Search This Blog

Saturday, October 30, 2010

Pumpkin Pie

1 9 inch pre-baked pie crust
8 oz. cream cheese, softened
2 Cups canned pumpkin, mashed
1 Cup sugar
1/4 tsp. salt
1 egg plus 2 egg yolks, slightly beaten
1 Cup half-and-half
1/4 Cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
whipped cream, for topping

Preheat oven to 350.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Tuesday, October 26, 2010

Thanksgiving Part 1- Garlic Mashed Potatoes

These are by far my favorite mashed potatoes because you only have to use one pot and they contain lots of fresh garlic (don't skimp).

4 pounds russet potatoes peeled and cubed
1 1/2 stick butter, cut into pieces
12 cloves garlic, minced
1 tsp sugar
1 1/2 cups half & half
1/2 cup water
Salt and pepper

Rinse the potatoes and drain until the water is clear. Melt 4 T of butter in a dutch oven cook the garlic and sugar until it is sticky straw colored.
Add potatoes, 1 1/4C half and half, and 1 tsp salt. Stir and bring to a boil. Reduce heat and simmer 25-30minutes until the potatoes are tender. Remove from heat mash  add remaining butter and half and half as needed. Season with salt and pepper.

Tip: Flatten the leftovers in a 9x13 pan refrigerate overnight and grill the next day buy cutting them in squares.

Friday, October 1, 2010

Manhandler Stew

For a spicy stew add one red skinny mexican pepper and cook with the stew. Remove before serving.

2 T fat
2 pounds beef chuck or london broil, cut into 1 1/2 inch cubes
1 large onion, sliced
1 clove garlic
4 Cups hot water
1 T salt
1 T lemon juice
1 tsp. sugar
1 tsp. worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1-2 bay leaves
dash allspice or cloves
6 carrots, quartered
6 medium potatoes, diced
2 T cornstarch dissolved in cold water

Heat fat in dutch oven and brown beef on all sides. Add onion, garlic, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, bay leaves and allspice or cloves. Cover and occasionally stir while simmering for at least 2-3 hours or until meat is almost done and tender. Add the vegetables and simmer for 30 minutes. Discard the bay leaves and garlic clove. Move the vegetable and meat to one side and add the cornstarch mixture to the opposite side. Bring to a boil and stir until thickened.