Sunday, October 26, 2008

Double Layer Pumpkin Pie

4 ounces cream cheese,
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped
topping, thawed
1 (9 inch) prepared graham
cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant
vanilla pudding mix
1 (15 ounce) can solid pack
pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1.In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2.Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3.Refrigerate 4 hours, or until set.

Pumpkin Waffles

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
4 tablespoons butter, melted
1/2 cup canned pumpkin
1. Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it. (Remind your child never to touch the surface of the iron; she should touch only the handle and always cook with adult supervision.) 2. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined. 3. Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.) 4. Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.

Pumpkin Crunch Muffins

1 3/4 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup raisins, chopped nuts, or chocolate chips

3/4 cup milk

1/3 cup vegetable oil

1 egg

1/2 cup plain canned pumpkin

Brown sugarIn a large mixing bowl, mix together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves.Stir in the raisins nuts, or chocolate chips. In another bowl, mix together, milk, oil, egg, and pumpkin. Stir well.Pour the liquid ingredients onto the dry ingredients and gently stir until the dry ingredients are just moistened. Do not overmix.Generously grease muffin cups and fill 2/3 full with batter.Heavily sprinkle the top of each muffin with approximately 1 tablespoon brown sugar.Bake at 400 degrees F for 15 to 20 minutes.

Pumpkin Bread Pudding


For Bread pudding:

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes egg bread (about 10-ounces)
Caramel sauce:

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream
Powdered sugar

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Pumpkin Bisque

1 1/2 tbsp. unsalted butter

1 sm. onion, chopped

1 c. pumpkin puree or canned pumpkin

1 1/4 c. chicken broth

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. heavy cream

Salt and freshly ground pepper
In medium saucepan saute onion in butter until translucent, not brown. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat bisque until hot. Season to taste with salt and pepper.

Friday, October 24, 2008

Pumpkin Roll

3 eggs
¾ cup flour
1 cup sugar
1 tsp. baking powder
2/3 cup pumpkin
2 tsp. allspice
1 tsp. lemon juice
1 cup chopped nuts
1 cup powdered sugar 8 oz. cream cheese, softened
¼ cup butter, softened 1 tsp. vanilla

Beat eggs until think and yellow. Add pumpkin and lemon juice. Fold in flour, sugar, baking powder, and all spice. Spoon into jelly roll pan.
Sprinkle with nuts(optional). Bake at 375 for 15 minutes. Invert onto a towel
sprinkled with powdered sugar. Roll in towel as for a jelly roll. Beat
cream cheese with remaining ingredients. Unroll cake and spread cream
cheese mixture, and then reroll. Freeze roll. Thaw when ready to serve.

Pumpkin Risotto

1 tablespoon olive oil

1 tablespoon butter

2 large onions, chopped

2 cups chicken stock

2 minced garlic cloves

1 cup Arborio rice

1/4 cup dry white wine

2 cups cubed pumpkin, steamed or boiled until tender

1/4 cup grated Parmesan Reggiano cheese

2 tablespoons minced fresh parsley


freshly ground white pepper

Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.

Friday, October 17, 2008

Chicken with Pesto Pasta

This is something that I make quite often. Everyone in my family seems to like it.

2-3 chicken breasts, thawed and cut into one inch cubes
1 red pepper
1 red onion
1 pound angel hair pasta
olive oil for sauteing
For the Pesto:
2 cups fresh basil leaves or a combination of basil and parsley
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/3 cup pine nuts or walnuts
1/4 pound Parmigiano or Romano Cheese

Bring a pot of water to a boil. When the water is boiling, add pasta and cook until done (8 min or so.) Clean onion and pepper and cut into chunks. Heat some olive oil in a pan and then saute pepper and onion together until tender. Meanwhile, rub oil and salt and pepper on chicken. Add chicken to a pan and cook the chicken until is is done in the center and browned on the outside. While everything is cooking, make the pesto. For the pesto-Toast the pine nuts. Heat oil and garlic in the microwave for 20 seconds on high. Then add all of the ingredients into the food processor until paste forms. Pesto should be used at room temp.
Once pasta is finished, drain and return to pot. Add pesto and mix well with noodles. You may want to add more oil. Add chicken, onions, and pepper. Mix. Sprinkle with Parmesan cheese.

** You can buy a variety of already made pesto at the store instead of making your own. And also, add any veggies that you like for a variation.

Triple Peanut Butter Brownies

I got this from Kraft. I made it without the peanuts on top and liked it alot, but I am sure with the nuts on top would be good too. You could also half the recipe since it makes alot and is pretty rich.

Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.
What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped

Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Tuesday, October 14, 2008

Spahetti and Venison Meatballs

1 pound spaghetti
Salt, for pasta water
pasta sauce
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper

Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)

Monday, October 13, 2008

Casey's Mexican YumO!

8 oz. cream cheese - soften
small can diced green chilies (sp?)
1 small can black olives - drain
sliced jalapenos (like Trappey's)
1 can turkey chili - no beans
3 shredded chicken breasts
2 cups shredded Mexican cheese

Spread cream cheese in the pan. Layer the other ingredients in the pan. Heat for about 30 mins until
bubbly at 350 degrees.

You can omit any ingredient you would like.

Taco Soup

I got this from Beth H. and it is easy and really good. Everyone likes this in our house.

2 cans chicken, strained
1 carton chicken broth
1 can tomato sauce
1 can Rotel, strained
1 can black beans, strained
2 cups frozen corn
2 Tbsp. of olive oil
1 Tbsp cumin
1/8 tsp garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
tortillas cut in strips

Heat oil and spices in pot. Add chicken and coat with the spice mixture. Add 1/2 chicken broth, 1/2 a can of tomato sauce, beans, corn, and Rotel. Bring to a boil. Add more broth and sauce until you reach desired consistency. Simmer until dinner. Add tortilla strips before serving.
I also have served with fritos and also in a bread bowl. All ways are really good.