Lion House Cream Pie

5 T cornstarch
1 C sugar
1/4 t salt
2 1/2 C milk
3/4 C half & half
3 egg yolks
2 T butter
1 t vanilla
whip cream
1 baked pie crust

Mix the cornstarch, sugar and salt in saucepan. Add milk and half and half. Cook and stir on medium heat until smooth and thick. Pour small amount of mix into egg yolks and blend thoroughly. Pour back into pan. Cook 2-3 more minutes. Remove from heat, add butter and vanilla and 1 of the following:

2 sliced bananas (just slice them on crust and pour filling over the top)
1/2 C coconut
Large symphony bar

Pour into crust and cool. (put some saran wrap over the top of the filling while it cools so you don't get that gross film on top. You can also make it ahead of time and just leave the filling in the pan in the fridge until you are ready to serve it and pour it into your crust.)

Oh- and I like to melt some extra symphony bar on the bottom of my chocolate pie crust or even the banana cream. Just let it cool/harden a little before putting the filling in.

Pumpkin Cheese Cake for the Non Baker!

This is an easy peasy recipe and probably not as awesome as Robyn's but it might be a tad easier for us non-bakers!

1. buy graham cracker crust
2. Bottom layer

• 2 8oz cream cheese bricks
• 1/2 cup sugar
• 1/4 t vanilla
• 2 eggs
• mix and take out 1 cup for top layer before putting in pie crust.

3. Top Layer

• Using 1 cup of batter left over from bottom layer add in 1/2 c pumpkin & 1/2 t cinnamon mix together and put on top of bottom layer.

Bake 350 for 35-40 minutes.

Try it - you just might like it!

Pumpkin Cheesecake

I couldn't resist making a pumpkin recipe this week because it started feeling like fall. This would be great for Thanksgiving or Christmas, or any time you have 3 packs of cream cheese laying around!
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 T. sugar
2 T. brown sugar
1/4 melted butter/marg

Combine these ingredients in food processor then press into 9" springform pan.

3/4 cup sugar
1-15oz can pumpkin
3 egg yolks
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt

Combine these ingredients in food process until smooth and then set aside.

3-8oz cream cheese (softened)
1/2 cup sugar
1 whole egg
1 yolk
2 T. heavy whipping cream
1 T. cornstarch
1 tsp vanilla
1/4 tsp lemon extract

In food processor, beat cream cheese until smooth. Then add sugar and beat until smooth. Add eggs and whipping cream. Beat until smooth. Add cornstarch, vanilla, and lemon. Beat batter until smooth. (It should be very smooth by now!) Then add pumpkin mixture and beat it altogether until (you guessed it) smooth. Pour batter into the prepared pan.

Bake at 350 for 50-55 minutes. Do not overbake! Center may be soft but it will firm as it chills. Let cheesecake cool on wire rack, then refrigerate. Remove springform pan when ready to serve.

rice krispy brownies

the pictures do not do them justice, but these are the most delicious brownies you will ever taste. i first had them about 4 years ago at book club (oh book club, how i miss you!) and have been making them ever since i got the recipe. they are yummy.

please make them, but do not yell at me when you gain 5 pounds.

rice krispy brownies

1 c. butter
2 c. sugar
4 eggs
6 T. baking cocoa
1 c. flour
1/2 t. salt
2 t. vanilla
1-7 oz jar marshmallow creme
1 c. creamy peanut butter ** i only use 1/2 cup because i don't like too much pb)
2 c. (12 oz.) semi-sweet chocolate chips **i use milk chocolate, because that's how i roll
3 c. Rice Krispies

In a mixing bowl, cream butter & sugar, add eggs and beat well. Stir in cocoa, flour, vanilla, & salt. Spread into a greased 13x9 pan. Bake for 25 min in a 350 degree oven.(do NOT overcook the brownies..they might not look done, but trust me, they are!) Let cool. After cooled, spread marshmallow creme over cooled brownies. In a medium saucepan, melt peanut butter, & chocolate chips, stirring constantly on low heat. Remove from heat & stir in rice krispies. Spread over marshmallow layer. Chill before cutting & store in the refrigerator.

these taste best cold, straight from the fridge. colin likes them with a glass of milk...not me. i hate milk.


enjoy!

Crock Pot Chocolate Cake

Can I just say yum! This cake is so moist and it is perfect hot with fresh whipped cream on top!

1 pkg. chocolate cake mix
8 oz. sour cream
1 c. chocolate chips
1 c. water
4 eggs
3/4 cup oil
1 small pkg instant chocolate pudding

Spray crock pot with PAM. Mix all ingredients by hand until well combined. Pour into crock pot and cover. Cook on low for 6-8 hours or on hi for 3-4 hours.

Bacon Tomato Rotini

This is an easy one because I usually have all the ingredients on hand and my kids love it! It has been perfect to use up the tomatoes we have growing outside.

1 pound cooked rotini pasta
1/4 c. butter
1/4 c. flour
1 tsp salt
1/4 tsp pepper
2 1/2 c. milk
1/2 c. parmesan cheese
2 tsp parsley
8 slices crumbled cooked bacon
2 medium tomoatoes, chopped

Melt butter in skillet, mix with flour, salt and pepper. Whisk in milk and cook until thick and bubbly. Stir in parmesan, parsley and bacon. Add tomatoes and toss with pasta.

Fruity chicken salad

I've been making this recipe for years and it is my favorite chicken salad recipe! Perfect for all of those fall apples!

4 1/2 c. cooked diced chicken
1 1/2 c. diced apples
3/4 c. halved green grapes
6 T. sweet pickle relish
6 T. mayo
6 T. Ranch dressing
3/4 tsp onion salt
3/4 tsp garlic salt

In a bowl, combine chicken, apples and grapes. In another small bowl combine, relish, mayo, ranch, onion and garlic salt. Pour over chicken mixture and toss to coat. Serve in a lettuce lined bowl.