Scalloped Corn

My mom's been making this dish for as long as I can remember.  It's always at every Thanksgiving meal.

Scalloped Corn

1 egg
1 can creamed corn
pepper to taste
1 sleeve wheat saltine crackers, crushed
butter
Velvetta cubes or shredded cheddar
Can be doubled or tripled (I usually make double)

Mix eggs and corn.

 Add about 2/3 of the crackers and the Velveeta (use as much as you like.)

 Mix.

 Spread the rest of the crackers on top.

 Dot with butter.

 Bake at 350 degrees for 35-40 minutes or until it's set (jiggle it.) Longer for larger batches.

Cherry Cheesecake Pie

Cherry Cheesecake Pie

2 refrigerated ready-to-bake pie crusts

1/2 cup sugar
1 Tbsp cornstarch
2 - 8 oz low fat cream cheese, softened
1 large egg
1/2 tsp vanilla extract
1 can (21 oz) cherry pie filling
1 large egg white

Heat oven to 350°F.  Put bottom crust into pie plate. Unroll remaining crust on a cutting board; cut into 1/2-in.-wide strips. Cover with plastic wrap; refrigerate. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended  Spread batter evenly in crust; spoon pie filling evenly over top.

Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.  Refrigerate covered.

Taffy Apple Tartlets

1/4 cup chopped pecans
2 large Granny Smith apples, peeled and chopped
3/4 cup caramel ice cream sauce, divided
2 Tablespoons flour
2 refrigerated pie crusts, softened according to directions
12 caramels

Preheat oven to 400 degrees.  Combine apples, 1/2 cup of the caramel sauce, and flour in microwavable bowl.  Microwave for 5-6 minutes or until bubbly and thick.  Stir and set aside.  Unroll 1 pie crust and cut 12 circles (about 2-1/2 inches in diameter.) Press into mini muffin pan using a tamper.  Repeat with remaining crust until you have 24 crusts ready.  Cut caramels in half and place one piece in each crust.  Spoon apple mixture on top and then sprinkle with nuts.  Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets to cooking rack and drizzle with remaining sauce. You can serve while warm or room temperature.