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Krusteaz Pumpkin Pie Bars – Have You Tried Them?

Krusteaz Pumpkin Pie Bar Mix

**This is not a sponsored post. I just wanted to share a new yummy we’ve only just now discovered.

We recently ate at our favorite mom & pop, country cooking, buffet restaurant. Actually it’s usually our Friday night date. This particular time they had the most amazing pumpkin pie for dessert! Pumpkin pie on the top, chewy gingerbread on the bottom. The owner had confessed to putting too much butter in the crust and it was really hard to get out of the pan, but. Oh. My. It was worth the effort! It was sooo good! I fantasized about this dessert for a few weeks. Looked online for the recipe, but wasn’t sure about any of them. Next time we went back, I asked her. And surprise! It was this Krusteaz Pumpkin Pie Bar Mix that she got at Wal-Mart. So I had a bee in my bonnet until I could go and get me some o’ that..

Made our first batch last night. I wanted my crust with too much butter too, but I didn’t know how much was too much and how much was TOO much, so I just went a tablespoon more. That wasn’t enough of too much. Not chewy enough for me, but still really good. The crust calls for 4 tablespoons of buttter/margarine, so if you think you’d like it chewy, try 6 tbs. or maybe even a whole stick of butter.

Serve it hot topped with vanilla ice cream and….. ummmm. I shudder in bliss! I’ll definitely make it for Thanksgiving.

You can go on to see who sells it in your area. Wal-Mart almost for sure.

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Golden Beef Casserole Recipe – Hamburger meat, corn and cheese

Recipe for Golden Beef Casserole

Golden Beef Casserole – An easy recipe using ground beef, corn, cheese and Cream Of Mushroom Soup

Recipe for Golden Beef Casserole
Golden Beef Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Heat oven to 350°


1 lb. ground chuck or other ground meat
1 can whole kernel corn (drained)
8 ozs. shredded cheddar cheese
1 can Cream Of Mushroom soup


  1. Brown the meat and drain
  2. Mix all ingredients and salt to taste
  3. Cook at 350 degrees for 30 minutes or until bubbling
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Cranberry Pineapple & Cream Cheese Salad Recipe

Cranberry Pineapple Cream Cheese Salad

Cranberry pineapple cream cheese salad ingredients

Pineapple, cranberry and cream cheese salad


  • 1 three oz. package raspberry Jello
  • 1 small can crushed pineapple, drained but save the juice
  • 1/2 cup chopped nuts
  • 1 cup cranberry sauce – you may use either jellied or whole
  • 1 eight oz. block of cream cheese


Dissolve Jello in 1-1/2 cup boiling water. Set aside to cool. Mix cream cheese with a small amount of pineapple juice. When well mixed, add the pineapple, cranberry sauce and chopped nuts. Combine with jello mixture and chill until firm.

I’m filing this one under “Something New” rather than “Tried and True.” It’s a toss up. My husband really liked this recipe, but it didn’t do it for me. He loves pineapple and jellied cranberry sauce. They’re not my favorites. Would I recommend it? Meh. Would he recommend it? Yes!”

Cranberry, pineapple and cream cheese salad recipe

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Vintage Recipe for Chess Pie

Vintage Chess Pie Recipe


My grandmother first introduced me to chess pie way back in the early ’60s. I. Loved. It. Not only did she make it for holidays, she’d make one when I was at their house because she knew I loved it so much. My cousin loved her chocolate pie and she’d make one of those for her. It was yummy too, but chess was my fav! Now, a lifetime later, I realize she was making it for herself and Papaw as much as for me. 

I made it for my family and took it to all family reunions and holidays. It became a favorite of everyone. I’d show up and one of the first things asked was if I brought a chess pie. 

Mamaw didn’t use a recipe. She would say things like “butter the size of an egg” or “a handful of flour” for things. Yeah. I’m not that good. This recipe is as close to taste as hers as I ever found. Simply delicious. 


Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Preheat oven to 350°


1-1/2 cup sugar
1/2 cup (one stick) butter
3 eggs
1 Tablespoon cornmeal
1 teaspoon vinegar
1 teaspoon vanilla

1 unbaked pie shell (I use store bought)


  1. Mix all ingredients
  2. Beat slightly (that’s important). It will have a slightly lumpy texture
  3. Pour into the unbaked pie shell
  4. Bake at 350° for 40-50 minutes or until an inserted toothpick comes out clean. 

What can be easier than that? And yes, the crust should crack. It rises as it’s cooking then falls when it’s cooling.