Pumpkin Pie Dip

Pumpkin Pie Dip

PP dip

Recently we had went to the Symphony in the Park in Whiting with some family. They have a really nice concert series every summer.  You can bring food and drinks and enjoy the night with your family and friends with a skyline view of Chicago. 

My hubby loves pumpkin and it being close to fall,  I made a pumpkin dip to share there.   I’m not a big pumpkin fan so can’t attest for taste but did think it was tasty.  Hubby and others ate it and said it was really good.  

I used a recipe for the dip.  However it didn’t have enough flavor even for someone who doesn’t eat pumpkin.  So I added the vanilla and pumpkin pie spice.   I also used mixer to mix it and that was not on directions.

 

Pumpkin Pie Dip

 

2 small cans of pumpkin pie filling

8 oz cream cheese

1/2 cup sour cream

1 teaspoon of pumpkin spice

1 teaspoon of vanilla

Handful of walnuts to sprinkle on top (could use pecans too)

 

Mix together pumpkin pie filling, cream cheese, sour cream, vanilla, and pumpkin pie spice. I used a mixer on low to get it all fluffy.   Chill until serving. Sprinkle nuts on top before serving. 

 

I served with ginger snaps and apple slices (check this post to keep apple slices from browning.)

 
 
#58 is original recipe … thanks to the blogger for her great 75 recipes using cream cheese.  Be sure to check her out ….
http://mommytalks.hubpages.com/hub/Top-10-Appetizers-for-Parties-From-a-Block-of-Cream-Cheese
 
 
Have a wonderful weekend!
Today we shall see how close we are to meeting our granddaughter …. just can’t wait to see her face. 🙂  Please keep her momma and her in your thoughts and prayers! 
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Pioneer Woman’s Spaghetti Sauce in bulk

Pioneer Woman’s Spaghetti Sauce in bulk

cooking

 Now that is a LOT of spaghetti sauce!!! 

I was talking to my mom abt something I could do for the new parents when Ellie arrives. (hopefully this week!)  Ellie has two other very excited grandmas that will be over helping when she arrives. (not counting great grandma and Nonnie)  So was trying to think out of the box on how I could help.
My mom suggested making some freezer meals for them.  So like my mom to suggest food who cooks a lot for celebrations, someone is sick, and funerals in her community.  I had been wanting to embark on a bulk recipe of Pioneer Woman’s spaghetti sauce.  This was a perfect time to try it.  (I still love the One Pot Spaghetti but wanted to try something new.)
I was a bad mother in law though …. I invited myself and daughter over to deliver it on Saturday. (Ooops, lol) We were nearby shopping and wanted the freezer space to make some more dishes for them.  I did mean to leave $20 so if they didn’t like it they could order pizza the night they tried it.  🙂

The Pioneer Woman’s blog is so detailed.  So I am sending you there to make this dish!  http://thepioneerwoman.com/cooking/2012/09/spaghetti-sauce/

 PIONEER WOMAN’S SPAGHETTI SAUCE

Ingredients

  • 5 pounds Ground Beef (I Used Ground Round)
  • 3 Tablespoons Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
  • 2 cans 28 Ounce Crushed Tomatoes
  • 1 can (14 Ounce) Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Thyme
  • 4 whole Bay Leaves
  • 2 Tablespoons Sugar
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Crushed Red Pepper (optional)
  • ¼ cups Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  • 1 whole Rind From One Wedge Parmesan (optional)
  • ½ cups Grated Parmesan Cheese (optional)
  • 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
  • Extra Minced Parsley, For Serving
  • Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Then freeze the remaining sauce!

 

The only thing I did different is I used 2 pounds ground round and 3 pounds of Johnsonville sweet italian sausage (removed from casing and crumbled like beef)  The reason being I have a huge stock of the sausage from getting it at $2.48.
I love her mystery ingredient  … Store bought spaghetti sauce, lol. (I think a lot of people use a jar of store bought in their homemade.)  I used Prego’s Bacon & Provolone, it has become our new favorite.  Son loves bacon so knew he would love it.
It did take about 2 1/2 hours of time from chopping veggies to bagging it but so worth it.  Hopefully the three of them will like it too, lol. This recipe made enough for us 3 batches (2 in freezer and dinner the day I made it), new parents 3 bags, and daughter 3 smaller bags!  So basically 7-8 dinners you will get for freezer.

freezer bags
Can’t wait to try more of The Pioneer Woman’s recipes but smaller sized meals, lol.  Love her show and blog!  Cooks like her, my mother in law, my aunts, and my Mamaw (when alive) impress me that they can cook delicious food for forty people in no time!  I just started really cooking in the last few years.  So this was a VERY ambitious project and was so happy when it turned out delicious!   🙂

Please keep our DIL in your thoughts and prayers that her and Ellie have a quick painless birth as can be!  Thanks!

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Mississippi Roast so good!

Mississippi Roast so good!

I have found the best roast recipe!  Now I love my Italian Beef sandwiches but this roast is so good with mashed potatoes!  The gravy it makes is just so delicious!

 

So simple too!!!!

Ingredients:

Chuck roast (I used an eye of the round roast for less fat)

Stick of butter

Pepperocinis

Pack of Ranch mix

Pack of Au Jus Gravy mix

packs

 

Take roast in a put in crock pot.  

Sprinkle the Ranch pack over the roast.

Sprinkle the Au Jus Gravy pack over the roast.

Put a stick of butter on top of roast.

Put 5 Pepperconis on top of roast.  (I used some sliced ones too since my roast was smaller)

in cp

DO NOT ADD WATER!!!! 

Cook on low for 8-10 hours.

Shred and enjoy!

shred

We ate on it for 3 days.  Second day we had sandwiches with melted cheese on top and the next with some BBQ sauce.  Such a tasty roast!  Will make again!! (SOON!)

meat mp

 

 

Thanks to the blogger for her tasty recipe!! http://bergecentral.blogspot.com/2011/01/mississippi-roast.html

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Keep Apples or Pears from browning …. will never buy prepackaged slices again!

Keep Apples or Pears from browning …. will never buy prepackaged slices again!

I hope everyone had a wonderful Labor day weekend!!  I have some great posts to share this week.   I couldn’t decide which one to share first but decided to go with this money saving tip.   Tomorrow I have a wonderful roast recipe to share so be on the lookout! 

I am one of those that if fruit and vegetables are already cut up, I am more likely to eat them.  So I just love that this pin worked and now can make my own snack bags!   So quick to do too!!!  

 

Keep Apples or Pears from browning:

 

All you need are apples of your choice and a bottle of 7 up or Sprite.  

We have loved our Pampered Chef Apple Corer for years and is so perfect for this …

cored apple

 

I then slice the pieces one more time …

sliced again

 

Soak in a bowl filled with Sprite or 7 up for 3-5 minutes.  (I did 5 min.)

soak

 

Pour out soda and lay out on a paper towel to dry.  I turned mine over after a minute or two to dry both sides really well.  

dry apples

 

Put in baggies and get out as much air as possible … I used the Ziplock snack size baggies and made three bags out of two apples.

slices

 

This blogger has 4 ways to keep apples and pears from browning.  Two of my sister in laws told me that lemon water works too so will try next.  Thanks to the blogger for her tip!!  http://www.theyummylife.com/prevent_apple_and_pear_slices_from_browning

4 days

4 days and still not a hint of brown on them!!

 

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Marinated veggies

Marinated veggies

more marinatedEating up all the fresh garden vegetables I can before summer leaves us.  I love cucumbers … love the smell and taste as it just screams summer to me.   I found another marinated veggie recipe to try on Pinterest.  This one is just as good as the other one … Tomato & Cucumber salad    (I do have more cucumber than anything in mine)

 

Marinated Veggies

Will need a large mason jar

Ingredients:

Ripe tomato

cucumber

onion

1 Tbsp fresh dill or 1 tsp of dried dill

1/2 cup vinegar

1 tsp salt

1 tsp honey

2 Tbsp olive oil

 

Simple steps:

Dice up vegetables.

Layer 1/2 of each in jar.

Repeat layers.

Make marinade by shaking up or whisking remaining ingredients in small mason jar or bowl.

Pour over vegetables.  Shake up jar to get marinade all over the veggies.

Sit in fridge for 2 hours or more.  The longer it sits the better!!

Delicious!

Thanks to the blogger for her recipe:  http://www.liftingrevolution.com/how-to-make-the-best-marinated-tomatoes-and-cucumbers-for-the-summer/

 

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Creamy Pineapple Dessert

Creamy Pineapple Dessert

pineapple

 

 

 

It was another hot day here so made this easy dessert to go with our grilled pizza.  So easy and so good!   Next time I will add some chopped pecans.  

 

Creamy Pineapple Dessert 

 

Large box of Vanilla Instant pudding (6 1/2 cup size)

8 0z. Cool Whip slightly thawed (after 2 hours in fridge)

Large can of crushed pineapples including juice (I used tidbits but crushed would be better!)

Mix all ingredients together and chill until ready to serve.  

Thanks to the blogger for her recipe!    http://screamingsardine.net/2011/08/creamy-pineapple-dessert/

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