August: Potlucks!

August Theme: Potlucks. What do you take with you?

Monday, November 16, 2009

Chocolate Silk Pie

This is a definite winner in my book and so easy too. This recipe is from my Kitchen Aid manual, so it has specific instructions for the mixer.

1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
3 eggs
2/3 cut evaporated milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1 unbaked 9-inch pie crust
whipped topping (optional, but we all love it!)

Place sugar and cocoa powder in mixer bowl. Attach bowl and wire whip to mixer. Turn to Stir Speed and mix to combine, about 15 seconds. Continuing on Stir Speed, gradually add eggs, evaporated milk, and vanilla, mixing until well blended, about 1 minute. Stop and scrape bowl. Turn to Speed 6 and whip until smooth and slightly thickened, about 2 minutes.

Pour into prepared crust. Place pie plate on preheated baking sheet and bake at 350 degrees for 55 to 60 minutes or until center puffs and pie has set. Cool completely on wire rack. Garnish with whipped topping. Yield: 8 servings.

Thursday, November 12, 2009

Spaghetti Squash Dip

I found this recipe here. I was intrigued and tried it and I loved it! It is a little like Spinach Artichoke Dip. I used Pepper Jack for some of the cheese and I liked the flavor it added.


  • 1 spaghetti squash, halved and seeded
  • 1/4 cup butter
  • 1/2 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 2 cups grated Monterey Jack cheese
  • 3 tablespoons grated Parmesan cheese for topping


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
  3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
  4. Bake in preheated oven until cheese melts, about 20 minutes.

Thursday, November 5, 2009

Dinner in a Pumpkin

This is one I got at my new ward's recipe exchange last month. It was so tasty! If you're having a hard time picturing it, it's kind of like a casserole . . . except in a pumpkin instead of a pan. Enjoy!

1 small to medium pumpkin
1 t vegetable oil
1 chipped onion
1 1/2 to 2 lbs hamburger (or exchange half of it for sausage)
2-3 T soy sauce
2, 4oz cans sliced mushrooms drained
1 1/2 c cooked rice
2 T brown sugar
1 can cream of chicken soup
1 can sliced water chestnuts drained

Cut top of pumpkin and clean out the inside. Lightly rub with oil.

Saute onion in oil until tender, add hamburger and brown. Drain if needed. Add soy sauce, brown sugar, mushrooms, soup and simmer 10 minutes. Add cooked rice and water chestnuts. Spoon mixture into the pumpkin shell and replace lid. Place on a baking sheet. Bake at 350 for 1 to 2 hours until flesh of pumpkin is tender. Scoop out the filling and the pumpkin flesh and enjoy.

Wednesday, November 4, 2009

Stuffed Pumpkin

I haven't tried this yet, but I plan to. My friend tried it and posted the link on her blog.

Sunday, November 1, 2009


Since no one has given me any ideas for themes, I'm going to keep it simple and "Fall-ish." This month, let's share pumpkin recipes!

And please post your ideas for future themes in the comments below . . .