2 lbs sweet potatoes (about 5 - 3"x 5" potatoes)
3/4 cup softened butter
1/2 cup firmly packed light brown sugar
1 cup white sugar
1 heaping tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp pumpkin pie spice
Dash allspice
1/2 cup evaporated milk
Drizzle of pure maple syrup (maybe 1 Tbsp)
1/4 cup Praline liqueur
2 eggs
1/2 tsp vanilla
2 pie shells, thawed
Preheat oven to 425^F.
Prick the bottom and sides of the the thawed crusts with a fork and bake for about 6 minutes. Let cool.
Combine the potatoes, butter, sugars, spices and salt in a large mixing bowl and beat until well combined. Add evaporated milk, maple syrup, liqueur, eggs and vanilla and beat well. Pour into the pie shells and swirl the top with a spatula (it's just not a good pie without those little peaks on top!)
Bake at 425^F for 15 minutes then reduce the heat to 350^F (don't open the oven!) and bake another 45 minutes or until the pie is set in the middle.
Remove from the oven and cool.
Yum!!!
Thursday, November 22, 2012
Tuesday, November 20, 2012
Cheeseburger Soup
Cheeseburger Soup
1 lb ground chuck
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 tsp dried basil
1 tsp parsley
3 Tbsp flour
1/2 cup water
32 oz carton beef broth
32 oz bag frozen cubed or shredded hash browns
8 oz Velveeta cheese, cubed
2+ cups milk
In a large soup pot, brown beef and crumble chuck with onion, celery, carrots, basil and parsley. Drain if necessary (I used really lean meat and actually had to add a teensy bit of olive oil). Add broth and hash browns (I only used about 3/4 of the bag - personal choice!), bring to a boil and simmer 12 minutes. Meanwhile, whisk the flour and water in a small bowl until smooth. Stir into soup. Simmer and then add the cheese, stirring until it melts. Add milk, according to desired amount of creaminess you prefer. Taste and season with salt and pepper if necessary.
This was really good soup! From e-Meals.
1 lb ground chuck
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 tsp dried basil
1 tsp parsley
3 Tbsp flour
1/2 cup water
32 oz carton beef broth
32 oz bag frozen cubed or shredded hash browns
8 oz Velveeta cheese, cubed
2+ cups milk
In a large soup pot, brown beef and crumble chuck with onion, celery, carrots, basil and parsley. Drain if necessary (I used really lean meat and actually had to add a teensy bit of olive oil). Add broth and hash browns (I only used about 3/4 of the bag - personal choice!), bring to a boil and simmer 12 minutes. Meanwhile, whisk the flour and water in a small bowl until smooth. Stir into soup. Simmer and then add the cheese, stirring until it melts. Add milk, according to desired amount of creaminess you prefer. Taste and season with salt and pepper if necessary.
This was really good soup! From e-Meals.
Beef Stew
Beef Stew
2 Tbsp olive oil
2-3 Tbsp butter
2 lbs lean beef chuck or round, cut into 1-inch cubes
Garlic Salt & Pepper
About 1 cup all-purpose flour
1 large sweet onion, coarsely chopped
2 stalks celery, coarsely chopped
1 cup Marsala
1 packet McCormick's Beef Stew seasoning mix
32-oz carton low sodium beef broth
2-3 cups water
4 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces
1 cup frozen mixed vegetables
Heat the oil and 2 tbsp butter in a Dutch oven. Season the beef cubes with garlic salt and pepper and then toss them in the flour to coat. Brown in hot oil in batches (don't over crowd) and remove to a plate.
After all the meat has been browned, saute the onion in the same pot (add remaining tablespoon of
butter if necessary) for about 3 minutes. Add the celery and continue cooking another 3 or 4 minutes, stirring to scrape up the browned bits in the bottom of the pan. Stir in the Marsala and cook about 5 minutes. Stir in beef stew seasoning mix, beef broth and water and bring to a boil. Reduce heat and simmer about 1 hour, stirring occasionally.
Once the beef is nice and tender, add the carrots and cook about 10 minutes, then add the potatoes and cook another 10 minutes or so. Add the mixed veggies and simmer until the potatoes and carrots are done. Taste and season with salt and pepper if necessary.
Serve with biscuits. Yum!
2 Tbsp olive oil
2-3 Tbsp butter
2 lbs lean beef chuck or round, cut into 1-inch cubes
Garlic Salt & Pepper
About 1 cup all-purpose flour
1 large sweet onion, coarsely chopped
2 stalks celery, coarsely chopped
1 cup Marsala
1 packet McCormick's Beef Stew seasoning mix
32-oz carton low sodium beef broth
2-3 cups water
4 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces
1 cup frozen mixed vegetables
Heat the oil and 2 tbsp butter in a Dutch oven. Season the beef cubes with garlic salt and pepper and then toss them in the flour to coat. Brown in hot oil in batches (don't over crowd) and remove to a plate.
After all the meat has been browned, saute the onion in the same pot (add remaining tablespoon of
butter if necessary) for about 3 minutes. Add the celery and continue cooking another 3 or 4 minutes, stirring to scrape up the browned bits in the bottom of the pan. Stir in the Marsala and cook about 5 minutes. Stir in beef stew seasoning mix, beef broth and water and bring to a boil. Reduce heat and simmer about 1 hour, stirring occasionally.
Once the beef is nice and tender, add the carrots and cook about 10 minutes, then add the potatoes and cook another 10 minutes or so. Add the mixed veggies and simmer until the potatoes and carrots are done. Taste and season with salt and pepper if necessary.
Serve with biscuits. Yum!
Sunday, November 18, 2012
KAF's Smooth and Spicy Pumpkin Pie
I decided to experiment with a Pumpkin Pie today. I've never personally made one in all my years of baking! My family prefers Sweet Potato Pie (at least for the last 4 generations!) so that's what we always have for Thanksgiving. When I impulsively decided to mix this one up, I have to admit I was worried at the amount of milk in the recipe. It looks more like soup than a pie filling! My husband, who grew up on Pumpkin Pies, even looked a little concerned when he wandered into the kitchen for a glass of iced tea. He became a convert to Sweet Potato Pie the first year we were together and he LOVES them! He said, "I hope it tastes like your Sweet Potato Pie", cocked his eyebrow doubtfully at the bowl, and then wandered back out of the kitchen. He's cute.
KAF's Smooth and Spicy Pumpkin Pie
a single 9" pie crust (I used a deep dish pie shell from the freezer)
2 tablespoons all-purpose flour
1 tsp cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1 1/2 cups canned pumpkin (the whole 15-oz can!)
2 tablespoons light corn syrup
12-ounce can evaporated milk
2 large eggs, lightly beaten
Thaw the pie crust if you don't make your own.
In a large bowl, combine the flour, cinnamon, cloves nutmeg, ginger, salt, and brown sugar. Mix in the pumpkin, corn syrup and evaporated milk. Let stand for 30 to 60 minutes to allow the flavors to meld. Never heard of doing this for a pie before, but I'm game. Actually, the recipe said you could allow it meld overnight in the fridge but that just won't work for impulsive pie makers! I decided to give it 45 minutes.
While the pumpkin mixture is melding, make sure you have one oven rack in the lowest position and another in the middle. Preheat the oven to 450^ F.
When your melding time is up, beat 2 eggs and whisk them into the pumpkin mixture. Pour into the pie shell (you definitely need a deep dish shell! or maybe a 10" crust!) Cover the edges with foil or those handy dandy crust shields and place the pie on the bottom shelf of the oven.
Bake for 15 minutes, then move the pie to the middle shelf and reduce the heat to 350^F. Continue baking for 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out moist, but clean. The temperature in the center should be 175^ if you want to test it.
Remove from the oven and cool to room temperature (or chill it) until you're ready to serve.
My opinion: This is a very tasty pie, not too sweet, maybe a little too much nutmeg. However, it's not as good as a Sweet Potato Pie. John agrees. It's not as dense or flavorful as Sweet Potato.
KAF's Smooth and Spicy Pumpkin Pie
a single 9" pie crust (I used a deep dish pie shell from the freezer)
2 tablespoons all-purpose flour
1 tsp cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1 1/2 cups canned pumpkin (the whole 15-oz can!)
2 tablespoons light corn syrup
12-ounce can evaporated milk
2 large eggs, lightly beaten
Thaw the pie crust if you don't make your own.
In a large bowl, combine the flour, cinnamon, cloves nutmeg, ginger, salt, and brown sugar. Mix in the pumpkin, corn syrup and evaporated milk. Let stand for 30 to 60 minutes to allow the flavors to meld. Never heard of doing this for a pie before, but I'm game. Actually, the recipe said you could allow it meld overnight in the fridge but that just won't work for impulsive pie makers! I decided to give it 45 minutes.
While the pumpkin mixture is melding, make sure you have one oven rack in the lowest position and another in the middle. Preheat the oven to 450^ F.
When your melding time is up, beat 2 eggs and whisk them into the pumpkin mixture. Pour into the pie shell (you definitely need a deep dish shell! or maybe a 10" crust!) Cover the edges with foil or those handy dandy crust shields and place the pie on the bottom shelf of the oven.
Bake for 15 minutes, then move the pie to the middle shelf and reduce the heat to 350^F. Continue baking for 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out moist, but clean. The temperature in the center should be 175^ if you want to test it.
Remove from the oven and cool to room temperature (or chill it) until you're ready to serve.
My opinion: This is a very tasty pie, not too sweet, maybe a little too much nutmeg. However, it's not as good as a Sweet Potato Pie. John agrees. It's not as dense or flavorful as Sweet Potato.
Sunday, November 4, 2012
Trisha's Pecan Pie
Trisha's Pecan Pie
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup butter, melted
2 Tbsp milk
1 Tbsp all-purpose flour
1 1/2 tsp vanilla
1 9-inch deep dish pie shell, thawed (or homemade pastry)
1 cup pecan halves
Preheat oven to 325^F.
In a large bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla and stir to combine. Pour into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools.
Serve topped with vanilla ice cream or a dollop of whipped cream.
I saw this recipe on the Thanksgiving section of foodnetwork.com and since I've always been a Trisha Yearwood fan, I could not resist trying it! This pie is fabulous!
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup butter, melted
2 Tbsp milk
1 Tbsp all-purpose flour
1 1/2 tsp vanilla
1 9-inch deep dish pie shell, thawed (or homemade pastry)
1 cup pecan halves
Preheat oven to 325^F.
In a large bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla and stir to combine. Pour into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools.
Serve topped with vanilla ice cream or a dollop of whipped cream.
I saw this recipe on the Thanksgiving section of foodnetwork.com and since I've always been a Trisha Yearwood fan, I could not resist trying it! This pie is fabulous!
Sunday, October 21, 2012
Baked Garlic Brown Sugar Chicken
4 boneless skinless chicken breasts
1 Tbsp olive oil
4 tsp minced roasted garlic
4 Tbsp brown sugar
Preheat oven to 500°F. Line a casserole dish with aluminum foil and spray it lightly with cooking spray. Place the chicken breasts in the casserole and sprinkle with salt and pepper to taste.
In small sauté pan, sauté garlic with the oil for a minute or so. Remove from heat and stir in brown sugar. Spread warm mixture over the chicken breasts.
Bake uncovered for 15-30 minutes.
This was a little too sweet for my taste, but not bad. Found on Pinterist.
1 Tbsp olive oil
4 tsp minced roasted garlic
4 Tbsp brown sugar
Preheat oven to 500°F. Line a casserole dish with aluminum foil and spray it lightly with cooking spray. Place the chicken breasts in the casserole and sprinkle with salt and pepper to taste.
In small sauté pan, sauté garlic with the oil for a minute or so. Remove from heat and stir in brown sugar. Spread warm mixture over the chicken breasts.
Bake uncovered for 15-30 minutes.
This was a little too sweet for my taste, but not bad. Found on Pinterist.
Saturday, October 20, 2012
Mexican Meatball Soup
Mexican Meatball Soup
1/2 cup crushed tortilla chips
1 Tbsp Worcestershire sauce
1/3 cup salsa
1-2 Tbsp water
1.5 lbs meatloaf mix (ground chuck + ground pork)
Salt & Pepper to taste
2 Tbsp chili powder
1 Tbsp ground cumin
3 Tbsp olive oil
1/2 large green bell pepper, chopped chunky
1/2 small red onion, chopped chunky
1 packet taco seasoning mix
6 oz can tomato paste
1 carton beef broth
2 cups water (or more if needed)
1 can black beans, drained and rinsed
1 can vacuum packed whole kernel corn
1/2 cup long grain rice
Combine crushed tortilla chips, Worcestrshire sauce, salsa, and 1-2 Tbsp water in a large bowl. Allow to soak for about 5 minutes.
Heat the olive oil in a large Dutch oven over medium to medium-high heat.
Add the meat, salt, peppr, chili powder and cumin to the tortilla chip mixture and mix well. Form into meatballs (about 18-20) and brown in the oil on all sides. You'll have to do this in 2 batches because you don't want to crowd the meatballs. Remove them to a plate and set aside. It's OK if the meatballs aren't totally cooked through yet.
Add the bell pepper and onions to the remaining oil (should only be a tablespoon or so if you used good lean meat - if not then drain of the excess oil!) and cook until the onions are translucent, scraping up the browned bits in the bottom of the pan. Add about 1 cup water, the taco seasoning mix and the tomato paste and stir until well combined. Stir in the beef broth and then add the meatballs gently back to the pot. Gently stir in just enough water to cover the meatballs. Bring to a boil, reduce heat and simmer 20 minutes.
Add black beans, stir and simmer another 10 minutes. Add the corn and rice and simmer about 20 minutes or until the rice is done, stirring occasionally.
Serve in bowls with diced avocado, crumbled queso fresco and a bit of chopped cilantro to garnish. This soup is awesome! We all loved it and I will be making this again!
This soup was inspired by a picture I saw on Pinterest of a similar soup which I would love to try one day. I had to make this heartier version or my husband would have accused me of starving him to death because the original recipe only had meatballs in broth. Personally, I would love this with just the meatballs and broth.
1/2 cup crushed tortilla chips
1 Tbsp Worcestershire sauce
1/3 cup salsa
1-2 Tbsp water
1.5 lbs meatloaf mix (ground chuck + ground pork)
Salt & Pepper to taste
2 Tbsp chili powder
1 Tbsp ground cumin
3 Tbsp olive oil
1/2 large green bell pepper, chopped chunky
1/2 small red onion, chopped chunky
1 packet taco seasoning mix
6 oz can tomato paste
1 carton beef broth
2 cups water (or more if needed)
1 can black beans, drained and rinsed
1 can vacuum packed whole kernel corn
1/2 cup long grain rice
Combine crushed tortilla chips, Worcestrshire sauce, salsa, and 1-2 Tbsp water in a large bowl. Allow to soak for about 5 minutes.
Heat the olive oil in a large Dutch oven over medium to medium-high heat.
Add the meat, salt, peppr, chili powder and cumin to the tortilla chip mixture and mix well. Form into meatballs (about 18-20) and brown in the oil on all sides. You'll have to do this in 2 batches because you don't want to crowd the meatballs. Remove them to a plate and set aside. It's OK if the meatballs aren't totally cooked through yet.
Add the bell pepper and onions to the remaining oil (should only be a tablespoon or so if you used good lean meat - if not then drain of the excess oil!) and cook until the onions are translucent, scraping up the browned bits in the bottom of the pan. Add about 1 cup water, the taco seasoning mix and the tomato paste and stir until well combined. Stir in the beef broth and then add the meatballs gently back to the pot. Gently stir in just enough water to cover the meatballs. Bring to a boil, reduce heat and simmer 20 minutes.
Add black beans, stir and simmer another 10 minutes. Add the corn and rice and simmer about 20 minutes or until the rice is done, stirring occasionally.
Serve in bowls with diced avocado, crumbled queso fresco and a bit of chopped cilantro to garnish. This soup is awesome! We all loved it and I will be making this again!
This soup was inspired by a picture I saw on Pinterest of a similar soup which I would love to try one day. I had to make this heartier version or my husband would have accused me of starving him to death because the original recipe only had meatballs in broth. Personally, I would love this with just the meatballs and broth.
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