Pumpkin Pie Trick

This is a great way to get a nice consistency - and a way to save a bit of money - with your pumpkin pie this year. Follow the directions for Libby's pumpkin pie - but use powdered milk instead of canned evaporated milk. I use a 2 cup pyrex measurer. Fill the measuring cup to 1 1/2 cup line with powdered milk, then add water until the liquid reaches the same 1 1/2 mark. Mix well - then gradually add to your pie mixture. It seems to combine the pie a little better and keep it at a creamy custardy consistency without any curdling. It works really well for us. Happy Thanksgiving!

Cream Cheese Chicken Puffs

This is a favorite at our house especially with Claire. We serve it with mashed potatoes and broccoli usually.

4 puffs: (I usually double)

1-2 chicken breasts cubed and cooked (1 large one does well for four puffs)
1 8 oz. block of cream cheese (I use neufchatel)
2-3 chopped green onions
2 tbsp salted butter
pepper to taste
1 can of Pillsbury (or store brand) Crescent Roll dough
bread crumbs

gravy:

2 tbsp butter
2 tbsp flour
3 chicken bouillon cubes
1 cup milk
1 cup water (maybe more depending on your desired thickness, and richness)
parsley flakes

or

1 can cream of chicken soup
1 can (from soup) milk

Puff directions:

I boil the chicken in water in a pot, then shred it or cube it into tiny pieces. Saute the onions in butter for a few minutes, then add your block of cream cheese until it melts together. Add chicken and pepper to cream cheese mixture. In the pan, I separate the mixture into four even parts. Take the Crescent roll dough and piece two triangles together to make a square (I like the new dough sheets you can buy, then you just cut them into four squares)- spoon chicken/cheese mixture in the center of each square - fold the points up to the middle and squeeze sides together to enclose the mixture. Repeat with each puff. Sprinkle your puff with bread crumbs. Place on cookie sheet and bake 375 degrees for about 11-15 minutes (follow directions on the dough can). This makes 4 puffs. I usually double the recipe.

Gravy directions:

Melt butter in pan on medium heat, once bubbling, add flour, mix constantly, it will thicken up, add milk and water very gradually, mixing constantly until you have the gravy, let it come to boiling for approx a minute, add the bouillon and parsley, mix thoroughly. (this takes some practice) You can always get a Hollandaise sauce packet from the grocery store to use or use the cream of chicken soup. This usually makes enough for the 8 puffs.

Hershey's "Especially Dark" Chocolate Cake

Ok, you are going to thank me for this one! YUM YUM YUM! It is the best chocolate cake I have ever had! So much better than a cake mix!

2 cups sugar
1- 3/4 all purpose flour (i used cake flour)
3/4 Hershey's special dark Cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil ( i used canola oil)
2 tsp vanilla extract
1 cup boiling water

Heat oven to 350 degrees. Grease and flour two 9 inch round pans.
Stir together sugar, flour, cocoa, baking powder, soda, and salt in large bowl. Add eggs, milk, oil, and vanilla, beat on medium speed of mixer for 2 mins. Stir in boiling water (batter will be thin). Pour batter into prepared pans and bake for 30 mins or until pick comes out clean. Cool 10mins before removing from pans.

Frost with chocolate frosting:

1/2 cup butter
2/3 Hershey's special dark cocoa
3 cups powdered sugar
1/3 milk
1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistencey. Add small amount of milk if needed. Stir in Vanilla. Then frost that cake!

Enjoy with a tall glass of cold milk.

Mexican Rice

My Latino friend taught me how to make this rice, so it is authentic. Restaurant taste!

You will need a Teflon coated pan with lid( Glass lid, so you can see inside)and a garlic squeezer.

Ingredients: This will feed family of 4 plus left over.

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1 1/2 cup of rice ( I like Jasmine rice, but long grain is good,too)
1/4-1/2 of Medium size Onion minced

2-3 cloves of garlic ( Use fresh garlic! It taste different.)

1 Table spoon of oil

1/3 -1/2 can of Tomato paste( small Can)

3 3/4 cups of water( the amount of rice times 2.5)

1 cup of frozen corn( optional)

Chicken flavor Bouillon see the picture below,

You have to get this exact powder to make authentic Taste.You can get this at American store. Check the Mexican food section.

Sam's club has a huge bucket by the spice section

It's called "Caldo Con sabor de pollo."
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1. Heat oil and squeeze the garlic through a garlic squeezer into oil and add onions. Stir them in medium heat until Onion is started to turn brown.

2. Add rice and roast them well in a medium low heat. Take time here!! 5-10 minutes

3. Add water, tomato paste and Bouillon( see the picture below for the amount) and mix well until you don't see lumps of tomato paste and bring it to boil and let it boil for a minute. Keep eye on the bottom and make sure it doesn't burn!

I'm not sure how much bouillon, so I took picture. I use 2 teaspoons full, but you can see,it's mountain of powder. When it's done, you can add it later as needed.

4. Turn down the heat to Lowest setting. Put a lid on and let it cook for a while. about 20 minutes. Try not to open. If you want to see, I recommend using a glass lid. No need to stir!

5. when the water is almost absorbed into rice, open the lid and use fork to fluff the rice. At this point, if you would like to add corn, you may.My friend uses caned corn and put it with water in the beginning. Take your time and fluff bottom up. try not to mush rice.

6.Cover and let it cook for another 3-5 minutes depends on how much water is left. Then turn off the heat and let it stand for 10 minutes. This usually takes care of access water.

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Suggestion:

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Instead of Tomato paste, you can also use tomato source or diced tomato even fresh cut tomato. Just adjust the amount of water.

You do not need to use any tomato at all. We had corn rice without any tomato product with shish kabobs. Add saffron and now it's the yellow saffron pilaf.

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Amount of water and the heat is the most tricky part of cooking rice. My friend uses more water than I do, so you have to try and experiment.

Buttermilk Syrup

Oh WOW!!! Today I went to a friend's house for lunch and she had pancakes with home-made syrup. It was so wonderful!!!! I will never buy syrup again:

1 stick of butter
1 1/2 cups of sugar
2 Tbsp of corn syrup
3/4 cup buttermilk (1 Tbsp lemon juice - add milk until 3/4 cup)
1 teas baking soda
1 teas vanilla

Combine all but vanilla in soup pot (this bubbles up so you need a bigger pot than you would think). Bring to a boil for approx. 5 minutes. Stir in vanilla. Stir. Makes about 2 cups. My friend said that she doesn't know how long it keeps because it never lasts long enough to go bad.

Beef Minestrone

In your pot, brown together:

1/2 lb ground beef
1/3 lb italian sausage
1/3 cup chopped onion
1 zucchini, finely chopped

Once meat has lightly browned (you may want to drain fat if your beef is high in fat content at this point) and onions and zucchini look transparent add:

dash of salt and black pepper
1 teas garlic powder
1 Tbsp of Basil or Italian seasoning
3 cups of chicken or beef broth (we always use water with bouillon)
1 can of diced tomatoes undrained
1 can of red kidney beans

Once this come to a slow boil, add:

1 cup uncooked macaroni

Once macaroni has cooked, about 10 minutes, it is finished and ready to serve. We love this served with garlic bread or fresh rolls.

tip: I've been adding italian sausage to spaghetti sauce for spaghetti and lasagna and as a topping for pizza lately. I buy 1 pounders then cut into thirds and freeze.

Chicken Cheese Steaks and Rosemary Parmesan French Fries

Yesterday we used our left over fajita meat, onions, and peppers for Chicken Cheese steaks!

Chop up left over meat very fine and heat it up with left over veggies in a skillet.
Put cheese on a roll before filling roll with hot meat and veggies. Put more cheese on top if you desire!

We made french fries as a side. Just cut up a few potatoes length wise and into strips. Oil a cookie sheet with Olive oil and coat the potatoes strips in oil on sheet. Bake for 18-20 mins at 400 degrees. salt while still hot to taste. Cover in rosemary and grated Parmesan cheese for a yummy alternative to ketchup.

Eggplant Parm... yummm!

For Dinner tonight we had Eggplant Parm. It was so good!

one Med. Eggplant
Spaghetti sauce
Provolone or Mozzarella cheese
Italian Bread Crumbs
Egg wash
One greased pan of your choice (I used a bread pan)

Rinse and skin the Eggplant ( i use a potatoes peeler)
Cut the eggplant length wise and very thin
Bread the eggplant (dip in egg wash then in bread crumbs)
Layer in pan : Eggplant, sauce, cheese and repeat until you get to the top of the pan. Pour remaining sauce over top and then top with grated cheese. Cover with tin foil to keep cheese from burning.

Bake 375 Degrees for 30 mins. Uncover and then bake for an additional 5 mins. Eggplant should melt in your mouth. Serve with pasta of your choice and something green!

Leftovers idea: Make an Eggplant Parm hot sandwich! Yumm! It's better the second day!