I have to post this recipe so I don't lose it. I am not a big pumpkin pie fan, but I really, really... really liked this one. My favorite part about this recipe was that it only made one pie. (Of course I ended up making two anyway after I dropped the first one...)
1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 recipe pastry for a 9 inch single crust pie
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
3.Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional hour or until a knife inserted into the mixture comes out clean.
*Tip- If you loosely place a piece of aluminum foil, in a tent shape, over the pie while it bakes at 325, the pie crust will be perfectly browned and not burned.
Chewy Caramel Brownies
A friend of mine was asking about a simple, tasty dessert and I remembered I had this recipe. My mother in law introduced me to these. They are chewy and wonderful.
1 (14 ounce) package of light caramels
1/2 cup melted margarine
1 (6 ounce) pkg of chocolate chips
2/3 cup evaporated milk
1 pkg German Chocolate cake mix
1 cup of chopped nuts (optional)
Melt the caramels and 1/3 cup of evaporated milk in a microwave, stirring occasionally.
In a separate bowl, combine melted margarine, the other 1/3 cup of evaporated, and cake mix.
Separate the cake mix in to half.
Press one half in to a greased 9x13 pan. Bake at 350 for 8 minutes. Spread the chocolate chips, then caramel, then optional nuts on top of the baked cake mix. Crumble the left over cake mix in to small bits and put that over the top of the caramel and nuts. The cake does bake like it falls.
Bake for 15 minutes at 350. Allow to cool.
1 (14 ounce) package of light caramels
1/2 cup melted margarine
1 (6 ounce) pkg of chocolate chips
2/3 cup evaporated milk
1 pkg German Chocolate cake mix
1 cup of chopped nuts (optional)
Melt the caramels and 1/3 cup of evaporated milk in a microwave, stirring occasionally.
In a separate bowl, combine melted margarine, the other 1/3 cup of evaporated, and cake mix.
Separate the cake mix in to half.
Press one half in to a greased 9x13 pan. Bake at 350 for 8 minutes. Spread the chocolate chips, then caramel, then optional nuts on top of the baked cake mix. Crumble the left over cake mix in to small bits and put that over the top of the caramel and nuts. The cake does bake like it falls.
Bake for 15 minutes at 350. Allow to cool.
Black Bean Soup With a Mexican Flare
I realize that there is another black bean soup on this blog, but this recipe has a completely different flavor. My sister in law gave me this recipe and I tweaked it a bit.
One large can of black refried beans
32 ounces of chicken broth
The juice of one lime
Chopped Cilantro to taste (cool people use a lot!)
One 15 ounce can of diced tomatoes with green chilies
One cup of sour cream
Put all of the above ingredients in the crock pot. I used my hand blender to blend everything together in to a smooth soup base. If you do not have a hand blender you could add some of the broth to the remaining ingredients and blend it up in a blender.
I let this cook in my crock pot on high for a couple of hours.
Add 1 cup of salsa
2 cups of prepared rice (I had leftover Mexican rice)
1 can of black beans, rinsed
Cut about 15 corn tortillas in to strips and bake at 375 for about 15-20 minutes. Turning occasionally.
Serve soup hot, topped with cheese and baked tortilla strips. MMMmmmm.
One large can of black refried beans
32 ounces of chicken broth
The juice of one lime
Chopped Cilantro to taste (cool people use a lot!)
One 15 ounce can of diced tomatoes with green chilies
One cup of sour cream
Put all of the above ingredients in the crock pot. I used my hand blender to blend everything together in to a smooth soup base. If you do not have a hand blender you could add some of the broth to the remaining ingredients and blend it up in a blender.
I let this cook in my crock pot on high for a couple of hours.
Add 1 cup of salsa
2 cups of prepared rice (I had leftover Mexican rice)
1 can of black beans, rinsed
Cut about 15 corn tortillas in to strips and bake at 375 for about 15-20 minutes. Turning occasionally.
Serve soup hot, topped with cheese and baked tortilla strips. MMMmmmm.
Twice Baked Butternut Squash
I usually scale this down quite a bit unless we're having company over, because while delicious, my husband and two of my three children are not squash fans. Another Martha Stewart recipe. :)
6 butternut squash (about 9 pounds total)
1 1/2 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 cup plus 1 tablespoon sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
6 butternut squash (about 9 pounds total)
1 1/2 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 cup plus 1 tablespoon sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
Wild Rice Stuffed Squash
This is a really yummy recipe that I adapted from a back issue of Everyday Food!
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 Tbl. butter
1 small onion, minced
2 garlic cloves, minced
1/2 tsp. Herbes de Provence
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
1/2 cup dried cranberries
1/2 cup pecans, chopped, optional
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add onion, garlic, and Herbes de Provence; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cranberries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 Tbl. butter
1 small onion, minced
2 garlic cloves, minced
1/2 tsp. Herbes de Provence
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
1/2 cup dried cranberries
1/2 cup pecans, chopped, optional
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add onion, garlic, and Herbes de Provence; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cranberries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Bavarian Cream Filling
I just made this as a filling for a cake. I am pleased. I got the original recipe off of cake central, but had to alter it a bit.
1 - 3 oz package french vanilla instant pudding
2 TBSP powdered sugar
5 TBSP very hot water
1 tsp vanilla
1 cup heavy whipping cream
In a small bowl combine the pudding, powdered sugar, and hot water. Mix thoroughly in to a paste.
In a separate bowl beat together the vanilla and whipping cream until it forms stiff peaks.
Put a heaping spoonful of the whipping cream in to the pudding mixture and fold it in. Add the pudding mixture back to the bowl of whipping cream and beat together until thoroughly mixed.
This would be great in cupcakes, donuts, cakes, or with a spoon. ;)
1 - 3 oz package french vanilla instant pudding
2 TBSP powdered sugar
5 TBSP very hot water
1 tsp vanilla
1 cup heavy whipping cream
In a small bowl combine the pudding, powdered sugar, and hot water. Mix thoroughly in to a paste.
In a separate bowl beat together the vanilla and whipping cream until it forms stiff peaks.
Put a heaping spoonful of the whipping cream in to the pudding mixture and fold it in. Add the pudding mixture back to the bowl of whipping cream and beat together until thoroughly mixed.
This would be great in cupcakes, donuts, cakes, or with a spoon. ;)
Elvis Milkshake
It’s a well known fact that one of Elvis Presley’s favorite foods was peanut butter and banana sandwiches. He inspired this natural, healthy treat (my twist on a treat I had at a Relief Society meeting last week).
1 frozen banana
2 tablespoons peanut butter (I used natural—just peanuts and salt)
2 cups dark chocolate almond milk
A handful of ice (optional)
Blend all together in a blender until smooth. Pour into two tall glasses. Sip and enjoy. Makes two large, protein packed, healthful and satisfying milkshakes.
A couple of hints:
- I just peeled a bunch of browning bananas and froze them in ziploc bags. Peel them first and then you have some on hand whenever you need them. You can just toss the frozen banana in the blender and you don’t have to wait until it thaws to peel it. It also makes everything nice and cold. I didn’t think the ice was necessary doing it this way.
- You could use chocolate soy milk or even regular chocolate milk instead of the almond milk.
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