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.