Pumpkin Pie

After my adventure at the pumpkin patch I decided to bake a Homemade Pumpkin Pie. I have always loved Paula Deen’s good old southern cooking so I decided to try one of her Pumpkin Pie Recipes. This pie was a huge hit with my coworkers as well as my guy.

XOXO,

Esra

Pumpkin Pie

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed (I used a pumpkin, but in the future I will use the 100% natural canned pumpkin)
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
Whipped cream, for topping

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.

Recipe from Paula Deen (Food Network)

Tailgating Fare - Clemson Style!

 

Now Y'all, it doesn't get much better than Clemson Tailgating!!  I must say, my first experience in Death Valley was truly awe-inspiring!  I hope you'll enjoy some of my favorite game-day recipes this season!

"Yes, there's something in these hills where the Blue Ridge yawns it's greatness."

xoxo, Alison J. 

Bacon, Onion & Cheese Hash Brown Casserole

Ingredients

6 slices of bacon

1 cup chopped onions

2 teaspoons chopped garlic

(1) 32 oz. package frozen, grated hash brown potatoes

1 1/2 cups shredded reduced fat Cheddar (or your favorite type of cheese)

1/2 cup chopped spring onions

1/2 cup reduced fat sour cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

(1) 10.75 oz. can 98% fat free cream of mushroom soup

Pam

Directions

Preheat oven to 350.  In a large skillet over medium heat, cook bacon until golden brown and crispy.  Drain bacon strips on paper towels and crumble into pieces.  Wipe out your pan and add onions and garlic.  Cook for a few minutes; stir in potatoes.  Cover and cook for 15 minutes.  Remove lid for occasional stirring.

Meanwhile, combine bacon, 1/4 cup of cheese, spring onions, sour cream, salt, pepper and soup in a large bowl.  Add potato mixture and stir to combine.  Pour into a greased 11x7 casserole dish and top with remaining cheese.  Cover with aluminum foil and bake for 30 minutes on 350.  Uncover and bake for an additional 30 minutes, or until bubbly and delicious-looking!

*Note: This is a great make-ahead recipe.  If refrigerated, remove and let stand at room temperature for 15 minutes before beginning the baking process.

Adapted from Cooking Light Magazine 

Sausage and Cheese Mini Muffins are great to serve with Hash Brown Casserole!

Spinach Balls (Missy's Fave!)

Ingredients
(2) 10 oz. packages frozen, chopped spinach
2 cups herb-seasoned stuffing mix
1 cup grated Parmesan cheese
4 eggs, slightly beaten
3/4 cup butter, softened
1/2 teaspoon pepper
1/4 teaspoon fresh nutmeg
1/4 teaspoon freshly minced onion

Directions
In a large bowl, combine all ingredients; mix well.  Shape by rounded teaspoons into small balls.  Place on lightly greased baking sheet.  Bake at 350 degrees for 20 minutes, or until firm and slightly golden on top.  Makes 3-4 dozen bite-sized appetizer balls.

Quick-n-Tasty Meatball Sliders

Ingredients

1 package slider buns

Pre-cooked meatballs

1 jar of your favorite marinara sauce

Pre-sliced Mozzarella Cheese

Directions

Combine meatballs in marinara sauce on the stove over medium heat until meatballs are hot throughout.  Slice cheese into squares that are approximately the size of the bun.  Slice open buns and pinch out some of the bread in the bottom half.  This creates a "bed" for the meatball!  Spoon meatballs into each roll and top with slice of cheese.  Place on either a microwaveable platter and nuke for about 15 seconds to melt the cheese.  Or if you have a large batch, place them on a baking sheet and pop in a 350 degree preheated oven for about 5 minutes, or until cheese has begun to melt.  

Maa Meatloaf!

Our lovely fans requested a meatloaf recipe so this is one is for you.  This is for the nights that the kids or family are yelling, 'maaa meatloaf!'
XOXO,
Esra

Maa Meatloaf!
1 lb ground beef
¼ c button mushrooms, diced
1 small onion, diced
1 bell pepper, diced
1 (14.5 oz can) diced tomatoes with green chilies, drained
2 eggs
1 c bread crumbs
1 TBSP Dijon mustard
1 tbsp Worcestershire sauce
2 cloves garlic, diced
1 tbsp paprika
1 tbsp salt
1 tbsp pepper
1 TBSP parsley

Meatloaf Sauce
½ c ketchup
2 TBSP spicy brown mustard
1 tbsp Worcestershire sauce

Preheat the oven to 350.

To save time, use a food processor chop the button mushrooms, onion, bell pepper, and canned tomatoes. Slowly mix in the beef, eggs, bread crumbs, Dijon mustard, Worcestershire sauce, garlic, paprika, salt, pepper, and parsley.

Place meat mixture into a 9x5 loaf pan and bake for 40 minutes. Take the meatloaf out of the oven and pour the meatloaf sauce on top and bake for another 10 minutes until the meat is cooked through (no pink).

Meanwhile, start making the meatloaf sauce.  Add ketchup, spicy brown mustard, and Worcestershire sauce.

Twice-Baked New Potatoes

The original recipe for these potatoes calls for full-fat ingredients. They were delicious with the low fat substitutions. Serve as an appey or side dish, and the leftovers are great reheated in the microwave.

Enjoy!
~Allison

Twice Baked New Potatoes
Adapted from AllRecipes.com

Ingredients:
1/2 pounds small red potatoes, 2 T vegetable oil, 1 cup shredded Monterey Jack cheese, 1/2 cup light sour cream, 1 (8 ounce) package fat free cream cheese (softened), 1/3 cup minced green onions, 1 teaspoon dried basil, 1 garlic clove (minced), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup real bacon bits

Directions:
Pierce potatoes with fork; rub skins with oil. Bake in a baking dish, uncovered, at 400 degrees F for 50 minutes or until tender. Allow potatoes to cool for 10 -15 minutes or until you can easily touch them. In a large mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture. Using an electric mixer, mix on low speed for 1 to 2 minutes until thoroughly combined. Stuff potato shells. Top each potato with bacon bits. Broil for 7-8 minutes or until heated through.

*I served these with Katie's Cheeseburger Rollup.

Prosciutto Wrapped Mozzarella

My lovely friend, Wendy, brought these over for a cookout one evening. It is a quick and easy appetizer to throw together for friends or family. Thank you Wendy for sharing this with us!

xoxo,
Esra

Prosciutto Wrapped Mozzarella

Ingredients:
1 package of prosciutto (about 12 pieces)
1 container of mini fresh mozzarella balls (about 30-40)
2 TBSP of basil
Extra Virgin Olive Oil (EVOO)
Salt
Pepper
Toothpicks

Directions:
Cut each slice of prosciutto into thirds. Take one of these little slices and one mozzarella ball, wrap the prosciutto around it, and stick a toothpick through the wrapped mozzarella ball. Do this until all of the mozzarella balls have been wrapped. Drizzle extra virgin olive oil over the completed tray of wrapped mozzarella balls. Sprinkle salt, pepper, and basil over the entire tray.

Refrigerate until it is time to serve.

Show Stoppin' Buffalo Chicken Dip

All of these tailgating recipes are getting you ready for the big night…..Super Bowl Party Night! This is a show stopper and you will not have any leftovers. I suggest you set aside a little bowl for your guy so he doesn’t ask you why you did not bring him any leftovers.

XOXO,
Esra

Show Stoppin’ Buffalo Chicken Dip

2 blocks of cream cheese
2 cups of cheddar cheese
1 c ranch dressing
¼ c Frank’s Hot Sauce (more or less depending on how spicy you like your dip)
2 packages of precooked diced chicken breast (I use the precooked packages because it saves me so much time)

Preheat oven to 350.

In a large bowl, combine cream cheese, 1 cup cheddar cheese, ranch, and Frank’s Hot Sauce. Dice the chicken into small bite size pieces and combine with the cheese mixture. Grease a 9x13 casserole dish. Pour the dip into the casserole dish, evenly sprinkle with remaining 1 cup of cheddar cheese, and bake for 20 minutes until the cheese on top has melted completely. Broil for 1 minute to give the cheese a nice golden brown look.

Serve with Tostitos, Pita Chips, or in a Sourdough Bread Bowl

The Tailgater's 3-Cheese Mac and Cheese

While watching Saturday college football on this lovely autumn afternoon we had a craving for some good ole home cooking. Paula Dean is famous for some hearty home cooking recipes. I decided to adapt her recipe and make it less heavy for our tailgaters.

XOXO,
Esra

The Tailgater's 3-Cheese Mac and Cheese

4 cups cooked whole wheat penne, drained
2 cups grated sharp cheddar cheese
1 cup grated asiago
1 cup grated mozzarella
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 clove of garlic, chopped
1 cup plain yogurt

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheeses (cheddar, asiago, and mozzarella cheese). In a separate medium bowl, combine the remaining ingredients and then add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired (I topped with ¼ of asiago or you could use parmesan and have this as a 4 cheese recipe instead)

*You may use reduced fat cheese, but do not use fat free cheeses. Fat free cheeses do not melt well.**

**If you want to add some protein to this recipe feel free to add cooked ground beef or cooked ground turkey to the above.

Recipe adapted from Paula Dean’s, The Lady’s Mac and Cheese