JEAN’S CUISINES

PUMPKIN PIE SQUARES

Crust:
1 cup flour
½ cup oatmeal
½ cup brown sugar
½ cup unsalted butter (1 stick)

Preheat the oven to 350 degrees. Combine and mix until crumbly. Press into an ungreased 9x13 pan. Bake for 15 minutes.

Filling:
1 can pumpkin (16 oz.)
1 can evaporated milk (13 oz.)
2 eggs 
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tp ground cloves

Combine and beat well. Pour over the crust and bake for 20 minutes. Keep the oven at 350 degrees for the remaining process.

Topping:
1 cup chopped nuts 
½ cup brown sugar
2 tablespoons unsalted butter

Sprinkle the topping  over the top of the filling for 15-20 minutes. Serve topped with whipped cream. Cook before freezing. Serves 24.

HOLIDAY QUESO

1-32 oz. Velveeta cheese log (use Velveeta not a substitution cheese)
2-10 oz. cans of diced tomatoes with green chilies (Rotel or similar brand)
1 lb ground hot italian sausage (elk or pork)

In a frying pan, cook sausage until crumbling pieces, drain fat and set aside.

Cut Velveeta cheese log lengthwise down the center, in half, then cut blocks of cheese off of those halves. Place all pieces into a microwave safe bowl and empty tomato cans over the top of the cheese. Cook in three minute increments until the cheese and tomato mixture is smooth. (Must stir consistently so the cheese doesn’t burn along the sides of the bowl). Mix in cooked sausage and cook for another minute or two until the sausage is evenly combined with the cheese mixture. Serve with tortilla chips or crackers.