Caesar Wraps

Be still my beating heart.  Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery.  I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot!  Can't go wrong with croutons - but in this wrap they add a nice crunch!  You can also serve this warm or cold, depending on the season.

2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar  dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for about 5 hours.

2. Remove chicken from cooker using a slotted spoon and drain water.  Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap.  Cover with additional dressing and cheese, if desired, top with croutons, and serve.

Shoulda' Won The Prize Slow Cooked Chili

In my most humble opinion...this chili SHOULD have won the annual trunk-or-treat/chili cook off last year.  Unfortunately because it did not, I have to believe that either A) the winner paid off the judges (highly likely), or B) the judges must not have tasted my chili.  I believe that this chili has all th components of good chili.  It has a major kick to it, it's chuck-full of hearty meat and beans, while still retaining a full flavor highlighted by tomatoes and a hint of sweetness that can be really hard to find in really spicy chili.

2 pounds ground beef, browned

1 packet dry ranch dressing powder

3 (15 ounce) cans pork & beans

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1.5 large yellow onion, chopped
2 roasted jalapenos, chopped
6 cloves garlic
3 stalks celery, chopped
1 large tomato, finely chopped

1 green bell pepper, seeded and chopped

6 oz. fried-to-a-crisp bacon, chopped

2.5 C. beef broth

1/8 -1/4 C. chili powder

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot sauce

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika 

1/2 lb dried kidney beans (soaked, rinsed, drained)

First, you need to soak (overnight), rinse and drain your kidney beans.  Once they are drained, place them in bottom or crock pot and turn on low.  Add all canned goods, beef broth, cilantro and spices.  Brown ground beef, (seasoned with dry ranch dressing powder, salt & pepper) pepper, tomato, onions, celery, jalapenos, garlic, and bacon in a large pot until cooked through.  Pour into crock pot. Cover, cook on low for at least 15 hours.  I cooked mine 8 hours one day and 10 hours the next, and it was fabulous - EVEN if the judges didn't think so (they obviously didn't have taste buds! booooooo!).

My own cowboy, carrying my chili to the competition.  He told me it's the best he's ever had, and he doesn't ever lie.

Chocolate Glazed Pumpkin Pie Shortbread Bars

Here's a fun pumpkin recipe that will get you all jazzed up for Autumn!  This has it all - a thick, buttery crust, practically perfect pumpkin filling, and mouth-watering melted milk chocolate on top.  It's a great dessert to bring to a party and share - since it makes a ton!

1 lb. (4 sticks) softened butter
2 c. sugar
1/2 c. packed light brown sugar
3.5 c. flour
1 tsp. kosher salt
1 large can (29 oz) canned pumpkin
1 c. sugar
1 c. heavy whipping cream
5 medium eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 recipe, Chocolate Glaze (below)

Preheat oven to 350 F. With hand mixer, cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of 9x 13 glass baking dish that’s been lined with foil and sprayed generously with cooking spray.  Set aside.

In separate bowl, stir pumpkin, sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for about 1 hour, or until pumpkin layer is browned and starts to crack just a little.

Let cool for 1 hour, then cut into bars. Make chocolate glaze (recipe below).  Serve bars at room temperature.  If you'd like, you can chill until ready to serve (then glaze with chocolate just before serving).

Makes about 2 dozen.

CHOCOLATE GLAZE:
2 oz. unsweetened chocolate
3+ TBS. water (more to get desired consistency
1 TBS. shortening
1/2 tsp. vanilla
3/4 cup sifted powdered sugar
1/4 tsp. salt

In large microwavable bowl, melt chocolate, water and shortening in microwave on high for 1 minute. Stir. If necessary, microwave in 10 second increments until melted. Stir in vanilla. Add sugar and salt. If a thinner glaze is desired, add hot water a tablespoon at a time.  I put my glaze in a plastic baggie, cut a small hole in the corner, and drizzled on top of the pumpkin bars.

Harvest Vegetable & Ricotta Frittata

Want a way to use up the last of your late summer harvest?  Or, do you just love breakfast for dinner and want a way to add some healthy veggies to your meal?  Try this.  It's a really great way to sneak in some extra vegetables - and you can tell the kids you're having breakfast for dinner!

4 TBS. butter, divided in 2 TBS. each
1 large shallot, minced
1 large garlic clove, minced
1/2 small zucchini, finely chopped
1/2 small summer squash, finely chopped
12 medium eggs
1 c. ricotta cheese
1 tsp. salt
1/2 tsp. pepper
1 TBS. fresh sage, julienned
1 small orange pepper, chopped
1/2 cup fresh green beans, trimmed and cut into bite size pieces
hot sauce
parmesan cheese (optional)

In oven-safe skillet (Love my STAUB pan I got last Christmas), boil 2 cups of water.  Add fresh green beans and cook for 3 minutes.  Pour beans into colander and drain.  Return skillet to a medium-high heat, add 2 TBS. butter.  Saute shallot, garlic, pepper, zucchini and squash until softened.  Season with salt & pepper.  Stir in green beans and sage.  Preheat oven to 400.

In a bowl, mix eggs, ricotta, hot sauce (to taste), salt and pepper.  Pour over sauteed vegetables.  Add remaining 2 TBS. butter (finely chopped).  Cook on stovetop until set (about 10 minutes).  Transfer skillet to oven.  Bake at 400 for 8 minutes.  Sprinkle with parmesan, if desired.

Sweet Potato Souffle

Prepare to be wow'ed (I was last Thanksgiving, when my friend A. made this for me and I couldn't stop eating it).  This sweet potato souffle will have you coming back for seconds, and maybe even thirds.  It's easy to throw together, and bakes up perfect for Sunday dinner.  NOT to be missed at your Thanksgiving feast this year, make note!

also pictured here: Dutch Oven Pork Chops 'n' Onions



5 or 6 medium to large sweet potatoes
1 stick, salted butter
2 eggs
1/2 c. whole milk
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon (or to taste)
mini marshmallows, optional for topping

Peel and chop sweet potatoes.  Boil until tender (about 12 minutes, or until soft). Drain water, put potatoes and butter in bowl and mix with handmixer until well blended. Mix egg, milk, vanilla, salt and cinnamon in bowl.  Add to sweet potato mixture. Place mixture in a casserole dish (or 9x13 pan).  Bake at 350 for 40 minutes.  Remove from oven, add marshmallows to cover. Turn on broiler, broil until marshmallows melt and become toasted.

French Onion Soup

For someone who used to hate onions, this is a surprisingly favorite dish.  My Grandpa B. has made it for years, and I love it.  It doesn't really taste like onions, more just a warm, beefy soup that is topped with crusty bread and cheese!

1 stick unsalted butter
4 large Vidalia (or sweet) onions, thinly sliced
2 shallots, thinly sliced
3 cloves garlic, minced
2 bay leaves
1 tsp. ground thyme
1 tsp. kosher salt
1/2 tsp. freshly cracked pepper, to taste
1 cup white cooking wine
3 TBS. flour
7 cups beef broth

Melt butter in large pot.  Add sliced onions and shallots.  Saute in butter until translucent and soft (about 15 minutes).  Add minced garlic, bay leaves, thyme, salt and pepper.  Saute 10 more minutes.  Add cooking wine and bring to a boil for about 5 minutes, stirring occasionally, until liquid evaporates.  Sprinkle with flour and stir well, scraping bits off the bottom of the pan.  Add broth and stir.  Simmer for about 25 minutes and serve with buttered toasts topped with gruyere cheese.

Christmas Apple Pie

1 recipe pastry for a 9 inch double crust pie (recipe follows - or you can just use your favorite, even a store bought roll-out will do!!)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp. vanilla
7 Granny Smith apples - peeled, cored and sliced

1.Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature, stir in vanilla and let simmer.

2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust (thanks to Annie @ Annie's Eats!!  She's a genius!) and seal the edges in a fluted pattern.  Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off, trying to avoid the dough as much as possible. 

3.Bake 15 minutes at 425. Reduce the temperature to 350.  Bake for 35 minutes, until apples are soft, and crust is golden brown (place tin foil around the edges to prevent burning.

DOUBLE PIE CRUST
2.5 c. flour
2 TBS. sugar
1/2 tsp. kosher salt
2 sticks cold, unsalted butter, cut into small pieces
6 TBS. ice cold water (I dip my Tablespoon into a cup filled with ice and water, just don't add chunks of ice)

Directions:
Combine the flour, sugar and salt in the bowl of food processor. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.  It will look a little dry and that is okay.

Shape the dough into two even-sized balls incorporating all dry parts, but avoiding overworking the dough.  Wrap in plastic wrap and chill in the refrigerator.  I make mine the day before. Remove from the refrigerator. Roll out the dough on a lightly floured work surface.

PIE POLISH
The perfect finish to the perfect pie!  All you need is:
1 Tbsp heavy cream, half and half, or milk
1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Slow Cooked White Chicken Chili

What's better than warm, flavorful and hearty soup on a chilly evening?  Warm, flavorful and hearty soup that is made in a slow cooker!  Try this, it's amazing, simple and will warm your soul as much as it warms your tummy.

5 Frozen Chicken Breasts

1 lb. bag Great Northern Beans (soaked overnight, rinsed and drained)
2 cans (15 ounces each) of white corn, undrained
1/2 envelope taco seasoning (put the entire envelope in if you like it more salty)
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion
monterey jack cheese
cilantro

DIRECTIONS:
Place chicken in a 4 quart slow cooker.
Top with beans and corn.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 hours.

Before serving, stir gently to break up chicken, then stir in the sour cream, cook for 30 minutes more.

Serve topped with cilantro, green onions and jack cheese, if desired.

Apple Sour Cream Cinnamon Crumb Pie

The title is a mouthful, and I can assure you that each bite of pie will be too. Simple to prepare, especially if you use a pre-made pie crust (I did, I'm not ashamed), and the perfect combination of sweet, tang, spice and pastry! Delicious warm OR cold, this one is a keeper for your Thanksgiving dessert table.

1 single pie crust (par-baked for 10 minutes)
2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground nutmeg
2 medium eggs (or 1 extra large)
1 cup sour cream
1 teaspoon vanilla
3 cups apples, peeled and sliced (I used 1 large Granny Smith and 2 medium Gala apples)
2/3 cup all purpose flour
2/3 cup sugar
1.5 teaspoons cinnamon
4 tablespoons butter

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into pie crust.

Preheat oven to 400.
Bake for 15 minutes.
Reduce oven to 350 and bake 30 minutes more.
Remove pie from oven. Increase temperature back to 400.

Combine 2/3 cup sugar, 2/3 cup flour and 2 teaspoons ground cinnamon in bowl. Cut in 4 tablespoons butter until crumbly, using a pastry blender.

Sprinkle crumb topping over pie. Return to oven and bake 10 minutes more. Cool on rack.

Marinated Turkey Tenderloin with Sweet Horsey Sauce

Ready for a new marinade that will make your meat drool with flavor?  Look no further.  My cousin, Kim, made this for me this summer at a BBQ, and I've been dreaming up some ideas ever since.  Did you know that turkey tenderloin is one of the most delicious cuts of meat on the planet?  It's so tender and juicy and has wonderful flavor.  Marinate it in this, and then dip it in that (see below), and you can't go wrong. I've also made this with chicken breasts and it is fabulous.

1.5 lbs. cut up turkey breasts or chicken tenderloins
1 can lemon lime soda
1 1/2 cup soy sauce
1 1/2 cup oil
2 t. horseradish
2 t. garlic

Mix above ingredients and marinate cut up turkey (or chicken) breasts overnight.

Grill until juices run clear and no pink remains.

Serve with
Dipping sauce:
1 cup mayo
2 T. sweet & spicy mustard
1 T. horseradish
1/2 cup sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)
1 TBS. honey

Soft & Cakey Pumpkin Chocolate Chip Cookies

While I'm on a pumpkin kick (I couldn't just let me leftover pumpkin from my pumpkin chocolate chip bread go to waste!), I thought I'd share (or re-share) a yummy pumpkin chocolate chip cookie recipe.  It's quick and delicious, with just the right amount of pumpkin spice to chocolate chip ratio.  Freezes well too, so you can make some now, and make some when you need a sugar rush after Halloween.

1 c. butter flavored shortening (1 stick)
1 c. sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla

Cream above ingredients together.

1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt

Sift dry ingredients and combine with creamed mixture.

Add 6 oz. (half a regular-sized bag) of your favorite chocolate chips
Mix well, roll into balls, place on greased cookie sheet. Bake at 350 for 10-12 minutes. Yields 3 dozen.

Perfect Pumpkin Chocolate Chip Bread

Thank goodness the pumpkin shortage is over!!  (What pumpkin shortage, you ask?)

What better way to start off your morning/Autumn/anytime you're hungry than with a slice (or loaf) of freshly made pumpkin chocolate chip bread?  I say it's got vegetables in it, so you can even serve it with dinner!  Just kidding, but this is truly a sweet and quick bread to throw together for breakfast or snacking - and makes enough for 1 giant loaf and 3 mini ones so you can share with your neighbors (or maybe even start a neighborhood Boo!!).  Tis the season!

3 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
2 1/2 c. sugar
1/3 c. applesauce
1/3 c. shortening or butter
4 eggs
2 c. canned pumpkin
2/3 c. water
1 1/2 c. chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar, applesauce and shortening/butter until well incorporated. Add eggs one at a time and then add mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into greased bread pans and bake at 325 degrees for 55- 60 minutes or until toothpick comes out clean.

Double Berry & Almond Granola

What are you going to do with all those blueberries from the summer?  Have you dried any of them?  Would you like to use some of them to make a delicious homemade granola?  That's what I did (ok, I didn't dry my own blueberries, I bought them at Costco. That's about the same, right?)...This granola is not going to save you a ton of money, but it will knock your socks off.  I've already had it twice today.  Once with milk, and once as a parfait with some vanilla yogurt.  Three times, if you count the snacking I did in between.  The vanilla flavor, along with the nuts and dried fruit make it a killer combo.

8 c. oats
2 c. chopped almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 1/2 tsp cinnamon
1 tsp. nutmeg
1 c. craisins
1/2 c. dried blueberries
3/4 c. canola oil
1 c. honey
1 tsp. butter extract
3 Tbsp. vanilla

Preheat oven to 300-degrees. Combine all dry ingredients in a large bowl. In a saucepan combine oil, honey, butter extract and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 30 minutes. Remove from oven and leave on pans overnight (cover with a towel). Break up granola and store in plastic containers.

Oatmeal Cinnamon Chip Cookies & a Mega Cookie Freezing Tip

With fall in the air (already? no!), I have started my cravings for apples and cinnamon.  Add that to my constant craving for a warm cookie, some extra cinnamon chips in the pantry, and a never ending supply of butter from Costco and VOILA!  A new cookie recipe!

*Make sure to check out my tip for cookie making/freezing below*

1 c. butter (2 sticks), unsalted
1 c. brown sugar, packed
1/3 c. white sugar
2 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. oats
1 10 oz. bag cinnamon chips
3/4 c. golden raisins *optional, next time I'll try apple bits*
1/2 c. walnuts or pecans, chopped

Preheat oven to 350.  Beat butter and sugars until fluffy.  Add eggs and vanilla and mix until creamy.  Add flour, salt & baking soda, mix well.  Stir in oats, chips, raisins and walnuts - batter will be nice and thick.  Scoop onto ungreased cookie sheet. Bake for 12 minutes, or until lightly golden brown.  Remove from oven, leave cookies on sheet for 2 minutes, then remove to cool on wire rack.

Cookie Dough Tip:

I like to ALWAYS have some cookies ready to pop in the oven, because I like to eat them fresh. So...

1) Make a double batch of cookies (or a single, I just like to have more).  Bake the ones you want for now.  With the remaining dough, scoop out with your melon scooper onto waxed paper.

2) Label some heavy duty aluminum foil (or double wrap with regular foil to prevent freezer burn), wrap tightly and freeze.  Will keep for 3 months in the freezer.  I do this with almost every cookie dough recipe I have.  So, chances are...if you're at my place and we need a quick cookie fix, we take them out of the freezer, let them thaw counter top for a few minutes while the oven is preheating and we'll be chowing down on the warm, homemade morsels in no time.

Swedish Meatballs by Guest Chef Daisha

A favorite among the old and young in our family. My kids absolutely devour these meatballs!

Meatballs:
1 pound ground sausage (low-fat version works great too)
1 pound ground hamburger
2 eggs
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 TBSP dried minced onion
1 tsp all-spice
A few dashes of salt and pepper

Gently mix all the ingredients with your hands in a bowl. Form 1 -1.5 inch balls and place on a cookie sheet. (I was able to fit 30 larger balls on one cookie sheet.) Bake in a 400 degree oven for 20 minutes until no longer pink in the middle.

The Sauce:
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup water
1 tsp paprika
1 tsp Worcestershire sauce
1/4 tsp nutmeg
1/4 tsp salt
A few dashes pepper

Heat ingredients in a small sauce pan until combined and warm.
Serve the meatballs and sauce over a bed of noddles or mashed potatoes. The meatballs are also great served as an appetizer. Just make the balls small and serve them covered in the sauce.

Rotisserie Chicken Soup w/ Rice

This is a great meal.  No wonder they call it Chicken Soup for the Soul.  One thing I love about this is that there's leftover rotisserie chicken to use for another meal (or two)!  Make it tonight.  It's THAT good. I served mine with homemade rolls (check out my buttermilk rolls recipe coming soon, sharp cheddar cheese slices, and honeycrisp apples.  This is real comfort food, and it made me comfortable all week long.

1 (2-lb) rotisserie chicken

3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons dried parsley
2 fresh rosemary sprigs
1 bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup finely diced onion
1 cup sugar snap peas
1/2 cup long-grain rice, rinsed

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.

While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.

Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.

Return strained broth to pot, then add carrots, diced celery, diced onion, snap peas and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.

Market Street Clam Chowder: My Version

I found a copy cat recipe for Market Street Clam Chowder, and I've modified it so it's just how I like it.

I served it in my beautiful homemade bread bowls.  I know, I am a horrible food photographer.  One day my pictures might look as good as my recipes taste.  Maybe I need a good camera.

1 c. chopped celery

1-2 c. chopped carrots

3 medium potatoes, cubed (I clean them and leave the skin on for some extra roughage)

1 vidalia onion, chopped

2 (6.5 oz) cans clams (juice reserved)

2 bay leaves

1/2 c. butter (1 stick)

1/2 c. flour

2 c. whipping cream

1 c. milk (or more)

1/2 TBS. salt (or more, adjust to your liking)

1 1/2 tsp. freshly cracked black pepper

1/4 tsp. white pepper

1 tsp. (or more) hot sauce

Place celery, carrots, onion and potatoes in large stock pot.  Pour all of clam juice (set clams aside) on top, then add just enough water to cover the vegetables, add salt, peppers, hot sauce and bay leaves.  Cook over medium-high heat until vegetables are tender.

In separate pan, melt butter, whisking in flour to create a paste (about the consistency of cookie dough).  Pour paste into pot with vegetables, and stir well to incorporate.  Add cream and milk and hot sauce.  Stir well.  Just before serving, stir in clams (if you add them too soon, they will become tough) to heat.  Serve warm in bread bowls or with crackers.

Pumpkin Pie Bars

I don't even like pumpkin pie.  In fact, I despise it.  Long story, involving the first gift my husband ever gave me along with a card that had cats on it.  Anyway - this dessert is awesome and it didn't even remind me of that pumpkin pie gift.  It's delicious, and perfect for holiday parties.  Thanks to Kraft Food & Family and my cousin Tisha (see Tisha's Tips) for making it so I could try it.  I made it myself the next week - it was THAT good.

1-1/3 cups flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Sweet & Savory Cornbread from Butterfly Garden Cafe

This is delicious cornbread - it's sweet, savory and goes with a salad, a meal, or just on it's own.  It keeps well in the fridge and freezer - just warm in microwave or reheat in oven at 300 for 20 minutes.

1 large onion, chopped

2 T butter

2 T milk

2 large eggs

2-8 ½ oz. boxes corn muffin mix, such as Jiffy

2-14 ¾ oz. cans cream-style corn

4 oz can diced green chilies, drained

chopped pimentos to taste

1 C sour cream

1 ½ C shredded sharp cheddar cheese, optional
1. Preheat oven to 425 degrees. Grease a 9x13 baking pan.

2. Melt the butter in a saucepan over medium-high heat. Add the onion and cook until opaque. Remove from heat and set aside.

3. In a separate bowl, mix together milk, eggs, cornbread mix, creamed corn, chilies and pimentos. Pour the cornbread mixture into the greased pan.

4. Spoon the sautéed onions and sour cream onto th cornbread mixture and swirl throughout, as if you were making a marble cake. Top with cheese, if desired.

5. Bake 35-40 minutes. Let the cornbread cool for 10 minutes or more before cutting.

Refrigerate for up to 3 days or freeze for up to 6 months.

Alaskan Salmon Chowder

It's soup season!  With all the rain we've been having from Tropical Cyclone Ida, we've been doing a lot of soup.  Here's a different one to try.  It's delicious, and tastes similar to clam chowder.  This is also good to make ahead of time, since the flavor is better after it sits a while.

1 can Alaskan Salmon
1 tsp. salt
1 tsp. pepper
1 tsp. dill weed
1 onion, chopped
2 TBS. oil
2 tsp. minced garlic (or one fresh clove)
2 c. chopped carrots
2 c. potatoes, peeled and diced
2 c. chicken broth
1 pint half & half
1 c. evaporated milk
16 oz. frozen corn.

Place oil, onions and garlic in a large stock pot and cook until translucent.  Add chicken broth, carrots, potatoes, salt, pepper, and dill weed.  Simmer for 10 minutes or until potatoes become tender.  Add salmon, half &half, frozen corn and milk.  Stir until heated through.  Let sit overnight, all day, or serve  with warm rolls.