Friday, November 23, 2007

Thanksgiving Day

For Thanksgiving Day I made a recipe I have had saved since last year. The recipe is a Paula Dean recipe but I don't remember if I actually say Paula make this or just found it. It got rave reviews! It might become a T-day staple.
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Sunday, November 18, 2007

This apple pie is the best apple pie recipe ever. I got it from some magazine a long time ago and I will not change the recipe I use.
Crunchy Crumb Apple Pie
1 refrigerated ready-to-bake pie crust ( from 15 oz. box)
Crunchy Crumb Topping
1/2 cup plus 2 Tbsp all- purpose flour
1/2 cup packed light brown-sugar
1/3 cup granulated sugar
1 stick ( 1/2 cup) cold butter, cut in small pieces
7 medium to large tart apples ( about 3 1/4 lb) such as granny smith
1 Tbsp lemon juice
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1/2 tsp cinnamon
18 tsp nutmeg

1. Have a 9-in pie plate and a baking sheet ready. Place oven rack in lowest position in oven. Heat oven to 450
2. Line pie plate with crust as package directs.
3. Topping Mix flour, sugars and cinnamon in a medium bowl. Cut in butter ( or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
4. Filling Peel, halve and core apples. Cut in 1/8 in. thick slices. Place in large bowl,, add lemon juice and toss to coat. Mix remaining ingredients in small bowl, sprinkle over apples and toss to coat.
5. Layer apple slices in pie shell, mounding them higher in the center. Pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.
6. Bake 15 minutes. Reduce oven to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced and topping is golden brown. Cool completely on wire rack before serving.

Thursday, November 15, 2007

Cleaning out the Halloween Candy

So a few months ago I posted that I had made Giada's Parmesan crusted pork chops. Well if you read it you'll remember they turned out a little burnt but still tasted good. So tonight I tried them again and they came out great. I made two so I could have one for lunch tomorrow. I am about to go down and take a picture of it along with a picture of these cookies I made! Since we had no trick or treaters our bowl of candy has been sitting here tempting me. So I got rid of the Reece Cup's and whipped these cookies up real quick for a get together tonight! The recipe came from here

Best Peanut Butter Cup Cookies
3/4 cup sugar
1 3/4 cups flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup softened butter or margarine
1 large egg
1 teaspoon vanilla
8 (0.7-7/8 ounce) peanut butter cups (I also had some reese cups with carmel and did half those and hald regular!)

Preheat oven to 375°.
Mix first five ingredients in mixing bowl.
Add butter or margarine, egg, and vanilla.
Mix well.
Cut peanut butter cup candies into 1/2" pieces.
Fold into mixture.
Shape into walnut sized balls and place on cookie sheets that are greased or sprayed with cooking spray.
Bake for 12 minutes.

Thursday, November 8, 2007

A glance at what's to come

Next week my husband is leaving for a few days. Although I don't like it when he is gone, I do enjoy getting to cook those things I love that he won't even touch. So here is the list of what I'm looking forward to making.

Beef Stew or Pot Roast
Hamburger Noodle Casserole (a recipe from my Grandma)
Parmesan Crusted Pork Chops!

I won't go hungry next week :)