Old-Fashioned Pumpkin Pie

Crust: 
1 refrigerated pie crust (from 15-oz package)

Filling: 
3/4 cup sugar
3/4 tsp cinnamon
3/4 tsp ginger
3/16 tsp allspice
3/16 tsp nutmeg
1/2 tsp salt
1 (16-oz) can (2 cups) pumpkin
1 (12-oz) can (1.5 cups) evaporated milk
2 eggs, beaten

Directions: 
1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2. Heat oven to 425F. In large bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.
3. Bake at 425F for 15 minutes. Reduce oven temperature to 350F; bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until serving time. Store in refrigerator.

From Pillsbury Complete Cook Book

EASY Instant Pot Chicken and Rice

You HAVE to try this-super simple and super delicious! 

YIELD: 6 SERVINGS

Easy Instant Pot Chicken and Rice

PREP:20 MINS

COOK:20 MINS

TOTAL:52 MINS

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion (1 small onion)
• 4 medium carrots, cut lengthwise and then chopped into ½-inch pieces
• 3 cloves garlic, minced
• 1 ½ cups long grain brown rice (uncooked), rinsed well and drained (do not substitute other types of rice)
• 1 tablespoon Dijon mustard
• 2 teaspoons dried Italian seasoning
• 1 ½ teaspoons garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups low sodium chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup frozen peas (I omitted because I didn't have any) 
• fresh parsley and grated Parmesan cheese, for serving (optional)

Directions:

1. Turn a 6 quart or larger Instant Pot to saute setting. Add olive oil, onion & carrots. Saute, stirring, until the vegetables start to soften, 3-5 minutes.
2. Stir in the garlic, brown rice, Dijon mustard, Italian seasoning, garlic powder, salt and pepper. Cook for 1 minute, stirring. Turn off Instant Pot.
3. Add chicken broth & stir until well combined, making sure to scrape up any bits that are stuck to the bottom of the pot. Make sure that all of the rice & vegetables are in the liquid, not on the sides of the pot. Place the chicken breasts on top of the rice mixture. Do not stir.
4. Place the lid on the Instant Pot & set the pressure valve to sealing. Pressure cook on high for 20 minutes.
5. Allow the Instant Pot to naturally release for 12 minutes (by leaving it off after it finishes cooking).
6. Then, carefully do a quick pressure release (use the handle of a long spoon to carefully turn the valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.
7. Remove the chicken to a cutting board & chop into bite-size pieces. Stir the chicken back into the rice mixture, along with the peas.
8. Serve with fresh parsley and grated Parmesan, if desired.
9. https://kristineskitchenblog.com/instant-pot-chicken-and-rice/

thatsusanwilliams' Flu-Fighter Soup

I've had variations of this soup for years, and it is amazing when you are sick. It's great to have in constant supply during the winter months. My friend Susan shared this recipe via https://www.thatsusanwilliams.com/2016/10/flu-fighter-soup-chicken-soup/

Ingredients
1 1/2 lbs. boneless skinless chicken thighs
salt & pepper
1 T. vegetable oil
3 carrots, peeled and chopped, medium
2 celery ribs, chopped medium
1 onion, minced
6 cloves of garlic, peeled and minced
1 T. tomato paste
1/2 t. dried thyme (or 2 t. fresh thyme, if you have it)
1/4 t. dried red pepper flakes
8 c. chicken broth (I used homemade)
2 bay leaves
1 c. dried wide egg noodles
3. c. greens (I used chard, kale and spinach)
1 T. lemon juice

Instructions
Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in a skillet until just smoking. Brown chicken thighs well on both sides, about 3 minutes per side. Transfer to a plate and let cool slightly.
Add carrots, celery and onion to the skillet, and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper chile flakes and cook until fragrant, about one minute. Stir in 1 c. chicken broth to scrape up any browned bits. Transfer vegetables to slow cooker.
Stir remaining 7 c. broth and bay leaves into slow cooker. Place browned chicken thighs with any accumulated juices from their plate into slow cooker. Cover and cook on low for 4 hours.
About 15 minutes before you want to serve the soup, cook egg noodles in boiling salter water, according to package directions, undercooking them just slightly (by about 1 minute). Drain, and reserve.
Remove chicken thighs from slow cooker and place on cutting board to rest. Remove the bay leaves from the soup. After chicken has rested for about 5 minutes, shred it into bite sized pieces, and add it and the greens, the cooked noodles, and finally, the lemon juice to the slow cooker. Allow the greens to just wilt, and the chicken to warm back up. This will take about 3-5 minutes. Stir, taste, and season with salt and pepper, if needed. Serve.
By Susan Williams

Starbucks-ish Egg Bites

Someone on fb asked about making egg bites similar to those found at Starbucks. I'm way too frugal to spend that kind of money for breakfast, plus I like to cook. BUT, most recipes call for a sous vide cooker. I'm not even sure what that is, much less do I have the desire to buy yet another kitchen gadget. So, a little searching led me to this recipe.There are details instructions, clarifications, and a video on making them, so head over there if you want more specifics. I haven't tried it yet, but I plan to this weekend. If you try it, let me know. And if you have a similar recipe you love, please share it in the comments!

INGREDIENTS

Bacon and Gruyere
1 tbsp olive oil (to grease egg tray)
16 eggs, whisked
1 cup bacon or turkey bacon, cooked and chopped
1 cup gruyere cheese or aged cheddar, shredded

Egg White and Red Pepper
1 tbsp olive oil (to grease egg tray)
4 cups egg whites
1 cup roasted red peppers, diced
1 cup spinach, finely chopped
1 cup monterey jack cheese, shredded

DIRECTIONS

Note: Pick one version for this recipe; if you wish to do both versions (like in the video), cut each of the ingredients in half

Preheat oven to 325 F. Fill a 9x11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop. (see explanation on the recipe website)

Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs or egg whites. Bake in the oven for 60 minutes or until eggs are set.

Remove egg bites from molds once cool and serve and enjoy!

From: https://thegirlonbloor.com/copycat-oven-baked-starbucks-egg-bites/

Amazing Creamy Tomato & Spinach Penne

Need an easy, delicious, filling pasta main dish in 30 minutes or less? My youngest daughter is a fabulous cook, and she found this recipe- even perfect for the vegetarian in the family.

Ingredients:

1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta
½ (9 oz.) bag fresh spinach

(photo from recipe source - I forgot to get one of ours!)

Directions: 

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Delicious hot or cold as leftovers! 

From https://m.riverbender.com/recipes/details.cfm?id=580

Gluten Free Zucchini Chocolate Cake

I am eating gluten free these days, plus I was given a handful of huge zucchini, so cake of course came to mind!  I found a recipe that referred to them as brownies (link below), but the texture is definitely cake-like. 2 out of 3 children really liked it - I think it is delicious. I omitted the icing, and it was still great. It is a fudgy cake, great for snacking, or it would be fantastic with ice cream! 

Cake:

• 1 cup sugar
• 1/3 cup oil, applesauce to make 1/3 cup
• 2 t. vanilla
• 2 c. shredded zucchini
• 2 cups gluten free all-purpose flour (mine is from Trader Joe's)
• 1/2 tsp. xanthan gum
• 1 1/2 t. baking soda
• 1 t. salt
• 1/3 c. cocoa
• 1/2 cup chocolate chips

Mix all together well and pour into a 9x13 greased pan. Bake for 25-30 mins at 350F or until a toothpick comes out clean. Once cooled you can make the frosting:

Frosting:

• 6 T. butter
• 6 T. milk
• 1 1/2 c. sugar
• 1/2 c. chocolate chips

On the stovetop, mix together the butter, milk, and sugar. Heat together until the mixture boils. Boil for 1 minute. Remove from heat and stir in the chocolate chips. Pour over the brownies and let it cool before you cut.

adapted from here

Chocolate Chip Cookies

This is the original Nestle Tollhouse recipe - putting it here so my girlies can find it easily:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Notes: we rarely include nuts

             if I want it to have more dough than chips, I'll make 1 1/2 the recipe and just 2 cups chips

from Nestle