Pecan Pie Cheesecake

Prep: 15 min., Bake: 55 min., Cool: 1 hr. Makes 8 servings

Ingredients
1/2 (15-oz.) package refrigerated piecrusts (so just one 9 inch pie crust)
1 (8-oz.) package cream cheese, softened (I used reduced fat)
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Preparation
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar (I only used about 1/3 cup in thispart, figured the corn syrup would be sweet enough), and 1 tsp. vanilla (I did not use the vanilla in this step, I ran out. It still turned out tasty); pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Classic Herbed Bread Dressing

This is not the dressing I am making for Thanksgiving, but it is already in my recipe files on my computer, so I'm pasting it here. I'll try to get around to typing up my dressing recipe later, or in the next few days.

8 cups (3/4 inch cubed) french baguette (about 12 oz)
3 tbsp butter, divided
8 oz sliced cremini mushrooms (baby portabellas)
1 1/2 cups chopped onion
1 1/2 cups thinly sliced celery
1 1/2 tbsp chopped fresh sage
1/2 tsp dried marjoram
1 tsp kosher salt (use less if using canned broth)
1/2 tsp pepper
2 cups homemade turkey or chicken broth (or low fat, low sodium canned chicken broth)
1 large egg, lightly beaten
cooking spray

Preheat oven to 325. Place bread on baking sheet, bake for 25 minutes, stirring once. Place bread in large bowl; increase oven temp to 375. Melt 2 tbsp butter in large skillet over medium heat. Addmushrooms, onion, and celery; cover and cook 5 min. Uncover; cook 17 min. or til tender. Stir in herbs.Add mushroom mixture, salt, and pepper to bread. Bring broth to boil in small saucepan; boil 15 min. or til reduced to 1 1/2 cups. Cool to room temp. Combine broth and egg in medium bowl, stir with whisk.Add to bread mixture, tossing to coat. Spoon bread mixture into a 3 quart baking dish coated with cooking spray. Cover and bake at 375 for 15 min. Melt 1 tbsp butter. Uncover dressing; brush with butter. Bake uncovered, 25 min. or til top is lightly browned. Makes 12 servings, about 3/4 cup per serving.

Party Ham Sandwiches

2 pkg (17 oz each) attached baked dinner rolls (24 rolls), cut in half
1/2 cup mayo
2 pkg (6 oz each) Oscar Mayer Deli Fresh shaved smoked ham
1 pkg (8 oz) cracker Barrel Cracker Cuts 2% Extra Sharp Cheddar
1/2 small red onion, cut into 24 thin slices
2 tbsp butter, melted
1 tbsp dijon mustard
1 tsp poppy seeds

Heat oven to 350. Place bottom halves of rolls in 15x10x1 inch pan; spread with mayo. Top with ham, cheese, onions, and tops of rolls. Mix remaining ingredients; brush onto sandwiches. Cover with foil.Bake 20 minutes or til heated through.

Scalloped Potatoes

1 large onion, halved and thinly sliced
2 1/2 lb red potatoes, peeled and sliced
1 tsp salt, divided
1 tsp pepper, divided
1 cup shredded Gruyere, divided
4 tbsp unsalted butter, melted
1 1/4 cups milk

Preheat oven to 425. Grease a 9 inch round baking dish. Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato, then sprinkle with 1/2 tsp salt and pepper,and 1/2 cup Gruyere. Drizzle with 2 tbsp butter. Repeat with remaining ingredients, finishing with a toplayer of potato slices. Bring milk to boil and carefully pour over potatoes. Bake til tender and golden,45-55 minutes.

Cheesy Hash Brown Casserole

2 lbs frozen shredded hash brown potatoes, thawed
1/2 C margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 C onion, chopped
2 C cheddar cheese, grated
1/2 tsp pepper
1 tsp salt

Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9×13 dish and bake at 350 for thirty minutes, or until bubbly. Very similar to Cracker Barrel's hashbrown casserole.

Southern Chess Pie

1 1/2 c. sugar
3 eggs
5 tbsp. cream
1 stick butter, melted
1 tsp. vanilla
1 tbsp. flour
2 tbsp. lemon juice
9 inch pie shell

Mix sugar and flour together. Beat eggs lightly with cream, lemon juice, and vanilla. Add this to the sugar and flour. Add melted butter and mix well. Put in a 9 inch pie shell and bake at 325 for 45 minutes or til done.

Pumpkin Cheesecake

This is the dessert I'll be making for our family this Thanksgiving.

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon cinnamon

Filling:
2 (8 ounces each) packages cream cheese, softened
1 cup half-and-half or whipping cream
1 cup canned pumpkin
3/4 cup granulated sugar
4 eggs, separated
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Combine crust ingredients; press into bottom and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes. In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.
Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.