No Bake Pumpkin Pie...... for the non baker to make for Thanksgiving!

I have a lot of friends that are single and live alone. I just posted a great recipe for Cinnamon Rolls for two......or one!
Here's another great , easy recipe.
I adapted this one from Cents Less Deals.
If you love Pumpkin but you don't want to make a complicated Pumpkin Pie with a difficult crust that's baked in the oven........ or you may not have the confidence in your baking skills, this pie is perfect for you to take to a Thanksgiving event where you're asked to bring a dish.
It's easy and delicious!

1 pre made Graham Cracker Pie Crust
1 (8oz.) package of Cream Cheese, room temperature.
1 (15oz.) Can of Pumpkin Pie Filling. (make sure it's Pie Filling and not Pumpkin Puree)
1 tsp Cinnamon
1 small container of Frozen Cool Whip, thawed.

In a medium Mixing Bowl, with an Electric Hand Mixer:
Cream Cheese
Beat until Fluffy!

Add;
Pumpkin
Continue to beat just until it's blended.

Add:
Cinnamon
Continue beating until well mixed.

Fold in , by hand with a rubber spatula:
Cool Whip

Pour the filling into the crust and refrigerate for 2 hours.
Serve the Pie topped with Whipped Cream....... you can use the canned stuff!

Enjoy!
Peace in the Kitchen!

Skillet Macaroni and Cheese from Martha Stewart

Who doesn't like a good homemade Mac and Cheese now and then? I know I do. I have so many recipes for it, including some original ones.
I like the idea of making this one in a skillet. I would probably use a Cast Iron Skillet to make it look rustic!
Here's my adapted recipe:

• 6 TBS Butter
• 1 C Fresh Breadcrumbs
• 1/4 C grated Parmesan Cheese
• 1 small yellow Onion, diced small
• 1/2 C all-purpose Flour
• 6 C  Whole Milk
• 3/4 pound Elbow Macaroni
• 3 C grated sharp White Cheddar Cheese
• 1 C grated Gruyere Cheese
• 1 tspDijon mustard
• Salt and pepper to taste

1. Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 TBS butter and combine with Breadcrumbs and Parmesan Cheese.
2. 
   Add Onion to skillet and cook until softened. Whisk in Flour and cook, stirring, 1 minute. 
3. Gradually whisk in Milk and bring to a simmer.
4.  Add Macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. 
5. Remove from heat, stir in remaining Cheese and the Mustard.
6. Season  to taste with Salt and Pepper. 
7. Top with breadcrumb mixture and Broil until golden brown, 1 to 2 minutes.

Enjoy!

Peace in the Kitchen!

Cinnamon Flop! What a great looking primitive sort of vintage kind of recipe!

I just received this yummy looking recipe that was shared from a blog I follow (Fountain avenue Kitchen) . I had to repost it for my readers. I plan on making it .........soon!



Cinnamon Flopwww.cozycakescottage.comMy dad hails from Pennsylvania and loves himself some old-fashioned Pennsylvania Dutch cooking.  I can see why.  I love their way of cooking.  Simple, filling, unpretentious home cooking.  I partic...


Enjoy!
Peace in the Kitchen!

Crispy, Spice Brined Pecans from Food52

I made these for Christmas and they are truly unique and delicious. They are unlike any other spiced Nuts I have ever made. I will add them to our Holiday Menu again this year.
The process is long, but the end result is worth it.


These are so interesting and different than most spiced nuts.
They're not sweet and hot, they're not sugary and cinnamony, they're not sweet and made with egg whites.....they're amazing!
I've posted recipes for other roasted and spiced nuts that I also love.
Check out all of them and decide for yourself.
I just liked the fact that these are so different than all of the others.

The process is long, but the results are worth it.
I began soaking them at 10pm.
They were done soaking at 6am.
I put them in the oven and roasted them until 6pm.

I doubled the original recipe and this is my adaptation.

8 C pecan halves
8 tsp sea salt
12 - 1" pieces of cinnamon sticks
2 tsp nutmeg
12 whole cloves
8 pieces of 1"X3" orange peel
6 C boiling water

Place water in a large bowl ( it will eventually accommodate the pecans too).
Add all ingredients except the pecans.

Cool to luke warm.
Stir well.

Add pecans and soak for 8 hours.

Preheat the oven to 150 degrees.
With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.

Roast the pecans for 12 hours.
Store in sealed jars.

Fall Candied Pecans

Fall Candied Pecans:
I have 2 versions of these Pecans.

#1
2 C Pecan halves
1/2 C granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Vanilla
1 1/4 C Water

In a medium mixing bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.

In a small measuring cup:
Vanilla
Water

In a Saucepan on medium high heat:
Pecans
Sugar/Cinnamon
Vanilla/Water
Stir to coat the Pecans.

Stir constantly to a boil.
Continue stirring until it begins to thicken.

Pour on to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread out into a single layer.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

#2
2 C Pecan halves
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Vanilla

In a Saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Cook until melted.
Add Pecans and stir until well coated.
Add Vanilla and stir to combine well.
Heat to a boil and remove from the heat.
Transfer the Pecans to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread into a single layer.
Sprinkle with Cinnamon.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

The Everything Cookie from Ree Drummond

I was researching new cookie recipes and simply Googled, Everything Cookies and this recipe came up. I decided to simply re post the recipe instead of taking the time to re write it. I tried to post the link, but, was unable to do that.
So....... here's the recipe for The Everything Cookie from The Pioneer Woman, Ree Drummond:


Ingredients
3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins
Directions
Preheat the oven to 375 degrees F.

Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.

With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

Crock Pot Tuscan Squash Stew

Tuscan Squash Stew:

3 TBS Vegetable Oil
1 Vidalia Onion, Diced
3 Garlic Cloves, sliced.
2 TBS Tomato Paste
1/4 tsp  Red Pepper Flakes
Water
2 C Dried Chick Peas, rinsed
1 Pound of Butternut Squash, peeled, cut into medium sized cubes.
1 Bunch of Swiss Chard. Remove the stems and cut them into pieces. Reserve the leaves (roughly chopped) to be added at the end of cooking.
1 Piece of Parmesan Cheese Rind plus Grated Fresh Parmesan Cheese for Garnish.
Sea Salt and Pepper to taste.
Crusty French Bread for serving.

In a large skillet on medium high heat:
Heat the Vegetable Oil.
Add:
Onion
Garlic
Cook until soft for 5 minutes.
Add:
Tomato Paste
Red Pepper Flakes
Cook for 1 minute.
Add  1/2 C Water.
Scraping any of the browned bits.
Transfer to a 6 quart slow cooker.

Add:
Chick Peas
Squash
Swiss Chard Stems only. (leaves will be added at the end)
Parmesan Cheese Rind.
Salt to taste.
Add: 7 C Water.
Stir and cover.
Cook on low for 8 hours.
Add the Swiss Chard Leaves and continue to cook, covered for 10 more minutes.
Season again, to taste with Salt and Pepper.
Stir.
Discard the Cheese Rind.
Serve in large soup bowls topped with Grated Parmesan Cheese.
Garnish with pieced of Crusty French Bread Slices.

Enjoy!
Peace in the Kitchen!

Sautéed Onion and Garlic.

Add Tomato Paste!

Add Onions and Beans to the Crock Pot.

Add Squash and Swiss Chard stems.

At this point, it's covered and cooked on low
for 8 hours.

The Soup is done!