Classic Pumpkin Pie Recipe

I used this recipe for Thanksgiving and it was a hit. Link

Ingredients

Serves: 8

Pastry for 9-inch pie crust

2 eggs, well beaten

1/2 cup firmly packed brown sugar

2 tsp. Pumpkin Pie Spice

1 tbsp.  flour 

1/2 tsp.  salt

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

Directions

1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin. Gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.

Vegetable Friendly Lasagna (not Vegetarian)

**For Vegetarian: Remove chicken and pepperoni
***For Keto Diet: substitute Noodles with Roasted Egg Plant (Roasting the egg plants removes the excess liquid; it helps to avoid a watery lasagna.)

Ingredients

1 lb shredded roasted chicken  (sub: use ground chicken or turkey)                            

1 medium zucchini, sliced

1 medium squash, sliced

1 medium onion

1 green bell pepper

16 oz cottage cheese, fat-free

1 cup parmesan cheese, grated

1 cup homemade chunky tomato sauce, preferred

8-10 oz mozzarella cheese

1 egg

1 cup Turkey pepperoni (optional)

garlic powder

black pepper                            

kosher salt

1 bag(s) Spinach, fresh (largest you can find)

Directions

Step 1

Optional: I make my sauce from scratch so I probably would make it the night before and refrigerate. I live by the motto that tomato sauce taste better the next day. But you can use pre-made chunky vegetable sauce.

Step 2

In a pan brown and season chicken with salt, black pepper and garlic powder.

Step 3

In a saute pan in a little oil, cook zucchini, squash, onion, green pepper, and season with salt, garlic powder, and black pepper. Put in a strainer for about 1-2 hours to drain access juice.

Step 4

In the cottage container, add egg, parmesean cheese, garlic powder, and black pepper to the cottage cheese.

Step 5


Boil lasagna and place cooked noodle on parch paper to avoid sticking; cook 1 minute less than instructions. (took that Mario Batali)

Step 6


Layer in a medium glass lasagna dish.

How to Layer Lasagna:

1. Layer of tomato sauce (too much sauce can cause lasagna to be liquidy)
2. Layer of noodles
3. Layer of tomato sauce
4. Layer of cottage cheese
5. Layer of chicken
6. Layer of turkey pepperoni
7. Layer of vegetable mix
8. Layer of spinach

9. Layer of noodles
10. Layer of tomato sauce
11. Layer of cottage cheese
12. Layer of chicken
13. Layer of turkey pepperoni
14. Layer of vegetable mix
15. Layer of spinach

16. Layer of noodles
17. Layer of tomato sauce
18. Layer of cottage cheese
19. Final Layer of cheese, then season cheese
-----red pepper (optional)
-----garlic powder
-----Italian seasoning

Step 8


Heat oven to 350° and Bake for 30 minutes to 1 hour till cheese is melted.

Strawberry Parfait (No Sugar Added)

Strawberry Parfait (No Sugar Added)

 I made this for my birthday dessert and it was excellent, quick and easy to make.

Ingredients

For Strawberry Topping

 

1 pint Fresh Strawberries (stems removed and cut into 4-ves)
1 tbsp. lime zest (or lemon juice substitute)
2 packet Pure Via Stevia (or any No Calorie Sweetener)

1 tbsp. cornstarch

For Parfait

1 cup Plain Almond Milk (or any low carbohydrate milk)
1 cup Plain Dannon Lit & Fit Greek Yogurt (or any low carbohydrate yogurt)
1 packet Sugar Free-Fat Free Vanilla JELLO Pudding Mix
1 tsp. Vanilla (optional)

Directions

For Strawberry Topping

1.      Put sliced strawberries and sweetener into a small saucepan and boil on a medium high heat.

2.      Stirring frequently.

3.      If needed lightly mash strawberries and then add lime zest or substitute.

4.      To thicken mixture, make a whole in mixture and add cornstarch directly to heat. (Another method to thicken sauce is to create a cornstarch slurry using 2 tbsps. water and 1 tbsp. cornstarch, then add it to sauce)

5.      Stir, then reduce heat to medium heat.

6.      Simmer for a few minutes, remove from heat and cool until room temperature.

7.      Then chill in refrigerator.

For Parfait

 

1.      In a large mixing bowl, pour milk, yogurt, and pudding mix. Using a whisk, mix until ingredients are combined and there are no lumps.

2.      Add vanilla and whisk until pudding mixture thickens (about 2 minutes).  

3.      Chill about 30-60 minutes.

4.      Spoon the pudding into serving cups about 3/4 full. (You can use a piping bag)

5.      Now fill the top with the strawberry sauce

6.      Optional: Garnish w/ sugar free or lite whip cream and mint.

Asian Chicken Burgers

GROUND MEAT 

1 lb Chicken, fresh or grounded                            

2 sprig(s) green onions                            

2 Tbsp soy sauce

1 tsp sesame oil (or to taste)

garlic powder (to taste)                            

1 cup panko bread crumbs

VEGETABLE TOPPING

 

1/4 cup carrot, shredded

1/2 cup onions, sliced

1green bell pepper, sliced

1/4 cup  napa cabbage, shredded (or regular cabbage)                            

1 Tbsp  chives, fresh                            

1 cup bean sprouts, fresh                            

1 tsp rice vinegar (to taste)                            

ginger, ground (to taste)                            

garlic oil (to taste)                            

cayanne or black pepper (to taste)                            

cheese (optional)

                           

Spread

 

Japanese mayonnaise (or mayonnaise or choice)

1 Tbsp  sriracha sauce                        

garlic powder                            

cayanne pepper (optional: to taste)                            

6 to 8  buns (I live sandwich thins!)

 

Directions

                                                  

Step 1

In a food processor, grind the Burger Mix and refrigerate for up to 4 hours. (DO NOT FREEZE!)

Burger Mix:
1. chicken
2. green onion
3. panko crumbs
4. soy sauce
5. sesame oil
6. ginger (to taste)
7. black pepper (to taste)
8. chives
9. garlic (to taste)

 

Step 2

Burger can be cooked on the grill, baked or sautéed.(Whatever is your preference though sautéing is best.)

 

Step 3

In a sauté pan or wok, stir fry Vegetable Mix in garlic oil and strain excess juice. (Straining stops the vegetable from being soggy.)

Vegetable Mix:
1. Onions
2. green bell peppers
3. carrots
4. bean sprouts
5. chives

Seasoning:
1. soy sauce
2. rice vinegar
3. ginger, powdered or fresh (to taste)
4. cayenne or black pepper (to taste)
5. garlic, powder or fresh (to taste)

 

Step 4

 

OPTIONAL
Sauce for burger:
Japanese mayonnaise (regular mayonnaise can be used)
Sriracha sauce
garlic powder
cayenne pepper (to taste)

Mix in a small bowl, Mayonnaise, Sriracha sauce, garlic powder and cayenne pepper. Let rest in refrigerator for 4 hours, allowing mayonnaise to be infused with flavor.

 

Step 5

 

On Sandwich Thins (or Bun of your choice):
Vegetable Mix
Chicken Burger
Sauce (optional)
cheese (preference, optional)

Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

Ingredients

 

Chicken Seasoning                                                    

56 oz  chicken wings, bag                            

garlic powder, (to taste)                            

black pepper, (to taste)

                           

Marinade & Sauce                                                    

1 cup rice vinegar                            

1 cup rice wine (or white wine, sutter home pinot grigio preferred)                            

2 cup soy sauce, low sodium                            

1 3/4 cup  honey (subsitiutes with sugar or agave)                            

red pepper flakes, to taste (spicyness preferred)   
                        

Directions 

                       

Step 1

 

Season chicken over 4 hours to overnight.         

 

 

Step 2

 

Pre-heat oven to bake at 400°. In a non-stick cooking dish, mix in all ingredients.

 
 

 

 

 

 

 

 

 

Step 3

 

Cover with glass lid and Cook for about 30 minutes

 

 

 

Step 4

After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.            

 

 

Step 5

 

Optional: Add more honey along with season mix for stronger taste.            

 

Step 6

 

Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*

           

 

 

 

 

   

Step 7

 

Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.

           

 

Step 8

 

Let cool down and place in serving bowl with some sauce.

Pomegranate Cheesecake

1 Hour Cook Time

10-12 Servings

Ingredients

Crust

• 15 graham crackers, crushed
• 2 tbsp. butter, melted
• Ground cinnamon, optional

Filling

• 4 (8 ounce) packages cream cheese
• 1 cup white sugar
• ¼ cup milk
• ½ cup Hiram Walker Pomegranate Liqueur (substitute: Pomegranate Juice)
• 4 eggs
• 1 cup sour cream
• 1 tbsp. vanilla extract
• ¼ cup all-purpose flour

Directions

• Step 1

Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of a 9-inch springform pan. (If you like a harder crust, blind bake for 7 minutes)

• Step 2

In a measuring cup, mix Milk and Pomegranate Liqueur. The ratio of each is to your preference. {{The mixture ratio must total 3/4 cup of Pomegranate Liqueur & Milk.}} Then add the Vanilla Extract.

• Step 3 

 

           In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream and flour until smooth. Pour filling into prepared crust.

 

.

• Step 4

Bake in preheated oven for 1 hour. Let your cheesecake cool completely to prevent cracking. Chill in refrigerator until serving.

Corn Bread Casserole

Corn Bread Casserole aka Souffle

This not my recipe but it is enjoyable, especially at Thanksgiving. Jiffy's Corn Bread Casserole

Ingredients

1 pkg Jiffy Mix
1 can whole kernel corn, drained
1 can cream corn
1 8 oz sour cream, regular
1/2 stick melted butter
2 eggs

Directions

Step 1

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
 

Step 2

 

Pour butter, whole kernel corn, and cream corn into dish. Blend in sour cream.
 

Step 3

 

In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
 

Step 4

 

Bake 35 - 40 minutes or until center is firm. Serves 6-8.