Pumpkin Pie Dip
From Girl Who Ate Everything
Ingredients:
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp ground ginger
1 cup frozen whip cream, thawed
Gingersnap cookies, apples, or cinnamon graham cracker sticks
Directions:
In a large bowl, beat cream cheese & powdered sugar until smooth.
Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, & ginger. Mix well.
Fold in the thawed whipped cream.
Serve with green apples, graham cracker sticks, or gingersnaps.
Store in refrigerator.
Baked Cheese Grits
From Better Homes and Gardens
Servings: makes 4 or 5 side-dish servings (I usually double the recipe)
Ingredients:
2 cups water or chicken broth
1/2 cup quick-cooking grits
1 egg, beaten
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)
1 tbsp butter
Directions:
In a saucepan bring water to boiling. Slowly add grits, stirring constantly. Gradually stir about 1/2 cup of the grits mixture into the egg. Return egg mixture to saucepan & stir in to combine. Remove saucepan from heat. Stir cheese & butter into grits mixture until melted.
Spoon grits into a 1-quart casserole. Bake in a 325 degree oven for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Andrews family recipe
Makes 2 pies
Ingredients:
2 pre-made frozen pie crusts (I use Marie Calllender's)
3 eggs
1 1/2 cups sugar
2 tbsp flour
1 can pumpkin
2 cups whole milk
2 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
3/4 tsp ginger
1 tsp vanilla
Cool Whip, to garnish
Directions:
Mix all ingredients together. Pour into unbaked pie crusts. Bake 15 minutes at 425 degrees & 40 minutes at 350 degrees. Pie is done when a table knife inserted in center of pie comes out clean. It will set more as it cools. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Buttermilk-Lemon Chess Pie
From Bon Appetit
Makes 1 9-1/2" pie
Ingredients:
Crust:
2 cups AP flour, plus more
1 tsp kosher salt
1 tsp sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2" cubes
1/2 cup (or more) cold buttermilk
Filling:
1 1/2 cups sugar
1/2 cup (packed) light brown sugar
1 1/2 tbsp yellow cornmeal
1 tbsp AP flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted (& possibly spilled on your dog's head)
1 3/4 tbsp fresh lemon juice
1 tbsp freshly grated lemon zest
2 tsp vanilla extract
Pinch of kosher salt
Directions:
Crust:
Mix flour, salt, & sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic & chill for 1 hour.
Preheat oven to 350. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom & up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
Bake crust until edges begin to brown, 30-35 minutes. Remove paper & weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
Filling:
Preheat oven to 350. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs & remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust & bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack.
Can be made 1 day ahead. Cover & refrigerate. Bring to room temperature before serving.
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