Cherry Icebox Cake

This recipe is SO good, SO cheap and SO easy! It's always a hit!!

Ingredients:
20 Whole Graham Crackers
2 cups cold milk
1 pkg JELLO Vanilla Instant Pudding and Pie Filling (6 serving size)
1 and 3/4 cups thawed COOL WHIP
2 cans cherry pie filling

Directions:
Line a 13X9 inch pan with graham crackers. In a separate bowl, pour cold milk into bowl. Add pudding mix. Mix at low speed with a mixer and beat until blended, 1 to 2 minutes. Let stand 5 minutes. Blend in Whipped topping. Pour mixture over graham crackers and spread evenly then repeat with layers of Graham crackers then mixture. Top with cherry pie filling and chill for 3 hours. Voila!

Pumpkin Pie

I made this pumpkin pie last year for Christmas and it was AWESOME!

Ingredients

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Chicken and Rice Casserole

This is a Country Classic that I love to make! So good.

One 6.9oz pkg Chicken Rice a Roni
½ stick of Butter
2 and ¼ cups water
1.5 lbs boneless and skinless chicken breast
½ tsp. garlic powder
¾ cup sour cream
One can of cream of mushroom soup
Ritz crackers
Salt
Pepper

1) Salt, Pepper and Oil the chicken and bake for 30 min at 350 degrees.
2) Cook the Rice a Roni on the stove as directed on the package. Be sure to add the butter.
3) Create a separate mixture combining 2 tbsp butter, garlic powder, sour cream, cream of mushroom soup, salt and pepper.
4) Remove chicken from oven and cut into bite sized pieces
5) In a separate bowl, combine Rice a Roni, sauce mixture and chicken. Salt and pepper to taste.
6) Place in a casserole dish and top with crushed ritz crackers. Place squares of butter all over top of casserole.
7) Bake for 35 minutes at 350 degrees.