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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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11/28/2008

Pumpkin Pie

Pumpkin Pie

1 Unbaked pie shell
15 ounces Pumpkin Puree
3/4 cup light brown sugar
3 eggs
1 1/4 cups half and half
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg

1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.

2. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

3. Lower the oven temperature to 350 degrees F

4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

Chocolate Pecan Pie

Chocolate Pecan Pie

1 1/2 cups pecan halves
1 cup semisweet chocolate chips
1 Unbaked Pie Shell
4 Eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 pinch salt


1. Preheat the oven to 375 degrees F

2. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

3. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

11/11/2008

Chicken Fajitas for dinner

Yesterday I knew I had some chicken to cook. While I was at the store I picked up some sour cream, cheese, salsa and flour tortillas.

I ended up making fajitas. I had a couple orange and yellow peppers and half an onion. When I make fajitas, I love this marinade.

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They have a whole line of great marinades.

11/03/2008

Cranberry Pork Roast version 1

1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Place roast fat side up in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.

That is what is for dinner tonight.

11/02/2008

Stouffer's Chicken & Broccoli bake

I recently discovered Stouffer's Chicken & Broccoli when Marcel was on a business trip. I needed something that could be tossed in the microwave, but also had flavor. It is high in fat which is good for Miss V. We all liked it, but Miss V didn't enjoy the top crusty part.


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Here is some info from the Stouffer's site.

Tender pieces of all white chicken and broccoli with curly pasta in a rich Cheddar cheese sauce topped with cheesy bread crumbs. Oven baked taste, just like homemade.

Nutrition Facts
Serving Size 8Oz
Servings Per Container 5
Amount Per Serving
Calories 300 Calories From Fat 130
%Daily Value*
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat .5g
Cholesterol 45mg
14%
Sodium 990mg
41%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 19g
Vitamin A 0%
Vitamin C 8%
Calcium 30%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories:
2,000
2,500
Total Fat
Less Than
65g
80g
Sat Fat
Less Than
20g
25g
Cholesterol
Less Than
300mg
300mg
Sodium
Less Than
2,400mg
2,400mg
Potassium
Less Than
3,500mg
3,500mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g

Sun dried tomato pesto

My snake stromboli called for Sun-dried tomato pesto and I found it at our local grocery store. It was located on the top shelf near pasta sauces. I have seen it many other times and always thought that it looked interesting.

Well I do believe everyone enjoyed the snake stromboli, since every bite was gone.

Yesterday I thawed out the other two frozen bread loaves to make pizza. Well, I changed my mind and made two calzones. One was olive oil, ham and swiss. The other was an "italian" with mozzarella, provolone, pepperoni and genoa salami and I spread a liberal amount of the sun dried tomato pesto.

Both were very good, but the one with the pesto tasted a little better.

So here is some info about the Sun Dried Tomato Pesto

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This info came from the Classico website:

Sun-dried Tomato Pesto

Basil pesto and the intense flavor of sun-dried tomatoes combine in this savory topping. Spread on a loaf of Italian bread. Or add to pasta with olives and crushed red peppers for the easy-life version of Puttanesca.
Net Weight: Serving Size:1/4 cupServings: Calories: 90Fat Calories: 45
Amount Per Serving
% of Daily Value*
Total Fat
5g
8%
Trans Fat
0g
Saturated Fat
1g
5%
Cholesterol
0%
Sodium
630mg
26%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g

VitaminA:6% VitaminC:0% Calcium: 0% Iron: 6% * Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: Tomato Puree (Water, Tomato Paste), Water, Sun-dried Tomatoes (Sulfur Dioxide Added to Retain Color), Basil, Soybean Oil, Onions, Garlic Red Bell Peppers, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes), Olive Oil, Romano Cheese (Cultured Part Skim Milk, Salt, Enzymes, Cellulose), Salt, Red Wine Vinegar (Sodium Metabisulfite Added to Protect Color), Dehydrated Onions, Sugar, Citric Acid, Natural Flavors

I think it would also be a great addition to "Italian butter".

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