Pecan Cheesecake Pie

~ Pecan Cheesecake Pie ~

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:

Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges. Set aside. (do not bake)

Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.

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.

White Queso Dip

White Queso Dip

Ingredients:

2 blocks of cream cheese
1/2 cup of chopped onions (can be frozen)
1/2 cup of mayo
1 (8 ounce) package of shredded monterrey jack cheese - about 2 cups
1 (8 ounce )package of shredded parmesan cheese - about 2 cups

First, put the two blocks of cream cheese in a microwaveable bowl and zap them for 1 minute to soften.

Add your chopped onions. I believe the original recipe called for frozen, but I use whatever I have. If you're not a big "onion person" I would suggest the frozen ones.

Add your mayo and the shredded parmesan cheese and the monterey jack cheese Mix it all up well with a fork until it's blended.

Spoon the mixture into a baking dish or pie pan. Use the back of a spoon to spread it out evenly.

Bake at 425 for 20 minutes or until the top is browning and bubbly.

Enjoy with tortilla chips!

Cinnamon & Sugar Cresent Rolls with Icing

Cinnamon & Sugar Cresent Rolls with Icing...spread butter on rolls, sprinkle with cinnamon & Sugar, roll..bake at 375 for 11-13 mins..mix 1 1/3 cup powdered sugar with 2 tbs milk..spoon icing over while hot!!! Yummo and super easy! Feel free to share.

Who knew?!?

Ok moms, check out this fun idea...use a shower curtain rod along the side of the tub. Use shower curtain rings to hang baskets for each family member. Why didn't we think of this genius idea before?

S'mores dip - a camping treat without the campfire pit!

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Strawberry Pretzel Salad

Strawberry Pretzel Salad

Ingredients:

2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP
2 cups boiling water
1 pkg. (8-serving size) Strawberry Jell-O
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

Directions:

1. Preheat oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

2. Beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

3. Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.