HEAVENLY CHOCOLATE MOUSSE PIE

1 pkg. (8 oz.) Philadelphia cream cheese, softened 1/2 c. Hershey's cocoa 1 c. powdered sugar 1 to 1 & 1/2 tsp. vanilla 2 c. heavy cream or whipping cream Prepare graham cracker crust, set aside. Beat cream cheese and cocoa in large bowl until fluffy and well blended. Gradually add powdered sugar; blend well. Stir in vanilla, whip cream until stiff; fold into cheese mixture. Spoon into cool crust; chill until set. GRAHAM CRACKER CRUST: 1 1/2 c. graham cracker crumbs 3 tbsp. sugar 1/2 c. butter, melted Combine graham cracker crumbs, melted butter and sugar in small bowl. Press mixture firmly onto bottom and up sides of 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool. ~OR~ A festive little twist on the crust - Mini Filo Dough cups TOP FINISHED DESSERT WITH A SUGARED RASPBERRY AND A MINT LEAF FOR A FESTIVE HOLIDAY FEEL.

Norwegian Christmas Cookies

NORWEGIAN CHRISTMAS COOKIES

1 c. butter, room temperature 1 c. sugar 1/2 tsp. cinnamon 1 c. finely chopped walnuts 1 egg, separated 2 c. unsifted flour Cream butter, sugar and egg yolk, mix in cinnamon. Add flour and beat just enough to blend. Press the dough out on a lightly greased medium baking sheet until  3/8 inch thick.Beat egg white lightly, brush evenly over dough. Scatter nuts on top. Again press dough slightly so that the nuts aren't too loose. Bake at 375 degrees for 15-20 minutes OR until lightly brown. Mark into 1 to 1 1/2 inch squares but do not separate. Let cool 10 to 20 minutes before cutting.

Bean Dip

Love Frito's Bean Dip? but don't love the PRICE? Try this:

I used my "Magic Bullet" when making this so that is what I'll be referring to in this recipe.

• 1/2 can re fried beans
• 2 tablespoons milk (the milk makes the dip very creamy)
• 1/2 teaspoon Tabasco
• 5 - 10 (to taste) slices jalapeno (jarred nacho slices)
• 1/2 teaspoon salt
• 1 tablespoon chopped onion (optional) - I use onion
• 1 tablespoon diced pimento (optional) - I use pimento     

I blended everything together in my bullet until mixed and creamy.

Spoon into a bowl and served.

I prefer to eat this at room temp but it can be heated up and even sprinkled with cheese.

If you omit the cheese you'll have yourself a very low fat low cal snack if served with baked tostitos.

This is a great party dip as well as a "Whenever Snack"

Sticky Pecan Pie Bars (Food.com)

Crust

• 1 (18 1/4 ounce) package yellow cake mix
• 8 tablespoons butter, melted (1 stick)
• 1 large egg

Filling

• 3/4 cup dark corn syrup
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract or 1 tablespoon bourbon
• 1 1/2 cups chopped pecans or 1 1/2 cups pecan halves Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 55 mins

1. 1 Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
2. 2 Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
3. 3 Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
4. 4 Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
5. 5 Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
6. 6 Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
7. 7 Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
8. 8 Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts

Sticky Pecan Pie Bars

Serving Size: 1 (1251 g)
Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 221.7

 

Calories from Fat 106

48%

Total Fat 11.8 g

18%

Saturated Fat 3.4 g

17%

Monounsaturated Fat 5.0 g

25%

Polyunsaturated Fat 2.6 g

13%

Trans Fat 0.0 g

0%

Cholesterol 37.0 mg

12%

Sodium 194.4 mg

8%

Potassium 67.8 mg

1%

Magnesium 12.7 mg

0%

Total Carbohydrate 28.0 g

9%

Dietary Fiber 0.8 g

3%

Sugars 14.6 g

58%

Protein 2.4 g

4%

Alta's Creamy Clam Chowder

Ingredients:


6 large russet potatoes pealed and diced
6 slices bacon - diced up
1 medium onion diced
2 cans minced clams
1 cup shredded carrots
1 can vitamin D milk (unsweetened) or 1 & 1/2 cups whole milk
Salt & pepper to taste
Instant potatoes for thickening


Preparation: 


in a large soup pot (2 - 4 quart) add: diced bacon & onion fry together until bacon is crisp & onion is translucent.  Drain off most of the bacon grease leaving some for flavor.
Fill the pot half way with water
Add diced potatoes and carrots
salt & pepper at your discretion 
simmer on medium heat until potatoes are tender, then add the 2 cans of clams including the juice and cook for 10 additional minutes on low.
Add milk and instant potato flakes  to thicken to the consistency you prefer.
ONLY add  1/2 cup at a time as the soup will thicken quickly.
Taste to see if you need to add salt & pepper
Cook 10 - 15  additional minutes and serve.


NOTE: clams, potato flakes and milk should be added just prior to serving....they only need to cook 10 - 15 minutes after being added.

RECIPES

Buttery Pecan Shortbread Cookies AKA Mexican Wedding Cookies!


INGREDIENTS
1 cup (2 sticks) butter, softened (unsalted)

1 cup  powdered sugar, divided

1 tsp. vanilla

2 cups  flour

1 cup finely chopped pecans

PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

SHAPE dough into 1-inch balls. Place, 1 inch apart, on ungreased baking sheets.

BAKE 12 to 14 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Move cookies to plate to cool a bit longer. While still slightly warm roll  cookies in remaining 1/2 cup powdered sugar until evenly coated, the easiest way I have found is: put the sugar in a zip lock baggie and put half a batch in at a time and gently shake the bag to coat, be gentle now, you don't want to break the cookies. Place on wire racks. Cool completely. Store in tightly covered container at room temperature

These store nicely for around 3 days and freeze nicely as well. If you are going to freeze them, do not sugar them before freezing, wait till after you thaw them.

NOTE: These are also yummy with a candies cherry in the middle.

These look so cute placed in mini paper baking cups.
.