Pumpkin Pie

Pumpkin Puree Prep

Cut pumpkin(s) in quarters and scoop out seeds and pulp

Place pumpkin pieces on a baking sheet and roast at 350 for 45 minutes

Peel skin then puree a few chunks at a time (can add a few Tbsp of water if needed)

Crust Ingredients

2 and 1/2 cups flour

1 teaspoon salt

6 Tablespoons butter, chilled and cubed

3/4 cup (148g) vegetable shortening, chilled

1/2 cup ice water

Crust Prep

Mix the flour and salt together in a large bowl

Cut in the butter and shortening until it resembles coarse meal

Mix in 1 Tablespoon water at a time using floured hands

Fold dough into itself until the flour is fully incorporated into the fats.

Form into a ball and flatten into a 1 inch thick disc

Wrap in plastic wrap and refrigerate for at least 1 hour

Unwrap and place dough on a well-floured surface.

Roll out to a ¼ inch thickness (the thickness of an average pie crust).

Fold the dough in half, then in half again, then in half one last time

Re-wrap dough and refrigerate for at least another hour

Pie Ingredients

2 cups pumpkin puree

4 eggs

1 1/2 cups brown sugar

1 Tablespoon cornstarch

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon fresh ground black pepper

1 cup heavy cream

1 cup sour cream

1/4 cup milk

Pie Directions

Mix pumpkin, eggs, and brown sugar until combined

Stir in cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, milk and sour cream until combined

On a lightly floured work surface, roll the dough out into a 12-inch circle and place into a 9-inch pie dish, and crimp/flute the edges

Preheat oven to 375°

Bake crust for 10 minutes.

Pour in pumpkin pie filling

Bake 25 minutes then cover the edges with aluminum foil

Bake for another 40 minutes (center a little jiggly is ok)

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Sticky Pecan Pigs in a Blanket

 

Ingredients:

• 1 (8-count) tube refrigerated crescent rolls
• 1 (4-count) tube refrigerated crescent rolls
• 1 (14-oz) package Lit'l Smokies
• ½ cup butter
• 6 Tbsp brown sugar
• 6 Tbsp honey
• ½ tsp cinnamon
• 1 cup chopped pecans

Instructions:

• Preheat oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
• Unroll both cans of crescent rolls; separate into 12 triangles. Cut each triangle lengthwise into 3 narrow triangles.
• Place sausage on the wide side of each triangle. Roll up and place in prepared dish.
• Bake the rolls for 10 minutes.
• In a small saucepan combine butter, brown sugar, honey, and cinnamon. Cook until the butter has melted and the sugar has dissolved. Stir in chopped pecans and pour over pigs in a blanket.
• Bake an additional 10 to 15 minutes, until golden brown.

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Petite Meatloafs

Ingredients

1 lb Ground something (beef, turkey, etc.)

1/3 cup Oatmeal

6 Tbsp Ketchup

1/4 cup chopped onions (or 1 tsp onion powder)

1 Egg

1 tsp Marjoram

3/4 tsp Salt

2 tsp Worcestershire

Directions

Combine Ground something, oatmeal, 3 Tbsps of the ketchup, onion, egg, marjoram & salt

Divide and shape into 4 petite loaves

Combine worcestershire and 3 Tbsps ketchup, and brush over loaves

Bake at 400 for 30 mins

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Mexican Rice

Ingredients

• 2 cups long-grain rice

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 onion chopped

• 8oz tomato sauce

• 3.5 cups chicken broth (2 cups if in instant pot)

Heat oil in a large saucepan over medium heat and add rice, salt & cumin, stirring constantly, until puffed and golden

Stir in onions and cook until tender

Stir in tomato sauce, chicken broth

If in InstantPot, cook on "Rice" setting (release steam when done)

Otherwise, bring to a boil, stirring occasionally, then cover, reduce heat, and simmer for 15 minutes

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