Cream Cheese Pecan Pie!

This is a delicious spin on the classic southern pecan pie.   Some people say a pecan pie is too sweet or too rich for them...I am not one of those people by the!!!   This pie has a yummy cream cheese layer to it with a pecan pie filling on top and it is a little less sweet than the traditional pecan pie.  

This is a wonderful pie for the holidays, but it's good year round.  Your cheesecake lovers will love it!  It's also really quite easy to make.

Here is what you will need for this pie:


1  (9") deep dish pie crust, unbaked
1 egg 
1/2 cup sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened to room temperature


2 eggs
1/2 cup corn syrup
3/4 cup sugar
4 Tbs. butter, melted
1 tsp. vanilla
pinch of salt
2 cups chopped pecans

Preheat oven to 350 degrees.

In a bowl beat the egg, sugar, vanilla and cream cheese until smooth.   Place the pie shell on a cookie sheet.   This makes it easier to transfer to the oven and will catch any spills.  Pour the cream cheese layer in the shell and bake for 15 minutes.  Remove from oven while you mix up the pecan pie layer.

In a bowl, whisk the eggs, corn syrup, sugar, butter, vanilla and salt together.  Stir in pecans.  Carefully, pour over the cream cheese layer.   Reduce the oven heat to 325.   Bake for 40 -45 minutes or until set. 

It should be lightly browned, but not too brown.  Allow to cool on the counter before you slice it.

This pie is a 100 on the yummy scale!!!  It's fantastic!!! 

Slow Cooker Chocolate Pudding Cake!

This is one of the easiest, no fail desserts you will ever make.  If you have a slow cooker, a cake mix, and a few other ingredients, you have got this one.  

 It's a great dessert to make when you are cooking for a big crowd or have a lot of dishes to do, because it doesn't require a lot of fussing over and it stays nice and warm in the slow cooker until you are ready to serve. 

 You can serve just the cake topped with some vanilla ice cream or whipped cream or you can kick it up a bit by making the simple hot fudge sauce and pouring that over the ice cream and cake.  That really elevates this dessert to something very special.     Here are the ingredients:

Chocolate Pudding Cake:

1 box chocolate cake mix, any kind you prefer
1 pkg. instant chocolate pudding mix
4 eggs, beaten
2 cups sour cream
3/4 cups oil
1  1/2 cups water ( I used Sprite, we always substitute the water with Sprite or ginger ale)
1 (6 oz.) pkg chocolate chips

Chocolate Sauce:

2 cups sugar
3/4 cup cocoa powder
4 Tbs. flour
2 cups milk
4 Tbs. butter
1 tsp vanilla
dash of salt

Mix all of the cake ingredients together in a bowl.  Spray the slow cooker really well with nonstick cooking spray.  Pour cake mixture in the slow cooker and set on low.  Cook for 5-6 hours depending on how fast your slow cooker cooks.  

The newer ones cook at a littler higher temperatures and mine was done in 5 hours.   Try not to lift the lid of the slow cooker while cooking as this lets the heat escape and slows down the cooking process. 

To make the chocolate sauce, mix the dry ingredients together in a bowl.  In a pan, mix the milk, butter and vanilla until butter is melted.  Add in the dry ingredients and bring to a boil, whisking constantly until the sauce thickens.  Turn to low to keep warm.  

If the sauce is a little too thick before serving, drop about a tablespoon of butter into it and whisk.  Don't heat it back to boiling but just warm it.  This is what some folks in the south call chocolate gravy and serve it for breakfast over biscuits.   If you are a chocolate lover, there is nothing better.

To assemble, place a piece of the warm cake in a bowl, top with a scoop of vanilla ice cream, top that with the chocolate sauce, whipped cream and a cherry!   Chocolate Pudding Cake!

Cheeseburger Quesadillas!

As you all know, I love Mexican food!  My family likes it also, but because they are picky eaters in some ways, they like it to be sort of Americanized or scaled down in the spiciness and ingredients.

 I have even gotten Mr. Sweet Tea, who is my biggest challenge, when it comes to new things, to eat several recipes with a Mexican flair to them!   This makes me happy, because then I don't end up cooking two different meals as much!!!   

These "Cheeseburger Quesadillas" was an idea I had that I thought would please everyone and it did!!!    These are so easy and they are perfect for feeding picky husbands, teenagers, or kids of any age really!!!    I mean who doesn't love a cheeseburger??? 

 These are great served with soup or serve them with fries like you would a cheeseburger!  They are great for lunch or supper!   They are quick, easy and yummy!!! 

Here is what you will need:

2 lbs. ground beef or chuck, browned
1/2 cup ketchup
2 tsp. yellow mustard
1 Tbs. Worcestershire sauce
seasoned salt to taste
black pepper to taste
8  (8 inch) flour tortillas
4 cups shredded cheddar cheese or a cheddar jack blend
4 Tbs. butter, divided

In large skillet, brown the ground beef until completely browned.  Drain excess grease.  Add the ketchup, mustard, Worcestershire sauce, seasoned salt and black pepper!   Stir to combine and bring to a boil for just a few minutes.  Simmer until the mixture thickens.  Be sure to stir so it doesn''t stick. 

Melt one tablespoon of butter in a large flat skillet or on a griddle.  Place one flour tortilla on the pan.  Your heat should be on about medium. 

Sprinkle with 1/4 of the ground beef mixture and then top with 1 cup of cheese.
Lay another flour tortilla on top and press down with a spatula to help melt the cheese so they stick together and make turning easier.

When it's brown on one side, carefully flip it over with a wide spatula and brown on the other side.

When it's nice and brown, remove to a plate or cutting board and cut in fourths.  This is really easy if you use a pizza cutter!   Repeat with the rest of the ingredients until you have 16 wedges!!! If you are cooking for  two or three people, you could cut this recipe in half!

Top with dill pickles if you are a pickle lover!!!  These are really yummy with chili!!!