Pie and Cheesecake

Pecan Pie

3 eggs well beaten
1 cup Karo (light or dark)
½ OR 1 cup sugar (I used 1 cup)
2 TB melted butter
1/4 tsp salt (optional)
1 OR 1 ½ cups pecan halves (I used a little over 1 cup)
1 tsp vanilla

Mix together
Pour into 9 inch unbaked pie shell.
Bake at 350 degrees for 45 to 55 minutes
Cool


Pie Crust
1 cup fat (lard, shortening, butter…you choose)
3 cups flour
1 tsp salt
½ cup ice water (more or less)

combine salt, flour and fat into a large bowl.
Cut fat into flour until mixture resembles a course meal.
Add water to pull flour mixture into a wet dough mass.
Place dough in refrigerator until ready to use.
(To make an empty crust bake 400˚ for 15 mins)

Cheese Cake
(from Aug 08 recipe club)

8oz cream cheese
1 can condensed milk
1/3 cup lemon juice
1 tsp vanilla

Mix and pour into cracker or Oreo crust.
Chill 1 hr.
Eat.
Make another one before kids get home.

--Sharon Pearson

Rolo Cookies

Rolo Cookies (using Rolo candies)



Blend together:

1 box Devil's Food Cake Mix

1/2 cup oil

2 eggs



Mold dough around each Rolo, just enough to cover. Spray cookie sheet with Pam. Bake at 350 degrees for 12-15 minutes, then let them sit on the cookie sheet for a couple of minutes before removing to a wire rack.

Cream Cheese Corn Dip

Ingredients:
1/2 pkg. cream cheese (room temperature)
1/4 c. milk
1-2 Tbsp. butter or margarine
canned or frozen corn (as much as you like)
fresh jalapeno

Melt cream cheese and butter together on stove (low to medium heat). Continuously stirring, add milk until mixture is smooth. Then add as much corn and jalapeno (I take out the seeds... can't take the heat). Heat all the way through. Yummy with corn chips.

Chrissy Parkinson

Karin's Chicken Potpie

Hello, my dear girls! It's Karin Dance, your long-lost recipe club member. Well, I've decided I still want to post recipes here now and again so I can have them all in one place. So, today I'm posting one of my favorites: Chicken Potpie!!!

Dave and I found this recipe a few years ago in our favorite magazine, Real Simple. I've changed a few things to put my own twist. We've enjoyed eating these babies countless times. I love making individual potpies because, to me, one big potpie is just messy and no good. Hope you like it :) Miss you girls!

Individual Chicken Potpies
1 8-oz. bag of frozen mixed veggies (I like California mix, but I change it up a lot. I've put in cooked carrots from my garden, frozen peas, even cooked cubed potatoes.)
2 refrigerated piecrusts (I love Pillsbury--comes with 2 in one box)
1 10-3/4 oz. can cram of chicken soup
1/2 C milk
2 cups chopped cooked chicken or turkey (It's good with cooked frozen chicken, but MUCH better with fresh, rotisserie chicken. We like to buy the cheap, yummy COSTCO chickens. We shred up the chicken and use half for this recipe and save the rest to make soup or chicken quesadillas or something the next day).
1/2 t garlic salt
1/2 t black pepper
or any other seasonings to taste

Preheat oven to 375. Defrost the veggies in microwave (Or cook to soften fresh veggies. One time I didn't cook my fresh carrots and they were to hard when I cooked the pies). Chop up raw chicken, season, and cook in a frying pan (or just use rotisserie).

Cut 2 round piecrusts into quarters, to yield 8 equal pieces. Coat 4 small aluminum-foil pans or 4 ramekins with cooking spray (I don't do this step, but this is what the recipe instructs. Also, I can usually get 5 pies out of this recipe with the extra, trimmed-away dough, so prepare 5). Line the bottom of each with a quarter of crust, molding it with your fingers (break off small extra pieces to cover bare spots and completely cover pan). Trim off excess.

In large bowl, mix soup and milk; add remaining ingredients. Spoon about 2/3 C of mixture into each pan. Top each with piecrust quarter. Trim excess dough, pinch edges, an cut vents in top. Using either a little milk in a bowl or a beaten egg, dust the top of the pies with a pastry brush (This makes them come out pretty and golden. I prefer beaten eggs.).

Place on baking sheet and bake 35 to 45 minutes or until golden brown.

Artichoke Dip

1 14 oz. can artichoke hearts (in water), drained and finely chopped

1 c. mayo

4 oz. cream cheese

1/4 c. parmesean cheese

4 green onion stalks, finely chopped

1/2 t. garlic powder

1/2 t. onion powder

salt and pepper, to taste

parsely flakes, to taste

beaumonde, to taste (if unable to find this spice, add a little bit extra of all other spices

1 cup of love and 2 tbs. fairy dust

Combine all ingredients and warm in microwave. Broil in oven for 30 seconds if a crusty top is desired.

Best served with thinly sliced dense or hearty breads.

Posted by Jenni R.