Pumpkin Cheesecake Pie

Every Fall, this is my husband's favorite dessert to request.  It is so delish and it combines my favorite two desserts! Pumpkin pie and Cheesecake.  Try it.  You will LOVE it!

1 single pie crust

1 8oz. pkg. softened cream cheese

1/4 c. granualated sugar

1/2 tsp. vanilla

1 slightly beaten egg

1 1/4 cups canned pumpkin

1 cup evaporated milk

2 beaten eggs

1/4 cup granualated sugar

1/4 cup brown sugar

1 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. ground nutmeg

1/2 cup chopped pecans

2 Tbsp. flour

2 Tbsp. granualated sugar

1 Tbsp. softened butter

1.  Prepare the pie crust, and line it in a 9-inch pie plate, and set aside.

2. In a small mixing bowl, beat the cream cheese, 1/4 cup sugar, vanilla, and the slightly beaten egg on low to medium, until smooth.  Chill this mixture in the fridge for at least 45 minutes.  Spoon into the pie plate.

3.  In a medium bowl combine pumpkin, evaporated milk, 2 eggs, 1/4 c. sugar, cinnamon, salt and nutmeg.  Carefully pour or spoon over the cream cheese mixture. 

4.  To prevent over browning, cover the edge of the pie with foil.  bake in a 350 oven for 25 minutes.  Remove the foil, and bake again for 25 minutes more. 

5.  Meanwhile, combine the pecans, flour, 2 Tbsp. brown sugar and butter.  Sprinkle this over the pie and bake for 10-15 minutes more, or until a knife inserted near the center comes out clean.  Cool for 1-2 hours.  Refrigerate. 

YUM! 

Concord Grape Jelly

Fall at my house is always a favorite season.  While my family and I love many things about it... I especially look forward to canning.  This year was a little crazy at our house...with school and homework piling up, so I missed out on a lot of canning projects (peaches and pie cherries...SAD FACE!).  However, my neighbors and I share an extremely productive grapevine, and I simply couldn't walk past everyday and smell the tangy sweet grapes ripening on the vines, and not make my yearly grape juice. 

I thought for this entry I would share a few tips to making delicious concord grape juice, and grape jelly.  

1.  I always wait until after the first one or two frosts of the season before picking the grapes

2.  I NEVER add lemon juice to the stewing grapes, They are tart enough for juice and jelly (even though while making jelly, the pectin recipe calls for lemon juice, you don't really need it.  There is enough acid in the grapes to preserve safely.)

3.  I always pick off all the stems, even the tiniest ones, to prevent bitter tasting juice. 

4.  Make sure to always label the jars of juice and jelly with the year, and they may be stored for up to two years. 

5.  HAVE FUN! 

Apple Struesel Muffins!

2 c. Flour

1 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Butter (softened)
1 c. Sugar
1  tsp. Nutmeg
2 eggs
1 1/4 tsp. Vanilla
1 1/2 c. Chopped Apples

1. Pre-heat oven to 375 and grease or line a 12-muffin pan.

2. Mix flour, baking powder, baking soda, nutmeg and salt in a large bowl.
3.  In a small bowl, beat butter, sugar and eggs until smooth.  Then mix in vanilla
4.  Stir in apples and gradually blend into the flour mixture.
5.  For Struesel topping, Mix 1/2 c. Brown Sugar, 2 Tbsp. flour, 1/8 tsp. cinnamon and 1 Tbsp. softened butter.  Sprinkle over the muffins in the pan. 
6.  Bake for 20-25 minutes or until toothpick inserted comes out clean. 

These muffins are delicious, but here's a tip, Don't chop the apples up too small!  Enjoy!

-Sherri