Pecan Pie Cheesecake

Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract


Crust:

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

— with Biddiejoyce Miller.

Pumpkin Caramel Apple Pie

Directions:
Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling.
In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin.
Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan.
Return to the heat, cook and stir for another 2 minutes but do not boil. Remove from heat and stir in the sugar.
Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.

Yield: 6-8 servings

Old fashioned chocolate pie
1-1/4 cup of sugar
1/2 cup of plain flour
1/4 cup of cocoa
dash of salt
4 egg yolks
2 cups of milk
1/4 cup of butter
1 tsp of vanilla
1-9" pastry shell baked

Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell.
You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.

— with Tammy Keinath.

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Dough
1 cup all-purpose flour
½ cup whole-wheat flour
¼ tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 ½ cups)
1 ½ cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
2 ¼ cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
½ cup fresh or thawed frozen peas
½ cup fresh or thawed frozen corn kernels
1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving

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Peanutbutter&jelly pie
What You'll Need
1 (8 ounce) package cream cheese, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
1 tablespoon milk
1 prepared 9-inch chocolate-flavored pie crust
1/2 cup strawberry preserves
2 cups frozen whipped topping, thawed (an 8-ounce container is 3-1/2 cups)
What To Do:
In a large bowl, combine cream cheese and peanut butter, mixing until well blended. Add sugar and milk; mix well.

Spoon cream cheese mixture into pie crust; chill.

Spread with preserves; top with whipped topping.

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