Pumpkin Pie

This recipe is courtesy of Paula Deen & the Food Network. Mike says it's the best pie I made so far (and I usually stick to what's on the Libby's cans when it comes to a recipe). Combined with a pie crust recipe that I learned from my friend Jessica H (won constantly wins pie contests with her awesome peach pie) it turned out really yummy.

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough (I made my own)
* Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Orange-balsamic Glazed Chicken

I was watching TV just like any other day and I saw Rachael Ray making this dish. I looked it up online, and what do you know-- I have all the ingredients! Instead of fresh rosemary however, I used dried and it still turned out great. Wonderful balance of sweet and tangy... enjoy!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning
• 2 to 3 sprigs fresh rosemary, leaves chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

BBQ Chicken Chopped Salad

This one we made up and it turned out great. Who really needs a recipe for BBQ Chicken Chopped Salad?

INGREDIENTS

• romaine lettuce, chopped
• 1 red onion, chopped
• 1 can of corn, drained
• 1 can of black beans, drained and rinsed
• cilantro, chopped
• cotija cheese, crumbled
• english cucumber, chopped
• tomatoes, chopped
• avocado, chopped
  
• chicken breast, chopped
• Sweet Baby Ray Ray bbq sauce
• Ranch dressing

Directions

• Toss and serve!
  

Chicken Tortilla Soup

So quick and so easy. Great to take to lunch the next day!


Adapted from Six Can Chicken Tortilla Soup from Allrecipes.com

INGREDIENTS

• 1 (15 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans chicken broth
• 2 cups of cooked chicken, cubed
  
• 1 (15 ounce) can black beans
• 1 can green chile peppers, drained
• fresh cilantro, chopped
  
• 2 tomatoes, diced
• a little cumin
  
• salt & pepper to taste
• sour cream, optional but highly recommended
  
• cotija cheese, optional but highly recommended
• fresh avocado, sliced, optional
  

DIRECTIONS

• Dump it all in the pot (except chicken) and cook until it boils!
• Using a hand blender, blend until smooth. Add chicken.
  
• Garnish with a dollop of sour cream, fresh avocado, cotija cheese and fresh cilantro.
• Enjoy!
  

(Blueberry) Oatmeal Pancakes

Oatmeal blended into the batter is a good way to get the family to have some oatmeal in their diet! These are delicious and easy to make. I added 1 cup of blueberries into the batter. The sweetness of the maple syrup compliments the tartness of the fresh blueberries. I'm thinking about grounding up some macadamia nuts into the batter and adding sliced bananas for a Hawaiian inspired version!

TIP: I mixed the dry ingredients the night before because I'm really lazy in the morning. When I woke up, I just had to mix in the wet ingredients which took a second and started cookin'

Blueberry oatmeal pancakes...yum.

RECIPE: Banana Oatmeal Pancakes
(Adapted from Allrecipes.com)

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup quick cooking oats (I used regular not quick cooking oats)
  
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk (I used regular milk)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1 egg
• 1 cup fresh blueberries (optional)

DIRECTIONS

1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
2. Stir in one cup of blueberries (or any other mix in)
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Classic Buttery Yellow Cupcakes

I like this recipe because it's a firm cake so it will make decorating easier. Plus it has a very nostalgic taste. Makes you feel like a kid again!

Ingredients

• 1 pkg (18.5 ounce) plain butter recipe yellow cake mix
• 1 pkg (8 ounces) reduced-fat cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tablespoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Throw all the ingredients into a large mixing bowl. Blend on low with an electric mixer for 30 seconds until all the ingredients are well blended then stop the machine and scrape down the sides. Increase the mixer to medium and beat for 1 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
3. Bake until they are golden and spring b ack when lightly pressed with your finger, about 24 to 27 minutes.
4. Remove and cool on wire racks for 5 minutes in the pan.
5. Remove cupcakes and cool on wire rack alone for another 15 minutes.
6. Frost then serve.
   

Chocolate Pistachio Trifle

I made this trifle for my sister and brother-in-law during their stay in California for their 4th of July visit. It came out perfectly. (So glad they didn't eat it for breakfast since I left them home alone with it!)



(Adapted from the Chocolate Trifle recipe from allrecipes.com)

SERVINGS: 12 servings (One trifle bowl)

INGREDIENTS:

• 1 (19.8 ounce) package brownie mix (I used Ghirardelli's dark chocolate brownie mix)
  
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 2 - 1/2 cup water
• 2 - (1/2 pint) heavy whipping cream
• 2 (8 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy, optional (I used mini chocolate chips sometimes)

DIRECTIONS:

1. Prepare brownies according to box. Let completely cool. Cut into 1-inch cubes.
2. Whip up heavy whipping cream. Meanwhile, mix chocolate pudding mix with 1/2 cup of water. Fold the whipped cream with the pudding & water mixture. Fold in 1/2 (4-ounces) of the thawed whipped topping until you can no longer see any white streaks.
3. Repeat step 2 with the pistachio pudding mix.
4. In a trifle bowl, layer half of the brownies cubes, then 1/2 the chocolate mousse, then 1/2 the pistachio mousse, then half of the existing container of whipped topping. Repeat layers. Top with shaved chocolate bar or mini chocolate chips. Chill for 8 hours before serving.