Tuesday, November 25, 2008

Pumpkin Pie

1-30 oz can LIBBY’S Easy Pumpkin Pie Mix
2/3 cup evaporated milk
2 lg. eggs beaten
1 unbaked 9-inch deep-dish pie shell
2 tsp Cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, or to taste.(measurements for these are approximate, you may add more, or less, or none according to your own liking).

Mix pumpkin pie mix, evaporated milk and eggs in a large bowl, add extra spices to taste. Pour into pie shell. Bake at 425 oven for 15 min. Reduce heat to 350, bake 50-60 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

NOTE: Do not freeze as this will cause the crust to separate from the filling.
For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells.
Bake at 425° for 15 min. Reduce heat to 350° and bake for 40 min. or until pies test done.

Easiest Pie Crust EVER!!!

Makes 2 - 10” crusts

½ cup boiling water
1 cup shortening (butter flavor is best)
2 rounded cups of flour
¼ tsp. salt

Mix together in bowl with electric mixer until it forms a ball (clinging to mixer)

Sweet Potatoes/Yams

Mix together:
3 cups cooked & mashed sweet potatoes (2-29oz cans)
2 eggs
1 cup sugar
½ tsp. salt
½ stick of butter
5 oz. evaporated milk
1 tsp. vanilla
Place in greased 9 x 13 x 2 dish

Mix together:
2/3 cup brown sugar
1/3 cup flour
1 cup Pecan pieces
½ stick melted butter
Sprinkle over top of mixture in pan.

Bake @ 350 for 30-35 min. or until set.

Delicious Mashed Potatoes

**Peel and cube desired amount of potatoes (about to 2 med. Sized potatoes per person)
*Evaporated milk

Boil potatoes for 25 min. or until soft and drain.
Add some butter (about 4 Tbsp for 10 med. Potatoes), and then add enough evaporated milk to reach desired consistency. Mix with electric mixer or potato masher.

* you can use margarine or regular milk if you prefer.
** Red or Yukon potatoes are the best tasting!

Turkey Gravy

Use Turkey drippings
1 cup water mixed with ½ cup flour (very well mixed, no lumps)

Bring turkey drippings to a boil, while boiling add water/flour mixture very slowly and mixing very rapidly with a whisk, just add enough flour mixture to thicken to desired consistency ( you do not need to add the whole cup of water & flour).


This recipe will easily feed 10 people, (probably more).

1 bag of dried bread crumbs (they sell it at Maceys)
1/2 cup bacon grease (I know this isn't very healthy, but it makes it taste really yummy; if you don't want to use bacon grease, just use more butter)
2 Tbsp butter
Salt & Pepper to taste
1/2 tsp Lemon Pepper (optional, don't go buy some if you dont' have it)
1/4 tsp Seasoning Salt (optional, don't buy some if you dont have it)
6 celery sticks, chopped
4 medium onions, chopped not too small
1-1/2 quart chicken broth, divided
2 turkey stuffing boxes

Sautee celery & onions in bacon grease & butter.

In BIG bowl, mix bread crumbs with onion & celery. Add 1 quart of chicken broth and stir (for a while) until the broth is soaked through, it takes some time for the broth to really get through everything. If you are going to stuff in the turkey, then do it now*. Add the remaining chicken broth to the remaining stuffing.

Bake covered with Tin foil, for 45 min. at 350°, or stuff in Turkey.

*The reason why you don't add all the chicken broth before stuffing it in the turkey is because the turkey juices will add more moisture to the stuffing that's inside, and you dont' want it to get really soggy.

Delicious Cranberry Sauce

1 quart fresh cranberries (ground)
2 oranges, ground
Orange zest of 1 orange
1 cup apple, ground
2 stocks (ribs) of celery
¾ cup walnuts meat (broken up)
½ cup Sugar or to taste.

Grind everything in food processor. Let stand in refrigerator for 24 hrs. before serving.

(this is the sauce we had at the Enrichment Thanksgiving Dinner)

Thanksgiving Turkey

If you don’t own a big roasting pan just buy a big tin foil tub for the turkey.

1 Reynolds Oven Bag, TURKEY SIZE
1 Tablespoon flour
12 to 24 pound turkey, thawed
Vegetable oil or butter

PREHEAT oven to 350° F

Shake flour in oven bag; place in roasting pan at least 2 inches deep
Remove neck (located in the back of the turkey), and giblets (located in front of the turkey...where the head would be) from turkey.
Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Sprinkle the turkey with paprika for more even browning!
Place turkey in oven bag, you may need some help to do this.
Close oven bag with nylon tie; cut six ½ inch slits in top. Insert meat thermometer* through slit in bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Bake 2 to 2 ½ hrs for a 12 to16 lb turkey.
2 ½ to 3 hrs for a 16 to 20 lb. turkey.
3 to 3 ½ hrs for a 20 to 24 lb. turkey.

Or until meat thermometer reads 180° F. Add ½ hr to stuffed turkey. Let stand in oven bag for 15 min. If turkey sticks to bag, gently loosen bag from turkey before opening bag.

* you may want to buy a turkey that comes with a pop up thermometer.
Makes 12 to 32 servings.

Yummy Cranberry Salsa

1 bag Cranberries
2-3 Jalepenos
Cilantro (handful)
Green onions (abt 5-6 sticks)
2 TBSP White sugar
Pinch of Salt
Cream Cheese
Crackers (Townhouse crackers work great. Use plain crackers)

Use a food chopper and chop up the Cranberries, Jalapenos, Cilantro, and Green onions. Add Salt and Sugar.
Grab a cracker and put cream cheese on it, then a spoonful of your new yummy salsa! Its delish!!

Friday, November 21, 2008

The Perfect Hard Boiled Egg

Eggs need to be room temperature (or as close to it as possible)

1. Fill a sauce pan with water 3/4 full
2. Add a dash of salt to increase boil
3. When water is boiling and bubbling, add eggs one at a time carefully
(I use a wooden spoon to dip the eggs in with)
4. Let boil for exactly 10 minutes
5. Separate water from eggs and let eggs cool on their own in the room temperature air until they are fully cool. DO NOT run under cold water as shells may break and yolk will not set correctly.
6. Mark hard-boiled eggs so that they aren't mistaken for normal eggs

Quick Egg Fact:
The cholestrol in eggs is actually not that bad for you, but yolk is what carries most of the calories in an egg. The egg white is mostly all protein.
One egg white is only 17 calories where as a yolk alone is nearly 55 calories.

Thursday, November 20, 2008

Cranberry/Orange Sauce

This is a delicious and nutritious cranberry sauce to serve with Turkey on thanksgiving, or make and use as jam on bread, or eat with a spoon (as I often do).

1 quart fresh cranberries
2 oranges, ground
Zest of 1 orange
1 cup apple, ground
2 stocks (ribs only) of celery
3/4 cup walnuts, chopped
1/2 - 1 cup sugar

Mix together in food processor or blender and let stand in fridge for 24 hours before serving.

Homemade Sloppy Joes

I just made this SOOOO fast for Dane when he called to say he was coming home for lunch. It was so easy and quick and delicious. I actually used 1/2 lb. ground beef and halved the rest of the recipe (except the tomato paste) so I could use the other 1/2 lb. ground beef for something else for dinner. I left out some stuff - but it still tasted good!

1 1/2 lbs ground beef

1 onion chopped

1 red bell pepper, chopped

1 can (6 ounce) tomato paste

1/4 cup ketchup

3 garlic cloves (I used powder cause I didn't have cloves)

1/2 Tbs. chili powder

1 tsp. paprika (didn't have any of this so I left it out)

1 tsp. dried mustard (didn't have this either)

1 tsp. white vinegar

3 Tbs. brown sugar

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. ground black pepper

Brown the meat and add all the ingredients (add sugar last so it doesn't burn). Put on hamburger buns or bread or whatever your heart desires!!

Monday, November 17, 2008

Italian Cream Cheese Chicken

My family actually just calls this dish Easy and Delicious Chicken, but I took the liberty of giving it a more specified name for blog purposes.

2-4 chicken breasts, cut into bite size peices
italian dressing (I use fat free)
1 8oz. package cream cheese
1 can cream of chicken soup
1 cup chicken broth (I use water and it still tastes delicious)
1 tsp dried basil
1 tsp dried thyme

Put chicken in crock put, soak in Italian dressing. (I use 1/2 bottle dressing for 2 ckn breasts). Let cook on low for 3-4 hours. Mix remaining ingredients in a bowl. After chicken is cooked, drain out liquid from crock put and put the cream cheese/soup mixture in. Let cook for one more hour. Serve over rice or pasta.

(FYI - I use 2 chicken breasts and it feeds my husband and I for 2 meals. If you want to make more than for larger groups . . . add more (than 4) chicken breasts and just double the sauce).

Monday, November 10, 2008


US CUP = FL. OZ = Milliliter

1/8 cup = 1 oz = 30 ml
1/4 cup = 2 oz = 60 ml
1/3 cup = 3 oz = 80 ml
1/2 cup = 4 oz = 118 ml
2/3 cup = 5 oz = 158 ml
3/4 cup = 6 oz = 178 ml
1 cup = 8 oz = 237 ml

1 pint = 16 oz = 500 ml
1 quart = 32 oz = 1 liter
1/2 gal = 64 oz = 2 liters

1 liter = 1000 ml

Thursday, November 6, 2008

Cafe Rio dressing

1 pkg Hidden Valley Ranch (pwdr mix)
1 c. mayonnaise
2 cloves chopped garlic
4-6 tomatillos (picture above)
1/4 tsp. cayenne pepper
1/4 cup buttermilk (for thinner dressing add more milk up to 1/3 c.)

Put it all together and mix it in a blender.

*we now use this dressing on everything, especially quesadillas.

Bulgoogi (Korean BBQ Beef)

This is one of our favorite recipes!!! We love it, So yummy!

1 lb. beef boneless top loin or sirloin steak (I prefer the sirloin)
1/2 cup soy sauce
6 tbsp sugar
4 tbsp sesame or vegetable oil
1/2 tsp pepper
4-8 green onions, finely chopped
3 cloves of garlic, thinly sliced
1 cup sliced white mushrooms
cooked rice

Cut beef diagonally across the grain into 1/8 " slices (thinly sliced is the key). Mix remaining ingredients in medium bowl. Stir in (raw) beef and mushrooms until well coated. Cover and refrigerate for at least 30 min. Heat 10-inch skillet over medium-high heat. Drain the liquid off the beef/mushrooms. Cook in the skillet, 5-8 minutes, stirring frequently, until brown. Serve over rice.

Wednesday, November 5, 2008

Chili Cheese Dip

I made this in a LARGE quantity for a big party - so I will put the ingredients I used to get the taste, and you can make less or more as you would like.

2 lb. block of velveeta cheese (size they come in at Costco)

3 cans Hormel Beanless Chili

2 cans Rotel tomatos - lime flavor

Just heat and serve!

You can add or take away anything as you like or dislike. My hubby hates beans so I served it like the above recipe for a family party - then I added one can of black beans (drained) to the leftovers to stretch it for another party.

Everyone loved it - great appetizer and a big hit!

Tuesday, November 4, 2008

Pork Chops with Apple Dressing

Pork chops
2 apples (recipe calls for Granny Smith but tonight we used Fuji.) 1 apple cut in small chunks and 1 cut in pretty rings for garnish.
1 1/2c apple juice

1/3c. + 1TB raspberry vinaigrette dressing
1TB grey pupon mustard (I used dijon)
1TB brown sugar

How to:
Brown the pork chops either on stove top or broil.
Preheat oven 375'F.
Mix the rasp. vinag. dressing, mustard, and b. sugar.
Make the dressing/stuffing BUT only use the apple sauce & cut up (small chunk) apple.
Put the dressing in a casserole dish and lay browned pork chops on top.
Garnish with the apple rings.
Drizzle the rasp. vinag. mustard mixture over the pork chops.
Cook 375'F for 20-25 min.

* I don't specify how many pork chops or dressing because I just kinda did however much we were going to eat. I used 2 large pork chops and about 3c of dry dressing mix for this recipe.

Monday, November 3, 2008

A Delicious and Delightful Pumpkin Cook Off

A special THANK YOU for all of you who came, contributed, and tasted the delicious pumpkin recipes! We all had a great time!!! Congratulations to Kim R. for her victorious Pumpkin Surprise Pie, to Camille for her most pumpkiny Pumpkin Buckle, to Mindy for her/Macey's least pumpkiny Pumpkin Donuts, to Maria for her easily cravable Easy Pumpkin Dessert, and to Amy for her most creative Pumpkin Roll!

It seemed that everyone had a great time, EVEN the hubbies! Big hugs and thanks to everyone! Keep the recipes coming!!!

Pumpkin Chocolate Chip Muffins

5 eggs - beat
1 to 1 1/3 cup oil
1 16oz can of pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
2 - 3.4oz. instant vanilla pudding
Mix until creamy
Add chocolate chips
Bake at 350 until done ... About 23-30 minutes (depending on oven) for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top :)
--Submitted by Mary

Magic Pumpkin Buckle

1/2 cup butter, melted
1 cup flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla

3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 Tbsp flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg

1 Tbsp butter
2 Tbsp sugar

Pour butter into a 9 x 13 baking dish; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan.
In a mixing bowl, beat the pumpkin, milk, and eggs. Combine the remaining filling ingredients. Add to pumpkin mixture. Pour over crust mixture. (Do NOT stir)
Dot with butter and sprikle sugar. Bake at 350 degrees for 55 to 60 minutes or until knife inserted in the center comes out clean and the top is golden brown.
--Submitted by Camille

Easy Pumpkin Dessert

1 large can Easy Pumpkin Mix
4 eggs
3 cups evaporated milk (2 cans)
1 1/2 cup sugar
1 pkg yellow or while cake mix
1 cup nuts (optional)
1 1/2 cups melted butter

Mix together pumpkin, eggs, sugar, milk, and spices. Pour into a 9 x 13 pan. Sprinkle dry cake mix and nuts over top. Drizzle melted butter over the top. Bake at 350 degrees for about 1 1/2 hours or until set. Check it at the hour and if the top starts to burn, put tin foil over the top.

Serve with ice cream or cool whip
--Submitted by Maria

Pumpkin Cookies

1 box spice cake mix
1 small can pumpkin puree
1/3 cup to whole bag of chocolate chips to taste

Mix together and bake at 350 degrees for 10-15 minutes
--Submitted by Tamara

Pumpkin Surprise Pie

1 x 15 oz ready-to-roll pie crust or homemade pie crust

Cream cheese layer:
1 x 8 oz package cream cheese
1/3 cup sugar
3/4 tsp vanilla
1 egg

Pumpkin layer:
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar
3/4 cup evaporated milk
2 eggs
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 egg beaten with 1 tsp water

Preheat oven to 400 degrees. Place pie crust in a 9" and crimp edges. Refriderate until read to fill.

Beat cream cheese layer ingredients together and spread evenly onto pie crust

In another bowl beat pumpkin layer ingredients together and gently spoon pumpkin mixture over cream cheese mixture.

Brush edges of pie with egg/water mix and bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees, and bake for another 45 minutes

Cool pie completely on a rack before covering with cool whip or whipping cream.
--Submitted by Kim R.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon

3/4 cup flour
1 tsp baking powder
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

4 Tbsp butter
1 x 8 oz cream cheese
6 Tbsp powdered sugar
1/2-1 tsp vanilla

Preheat oven to 375 degrees
Beat eggs on high for 5 minutes; add in #1 ingredients gradually
Mix #2 ingredients and then fold into the pumpkin mixture
Flour a cookie sheet and line with parchment or wax paper
Grease paper and then flour the paper
Spread pumpkin mix on in a thin sheet and bake at 375 for 15 minutes
Remove and turn onto a very floured towel; pull off paper and roll in towel to cool for 15 minutes
It is messy
Cream #3 ingredients together
Unroll pumpkin sheet and spread cream cheese on evenly
Roll back up and sprinkle with powdered sugar and refridgerate/freeze in tin foil
--Submitted by Amy

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 x 16 oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves

2 x 8 oz pkg cream cheese
1/2 cup butter
2 tsp vanilla
1 cup sour cream
3 cups powdered sugar

Beat eggs, sugar, oil & pumpkin until light and fluffy. Stir together flour. Baking powder, cinnamon, salt, soda and spices. Add to pumpkin mixture. Spread in greased 15"x 10" and bake at 350 for 3o minutes. Cool.

Cream together cream cheese, butter, and vanilla. Add powdered sugar gradually. Mix 'til smooth and cream. Enjoy!
--Submitted by Adrienne

Pumpkin Cake

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 eggs beaten
2 cups sugar
1 cup oil
2 cups pumpkin

1/2 cup butter
1 x 8 oz cream cheese
2 tsp vanilla
2 cup powdered sugar

Mix dry ingredients together

Then mix beaten eggs with sugar and add to flour mixture
Add pumpkin into batter last

Pour into large cookie sheet pan and bake at 350 degrees for 25 minutes
Cool and then frost with icing
--Submitted by Lindsay

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
3 x 8 oz pkg cream cheese (softened)
1 x 14 oz can sweetened condenced milk
1 x 15 oz can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup maple syrup
1/2 cup pecans (optional)

Preheat oven to 325 degrees
Combine graham crumbs, sugar, and butter and press firmly on the bottom and sides of a 9 inch pie pan
With mixer beat cream cheese until fluffy. Gradually beat in condensed milk until smooth, add pumpkin, eggs, syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared pan
Bake 1 hour and 15 minutes.
Cool for 1 hour
Cover and chill at least 4 hours or stick it in the freezer for a while
To serve, spoon some maple pecan sauce over cheesecake. Garnish with whipped topping and pecans if desired.

For sauce preparations:
In a medium saucepan, combine 1 cup whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly for 15 to 20 minutes or until slightly thickened; stir occasionally.
--Submitted by Kim S.

Pumpkin Cheesecake Bars

1 cup flour (I do half white, half wheat)
1/2 cup packed brown sugar
1/2 cup crushed pecans or almonds
5 Tbsp softened butter

1 x 8 oz cream cheese (I use Neuftzchel cheese)
2 eggs lightly beaten
1 cup sugar
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp AllSpice
1/2 tsp salt

Combine top four ingredients cutting in butter until it looks like a crumbly topping. Press all but 3/4 cup topping into an 8 x 8 baking dish and bake at 350 for 15 minutes. Then let cool for about 10 minutes.

Meanwhile combine remaining 7 ingredients together beating it until smooth. Pour onto pressed/cooked crust after crust cools and sprinkle remaining 3/4 cup topping on it. Bake at 350 for 30-40 minutes. Let cool completely before cutting. Enjoy!
--Submitted by Jessie Eyre