Pumpkin Cheesecake Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Red Hot Cinnamon Candied Carrots

Ingredients:

6 large or 8 medium raw carrots
1 cup sugar
1/2 cup red cinnamon candies (red hots or cinnamon imperials)
2 1/2 cups water
1/2 teaspoon red food coloring (optional)


Directions:

In a medium-sized saucepan, combine 1 cup sugar, 1/2 cup red cinnamon candies, 2 1/2 cups water, and 1/2 teaspoon red food coloring. Stir well, and then place over medium heat until the mixture comes to a boil. Turn the heat to low, and cook and stir for 5 minutes. Remove from heat and set aside while preparing carrots. Peel 6 to 8 carrots and then divide each of them into two halves. Split each half lengthwise, and then chop into 1/4-inch slices. Place the prepared carrots carefully in the hot cinnamon, sugar, water, and food coloring mixture. Place over heat, bring back to a boil, and cook for 12 to15 minutes. Test the carrots for tenderness using a fork. The carrots should be soft, but not mushy. A fork will meet with some resistance, but the carrots will no longer be crisp and crunchy. Remove the saucepan from heat, and carefully remove the cinnamon carrots from the hot liquid. Place the Red Cinnamon Candy Carrots in a clear serving bowl using a slotted spoon. Let cool before serving. You may serve them at room temperature or chill them overnight and serve them cold. The leftover liquid may be reused (for more carrots, or apples, pears, and other fruit) and may be saved in a jar in the refrigerator for up to a week. These carrots are dramatic and add flair to any meal. I hope you enjoy serving them at your holiday meal! 

RASPBERRY SALAD MOLD

One of my Mom's favorite salads:

1 pkg raspberry jello
1 1/4 boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple, un-drained
1 large banana, diced small
1/3 cup pecans, chopped

Dissolve jello in boiling water; add frozen raspberries
and stir until thawed.  Add all other ingredients and pour into
a mold or dish.  Refrigerate until firm.

Easy Pork Chops

6-8 pork chops
1 Ranch dressing dry seasoning mix packet
1 can cream of chicken soup

Put pork chops in a covered casserole dish - sprinkle the dry seasoning on top, then pour on the can of cream of chicken soup -Bake at 350 for 45 minutes.

Ham N Cheese Sliders

1 package Hawaiian sweet rolls
1 onion, minced
1 stick of butter
3 Tbs of Dijon Mustard
2-3 teaspoons of Worcestershire Sauce
3 teaspoons of poppy seeds
1 1/2 pounds of shaved deli ham- or more depends how thick you want them
8-10 slices of Swiss cheese or American

In a sauce pan, melt the butter. Add onion and cook until soft.
Add mustard, Worcestershire, and poppy seeds. Simmer 5 mins
Slice rolls right down the middle. Place them in a pan with foil. place 2/3 of mixture on bottom of rolls..Add ham and then cheese.  Top with the other half of the rolls and add the rest of the mixture on top. Bake for 20 mins at 350. Cut where the lines are in the Hawaiian rolls and you now have perfectly melted sliders.

Strawberry Cheesecake Salad

Serves about 10

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder)
3 (6 oz) strawberry yogurts (like Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
2 cups miniature marshmallows (add just before serving)

Thaw whipped topping.  Stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

BAKED FRIED CHICKEN

Mix in a Gallon Size Ziploc or Large Bowl: 
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.