Cream Cheese & Pumpkin Pie

I made this recipe for the first time today and I have decided it will be a keeper!

Ingredients:

  • 1 refrigerated pie crust or you can make your own from scratch like me which you can find here
  • 1 cup of sugar
  • 3 tablespoons of all-purpose flour
  • 1 package (8 oz) of cream cheese, softened
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon of milk

 

Directions:

Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on the package for one-crust filled pie.
Bake about 10 minutes or until light golden brown.

In a large bowl, beat sugar, flour and cream cheese with electric mixer on low speed or until smooth.

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Reserve 1/2 cup in a small bowl.

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Add remaining ingredients except the milk to cream cheese mixture in the large mixing bowl.

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Beat on medium speed until smooth.

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Stir milk into small cream cheese mixture.

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Pour pumpkin mixture into the pie shell and set aside.

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Slowly spoon cream cheese mixture over the pumpkin mixture. Swirl together the mixture for a marbled design.

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Cover edge of crust with strips of foil to prevent excessive browning. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove foil for the last 15 minutes of baking.
Cool for 30 minutes and cover loosely and refrigerate for at least four hours before serving.

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A classic fall favorite.

Xoxo,

– R. Vargas

Pot Roast

Here in North Texas, the weather has been a bit cooler lately so it’s time for stews, casseroles, and comfort food.
If you follow me on Instagram or Snapchat, you may have noticed that my crock pot has become my best friend. If you don’t already have a crock pot, I advise you to go and get one! I honestly think everyone should own one, especially if you are a new wife, have children, or retired. It saves so much time!

There are many different Pot Roast recipes out there but this is the one that I enjoy the most! You can add in or substitute any vegetable, herbs or spices too!

Ingredients:

  • Baby carrots
  • One celery stalk
  • Small red potatoes
  • One onion
  • Boneless beef chuck roast
  • Salt & pepper
  • 1 teaspoon of Onion Powder
  • 1 teaspoon of Garlic Salt
  • 1 teaspoon of Lemon Pepper
  • 1 cup of water

Directions:

1. Cut vegetables in half.

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2. Place chuck roast in the crock pot and add in vegetables. Sprinkle salt & pepper all over.

3. Mix seasonings with the one cup of water and stir.

4. Pour mixture over the chuck roast and vegetables.

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5. Cover the crock pot and cook on LOW for 8-10 hours or HIGH for 4-6 hours.


Enjoy!

Xoxo,

 

– R. Vargas