Tuesday, November 30, 2010
Monday, November 29, 2010
1 can (15 oz) pumpin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed brown sugar
2 eggs, slightly beaten
2 t. grated fresh ginger
1 t. pumpkin pie spice
1/4 t. salt
1 frozen deep dish pie crust
1/2 cup crushed gingersnap cookies (about 9)
2 T. packed brown sugar
2 T. all purpose flour
2 T. butter, softened
1/4 cup chopped pecans
Heat oven to 425 degrees. Place cookie sheet on oven rack. In large bowl, mix filling ingredients. Pour into pie crust.
Bake pie on cookie sheet 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Sprinkle streusel over filling. Bake at 350 degrees for 25 to 30 minutes longer or until knife inserted in center comes out clean.
Cool completely on cooling rack, about 3 hours. Cover and referage any remaining pie. Enjoy!!
ALEXIS NOTES: I used FF evaporated milk and whole wheat flour. I did make the crust put it just wasn't up to snuff to share.
- 4 large sweet potatoes
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/3 cup butter, melted
- 1 teaspoon maple syrup
- 1 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, melted
- 1 cup chopped pecans
- 2 cups mini marshmallows
1. Bake sweet potatoes at 400 degrees for 45-60 minutes until tender.
2. Peel and mash the baked sweet potatoes. Add sugar, eggs, milk, salt, melted butter and maple syrup. Mix well and transfer into a greased 9×13-inch dish.
3. Mix the brown sugar, flour, melted butter and pecans in a separate bowl. Crumble mixture evenly over sweet potatoes in diagonal rows.
4. Bake at 350 degrees F for 25 minutes. Add mini marshmallows to alternate rows and bake for an additional 15 minutes until the marshmallows are golden brown.
ALEXIS NOTES: I used yams, sugar substitute, wheat flour and they were out of the mini marshmallows so I took big ones and cut them up!
Sunday, November 28, 2010
- 16-ounce bag stuffing cubes
- 6 tablespoons unsalted butter, plus more for greasing the pan and topping
- 1 pound fresh sage sausage, casing removed
- 1 medium onion, chopped
- 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
- 1 to 2 ribs celery with leaves, chopped
- 1/2 teaspoon kosher salt
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup walnut pieces, toasted (See Note)
- 2 eggs, beaten
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack thedressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkeypan drippings or melted butter over the top. Cook until the top iscrisp and golden, about 20 minutes more. Set immediately or warm.
- Unsalted butter, for greasing
- 8 ounces macaroni
- 2 1/2 cups cold milk
- 4 ounces provolone cheese, coarsely grated
- 4 ounces aged Asiago cheese, coarsely grated
- 2 large eggs
- 2 scallions, white and green parts, chopped
- 3 slices white sandwich bread, torn into small pieces
- 3 strips bacon
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- Kosher salt
Preheat the oven to 375 degrees F. Butter a 2-quart shallowcasserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoonsdrippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Tuesday, November 23, 2010
- 1/4 cup butter
- package of marshmallows
- 6 cups crispy rice cereal
- chocolate sandwich cookies
- chocolate frosting
- candy corn
- 1 (250g/8oz) package spreadable cream cheese, room temperature
- 1 cup pumpkin pie filling
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon vanilla
- 1/4 cup sour cream
- Cream together cream cheese and pie filling until smooth. Stir in cinnamon, ginger, vanilla and sour cream. Refrigerate 2 hours before serving.
- Serve with graham crackers, ginger snaps, cinnamon cookies or fruit such as apples and pears.
Monday, November 22, 2010
1/4 cup light brown sugar, packed
1/4 cup old-fashioned oats
2 tablespoons flour
2 teaspoons cinnamon
1/4 cup creamy peanut butter
8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
6 eggs, beaten to blend
1/3 cup milk
12 slices firm white or egg bread
3 to 4 bananas, sliced 1/4-inch thick
Maple syrup, optional
For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside.
Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish.
Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices.
Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon.
Have oven heating to 375 degrees.
Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice.
Bake at 375 degrees for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired.
Makes 12 (half-sandwich) servings
Caramel Apple Cookies
Makes 2 dozen cookies
1/2 cup margarine, softened
1/4 cup dulce de leche or melted caramels
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup diced Granny Smith apple (from 1 large apple)
Heat oven to 375°F. Mix margarine, caramel, sugars, egg, and vanilla thoroughly. Blend dry ingredients and stir in. Stir in apples.
Round teaspoonfuls of dough with your hands and place on an ungreased baking sheet about 2 inches apart. Bake 5 minutes and then flatten cookies slightly with the bottom of a glass. Bake for 7 to 10 minutes more (12 to 15 minutes total) or until set. Cool on the sheet for about 3 minutes before transferring to a wire rack and cooling completely.
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