Holiday Cooking Blogger Style #2 edition

Overwhelmed with Joy is hosting a holiday recipe exchange..I love cooking during the Holidays. Looking over all the recipes, I'm going to enjoy making so many of them. Our family has a couple recipes we serve up every year! Here are mine.



If you love Pumpkin Pie, you'll love this. It's really smooth and creamy.
PUMPKIN CHIFFON PIE
1 (9 inch) prepared graham cracker crust
1 cup pumpkin puree
1 package instant sugar-free vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1 cup evaporated milk
1 1/2 cups Cool Whip, thawed

In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the Cool Whip. Pour filling into pie shell. Chill for a couple hours, or until set. Top with remaining 1/2 cup Cool Whip.
Category: Dessert

This recipe we make for every occasion, birthdays, holidays, or just because it just sounds good some days! When we do make it, my husband always begs me to save him some. It's one thing that's very addicting.
My MIL's Shrimp Dip
16-oz of thawed shelled,deveined,and cooked shrimp,chopped
1 pkge. cream cheese,room temp, cut up
1cp. shredded cheddar cheese
2cps. salsa
Mix all ingredients together.

Key Lime-Raspberry Cheesecake

Key Lime Raspberry Cheescake

2 Cps. graham cracker crumbs

6 Tbls. butter , melted

1/3 cup sugar

Grease a 9-inch springform pan with butter. In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom and 3/4 the way up the sides of prepared springform pan; refrigerate.

Filling

4- 8 oz. package cream cheese, softened

1-1/2 Cps. sugar

5 eggs

1 T. grated lime rind

1/2 C. lime juice

1 8oz. container sour cream

1 cp. fresh raspberries

Preheat oven to 325°F. In a large mixing bowl, beat cream cheese until smooth. Add sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Stir in lime rind and juice. Stir in sour cream. Place raspberries evenly at the bottom of prepared pie crust. Cover raspberries with cheesecake batter. Bake 55 to 65 minutes or until filling is set. Turn oven off; prop the door open. Let cheesecake stand in oven for 30 minutes. Remove from oven; let stand for 10 minutes. Remove the sides of the pan; cool to room temperature on a wire rack. Cover and chill 8hrs, or refrigerate overnight.