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.

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.

Ingredients

• 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

Directions

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.

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.

Stuffed Pumpkin

I haven't tried this yet, but I plan to. My friend tried it and posted the link on her blog.
http://prudentbaby.blogspot.com/2009/10/stuffed-pumpkin-of-tastiness-and-warmth.html

November!

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 . . .

Bear Claw (apple dessert) or Cinnamon Rolls

This is a delicious recipe using cannery dried apples. It can be halfed for more of a single family size.

Bear Claw
-Rehydrate 5 cups of dehydrated apples by soaking them overnight.

Mix together the following ingredients and let rest for 15 minutes:
2 1/3 c. warm water (hot to the touch but not burning. ~120 degrees F)
1/2 c. sugar
2 Tbsp. + 2 tsp. yeast

Then:
Preheat oven to 425
Grease Pans
Melt 1 cube margarine or butter (1/2 cup)
Make cinnamon/sugar mix: 2 Tbsp. cinnamon to 1 c. sugar

To yeast mixture add:
2 tsp. salt
2 eggs
2/3 c. oil
6 2/3 c. flour

Mix well:
Roll dough into an oblong shape on floured surface, transfer to baking sheet. Spread 1/2 with melted butter. Place 1/3 of apples over butter and sprinkle with cinnamon and sugar mixture to taste. Fold dough in half lengthwise and lightly seal edges with fingers. With kitchen shears cut 2 inch "fingers" 3/4 of the way through dough, leaving at least 2 inches along back uncut. Twist each finger twice and then lay back down on baking sheet. Repeat until all fingers are completed. Let rise about 10 minutes. Bake at 425 for 15-20 minutes.

Yield:
Each recipe yields 2-3 bear claws, depending on size. (They are about the size of a loaf of french bread each).

Frosting:
In a small sauce pan place:

1/2 cube of margarine or butter (1/4 c.)
1/3 c. milk

Heat until hot but not burning, remove from heat and add:

1/2 tsp. vanilla
Pinch of salt
3 1/3 c. powdered sugar.

Note:

Same dough can be used to make delicious cinnamon rolls. Instead of forming bear claw, sprinkle with cinnamon sugar and raisins if desired, roll dough from the long side and cut in one inch wide rolls. Place in greased pans with sides of rolls just touching. Follow same cooking instructions.

Applesauce Cake

2 cups applesauce
2 eggs, slightly beaten
2 1/2 cups flour
1 1/2 cup sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup butter
1 cup raisins
1/2 cup chopped walnuts

Heat oven to 350 degrees.  In a small mixing bowl, combine flour, sugar, baking powder, baking soda, spices, and salt.  In a large mixing bowl cream butter and sugar; add eggs one at a time.  Add the applesauce.  Gradually mix the dry ingredients into the egg mixture.  Beat until well blended.  Stir in the walnuts.  Pour into a greased 13x9 inch pan.  Bake for 35-40 minutes or until cake is done.

Fresh Apple Cake

4 cups diced apples
2 cups sugar
1/2 cups oil
2 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
2 cups flour

stir apples, sugar, and oil together.  Add eggs, one at a time, then vanilla.  Sift dry ingredients together.  Add dry ingredients to the apple mixture.  Bake at 375 degrees for 50 minutes in a greased and floured 9x13 pan

Frosting:
2 cups powdered sugar
1 cube butter
4 oz. cream cheese
1 teaspoon vanilla

Blend all ingredients together and frost cake.  Sprinkle with chopped pecans.

Baked Apple French Toast

1 (16oz) large loaf of French bread or 2 small loves

8 eggs, lightly beaten

3 c. Milk

3/4 c sugar, divided

1 T. vanilla extract

2-3 Granny Smith apples, peeled, cored, and sliced

2 tsp. cinnamon

2 T butter

Preheat oven to 400 degrees.  Spray a 9x13 inch glass dish with vegetable oil spray.  Slice bread into 1 1/2 inch slices.  Place bread tightly together in one layer in dish.  Mix eggs, milk, 1/4 cup sugar, and vanilla.  Pour half of the liquid over the bread.  Place apple slices on top of the bread to cover.  Pour remaining egg mixture over the apples.  Mix remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the apples.  Dot with butter.  Bake for 35 minutes or cover and refrigerate overnight.  Bake the next morning for 50 minutes.

Spiced Apple Muffins

2 Cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg
1 cup milk
4 tablespoons butter, melted
1 cup raw apples, finely chopped

Sift together flour, baking powder, salt, sugar, and cinnamon.  Combine milk, egg, and butter and add to dry ingredients.  Mix just enough to combine.  Fold in apples.  Drop in well greased muffin tins.

Topping:  Place an apple ring (unpeeled) on top of each muffin and sprinkle tops with cinnamon and sugar mixture (2 tablespoons sugar, 1/2 teaspoon cinnamon,) and chopped walnuts (optional) and sprinkle on top of muffins.  Bake at 425 for 20-25 mins.

Snickers Salad

1 red apple
1 green apple
1 Snickers Candy Bar (or more!)
1 cup whipping cream with 4 teaspoons powdered sugar (Cool Whip works as well)
6oz container of strawberry yogurt

Fold yogurt into whipped cream. Cut apples and snickers into bite size pieces.  Fold pieces into creamy mixture.

Baked Oatmeal

I know I have been posting with a vengeance but I have to catch up one way or another with all these yummy recipes. I have had to tweak my diet quite a bit since my gall bladder has decided to quit working. So some of these recipes I have found healthier ingredient options for. This is one of them and it still tastes JUST as good as the original. By the way, if none of you have ever tried baked oatmeal-- it is such a delicious way to eat your oatmeal. You just make it up the night before and let it sit in the fridge overnight with saran wrap. Then get up in the morning, take the saran wrap off, set it in the oven and preheat to 350 degrees. It will warm up as the oven warms up so it won't crack your dish. So I'll give you the original dish and the additional options on the side so you can take your pick.

Baked Oatmeal

2 1/4 c. quick cooking oats *use if you are making and baking right away
(or 2 3/4 c. old-fashioned oats) *use if you are making and baking in the morning
2/3 c. firmly packed brown sugar (1/3 c. brown sugar or 3 T. pure maple syrup)
1 t. baking powder
3/4 c. raisins (or cranberries)
1 apple, peeled, cored and diced (or peaches or strawberries or blueberries)
1/2 c. chopped walnuts or pecans (I use 3/4 c.-- I like it crunchy!)
1-2 t. cinnamon
1/2 t. salt
3 1/3 c. skim milk (3 1/3 c. soy milk if you prefer)
1/2 c. butter (1 t. safflower or coconut oil w/ 1/2 c. applesauce)
4 egg whites (1 mashed banana)
1 t. vanilla extract
milk, yogurt, cream, sugar, and/or fruit for topping

Preheat oven to 350 degrees. Spray an 8" square glass baking dish with cooking spray.

In a large bowl, combine oats, sugar, raisins, apples, walnuts, cinnamon, salt and baking soda. Mix well.

In a medium bowl, combine milk, butter, egg whites, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well blended.

Pour into the baking dish and bake at 350 for 45-60 minutes depending on what consistency you want to end up with. I like mine well set with a little crunch around the edges, but so it is still moist inside, just a tad over 50 minutes. Cool slightly.

Serve topped with milk or cream or sugar or yogurt and fruit, whatever you want. Store leftover oatmeal tightly covered in refrigerator.