Autumn Cheesecake Pie

Autumn Cheesecake Pie

8 servings

1 cup graham cracker crumbs
1/2 cup finely chopped pecans, divided
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/4 teaspoon vanilla extract
2 apples, peeled, cored and chopped
1/4 cup sugar
1/2 teaspoon cinnamon

Combine graham cracker crumbs, 1/4 cup pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and 1/4 cup sugar. Beat at medium speed until smooth. Beat in egg just until combined; pour filling into the baked crust. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples and remaining pecans. Spoon apple mixture over cream cheese. Bake at 350 for 35 minutes. Let cool, then chill cake overnight before serving. Enjoy!

"No one has the right to do what she pleases,

unless she pleases to do what is right."

~Author Unknown

(from an Amish cookbook that I had a really hard

time talking myself out of buying this evening...

I still might go back and get it next week!)

illustration courtesy of www.allposters.com

"The Farm" by Susan Stallman

Lots of wind and lots of rain this morning....

The Shop Around the Corner

Make Ahead Cinnamon Rolls

Cinnamon Rolls
12 rolls

1 cup milk
1/3 cup butter
2 1/2 teaspoons yeast
1/2 cup white sugar
4 1/2 cups flour
1 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
2 tablespoons half and half

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, salt, eggs, and 3 cups flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan. (I use dental floss to cut the rolls, instead of a knife which tends to “squish” the dough. Slip the floss under the dough, cross in the middle, pull and slice. They come out perfectly every time!) Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375°. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm. Enjoy!

Linked to Cast Party Wednesday. 

Hurricane eve

Country Cornbread Muffins

Country Cornbread Muffins

12 servings

1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sour cream
1/4 cup canola oil

1/4 cup milk

Combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, sour cream, oil and milk. Stir into the dry ingredients just until combined. Spoon into greased muffin tin. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm with butter and enjoy!

Texas Chili

Texas Chili

6 servings

1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) crushed tomatoes

1 can (8 ounces) tomato sauce
1 can (15 ounces) hot chili beans
1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin

1 teaspoon cayenne pepper

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon salt
1/4 teaspoon dried oregano

grated sharp cheddar cheese

sour cream

In a large saucepan, cook the beef and onion over medium heat; drain. Stir in tomatoes, tomato sauce, and beans. Add the seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to 1 hour. Serve steaming hot with cheese and sour cream. Enjoy!
I also make this in the crock pot often.  Cook beef and onions, place in crock pot and add other ingredients.  Cook about  four hours on low.  I prefer the taste of the chili this way! :-)

This chili is on the spicy side. You can go easier on the spices if you don't like much heat. Also, my daddy will tell you that 'real' chili never saw a tomato or a bean, but this is the way I like it! ;-)

Linked to Gooseberry Patch Recipe Roundup
Little House Living's Old Fashioned Recipe Exchange

Butter Cookies

Butter Cookies
3 dozen

½ cup butter
¾ cup sugar
1 egg
¾ teaspoon vanilla extract
1 ¾ cups flour
½ teaspoon baking powder
¼ teaspoon salt

Combine butter, sugar, egg and vanilla. Combine dry ingredients; add and mix well. Cover and chill for 1 hour. Roll out and cut with cookie cutters. Bake at 350° for 10 minutes. Cool for 3 minutes on cookie sheets and then transfer to wire rack to finish cooling.

Linked to Gooseberry Patch Recipe Roundup.

"Home, the spot of earth supremely blest,

A dearer, sweeter spot than all the rest."

~Robert Montgomery

illustration courtesy of www.allposters.com

"Sleepy Hollow Farm" by Charles Benes

Preparing for Ike...

water - check!
matches - check!
batteries - check!
tank of gas - check!
yard picked up - check!
activities cancelled - check!

If there aren't any posts from Heritage Schoolhouse you'll know we've lost power... :-(

Please pray with me for all those in the path of Hurricane Ike.

Cheese Potato Puff

Cheese Potato Puff

4-6 servings

6 potatoes, peeled and quartered
1/2 teaspoon salt, divided
1/2 cup butter
2 cups sharp cheddar cheese, grated
1/2 cup milk
1 egg, beaten
minced chives, optional

Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in egg. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired. Enjoy!

Crock Pot Swiss Steak

Swiss Steak
4 servings

½ tablespoon oil
½ cup flour
salt and pepper to taste
1 pound round steak
½ green bell pepper, sliced into rings
½ onions, sliced into rings
1 can crushed tomatoes

Heat oil in a skillet. Mix the flour, salt and pepper. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. In a slow cooker, place green bell pepper, onion, steak and tomatoes. Add some water to skillet to loosen brown bits; pour over steak. Cover and cook 6 to 8 hours on low. Enjoy!

"I pledge allegiance to the Flag

of the United States of America,

and to the Republic for which it stands;

one Nation under God, indivisible,

with Liberty and Justice for all."

Patriot Day

September 11, 2008

Never forget...

Pico de Gallo

Pico de Gallo
4 servings

1 tomato, chopped
1/2 onion, chopped
1 fresh jalapeno pepper, seeded and diced
juice of 1/2 of 1 lime
handful of fresh cilantro, chopped

Combine all ingredients. Serve with tortilla chips and enjoy!

Guacamole

Guacamole
4 servings

1 large avocado
1 tomato, diced
juice of half of 1 lime
pinch of cumin
pinch garlic salt
pinch of salt

Mash avocado. Add tomato, lime juice and garlic salt. Mix thoroughly. Serve with tortilla chips and enjoy!

Apple Crisp

Apple Crisp
10 servings

4-6 granny smith apples
8 whole graham crackers, coarsely chopped
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking or old fashioned oats
1 teaspoon cinnamon

1/4 teaspoon nutmeg
1/2 cup butter, melted

Peel, core and slice apples. Cut apples in half and place in casserole dish. Coarsely chop graham crackers and place in bowl. Add brown sugar, flour, oats and cinnamon; mix well. Melt butter and add dry ingredients; mix well. Sprinkle crumb mixture evenly over apples. Cover loosely with aluminum foil. Bake 45 minutes at 350. Uncover and bake an additional 5-10 minutes. Enjoy!

My family loves this Pampered Chef recipe! Our sweet neighbors brought a pan of it to us after my husband's skiing accident last January. I quickly requested the recipe. It will be made often this autumn! :-)

I made this while my family was out at my in-laws' ranch this evening. When they got home, my son walked in the kitchen and said, "Mom - that smells like fall!" ...my thoughts exactly! ;-)

Big Daddy Biscuits

Big Daddy Biscuits
9 biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup buttermilk (or 1 tablespoon vinegar plus milk to make 1 cup)

Mix flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat dough out to 1 inch thick. Cut biscuits with a cutter dipped in flour. Place biscuits onto an ungreased baking sheet. Place biscuits close and touching - this helps them rise taller! Bake at 350º for 15-20 minutes, or until edges begin to brown. Enjoy!

If you would like to freeze these biscuits before cooking simply place the cut out biscuits on a cookie sheet in the freezer for about two hours.  When biscuits are frozen, remove and place in an air tight freezer bag.  To bake, take out desired number of biscuits and let them thaw on the counter for about 30 minutes.  Then bake at 350º for 15-20 minutes.

Linked to Gooseberry Patch Recipe Roundup, Kelly's Korner Blog Freezer Recipes

Farmhouse Beef Stew

Farmhouse Beef Stew
8 servings


4 potatoes, diced
2 carrots, sliced
1 onion, diced
1 - 1 1/2 pounds stew meat
1/2 cup flour
1 tablespoon oil
1 cup beef broth
1 can petite diced tomatoes, undrained
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup flour
1/2 cup water
1 can le suer peas

Place potatoes, carrots, and onion in slow cooker. Coat meat in flour. In a skillet, brown meat in oil. Place meat over vegetables. Pour broth into skillet and stir to loosen browned bits; pour over meat and vegetables. Pour tomatoes over all. Season and cook on high for 1 1/2 hours. Turn temperature to low and continue to cook for 7-8 more hours. Combine flour and water; mix until smooth. Add to slow cooker and mix thoroughly. Turn temperature back up to high, add peas, and cook for an additional 15 minutes. Serve with biscuits and enjoy!

Poppyseed Chicken

Poppyseed Chicken
6 servings

1 cup sour cream
1 can cream of chicken soup, undiluted
2 teaspoons poppy seeds
2 cups cooked, shredded chicken
2 cups crushed butter crackers
1/4 cup butter, melted

Combine sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Place under broiler for just a bit to brown the crackers. Enjoy!