Pumpkin Pie

I look forward to trying this later this week!

For a great tutorial on roasting your own pumpkin, go HERE

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust
• 
  

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Spiced Maple Syrup

Ingredients

• cheesecloth
• kitchen twine
• 1 1/2 cups pure maple syrup
• 8 black peppercorns
• 6 whole allspice
• 6 whole cloves
• 2 (3-inch) cinnamon sticks
• 3 orange zest strips

Instructions

1. Add the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.
2. Add the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.
3. Pour the syrup into a container. Cover and chill for 24 hours.
4. Warm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.

I am so excited to try this one out tomorrow. I got it from my new recipe find.....

BAKED BREE

She has some great recipes over there.

Enchilada Pasta Bake

4-1/2 cups medium pasta shells, uncooked

2 tsp. oil

1 yellow onion, chopped

1 red pepper, chopped

1 pkg. (35 g) 40%-less-sodium taco seasoning mix

1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, undrained

2 cups chopped cooked chicken

1 can (14 fl oz/398 mL) no-salt-added black beans, rinsed

3 green onions, thinly sliced, divided

1/3 cup chopped fresh cilantro, divided

2 cups Kraft Tex Mex Shredded Cheese

HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and halfeach of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

* You can serve this with Sour Cream and Salsa on top or on the side.

No Beans Chili

One Pound Of Bacon Cut Into Very Small Pieces.
Five Pounds Of Lean Trimmed Small Cubes Of Beef Brisket.
1/3 Cup McCormick Chili Powder.
1 Large Heaping Tablespoon Minced Fresh Garlic.
1 Large Heaping Tablespoon Ground Cayenne Pepper.
1 Tablespoon Cumin.
1 Tablespoon Oregano.
1 Tablespoon Ground Sea Salt.
1 Tablespoon Black Pepper.
3 Four Ounce Cans Green Chili's.
36 ounces  Apple Juice
1 28 Ounce Can Diced Tomatoes.
1 Teaspoon Coriander.
1 Six Ounce Can Tomato Paste.
1 Ounce Unsweetened Chocolate Very Coarsely Chopped. 
1/2 cup milk

One Pound Of Red Sweet Onion Diced Very Fine.

Your chocolate needs to be chopped up fine and it deepens the flavor of this delicious chili and darkens the sauce. I even use my fine cheese grater and grate the chocolate.

You will want to start with a large skillet. In it you want to place your diced up bacon and cook until crisp. Move bacon to slow cooker, and drain most of the grease from the pan. Using the remaining grease, cook your diced onion and your garlic until tender. Transfer to crock pot.

Now you will want to add all your other ingredients and cook on either high for 2 hours, or low for 6 hours. 

Your chili should now be done and ready to eat. Test it out by trying a couple pieces of your meat. It should be tender by now and starting to come apart. If its not tender keep cooking until your meat is tender. Add another 12 ounces of apple juice if your chili gets to thick. If you want more hot add more ground cayenne pepper. If it is too hot, add more milk. 

You can serve your chili with a garnish of shredded cheddar cheese, fine chopped cilantro, and/or sour cream. 

Easy Flaky Pastry Recipe

Ingredients

2/3 cup all-purpose flour
1 pinch salt
2 tbsp cold butter
2 tbsp cold lard
1 tbsp ice water, (approx)
2 tsp milk
1/2 tsp vinegar

Preparation:

In bowl, combine flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk together water, milk and vinegar; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp more water if too dry. Press into disc. Wrap and refrigerate until chilled, about 30 minutes, or for up to 24 hours.

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Turkey Pot Pie

Ingredients

1 tbsp  vegetable oil
1/2 onion, diced
1 cup  chopped leeks, (white and light green parts only)
1 cup  chopped celery
1 cup  chopped carrot
8 oz  cremini mushrooms, quartered
1 clove garlic, minced
1/3 cup  all-purpose flour
1/2 tsp  salt
1/2 tsp  dried thyme
1/4 tsp  pepper
1/4 tsp  dried savory
6 cups  Homemade Turkey Stock Recipe
4 cups  chopped cooked turkey
1 cup  frozen peas
1 Easy Flaky Pastry Recipe

Directions:

In a pot, heat oil over medium heat; cook onion, leeks, celery and carrot, stirring occasionally, until softened, about 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add flour, salt, thyme, pepper and savory; cook, stirring, for 1 minute. Slowly pour in stock, stirring and scraping up browned bits; bring to boil. Reduce heat and simmer for 10 minutes. Stir in turkey and peas. Pour into 6- to 8-cup (1.5 to 2 L) casserole dish. On lightly floured surface, roll out pastry to fit top of casserole dish. Press over dish; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Brush top with water; cut steam vents. Bake in 400°F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 20 minutes.

Fire Ant Anthill Cake

Ingredients

Chocolate Cake
Chocolate Icing
1/2 cup (125 mL) chocolate cookie crumbs
Sugar-coated green sour candy strips
Red candy-coated chocolate pieces, (such as M&Ms)
Mini red candy-coated pieces, (such as M&Ms Mini)
Black Royal Icing
White candy-coated mints

Preparation:

Place rectangular cake on serving tray; spread with two-thirds of the Cocoa Icing. Place dome cake on one narrow end for anthill; cover with remaining icing.

Sprinkle cake all over with cookie crumbs to look like soil. Press green candy strips onto bottom edges of rectangular cake for grass. Cut fringe along 1 edge of equal amount of green candy strips; press onto cake so grass stands above top edge. For ants, line up 1 large and 2 mini candy-coated chocolate pieces for each ant body. With piping bag and using black icing, pipe dots between candies; pipe line of icing along top to attach. Let dry. Turn over and pipe 6 legs; let dry. Press ants all over top of cake and anthill. Arrange white candy rocks on cake.

Devilled Giant Spider Eggs

*Cracking the shells then submerging them in dye gives them the cool spiderweb pattern.
1/4 tsp black paste food coloring
12 eggs
1/4 cup finely dices celery
1/4 cup finely diced sweet gherkin pickles
1/4 cup mayonnaise
2 Tbsp chopped green onion (green part only)
1/4 tsp chipolte chili powder
1/4 tsp salt

IN saucepan, whisk food coloring with6 cups water. Add eggs; bring to a boil. Remove from heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs, 1 at a time, to a paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting it open. Transfer eggs to large bowl. Cover with cooking water, and refrigerate for 1 hour or until cool. Peel eggs and half lengthwise. Arrange whites o platter and transfer yolks to bowl. Add celery, pickles, mayo, onion, chili powder, and salt to yolks. Mash to combine, adding more mayo if desired. Spoon or pipe into egg whites.

Creamy Cricket Dip

Prep: 10 minutes
Cook: 5 minutes
Chill: 1 hr
Serves well with plain chips, tortilla chips, and fresh veggies.

2cups frozen green peas
1/2 cup cream cheese
1/2 cup mayonnaise
1 clove garlic, chopped
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp dried mint

In saucepan of boiling water, cook peas until tender, about 5 minutes. Drain and transfer to food processor. Add cream cheese, mayo, garlic, lemon juice, slat and mint; puree until smooth. Refrigerate for at least one hour before serving.

Baked Mini Donuts

Donuts
2 cups flour
3/4 cup sugar
2 tsp Baking Powder
3/4 milk
1 tsp salt
2 eggs, beaten
1 tsp vanilla
1 Tbsp shortening, melted
1/4 tsp nutmeg
1/4 tsp cinnamon

Glaze
1 cup confectioners sugar
2 Tbsp HOT water

Directions
Preheat oven to 325F. Lightly spray petite donut pan with cooking oil. IN a bowl, ix together flour, sugar, baking powder, and salt. Add shortening, eggs, milk and vanilla. Beat until well blended. Fill each petite donut hole 2/3 full. Bake 8 minutes or until tops spring back when lightly touched. Cool. Remove from pan and dip in glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut. Petite donuts may also be dipped into cinnamon sugar instead of glaze. When pan has cooled, wipe clean with cloth or paper towl and repeat process with remaining dough. Makes approx. 36 petite donuts.

Baking Powder Bread

4 c flour
6 tsp Baking Powder
1 tsp salt
1/2 tsp sugar
1 Tbsp melted shortening
1 1/2 c milk

Mix dry ingredients together. Add shortening and some milk to batter. Slowly add remaining milk until you reach a stiff dough. Bake in greased pan for about 55 minutes at 350F.

IMPORTANT: When working with baking powder or baking soda, do not beat the batter; stir only enough to just moisten the dry ingredients. There may still be lumps remaining in the dough, but this is okay. the more you mix a quick-bread batter, the more you develop the flour's gluten, and the tougher the resulting bread.

Baking Powder Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 2/3 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
3. Roll dough out on a lightly floured surface. Cut dough into biscuits.
4. Bake in preheated oven for 15 minutes, or until golden brown.

Irish Soda Bread

Ingredients:
3 Cups flour
1 Tbsp Baking Powder
1/3 cup white sugar
1 tsp salt
1 tsp baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Directions:

1. Preheat oven to 325F. Grease a 9x5 loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. In separate bowl, whisk egg. Blend buttermilk with egg and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour dough into prepared pan.
3. Bake for 65-70 minutes, or until toothpick inserted in bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight for best flavor.

Awesome Omelette

1 Tbsp extra virgin olive oil
1/4 cup diced green pepper
1/4 cup diced red pepper
few slices red onion, chopped
1/2 cup mushrooms, sliced
1 lrg egg
3 egg whites(or just 3 lrg eggs instead of one egg, and egg whites)
2 tsp crumbled goat cheese

Heat oil in small skillet over medium heat. Add peppers, onion, and mushrooms. Saute until veggies are softened.When veggies are soft, remove from pan, and set aside.
Meanwhile, beat eggs with wire whisk in a small bowl until blended. pour eggs into skillet and cook several minutes over medium heat until  the eggs are set. Spread the veggies evenly over one side of cook egg, top with cheese,  and use spatula to fold Omelette in half onto itself. Remove from heat and let sit 1-2 minutes. Remove from pan and serve.

Gluten-Free Sugar Cookies - #2

1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder

Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).

GF Homemade Oreos

Homemade Oreo Cookies

2 boxes chocolate cake mix
½ cup butter
4 eggs

Preheat oven to 350 F. With an electric mixer beat cake mixes, butter, and eggs together. Spoon dough onto ungreased cookie sheet (keep in mind, not too big). Bake for 9 – 12 minutes. When cool, ice bottom of one cookie with cream cheese icing then press another cookie to it making a sandwich. (With the Kinnikinnick Gluten-free cake mix you will want to use 1-2 extra eggs for best results—you’ll know it’s enough when the mixture is moist and can form balls)

Cream Cheese Icing

1-250g package of cream cheese
½ cup butter
3-4 cups icing sugar

Cream the cream cheese and butter together using an electric mixer. Add icing sugar gradually until desired consistency is achieved.

Fruit Smiles

I am looking forward to trying this one out this weekend when I have time to actually do this. Looks SO GOOD!

Kraft Canada - Fruit Smiles

Sweetheart Chocolate Lollipops

4 squares Baker's Unsweetened Chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour

4 squares Baker's White Chocolate

Assorted Valentine sprinkles

lollipop sticks

PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

SHAPE dough into 2-inch balls; insert lollipop stick into top of each ball. Place, 2 inches apart, on greased baking sheets.

BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Melt white chocolate as directed on package. Drizzle over lollipops; decorate with sprinkles. Let stand until chocolate coating is firm.

Potato Casserole

Also known as Funeral Potatoes

Ingredients

32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted
 
Directions

1.Grease 9x13 baking dish and preheat oven to 350
2.In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3.Gently fold hash browns into mixture.
4.Pour mixture into pan.
5.Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
6.Bake for 30 minutes.
7.*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
 
You can also alter this recipe in so many other ways. Some are: Ham/Turkey/Bacon bits added
Different cheese types/flavors
Different Condensed Cream Soups
Green onions instead of white
Chives instead/as well as onions
Adding peppers for color, kick and flavor.
Chips/bread crumbs instead of corn flakes

Honey Butter

SO YUMMY!

3/4 cup butter
1/3 cup honey

1.In a small bowl mix butter and honey until smooth.
2.Store, covered, in the refrigerator.