Saturday, November 28, 2015

Pumpkin Pie

For as long as I can remember 
I have used the 
Libby's Famous Pumpkin Pie recipe 
found here

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.)  Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 pie crust

MIX sugar, cinnamon, salt, 
ginger and cloves in small bowl. 

Beat eggs in large bowl. 
Stir in pumpkin and sugar-spice mixture.

 Gradually stir in evaporated milk.

POUR into empty pie shell.

BAKE in preheated 425° F oven for 15 minutes. 
Reduce temperature to 350° F; 
bake for 40 to 50 minutes 
or until knife inserted near center 
comes out clean. 
Cool on wire rack for 2 hours. 
Serve immediately or refrigerate.

Top with whipped cream before serving.

Tuesday, November 24, 2015

Krispy Turkeys

These were pretty easy to make

You can either make or buy rice krispy treats
 and cut into squares

I then dipped one side into almond bark

While still wet
I put eyes and a candy corn

 with the top color cut off the corn

I then dipped the
candy corn in the chocolate 
and inserted into the top

Easy Peasy

Thursday, October 29, 2015

Spaghetti Squash Au Gratin Casserole

The spaghetti squash when cooked like this
reminds me of hashbrowns

I got the recipe from here
but i adapted it

 1 (16oz) pkg bulk sausage browned
1 medium spaghetti squash
1 small red onion, very thinly chopped
3/4 cup ranch dip or sour cream
1 cup shredded cheddar or mozzarella cheese

Cut the spaghetti squash in half and remove the seeds. 
Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
 Using a fork, scrape the insides of the squash and transfer to a small bowl.
Mix the squash, sausage, onions, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375ยบ for 20-25 minutes. Put on broil in the last minute until golden brown on top.


Wednesday, October 14, 2015

Pumpkin Granola

I adapted this from here

3 cups  oats
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
¼ cup  oil
⅓ cup maple syrup
 3 teaspoons pure vanilla extract
½ cup pumpkin butter
½ cup mini chips 
 add ins : mini chips, dried fruit - cranberries- raisins-pumpkin seeds etc


  1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl combine the oats, cinnamon, nutmeg, and cloves Stir well to combine.
  3. In a saucepan combine the oil, maple syrup, brown sugar,vanilla, and pumpkin butter. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
  4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
  5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
  6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed. The granola will turn crispy as it cools.
  7. Once cooled use your hands to break the granola into large clusters then stir in the mini chips and dried fruits
  8. . Store in an airtight container for up to a week.   

Tuesday, October 13, 2015

Pumpkin Butter

 Pumpkin Butter

4 (15 oz) cans of canned pumpkin
1 C sugar
2 C apple jucie
cinnamon - to taste
ginger - to taste
nutmeg - to taste
cloves - to taste

Place all ingredients in a crockpot
Cook until it has reduced

You can can freeze or refrigerate for use

Saturday, January 10, 2015

Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

 I saw this recipe here and thought it 
was much like Hot and Sour Soup which I love
I bought this zucchini maker at Walmart

 and used it instead of a food processor
I adapted the recipe as follows:

                                                        Spicy Ginger Scallion and Egg Drop
                                                                   Zucchini Noodle Bowl
1 large zucchini,
2 tbsp minced ginger *
2C chopped Kale
1 cup chopped scallions
1/2 tsp red pepper flakes
2 Tbsp Apple Cider Vinegar
2 tbsp low-sodium soy sauce
4 cups vegetable broth
1 cup water
2 large egg, beaten

I used this minced ginger
 I found in the freezer section at Walamrt

Add the red pepper flakes, ginger,vinegar, 
soy sauce, vegetable broth and water in a pot.
 Bring to a boil. Once broth boils, add in the kale. 
Then, slowly add in the egg while stirring the broth.
Add in the zucchini noodles, scallions and 
cook noodles for about 2 minutes.
Plate into a bowl and enjoy!

It makes 4 cups or 3 servings

Sunday, December 28, 2014

HV Oyster Crackers

These crackers are awesome - quick and easy!

  • 1 1-oz. packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • ¼ cup vegetable oil
  • 2½ tablespoons freshly chopped dill (or 1 teaspoon dried)
  • 1 16-oz. box oyster crackers

Preheat the oven to 250°F. In a small bowl, 
add the oil, Hidden Valley® Original Ranch® Salad 
Dressing & Seasoning Mix, and dill. Stir until mixed 
through. In a 1-gallon-size Glad® Zipper Bag, add 
the crackers and oil mixture. Seal the bag and toss until
 well-coated.Arrange the crackers on an ungreased 
half-sheet pan in a single layer. Bake the crackers
 for 15 to 20 minutes or until golden.

Saturday, December 27, 2014

Peppermint Oreo Balls

Got the recipe from here

36 OREO peppermint Cookies finely crushed
1 pkg almond bark
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

SHAPE into 48 (1-inch) balls. Freeze 10 min. 

Dip balls in melted almond bark chocolate; 
place on parchment paper-covered rimmed
 baking sheet. Sprinkle with reserved candy.

 REFRIGERATE 1 hour or until firm.

Thursday, December 25, 2014

Sweet Potato Casserole

Sweet Potato Casserole 

1 1/2 lb. sweet potatoes'                               1/2c granulated sugar
1/2 cup milk                                                    1 beaten egg
3 Tbsp. butter, cubed                                      1 tsp. vanilla
3/4 cup packed brown sugar                         2/3 cup all-purpose flour
orange rind                                                 ¾ C blended oj
2 Tbsp. butter It,                                         1 cup pecan pieces
Pecan halves                                                  cinnamon
Nutmeg                                                            ginger

.Scrub and peel sweet -potatoes. 
Cut off and discard woody portions and ends.
 Cut potatoes into cubes. Cook, covered, in a small amount 
of boiling water for 25 to 30 minutes 
or till tender. Drain.

Combine hot sweet potatoes, 
granulated sugar, milk, egg, 
the 3 tablespoons butter,oj and vanilla. 
I usually temper the hot sweet potatoes
 into the egg mixture so the eggs don't cook.

 With a wooden spoon, stir to break up potatoes 
but not completely mash them. 
Put mixture into a greased 2- quart 
square baking dish. 

Combine brown sugar and flour; 
cut in the 2 tablespoons butter till mixture. 
resembles coarse crumbs. Stir in pecan pieces

and sprinkle crumb mixture on top of potatoes.

 Bake, uncovered, in a 350 degree oven about 
25 minutes, or till set. Garnish with 
pecan halves, if desired.
 Makes 8 side-dish servings. ,