going to be chosen by my husband!
I am seriously struggling because I’m like doing a 3 day diet before gorging myself Thursday and it’s only day one (read:starving) and every friggen recipe made my mouth water like mad.
So here are the finalists:
Image via Wikipedia
1. Steph- Autumn Cheesecake.
Ridiculous. My mouth is watering just reading this because cheesecake should be called awesome cake.
http://allrecipes.com/Recipe/Autumn-Cheesecake/Detail.aspx
2. Adela- Chocolate Satin Pie with a…get this…pretzel crust?! I. just. died.
pretzel crust: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2236
3. Carrie- Cranberry Apple Pie. Last week I didn’t blog because I was busy making apple pies for the church bake sale but NONE had cranberries in them and my husband loves a cranberry!!! Yum.
4. Kelly’s Pumpkin Mousse Pie. Maeve LOVE LOVE LOVES pumpkin pie and keeps hovering over the couch (“LET ME PICK, MOOOOM!”) alas…she picked last month! Sorry little dudette!
Crust:
(I buy store bought pre-made, it’s easier) 1 1/4 cup (18 sq.) graham crackers, 3 tbsp. sugar, 1/4 tsp. nutmeg, 1/3 cup butter softened, 1/2 tsp. cinnamon, 1/8 tsp. cloves
Filling:
1 can vanilla frosting, 1 cup canned pumpkin, 1/2 tsp. ground ginger, 1 cup sour cream, 1 tsp. cinnamon, 1/4 tsp. cloves, 8 oz. carton of whipped topping thawed
Directions:
Heat oven to 350. In a small bowl, combine all crust ingredients. Stir until blended. Reserve 2 tbsp. of crumbs for topping. Press remaining crumbs over bottom and up sides of 9″ or 10″ pie pan. Bake at 350 for 6 min. Cool. In a large mixing bowl, combine all filling ingredients except whipped topping. Beat 2 min. at medium speed. Fold in 1 cup whipped topping. Pour into prepared crust. Spread remaining whipped topping over filling. Sprinkle with reserve crumbs. Refrigerate at least 4 hours.This tastes like a pumpkin pie mousse. Super yummy and we have been eating this for years!
5. Sharri’s Totally Toffee, Y’all
Ingredients:
2 sticks real butter, 1 c. brown sugar, 1 sleeve saltine crackers, 1 bag white chocolate chips, 3/4 cup finely chopped pecans
Directions:
Preheat oven to 400; spray cookie sheet with Pam. Lay crackers on the cookie sheet. (Try not to use a great big cookie sheet…use a smaller one…one sleeve of crackers should fit perfectly). Melt butter and sugar; bring to a boil and continue boiling for 3 minutes, stirring often. Pour over crackers and spread evenly. Put in oven on top rack for 4 minutes. Take out sooner if they look like they are getting brown. Remove from oven and pour on chocolate chips. Spread evenly with a butter knife as they melt. Sprinkle pecans and “pat them in”. Let it dry for one hour. Cut in squares and enjoy!!!
And The winner is…………
AUTUMN CHEESECAKE via Steph! 
The pecans put my husband over the edge. He actually said, “the recipe with the pecans”. Now I hope you don’t mind but we just had a big argument over the timer because I’m evidently an idiot and the timer might actually be an ice cream cone! haha! but the band aids are cupcakes. either way, they are yours! Just email me at heathernkids @ yahoo . com and I will send it out ASAP!
And thanks for playing!
(Next month I might do this again with Christmas cookies!)
