This is what I’m planning to make for our Thanksgiving pot luck!  Let me know what you think!  I thought I would pass it along!  Happy Thanksgiving!  Happy Eating!



It’s Thanksgiving week!  Here’s my recipe for today to inspire Thanksgiving in all of us!  It’s very good!  I made it this past weekend.  It’s very easy, very quick, and very yummy!

You will need:

  • Box of Gingersnaps
  • 3/4 cup sugar
  • 2- 8oz. packages of cream cheese, softened
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon corn starch
  • 2 eggs
  • 1 cup pumpkin
  • muffin liners

Preheat your oven to 325F

Line a muffin pan with a liner.  I made about 24 cheesecakes.  Place a gingersnap in each liner. 

Beat the 2 pkgs of cream cheese and 3/4 cup sugar together.  Add the corn starch and pumpkin pie spice.  Add the 2 eggs, beating thoroughly. Finally, add in the pumpkin.  Make sure to scrape your bowl often.  The cream cheese will like to stick to the sides!

Pour the mixture onto each gingersnap and fill about 3/4ths full.  Make sure they are all even.  Bake for about 20 minutes. Be sure to watch them because it may take more or less! 

Let them cool for a few minutes and place in the refrigerator for about an hour to fully set up.

Top them off with a dollup of whipped cream and enjoy!

Have I got a deal for you.  Send $29.95 to the following address for my miracle egg substitute and you’ll never ever need 2 eggs again!

Ha ha, I’m just kidding, but I will give you the address if you just want to send me some money for the “fun” of it! 

So, this week has been one of the those that hit near some of my worst.  I was craving a brownie.  I have a recipe from scratch that only calls for 1 egg, but I was so tired and just wanted to use the mix so there would be less clean up and less items to get out.  Well the mix box called for 2 eggs along with 1/3 cup oil, and 1/4 cup of water I do believe.  I only had 1 egg.  I decided it was worth the try…yes, I wanted it that bad!  Well, they were EXTRA chewy, but I am positive they taste better!  I’m serious!  So, some tips for 1 egg brownies…..

  • cut them as soon as you can while they are still hot, otherwise they will be very hard to cut
  • you may like the chewy, but if you don’t, microwave them for just a few seconds individually on a napkin and they taste absolutely wonderful!! 
  • Leave me any questions you may have about this or other questions….I’m going to get a 1 egg brownie!

Happy Baking!


P.S.~ That Thanksiving meal is less than a week away!!!!!!!

4 Apples cut into fourths 

1/2 cup water

1/4 cup brown sugar

Some cinnamon, and some less nutmeg(dash)


Put your apples in a saucepan and pour the water over them and cook over med/high heat stirring to break them up.  (water needs to have a constant boil)  Yes, they will look like they don’t have enough water, but they do! 🙂  

After they are broken up and soft, stir in brown sugar and the cinnamon and nutmeg.  I like mine to have small pieces of soft apple left.  If you don’t, you will have to cook the apples awhile.  

This is one of my favorite sides!  I could even eat it for dessert!  ENJOY!

WOW!  This is SO good!  I found this in my Betty Crocker Cookbook and I had never even noticed it before!  Wow, it’s just amazingly good!  It was fun to make after a vacation of camping and cooking out!  Enjoy!

1 cup all-purpose flour

3/4 cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped nuts, if desired {i skipped this and it was still great! 🙂 }

1 cup packed brown sugar

1/4 cup baking cocoa

1 3/4 cup VERY hot water (I used hot water from the coffee maker)

How to:

Heat oven to 350 F.

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in UNGREASED square pan.  {note: They say 9x9x2, but I only have an 8x8x2 and it did just fine.}  Mix in oil, milk and vanilla with a fork until it’s smooth.  Stir in nuts.  Spread across pan.  {I mixed all of this in the pan…very easy cleanup that way..AND no wasted yummyness in that extra pan!}

Sprinkle the brown sugar and 1/4 cup cocoa over the batter and then pour the water over the batter evenly  Careful when you carry it to bake, because the pan can become hot.

Bake it about 40 minutes or until the top is dry. {Mine was done in 20-30 minutes.}

I let it cool awhile and then spooned it into dishes with a scoop of vanilla ice cream on top!  The bottom layer will be very liquidy…and then turn to almost a pudding…you haven’t done a thing wrong!! 

Enjoy!  I will try and get a picture up here soon! 

❤   BaKeRiStA

Golden Delicious



cups all-purpose flour


teaspoon salt


cup plus 2 tablespoons shortening


to 6 tablespoons cold water



to 1/2 cup sugar


cup all-purpose flour


teaspoon ground cinnamon


teaspoon ground nutmeg


teaspoon salt


cups thinly sliced peeled tart apples (8 medium){I use Golden Delicious!}


tablespoons butter or margarine


In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).


Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.  refrigerate about 45


Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.


In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.


Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.


Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Yum Yum!  This is such a delicious recipe!  My brother just got back from WV where I ordered an Amish apple pie yet they were all out.  Apparently those Amish are great cooks, but I’m a skeptic.  I think mine is pretty tasty–guess I won’t know for sure till we go again! 


WOW, can you get any better than this?  Who can resist something with stawberries!!!!!!!!!!


1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.


Source:Betty Crocker

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