Pumpkin Custard For The New Year 2010

Here's a quick and simple recipe for you to try as 2009 draws to a close. It is Pumpkin Custard and really really good!

INGREDIENTS:

1 15-ounce can of Libby's Pumpkin
1 Cup evaporated milk (low fat)
1/2 teaspoon of salt (sea salt is best for you)
1/2 cup of Sugar( you can use Splenda if you'd prefer to have all of the Aspertame poison in your system) 1/4 cup.
1 teaspoon of cinnamon seasoning
1/2 teaspoon of ginger seasoning
1/4 teaspoon of cloves
2 egg whites.

PREPARATION:

Mix the above ingredients together and spoon into muffin tin holders. Bake at 350 degrees for 15-20 minutes or until a knife comes out clean.

HAPPY NEW YEAR From
Steve and Kim

White Chicken Chili

Here comes the cold weather. What will you do, what will you do? Personally I find that cooking takes my mind off of the cold weather outside and helps me get rid of some of the stress that is always involved in fighting the weather. So, with that in mind, I'm going to give you one of my favorite winter-time recipes, White Chicken Chili.

INGREDIENTS:
4 Chicken breasts, cooked and cubed.
1 48-ounce jar of Great Northern Beans (some stores sell low sodium beans.)
1 15-ounce can of low sodium chicken broth.
1 16 ounce jar of medium salsa.
2 teaspoons of cumin.
1 teaspoon of chili powder.
2-3 cups of lite Mozzarella cheese.

PREPARATION:
Mix all of the ingredients except the cheese, simmer several hours on low in your favorite crockpot. Prior to serving, stir in the cheese until it melts.

Now sit back and enjoy the winter as it should be... nice and warm.
Let us know what you think. We always enjoy hearing from our readers.

Steve and Kim.

Here's another one of my favorite dishes for you to try.

Heather’s Homemade Chili

1 c Chunky Salsa
¼ c diced green chiles (optional!)
1 can kidney beans (washed/drained)
1 can black beans (washed/drained)
1 can diced tomatoes, undrained
1 lb Lean Ground Beef (93/7)
½ c each, chopped – yellow onion, green pepper, red pepper (celery and/or carrots optional)
1 tbsp Olive Oil
Chili powder, salt, pepper to taste

Heat oil in a large skillet and sauté all vegetables until tender. Add ground beef, chili powder, salt, and pepper.

In a large pot, combine meat and vegetables, and remaining ingredients. Bring to a boil, and let simmer for 25-30 minutes. Add additional seasonings to taste (optional – cumin, oregano, roasted red pepper flakes).

Serve topped with a sprinkle of cheddar cheese, and/or with a side of freshly baked cornbread. Enjoy!

What recipe do you associate with Fall? How do you take your chili?

ONLY COOK ONCE A MONTH YOU SAY?

If you're a busy person like most everyone is, you're going to love this tactic for cooking only once a month. True that one day will be a busy one but you'll love the results you get from it.

Take a good look at this plan and see what you think.

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MEXICAN SWEET CORN

You're going to love this even if you avoid sweet corn due to the mess of eating it. I tried it out two days ago and loved it. I'm sure you will also.

INGREDIENTS:

Several ears of fresh sweet corn.
Mayonase
Salt
Pepper
Parmasian Cheese, grated.

PREPARATION:

Clean the ears of corn. Take a spatula and smother the corn with mayonase. Sprinkle on a big portion of the cheese, salt, pepper and anything else you think would taste good to you.

Wrap the corn in aluminum foil. Place the corn in a pre-heated oven at 350 degrees. Allow to cook for 30 minutes.
Remove from the oven and enjoy!

Happy eating.
Steve and Kim.

Scotch-A-Roos

Taste So Good Your Tongue Will Slap Your Brains Out!

Simply the best Rice-Krispy treat ever!

INDGREDIENTS:

1 Cup Corn Syrup
1 cup Sugar
1 1/2 Cup Peanut Butter
8 1/2 Cups Rice Krispies
1 Package of chocolate chips.

PREPARTATION:

Heat the corn syrup and sugar in the microwave until it boils. Remove from the microwave and add the peanut butter to the mixture.

Prepare the rice krispies as directed on the box. Press firmly into a 10 x 15 pan and pour the mixture over the top.

Now, melt the chocolate chips and pour over the entire contents in the pan. ** You can use butterscotch or peanut butter chips if you'd like but then that certainly wouldn't cure your yearning for chocolate now would it.

Get a little fancy like in this picture. Pack em', stack em' and enjoy!

HAPPY EATING
Steve and Kim

Banana and White Chocolate Ice Cream

Make your own ice cream by following these easy step-by-step instructions. You're going to love it!


Banana and White Chocolate Ice Cream

Makes 5 cups
3 cups whipping cream, divided1 cup half−and−half
3/4 cup granulated sugar4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas3 tablespoons fresh lemon juice
Bring 1 cup cream, half−and−half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.
Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream.Refrigerate until cold.
Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

SOUR CREAM COFFEE CAKE

I guarantee you've never tasted anything as good as this. It's the Best You'll Ever Eat!

INGREDIENTS:

1/2 lb butter
2 C sugar
2 eggs
1/2 tsp. vanilla
1 3/4 C sifted cake flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 C sour cream
1/4 tsp. salt
1/2 C chopped nut (walnut or pecans)
2 TBLS dark brown sugar

PREPARATION:

Preheat oven to 350*
Generously butter a 10 inch tube pan.
In a large mixing bowl cream together butter and sugar. Add eggs one at a time beating well after each addition. Then add vanilla and sour cream. Sift together cake flour, baking powder and salt. Stir into sour cream mixture.

Combine nuts, brown sugar and cinnamon. Spoon half of batter into prepared tube pan. Sprinkle with half of the nut mixture. Cover with the rest of the batter and then remainder of the nut mixture.

Bake 1 hour. Cool in pan on rack. When completely cool, carefully remove cake from pan so that it can be displayed, topping end up, on cake plate.

Dip Your Lips Into This Taste Delight Today.
Steve and Kim