Mis Favoritas

Ingredients: 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 package (8 oz) cream cheese, cut into 16 pieces, softened 1/4 teaspoon vanilla 3 eggs 3/4 cup sugar 1/2 cup Original Bisquick® mix or any pancake mix 1 1/2 teaspoons pumpkin pie spice (If you don't have this it is equal parts, cinnamon, nutmeg and ginger say 1 tsp each) 1 cup caramel topping, if desired Pecan halves, if desired.   If you want to make your own crust.  You will need. 38 NABISCO Ginger Snaps , finely crushed (about 1-1/2 cups) 1/4 cup finely chopped PLANTERS Pecans 1/4 cup butter or margarine , melted   PS I bought the Pillsbury ready to bake crust. If you are highly motivated you can make your own.   Crust Directions: HEAT oven to 325°F. MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. If you don't skip this section. Directions: Heat oven to 350°F. Spray 9-inch glass pie plate with cooki...

Ingredients 2 14 oz. cans of artichokes (packed in water, not oil) 2 cups of freshly grated Parmesan cheese 1 small container of cream cheese (you can use reduced or non fat if you like) Directions Drain the artichokes from the can. Coarsely chop them. Combine chopped chokes, Parmesan, and mayo into a microwave or oven-proof serving dish.    Microwave on high heat for 5 minutes, pausing occassionally to stir, to ensure that the dip gets heated evenly. Add fresh ground pepper and salt to taste. Serve with toasted, thinly sliced French baguettes, crackers, or potato chips. So Easy my 5 year old daughter made it for Thanksgiving!

Ingredients Souffle: 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked sweet potatoes. If you are in a time crunch the canned sweet potatoes or yams work great also. My son actually prefers those. 1 cup granulated sugar 3 eggs, beaten 1/2 cup milk 8 tablespoons unsalted butter, about 1 stick, melted 1 tablespoon vanilla extract 1/2 teaspoon salt Topping ( you can either do this crumb topping or just simplify and add mini marshmellows) 1 cup packed light brown sugar 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature 1/2 cup self-rising cake flour 1 cup chopped pecans Directions Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sw...

3 Cups Sugar or Stevia 1 1/2 Cups Butter 1 1/2 Cups Cream (Whipping cream) 2 pinches salt 1/2 tsp vanilla Bring these ingredients to a boil 3-5 minutes while stirring. Cut up 2 loaves of bread (you can use the crust or remove, personal preference) Put cubed bread in 1 rectangular pan sprayed with Pam. Reserve 1/3 of the "boiled syrup" To the rest of the syrup add: 1 package 8 oz cream cheese 2 tsp cinnamon Melt and pour over bread. Meanwhile take... 12 eggs 1 Cup of Half and Half and whisk until blended. Pour evenly over the bread. Cover and store overnight in the fridge. Bake the next morning at 350 for 30 min uncovered. You can use the remainder of the syrup for dipping. Thank you to my Mom for this wonderfully low cal breakfast. Fun to serve when you have overnight company.

Ingredients 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot®) 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box chicken-flavored crackers Directions Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.