Pecan Crusted Pumpkin Pie

I know, YUM! My Mother in-law found the recipe 7 years ago and this has become our traditional and only pumpkin pie for Thanksgiving, Christmas and any other excuse we can come up with. For some reason both sides of the family consider it mine and I get to make them every year/time. It is an easy recipe and makes your house smell SO good, how can I complain?? This recipe makes 2 of the best pumpkin pies you will ever eat. After one bit you will not be able to go back to the original, boring, every day pumpkin pie. I do have a confession - the picture isn't mine. The pie never lasts long enough to take a picture...

1 (30 oz.) can Pumpkin Pie Mix
1 (5 oz.) can Evaporated Milk
3 Eggs, lightly beaten
1 C Sugar
1/2 tsp Salt
2 tsp Cinnamon
1 pkg Yellow Cake Mix
1 C Butter, melted & cooled slightly
1 1/2 C chopped Pecans
Carmel Sauce
Whipped Topping

Preheat oven to 350 degrees. Line 2 (9") pie pans with waxed paper. Mix together the pumpkin, milk and sugar. Beat in eggs, salt and cinnamon. Pour into pans. Sprinkle dry cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill for 2 hours on wire rack. Carefully run a knife around the edge of pan to loosen. Invert, remove wax paper. Chill. Cut pie into slices. Top with whipped topping and drizzle with Carmel sauce. Stop drooling and eat!!



Flickr thanks - Racingmix

Ravioli with Roasted Zucchini

With all of the zucchini we get this time of year, we had to figure out how to use it. I thought I would share a family favorite. I double the recipe and it disappears quickly!

4 small zucchini, sliced into ¼-inch rounds
2 Tbsp olive oil
1 tsp dried red chili flakes
2/3 Cup finely grated Parmesan
1/4 tsp ground black pepper
2 Tbsp kosher salt
2 cloves garlic, crushed
1 pound cheese ravioli
3 Tbsp chopped, fresh flat-leaf parsley

Preheat oven to 400° F. Bring a large pot of water to a boil.

Place the zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes, and 3 tablespoons of the Parmesan, then season with the pepper and ½ teaspoon of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.

Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking.

Cook the ravioli for 3 minutes after they begin to float. Drain and place in a large bowl.

Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.



Makes 4 servings

Toffee Dip

We found our new favorite treat! This toffee dip is the best! It is super easy to make and a little goes a long way. Thank you so much Emily. YUM!

1 (8oz) cream cheese, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits

Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.

I love Autumn!

I love the cool, crispness in the air and leaves crunching underneath my feet. I love leaving the windows open at night and grabbing an extra blanket in snuggle under. I love how the change in weather signals the excitement of fun holidays just around the corner. I love the beautiful vibrant colors of the leaves and the warm comfort of homemade soups, chili and the smells of apples, vanilla and cinnamon.

I thought since summer was officially over yesterday, I needed to pull out my all time favorite chili recipe. It is SO good and SO easy!



White Chicken Chili
2 cans of Chicken Broth (add extra to make it more soupy)
4 cooked Chicken Breasts, diced
1 tsp. Lemon Pepper
1 tsp. Cumin
1 clove minced Garlic
1 Onion, diced
2 4 ounce cans diced Green Chilies
3 TBS Lime Juice
2 15-ounce cans of White Beans (Great northern beans)
Tortilla Chips (Lime flavored are the best!)
Sour Cream
Shredded Cheddar or Monterey Jack cheese
Fresh Cilanto

Sauté onions and garlic in a little oil until soft and a little brown. Dump in the rest of the ingredients and simmer for 15 or more minutes. Pour over a bowl full of tortilla chips, shredded cheese and a dollop of sour cream. Top with a little cilantro.

Yummy! Now I have to go grocery shopping...

Flickr Thanks - brettmsly & jive turkey

Cool Couscous Salad

I know look at me go with another recipe! This is suppose to be a blog for me to vent and express myself. *sigh* I feel like all I do lately is vent. Vent and plan menus and cook food... So to make it fun, I have been searching for healthy, easy and "cool" recipes. I am not in the mood to slave over a hot stove or add additional heat by using the oven. It has been too hot, not that I am complaining, I LOVE summer! This salad will refresh on even the hottest of days! I combined 2 different recipes, to get this super easy and super yummy, Mediterranean type Couscous Salad.


Ingredients
2/3 Cup Water
1/2 Cup uncooked Couscous
2/3 Cup Garbanzo beans or Chickpeas, rinsed and drained
1/2 Cup seeded, chopped Cucumbers
1/2 Cup chopped Tomatoes
1/4 Cup chopped Orange Peppers
1/4 Cup chopped Yellow Peppers
1/2 Cup chopped Spinach
1/2 Cup (prepared) Balsamic Vinaigrette (+ a wee bit more)
1/3 Cup Crumbled Feta Cheese (or less)

Directions
In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate. In a medium bowl, combine the beans, cucumbers, tomatoes, peppers, spinach, feta and couscous. Pour dressing over mixture and toss to coat.

You can serve it immediately, but I like to refrigerate it over night. Before serving you may want to add a wee bit more dressing.

So Yummy! My kids even liked it! Oh wait! My kids are NOT picky eaters... But my mother in-law is and she said it was "OK" - that is HUGE!! Yeahoo!

Best Chicken Salad

I am a chicken salad fan, but after I found this recipe, I just can't have any other! It is also the easiest to make. Above is not a picture of the Best Chicken Salad. I forget to take a picture of it and by the time I remember, it is gone. You really should try it! It is the BEST!

Ingredients
3 Cups cooked, shredded Chicken
1 Cup sliced, seedless Grapes (I prefer red, it makes it pretty!)
1½ Cups diced Celery
1 small can Mandarin Oranges
1/3 Cup Mayo
2 Tablespoons chopped Green Onions
Juice of 1 Lemon (about 4 Tablespoons)
1½ Cups sliced Almonds (optional)

Directions
Marinate cooked chicken, celery and onions in lemon juice for at least 20 minutes. Leaving juice in, add remaining ingredients. Serve with rolls or croissants.


Flickr Thanks bluefrogj

Pulled Pork Sandwiches

I love my Slow Cooker! I love making Sunday Dinner in my Slow Cooker. My problem is, I can't always find light, healthy recipes for it. I made Pork for dinner last night and it was a hit! (Except for my Mother in-law, but that's another story...) Just don't judge it by the picture!

Ingredients
2-1/2 tablespoons dark-brown sugar
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
1 cup low-sodium chicken broth
1 tablespoon cider vinegar
2 tablespoons ketchup
6 hamburger sized buns

Directions
1. In a small bowl, stir together 1 tablespoon of the sugar, the paprika, chili powder, cumin and pepper; set aside.

2. Lay pork on work surface and sprinkle on all sides with spice rub; rub well into meat. Wrap in plastic wrap and refrigerate for 1 hour or overnight.

3. Unwrap pork and place in slow cooker with chicken broth. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove pork from slow cooker and cut into large chunks; let stand for 20 minutes or until cool enough to handle.

4. While pork is cooling, pour cooking liquid into a fat separator. Pour de-fatted liquid into small saucepan. Heat over medium-high heat. Whisk in vinegar, ketchup and remaining 1-1/2 tablespoons brown sugar. Cook until sugar has dissolved, about 2 minutes; set aside.

5. Using forks or your hands, pull meat into shreds, discarding excess fat, and place in bowl. Stir in sauce and put 1/2 cup meat on each bun. Serve immediately.

I topped them with spinach, but that's what I do - I add spinach to EVERYTHING. It was so yummy!