Categorized | Recipes

Recipes for Friday: Turkey Rice Hotdish & Cream Cheese Pumpkin Pie

Posted on 23 November 2012 by KWBG

Microwave Turkey Rice Hotdish by CK

2 cups chopped cooked turkey

1 can cream of chicken soup

1 cup milk

1 cup sliced mushrooms

2/3 cup instant rice

1 envelope dry onion soup mix

½ tsp poultry seasoning

½ cup shredded cheddar cheese

Stir all but cheese into  a 1 ½ quart microwave safe dish.  Cover loosely and microwave on high for 14-15 minutes, stirring twice during cooking.  Sprinkle with cheese.  Cover and let stand 10 minutes before serving.


Cream Cheese Pumpkin Pie (Gluten Free) by GT

Crust :   1 cup Bisquick Gluten Free mix

5 T cold butter

3 T water

Filling:  4 oz cream cheese, softened

2 T sugar

¼ tsp vanilla

1 egg yolk

½ cup sugar

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

Dash of salt

1 cup canned pumpkin

½ cup evaporated milk

1 egg, slightly beaten

Heat oven to 425 degrees.  Grease 9 inch glass pie plate with shortening or cooking spray.  In medium bowl, place Bisquick mix.  Cut in butter with pastry blender or fork until the mixture looks like fine crumbs.  Stir in water; shape into ball with hands.  Press dough in bottom and up side of pie plate.  Bake 10 to 12 minutes or until lightly browned; remove from oven.  Cool.  Reduce oven temp to 350.

In a small bowl, beat cream cheese, 2 T sugar and the vanilla with electric mixer on low speed until well blended.  Add egg yolk; beat well.  Spread cream cheese mixture in bottom of partially baked pie crust.  In a large bowl, mix ½ cup sugar, spices, pumpkin, evaporated milk and egg.  Carefully pour pumpkin mixture over cream cheese mixture.  Bake at 350 for 15 minutes.  Cover crust edge with foil to prevent excessive browning; bake 30 to 40 minutes longer, until knife comes out clean.  Cool completely…about 90 minutes.  Refrigerate about 2 hours before serving.



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