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

Filling
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

Toppings
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.

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!

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