Friday, November 25, 2011

Happy Thanksgiving!

Happy Thanksgiving from our house to yours!

Sunday, November 20, 2011

Auntie Ruth's Pumpkin Pie

It is the weekend before Thanksgiving and it is really feeling like Fall today.  The day has been rainy and cold, but the perfect solution for that is warming the house by cooking and baking up a storm!  Yesterday I made a big pot of Pioneer Woman's Chili, her "perfect pie crust" recipe and a yummy dessert called Pumpkin Love.  
On this rainy afternoon I whipped up my pumpkin pies for Thursday's feast.  I've decided to share my own recipe with you ... shh! don't tell anyone!  Modified and adapted from the recipe on the Libby's pumpkin can.  

Auntie Ruth's Pumpkin Pie
(Makes 2 Pies)

1 cup Sugar
2 teaspoons Cinnamon
1 teaspoon Ginger
1 teaspoon Pumpkin Spice
1/2 teaspoon Cloves
4 Eggs
1 can (29 oz) Pumpkin
1 can Evaporated Milk (I used the reduced fat kind)
1 can Condensed Milk
2 unbaked Pie shells (I used this recipe)

Pre-heat oven to 425.  Mix dry ingredients in a small bowl.  In a large bowl beat the eggs then stir in the pumpkin, sugar mixture and   both cans of milk until combined.  Ladle the mixture into the pie crusts.  Bake in a 425 degree oven for 15 minutes then reduce the oven temperature to 350 and continue baking for 45 minutes.  Enjoy!

Sunday, November 13, 2011

I just finish making what I call the Perfect Fall Soup this afternoon.  It is one of my favorite recipes when the weather begins to get cold.  I've modified it and tweaked it over the years.  This time I added sweet potatoes and it turned out really good.  Give it a try!

Perfect Fall Soup
10 servings (about 1 cup each) 

2 T olive oil
1 medium onion, chopped
4 carrots, chopped
1 sweet potato, peeled and chopped
1 red bell pepper, chopped
4 garlic cloves, sliced
2 qts (8 cups) water
1 C dried lentils
1 can (28 oz) crushed tomatoes
3 bay leaves
2 T balsamic vinegar
Salt and freshly ground black pepper 

Heat oil in a large pan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.  Stir in carrots, sweet potato, bell pepper, and garlic; cook 5 minutes.  Stir in remaining ingredients except salt and pepper, bring to a boil over high heat.  Reduce heat; simmer uncovered 30 - 40 minutes; or until lentils and vegetables are tender. Season to taste with salt and pepper.  Remove bay leaves before serving.  

Enjoy a nice big bowl of this tasty soup with some fresh, warm bread or cornbread on a cold day!

Friday, November 04, 2011

Be still sad heart and cease repining;
Behind the clouds the sun is shining,
Thy fate is the common fate of all,
Into each life a little rain must fall,
Some days must be dark and dreary.