook the sausage, over medium heat, melt the butter.
3. Add the flour, and using a spatula, scrape up any browned bits from the bottom of the pan, stirring constantly.
4. Once the roux is golden brown, slowly add the milk to the roux and whisk constantly until the gravy is thickened, about 10-15 minutes.
5. Once thickened, add your cooked sausage, sage, and seasonings to the gravy.
6. Serve over warm biscuits.


(from http://www.thecurvycarrot.com/2011/11/14/biscuits-and-gravy/)

Escabeche

Pickled Jalapenos (escabeche)

Ingredients 

1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled

Preparation

Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.

(from http://norecipes.com/blog/pickled-jalapeno-escabeche-recipe/)

Some salad

Ingredients:

Green beans, trimmed and lightly steamed

Mixed olives

Feta cheese

Avocado

Cherry tomatoes

Egg, boiled

Red bell pepper, sliced in strips

Chicken breast, seasoned and cooked

Salad dressing

Directions:

Really!?! Just eat this!

Pre-run apricot oatmeal muffins

Ingredients

• 1 1/4 cups whole wheat flour
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup quick-cooking oats
• 1/2 cup chopped dried apricots
• 1 Tablespoon butter
• 1/3 cup boiling water
• 1 egg
• 1/2 cup milk

Instructions

1. Preheat the oven to 400F
2. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
3. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted.
4. Let it cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir the oatmeal mixture into the flour mixture and gently combine until moistened.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-22 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing to wire racks.

Beer Bread

Ingredients

• 3 Tablespoons sugar
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons salt
• 12 ounces beer

Directions
Mix sugar, flour, baking powder, and salt in a large bowl. Add beer and stir until well combined. The batter will be wet and sticky.
Pour into a greased 9 x 5 pan and bake at 350 degrees for 50-60 minutes.

chilaquiles

Ingredients:
2-3 tomatillos
1-2 jalapenos
2 tomatoes
1 onion, plus extra
2-3 cloves garlic
3 cups stock
canola oil
eazpte
salt
stale corn tortillas or tortilla chips
egg
sour cream
queso fresco

Directions:
Boil together tomatillos, jalapenos, tomatoes, and onion. When tomatillos are army green let cool, drain, and put in a blender with 2-3 garlic cloves and about 3 cups chicken or vegetable stock.

Add some canola oil and sliced onions to a pan. Sautee until onions are tender then add blended salsa. Add epazote and salt to taste.  Once warm, add your stale chips. Let chips soak in the liquid for about 15 minutes. Serve it with a fried egg, sour cream, onions and cheese.