- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust (deeper one)
- Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Sausage, Tomatoes, and Cream Pasta
Recipe courtesy of CinC Kitchens.
1 tablespoon olive oil
1 tablespoon olive oil
· ½ pound sweet Italian sausage links, casings removed, crumbled
· ¼ teaspoon crushed dried red pepper flakes
· ¼ cup diced onions
· 1 ½ cloves garlic, mniced
· 1 (14 ½ ounce) can Italian plum tomatoes, drained, coarsely chopped
· ¾ cup whipping cream
· ¼ teaspoon salt
· 6 ounces pasta, cheese tortellini works wel
· 1 ½ tablespoons minced parsley
· grated Parmesan cheese
Heat oil in a heavy skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes.
Cook pasta in large pot of boiling water. Drain.
Combine sauce and pasta, mixing thoroughly.
Sprinkle parsley and parmesan cheese on top.
Recipe couresy of monikewl on CinC.
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· 1 cup milk
· 2 eggs, beaten
· ½ cup applesauce
· ½ cup brown sugar
· vanilla yogurt, for topping
Preheat oven to 325*F. In a large bowl combine the oatmeal, baking powder, and salt. Mix in milk, eggs, applesauce, and brown sugar. Pour into a greased casserole dish. Bake at 325* for 45 minutes. Serve warm or hot, topping each with vanilla yogurt.
Red Beans and Rice with Smoked Sausage
1 lb smoked sausage, any kind will do
1 cup uncooked white rice
1 bell pepper
1 or 2 cans of red kidney beans
salt and pepper
Cook white rice as directed on package. Meanwhile, dice onion and bell pepper as fine or as big as you want. Cut the smoked sausage into bite sized pieces. Place the sausage, onion, and pepper in a large skillet with a bit of butter, olive oil, or pam spray (whatever floats the boat). Cook on medium until onions are tender and sasage starts to brown. Add the can(s) of red kidney beans - juice and all. Bring to a boil at med low heat. Add worcestershire, salt, and pepper to taste. Worcestershire is a key taste here, so don't get too stingy on it. When rice is cooked, add to the bean, pepper, sausage, etc mixture and stir well.
Now as far as everything else on my menu goes, I love coupons and sales. Following coupons and sales not only make my budget happy, but it's a lot easier to decide what to put on my menu by following coupons and sale ads. Smith's (aka Kroger) had their frozen veggie boxes on sale 10/$10. I had a coupon for au gratin potatoes, so my potatoes were only 50 cents. I had coupons for progresso soup, so that's why canned soup made an appearance. Usually it wouldn't. Bertoli had a coupon that I found on some random site while websurfing. Got that for $3. Go me.
This weekend I'm making a sour cream pound cake, my mom's recipe. As soon as I get around to typing that, I'll post it. It's also a bit of a Pioneer Woman recipes weekend, so be sure and check out her site at www.thepioneerwoman.com. She's great.