Ingredients

• 1 (1 pound) loaf French bread or sliced white bread
• 2 quarts of eggnog
• 3 eggs beaten slightly
• 1 cup sugar
• 1/2 cup raisins
• 2 Tablespoons vanilla extract (Mexican vanilla)
• 3 Tablespoons butter, melted
• pecans
• cinnamon
• nutmeg

Instructions

Break bread into small chunks, and put in large bowl,. Add eggnog, and let soak about 10 minutes. Add eggs, sugar, raisins, and vanilla. Pour butter into a 13X9X2 inch pan. Spoon pudding mixture into pan; Before baking sprinkle with cinnamon, nutmeg and pecans. Bake at 325 degrees for 60 to 75 minutes or until pudding is very firm. Let cool; Pour Whiskey Sauce on pudding, then cut into squares.

Whiskey Sauce: 1/2 cup butter 1 cup sugar 1/2 cup half and half 3 Tablespoons Whiskey

Combine butter, sugar and half and half in heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool and add whiskey.

Ingredients

• 6 eggs, slightly beaten
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 quart milk
• 1 teaspoon vanilla
• Nutmeg

Instructions

Conbine eggs, sugar, salt and mix well. Scald milk, combine this with egg mixture, stirring constantly. Then add vanilla. Pour into 1 1/2 quart casserole and sprinkle with nutmeg. Set in a pan of cold water. Bake at 350 degrees for 75 minutes or until knife inserted near rim comes out clean.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cold butter
• 1 cup chopped walnuts, toasted, divided
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 2 cartons (8 ounces each) frozen whipped topping, thawed, divided
• 2-1/2 cups 2% milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 1 cup semisweet chocolate chunks
• Chocolate syrup

Instructions

Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack.

In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold.

Cut into bars. Just before serving, drizzle with chocolate syrup.

**Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Ingredients

• Crust:
• 20 graham crackers (rolled)
• 1/2 stick butter, melted
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla
• Filling:
• 1 (6 oz) can pink lemonade concentrate
• 1 quart vanilla ice cream, softened

Instructions

Spread crust in pie plate and brown in oven for 5 minutes at 350 degrees. Cool. Mix concentrate into softened ice cream. Pour filling in pie plate and sprinkle with some graham crackers. Set in freezer 4 hours.

**Note: I use pre-prepared graham cracker crusts.

**Variations: I have also used orange juice or other varieties of lemonade.

Ingredients

• 1 cup sugar
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon pumpkin pie spice
• 1 cup pumpkin
• 1/2 teaspoon salt
• 1 tablespoon butter, melted

Instructions

Bake at 450 degrees for 10 minutes. Turn oven down to 325 degrees and bake for 35 minutes. Yield: One 9-inch pie.

**Note: I typically bake a little longer until the custard seems mostly set.

Ingredients

• 2 eggs
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 1 cup butter, melted and cooled to room temperature
• 1 cup (6 oz) semi-sweet chocolate chips
• 1 cup chopped walnuts
• 1 9-inch unbaked pie shell
• Whipped cream or ice cream (optional)

Instructions

Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325 degrees for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.

Ingredients

Crisp

• 2 cups quick-cooking oatmeal
• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup butter, cubed while cold

Pumpkin Mixture:

• 3 eggs
• 1 cup granulated sugar
• 1 can (15 ounces) pumpkin puree
• 2/3 cup heavy cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt

Instructions

Preheat oven to 375 degrees. Grease a 12 or 13 inch skillet with cooking spray or butter. Combine the oats, flour, brown sugar, baking powder, baking soda and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. Spread 4 cups over the bottom of your prepared pan and press flat. Set the remaining crisp mixture aside.

In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk until smooth and blended. Pour the pumpkin mixture on top of the layer of crisp in the skillet. Pour remaining crisp over top of the pumpkin. Bake uncovered at 375 degrees for 35-45 minutes. Serve with whipped cream or ice cream.

**Note: On the "sounds good" list but untried.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12

Ingredients

• 24 graham crackers, crushed
• 1 cube butter, melted
• 3 tablespoons powdered sugar

• 1 pint whipping cream
• 1 cup powdered sugar
• 1 (8 ounce) package cream cheese, softened

• 2 packages Strawberry Danish Dessert Junket
• 3 packages frozen strawberries

Instructions

Mix layer 1 ingredients together. Line pan and put in refrigerator. Press lightly with fingers. Whip 1 pint whipping cream. Add powdered sugar and softened cream cheese. Put this mixture on top of crumb mixture. Make 2 packages of Strawberry Danish Dessert junket according to pudding recipe on back of box. Add 3 packages frozen strawberries. (Use juice of frozen strawberries as part of water when making junket). Fresh strawberries may be used also but sweeten before adding to junket which has been cooked. Put this mixture on top of cream cheese mixture and sprinkle top with graham cracker crumbs. Refrigerate.

Ingredients

• 1/4 cup plus 2 tablespoons butter
• 3/4 cup sugar, divided
• 3/4 cup flour
• 2 teaspoons baking powder
• dash of salt
• 3/4 cup milk
• 2 cups sliced peaches

Instructions

Melt butter in a 2-quart baking dish. Combine 1/2 cup sugar, flour, baking powder and salt; add milk and stir until mixed. Pour batter over butter in baking dish, but do not stir. Combine peaches and remaining 1/4 cup sugar; spoon over the batter. Do not stir. Bake at 350 degrees for 1 hour.

Ingredients

• 1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioner's sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2 1/2 cups cold 2% milk
• 2 packages (3.4 ounces each) instant butterscotch pudding mix

Instructions

Set aside 1 cup cookie crumbs for topping. Ina small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9 inch dish. In a large bowl, beat cream cheese and confectioner's sugar until smooth. Fold in 1 1/2 cups whipped topping. Spread over crust.

In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

Recipe Rating Legend

- Favorite!
- Good Stuff
- Made the cut
- Untried but looks interesting