Our Favorite Recipes
Double Layer Pumpkin Pie
- 4 oz cream cheese, softened
- 1 Tbsp. milk
- 1 Tbsp sugar
- 1 tub (8oz) Cool Whip, Thawed divided
- 1 graham cracker pie crust
- 1 cup milk
- 15 oz can pumpkin
- 2 (4 oz serving size) instant vanilla pudding mix
- 2 tsp pumpkin pie spice
Mix cream cheese, 1 Tbsp milk, and sugar in a large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding, and spice. Beat with a wire whisk 2 min or until well blended. Mixture will be thick. Spread over cream cheese layer.
Refrigerate 4 hours or overnight. Store leftover pie in refrigerator.
Geneva Center Granola
- 4 Cups Honey
- 4 Cups Vegetable Oil
- 4 Cups Evaporated Milk
- 20 Cups Rolled Oats
- 4 Cups Sunflower Seeds
- 4 Cups chopped Almonds
- 4 Cups shredded Coconut
- 2 Cups Sesame Seeds
- ½ Cup Cinnamon
- 3 Cups dried Cranberries
Warm honey, oil, and evaporated milk in saucepan.
Mix Sesame seeds, sunflower seeds, almonds, oats, cinnamon, and coconut in a large bowl.
Pour liquid mixture over the dry ingredients.
Bake at 250 degrees on cookie sheets for one hour stirring every 10 to 15 minutes.
Cool and then add cranberries and store granola in airtight container.