Eggnog Cream Pie

1 graham cracker pie crust
1 package instant vanilla pudding mix
1 cup milk
1/2 cup eggnog
1/4 tsp nutmeg
1/2 tsp vanilla extract
cool whip

Mix the pudding mix, milk, eggnog, nutmeg, vanilla extract, and 2 big spoonfuls of cool whip in a bowl until smooth.  Pour into pie crust and refrigerate for 1 hour.  Top with cool whip and enjoy!

Pumpkin Cookies

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY's 100% Pure Pumpkin
1 egg
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended.  Beat pumpkin, egg and vanilla extract
until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 minutes.  Cool on baking sheets for 2 minutes, then remove to cool completely.

Dutch Apple Pie

This recipe is amazing!  The key is using tart apples, like granny smiths or pink ladies. Don't worry, the paper bag will not catch on fire, you will not open the oven to find flames.  You just get a perfectly cooked, delicious apple pie.

 For the Crust:
1 1/2 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup olive oil
2 Tbsp. milk
Combine all the ingredients in a bowl.  Mix well and pat into the bottom and sides of a pie pan. (Don't roll the dough out.)

For the Apple Filling:
5-6 apples, peeled and sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup sugar
2 Tbsp. flour
2 tsp. almond extract
Combine all ingredients except the apples in a bowl.  Mix well, then toss the apples in the mixture.  Put the apple filling into the unbaked pie crust.

For the Crumb Topping:
1/2 cup flour
1/2 cup butter
1 cup sugar
Use a pastry blender to cut the butter into the four and sugar, mix until crumbly.  Cover the apple filling with the crumb topping.

Yes, you really do put the pie inside a brown paper bag.  Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips.  Place the bag on the lowest shelf in the oven.  Bake at 350 for 90 minutes.  Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes.  Serve with vanilla ice cream.  So good!

Fruit Salsa and Cinnamon Chips

Wow!  I just found this recipe and yum, yum, yum.....  Did I mention, yum?

Ingredients:

2 apples
2 kiwis, peeled and diced
peaches
pineapple
2 bananas
strawberries
2 tablespoons white sugar
lime or lemon juice
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar


Directions:
1. In a large bowl, cut all fruit up into tiny pieces and add a little bit of lime or lemon juice for flavoring. Then add sugar. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 10 to 13 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Banana Oatmeal Hot Cakes

 

 

 

 

 

 

I just found this recipe and it sounds amazing!  Can't wait to try it!  

Ingredients

1/2 cup maple syrup 

1/2 cinnamon stick 

3 whole cloves 

1/2 cup old-fashioned rolled oats 

1 cup water 

2 tablespoons firmly packed light brown sugar 

2 tablespoons canola oil 

1/2 cup whole-wheat (whole-meal) flour 

1/2 cup all-purpose (plain) flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

1/4 teaspoon ground cinnamon 

1/2 cup 1 percent low-fat milk 

1/4 cup fat-free plain yogurt 

1 banana, peeled and mashed 

1 egg, lightly beaten

Directions

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Fried Potatoes

We have some friends that come over for dinner quite often.  The husband always asks for my fried potatoes.  I am an Idaho girl, so I like to think I can cook some mean potatoes.  Actually, I don't really know what's so special about this particular side dish, but since he seems to be so infatuated with it, I thought I would share the process.

Peel and cut 5-6 potatoes into smaller pieces (about 1 inch)
Put 3-4 tablespoons oil into pan
Place potatoes in pan
Add seasonings of your choice.  (I like to add garlic powder, salt, pepper, and onion powder)
Add a little water to the pan after the potatoes start to sizzle.  (It helps the spuds get nice and soft)
Continue cooking until potatoes are soft.  Enjoy!

Raspberry Pecan Crockpot Turkey

This is a good recipe if you are not serving a crowd.  It keeps the turkey really moist, and it helps avoid the conflict between people who like cranberry sauce and those who don’t.  And it is super easy.

Serves 6 – 8

1 (3 to 4 lb) boneless turkey breast, fully thawed

10 oz. raspberry jam

1 tsp. prepared mustard

1/2 cup pecan pieces

Fresh raspberries and pecan halves, for garnish

Place the turkey breast in the slow cooker.  Mix the raspberry jam, mustard, and pecan pieces together and spoon over the turkey.  Cook for 6 to 8 hours on the low setting, occasionally spooning some of the jam mixture back over the turkey breast.  Garnish with fresh berries and pecans before serving, then listen to the oohs and ahhs.  Also, don’t plan on any leftovers.

Whipped Sweet Potatoes with Caramelized Apples

Ingredients

4 large sweet potatoes (3lbs)
3 Tb unsalted butter, softened
2 Tb heavy cream
1/2 c applesauce
2 tsp fresh ginger, grated
kosher salt and freshly ground black pepper
2 apples, peeled and cored
3 Tb sugar

Preparation

Place sweet potatoes on a parchment-lined baking sheet; pierce each several times with a fork. Bake until very tender when pierced with a paring knife, about 50 minutes. Remove from oven and let cool slightly.
Cut open potatoes and scoop out flesh into bowl of an electric mixer, fitted with paddle attachment. Add 2Tb butter and cream and beat until smooth. Add the applesauce and ginger. Season to taste with salt and pepper. Transfer to an oven-proof serving dish and bake at 375 F until heated through (10 minutes).
Cut the apples into 1″ pieces. Melt the remaining Tb butter in a non stick skillet over medium-high heat. Add apples and sugar; saute until golden and nicely caramelized, about 8 minutes. Top potatoes with apples and serve immediately. Serves 6.

Raspberry Pecan Turkey Breast

Ingredients

1 (3 to 4 lb) boneless turkey breast, fully thawed
10 oz. raspberry jam
1 tsp. prepared mustard
1/2 cup pecan pieces
Fresh raspberries and pecan halves, for garnish

Preparation

Place the turkey breast in the slow cooker.  Mix the raspberry jam, mustard, and pecan pieces together and spoon over the turkey.  Cook for 6 to 8 hours on the low setting, occasionally spooning some of the jam mixture back over the turkey breast.  Garnish with fresh berries and pecans before serving.