Our favorite pumpkin pie

My pumpkin pie turns out a little different each time I make it, especially if I'm using fresh pumpkin, but over the years I've managed to at least decide upon a basic recipe from which to start!

Pumpkin Pies (makes 2)

Single pie crust for each pie

4 c pumpkin puree (2 15oz cans will work)
3 c evaporated milk (2 12 oz cans)
1/2 c sugar
4 T molasses
4 t vanilla extract
1/2 t salt
4 t cinnamon
2 t powdered ginger
1 t ground cloves or allspice
1/2 t nutmeg
4 eggs

Mix all the ingredients together. Add eggs last so that you can adjust the flavorings if necessary. More sugar may be needed. Pour into two single pie shells and bake at 450 for 10 minutes. Turn the oven down to 350 and bake an additional 45 minutes.

Stroganoff meatballs

Stroganoff meatballs use as much of your Meatball Master Mix as you want. Serve them with egg noodles, and add some roasted veggies or salad for a hearty thirty minute meal! The recipe below is enough for 2/3 of your Master Mix, or approximately 2 lbs of meatballs.

Stroganoff Meatballs

3 c regular white sauce
3 oz cream cheese
2 T tomato paste
Clove of garlic, mashed
1 - 2 t fresh thyme
2 lb meatballs, pre-cooked
1 c sour cream
Paprika
Salt

Combine white sauce through thyme in pot or slow cooker on high; heat and stir till blended. Stir in the meatballs and simmer. Stir in the sour cream without boiling. Add the paprika and salt.

Prepare egg noodles. Stir into sauce if desired, or just serve with meatballs and sauce poured over.

Mexican pork and sweet potato stew

Compliments of Woman’s Day magazine, this tasty recipe comes under the heading of a one-dish wonder! It also clocks in as a thirty minute meals, hearty and spicy, even faster if you’ve done the once a week food preparation. You can add less heat if your family prefers by swapping out bell peppers and mild salsa without the chipotle kick. As for us, bring it on!

Mexican Pork and Sweet Potato Stew

Olive oil
1 1⁄4 lbs pork tenderloin, cut bite-size
1 1⁄2 lbs sweet potatoes, peeled and cubed 2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 chopped garlic
1⁄2 tsp ground cumin
1⁄4 tsp ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1⁄2 cup water
1 cup frozen corn kernels
1 1⁄2 cups salsa (we used Old El Paso Fresh Mexican Style Smooth Chipotle)
Garnish: chopped cilantro, tortilla strips

1. Heat 2 tsp of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.

2. Heat remaining 1 tsp oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.

3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.

4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.

Scads of leftover ham?

We have been having prime rib for Christmas dinner for the last couple of years, so there haven’t been any leftovers, thankyouverymuch!!

Dang, I love leftovers, especially when there are a couple of good Once a Month Cooking (OAMC) recipes that I can make in double or triple batches, enjoying one tonight and others later when I’m in a hurry. So here are some recipes to help you use up your leftover ham, if you’re fortunate enough to have some, in style. A couple are OAMC recipes, and others are for serving fresh tonight!

Cranberry Ham Grill – an OAMC delight

Baked Jambalaya – freezes really well for OAMC cooking

Quick Jambalaya - for tonight

Red Pepper Risotto with Italian Sausage – substitute chopped ham for the sausage…you won’t have to spend time browning it!

Beet Greens with Canadian Bacon – substitute finely chopped ham for the bacon

Ham and Squash Stew - a delicious variation on Turkey and Squash stew

Spicy Split Pea Soup - nutritious

Image: MorgueFile

Orchard's Harvest I Judith Levin 24x8 Fine Art Print Buy From Art.com

Merry Christmas!

Grilled Gruyere cheese with onion sandwiches

Isn’t it nice to have a few really easy meals right before or even right after Christmas when you’re so rushed? But you still want them to be tasty and comforting, even if they’re easy. So how about this? Take the humble grilled cheese sandwich, and elevate it to a new art form! That’s what my husband and I think of these sandwiches. You can leave out all the extra goodies if the kiddies only like them traditional. I’m also thinking that the next time we grill, I’m going to construct these on a long loaf and wrap them in foil in order to do them panini style!

Easy to make in under thirty minutes, even if you do have to grate the cheese! Don’t be lazy and slice it…it’s much better grated and mixed with the other ingredients.

Grilled Gruyere Cheese with Onion Sandwiches

Olive oil
Large red onion, cut into rounds
1/2 to 3/4 lb of Gruyere cheese, grated
8 large fresh basil leaves, chopped
1 T balsamic vinegar
Salt and pepper
8 thick slices of Italian bread (or more)

Heat olive oil in a large heavy skillet and saute the onions until well-cooked. Scrape into bowl with cheese through salt and pepper. Mix well. Divide up among 4 sandwiches. Add more oil to the skillet and grill each sandwich on medium low heat, flipping once. Cut in half to serve.