one of my favorite desserts to make on Thanksgiving is Pumpkin pie
and the crust for this pie is so easy to make,since it uses Bisquick ,
enjoy
Pumpkin pie
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup Original Bisquick mix
1/2
cup sugar
1
cup evaporated milk
1
tablespoon butter or margarine, softened
1 1/2
teaspoons pumpkin pie spice
1
teaspoon vanilla
2
eggs
Whipped topping, if desired
Heat oven to 350ºF. Grease 9-inch pie plate.
Stir all ingredients except whipped topping until blended. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Sunday, November 21, 2010
Green bean casserole
Green bean casserole
such a easy side dish to make for Thanksgiving dinner,enjoy
everyone
Green bean casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Thursday, November 18, 2010
have a great Thanksgiving
I hope everyone,has a Happy Thanksgiving next weeek, i will be post some of my favorite Thanksgiving recipes this week
Tuesday, November 16, 2010
Cold brewed coffee
Cold brewed coffee
one of my favorite ways to have my coffee and so easy to make
and much lower in acid that coffee pot brewing
enjoy everyone ,and have a great week
Cold Brew Coffee
1 Cup ground coffee
32 ounce container (1 quart)
Strainer
Large basket type coffee filters
Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat.
To make regular coffee: place equal parts coffee concentrate and water in cup and heat.
To make iced coffee: Place equal parts concentrate and milk in glass. Add ice, sweetened as desired.
1 Cup ground coffee
32 ounce container (1 quart)
Strainer
Large basket type coffee filters
Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat.
To make regular coffee: place equal parts coffee concentrate and water in cup and heat.
To make iced coffee: Place equal parts concentrate and milk in glass. Add ice, sweetened as desired.
Sunday, November 14, 2010
have a great week
I hope everyone is doing great,and has a nice week ahead, i will be adding some of my favorite
thankgiving recipes this week
Wednesday, November 10, 2010
Coconut cream Meringue pie
One of my favorite desserts in this Coconut cream Meringue pie ,
soo yummy,i hope everyone is doing great
Enjoy
Coconut cream Meringue pie
Ingredients
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Ingredients
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Sunday, November 7, 2010
Eggnog Cookies
One of my favorite Autumn cookies recipes,
soo easy to make and so yummy,enjoy
everyone and have a great week
EggNog Cookies
Ingredients
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees F (150 degrees C).
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
Ingredients
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees F (150 degrees C).
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
Wednesday, November 3, 2010
Pumpkin spice latte
One of my favorite fall beverages is a pumpkin spice latte,
this taste so much like the one they have at Starbucks,
enjoy everyone
Pumpkin Spice Lattemakes 1-2 servings
Ingredients:2 cups milk2 tablespoons canned pumpkin 2 tablespoons sugar or sugar substitute - you can halve this amount2 tablespoons vanilla extract1/2 teaspoon pumpkin pie spice1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Directions:In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Ingredients:2 cups milk2 tablespoons canned pumpkin 2 tablespoons sugar or sugar substitute - you can halve this amount2 tablespoons vanilla extract1/2 teaspoon pumpkin pie spice1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Directions:In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Blueberry muffins
I hope everyone is having a great week
BlueBerry muffins
so easy to make and so yummy
Enjoy
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar (i use the sugar free sweetner Ideal )
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
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