Sunday, November 29, 2009

Pumpkin Pie

This Thanksgiving, I decided to try and make homemade everything and pies were on that list. I am not a fan of pumpkin pie, but Kevin loves it. Oddly enough, these were the only items from scratch that I made. Who has the time, right?

Pumpkin Pie

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 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

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 pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and 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.

Again, I am not a person who likes Pumpkin Pie, but I can tell you that one pie went home with the in laws and the other has been eaten by Kevin. I have heard zero complaints. Maybe Kevin knows better...

Pumpkin Streusel

This recipe caught my eye in the Sunday paper coupon section. Recipe courtesy of Betty Crocker.

Pumpkin Streusel

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

1/3 cup chocolate topping
1/3 cup caramel topping

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Dessert Rating: 4 out of 5 stars. If you do not like the consistency of pumpkin pie, this recipe is not for you. Kevin loved it.

Tuesday, November 17, 2009

Cocktail Meatballs - Only 3 yummy ingredients!

These have been around forever, but they are so easy and so yummy, how could I not include them here?

Cocktail Meatballs

1 bag of frozen pre-made meatballs
1 large jar of grape jelly
2 jars of chili sauce

Mix all ingredients in a slowcooker. Cover and cook on low for 4 hours. Stir well before serving.

That's it! So easy!

Sunday, November 1, 2009

Olive, Onion and Cheese Appetizers. Yum!

This is an old family recipe that's easy to make!

Olive, Onion and Cheese Appetizers

2 cans chopped olives
1 chopped Spanish onion
3 tbsp Real Mayonnaise
2 c. shredded cheddar cheese
1 rye party loaf

Preheat oven to 425. Line cookie sheet with rye loaf slices. In a medium bowl, mix olives, onion, cheese and mayo together. Spoon 1 tsp. of the olive, onion and cheese mixture onto the slices of rye. Spread evenly to cover each slice. Bake until cheese is melted and bread is toasted, approx. 8 minutes