We made these 2 pumpkin recipes recently because we were trying to use up the pumpkin in our freezer. This was a new recipe that we found online, but Adam made it so it doesn't count for me. We were getting bored (there's that bored again) with our standard pumpkin pie recipe, and this is the 2nd one we tried. The first one, which we did at Christmas, was a sort of custard rather than the more solid pumpkin filling, but we were indifferent about it. This one, we liked a lot better.
9 inch pie crust
CREAM CHEESE BASE
8 oz. cream cheese
1/4 cup sugar
1 tsp vanilla
1 egg
Beat cream cheese until smooth. Beat in other ingredients until light and smooth. Chill mixture for 30 minutes, then smooth into bottom of the pie crust.
Make sure the base is VERY chilled and firm when you put it in the pie crust. We didn't get it firm enough, so when we added the pumpkin filling, the cream cheese floated to the top. It meant we had a pumpkin cheesecake-type pie, which was good but not how it was supposed to be.
PUMPKIN FILLING
1 and 1/4 cups pumpkin puree - we used fresh that we mashed up and froze last fall, but you could use canned as well
1 cup evaporated milk
2 eggs
1/4 cup sugar
1/4 brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Mix thoroughly until all ingredients are combined.
Pour the pumpkin mixture over cream cheese layer in pie shell. Cover edges of crust with aluminum foil to prevent excess browning.
Bake at 350 for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
PECAN TOPPING
2 tbl flour
2 tbl brown sugar
2 tbl butter, softened
1/2 cup chopped pecans
Combine. After pie has been in oven for 50 minutes, remove and sprinkle pecans over the top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean and pecan topping is golden.
We tried to do the pecan topping, but it was very gloppy with the butter and certainly didn't "sprinkle." So we skipped it. Next time, maybe we'll just put a few pecans over the top for the last few minutes.
30 January 2009
super easy pumpkin cookies
one box of spice-cake cake mix
2 cups (or 1 15-ounce can) of pumpkin
Mix together, spoon onto cookie sheet and bake for 12-15 min.
Seriously. That's it. And it makes quite a lot of cookies.
You do need to eat them rather quickly - they started getting mushy and stuff after about 48 hours. Putting them in the fridge rather than the cookie jar might hold that off a little longer.
8 of 50.
2 cups (or 1 15-ounce can) of pumpkin
Mix together, spoon onto cookie sheet and bake for 12-15 min.
Seriously. That's it. And it makes quite a lot of cookies.
You do need to eat them rather quickly - they started getting mushy and stuff after about 48 hours. Putting them in the fridge rather than the cookie jar might hold that off a little longer.
8 of 50.
white bean chili
My mom told me the other day that she reads this blog but doesn't have anything to contribute because I cook "fancy" now. I have no idea what she means by that, unless she's referring to the fact that we don't use Ramen noodles for anything and I think I've just used my last can of Campbell's Cream of ___ ever. (And the 2 previous recipes on here use Ramen noodles and Campbell's soup. Total coincidence, and it makes me laugh.)
Anyway, I don't think what we do is particularly "fancy." We decided to branch out and try A LOT of new things, as opposed to just one or two, because we were totally bored with our meal staples. We use some ingredients that aren't as common so grocery shopping requires a little more planning and thought. But this stuff isn't hard. If I can do it, anyone can do it. I'm not particularly adventurous when it comes to food - I just got bored, is all.
Here's my #7 of 50 - white bean chili. We got this recipe from our friends Zach and Alicia in our ward - they invited us to their Halloween party last fall and we loved their cooking. So we got their recipes.
2.5 c. water or chicken broth
1 tsp. lemon pepper
ltsp. cumin seed
Cook 4 chicken breast halves until tender - the original directions say to bake for 30 min. or boil them, then cut them into pieces. I cut the raw chicken into pieces first and cooked it on the stovetop.
Sautee 1 clove minced garlic, 1 c. minced onions. Add to broth.
2 packages of shoe peg corn (green giant) - I used about 8 ounces of frozen regular yellow corn.
4 oz. can of green chilis
1 tsp. ground cumin
Add all to broth and bring to boil (except lime juice) - at this point, I added a bit more broth to make sure there would be enough fluid and nothing would stick to the pot.
2-3 tbl. lime juice
2 15 oz. cans great northern beans (drained)
Add beans after the boil - cook on low for awhile until the taste has all melded together, by personal preference.
Serve with tortilla chips and Monterey jack cheese
One thing to note - when Alicia made it, this was all white. When we made it, it was kind of yellow-ish. It tasted just fine, but the color was different. I think if you use chicken broth out of a can and white corn, it will be more white. We used chicken broth made from bullion and yellow corn.
Anyway, I don't think what we do is particularly "fancy." We decided to branch out and try A LOT of new things, as opposed to just one or two, because we were totally bored with our meal staples. We use some ingredients that aren't as common so grocery shopping requires a little more planning and thought. But this stuff isn't hard. If I can do it, anyone can do it. I'm not particularly adventurous when it comes to food - I just got bored, is all.
Here's my #7 of 50 - white bean chili. We got this recipe from our friends Zach and Alicia in our ward - they invited us to their Halloween party last fall and we loved their cooking. So we got their recipes.
2.5 c. water or chicken broth
1 tsp. lemon pepper
ltsp. cumin seed
Cook 4 chicken breast halves until tender - the original directions say to bake for 30 min. or boil them, then cut them into pieces. I cut the raw chicken into pieces first and cooked it on the stovetop.
Sautee 1 clove minced garlic, 1 c. minced onions. Add to broth.
2 packages of shoe peg corn (green giant) - I used about 8 ounces of frozen regular yellow corn.
4 oz. can of green chilis
1 tsp. ground cumin
Add all to broth and bring to boil (except lime juice) - at this point, I added a bit more broth to make sure there would be enough fluid and nothing would stick to the pot.
2-3 tbl. lime juice
2 15 oz. cans great northern beans (drained)
Add beans after the boil - cook on low for awhile until the taste has all melded together, by personal preference.
Serve with tortilla chips and Monterey jack cheese
One thing to note - when Alicia made it, this was all white. When we made it, it was kind of yellow-ish. It tasted just fine, but the color was different. I think if you use chicken broth out of a can and white corn, it will be more white. We used chicken broth made from bullion and yellow corn.
28 January 2009
Crunchy Chicken Tenders
I do love the tenders, but I love this recipe more for the onion dipping sauce. I've been known to save a little afterwards to put on sandwiches the next day.
1 c. + 1 Tbsp. mayonnaise, divided
2 tsp. onion flakes
2 tsp. dry mustard
1 c. butter cracker crumbs
2 Tbsp. sesame seeds
8 oz. chicken tenders
½ c. sour cream
¼ c. chopped onion
1 Tbsp. chopped fresh parsley (optional)
¾ tsp. seasoning salt
¼ tsp. garlic powder
Preheat oven to 425*. Grease a baking sheet or cover it with foil. Combine 2/3 cup mayonnaise, onion flakes and dry mustard in a shallow bowl and mix well. Combine the cracker crumbs and sesame seeds in a shallow bowl and mix well. Dip chicken in mayonnaise mixture, then coat with cracker crumb mixture. Arrange on prepared baking sheet. Bake the chicken until juices run clear, about 15 minutes.
Meanwhile, combine remaining mayo, sour cream, chopped onion, parsley, seasoning salt and garlic powder in a small bowl and mix well. Serve with chicken tenders. (For a more traditional dipping sauce, you can make honey mustard dip by mixing ¼ cup honey and 2 Tbsp. prepared yellow mustard.)
1 c. + 1 Tbsp. mayonnaise, divided
2 tsp. onion flakes
2 tsp. dry mustard
1 c. butter cracker crumbs
2 Tbsp. sesame seeds
8 oz. chicken tenders
½ c. sour cream
¼ c. chopped onion
1 Tbsp. chopped fresh parsley (optional)
¾ tsp. seasoning salt
¼ tsp. garlic powder
Preheat oven to 425*. Grease a baking sheet or cover it with foil. Combine 2/3 cup mayonnaise, onion flakes and dry mustard in a shallow bowl and mix well. Combine the cracker crumbs and sesame seeds in a shallow bowl and mix well. Dip chicken in mayonnaise mixture, then coat with cracker crumb mixture. Arrange on prepared baking sheet. Bake the chicken until juices run clear, about 15 minutes.
Meanwhile, combine remaining mayo, sour cream, chopped onion, parsley, seasoning salt and garlic powder in a small bowl and mix well. Serve with chicken tenders. (For a more traditional dipping sauce, you can make honey mustard dip by mixing ¼ cup honey and 2 Tbsp. prepared yellow mustard.)
27 January 2009
Easy Cheddar Biscuits
1 c. flour
2 t. baking powder
1/4 t. cream of tarter
1/4 t. sugar
1/4 t. salt
1/4 c. cold butter
1 c. shredded cheddar cheese
1/3 c. milk
2 t. baking powder
1/4 t. cream of tarter
1/4 t. sugar
1/4 t. salt
1/4 c. cold butter
1 c. shredded cheddar cheese
1/3 c. milk
- Combine all dry ingredients
- cut in butter until crumbly
- add cheese
- add milk
- kneed until smooth
- pat into 6x6 square
- cut into 9 pieces
- on greased cookie sheet bake at 450 for 10-12 min.
These are an easy "bread" to go with any meal - and since there is no yeast they are so quick!!
chicken enchilada skillet
3 chicken breasts, cut into bite sized pieces and cooked
broccoli
corn
red pepper, large dice
1 can diced tomatoes with juice
taco seasoning
Once you cook the chicken, combine it in a skillet with all of the other ingredients. I used frozen corn and broccoli, and fresh red pepper. Apparently you can also get a frozen veggie mix with these things.
Bring to a boil over medium-high heat, cover, and cook for about 5 minutes until everything is heated through.
Serve with tortillas or tortilla chips, and Monterey Jack cheese.
It's a VERY quick dinner - start to finish including any chopping and cooking the chicken was about 20 minutes. From a book called "One-Dish Recipes."
broccoli
corn
red pepper, large dice
1 can diced tomatoes with juice
taco seasoning
Once you cook the chicken, combine it in a skillet with all of the other ingredients. I used frozen corn and broccoli, and fresh red pepper. Apparently you can also get a frozen veggie mix with these things.
Bring to a boil over medium-high heat, cover, and cook for about 5 minutes until everything is heated through.
Serve with tortillas or tortilla chips, and Monterey Jack cheese.
It's a VERY quick dinner - start to finish including any chopping and cooking the chicken was about 20 minutes. From a book called "One-Dish Recipes."
26 January 2009
green salads
Green salads can get so boring when you put the same things in them all the time. We have some new options for you.
GREEN SALAD 1
mixed greens - we usually use red or green leaf lettuce
red bell pepper
tomato
scallions
celery
capers
Except for the greens and capers of course, chop everything in a very small dice. Yum!
GREEN SALAD 2
mixed greens
feta cheese OR gorgonzalla cheese
black olives
red onion
Each of the cheeses give it a different taste - Adam likes the feta better because it has more of a spicy kick to it. The gorgonzalla is very good but mild. I guess that one would depend on your personal preference.
GREEN SALAD 1
mixed greens - we usually use red or green leaf lettuce
red bell pepper
tomato
scallions
celery
capers
Except for the greens and capers of course, chop everything in a very small dice. Yum!
GREEN SALAD 2
mixed greens
feta cheese OR gorgonzalla cheese
black olives
red onion
Each of the cheeses give it a different taste - Adam likes the feta better because it has more of a spicy kick to it. The gorgonzalla is very good but mild. I guess that one would depend on your personal preference.
22 January 2009
Dinner in a Pumpkin
I've had this dish at Halloween since I was a tiny kid up until now when I make it for my own family. It's wonderful and very season-appropriate.
1 small 10” pumpkin, top cut out (set aside) and seeds cleaned out and discard
Combine and fry until tender:
2 Tbsp. oil
2 tsp. salt
2 ½ Tbsp. diced onion
1 tsp. oregano
1 clove minced garlic or 1/8 tsp. garlic powder
1 tsp. pepper
1 8 oz. can tomato sauce
1 lb. browned ground lean beef, drained (depending on width of pumpkin, can fit 1 ½ - 2 lbs. ground beef)
2 oz. ground ham
½ chopped green pepper
1 tsp. vinegar
3 eggs, beaten
2 c. cooked peas (optional)
Mix in 1 ½ c. cooked rice. Place all ingredients in pumpkin and replace pumpkin top. Bake at 350* on a cookie sheet for 1 hour (will have to put oven rack on lowest position). Serve dinner directly out of the pumpkin. (Be careful when removing the pumpkin from the oven as the cooking will have made the bottom very soft and it may fall through without support.)
1 small 10” pumpkin, top cut out (set aside) and seeds cleaned out and discard
Combine and fry until tender:
2 Tbsp. oil
2 tsp. salt
2 ½ Tbsp. diced onion
1 tsp. oregano
1 clove minced garlic or 1/8 tsp. garlic powder
1 tsp. pepper
1 8 oz. can tomato sauce
1 lb. browned ground lean beef, drained (depending on width of pumpkin, can fit 1 ½ - 2 lbs. ground beef)
2 oz. ground ham
½ chopped green pepper
1 tsp. vinegar
3 eggs, beaten
2 c. cooked peas (optional)
Mix in 1 ½ c. cooked rice. Place all ingredients in pumpkin and replace pumpkin top. Bake at 350* on a cookie sheet for 1 hour (will have to put oven rack on lowest position). Serve dinner directly out of the pumpkin. (Be careful when removing the pumpkin from the oven as the cooking will have made the bottom very soft and it may fall through without support.)
Americanized Chicken Cordon Bleu
This is a family staple for when company comes over. The longer you cook them (on the lower temperature) the moister the chicken and thus, the tastier it is. But if you don't have time and have to settle for the higher temp., then oh well. It's still good.
5 chicken breasts, raw (boneless and skinless)
½ lb. cooked ham, deli sliced 1/8” thick
1/2 stick butter
1 c. Monterey Jack cheese, shredded
1 egg, beaten
2 Tbsp. milk
2 c. Progresso bread crumbs
Parmesan cheese
1 10.5oz. can cream of chicken soup (regular, not lite), thinned slightly with milk
10-15 toothpicks
Either fillet chicken breasts or pound out flat. For each chicken breast: lay on a strip of ham. Add pat of butter and sprinkle some cheese on top. Roll up chicken breast and secure with 2-3 toothpicks to keep together. Dip in a bowl with the egg and milk. Then roll in bread crumbs and Parmesan cheese.
Lay breasts in 9x13” pan, keeping space between each one. Cover with soup + milk (or can use leftover egg/milk mixture instead). Bake at 350* for 1 ½ hours or at 325* for 2 hours (lower temp. will result in more tender meat). Make certain breasts don’t burn (bigger pieces will take longer to cook completely).
5 chicken breasts, raw (boneless and skinless)
½ lb. cooked ham, deli sliced 1/8” thick
1/2 stick butter
1 c. Monterey Jack cheese, shredded
1 egg, beaten
2 Tbsp. milk
2 c. Progresso bread crumbs
Parmesan cheese
1 10.5oz. can cream of chicken soup (regular, not lite), thinned slightly with milk
10-15 toothpicks
Either fillet chicken breasts or pound out flat. For each chicken breast: lay on a strip of ham. Add pat of butter and sprinkle some cheese on top. Roll up chicken breast and secure with 2-3 toothpicks to keep together. Dip in a bowl with the egg and milk. Then roll in bread crumbs and Parmesan cheese.
Lay breasts in 9x13” pan, keeping space between each one. Cover with soup + milk (or can use leftover egg/milk mixture instead). Bake at 350* for 1 ½ hours or at 325* for 2 hours (lower temp. will result in more tender meat). Make certain breasts don’t burn (bigger pieces will take longer to cook completely).
21 January 2009
potato and sausage bake
Not in the count because I've made it before, but this is a great winter dinner!
1 pound small potatoes cut into bite-sized pieces
1 large onion sliced into thin rings
1/2 pound baby carrots
1 pound sausage - I use large link mild Italian sausage, and it's browned first.
2 tbl melted butter (or a substitute)
salt and pepper
garlic powder
thyme
1. Boil or microwave the potatoes first so they're tender but not too soft and mash-able. If you put them straight into the pan, it takes FOREVER to bake.
2. Toss the potatoes, onion, and carrots with the butter and spices until coated evenly. (I went pretty heavy handed with the thyme, and light on the salt and pepper.)
3. Put vegetables in a 9x13 pan prepped with non-stick spray or oil (or lined with foil - easier cleanup.)
4. Bake vegetables uncovered for 30 minutes at 400. Add sausage, bake for another 15-20 minutes.
1 pound small potatoes cut into bite-sized pieces
1 large onion sliced into thin rings
1/2 pound baby carrots
1 pound sausage - I use large link mild Italian sausage, and it's browned first.
2 tbl melted butter (or a substitute)
salt and pepper
garlic powder
thyme
1. Boil or microwave the potatoes first so they're tender but not too soft and mash-able. If you put them straight into the pan, it takes FOREVER to bake.
2. Toss the potatoes, onion, and carrots with the butter and spices until coated evenly. (I went pretty heavy handed with the thyme, and light on the salt and pepper.)
3. Put vegetables in a 9x13 pan prepped with non-stick spray or oil (or lined with foil - easier cleanup.)
4. Bake vegetables uncovered for 30 minutes at 400. Add sausage, bake for another 15-20 minutes.
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