Tag Archives: recipes

Basic Pie Crust

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In a season of making pies, you might be in the mood to make your own pie crust.  This is my favorite go-to recipe.  It’s easy and comes out right every time.  I make extra so that I can cut out little creations for my pie crust.  On my last pumpkin pie, I added leaves.  It’s all about presentation! -Amanda

photo-86Basic Pie Crust (9-inch)

1 1/4 cups all-purpose flour

1/2 t salt

1/3 cup plus 1 T shortening

3 to 4 T ice water

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly.  Sprinkle with ice water, 1 tablespoon at a time, evenly of surface.  Stir with a fork until dry ingredients are moistened.  Shape into a ball; cover and chill until ready to use.

Roll pastry to 1/8-inch thickness on a lightly floured surface.  Place in pie plate.  Trim off excess pastry along edges.  Fold edges under, and crimp.  Chill.

Continue with creating your pie.  If you need a baked pie shell, prick the bottom and sides of pie shell with a fork.  Chill pastry until ready to bake.  Bake at 450 degrees for 10 to 12 minutes or until golden.

Cranberry Sauce

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Why yes, I know it comes in a can!  So does shrimp but that does not mean it’s okay to serve.  Freshly made cranberry sauce makes the whole meal come together.  It was simple and a hit on our Thanksgiving table.  I predict this little number will be a regular with turkey in the Fuller home. Chunk the Can!-Amanda photo-90

Cranberry Sauce

1 1/2 cups sugar

3/4 cup fresh orange juice (about 3 oranges)

1/2 t ground cinnamon

1/4 t ground ginger

Dash of ground cloves

1 (12-ounce) package fresh cranberries

1 T grated orange rind

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

Classic Pumpkin Pie

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I know…some of you might think it is a little late for me to share my pumpkin pie recipe.  My plan was to share a few weeks ago when I first started making pumpkin pies for the season.  It’s hard to deny a 7 year old’s request for his favorite pie.  And then there was that text from a friend (not to be announced) that needed this recipe the night before Thanksgiving.  The truth is my recipe is straight off the Libby’s can!  It is one of those recipes that just works so there is no need messing it up.  There is still plenty of time to make pumpkin pies.  Forgive me this time!
And happy late Thanksgiving! -Amanda

Pumpkin Pie

3/4 cup granulated sugar

1 t ground cinnamon

1/2 t salt

1/2 t ground ginger

1/4 t ground cloves

2 eggs

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 unbaked 9-inch pie shell (or Amanda’s Pie Crust Recipe)

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.  I put a small slab of butter on top.

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.

Broccoli Quinoa Casserole

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We all know the dish.  It is a staple at church potlucks, in cookbooks, and family gatherings.  Let’s change it up a little.  Add in quinoa instead of rice.  You still get the same creamy-yummy texture without all those carbs.  This is a perfect side dish to all to your upcoming festivities.

Broccoli Quinoa Casserole

1- 10 oz can condensed Cream of Broccoli soup
1/3 cup light mayonnaise
2 T milk
1 1/4 cups shredded cheddar cheese
1/2 t Splenda
1/4 t black pepper
2 cups cooked broccoli
1 1/2 cups  COOKED quinoa (below)
Freshly grated Parmesan cheese

To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/3 t salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, and pepper until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Chipotle Smashed Sweet Potatoes

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Thanksgiving is right around the corner.  On most dinner tables you will find sweet potatoes.  Yes, many folks cover them with marshmallows and brown sugar.  If that is your tradition, get all over it.  We wanted to find a healthy alternative to the typical sweet potato dish.  Chipotle Smashed Sweet Potatoes give a nice blend of savory with a kick.  This will become a regular side dish in our home.  Enjoy! -Amanda

Chipotle Smashed Sweet Potatoes

2 large sweet potatoes, peeled and cubed

3 T unsalted butter

1 whole canned chipotle pepper in adobo sauce, chopped (save rest for later)

1 t adobo sauce from can of peppers

1/2 t salt

Put cubed potatoes into vegetable steamer. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt. Continue mashing to combine. Serve immediately.

Spaghetti Squash Au Gratin

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In an attempt to try out a few new holiday side dishes, I discovered a dish that makes me push away the typical potato casserole.  I will admit that I have not cooked with spaghetti squash.  What a pleasant surprise!  This creation had this carb loving family excited.  All the goodness with no guilt!  If you are a newbie to spaghetti squash, this video might help you out.  http://www.ehow.com/video_2346682_making-spaghetti-squash-strings-spaghetti.html
Start making your menus!- Amanda

Spaghetti Squash Au Gratin

1 medium spaghetti squash
3 tablespoons butter
1 small yellow onion, thinly sliced
¼ t red pepper flakes, or more if you like it spicy
1 t fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.  Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish 8 x11 and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Crazy Good Roast

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Okay, Roast!   Last Sunday I wanted to be all 1950’s and whip up a roast.  Now June Cleaver did not have a crockpot but if she did, it would have totally changed her life and the way she prepared a roast.  Honestly, just throw it all in the crockpot and curl up with a good book.  To make it a little exciting, I shredded some roast and served on small rolls.  It was a HUGE family hit.  Here’s to a restful Sunday! -Amanda

Crazy Good Roast

4 -5 lb. chuck pot roast

1 pkg. Hidden Valley Ranch mix

1 pkg. McCormick Au jus mix

8 T butter (1 stick)

6 whole pepperoncini peppers

If you want: Potatoes (cubed) and/or Carrots (chopped)

Place the pot roast in the crock pot on low.  Sprinkle ranch and au jus mix over the roast.  Place a stick of butter on top of the roast.
Put 6 peperoncini peppers on top of the roast.  Add potatoes and carrots now if you want them with your roast.  Let the roast cook at least 7 hours.  Trust me don’t add water.  Pull your roast out of the crockpot and prepare to serve.  If you want sandwiches, shred your roast and serve with rolls.

Minestrone Soup

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Soup weather!  You know what I’m talking about.  The kind of weather that you can’t wait to get in your jammies and call it a day.  Well, our last rainy day called for minestrone soup.  It takes a little time to prepare but then you will have plenty of time to be lazy.  Serve it with warm, garlic bread to complete the goodness.  Feel free to experiment with veggies and noodles.  Stay dry and warm! -Amanda

Minestrone Soup

 

2 T extra-virgin olive oil

1/4 pound pancetta or thick-cut prosciutto, finely chopped

1 lb. zucchini, cut into strips lengthwise, then cut into small pieces

2 ribs celery, finely chopped

1 onion, finely chopped

2 bay leaves

2 cloves garlic, finely chopped

Salt and pepper

32 ounces  (4 cups) chicken stock

16 ounces (2 cups) chicken broth

15 ounce can cannellini beans, rinsed

15 ounce can  tomato puree

1/4 lb. whole wheat penne or other short-cut pasta

Handful basil, torn into pieces

About 1/2 cup freshly grated parmigiano

In a soup pot, heat the EVOO, over medium-high heat. Add the pancetta and cook until browned, a couple of minutes. Add the zucchini, celery, onion, bay leaves and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7 to 8 minutes.

Stir the chicken stock and broth, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook until al dente. Stir in the basil and lower the heat to low.

Serve soup in bowls and top with parmigiano cheese.  Add warm, garlic bread to complete the meal. This soup is thick and full of stuff.  Feel free to add a little more chicken broth to thin out the soup.

“Say What” Brownies

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Honestly! The name says it all!  In a quest to create homemade brownies for some new friends, I stumbled upon a brownie that makes you question everything.  You will be grabbing a chilled glass of milk or a freshly brewed decaf to complete this delectable treat.  To treat my friends, we topped with Vanilla Blue Bell Ice Cream.  Enough is never enough! -Amanda

“SAY WHAT” Brownies

“Say What” Brownies

4 ounces unsweetened Ghirardelli chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs, lightly beaten
1 t vanilla extract
¼ t kosher salt
1 c flour
12 mini Snickers candy bars; cut into fourths

Microwave chocolate and butter in large bowl at medium power for 3-4 minutes or until butter is melted. Then whisk until chocolate is melted. Stir in sugar. Add in eggs, vanilla extract, and salt. Gradually add in flour and stir until just combined. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
Spread ½ the batter into prepared pan. Add an even layer of Snickers and cover with remaining ½ of brownie batter. Bake at 350 degrees for 30-35 minutes; do not over bake.
Remove to cooling rack.  Cool completely before cutting. Makes about 16 small brownies.

Spicy Chicken Rigatoni

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Pasta dishes always make me happy!  Yes, I might need to run a few extra miles but it is so worth it.  This Spicy Chicken Rigatoni totally hit the spot.  I served it with warm garlic bread and a fresh green salad.  I’m thinking next time I will recreate this dish with linguine instead of rigatoni.  Warning:  Be careful adding extra crushed red pepper.  Of course Chris and I added the kick but we did not add to Will’s.  Keep it Spicy! -AJF

Spicy Chicken Rigatoni

1/4 cup olive oil

1/2 T crushed red pepper

1/8 t salt

1/8 t ground black pepper

1 T chopped garlic

1 lb. chicken, sliced

3/4 cup. Marinara sauce

1/2 cup Alfredo sauce

1/4 cup english peas (completely optional)

2 t butter

1/2 lb. Rigatoni pasta, cooked according to package directions

additional 1/2 t crushed red pepper (for garnish)
In a large sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic.  Sauté long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

In sam pan add marinara sauce first and then alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is fully cooked. (Internal temp is usually about 165 degrees.) Turn off flame, add butter (english peas if you want to) and incorporate into sauce.

Toss cooked pasta with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Garnish with crushed red pepper (if you want a big spicy kick) and serve.