Cream Cheese Pie

 

 

Cream cheese pie 1Cream cheese pie 1

Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.

Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.

These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.

This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.

Cream Cheese Pie
 
Author:
 
Ingredients
  • 2 cups crushed graham cracker crumbs (24 squares)
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2 (14-oz.) cans sweetened condensed milk
  • ⅔ c. freshly squeezed lemon juice
  • 2 tsp. vanilla extract
  • 2 cans pie filling, chilled (cherry or blueberry)
Instructions
  1. For crust:
  2. In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
  3. Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
  4. For filling:
  5. With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
  6. Pour pie filling over the top of pie and serve.

 

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Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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Mother’s Day Luncheon

mothers-day-luncheon-2

 

The older I get, the more that I realize that all of those times that Mama said: “don’t spend your money on me,” she meant it. She wanted then what she still wants, time spent together. Time is something we can never get back, and the older my mama gets, time becomes more precious to me.

In comparison to many families today, my mother’s family was a big one. She had six brothers and sisters.  Today, my mother and her sister are the only siblings that remain. I decided that my mama would like nothing better than a little family time for Mother’s Day. So on a recent visit, I invited my aunt and a couple of cousins to a luncheon at mama’s house.  I kept the menu simple with homemade chicken salad, pasta salad made with fresh vegetables and purchased Italian dressing, cucumber sandwiches, purchased cheese straws, and I bought a fruit tray, cut up and ready to eat and made a poppy seed vinaigrette dressing.  The table was elegantly set with mama’s best china and crystal and the memories we made are priceless.

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As you struggle to come up with a gift for mom this Sunday, keep in mind that time spent with you is something she will always treasure!

5.0 from 2 reviews
Simple Pasta Salad
 
Author:
 
Ingredients
  • 1 lb. pasta
  • 2 c. cherry tomatoes, cut in half
  • ¾ c. sliced black olives
  • sliced red onion
  • crumbled feta cheese
  • chopped bell pepper
  • 1 to 1½ c. Italian dressing
Instructions
  1. Cook pasta according to package directions.
  2. Toss pasta, cherry tomatoes, olives, red onion, feta cheese, and bell pepper with Italian dressing.
  3. Refrigerate for several hours before serving.
Notes
You may need to add a little more Italian dressing to salad just before serving.

 
5.0 from 2 reviews
Fruit Salad with Vinaigrette Dressing
 
Author:
 
Ingredients
  • 4 cups fresh fruit
  • 2 tbsp. white wine vinegar
  • 1 tbsp. vegetable oil
  • 1 tbsp. sugar
  • ¼ tsp. poppy seeds
Instructions
  1. Wash and cut up fruit, set aside. In a small bowl whisk vinegar, oil, sugar and poppy seeds. Pour over fruit an gently toss. Serve immediately.

5.0 from 2 reviews
Cucumber Sandwiches
 
Author:
 
Ingredients
  • 12 oz. cream cheese, softened
  • 1 cucumber, peeled & seeds removed
  • 1 medium onion
  • dash salt
  • dash hot sauce
  • mayonnaise on bread, if desired
Instructions
  1. Grate cucumber and onion and squeeze dry. (I do this using a clean dish towel. Put in the center of a towel then roll towel and twist.) Set aside.
  2. Blend cream cheese with an electric mixer. Add remaining ingredients and stir to combine. Store in refrigerator for 24 hours.
  3. If using mayonnaise, spread on desired bread. Top with cucumber spread and another slice of bread.

5.0 from 2 reviews
Perfect Chicken Salad
 
Author:
 
Ingredients
  • 4 lg. chicken breasts, cooked and shredded
  • 1 to 2 c. mayonnaise, depending on how you like it
  • ½ to ¾ c. chopped celery
  • 1 tbsp. yellow mustard
  • ¼ tsp. poppy seeds
  • ½ tsp. salt
Instructions
  1. Mix shredded chicken, mayonnaise, celery, mustard, poppy seeds, and salt in a large bowl and refrigerate.

 

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Creamy Chicken Enchiladas

creamy-chicken-enchiladas

 

5.0 from 1 reviews
Creamy Chicken Enchiladas
 
Author:
Serves: 4
 
Ingredients
  • 1 rotisserie chicken, skin removed and discarded, meat pulled from the bones and shredded
  • 1 (8-oz.) cream cheese, room temperature
  • 2 c. shredded Monterey Jack cheese, divided
  • 1 c. sour cream
  • 2 garlic cloves, minced
  • ½ tsp. kosher salt, plus extra for seasoning
  • 8 flour tortillas, (burrito-size)
  • 1 (16-oz.) jar Roasted Salsa Verde
  • Non-stick cooking spray
Instructions
  1. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Preheat oven to 400°F.
  3. In a large bowl, mix the shredded chicken, cream cheese, 1 c. Monterey Jack cheese, sour cream, garlic, and salt until thoroughly combined.
  4. Working on a large, flat surface, spread ¼ c. to ⅓ c. chicken mixture down the center of each tortilla. Roll up each tortilla to seal and place it in the baking dish seam-side down. When all of the tortillas have been filled and placed in the dish, cover them evenly with the salsa and scatter on the remaining cheese.
  5. Bake in preheated oven for 20 tp 30 minutes, or until hot and bubbly and the cheese has melted. Allow to rest for a few minutes. Serve with your favorite toppings.

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Amye’s Top Recipes from 2016

Amye's-Top-Recipes-from-2016

 

 

One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

Amye's-Top-Recipes-from-2016-2

 

 

 

 

 

 

 

 

 

The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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