Blue Hubbard Cheesecake Pie (or Pumpkin)

1 Springform Pan
1 pkg (9) graham crackers, crumbled in food processor (1 1/2 cups of crumbs)
1/4 cup sugar
1/4 cup pecans, processed into small bits
7 Tbl butter
1 Tbl honey

Mix all and press into springform pan
Bake in preheated 350 degree oven for 8-9 minutes
Cool while preparing other ingredients, and turn oven down to 325.

2 pkg cream cheese (8 oz)
Mix in mixer and add slowly:
2 large eggs
3/4 cup sugar

In a smaller bowl, mix
2 cups blue hubbard, mashed
1 cup sour cream or plain yogurt
4 Tsp pumpkin pie spice (see link to make your own)
1/2 tsp salt

Gradually add squash mix to cream cheese mixture.
Pour into crust.

Place a large piece of aluminum foil on counter.  Put springform pan on foil and wrap pan tightly.
Put 3/4 inch of hot water into a turkey roaster.  Put springform pan into roaster - water should come up about 1 inch on outside of springform pan.  Bake at 325 for 1 hour.  Leave oven closed for one more hour.  Then remove pan from oven.
Refrigerate until cold.  Top with a few pecans to decorate.  Put whipped cream on top before serving.

Parsnip Potato Gratin

Don't let the word parsnip scare you off!!  This is terrific!
4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1 1/2 cups shredded Gruyere cheese, divided
1 Tbl all-purpose flour
3/4 tsp salt
1/4 tsp pepper
2 cups heavy whipping cream

1. Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-in x 9-in. baking dish; set aside.  In a small saucepan, combine the flour, salt and pepper; gradually whisk in cream.  Bring to a gentle boil, stirring occasionally.   Remove from the heat; pour over vegetables.  Sprinkle with remaining cheese.
2. Cover; bake at 375 degrees for 30 minutes.  Uncover; bake 20-25 minutes longer or until the vegetables are tender and top is golden brown.

Beef Wellington

My new favorite!  I'm already planning to ask for this on my birthday.
4 beef tenderloin steaks (6 oz each)
3/4 tsp salt, divided
1/2 tsp pepper, divided
2 Tbl olive oil, divided
1 1/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 pkg frozen puff pastry, thawed
1 egg, beaten

1. Sprinkle steaks lightly with 1/2 tsp salt (I used Sea Salt) and 1/4 tsp pepper.  In a large, very hot skillet, brown the steaks in 1 Tbl oil for 2-3 minutes on each side.  Remove from skillet and refrigerate until chilled.
2. In the same skillet, now at medium heat, saute the mushrooms and onion in remaining onion until tender.  Stir in remaining salt and pepper and cool to room temperature.
3. On a lightly floured surface, roll each puff pastry sheet into a 14-in. by 9 1/2 in. squares (use scraps to make decorative cutouts if desired).  Place a steak in the center of each  square; top with mushroom mixture.  Lightly brush pastry edges with water.  Bring opposite corners of pastry over steak; pinch seams to seal tightly.
4. Place on a greased 15-in. by 10-in. x 1-in. baking pan.  Cut four small slits in top of pastry.  Arrange cutouts over top if desired.  Brush with egg.
5. Bake at 425 degrees for 25 to 30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium 160 degrees, well-done, 170 degrees).

Chicken Pot Pie

This is a family favorite!  You can make mini pies and freeze them as well.  Here is a picture of Anna and Allen's pie from May 2020

3 chicken breasts, boiled, cooled and shredded
1/4 cup (1/2 stick) butter, melted
1/4 cup flour
seasoning to taste: salt, pepper, adobo, etc.
2 cups milk
1 1/2 cups frozen mixed veggies (I use a mix of corn, peas, beans and carrots)
1 package pie crusts
Melt butter in saucepan.  Add flour and seasonings.  Cook 3-5 minutes, to make a Roux and get rid of the starchy flavor of the flour.  Using a metal whisk, gradually add milk while stirring.  Stir while heating to boiling.  When boiling and thickened, add veggies and chicken.  Meanwhile heat oven to 375 and bake bottom crust for 5-8 minutes.  Pour filling over pie and cover with second crust.  Crimp edges and cut a large dotted letter C in the crust.  Bake for about 30 minutes, or until golden brown.  Feeds 3-4

Buffalo Chicken Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) chunk white chicken, drained
• or 2 boiled or leftover chicken breasts, shredded
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch salad dressing
• 1/4 cup blue cheese salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• or cheddar cheese
• Tortilla chips

Directions

• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
• Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.