Pumpkin Gooey Butter Cakes

Food Network, Paula Deen

Makes 7 servings

    CAKE:                                                          
    18 1/4 ounces yellow cake mix                                  
    1 egg                                                          
    8 tablespoons melted butter                                    
    FILLING:                                                       
    8 ounces cream cheese                                          
    15 ounces canned pumpkin puree                                 
    3 eggs                                                         
    1 teaspoon vanilla extract                                     
    8 tablespoons melted butter                                    
    16 ounces powdered sugar                                       
    1 teaspoon cinnamon                                            
    1 teaspoon nutmeg                                              

Prep Time: 30 minutes/Cook Time: 50 minutes

Preheat oven to 350 degrees F.

To make the cake:
Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

MY NOTE: I cooked it in a 9x9 dish and used about 4/5 of the gooey batter.  I baked it 10-15 longer than stated.  Came out yummy.

MXF

Pineapple Upside Down Biscuits

Food Network, Paula Deen

Makes 5 servings

    10 ounces crushed pineapple                                    
    1/2 cup packed light brown sugar                               
    1/4 cup butter room temp.                                      
    10 maraschino cherries                                         
    12 ounces package refrigerated biscuits                        

Prep Time: 10 minutes/Cook Time: 15 minutes

Grease 10 cups of a muffin tin.

Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden.

Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Not Yo Mama's Banana Pudding

Food Network, Paula Deen

Makes 12 servings

    2 bags Pepperidge Farm chessman cookies                        
    6 to 8 sliced bananas                                          
    2 cups milk                                                    
    5 ounces French instant vanilla pudding                        
    8 ounces cream cheese softened                                 
    14 ounces sweetened condensed milk                             
    12 ounces frozen whipped cream or equal amount fresh made      

Prep Time: 30 minutes

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the whole milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

MY NOTE: Might want to try with banana pudding or even chocolate.  Gingerbread men are a great sub for the Chessmen cookies. Yummy! Leftover make a great breakfast!

MXF

Mystery Pecan Pie

Food Network, Paula Deen

Makes 7 servings

    8 ounces cream cheese                                          
    1/3 cup sugar                                                  
    1/4 teaspoon salt                                              
    1 teaspoon vanilla extract                                     
    1 egg                                                          
    1 deep dish pie shell uncooked                                 
    1 1/4 cups chopped pecans    
                                  
    TOPPING:                                                       
    3 eggs                                                         
    1/4 cup sugar                                                  
    1 cup light corn syrup                                         
    1 teaspoon vanilla extract                                     

Prep Time: 10 minutes/Cook Time: 45 minutes

Preheat oven to 350 degrees F.

Topping:
Combine all ingredients in a medium bowl. Set aside.

In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour Topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.

Honey Butter

Food Network, Paula Deen

Makes 4-6 servings

    1 stick butter soft                                            
    1/3-1/2 cup honey                                              
    1 orange zest                                                  

Mix a stick of butter with honey in a medium sized bowl. Add orange zest to taste. Mix again and serve.

Herbed Cheese and Cracker Bites

Food Network, Paula Deen

MAKES 18-20 SERVINGS





    21 ounces Ritz cheese cracker sandwiches (mini)                
    1/2 cup vegetable oil                                          
    1 ounce ranch salad dressing mix (like Hidden Valley)          
    1 heaping teaspoon dried dill                                  
    1 teaspoon garlic powder                                       
    1 teaspoon celery salt                                         

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

MY NOTE: If you buy two boxes, it is only 18 oz. of crackers.  If you use 1/2 c oil, you should probably drain it after it has been in fridge overnight (or transfer to new bowl) or else you get goopy oil in the bottom.

MXF

Scalloped Potatoes and Ham

Pioneer Woman

Servings: 12

    3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
    2 Tablespoons Butter
    1 whole Yellow Onion, Diced
    3 cups Diced Ham
    1-1/2 cup Half-and-half
    1-1/2 cup Heavy Cream
    1/4 cup Flour
    Black Pepper To Taste
    1 cup Grated Cheddar Cheese
    1 cup Grated Monterey Jack Cheese
    Chopped Parsley (optional)

Prep Time: 20 Minutes  |  Cook Time: 1 Hour

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)