1 lb. hamburger
1 can tomato soup
1 can whole kernel corn
2 tbsp. chili powder
1 lg. onion
1 green pepper
2 c. water
1 box Jiffy cornbread mix
Salt to taste

Preheat oven to 400 degrees. Brown hamburger and onion. Drain and add soup, water, corn, chili powder, salt. Place mixture in a large iron skillet or 9×13 pan. Mix cornbread as directions on box (mix slightly thinner). Pour cornbread over hamburger mixture and bake at 400 degrees for 30 or 40 minutes.

Pumpkin Crunch

1 box yellow cake mix (without pudding)
1 large can pumpkin
1 can evaporated milk
3 eggs
2 sticks real butter, melted (use what ever)
1 cup sugar
1tsp. cinnamon
1 cup chopped nuts (opt)

Mix pumpkin, milk, eggs, sugar and cinnamon.
Spray pan with cooking spray.
Pour pumpkin mixture into pan. Sprinkle cake mix over batter. Pat down.
Drizzle with butter. Bake 350 for 1 hour. Let stand 2 hours.
Serve with ice cream or Cool Whip.

3 Granny Smith apples (about 2 pounds), peeled, cored, chopped
3/4 cup packed light-brown sugar
3 tablespoons butter
1/4 cup apple juice
1/4 cup heavy cream
1/4 teaspoon apple pie spice
1 tablespoon cornstarch
1/4 cup soft caramels (about 8 pieces), unwrapped
2 boxes (11 ounces each) piecrust mix
1/2 cup cold water
1 egg, lightly beaten

Combine apples, brown sugar, butter, apple juice, cream, pie spice,
cornstarch and caramels in a skillet. Bring to boiling over high heat,
stirring frequently, 8 to 10 mins.Lower heat to medium; cook for another
2 to 3 mins. Remove from heat.Heat oven to 425 degrees F. Stir together
2 boxes piecrust mix and cold water in medium-size bowl until dough
comes together in ball. Divide in half. Transfer half of dough to
floured work surface. Roll out to 1/8- to 1/4-inch thickness. Using
4-inch round cutter or lid of 13-ounce coffee can, cut out 6 circles.
Then with 2-3/4-inch cutter, cut 6 smaller circles, rerolling scraps as
needed. Repeat with second half of dough, cutting out six 4-inch circles
and six 2-3/4-inch circles. Reserve any leftover dough for other uses,
refrigerating for up to 3 days, or freezing up to 1 month.Press a 4-inch
circle of dough into a 2-3/4 x 2-inch cup of a muffin tin, pressing
dough up sides and overlapping rim slightly. Repeat with remaining large
circles and cups, filling a total of 12 cups.

Fill each pastry-lined cup with a scant 1/4 cup filling. Brush edges of
smaller circles with egg. Top pie bottoms with smaller circles; pinch
pastry edges together to seal. Decoratively pierce tops (Or cut smaller
circles into strips for a lattice top.) Bake in 425 degree F oven for 15
mins or until crust is golden and filling is bubbly. Remove pies to wire
rack to cool. Serve with vanilla ice cream if desired. Makes 12 pie cups.

Pastry for 9 inch double crust pie
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. ground cinnamon
6 c. peeled, sliced tart apples
1/2 c. seedless raisins
2 tbsp. orange juice
3 tbsp. butter

Powdered Sugar Frosting
Divide pastry into 2 parts; roll one part into a circle and line 9 inch
piepan. Combine sugar, flour, salt, and cinnamon. Mix with apples and
raisins;
place in piepan. Sprinkle with orange juice and dot with butter. Cover with
crust, seal edges, and bake at 400 degrees F. for 15 minutes. Reduce
heat to 350
degrees F. and bake 40 minutes longer. Remove pie from oven and spread
Powdered Sugar Frosting over hot pie. Yield: 6 servings.

POWDERED SUGAR FROSTING:
1 c. powdered sugar
3 tbsp. strained orange juice
1 tsp. grated orange rind
Combine sugar, juice, and rind; spread over hot pie.

1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavor Crisco
3 tbsp. ice water
Mix up crust and roll out. Place in deep dish pan, 10 inches.

NUT LAYER:
2/3 c. chopped pecans
2/3 c. brown sugar
3 tbsp. butter
Microwave until soft and put in bottom of crust.

FILLING LAYER:
1 1/4 c. sweet potato or pumpkin
2/3 c. sugar
3 egg yolks
1/2 c. evaporated milk
1/2 c. flaked coconut; optional
6 tbsp. butter
1 tsp. vanilla
Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45
minutes.

MERINGUE:
3 egg whites
1/8 tsp. salt
Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream
with
egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10
minutes.

4 3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
9″ graham cracker pie shell
Whipped cream
Nutmeg

Cook pudding mix for for pie filling using 2 cups eggnog and
1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover
surface with plastic wrap; chill several hours. Garnish with
whipped cream and nutmeg.

Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream

Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves

For crust:
Preheat oven to 350?F. Blend first 3 ingredients in processor until
mixture resembles coarse meal. Add cream and process until moist
clumps form. Gather dough into ball, flatten into disk. Wrap in
plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to
9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under.
Make cut in crust edge at 1/2 inch intervals. Bend alternate edge
pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set,
about 10 minutes. Remove foil. Bake crust until pale brown, about 10
minutes more. Reduce oven temperature to 325?F.

Spread preserves over crust; pour in filling. Bake until filling
puffs at edges and center is almost set, about 55 minutes. Cool on
rack. Cover; chill until cold. (Can be made 1 day ahead.)

For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain.
Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling
puffs at edges and center is almost set, about 55 minutes. Cool on
rack. Cover; chill until cold. (Can be made 1 day ahead.)

Serves 8.

In large bowl beat together first 1/2 c shortening and 1 c sugar
on high until fluffy. Add the egg and egg yolk. Stir together
flour, cocoa and salt, set aside. Dissolve baking soda in hot
water; cool slightly. Add flour mixture alternately with soda
mixture and buttermilk to creamed sugar mixture. Beat till well
mixed. Drop batter by rounded tablespoons 2 inches apart onto
ungreased cookie sheets. Bake at 350 degrees Fahrenheit for 10-15
min.

To make filling-in a bowl combine powdered sugar, egg white and
vanilla. Beat with mixer at low speed, gradually add butter and
remaining shortening. Beat at high until light and fluffy. Spread
some filling on the bottom of one cookie and top with another
cookie. Store in refrigerator or freezes well. Makes about 2
dozen “pies.”

1 1/2 cups cooked and mashed pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 tsp. salt
1 cup cream or half and half
1 tablespoon butter
2 tablespoons molasses
1/2 cup sugar
1/4 cup sweetened whipped cream
1/4 cup finely crushed nuts

Combine the pumpkin, sugar, spices and molasses.
Beat until well mixed. Mix beaten eggs with milk and
salt. Cook in double boiler until it reaches a soft
custard stage-where it coats a spoon. Remove from
the heat and mix well with the pumpkin mixture. Turn
into six small baking dishes and set in a pan of hot
water to bake at 350 degrees for 40 minutes. To
serve, turn out and top with whipped cream and
the crushed nuts. Serves 6.

Ingredients

1/2 cup butter
1/2 cup brown sugar
1 cup flour
8 medium to large green apples
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon nutmeg
1 unbaked 9 inch deep dish pie crust
Method

Mix first three ingredients until crumbly.
Peel, core and slice apples. Mix together sugar, flour and nutmeg in a bowl. Add apple slices.
Pour into unbaked pie shell.
Sprinkle the brown sugar, butter and flour crumbs evenly on top of the pie until all are used.
Place pie in a large brown paper bag.
Fasten with paper clip. Place on cookie sheet; bake at 400?F for one hour.
Tear open bag to cool.