Our Christmas morning tradition is to indulge in this warm ooey gooey breakfast. I am not sure when I started this for my family but it is now our tradition and something we look forward to every year. So after the presents are all opened, THE CHRISTMAS STORY is playing on TBS and daddy is installing batteries or reading directions, I step into the kitchen to make our breakfast.
Some of my favorite recipes are from my moms church and company cookbooks. I am sure this recipe is all over the internet, but I am taking it right from the 3M cookbook from New Ulm, MN. It is simple, quick and yummy. Minimal ingredients needed, the hardest part is waiting until it slightly cools to eat.
Pumpkin pie + cream cheese = the perfect thanksgiving desert. I am not a pumpkin pie fan but I do LOVE cheesecake so this dessert is pumpkin pie with a major boost. Adding the cream cheese just bumps up the taste and texture of this pie to extra creamy and tasteful. Like traditional cheesecakes it has a graham cracker crust, but I add just a 1/4 cup of crushed ginger snaps to add more flavor.
Have you ever made the cheesecake filling in a food processor? I came across a recipe years back that called for it to be blended in a food processor and I have been doing so ever since. Using a food processor to blend all the ingredients equals the most creamy cheese cake filling. So when you are done using the food processor to grind up the graham crackers and ginger snaps into fine crumbs just wipe it out to use again for the cheese cake filling. FYI: Mine is a 7 cup Kitchen Aid food processor, it is filled to the brim when all is blended.
recipe adapted from Hub pages