This pumpkin pie recipe is extra easy if you use a refrigerated rolled pie crust.
pumpkin pie slice
It comes out perfect every time.
Pumpkin pie
Ingredients;
Two 15oz cans of pure plain pumpkin
1 1/2 cups of sugar
1 TSP salt
2 Tsp ground cinnamon
1 TSP ground ginger
1/2 TSP ground cloves
4 large eggs
Two 12oz cans of whole evaporated milk
1 Use my pie crust recipe OR refrigerated rolled pie crust (I prefer the Immaculate brand)
3 strips of foil
Directions;
Have the pie crust at room temperature. Mix all ingredients together until blended. Roll the pie crust out slightly. Press the pie crust into a 10″ pie plate and form the edges by pinching the crust between your fingers. Pour the mixture into the pie crust filling just below the crust edge. Place on a cookie sheet. Bake at 425 for 15 minutes then reduce the temp to 350 and bake for 40-50 minutes more until the center is puffed and a knife comes out clean. Cool and serve with fresh whipped heavy cream.
Want to make a tasty vegetable side a different way. Use a head of steamed cauliflower to mash instead of mashed potatoes. Mashed cauliflower is tasty and can be serve mashed or mashed then baked with a topping. Great for a holiday meal.
Mashed cauliflower
Ingredients;
One head cauliflower steamed to soft
4 TBLS butter
1/4 to 1/2 cup milk or cream
Salt & pepper to taste
cauliflower
Directions;
Mash or whip with a hand mixer all together adding the milk/cream to your desired consistency.
Other variations;
*Spread into a baking dish and dust the top with Italian breadcrumbs and grated Parmesan cheese and bake 375 for 10-15 minutes.
*Add chopped chives to the mashed cauliflower.
*Add a few TBLS of sour cream when mashing.
**use low fat milk to make it more health friendly
Ground beef chili is a simple easy work night meal and leftovers freeze well. Feel free to change out the tomato sauce for diced tomatoes if that’s what you like. This is a mild recipe, just add hot sauce or red pepper flakes to heat it up to your liking.
Ground beef chili
Ingredients;
1 LB Lean ground beef
1/2 Large onion, chopped
1 TBLS olive oil
Two 8oz cans tomato sauce
One 16oz can red kidney beans, drained and rinsed
1 TBLS chili powder
1 TBLS Worcestershire sauce
1 TSP ground cumin
1/2 TSP garlic powder
1/4 TSP salt
1/4 TSP black pepper
Garnish with cheddar cheese and avocado slices
Serve with tortillas if you like
Directions;
In a large frying pan saute the onion in the oil until soft. Add the ground beef and cook while chopping the meat up until the pink is gone and the beef is all crumbled in the pan. Add the balance of ingredients stir and cover. Simmer for 20 minutes and serve.
**use 93%+ lean beef or change to ground turkey and low fat cheese to make this health friendly
It’s apple season in the USA. This tasty Apple butter roasted pork loin is moist and has a great crispy crust when done. The smell of it roasting says Fall all on it’s own.
Apple butter roasted pork loin
Ingredients;
2LBS pork roast
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar, light or dark
2 TBLS water
1/4 TSP cinnamon
1/4 TSP ground ginger
Dash of ground cloves
Directions;
Preheat oven to 350. Place pork loin in a baking dish, pour the apple juice over it and cover. Bake for 1 hour. Mix together the rest of the ingredients. Remove the roast from the oven and spread the apple butter mixture over the roast and cover. Bake for an additional 1.5-2 hours or until tender.
My friend Tammy gave me this idea. Cut the pumpkin in half. Take out the seeds and stringy part. Rub a little olive oil over the skin and place cut side down on a lipped baking pan. Bake at 350 for about 30-45 minutes. Using an oven mitt gently pinch and pull the skin and it will come right off leaving the pumpkin pulp. Use the pumpkin for a soup or to make a pie or as a side dish with butter, brown sugar and cinnamon!! So tasty and no peeling and cutting the hard pumpkin shell.
