Double Layer Pumpkin Pie

1 graham cracker crust

Bottom Layer:
4 oz. cream cheese softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 cup coolwhip

Top Layer:
1 cup milk
2 small pkg. vanilla instant pudding
1- 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Directions:
Mix cream cheese, 1 tbsp milk, 1 tbsp sugar together with hand mixer. Softly fold in thawed coolwhip. Spread on bottom of graham cracker crust.

In a large bowl, mix together milk, pudding and pumpkin, and spices. Mix for about 2 minutes. Pour over cream cheese mixture. Cover and refigerate for 3 hours. Serve chilled and with a dollup of coolwhip on top.

Cobbler

Bisquick
1- 8oz. package of cream cheese (softened)
1/4 cup sugar
1 tsp. vanilla
pie filling of choice
Crumble Topping (optional)

Directions: mix Bisquick according to biscuit directions adding just a little bit more milk to make the batter more spreadable consistency. Spread over the bottom of a lightly sprayed 9x13 pan. Bake at 375 for 6 minutes.

While that bakes, mix cream cheese, sugar, and vanilla with a hand mixer until well blended. Remove lightly baked crust from oven and drop cream cheese mixture by the spoonful all over the top of the dough.

Dump your favorite pie filling all over the top of the cream cheese mixture, then add crumble topping to the top. Return to oven and bake for additional 20-25 minutes.

Crumble Topping:
1/2 cup flour
1/4 cup brown sugar
2 tbsp. melted butter
Mix together until crumbly looking

Apple Pie Filling

For 1 Quart
3 1/2 cups fresh apples, washed, peeled & sliced
1/4 cup clear jel *
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup apple juice
1/4 cup water
2 tbsp. lemon juice



For 7 Quarts
6 quarts fresh apples, washed, peeled & sliced
5 cups sugar
1 1/2 cups clear jel *
2 Tbsp. cinnamon
2 tsp. nutmeg
1 1/4 cup water
5 cups apple juice
3/4 cup lemon juice

Soak the apples in water with lemon juice to prevent browning.

Combine sugar, clear jel, cinnamon, nutmeg in a large kettle with water and apple juice. Stir on med-med high heat until mixture starts to bubble and thinkens. Add lemon juice and continue stirring and boil for 1 minute. Turn off the heat, drain apples and fold them into sugar mixture.

Pour into hot jars, leaving 1 inch head space. Adjust 2 piece lids and process - pints 25 minutes, quarts 30 minutes.

*Replace clear jel with tapioca. 1 jar - 2 tablespoons, 7 quarts - about 1 cup (it's like 3/4 cup plus 1 1/2 tbsp)

Apple Crisp

4-6 medium to large apples - washed, peeled, and cored

Lay slices in the bottom of an 8x8 lightly sprayed baking dish

Crumble topping:
2/3 cup brown sugar
1/2 cup quick oats
1/2 cup flour
1/3 cup butter (soft, not melted)
1 tsp. cinnamon
1/2 tsp. nutmeg

Sprinkle ontop of sliced apples, bake at 375 for 30 minutes - serve with ice cream!

Best Brownies!

I'm a sucker for a good brownie, and these - by far - are the best I've ever had! Thanks Cindy for sharing your recipe!

4 eggs
1 tsp. vanilla
2 cups sugar
1 cup butter
2/3 cup cocoa
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup nuts (optional)

Mix well. Pour into a lightly sprayed 9x13 pan and bake at 350 for 35 minutes

Banana Cream Cheesecake

I found this on the Kraft Foods website! It was a big hit at our family gathering tonight, so I thought I'd post it here for you all too!

Banana Cream Cheesecake

1 White Cake Mix, divided
4 Eggs, divided
2/3 cup brown sugar, divided
3 tbsp. oil
2 banana's sliced
2- 8 oz. pkgs. cream cheese
2 tbsp. lemon juice
1 1/2 cups milk
4 - 5 oz. cool whip

Preheat oven to 300 degrees. Reserve 1 cup dry cake mix, set aside. Mix remaining cake mix with 1 egg, oil, 1/3 brown sugar with a hand mixer. Mixture will be crumbly. Press into bottom of 9x13 greased baking dish. Top with sliced bananas.

Beat cream cheese, remaining 1/3 brown sugar with mixer. Add in reserved 1 cup of dry cake mix. Add in remaining 3 eggs, one at a time, then add lemon juice. Mix for 1 minute. Add in milk slowly and continue to mix. Batter will be thin. Pour over crust & bananas.

Bake for 50 minutes or until brown spots start appearing on top. Remove from oven and let stand for 1 hour. Refrigerate for 4-5 hours. Spread on cool whip, cut and serve. Enjoy!

3 Minute Chocolate Mug Cake

This is a recipe every girl should have handy! It's quick, it's easy, and it's so yummy!! It can serve 2 people if you are feeling generous :)

3 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
2 tablespoons oil
2 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! ENJOY!