Tuesday, November 23, 2010

Pumpkin Crunch

Pumpkin Crunch

Serves 20

Ingredients:

  • 1 15oz can pumpkin puree
  • 1 12oz can evaporated milk
  • 3 eggs
  • 1 ½ cups sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 package yellow cake mix
  • ½ cup chopped pecans
  • 1 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 in pan.
  3. In large mixing bowl, combine the pumpkin puree, milk, eggs, sugar, cinnamon, and salt.
  4. Pour into the prepared pan.
  5. Sprinkle the cake mix evenly over the mixture. Top with pecans. Drizzle the melted butter over pecans.
  6. Bake for 50 to 55 minutes, or until golden brown.Let cool and serve chilled

Monday, November 22, 2010

Pumpkin Pecan Pie

Pumpkin Pecan Pie

Serves 8-10

Ingredients:

  • 3 eggs, lightly beaten
  • 1 can pumpkin puree
  • 1 cup sugar
  • ½ cup dark corn syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 9in pie crust, unbaked
  • 1 cup chopped pecans
  • Whipped cream for topping

Directions

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, beat eggs, pumpkin puree, sugar, corn syrup, vanilla, cinnamon, and salt with a portable mixer on medium speed.
  3. Pour the mixture into the pie crust, and top it with pecans.
  4. Bake for about 40 minutes, or until a knife inserted halfway between center and edge comes out clean.
  5. Serve topped with whipped cream.

Sunday, November 21, 2010

Sweet Potato Soufflé

Sweet Potato Soufflé

Serves 8 to 10

Ingredients

  • 3 cups cooked sweet potatoes; peeled if baked, drained if boiled
  • 3 eggs
  • 1 stick melted butter or margarine
  • ½ cup whole milk
  • ¼ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of nutmeg

Ingredients for Topping

  • 1 cup cornflakes
  • ½ cup light brown sugar
  • 1/3 cup melted butter
  • ¾ cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F.
  2. In large bowl, mash the sweet potatoes with a whisk or potato masher.
  3. Combine them with eggs, butter, milk, brown and white sugars, cinnamon, vanilla, and nutmeg.
  4. Transfer to a 9 x 12 in casserole dish.
  5. Top with pecan topping and bake for 25-30 minutes.

Directions for Topping

  1. Crush the cornflakes into small pieces.
  2. In mixing bowl, combine them with the sugar, butter, and pecan and mix well.
  3. Top the soufflé with this mixture before baking.

Saturday, November 20, 2010

Garlic Smashed Potatoes

Loaded Garlic Smashed Potatoes

Serves 6 to 8

Ingredients:

  • 6 slices bacon
  • 1 bunch green onions, chopped
  • 4 pounds red potatoes
  • 2 medium garlic bulbs, roasted
  • 1 16oz container sour cream
  • 1 ½ cups shredded cheddar cheese
  • 1/3 cup butter, softened
  • ¼ cup milk
  • ½ tsp salt
  • 1 tbsp olive oil

Directions:

  1. Cooke the bacon in a large skillet until crisp.
  2. Drain in paper towels, reserving 2 tbsp of drippings in the skillet. Crumble to bacon and return it to the skillet. Add green onions. Cook 1 minute or until green onions are tender. Set aside.
  3. Peel half the potatoes and cut the other half into ¼ in. pieces.
  4. Cooke peeled and unpeeled potatoes in boiling salted water 20 to 25 minutes. Drain and place in a large bowl.
  5. Add roasted garlic pulp, bacon mixture, sour cream, 1 cup cheddar cheese, butter, milk, and salt.
  6. Mash with potato masher until blended.
  7. Spoon into a lightly oiled 9 x 13in baking dish and top with remaining cheese. Bake at 350 degree F for 10 minutes or until cheese melts.

Tuesday, November 9, 2010

Recipe: Butternut Squash Quiche

Sweet Onion & Butternut Squash Quiche
Serves 6 to 10

Ingredients:

  • 1 9in deep dish frozen pie shell
  • 2 cups butternut squash, peeled & diced small
  • 1 tbsp vegetable oil
  • 1 tbsp salt
  • 1 tsp white pepper
  • 2 tbsp sage
  • 3 vidalia onions, sliced thin
  • 4 tbsp butter
  • 3 eggs
  • 1 cup whole milk
  • 2 tbsp Worcestershire sauce
  • ½ cup asiago cheese, shredded
Directions:
  1. Toss diced squash with oil, salt, pepper, and sage.
  2. Roast in a 350 degrees F oven until soft.
  3. Heat a pan until smoking hot, then add sliced onions and butter.
  4. Cook the onions until they are golden to deep brown, stirring constantly to keep the butter from burning.
  5. Transfer the onions to pie shell.
  6. Puree the squash with eggs, milk, and Worcestershire sauce, then pour the mixture over the onions. Be sure all of the onions are covered.
  7. Sprinkle cheese on top.Bake at 325 degrees F for about 45 minutes, until the top of the pie is uniformly golden brown

Monday, November 8, 2010

Recipe: Sweet Potato Pie

Sweet Potato Pie

Serves 10

Ingredients:


  • 1 ½ cups cooked mashed sweet potatoes, warm
  • ½ cup (1 stick) butter, at room temperature
  • 1 ½ cups sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • Pinch of allspice (optional)
  • 1 tsp vanilla extract
  • 2 eggs, well beaten
  • 1 cup evaporated milk
  • 1 9in. pie shell unbaked

Directions:

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, put the mashed sweet potatoes, add the butter, and mix well.
  3. In a separate mixing bowl, combine the sugar, cinnamon, nutmeg, salt, and allspice. Blend them together. Stir in the vanilla. Then add the sweet potatoes and the eggs, stirring well. Stir in the evaporated milk, a little at a time. (You don’t want the mixture to be soupy.)
  4. Pour the mixture into the pie shell.
  5. Bake for about 35 minutes, or until the center is firm.

Serving Tips:

Serve with a small scoop of whipped cream on top of each slice.

Saturday, November 6, 2010

Recipe: Carrot Soufflé

Carrot Soufflé Supreme

Serves 10

Ingredients:

  • 1 pound cooked carrots
  • 3 large eggs
  • ½ cup sugar
  • 3 tbsp all purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ½ cup butter, melted
  • Pinch of nutmeg

Ingredients for Topping:

  • 1/3 cup crushed cornflakes
  • 3 tbsp brown sugar
  • ¼ cup chopped walnuts
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 1 tbsp butter, melted

Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray a 1 ½ quart casserole dish with cooking spray.
  3. In a blender or food processor, place cooked carrots, eggs, sugar, flour, baking powder, vanilla, butter, and nutmeg. Blend well.
  4. Transfer to the casserole dish.

Directions for Topping:

  1. Combine cornflakes, brown sugar, walnuts, cinnamon, nutmeg, and melted butter.
  2. Sprinkle on top of casserole.Bake for 45 minutes.

Friday, November 5, 2010

It's Turkey Time!

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Place your orders Early!
These prices are for 2010 only!