French Cherry Cream Pie

This is one of my favorites.  My mom would make it for me every year at Christmas when I was little.  You can use a regular pie crust of graham cracker crust if you prefer.  This year I tried it with a sugar cookie crust and it was awesome.

1 recipe cookie pie crust (below)

1 PKG. Cream cheese
1/2 cup powdered sugar
1/2 tea. vanilla
1 cup heavy whipping cream (whipped)
1 can cherry pie filling

 
 Add sugar and vanilla to Creamed cheese and beat until smooth and fluffy. Fold cream cheese mixture into whipped cream carefully. spread over bottom of baked and cooled pie shell. cover with canned cherry pie filling and chill thoroughly.

Cookie Pie Crust:

1/2 cup butter, softened

1/42 cup sugar

2 egg yolk

2 flour

Combine sugar with butter and egg yolk.  Using a pastry blender, gradually mix in flour until crumbs form. Press into bottom and up sides of a 9 inch pie plate.   Bake at 400 degrees for about 10 minutes, or until edge is browned.  Cool and fill.

Pumpkin Junk

I got this from a friend a long time ago and it has become a family favorite  Thanksgiving dessert. It is very simple and oh so yummy served warm with whipped cream.

1 15 oz. can canned pumpkin

1 12 oz. can evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 package yellow cake mix

chopped pecans (optional)

3/4 - 1 Cup butter melted

In large bowl combine pumpkin, milk, eggs, sugar and pumpkin pie spice.   Transfer to greased 13x9x2 inch pan.  Sprinkle with dry cake mix and drizzle with butter.  Top with pecans.

Bake @ 350 degrees for 1 hour or until toothpick comes out clean. 

Top with Ice Cream or Whipped Cream

I'm Back

Sorry for the absence.  We have had a crazy couple of months but I'm back and hope to post recipes like crazy. It is the best time of year for cooking and baking, trying new yummy things and loving those old holiday favorites.  Enjoy