Tag Archives: recipe

Happy Thanksgiving!

Cherry pie, pumpkin pie, and key lime pie

For Mara in Norway, my mom’s pumpkin pie recipe! I hope you’ll be able to convert my American measurements, Mara. My mom’s measurements aren’t exact, as you can tell, and we put the larger amount of spices in our pie.

Favorite Pumpkin Pie

1 1/2 cups canned or mashed cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/2 to 1 teaspoon ginger
1 to 1 1/4 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg
1/4 to 1/2 teaspoon ground cloves

3 slightly beaten eggs
1 1/4 cups milk
2/3 cup evaporated milk
1 nine-inch unbaked pastry shell

Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell. (Have edges crimped high because amount of filling is generous.) Bake in hot oven (400 degrees Fahrenheit) for 50 minutes, or until knife inserted halfway between center and outside edge comes out clean. Serve with whipped cream. Enjoy!


Tortellini Soup!

Tortellini Soup Recipe

Tortellini Soup is a family favorite. Even my picky eater has seconds, which is amazing when you consider that this recipe has spinach and mushrooms! It’s a new entry to my dinner repertoire. This recipe is from my stepmom, who I believe got it from her daughter, and it found its way into my kitchen. I’ve made this recipe in both a slow cooker and a soup pot, and it turns out yummy either way.

Tortellini Soup

Ground hamburger or Italian sausage
32 oz. chicken broth (low sodium)
1 jar spaghetti sauce
½ bag frozen spinach thawed with liquid squeezed out, or fresh baby spinach leaves
1 package fresh, sliced mushrooms
Frozen cheese tortellini

Brown hamburger or Italian sausage. Place the meat, chicken broth, spaghetti sauce, spinach and mushrooms into your slow cooker. Heat on low for 2-6 hours. Add tortellini 30 minutes before serving.

Enjoy on a cold school night. Perfect for a busy family, and there are (usually) leftovers for lunch!

Click here for a printable recipe!




Holiday Side Dishes to Brighten Your Table {Spin Cycle}

You probably know the basics that you are going to serve for your holiday meal; ham, turkey, or maybe even a nice beef roast. Instead of throwing some corn in a bowl, try baking this Cheddar Corn Casserole instead!

cheddar corn casserole

Cheddar Corn Casserole

1¼ cups crushed saltine crackers (about 27)
1 cup milk
2 eggs, beaten
3 tablespoons melted butter
2 tablespoons minced onion
½ teaspoon Worcestershire sauce
1 cup milk
2 cups whole kernel corn, frozen or canned (drained)
¼ teaspoon salt
½ cup shredded Cheddar cheese

Combine crackers, milk, eggs and butter in a small bowl and let stand for about 30 minutes. Add the minced onion, Worcestershire sauce, milk, corn and salt. Mix well. Pour into a 1½ quart casserole dish. Bake at 325 degrees F for 35 to 40 minutes. Sprinkle cheese on the top and bake for an additional 5 to 10 minutes, until a knife inserted into the center comes out clean.

Click here to print the recipe for Cheddar Corn Casserole!

Here’s another great side dish that goes well with just about any entree. I love making my asparagus puff because it’s so pretty!

asparagus puff1

Asparagus Puff

1 puff pastry sheet, thawed if frozen
¾ cup shredded Parmesan cheese
1 pound thin asparagus spears
1½ tablespoons olive oil
½ teaspoon cracked black pepper

Unfold pastry sheet onto a baking sheet. Using a sharp knife, score a line ½ inch inside the edge of the pastry sheet to form a border. Prick the pastry sheet inside the border with a fork. Sprinkle half the cheese onto the pastry sheet inside the border. Place the asparagus on a plate and toss with the olive oil and pepper. Arrange asparagus on top of the cheese, stacking to fit if needed. Bake at 400 degrees F for 20 minutes or until the crust is golden brown. Sprinkle with remaining cheese. Use a kitchen shears to cut the puff into 9 squares.

Click here to print the recipe for Asparagus Puff!

Do you have a favorite holiday recipe to share? Please link it up here!

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Everybody Loves These Pumpkin Bars

Last Sunday we had a potluck Thanksgiving dinner for our Sunday school kids. My contribution was two sheets of pumpkin bars; one frosted and one plain. I wanted to be sure that there was enough for everyone, and the first sheet disappeared quickly! I took most of the bars on the second sheet home, and Ed said that we could bring them to Thanksgiving dinner on Thursday. Silly man! As if they will last until Thursday! You can make your own cream cheese frosting or do what I did: buy a can of frosting at the store. And they taste just as good without frosting.

pumpkin bars

Pumpkin Bars

4 eggs
2 cups white sugar
1 cup canola oil
1 can (15 ounce) pumpkin puree
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees. Grease a large jelly roll pan. Beat eggs with electric mixer until foamy; add sugar, oil and pumpkin. Beat on medium speed until incorporated for 2 minutes. Mix dry ingredients in separate bowl and beat into egg mixture on low speed until just combined. Pour batter into prepared pan. Bake for 20-25 minutes.

Cream Cheese Frosting

Beat 1 package cream cheese, softened, with 1 cup butter, softened, and 2 tsp. vanilla together until creamy. Gradually add 4 cups confectioner’s sugar and beat until smooth. Spread frosting over cooled pumpkin bars.

Enjoy with a cup of coffee!

To print this recipe, click here!


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