Saturday, November 30, 2013

Libby's Pumpkin Pie


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Kurt's Mac n' Cheese

1 lb. rigatoni
1 lb. block Velveeta cheese
1 can Rotel tomatoes and chilies

Cook pasta and drain. Add cubed cheese to pot to melt on low heat, add rigatoni while still warm. Fold in Rotel with wooden spoon. Warm and serve.

Thursday, November 28, 2013

Bacon and Cheese Pull Aparts

1 egg
2 TB. milk
1 (16.3-oz.) can Pillsbury Grands Flaky Layers Refrigerated Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2" pieces
1 cup shredded Cheddar cheese
4 finely chopped green onions

1). Heat oven to 350°F. Spray 11x7 or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with whisk until smooth.

2). Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange pieces in single layer.

3). Bake at 350°F. for 25 minutes or until golden brown. Cut into squares.

Optional: For a buttery flavor, lightly brush melted butter over top when removed from the oven.

Tuesday, November 26, 2013

Cheesy Broccoli and Tomato Flatbread

2 tbsp olive oil
3 cups broccoli florets
1 cup sliced sweet onion
3 cloves garlic, sliced
1/4 tsp salt
1/4 tsp pepper
1 flatbreads multigrain pizza crust (10.5 oz)
1 1/2 cups grated Fontina cheese
1 small tomato, thinly sliced

 • Heat oven to 400°. Heat oil in a skillet over medium heat. Add broccoli and onion; saute 5 minutes, until onion is soft. Add garlic; saute 2 minutes. Stir in salt and pepper.
 • Place crust on a baking sheet. Scatter 3/4 cup of the cheese on  top. Place tomato slices and broccoli mixture on top. then scatter remaining 3/4 cup cheese over it.
Bake at 400° for 12 minutes. Slice into 6 pieces.

Family Circle Sept. 2013

Brunswick Stew

2 lbs. cooked ground beef
1 lbs. lean cooked ground pork
1 small cooked chicken, chopped
3-4 chopped potatoes
1 pint kernel corn
1 cup limas beans
2-3 diced carrots
2-3 chopped onions
1 pint tomatoes or tomato juice
chile powder
black pepper and red pepper
Worcestershire sauce

Use fresh or frozen vegetables, mix everything together and simmer until potatoes and onions are tender.

Foxfire Book

Tuscan Chicken and Beans

1 large onion, chopped
2 cloves garlic, chopped
3 Lbs skinless, bone-in chicken thighs
11/2 tsp dried Greek seasoning
1/2 tsp dried thyme
1/8 tsp black pepper
2 tbsp lemon juice
1 can (15 oz) fire-roasted diced tomatoes
1/2 cup pitted Kalamata olives, halved
1 can (15 oz) Great Northern beans, drained and rinsed
1/4 cup fresh oregano leaves
3 cups cooked orzo
Lemon slices, for garnish 

Coat bowl of slow cooker with nonstick cooking spray. Place onion and garlic in bottom of slow cooker. Season chicken on both sides with Greek seasoning, thyme and black pepper; arrange in bottom of slow cooker. Drizzle lemon juice over chicken and evenly spoon tomatoes and olives on top.
 • Cover and cook on HIGH for 6 hours or LOW for 8 hours. During last 30 minutes of cooking time, stir in beans.
 • To serve, stir in oregano and spoon over cooked orzo. Garnish with lemon slices.

Family Circle Sept. 2013

Slow Cooker Cheesy Bacon Strata

Slow-Cooker Cheesy Bacon Strata recipe

10 eggs
2 1/2 cups milk
1/2 tsp. black pepper
1 pkg. (8 oz.) Shredded Triple Cheddar Cheese, divided
16 slices French bread (3/4 inch thick), toasted, cubed
10 slices cooked Bacon, crumbled
4 green onions, sliced
Whisk eggs, milk and pepper and large bowl until blended. Reserve half cup cheese. Add remaining cheese to egg mixture with our remaining ingredients; mix well.
(CUT 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. )
SPRAY inside of slow cooker with cooking spray.
Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to moisten toast cubes.
Cook on low 4 hours, sprinkle with reserved cheese the last 15 min. Cool slightly. Use foil handles to transfer strata for slow cooker to platter, discard foil.