Chocolate Chip Pumpkin Crunch Pie

Want to switch up the traditional? Well, I'm glad I did. Try this creamy version of pumpkin pie, with a touch of chocolate and cookie crunch.

1 deep dish pie shell (homemade or store bought)
1 3/4 cup canned pumpkin (or fresh)
2 lg. eggs
1 cup sugar
1 cup evaporated milk
3/4 cup smooth cottage cheese
1 cup chocolate chips (or dark chocolate bar diced)
1 cup crisp cookies crumbled in large chunks (graham crackers, nutty krust, etc)
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

Make pie dough of your choice. I made one big enough to fit a round cake pan, so it would be deep dish. With a mixer on low blend the pumpkin, eggs,cottage cheese,sugar and then add the spices. Slowly pour in the evaporated milk into the mixture. After mixing well, pour into the unbaked pie shell, leaving a TBS or so of the mixture in the bowl. Crush the cookies into medium size chunks and toss them into the left over pie filling remaining in the mixing bowl. Add the chocolate chips. When the cookies and chips are coated in the mixture, gently place them onto the top of the pie. (a 1/2 cup pecan pieces might work nicely as well)Bake the pie for about 1 hr at 350 or until it is solid in the middle and does not wiggle. Hope you like it!

Easy Spicy Chicken Chili

6-8 boneless chicken breasts
2 TBS oil
4 green onions diced
1 red bell pepper diced
1 TBS minced garlic
2 cans kidney beans
1 can diced tomatoes
1 large can tomato puree
4 TBS chili powder
6 TBS taco seasoning (two packets)
3 tsp. cumin
2 tsp. coriander
1 TBS vinegar
2 TBS sugar
1 TBS red pepper flakes
Salt to taste (1 tsp+-)
Stock from cooked chicken( or water to desired thickness)

Brown chicken breasts in 2 TBS of oil then dice them and set aside. Use remaining oil and juices to brown diced onions, bell pepper and garlic. Place the chicken and browned veg. into a soup pot on medium heat. Once they are sizzling pour in diced tomatoes, juice and all. Move it around with a spoon about 30 seconds, then pour in two cans of beans, juice and all. Add leftover chicken stock or about 2 cups water. Add the vinegar, sugar and all the spices. Stir it gently until all the spices get wet. Add the can of tomato puree and let the chili simmer until desired thickness. We like it thick but if thinner consistency is desired simply add more stock or water. (Adjust the spices if you do not want as hot a chili) Works great in a crock pot!

Top with cheddar cheese and sour cream! Em, Em Em!