Pumpkin Cheesecake Pie

This year I let Madeleine decide what dessert we made for Thanksgiving.  Since it was just the 4 of us for dinner, I figured I'd just make one and we'd have leftovers through the weekend.  Not so much.

Madeleine wanted to make a pumpkin pie 'like the Pilgrims did mommy'.  I had my doubts that she'd like the taste of pumpkin, and I don't particularly care for plain ole pumpkin pie, so I wanted to make something that I hoped wasn't going to go straight into the trash.

The King Arthur Flour website is a website I frequent mostly around the holidays.   Great for ideas for new cookies, bread and candy to try out for the baskets I make up at Christmas.  They have lots of delicious looking recipes that I wish i had the time to make.  I would love to be able to bake all our bread, but that requires organization.  Sigh, one day.

This was pretty quick and easy to put together when you don't make your own pie crust.  I substituted pumpkin pie spice for the laundry list of spices they used.  Even though the HyVee pie crust declared it was a deep dish pie, it wasn't, and I had some leftover pumpkin filling that I cooked in a little ramekin.  Both kids enjoyed it.

Pumpkin Cheesecake Pie
Adapted from King Arthur Flour

Deep dish pie crust (I am incapable of making pie crust so I use frozen)

Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger

Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 15-ounce can pumpkin
1 cup (8 ounces) evaporated milk
3 large eggs, lightly beaten

Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in a mixing bowl. Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth.  Stir in the egg, vanilla and ginger, and spoon the filling into the pie crust.

Pumpkin Filling: In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.

Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it.  Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.

Yield: 10 rich servings

Happy Thanksgiving!

It may be cloudy and gray outside this morning but it is warm and cheerful inside.  It is nice to sit and relax with a hot cup of coffee and a blueberry muffin while alternating between watching the parade and 'turkey tv'.  Never would have guessed that an oven light could occupy two kids as much as it does.

My turkey, stuffed with a Bacon, Apple and Caramelized Onion Stuffing has been in the oven for over an hour and smells great.  The rest of the stuffing along with our side dishes are all ready to go in the refrigerator when the turkey is close to being done.  David is estimating we'll be eating at 4 .

So this Thanksgiving I am thankful for my family and friends, both near and far.  A roof over my head and a job to go to everyday.  Happy Thanksgiving to all!!

There's a monster in my refrigerator

Oh wait, that's my turkey!

I may have gotten a little carried away this year when I bought my turkey.  In my defense, I was in a rush, trying to get home before the bus did.  I was at the local HyVee looking at all the frozen turkeys in front of me, trying to find one that wasn't injected with a salt solution so I could brine it.  There were a ton of small looking one (to me anyway).  I found one that looked to be of a decent size and tossed it in my cart.  Sure, the cart shuddered when I dropped it in and listed to the left when I pushed it but eh, I was in a rush.

I got home and couldn't get it in the refrigerator without having to take out one of the shelves.  I checked out the tag and was a little shocked - 23 pounds.  Whoops.  I just went back and checked my blog post from last year and saw that my turkey was *only* 16 pounds.  Did I mention it is only the 4 of us for dinner?

While I do not regret the size of the turkey (although than means I need to get up at least an hour earlier on Thanksgiving) I DO regret not cutting the tag off.  Not cutting the tag off means I get to listen to someone (everyday, several times a day) mention the size of the bird.  Funny thing though, he'll be the first one digging into the leftovers.

Spiced Pumpkin Bars

Fall is my favorite time of year.  Fires in the fireplace, cool weather, football and brightly colored leaves on the trees.  Of course I can't leave out apples, pumpkin and the smell of cinnamon.

This is one of my favorite recipes.  I have no idea where I found it, but I used to make them for Thanksgiving every single year.  After I moved away from home I still made them every year, bringing them into work so I could get my fix.  Haven't made them in a few years and was thisclose to making them today until I realized I didn't have the right size pan anymore. 

Too bad someone is still napping otherwise I think I could talk myself into going shopping for a pan.

Spiced Pumpkin Bars
Yield:  24 bars

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
4  whole eggs
15 ounces canned pumpkin
1 2/3 cups granulated sugar
1 cup canola oil
8 ounces cream cheese -- softened
1/4 cup butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Pecan halves (optional)
In a medium bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.

In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. Spread batter into an ungreased 15x10x1-inch baking pan.

Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. If I don't have pecan halves I'll often sprinkle nutmeg on top.  Cut into squares. Store, covered, in refrigerator up to 3 days.

Shredded Barbecue Chicken

Everyone in this house has their likes and dislikes but I know that there is one thing I can make that will make everyone at the table happy - barbecue.  Summer is long behind us and the grill has been covered up and, I am sure, our resident chick-a-munk family has moved back in. 

This is another one that is quick and easy to throw together from my new favorite cookbook.  I actually threw this one in when I got home from work and cooked it the four hours.  I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top.  Reheated the whole thing in a saucepan with some extra sauce.  I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.

                    
Shredded Barbecue Chicken
Slow Cooker Revolution

1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together.  Rub over chicken.  Place in slow cooker.  Pour 1/2 cup of barbecue sauce over chicken and toss to coat.  Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to bowl, let cool slightly and shred into bite-sized peices.  Cover to keep warm.  Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.

Warm remaining barbecue sauce.  Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid.  Add more liquid as needed to keep meat moist.

Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber

Where did my *me time* go?

I used to be able to grocery shop by myself.  Yep, every week I got a whole hour of *me time* while I walked up and down the aisles of our local grocery store. 

I am afraid that my *me time* has become a thing of the past.  For the last 6 weeks or so I have found myself grocery shopping with my smallest helper.  Down the dairy aisle:

"Is that butter mommy? What are you going to do with that butter? Yogurt mommy, we need yogurt.  I like that berry.  Oh look - milk! We need milk, can we buy milk? I like milk! Do you like that milk? Daddy no like that milk. Cheese mommy, buy that cheese now!"

Doesn't help that the people around us encourage him by smiling and saying 'hi' to him.  That's just an invitation to start a conversation:

"Look I have cheese!  See my cheese?  They gave me cheese!  You want cheese?"

Even better is the argument at the register about who is going to pay:

"Move, mommy.  I need a pen.  I need card.  I pay.  I sign name.  Move mommy.  MOVE."

Too bad he really can't pay!

Pork Loin with Cranberries and Orange

Weekends around here have been pretty busy.  There always seems to be someplace to go, something that needs to be cleaned or something that needs to be organized. 

This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away.  I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them.  One thing at a time...

When I was growing up we went to one grandmother or another for Sunday dinner.  Sunday dinner at my mom's mom meant Italian.  Sunday dinner at my babci's house usually meant a roast of some sort.  Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.

Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner).  I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.

This pork loin recipe is another one from Slow Cooker Revolution.  I put this in the slow cooker late morning and by dinner it was done.  I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water.  The pork was so tender even the little guy was able to cut it with his fork.  I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.

Pork Loin with Cranberries and Orange
 
4  pounds  pork loin, lean, boneless
1 tablespoon  vegetable oil
14 ounces  cranberry sauce
1/2 cup  dried cranberries
1/2 cup  orange juice
3 strips  orange zest -- trimmed of white pith
1/8 teaspoon  ground cinnamon

Dry pork with paper towels and season with salt and pepper.  Heat oil in a large skillet over medium-high heat.  Brown pork on all sides, 7 to 10 minutes.

Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker.  Nestle browned pork into slow cooker.  Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.

Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes.  Let braising liquid settle for  5 minutes then remove fat from surface using a large spoon.  Discard orange zest.  Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes.  Season with salt and pepper to taste.

Slice pork into 1/2-inch thick slices and arrange on serving platter.  Spoon 1 cup sauce over meat and serve with remaining sauce.

Woody and Jessie come to town

Bullseye wasn't available so they had to take the Barbie car.