Pumkin Pie

Thank you Paula Dean for this yummy creamy pumpkin pie recipe.

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Rebekah made it in individual little pie shells. They were very yummy!!!

Pumpkin Cake Roll

Pumpkin Cake Roll

3 eggs 2 tsp. cinnamon
1 Cup Sugar 1 tsp. pumpkin pie spice
2/3 Cup Pumpkin ½ tsp. nutmeg
1 tsp. lemon juice ½ tsp. salt
¾ Cup Flour 1 cup chopped nuts (pecans, walnuts)
1 tsp. baking powder

Beat on high speed for 5 minutes – the 3 eggs.
Gradually beat in sugar, stir in pumpkin & lemon juice.
Stir together, then fold in dry ingredients.
Spread in greased and floured 15x10x1” Jelly roll pan.
Top with chopped nuts.

Bake at 375 degrees for 15 minutes.

Turn our on a dishtowel sprinkled with powdered sugar.
Starting at narrow end, roll towel and cake together. Cool. Unroll. Add Filling.

Filling:
Cream Cheese Frosting

1 Cup Powdered Sugar 1 8oz pkg. Cream cheese, softened
4 TBSP butter or marg, softened 1 tsp. vanilla
Combine and beat till smooth.
Spread cream cheese icing over cake roll. Roll back up without the towel.
Chill in the refrigerator until set.
Slice and serve.

Libby's Great PUMPKIN COOKIE

Libby’s Great Pumpkin Cookie

4 Cups Flour 2 Cups oats
2 tsp. baking soda 2 tsp. cinnamon
1 tsp. salt 1 ½ Cup butter/marg softened
2 Cups packed Brown Sugar 1 Cup Granulated Sugar
1 Egg 1 tsp. vanilla
1 Can (16 oz) Libby’s Solid pack Pumpkin (not pumpkin pie filling)
1 – 2 Cups semi-sweet chocolate chips

Combine Flour, oats, soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla to sugar mixture; mix well.
Add – alternating dry ingredients and pumpkin; mixing well after each addition.
Stir in Chocolate Chips.

Scoop dough onto cookie sheets

Bake 350 for 15 – 25 minutes (depending on what size cookies you make)
Until cookies are firm and lightly browned. Remove from cookie sheets and cool on wire racks.

Variation; add 1 cup raisins instead of Choc. Chips.
Cookies can be shaped into pumpkin shaped cookies and decorated as jack-0-latern cookies, using icing, candies, raisins or nuts.

Cakes... 2007

I was looking through pictures from the past year for another post, and decided I wanted to put pic's of cakes I've made all in one place... so here are the cakes from the past year. To start with in February: We had Rebekah who turned 16 and since she got her Drivers License that morning, I decided to do the Drivers License cake... It's not every day you can do that cake for someone... :-)

Next in March was Amanda's Birthday... we saw this yummy cake on the Take Home Chef t.v. show, and so I made that, it was Yummy! I think it had like a brownie bottom and white chocolate mouse type top with the Fresh strawberries. Then she just had this little cupcake tower for her birthday cake for her party, since she didn't really have a theme or anything.

On April 1st we had the Elders over for dinner. The kids wanted to do a big April Fools meal, so we looked on line and found some fun idea's and expanded on what we did a few years back to another set of missionaries. We told them since Liam's Birthday was in April we were celebrating it... We had Mini Hamburgers (nilla wafer buns covered with sesame seeds that stayed in place with a light spread of Apricot jelly. They were filled with peppermint pattie burgers, green coconut lettuce, and red and yellow icing for ketchup and mustard). The grilled cheese's were angle food slices grilled and orange icing/cheese. The little chicken pot pie's had vanilla pudding and dried apples for the chicken, and we made peas and carrots out of starburst candies. The nuggets, were actually banana's rolled in peanut butter then graham cracker crumbs. And for the cake... Meat Loaf iced with mashed potatoes and decorated with ketchup.

Then For Liam's actual birthday the end of April he got a cake with cars. He loved all the little cars that he got to keep off the top of it! Better than the actual cake!

Sariahs' birthday came next in May, and her favorite colors these days are yellow and purple so we did that, and then her cake for her birthday party was a sleepover cake for the occasion.

We have a break from birthdays over the summer and in Sept. Marissa wanted a make up/make over birthday party.

For Hannah's birthday in Dec

we went to this party place called Off the Walls.

Later in the month Sariah made me a yummy home made lemon cake with a lemon glaze. Liam got to it before we did so it's missing a piece. ;-) and then she made dad a cake for the big '40'.

5 Cup Salad or Ambrosia Salad

5 Cup/Ambrosia Salad

1 can Pineapple Chunks, drained
1 can Mandarin orange segments, drained
1 cup Sour Cream
1 cup Coconut
1 cup mini marshmallows

Mix all together in bowl. Chill and serve.

I like this recipe because I usually have all the ingredients on hand so if I need to make something at the last minute... There you go, Yummy Fruit Salad!

My mom used to make this all the time, so for me it's a little bit of a memory as well...

Russian Refresher Mix

2 Cups powdered oange drink mix (tang)
1 (3 oz)PKG presweetened powdered lemonade mix
1 Cup Sugar
1 tsp cinnamon
1/2 tsp ground cloves

Combine all ingredients in a large bowl. Mix well. Put in air tight containers. Label.
Makes abt. 3 1/2 cups mix.

To make Drink:
Add 2-3 tsp. mix to 1 C of hot water.
Stir.

Hawaiian Haystack

2 cans cream of chicken soup
1 Cup chicken broth
2 cups chicken mix (make a mix, thawed) (recipe below)
4 cups cooked rice
1 can chow mein noodles
3 med. tomatoes, chopped or sliced
1 cup chopped celery
1/2 c chopped green pepper
1/2 c chopped green onion
1 (20 oz) can Pineapple chunks, drained
1 c grated cheddar cheese
1/2 c slivered almonds
1/2 c coconut

Combine soup, broth, and chicken mix to make gravy. Simmer until heated through.

Serve over Rice, then add toppings.


CHICKEN MIX (Make-a-mix)
11 lbs chicken (4 med fryers), cut up4 qts cold water
3 TBSP parsley flakes
4 Carrots, peeled and chopped, sliced
4 tsp salt
1/2 tsp pepper
2 tsp basil

combine all ingredients in a large kettle or dutch oven. Cover and cook over high heat, till water boils. Simmer till meat is tender, abt 1 1/2 hrs. Remove from heat. Strain broth and refrigerate till fat can be skimmed off. Cool chicken, then remove and discard bones and skin. Put chickem mix into six 1 pint containers with 1/2 inch space at the top. Pour broth into six more 1 pint containers, with 1/2 inch at top. Seal and label containers. Freeze, use within 3 months.

For one meal at a time reduce the amount of chicken and use 2 carrots, and reduce other ingred.'s and make as directed. Use 1 cup broth for the gravy.

Chicken Rice-a-Roni stuffing Cassarole

Chicken
1 box Rice - A - Roni
1 can Cream of Chicken soup
1 Cup Sour Cream
1 Box Stove top stuffing
4 TBSP Butter
1 Cup Hot Water

Make rice-a-roni, spread in bottom of cassarole dish
Cook Chicken with seasoning, (Grill, Fry, etc.)
Cut up Chicken and spread over rice
Mix Soup and sour cream, spread over Chicken
Mix stuffing with 4 TBSP melted butter, spread over soup mixture



When ready to bake
Pour 1 Cup Hot Water over stuffing.
Cover with foil.

Bake 350 degrees for abt. 50 minutes.

Thanks Natalie Palmer, one of my kids favorite meals!!! pretty quick and easy, with stuff you have on hand.

The Best Blueberry Muffins

Wendee Lynn

12 Reg. Muffins

1/2 C (1 stick) Butter, Room Temp
1 TBSP Sugar (or slightly less depending on the tartness or sweetness of blueberries)
2 LG. Eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 C. Blueberries (mash the 1/2 C. w/ fork)
2 C Flour
1/2 C Milk
1 TBSP Sugar mixed with 1/4 tsp ground nutmeg

Heat Oven to 375 degrees Greese 12 Reg. Muffin cups, including the area between each cup, or use foil cups.

In Mixing Bowl
Beat Butter until creamy.
Beat in sugar until pale and fluffy
Beat in Eggs, one at a time
Beat in Vanilla, baking powder, and salt
Mix mashed blueberries into batter.
Fold in half the flour with a spatula, then half the milk.
Add remaining flour, then milk.
Fold in remaining blueberries.

Scooop batter into mufin cups.
Sprinkle with nutmeg sugar.

Bake 25-30 minutes, or until golden brown.
Let muffins cool at least 30 minutes in the pan before moving.

Raspberry Truffle Tart

CRUST:
6 TBSP Butter
1/3 Cup Cocoa
1/2 Cup Sugar
1/2 tsp Vanilla
3/4 Cup Flour
1/8 tsp Salt

Beat butter and sugar until fluffy. Add the rest. Mix. Press in bottom and 3/4 inch up the sides in a greased springform pan.

Bake 8-10 min's in 350 degree oven.
Cool completley, and remove from pan (although I usually don't remove from pan until I'm ready to serve).

FILLING:
1 1/4 Cup Heavy Whipping Cream
10 oz. Semi Sweet Chocolate (chips)
5 TBSP Raspberry Puree (I use frozen raspberries, let them thaw, and mash through a small wire strainer to get the puree. you can do it without removing the seeds and just smash the raspberries in a bowl, but the seeds make it a lot harder to eat).

Mix chocolate and raspberry puree in a micro safe dish. Heat 2 minutes in microwave. Stir with a whisk, and heat another 30 seconds. Pour the cold whipping cream into the choc mixture and stir until smooth, hen pour into the crust. Cool at room temp, until set, then refrigerate.

Serve with more raspberry puree and whole raspberries over the top.

this is to die for! Yummy!!!!!
thank you to Diana Stucki for sharing this recipe with me oh so many years ago now! This is Rebekah's favorite and her request yearly for her birthday cake!

Calypso Chicken Salad

From Tandy Stephens

1 TBSP Minced Onion
1 TBSP Lemon Juice
1 TBSP Soy Sauce
1 TBSP Curry Powder
½ tsp Ginger
1 Cup Mayonnaise

Mix ingredients for sauce together

1 Cup Chopped Green Pepper
1 Lb. boiled chopped Chicken
1 can Pineapple tidbits
1 Cup Seedless red/purple grapes halved
1 8 oz. can Water Chestnuts, chopped
1 2oz jar Pimentos, drained and chopped

Mix all ingredients together with the sauce.
Top with slivered almonds, toasted

(Nice served in lettuce bowls with Avocado slices).
Best if made the day before and you let sit in fridge over night for flavors to blend. Yum!!!