Sunday, October 18, 2009

Libby's Pumpkin Pie

Ok, I know you can get this recipe just as easy by looking on the label of your canned pumpkin. However, I did make some substitutions to use powdered milk and I made my own pumpkin puree (I know it sounds crazy, but it was really easy, and it didn't have extra preservatives AND it was CHEAPER than buying a can of pumpkin). This was really good and it's nice to know I can make a yummy dessert using what I have in my pantry.

Libby's Pumpkin Pie
  • 1 (9 inch) unbaked deep dish pie crust (if you are making your own crust, you can use a regular pie dish, just crimp your crust edges so that they are high and can hold the filling inside the pie)
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin (or 1-3/4 cup pumpkin puree)
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk (or 1-1/2 cups water + 1 cup powdered milk)
  1. Preheat oven to 425 F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean (don't judge its doneness by if it wiggles or not- my pie was still a little jiggly, but it firmed up as it cools. Check it by the knife method). Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Tuesday, October 13, 2009

4 Ingredient Easy Cobbler

I made this after a foiled dessert recipe attempt (my ingredients were moldy- yuck!) This recipe came from Tasty Kitchen, the recipe search engine started by the Pioneer Woman. This is very versatile. Although it calls for sliced fruit, you could also use pie filling or frozen fruit (thawed of course), or you could even just use canned fruit, just drain the syrup/juice from the fruit. The left overs held up pretty well in the refrigerator, but I wouldn't suggest keeping leftovers (if you have any) for more than a day or two. The topping will just get soggy if you keep it longer. This is also really good served with a scoop of vanilla ice cream on top!
4 Ingredient Easy Cobbler

6 whole Peaches Or Any Fruit- Peeled And Sliced
1 cup Flour
1 cup Brown Sugar
1 stick Butter

Peel and slice 6 to 8 peaches, apples or any other fruit, enough to cover the bottom of a 2 quart shallow baking dish. Combine the flour, brown sugar and stick of butter using a fork or pastry blender until it is well blended and crumbly. Cover the fruit with the mixture and bake at 375 deg. for 30 minutes.

Yummy Potatoes

This was a really yummy dish that I threw together one night. The leftovers even tasted great! Another name for this casserole is funeral potatoes and I got the recipe from the book Cooking for Two by Debbie G. Harman. I added 1 can of ham, shredded, so that it was more substantial of a meal. I also left out the cornflake topping and just used cheese because I didn't have any cornflakes. I also want to add a disclaimer that I will probably be posting a lot of potato recipes during the next couple of weeks due to the fact that it is harvest time in Idaho for potatoes, and potatoes keep showing up on my doorstep. Seriously, I have over 30 pounds of potatoes sitting in a box, some of them red potatoes and some of them russets! I'll do my best to not go overboard with recipes, but even when I don't have a surplus of potatoes as I do now, I know I have a hard time using up the last of the bag I bought from the store.

Yummy Potatoes

3 whole, unpeeled potatoes
1/4 cup chopped onions
4 Tbl butter
1/2 can cream of chicken soup
1/2 cup sour cream
1/2 cup grated cheese
1 cup crushed corn flakes

Boil unpeeled potatoes for 15-20 minutes, or until tender, but firm. Remove from heat. Run under cold water. Allow to cool. Meanwhile, saute onions in 2 Tbl butter until the start to turn brown. Mix onions with soup, sour cream, and cheese in casserole dish and stir well (it should fit in a 9"x9" pan, but you can use a larger pan- it will just spread the mixture out more and it will probably cook faster in the oven). Peel and cut potatoes into small pieces. Stir potatoes into sauce. Saute corn flakes in remaining 2 Tbl butter. Sprinkle corn flakes over top of potatoes. Bake at 350 F for 30 minutes (or until cheese is melted and casserole is bubbly).

Saturday, October 10, 2009

Home-Style Potato Soup

This is really quick and easy, and pretty versatile. Sometimes I add broccoli and cheese, etc. Just play around with it.

about 14 oz of chicken broth
2 large potatoes, cut into large pieces
1 1/2 c. milk
2 medium green onions, thinly sliced
salt and pepper

1. Heat chicken broth and potatoes to boiling in a 2-quart saucepan over high heat, stirring occasionally. Reduce heat; cover and simmer until potatoes are tender (about 15 minutes).

2. Remove saucepan from heat, but don't drain. Break potatoes into smaller pieces with a masher or large fork. It should still be lumpy.

3. Stir in the milk, salt, pepper, and green onions into potatoes. Heat over medium heat, stirring occasionally until hot but don't boil to prevent curdling.

If you're going to add frozen broccoli, add it with the milk, etc. If you're going to add cheese, add it after everything else has been heated and stir until melted.
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