Pumpkin-chocolate Cheesecake Pie

This is my favorite Thanksgiving pie of all time!!! However, it’s so good that I could eat it all year round!!!


Deep dish pie crust

12 oz cream cheese, softened

1/4 cup granulated sugar

1 egg, lightly beaten

3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces

1 (15 oz) can pumpkin

2/3 cup packed brown sugar

2 teaspoons pumpkin pie spice (can add more spices to taste)

4 eggs, lightly beaten

3/4 cup half-and-half or light cream

Chopped chocolate (optional)


Preheat oven to 375 degrees F. In mixing bowl beat cream cheese, 1/4 cup sugar, and 1 egg on low speed until smooth. Spread cream cheese mixture in baked deep-dish pie pastry shell (see recipe below). Sprinkle with finely chopped chocolate.

In bowl combine pumpkin, brown sugar, and pumpkin pie spice. Stir in 4 eggs. Stir in half-and-half. Slowly pour pumpkin mixture over chocolate layer. To prevent overbrowning, cover pie edge with foil.

Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and chill within 2 hours. Top with chopped chocolate. Makes 8 servings.

Deep-dish pie pastry Instructions:

In medium bowl combine 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender, cut in 6 tablespoons chilled shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss with fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough.

Preheat oven to 450 degrees F. Transfer pastry cirle to 9 1/2 to 10 inch dep dish pie plate. Trim to 1/2 inch beyond edge of plate. Crimp edge high. Using fork, prick bottom and sides of pastry. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 5 to 6 minutes more or until golden. Cool on wire rack.


Dad’s Chicken Enchiladas

My Dad is one of the best cooks I know, which is funny because it’s only within the last few years that he’s actually cooked for us. Growing up I don’t remember him cooking very much. He cooks according to feel and taste, and most of the time just makes things up. These are my favorite enchiladas of all time!

Sauce Ingredients:

1 bunch cilantro (finely chopped)

1 bunch green onions

1 medium onion

2-3 medium tomatoes

3-4 tomatillos

1 each of red, yellow & green bellpeppers

2 limes

4-5 chili peppers

some Jalapenos

1-2 tablespoons apple cider vinegar

1-2 tablespoons red wine vinegar

1 teaspoon chili powder

1/2 tablespoon salt

1/2-1 tablespoon pepper

2 tablespoons minced garlic


Food process everything, cook on stove 30-45 minutes.

Filling Ingredients:

2-3 chicken breasts 3/4 inch diced

Cream of mushroom or cream of chicken soup

12+ oz grated mexican cheese

corn or flour tortillas


Brown chicken in skillet, add 1/2-1 cup sauce. Cover and simmer 20-30 minutes until cooked through. Add 1+ can of soup (or sour cream). Heat through and add mexican cheese.

Put some sauce in the bottom of a baking dish. Put filling in tortillas and wrap. Fill the pan with wrapped enchiladas. Cover enchiladas with the remainder of the filling and then pour the rest of the sauce on top.

Bake covered with foil at 350 degrees for 1/2 hour. Add 4-8 oz more cheese to cover well, then bake uncovered for another 15 minutes.



2 Cups sugar

1 cup butter or margarine

1 cup corn syrup

1 teaspoon vanilla

1 (13 oz) can sweetened condensed milk

1 cup chopped nuts (optional)



Combine sugar, butter and corn syrup in 3 quart bowl. Microwave, uncovered, on HIGH 5 minutes or until butter is melted. Stir to dissolve sugar; gradually blend in condensed milk. Microwave on HIGH, uncovered, 15 to 17 minutes or until 240 degrees is reached (firm ball), stirring 4 to 5 times and checking temperature in the “last few minutes.”

Stir in vanilla and nuts. Pour onto buttered cookie sheet or 13×9 inch pan. Cool to lukewarm; cut into 1 inch squares as needed. Wrap each caramel in wax paper or plastic wrap. Makes 2 pounds.

Mama Pat’s Bacon Cheese Dip

Mama Pat buys the #lb size of bacon bits at Costco because they are always fresh and will do a lot of recipes. They cost about $7, which in the long run is a lot cheaper than buying a small bottle at the store.


1 Package Ranch Dip (NOT dressing dip)

1 Carton Sour Cream (16 oz)

1 Cup grated cheese (or more if desired)

1 Cup bacon bits



Stir ranch dip into sour cream, stir in bacon bits and cheese. Serve with crackers of any kind and enjoy!

Mom’s Homemade Waffles


1 3/4 cups all-purpose flour

1 tablespoon baking powder

2 egg yolks

1 3/4 cups milk

1/2 cup cooking oil or shortening, melted

2 egg whites


In a large mixing bowl stir together flour, baking powder & 1/2 teaspoon salt. In a small mixing bowl beat egg yolks with a fork. Beat in milk and cooking oil or melted shortening. Add to flour mixture all at once. Stir mixture till blended but still slightly lumpy.

In a small mixer bowl beat egg whites till still peaks form. Gently fold beaten egg whites into flour-milk mixture, leaving a few fluffs of white. Do not overmix.

Pour batter onto grids of a preheated, greased waffle baker, close and cook until golden brown. Eat with toppings of choice.