Pumpkin Pie Bites

I know I am really late in posting this, but I've been busy!!

I got this recipe from here.

They turned out to be pretty easy and fun to make. I am going to just put the basics here, so if you want more details, then go to her website.


Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

*I didn't have a pumpkin shaped cookie cutter. I just cut out round shapes and then shaped them in the muffin tins. I also forgot to do the egg white wash on one batch and they were fine.

sausage apple and cranberry stuffing

I tried to copy and paste the recipe but it didn't work. Sadly, I can't/won't spend 10 minutes transferring it by hand, I know, LAME. But... if you liked the stuffing I made for the evening, just click here!

Ginger's Butterflake Rolls

If I can make these on the first try, you can too.

2 packages yeast

1/4 C warm water

1 t. sugar

Dissolve yeast in a small bowl with the above 2 ingredients.

In a mixer, beat 1/2 C soft unsalted butter with 1/2 C sugar until fluffy. Add 3 room temperature eggs and beat.

Add yeast mixture and beat.

Add 4 1/2 C flour and 2 t. salt, beat on low until well incorporated. Turn mixer on medium speed and beat 10 minutes. [I add the flour slowly until the dough pulls away from the bowl]

Put dough ball into a buttered or sprayed bowl and cover with saran wrap - place in refrigerator [I let one batch sit in the fridge overnight and one for only a few hours - both turned out okay - you may even be able to freeze the dough at this point, but not sure].

3 hours before serving, divide dough in half. Roll out each ball on floured surface until 1/4" - 1/2" thick. Spread with softened unsalted butter. Roll up like jellyroll and slice roll of dough into 1 1/2" slices [go big if you like some drama]. Place each slice in a sprayed muffin tin. Repeat with second ball of dough.

Let rise in warm non-drafty spot covered with a dish towel.

Bake in preheated 400 degree oven for 10 minutes.

Sachia's Ruth's Chris Sweet Potatoes!

Ruth's Chris Sweet Potatoes

For the crust:
one-half cup brown sugar
3 tablespoons flour
one-half cup chopped nuts (pecans preferred)
2 tablespoons butter, melted

For the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet potatoes, baked until fork tender, then peeled and mashed) *canned is just as good and SO much easier!
1 cup sugar
one-half teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
one-half cup (1 stick) butter, cut into small pieces
Combine ingredients of crust mixture in mixing bowl, and reserve.
Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine thoroughly. Pour mixture into buttered baking dish.
Sprinkle the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.

Serves eight.