Turtle Pumpkin Pie

Make graham cracker crust or buy pre-made 6 oz. graham crust
Caramel ice cream topping: 1/4 C. on crust, plus 2 Tbsp. for topping
Chopped pecans: 1/2 C. on crust, plus 2 Tbsp. for topping
2 pkg (3.4 oz. each) Jello-o vanilla flavor instant pudding
1 cup cold milk
1 cup of canned pumpkin
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) COOL WHIP Whipped topping, thawed, divided

POUR 1/4 cup caramel topping onto crust; sprinkle with 1/2 cup nuts

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. spoon into crust

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Taco Soup

1 lb hamburger
1 pkg taco seasoning

1 can Rotel with lime & cilantro
2 cans of water
1 small can corn
1 refried beans

Cheese
Sour Cream
Cilantro

Brown hamburger add taco seasoning. Combine rotel, water, corn & refried beans and simmer in saucepan. Add hamburger and simmer.

Serve with cheese, sour cream and cilantro

Zucchini Bread

3 eggs beaten
1 c oil
2 cups sugar
2 cups grated zucchini
3 cups flour
1 tsp soda
1 tsp salt
1/2 tsp nutmeg, 1 1/2 cinnamon, 1 1/2 tsp vanilla
1/4 baking powder
1 cup nuts optional

- Combine eggs, oil, sugar and zucchini.

- Mix in dry ingredients, blend until dry ingredients are moistened. Add nuts

Bake at 350 for 50 - 75 min. 2 loaves

Cream Cheese Frosting

1 (6 oz) package cream cheese
3/4 stick butter
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, vanilla and milk together until soft. Add powdered sugar until correct consistency to spread.

Zucchini Bars

Mix the following with mixer
2 cups sugar
1 cup oil
4 eggs

Dry ingredients sift in
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg, clove & all spice
1/2 salt
2 cups flour

2 cups shredded zucchini stir in

Bake 350 30-35 min.

**I use cream cheese frosting

Peanut Butter Chocolate Dessert

This makes it in a 9 inch pan ** don't try to squeeze in 8 inch** Or double it ;)
INGREDIENTS
• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups powdered sugar, divided
• 1 (16 ounce) carton Cool Whip, thawed and divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 (4 ounce) package chocolate fudge instant pudding mix (also can try vanilla)

DIRECTIONS
1. Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin).
2. Pour crumbs into a bowl; add butter and toss to coat.
3. Press crumb mixture into the bottom of an ungreased 9-inch square dish.
4. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
5. Fold in half of the Cool Whip.
6. Spread over crust.
7. Sprinkle with chopped peanut butter cups.
8. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes.
9. Fold in the rest of the Cool whip.
10. Spread over the peanut butter cups.
11. Crush the remaining cookies and sprinkle over the top.
12. Cover and chill overnight is best or at least 4 hrs.

Impossible Cheeseburger Pie and a Twist

INGREDIENTS
1 lb lean (at least 80%) ground beef
1 onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Peppers Optional

*** WE USE ITALIAN SAUSAGE and 4 Tablespoons of our favorite salsa with beans/corn spread on top of the cheese


DIRECTIONS
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.