Wednesday, December 16, 2009

Oreo Balls

December is a busy month, but we did find time, however, to make Steven's request for an easy treat - Oreo Balls. We first had these at a ward "chocolate contest" where they were brought by the Cub Scouts. Yes, it's easy enough for 8 year old boys to make.
Crush 25 Oreo cookies and mash in 8 ounces of cream cheese. Roll into balls and chill until firm.
Then melt chocolate and dip them in it. (That step is kind of tedious.) You can drizzle a second color of chocolate over the balls if you want to get fancy. Don't they look delicious?(Actually, this is a great treat to have around our house because the adults - who are counting calories - don't like these - they're too rich - but the kids do!)

Wednesday, December 2, 2009

Chocolate Pecan-Pie Bars

Janette's Pecan Bars

1 1/4 cups flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup finely chopped pecans
1/4 cup butter or margarine
1 square (1 oz) semisweet chocolate
3 beaten eggs
1 1/4 cups brown sugar
2 tablespoons water (or bourbon)
1 teaspoon vanilla

Stir together flour, sugar, baking powder, and cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in pecans. Press into bottom of an ungreased 9x13" pan. Bake in a 350° for 10 minutes. Meanwhile, in a small saucepan combine the 1/4 cup butter and chocolate; heat and stir over low heat until chocolate is melted. In a small mixing bowl combine the eggs, brown sugar, water and vanilla. Stir in chocolate mixture until well blended; pour over crust. Return to oven and bake 20 minutes more until set. Cool on a wire rack. Cut into bars. Makes 36.

Gingerbread Spice Cookies

Jennifer's Spice Cookies

1 cup white sugar
1 cup brown sugar
1 cup shortening
1/4 cup molasses
2 large eggs
2 teaspoons vanilla
4 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/2 teaspoons baking soda mixed with 2 tablespoons hot water
1 cup chopped pecans
1 cup chopped dates

Cream sugars and shortening. Add molasses, eggs and vanilla and mix well. Combine dry ingredients and stir half into the creamed mixture. Add the baking soda mixture and then the remaining dry ingredients. Stir in pecans and dates. Roll into 2 bars and wrap in waxed paper or foil sprayed with non-stick cooking spray. Refrigerate until well chilled. (Can be frozen for later.) Slice in 1/2 inch slices and bake on an ungreased cookie sheet for 12-14 minutes at 350°.

Peppermint Eggnog Punch

Peppermint Eggnog Punch

1 qt. peppermint ice cream, softened
1 qt. commercial dairy eggnog
4 (12 oz.) bottles ginger ale, chilled
Peppermint sticks

Combine first 3 ingredients in a punch bowl, stirring until blended. Serve immediately with peppermint sticks (or sprinkle crushed candy canes into the punch). Makes 4 1/2 quarts.

This really was delicious. In fact I was so busy tasting it, I forgot to take a picture. However, I searched and found someone else who did take some pictures just in case you want to know what it looks like before you try it.

Chocolate Crinkles

To prepare for a holiday cookie exchange, we've tried a few different types of cookies this week. According to the kids, this was the hands-down favorite, probably because it was the only one with chocolate in it! (Here are the other two kinds: Pistachio No-Bake Cookies and Mexican Wedding Cakes.)Chocolate Crinkles

1 cup sugar
1/2 cup unsweetened cocoa powder
3/4 cup melted butter
2 large eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
powdered sugarCombine the sugar and cocoa powder. Stir in the melted butter, then the eggs and vanilla. Combine the flour, baking powder, baking soda and salt and stir into the chocolate mixture. Fold in the chocolate chips. Cover and chill for several hours. Form the dough into 1" balls and roll in powdered sugar to coat. Bake for 10-12 minutes at 350°. Makes about 2-3 dozen.

A Favorite Recipe from My Sister

There weren't a lot of options in the freezer yesterday when I was trying to choose something to fix for dinner, but I took out a package that I thought was a small beef roast and figured we'd have beef stew. Well, as it thawed I realized it was ground beef. (If I had bothered looking at my label, I would have known that earlier.) We could have had hamburger stew, but my family doesn't think that's very exciting. So, I pulled out a recipe my sister sent to us years ago. It was perfect for last night and went together quite quickly, which was a very good thing seeing as when 5:00 rolled around I still had two days worth of dishes to wash, a carload of groceries to put away, and a batch of cookies to make for Relief Society before we could even think about dinner.Beef-Potato Patties

Combine one pound of ground beef with 1/3 cup chopped onions and 1 1/2 cups grated raw potatoes. Form into 10-12 small patties. (I didn't re-read the directions and made 6 larger ones. Smaller patties are better and easier to work with.) Coat with flour - I skipped that step - and brown in a frying pan. Flip and brown the other side. Combine a can of cream of mushroom soup and a cup of beef broth and pour over the patties. Cover and cook for 20-30 minutes until done. Serve over mashed potatoes.

It's not the prettiest entreé, at least the way I make it, but it's delicious comfort food. And I'm going to enjoy some leftovers for lunch!

Sunday, November 29, 2009

Tex-Mex Quiche

One of my sister's traditions is to have a neighborhood breakfast on Thanksgiving morning. It's always a treat when we're in town visiting and able to go. Here's her "new" recipe for this year. It was delicious!

Tex-Mex Quiche

1 (9 inch) unbaked pie shell
1 teaspoon chili powder
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon all-purpose flour
3 eggs, beaten
1 1/2 cups half-and-half cream
1 (4 ounce) can chopped green chilies, well drained
1 (2.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon pepper

Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell. Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese. Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges.

M&M Bar Cookies

This looks like the other recipe my sister was going to make. It looks pretty yummy!

M&M Oat Bar Cookies
Yield: 4 dozen small bars

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour (could use half whole-wheat)
1 cup chopped pecans
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
1 1/2 cups candy-coated chocolate pieces (M&M’s), divided
1 (14-ounce) can sweetened condensed milk

Combine oats, flour, pecans, brown sugar, salt and baking soda, stirring well. Add butter and beat at low speed with an electric mixer until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture into a lightly greased 15- x 10-inch jellyroll pan. (Mixture will be thin in pan.) Bake for 10 minutes at 375°. Cool on a wire rack. Reduce oven temperature to 350°. Place 1 cup chocolate pieces in a microwave-safe bowl; microwave on high 1 to 2 minutes, stirring after 30 seconds. Press chocolate pieces with back of spoon to mash them. (The candies will almost be melted with pieces of color coating still visible.) Stir in condensed milk. Spread mixture evenly over crust in pan, leaving a 1/2-inch border on all sides. Combine reserved 1 1/2 cups crumb mixture and remaining chocolate pieces; sprinkle evenly over chocolate mixture and press lightly. Bake for 18 to 20 minutes or until golden; cool and cut into bars.

Pistachio No Bake Cookies

My sister said she was going to make these cookies for her cookie exchange. We left town before we could try the ones she made, so I decided to make our own, and take them to my cookie exchange. Since mine was supposed to be helping us use our food storage, these were the perfect cookie.
Pistachio No-Bake Cookies

1 cup sugar
1/2 cup butter or margarine
6 oz (2/3 cup) evaporated milk
1 package (4 serving size) instant pistachio pudding
3 1/2 cups quick-cooking oats

In large saucepan, combine sugar, butter and evaporated milk. Bring mixture to rolling boil. Cook for about 3 minutes, stirring frequently. Remove from heat and add pudding mix and oats; mix thoroughly. Cool 15 minutes; drop from teaspoon onto waxed paper lined tray.

The cookies didn't look "fancy" enough as dollops, so we tried a few variations. This first one probably should have had some melted white chocolate or frosting drizzled on it, but there wasn't timeDo you think the cookies could have been turned into wreaths?I think I liked the nut in the center best. If I'd had pistachio nuts hanging around, that would have been perfect.
Give them a try. They're perfect for when your oven's not available.

Friday, November 20, 2009

Old-Fashioned Pumpkin Loaf

This recipe came from cousin Aislynn's pre-school cook book. She's graduating from high school this year, so we've been able to enjoy for a long time!

Old-Fashioned Pumpkin Loaf

2 cups flour (can use part whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs, lightly beaten
1 cup pumpkin
1 cup sugar
1/2 cup milk
1/4 cup butter or margarine, melted
1 cup nuts, chopped and/or 1/3 cup mini chocolate chips

Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. Blend eggs, pumpkin, sugar, milk and butter. Add dry ingredients and nuts/chocolate. Mix until just moistened. Pour into greased 9x5" pan. Bake at 350° for 60 minutes. Cool 10 minutes and remove from pan.

Note: I usually double this and bake in 6 mini loaf pans for 35-40 minutes. 1 1/2 times into 5 mini loaves works great as well.

Another note: Tried with 2/3 cup sugar and didn't notice any problems.

Thursday, November 19, 2009

Eggplant, Zucchini & Red Pepper Stew

We received several eggplants in the co-op basket this week and so I went searching to find some new recipes to try. This one was a success. In fact, Child #5 didn't even realize there was eggplant in it and pronounced it as tasting good. We're trying it again without rice (which several seemed to think wasn't necessary) and we'll see if now that he knows there's eggplant in it it's still good. We also added some leftover chicken fajita filling to the leftover stew and that was delicious! Give it a try some time :)Eggplant, Zucchini & Red Pepper Stew

1 eggplant, cut into 1 inch cubes
1/4 cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
1/2 cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 1/2 cups water
1/2 teaspoon salt, or to taste
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Place eggplant in a colander and sprinkle with salt. Let sit for 30-40 minutes, then rinse and pat dry. Sauté in olive oil until slightly browned. Stir in onion and garlic and sauté until transparent. Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender. Remove from heat and stir in basil, parsley and rosemary. (Oh, and we used canned tomatoes and dried herbs this time around.)

Tuesday, November 10, 2009

Pie Crusts

The other day I experimented and tried Pioneer Woman's "perfect" pie crust; I didn't notice that it was any better than my normal recipe. (But be sure and click here to find her recipe and the beautiful tutorial pictures!) I've used her trick of freezing pie dough for later use for a long time. Anytime I can cut shortening into flour once and benefit from it several times is a good thing to me. Anyway, here's the recipe I use - tried and true from Betty Crocker.

Pastry for a Two-Crust Pie

2 cups flour
1 teaspoon salt
2/3 cup shortening
up to 1/3 cup cold water

Combine flour and salt and cut in shortening. Sprinkle in cold water and stir gently until it forms a ball. Divide in half and roll out on floured surface to use in pie recipes.

Note: I usually double (or triple) this. What I don't use immediately, I wrap (in one crust portions) in wax paper and then put in a freezer bag and freeze for later use. It doesn't take long to thaw.

Monday, November 9, 2009

Inside Out Ravioli

Inside Out Ravioli

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 package (10 oz) frozen chopped spinach
1 can (4 oz) mushrooms, drained (reserving liquid)
1 can (16 oz) tomato sauce
1 can (6 oz) tomato paste
1-2 teaspoons Italian seasoning
1-2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound macaroni, cooked and drained
1 cup grated cheddar cheese
2 eggs, beaten

Brown beef with onions and garlic; drain. (Or use 2 cups of Wheat/Meat.) Cook spinach and drain, reserving liquid. Combine spinach and mushroom liquids and add water to equal 1 cup. Stir this into the meat mixture with the tomato sauce, paste, and seasonings. Combine drained spinach, cooked macaroni, cheese and eggs. Spread into greased 9x13" pan. Top with meat sauce. (Can freeze at this point.) Bake for 30 minutes at 350°.This recipe is nothing fancy, but it's filling and good and it makes a lot.

Empanadas Times Two

The other day at Relief Society we had a cooking class with ideas on how to use the shortening/oil in your food storage. The main idea was to share pie recipes, but we also had a demonstration on how to make empanadas. Thanks Jennifer!

½ lb ground beef
1 onion chopped
1 clove garlic
1 tsp cumin
½ C milk
½ C shortening
4 C flour
½ tsp salt
green olives
hard-boiled egg

Brown ground beef. Add onion and garlic and cook until onion is tender. Add cumin. Cool. Warm milk with shortening. When melted put in mixer and add flour a little at a time. Mix until dough pulls away from sides (3-5 min). Separate dough into roll sized balls. Keep covered with damp cloth. Roll each ball into 6-7 inch circle. [Jennifer rolled out a large ball of dough and then cut out the circles with a bowl.) Put 2-3 Tbsp filling on one half. Top with 1 olive, slice of hard-boiled egg and 4-5 raisins. Seal with water press firmly to form a rolled border. Place on a greased cookie sheet. Brush with egg wash and bake 20-25 minutes at 375° until golden brown. These tasted great, and I was thrilled to finally get this recipe, because Wayne's been raving about empanadas ever since we got married, and I have yet to find something that meets his expectations. (Although I'll admit I never tried really hard to do so.) When we were in Argentina, I even tried empanadas several times but didn't really like them, so figured they were an acquired taste. However, one afternoon when I was out and about, Brad decided to make us some. I got home in time to take a few pictures of the assembly process:
Roll the dough into a ball and pinch off a walnut-sized piece. Stretch and flatten that into a thin circle.Fill it with a spoonful of filling. (His contained ground beef, onions, potatoes, hard-boiled eggs and salt. I don't know if there were additional spices. He also added a teaspoon of grated cheese to each empanada.)
Fold the dough around the filling, pinch it tightly shut, and then fold over the edges to make it look pretty.
Fry them in about a 1/2" of hot oil for just a minute on each side, drain on paper towels, and serve warm. Brad said they eat them with ketchup in Resistencia; we opted for salsa. And I decided the "magic" ingredient was frying them, even if baking is better for you. These were delicious!!

Sunday, November 8, 2009

Pumpkin Pureé

Trying to learn from my mistakes (learn all about the Great Pumpkin Mess here), I was determined to take care of our Halloween pumpkin before Thanksgiving this year. And for those of my children who have never paid attention to how it's done, here you go: Using a sharp knife (and watching out so you can keep all your fingers intact), slice the pumpkin in half.Scoop out all the seeds and stray strings, or "guckers" as they're called in our house.
This handy carving scoop works particularly well for this task. And you can save the seeds for roasting if you want, but you'll have to ask someone else for directions. Once again I over-cooked them, so I'm obviously not the person to ask.
Place the two halves upside down on a cookie sheet and bake for 30-45 minutes at 350° (or until they're quite soft).
Scrape the pulp off the skin and process (using a food processor or blender) until it's smooth. Then put the pureé into smaller containers and freeze. Thaw and use just like you would canned pumpkin. Don't be surprised that it's more liquid and a lighter color compared to Libby; it still tastes great in pumpkin bread and cookies.

Butternut Squash Bisque

We had butternut squash in our last co-op basket, and a friend sent this recipe so we'd have an idea of how to cook it. It was so good, we've had it twice this week. Give it a try! Regina's Butternut Squash Soup

1 butternut squash, cut up
1 medium to large white onion
3-4 cloves garlic
1 large peeled carrot
4 ounces cream cheese
approx. 1-3 cups chicken broth
approx. 1 cup half-n-half
1-2 teaspoons salt
fresh ground pepper

Boil vegetables together until soft, about 30-40 minutes, and drain. Pureé cooked vegetables together in blender with cream cheese. Slowly add chicken stock until it's the consistency you like. Add the half-n-half and season to taste.

Note: The first time I did this, I cut and peeled the butternut squash before cooking it. That was hard work. Tara suggests boiling it witht he skin on and then peeling it before putting it in the blender. However, the second time I cut the squash in half, scooped out the seeds, placed it upside-down on a cookie sheet and baked it until it was soft. Then I peeled it. I cooked the carrots and onions in the chicken broth and then combined everything together to pureé it. I also used cream instead of half-n-half, because that's what we had in the refrigerator. If we'd had neither, I would have used some milk and I'm sure it would have tasted fine.

Southwestern Chicken Pie

Southwestern Chicken
(from BHG's New Dieter's Cook Book)

1 cup cubed cooked chicken or turkey
1 (8 oz) can corn, drained
1 (4 oz) can chopped green chili peppers, drained
2 beaten eggs
2/3 cup skim milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup greated cheddar cheese
1/2 cup salsa
1/2 cup plain low-fat yogurt

Combine chicken, corn and chili peppers. Spread in a lightly greased 9" pie plate.
Combine eggs and milk. Beat in flour, salt and pepper. Pour over chicken mixture. Bake, uncovered, in a 400° for 25-30 minutes. Sprinkle with cheese and bake for 2-3 more minutes.
Serve with salsa and yogurt (or sour cream). Serves 4-6.

Chocolate Bread Pudding

It's not meatloaf, beef stew, barbecued ribs, or any other type of meat. David's guess of apple crisp was the closest. It's Chocolate Bread Pudding! And although it doesn't necessarily look very appetizing, it actually tastes okay. Think hot chocolate with unflavored croutons :) Chocolate Bread Pudding

2 (1 ounce) squares unsweetened chocolate
1/2 cup sugar
1/4 teaspoon salt
3 cups hot milk
2 eggs
1 1/2 cups diced stale or day-old bread

Melt the chocolate over hot water. Add the sugar and salt and stir until smooth. Slowly stir in and thoroughly blend about 1 cup of the milk. Beat the eggs slightly. Stir the remaining milk into the eggs. Combine the two mixtures. Put the bread in a greased 1 1/2 quart casserole dish. Pour the milk mixture over the bread and let stand about 5 minutes. Set the casserol in a baking pan. Pour in hot water to a depth of about 2 inches. Bake the pudding at 350° for about an hour, or until a silver knife inserted in the center comes out clean. Remove the pudding from the pan of water. Serve the pudding warm or cold, plain or with cream.

Saturday, November 7, 2009

Which is Which?

I thought I could keep these two pies straight, but I didn't do this soon enough and now I don't know which is which! Both of them were very good, and really similar to one I tried myself a few weeks ago. They're both basically chocolate-pecan pies, although one is made with evaporated milk and the other with corn syrup. If anyone wants to identify which picture goes with which recipe, I'd appreciate the help!

Derby Pie
from Janette
1 unbaked pie shell
6 ounces chocolate chips
3/4 cup evaporated milk
2 tablespoons butter or margarine
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla
Sprinkle chocolate chips in bottom of pie shell and set aside. Heat milk and butter over low heat. Combine eggs, sugar, flour and salt and slowly stir into hot milk mixture. Cool. Stir in nuts and vanilla. Pour into pie shell. Bake at 375° for 40-45 minutes, or until firm.
Rich Chocolate Pecan Pie
from Lissette, via Emeril Lagasse

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9" pie shell
4 eggs, beaten
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
pinch of salt
Preheat the oven to 375° F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. pour the filling over the pecans. Bake until the filling sets, 50-60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce (recipe below) and sprinkle with confectioner's sugar.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2-4 tablespoons whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. let boil without stirring until the mixture becomes a deep amber color, 2-3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from heat. Add 2 tablespoons of milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

White Chocolate Pie

I don't particularly care for white chocolate; I prefer milk chocolate. However, I had to give every pie a chance, and this was actually very good. So, if I must have white chocolate, this is the way I want it.1-2-3 White Chocolate Pie
from Missy

4 oz. white chocolate (preferably imported), finely chopped
1/2 lb. cream cheese, at room temperature
1/4 cup sugar
1 tsp vanilla extract
1/3 cup sour cream
1/2 cup heavy cream, chilled
1 banana, thinly sliced (Missy left this out)
One 9" graham-cracker crust (and she used an Oreo crust)

Warm the chocolate in a bowl set over a pot of lightly simmering water. Remove from heat when only partially melted; stir to melt completely. Beat the cream cheese, sugar, and vanilla until smooth. Beat in the chocolate, then the sour cream. Whip the heavy cream until firm; gently fold into chocolate filling. Put the banana slices on the crust, top with the filling, and chill at least 2 hours. If you’d like, sprinkle with grated dark chocolate before serving. Serves 8.

Per serving: 350 calories, 34g carbs, 5g protein, 40mg cholesterol, and 21g fat.

Chicken Pot Pie

Everyone else thought "dessert" when they heard the word pie, but someone was smart and brought something that wasn't sweet at all. It was still very, very good!
Chicken Pot Pie
from Tara

2 Cans Cream of Potato Soup
1 Can Veg-All (16 oz)
2 Cups Cooked Chicken
1/2 cup milk
1/2 tsp Thyme
1/2 tsp Pepper

Mix all ingredients together and put in an unbaked DEEP DISH pie shell. Top with a 2nd pie crust and make air slots. Bake at 375° for about 45 min.

Variation: You can use leftover homemade potato soup and add your own veggies to the pot pie as well.

Creamy Lemon Pie

Allison wanted to try some new recipes before Thanksgiving. This one was delicious and guilt-free as well.Creamy Lemon Pie
(from Allison)

6 whole reduced fat cinnamon graham crackers
2 tbsp butter (I used reduced fat butter)
11 oz fat free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 tbsp lemon zest

Preheat oven to 350°. Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in small bowl. Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling. In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.

Serves 10 - 3 points each (Weight Watchers)

Ginger Pumpkin Pie

This doesn't look low-calorie, does it? But it is, so you don't have to feel guilty about giving it a try!
Ginger Spiced Pumpkin Pie
from Allison

1 large egg
1/3 cup sugar
1/4 table salt
1 tsp ground cinnamon
1/2 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground nutmeg
15 oz canned pumpkin
3/4 cup fat free evaporated milk
6 oz pie crust, 9 inch, unbaked

Preheat oven to 425°. In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined. Pour into pie shell. Bake for 15 minutes. Reduce heat to 350° and bake until toothpick inserted into center comes out clean, about 25 minutes. Cool 1 hour before serving.

Serves 12 - 2 points each (in Weight Watchers)

Thursday, November 5, 2009

Butter Tarts

Butter Tarts
from Peggy
2 cups flour
1/2 cup powdered sugar
1/4 tsp salt
1 tsp baking powder
7/8 cup shortening
1 Tbsp milk
1 egg, beaten

4 eggs
2 cups brown sugar
1 tsp vanilla
1 cup melted margarine
1 cup raisins
1/2 cup walnuts or pecans, chopped
1/2 cup coconut

For pastry: Mix dry ingredients. Cut in shortening until blended. Add milk and egg. Form into balls and press into small muffin tins to line sides and bottom.

For filling: Beat eggs, add sugar and vanilla. Pour margarine over. Add other ingredients. Mix well. Put 1 Tbsp in each tart shell.

Bake at 350° for 30 minutes.

Saturday, October 31, 2009

Yummy and Sweet Cornbread

Here's our family's favorite cornbread recipe. I think I originally got this recipe from a college roommate. Recently we discovered that baking it in a cast iron pan makes it taste even better. (For this 9" skillet I only made half a recipe.)
Corn Bread
1 cup cornmeal
1 1/2 cups flour
3/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs
1/2 cup vegetable oil
1 1/2 cups evaporated milk
Combine dry ingredients. Beat eggs, oil and milk together. Add to flour mixture and stir. Pour into greased 9x13" pan. Bake at 350° for 30 minutes.

Chocolate Sheet Cake

You may know this recipe as Texas Mud Cake, but I know it as Quick Cocoa Cake. It's actually way too sweet for our family's tastes, but even so, we make it on occasion and I wanted to archive the recipe. I also remember that the first time I made it, I didn't believe that it had to set hours before cutting and serving. I was wrong! You have to plan in advance, but this makes a great "pot luck" dish because it's easy, makes a lot, and doesn't have expensive ingredients. I made this version without the nuts (using Halloween sprinkles instead), and discovered that I like it better with the nuts.Quick Cocoa Cake
(from the Hollister Relief Society Cookbook)

2 cups sugar
2 cups flour
1 teaspoon salt
1 cup water
1/2 cup butter or margarine
1/3 cup cocoa powder
2 eggs
1 teaspoon soda in 1/2 cup sour milk (or buttermilk)
1 teaspoon vanilla
1/2 cup butter or margarine
1/4 cup cocoa powder
6 tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 to 1 cup chopped nuts

Combine sugar, flour and salt in a bowl. Bring water, 1/2 cup butter and 1/3 cup cocoa powder to a boil and stir into dry ingredients. Stir in eggs, sour milk and vanilla. Pour into a greased 10x15" pan and bake at 350° for 20 minutes.

Bring 1/2 cup butter, 1/4 cup cocoa powder and milk to a boil. Stir in powdered sugar, vanilla and nuts. Spread on warm cake. Chill for several hours before serving.

3/12/2017 note: This was served at the family lunch following Savannah's blessing, and Kara mentioned using 3 sticks of butter. I'm guessing their family recipe is similar to Pioneer Woman's which is just like the above with twice the butter in the cake!

Friday, October 30, 2009

An Argentinian Treat

Brad made empanads for us the other day. He didn't have a recipe and I wasn't there to watch him put it together. Fortunately, a couple of weeks later, a friend gave me a recipe. But here are the pictures of Brad's yummy treat. The filling: ground beef, onions, cooked potato chunks, hard-boiled eggs and ???
The dough ball.He did this without a rolling pin or a cookie cutter!
Plop in some filling.
Fold it over and pinch.
Twist a fancy edging.
Make them all before cooking.
Fry them a few seconds on one side.Flip and fry on the other.Drain on paper towels and eat while still warm.