The BEST Pumpkin Pie

 Good morning, evening, afternoon, whenever you are reading this!  I am typing it in the morning! 

We had our family Thanksgiving last Saturday night.  What great food, great company and a hefty helping of laughter to go with it.  However, after all of that, there was PIE.  Oh, was there PIE!  

So I have a couple, or 4 maybe 6 sisters who can bake their hineys off!  I mean seriously, straight from a bakery tasting baked goods.  My sister Peg was in charge of the pies, and her pumpkin pie was amazing enough that with ALL the pumpkin pie recipes out there, I still wanted to share it.  Not sure if it is just a recipe she got somewhere.

I am going to stop talking and get to sharing, there aren't many days before Thanksgiving and I want  you to have a chance to make this one!  I used fresh, homemade pumpkin puree.  Please, feel free to use pumpkin PUREE from the store, if you choose!

You will need one pie crust if you are using a deep dish pie plate.  If you have a regular one, like I do, these will make 2 pies.  Blind bake your pie crust at 425 degrees for approx. 15-20 minutes. Remove and cool!

SET OVEN TEMP TO 375 degrees F, this is the temp you will need to bake the pie at.

You will need:

2 cups pumpkin puree

3 eggs

1 cup heavy whipping cream

1/4 cup milk

MIX THESE WET INGREDIENTS TOGETHER.

IN A SEPERATE BOWL MIX ALL DRY INGREDIENTS BELOW

TOGETHER!

1 1/2 cups brown sugar

1 T  cornstarch

1/2 tsp salt

2 tsp cinnamon

3/4 T pumpkin pie spice

Now combine the wet ingredients into the dry and whisk until completely combined.  You can also use your hand mixer or stand mixer. When completely combined, place into pie shell.  I suggest you put the pie crust on a cookie sheet to catch any drips.  Bake for 50 minutes, and start checking.  Using a butter knife, check the pie for doneness.  If it comes out fairly clean but the pie is a WEE BIT jiggly like Santa's belly, take it out, it will carry over cook and set as it cools!

Don't forget the fresh whipped cream!

ENJOY and HAPPY THANKSGIVING from our house to yours!

Pumpkin Cream Pie

Ahh, the week before Thanksgiving, some of us are scrambling to finish our menus and some of us had our menus done a month ago.  Darn you organized people!

This will be our first major holiday without my mom, so we are going to enjoy it, most of my family will be here and I plan to make a couple of dishes that my mom always made.  It is going to be fun, maybe a bit sad, definitely food filled and undoubtedly a day of memory making!

I had asked you the other day what kind of pies you would like to see in "MILE HIGH" form.  The usual suspects appeared, chocolate, coconut, etc.  I asked because I was dreaming about this mile high pumpkin cream pie.  While I admit, pumpkin pie is NOT my favorite thing about Thanksgiving, I do eat a piece.  It is practically unAmerican not to.  I put on twice as much whipped cream as their is pie and enjoy every bite.  I thought to myself, "self.....why can't you put the cream with the pumpkin, almost like the lime and the coconut and cut out the middle man"?  What makes MY mile high pies, mile high?  The filling, AND the slightly sweetened, hint of vanilla fresh whipped cream.  I don't care much for meringue on a pie, in fact, to be honest, I don't care for pie in general.  If a pie goes in the oven, I almost never would eat it.  If it has to be chilled, or contains the words, "French" and "Silk", I will wrestle small children to get a piece.  Pie has just never been my "thing".  I suppose I can blame it on the fact that I dislike fruit tremendously and almost all pies are fruit filled.  BINGO!

So while this may not technically be MILE HIGH, if you double the filling, it can be.  And I would be thrilled if you did that, or double the whipped cream, mount that stuff up so high you can lick the top while standing!  Go ahead, DO IT!!

With that said, get this made, put it in your freezer, and take it out Thanksgiving morning.  Done.  Ahead.  YES!

Crust:
40 Nilla Wafers
10 graham cracker squares
1 stick of butter (1/2 cup) melted
4 T white granulated sugar

Get our your food processor, toss in everything except your butter.  and pulverize!  You want almost a sand consistency.  Add in the butter and let it go until the mixture is that of wet sand and will stick together if you squeeze some in your hand.

Press into a deep(ish) 9 inch pie plate.  Using a measuring cup or a flat bottom drinking glass, press it into the bottom and side.  Refrigerate for 30 min to 1 hr.

FILLING:
1, 16oz (approx) can of PURE PUMPKIN (not Pumpkin Pie Filling)
1 tsp cinnamon
1/4 cup powdered sugar
1 tsp vanilla extract
4 oz. softened cream cheese
2. 3.4 oz boxes of instant vanilla pudding
1 1/4 cup heavy whipping cream

In your standing mixer add in pumpkin, cinnamon, powdered sugar, vanilla and softened cream cheese.  Mix until combined.  Add in instant vanilla pudding and heavy whipping cream and whip on high until it becomes thickened and creamy.  (It will set up more in the fridge, but whip it long enough please, probably a good 3-4 minutes at least)  Pour into your crust and refrigerate 2 hours before topping with fresh whipped cream!

Sweetened Whipping Cream:
2 cups heavy cream
3-4 T powdered sugar
1 tsp vanilla extract

Whip all ingredients until stiff peaks form.  Spread or pipe on to the pie.  Refrigerate until time to serve or freeze for 1 hour, and wrap well to stay frozen until the morning before serving!

ENJOY!

Loaded Sweet Potato Casserole

Evening friends!

I asked you all on Facebook what you thought the perfect sweet potato dish looked like.  What would you put it in, what do you like it to have, and you all responded with SO MANY things!  I saw everything from the way my mom and few of my sisters make them to entirely new perspectives.  I wanted to create something new for my sweet potatoes and it came to me.  If people can LOAD regular potatoes, why can't I load sweet potatoes?!?!

I saw it all, brown sugar, pecans, butter, pineapple, marshmallows, the list went on and on.  Though my mom was a canned yam woman, toss em' in a casserole, throw on some butter, brown sugar and 4 inches of marshmallows, I wanted something better than that.  I didn't want mush, covered in gag me with a spoon amounts of sweetness.  So here is what I did, and I hope you decide to try it.  There is ONE thing I did not do, that I will do next time.  I WILL add a few marshmallows to the TOP in the last 10 minutes of baking next time.  Simply for that "old times" feeling and look. 

So here is the recipe, YOU wrote, with your comments!!

You will need:
2 lbs. sweet potatoes
1 cup brown sugar
4 tbsp. butter, melted
pinch of salt
2 eggs
1 cup mini marshmallows
1/2 cup chopped pecans

Topping:
4 tbsp. softened butter
1/2 cup brown sugar
1/2 cup chopped pecans
1 cup miniature marshmallows (optional)

Roast your sweet potatoes, skin on for about 45 minutes to 1 hour.  Let them cool completely, cut the potatoes in half and scoop out the insides into a bowl.  Now add the brown sugar, butter, salt, and eggs.  Mix to combine completely.  Now fold in the marshmallows and pecans,  and place into about a 2 qt. casserole. 

Now combine your topping ingredients (except marshmallows) with a fork or pastry cutter (or your fingers!).  Sprinkle evenly on top.  Bake at 350 degrees F, for 40 minutes.  IF you are going to add the mini marshmallows, put them on at the 30 minute mark, and then bake for 10 more minutes

ENJOY!!

Cran Apple Compote

I hate to do this to you.  You know, give you a recipe for something that doesn't look like placenta in a can.  (Canned cranberry jelly).  Wait.  Was that inappropriate?  Sorry, but, you know me.  That stuff wiggles and jiggles and weirds me out in general.  I love when is sucks out and stays in the exact same shape as the can with the imprints on it.  GUH-ROSS!  Oh if you do use that stuff in a can, do you put it on a nice little platter and slice it?  My mom used to do that!! (sorry Ma)

So with all that being said, I am admittedly not a cranberry fan in general.  There are exceptions to most rules, but, just in general, yeah, no thanks.  I wanted to come up with an alternative to cranberry jelly or gelatinous stuff.  This has a thick little syrup, it is easier than ever to make, and people will think you are a genius.  I can definitely see this on my Thanksgiving table, and I hope you put it on yours as well!

The apples are your choice, I used, OMG, I can't remember what kind I used.  You guys, I am dead serious. (laughing so hard).  But use what you want.  Don't fret over it, we will be adding a bit of sugar, and all will be well. 

You will need:
5 ounces dried cranberries
1/2 cup water (divided)
1 tbsp. sugar
pinch of salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 med apples, peeled and chopped into pieces of your preference
1/4 cup chopped pecans

In a saucepan combine cranberries, water, sugar and salt.  Bring it to a boil, stirring often, and turn off the heat, but leave the pot on the burner.  Let sit for 10 minutes.  Stir in cinnamon, nutmeg, apples and 1/4 cup more water, bring back to a boil, stirring occasionally for about 15 minutes.  When the apples have softened a bit, and the syrup has thickened, it is done!  Make sure to sprinkle some extra pecan on top when you serve!

I hope you "not so into cranberry sauce" people like me will enjoy this.  I am not so into fruit period, but like a good foodie, I tried my own dish and it was amazing but, can I be honest and tell you what I did with the leftovers? Baby food........I processed it and froze it so my littles can enjoy it too!  I can't keep it till Thanksgiving!!!

ENJOY!  (sorry about the placenta comment, but not sorry enough to remove it and then mention it again here)

Pumpkin Praline Cheesecake Bars

How can it already be this time of year?  I probably say this every single year, but, the older I get the older time seems to go.  My mom said it would, boy was she right. 

It is time to start thinking about and planning our Thanksgiving menus!  While I love changing a few things up every year, there are definitely dishes that are tradition that are NOT to be messed with.  Is it like that for you all as well?  If I ever omitted, baked mac and cheese, or coleslaw from a holiday meal, I would be disowned!  This year I am definitely looking forward to Thanksgiving, since our kids have moved here now!  We get to have a real holiday together!  WOOHOO!  I haven't been able to spend a Thanksgiving with my son for about 6 years.  We are just thrilled! 

With all that said, I have a pumpkin loving family.  I wanted something other than a plain pumpkin cheesecake, (however, they are one of my fav's).  I just decided to experiment and when it turned out, I had to test it a second time, I wasn't sure how it turned out this good, but, when I tried it for the 3rd time and my daughter in law informed me, "This is BOMB", I knew it was share worthy!  The texture is crazy awesome and the flavor, well, I mean come on, "pumpkin praline cheesecake".  Pffttt, delish.  I think it will be part of our Thanksgiving dessert table this year.  I hope you make it part of yours too!

OH!  I almost forgot.  The pan you will need...   I used about an 7x10 or something close to that.  A 9x13 will be to big, unless you double your cheesecake layer recipe.  A 9x9 should work nicely.  WHY did I use such an odd size?  I don't know either, but I did.  So just keep that in mind when picking what size to use!


1 yellow cake mix
3/4 cup melted butter
3/4 cup pumpkin puree
8 oz. cream cheese (softened to room temperature)
2 eggs
3/4 cup brown sugar
1 tsp. vanilla extract
1 cup pecans
2 T-1/4 cup maple flavored pancake syrup or maple syrup

Preheat your oven to 350 degrees F.  In a bowl combine dry cake mix and melted butter. 

 

Press into the bottom of your pan evenly and bake for 15 minutes.  Remove and let cool while you mix up your filling.

Combine, pumpkin puree, cream cheese, eggs, brown sugar, and vanilla extract until smooth and creamy.  Pour over crust.  Top with pecans, and then drizzle over your syrup.  Bake for 35-40 minutes, until almost set in the middle.  It will jiggle a wee bit.  Remove and let sit until it is room temperature.  Now chill for at LEAST 6 hours.  I think it is best chilled overnight.  Serve with a some sweetened whipped cream, or a small scoop of ice cream even!

MMMM-mmmm good!!

Cornbread Stuffing

This is a complete experimental recipe gone RIGHT. 

 

It started like this.  My sister made a TON of cornbread muffins for a dinner she helped serve.  She had anticipated serving 100 apparently, and only served 25.  Oh my gosh the amount of muffins she had leftover, was hilarious.  Anyway she called me and asked if I could do anything with them.  I thought to myself, "self, you have never even attempted cornbread stuffing, this is the perfect opportunity".  I said, YES, and so this muffin makeover began!

 

 

When I tell you it was an experiment, it really was.  I wanted to go with my instinct and see how close I could hit it on the head.  When I say "it" I mean, MY perception of what cornbread stuffing should be.  I used only half of the muffins, so I could tweak a new batch if needed.  Let's just say, those muffins got used on a second batch alright, just like the first!

 

The ONLY thing I would do different, is make sure I had plenty of turkey gravy for the top!!!

 

The mixture, prebaked, is going to be very soupy, that is OK, that is perfect!  Just go with it and be rewarded with a bowl of  warm, flavorful stuffing!  I think this will get added to my Thanksgiving table!

4 cups crumbled cornbread
3 cups chicken stock
2 eggs
1/2 to 1 tsp poultry seasoning
1 carrot, grated
2 ribs of celery, chopped
1 small onion, diced
1 tsp parsley
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees F.  In a large bowl combine ALL ingredients well.  The mixture will be fairly soupy.  Pour into a greased 9x9 baking dish and bake for 50-60 minutes until firm to the touch.  If you oven temp is off, or you use a little different sized baking dish, this time will vary.  When your cornbread is firm, it is done.  If you use a 9x13, I would suggest about 40-45 minutes of baking.  This is just dressing, you will know when it is ready.  The smell is INCREDIBLE, almost as good as the end result!

Hope you enjoy, this Thanksgiving or anytime!

Your "stuffing addict" Chefwannabe

Giving Thanks For Giving!

Happy Fall my friends!  The leaves are changing, the weather is changing, we might even be putting on some extra fluff to keep us warm this winter, but I have a contest, that will keep you hearts warm, in thanksgiving and gratitude. 

I have once again teamed up with Cookingplanit and a number of fabulous bloggers to bring you the opportunity to give back, to someone who has done something beautiful for you, your community, or your family.  I saw this quote once that said, "Thanksgiving, not what we say about our blessings, but how we USE them that is the true measure of our Thanksgiving".  I don't know about you, but I know so many unsung hero's.  Some will never be publicly thanked, and the reality is, they probably don't want to be.  I was blessed enough to grow up with one.  My dad.  Can I tell you a quick story about my most unforgettable memory of him and his giving? 

We grew up with little money.  With 10 children and a wife, my dad sometimes held 5 or 6 jobs at a time to HOPEFULLY make ends meet.  My dad was notorious for never having a winter coat.  His "babies" as he always called us, needed the coats and shoes, not him.  One Christmas when I was about 5 or 6, all of the big kids put their money together and we bought my dad his first winter coat.  He opened it on Christmas Eve, just before midnight mass, and he wore it to church. It was red, and he looked so handsome in it, I remember thinking that people might think he was rich because he had a winter coat.  We woke up on Christmas morning, to the gifts Santa had brought and shortly after my dad was going to be leaving to take photos for an insurance policy.  It was a town about 20 miles away.  I often went with him to take photos.  I loved spending time with my dad and admittedly I would get a small glass bottle of coke from the old "filling station", Van's, on the edge of town when he got gas.  As we were preparing to leave, my mom told my dad the car had no gas, or was very low.  I recall her telling him she had 10.00 and it had to last the entire week.  So we bundled up, dad in his brand new red coat, and me in my first pair of "Velcro sneakers" and headed to take photos.  My dad stopped and used 5.00 for gas in the car, keeping the other 5.00 for whatever else, gas, milk, bread, we may need that week.  Halfway to our destination, we came upon fire trucks, ambulances, and a freezing family, wrapped in blankets, watching their home, burn to the ground.  My dad pulled over, and got out of the car, telling me stay inside and keep warm.  Without hearing a single thing, I saw my dad take a husband and wife in his arms, speak to them both, and take the mans blanket off of him.  He wrapped that blanket around the small children, and took off his brand new red coat, putting on the man.  He took out that 5.00 bill, and put it in the coat pocket, shook hands, and came back to the car.  In my child brain, I thought, "OH NO!  What is he DOING?  What if mom finds out he gave away his last 5.00 and what will my brothers and sisters say when he comes home without his BRAND NEW COAT"?  He got in the car, and said, "No matter how little, we think we have, someone else has less.  It is our job, to take care of each other, and treat others the way we want to be treated".  Off we went, to finish business.  When we got home, I remember him telling my mom and siblings what he did.  I recall, him hugging us, and nobody being angry, because THIS, is what my dad is all about.  This is how we were raised.  THIS is why he sat us all in the backseat of a car, every chance he got, while he delivered food from the food pantry to those who were in need, so he could be the example, we weren't just told to live this way, we were shown it.  Meanwhile, we probably didn't have much food on our own table.  This to me, is the epitome of giving, never expecting anything in return.  My dad didn't know the name of the people, and they didn't know him, but what does that matter?  They were a blessing to each other, and 35 years later, it is as vivid in my mind as it it happened an hour ago. 

Thank you for letting me share my story with you!  Now we want to hear YOUR stories.  The stories of someone who helped you in a very special way.  Giving thanks by sharing your story and giving them the chance to win something very cool for their good works.  Here is how this will work!

In 300 words or less
-Recognize an individual who is making a difference in the lives of others or your community.
-Share how they are donating their time, energy or love on helping others without necessarily thinking of themselves.
-Give details on how they are working to improve lives of others.

If your inspiring person wins, they will win a $250 gift card to help them celebrate Thanksgiving.  And you will win $100 as our way of saying, "Thank You"!

So warm up your pens, and warm up the hearts of all of us this Thanksgiving!

You may enter on Facebook by clicking the "Giving Thanks" tab, or on Cookinplanit's blog.  5 winners will win gift cards and one lucky winner will get to have $1,000 donated to a charity of their choice!

Enter between Oct 18-November 1, 2013!  Hurry, do not hesitate to share your story of  thanksgiving!

 

 

 

  

Pumpkin Pie.....Cake!!!

My sister Annie, came over last night waving this recipe in her hand.  She gave it to me and said someone at school had made it and it was, (in her best Long Island accent) "to DIE for".  I decided I would look it over and see what my initial thoughts were on it.  I never usually use recipes I didn't write up myself or majorly tweak to my liking, but it did appear interesting.  I mean the name alone mixes my mind up.  

Anyway, after I got my stuffin' muffin on, I decided I was in full on Thanksgiving mode and should try it right away.  I will admit the directions were confusing.  I do not know if they originally were, or perhaps my sister was scaling the walls of her classroom while typing it.  I will try and rewrite the directions in a simpler, more sensible manner for you.  

 

On the recipe it states that it is "plenty sweet" so whoever made it didn't add the full amount of sugar for the topping, but I just tried it with adding the full amount and I do not think it is sweet enough.  I have a love hate relationship with pumpkin as it is, so the sweeter the better.  I like pumpkin pie, I feel obligated to eat it every Thanksgiving but in retrospect, I think I have been living a lie for at least the last 15 years.  I am not a fruit eater and generally only like pie if it is proceeded with the words, "french" and "silk".  None the less, this is delicious for the pumpkin pie lover.  It is a definite twist on tradition and I am going to write this recipe up as a definite should try.  No pumpkin pie crust left on the plate!  My husband adores pumpkin pie so he will likely love this with a love he has never known before.  It is really the same as pumpkin pie, just delivered in a different "package" than your traditional pumpkin pie.

Here is what you are going to need to gather up....

2 cans of pumpkin *NOT pie filling* and you need only half of the second can
3 eggs
3/4 cup butter
2/3 cup milk
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 cup sugar
1 yellow cake mix

Ok, this may be confusing but hang with me........

First thing is to preheat your oven to 350 so it can be heating up while you work.  You need a 9x13 cake pan.  Secondly, measure out 1 cup of your dry yellow cake mix and set it aside.  Spray your pan with nonstick spray liberally.  Now here we go.....

 

Bottom layer:
Yellow cake mix  (-1 cup you set aside, that is for the topping)
1 egg
1/2 cup butter, melted
Combine thoroughly and pat into bottom of pan so its all covered.

Filling:
3 cups pumpkin
2 eggs
2/3 cup milk
1 cup brown sugar



1/2 tsp cinnamon

1/4 tsp cloves
1/4 tsp ginger
pinch of salt



Can see the 3 layers here, in case the recipe is to confusing!

Mix until well combined and pour over bottom layer (crust).

Topping:
1 cup cake mix *reserved* 
1/2 cup granulated sugar
1/4 cup butter (softened or melted)
Mix with a fork.  Mixture might be wetter than you think it should be especially if you use melted butter, but it is fine, trust me!!!  Now sprinkle or dollop it over the pumpkin mixture.

Right before going into the oven.

Bake for 45 minutes.  Let cool completely before serving. Make sure to whip some sweetened heavy cream or serve with cool whip.  

I hope you enjoy!  Make sure to make a test batch!  You will be glad you did!

Your "pumpkin pie lovin' poser" chefwannabe

Chris

Stuffin' Muffins

Can you believe its November?  My mom was right, the older I get the faster time goes.  It seems like the air was on and it was hot out last I remember.  Now, we had snow yesterday and its sunny today.  

Thanksgiving is just around the corner, and even if it is just my husband and I, you can bet, there will be a feast for 10 on my table.  Hopefully it won't be long before our son will be able to join us for some holidays again and maybe more family and friends.  Good for the soul to be with ones you love on the holidays.  Sort of fills up your "soul tank".  

I admittedly am not a huge fan of dressing.  I am a stuffing girl from way back.  I am particularly a boxed stuffing fan.  I know, I know!  Some struggle with dressing or stuffing, do I stuff the bird or not?  I will run down some basic rules if you plan on stuffing your bird, just in case you have forgotten or never really knew and have just luckily not given anyone at your feast any sort of food poisoning.  

First, make sure your stuffing has been chilled.  When you put hot stuffing in a cold turkey, the results can be...umm.....pretty "crappy".  Stuff your turkey loosely, do not pack the stuffing in so tight it can not achieve the temperature it needs, to be safe. The temperature of your stuffing should be 165 degrees.  Inside the thigh of your turkey your temp should read 180 degrees.  If your stuffing at that time does not read at least 165, it will need further cooking.   As always wash your hands obviously before handling food and especially after handing any raw poultry.  My mom always took the whole turkey off the bone before we ate so we never had that Cleaver kind of turkey carving ritual at the table, thus never having a stuffed bird.  

Now, in my older, young age, I have become semi- obsessed with individual portioned food.  Maybe it is my freaky way of trying to control my own portion size, maybe its because my germaphobe husband is wearing off on me, maybe it is just FUN.  For the last 10 years or so I have been making "Stuffin' Muffins"  Does everyone fight for the crusty, crispy edges of the stuffing at your house?  And don't you like knowing you technically have the right amount of portions without guessing?  I mean of course leftovers are a must at Thanksgiving but I guess I just like knowing for a fact I have plenty and if I make individual servings I know for sure!  Anyway, everyone gets their own crispy tops and edges and they are fun!  In my recipe I use a box of stuffing mix, yes I do, I admit it, I own and I LOVE it!  So let's get going!

Here is what you will need for 6 stuffin' muffins:  (double or triple as needed)

1 box of stuffing mix
1/4 cup celery minced fine
1/4 cup carrots chopped fine or grated
1/4 cup onion minced VERY fine
2 tbsp butter  (on top of box direction amount)
1/4 tsp poultry seasoning
1 egg
1/4 tsp pepper

Preheat oven to 350 degrees.  Melt butter in saute pan, add in celery, carrots and onion, and cook for 2-3 minutes until tender.  Add poultry seasoning and pepper.  Now prepare stuffing according to box directions in the same pan.  Combine everything thoroughly and let sit for 5 min.  Transfer to a bowl and let cool completely in the refrigerator.  When completely chilled, add egg and mix.  Spray muffin tin with nonstick cooking spray and fill pan.  

This mixture should make 6 stuffin' muffins.   Bake for 15-20 minutes.  Let sit for 5 minutes.  Run knife around the edges and carefully use a fork to slide down and under entire muffin to lift out.  

You will love these!  You can add anything you like, browned ground sausage, bacon, or any other veggies you like.  I am a firm believer that raisins and apples have no place in stuffing.  Yuck! :)   However if that is how you roll, go ahead, you are only limited by your own imagination!

Hope you make Stuffin' Muffins a part of your Thanksgiving tradition!!!

Your "hand me another stuffin' muffin please" chefwannabe

Chris